Reading and speaking

1.Read and remember the following words and word combinations to the text “Cereals”:

staple – основний, головний;

millet – просо, пшоно;

annual – однолітня рослина;

embryo – зародок;

unrefined cereals – неочищені хлібні злаки;

gluten – клейковина;

leaven – закваска, дріжджі; to leaven - заквашувати;

to sprout – пускати паростки;

to grind (ground, ground) – молоти;

casserole – запіканка;

uniform – однорідний;

bran – висівки;

germ – зародок, зав’язь;

wholemeal flour – непросіяне борошно.

2.Read and translate the text.

CEREALS

Grains have been the staple foods of many civilisations for thousands of years. Wheat, barley, oats and rye in Europe, maize in America, quinoa^* in South America, rice in the East, and millet in Africa.

Cereals are seeds of plants, usually members of the grass family but there are a few exceptions. They are annuals, that is they have to be planted every year and at the end of the summer, when they have produced ripe seeds, they die down. Like all seeds, cereals are very nutritious because they contain all the nutrients the embryo plant needs to start growing. Unrefined cereals are valuable sources of proteins, carbohydrates, B vitamins and also contain some fat, iron, vitamin E and trace minerals and are a very good source of fibre in the diet. Some cereals (wheat, barley, rye and oats) contain the protein gluten, which is essential for leavened bread-making. Without sufficient gluten, bread will not rise.

Whole grains can be sprouted, which greatly enhances their nutritional value, e.g. wheat grains, raw buckwheat and barley.

Cereals can be used in other ways, besides being ground into flour for bread, cakes etc. Whole grains can be added to stews and casseroles, or cooked until soft.

The distribution of nutrients within the wheat grain is not uniform. The concentration of protein, minerals and vitamins is higher in the germ and outer layers of grain. Thus, when wheat is milled to produce white flour, a proportion of the nutrients and dietary fibre is discarded with the bran and germ. Similar losses of minerals and vitamins occur in the milling of rice.

As a rule we use wholemeal, brown and white flours. The composition of each of these flours varies. In general wholemeal flour contains somewhat greater amounts of most minerals and vitamins as well as more dietary fibre than brown or white flour. To make a large loaf of good quality, flours should contain sufficient gluten.

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^*quinoa – лобода кіно, квіноа (високопоживне зерно, що вирощується в Андах у Південній Америці)

3.Answer the questions.

1.Are cereals an important component of people’s diet all over the world?

2.What are cereals?

3.Are cereals annuals?

4.What nutrients do cereals provide people with?

5.In what ways can cereals be used?

6.In what parts of the wheat grain is the highest concentration of protein, minerals and vitamins?

7.What are the main types of flour? Do they have the same composition?

8.Why is the wholemeal flour more useful for man’s nutrition?

4.Give the English equivalents to the following words and word combinations:

зерно пшениця ячмінь овес жито кукурудза

рис просо гречка насіння борошно крупа

хліб хлібопекарство висівки зародок буханка хліба

5.Match the words with their definitions.

1.cereal 2.flour 3.germ 4.bran 5.gluten 6.seed 7.annual

a) the part of a plant that can develop into a new one b) a plant that completes its life cycle in less than one year c) a protein present in cereal grains, esp. wheat. d) grain produced by cereal crops e) a fine white or brown powder made from grain and used in cooking for making bread, cakes, etc. f) the outer covering of grain which is left when the grain is made into flour g) a mature fertilized plant ovule

6.What grain crops are grown in your country? What cereals do you use in your diet?

7.Speak on the nutritional value of cereals.

8.Read and translate the text.

Flour

Flour is a product made from grain that has been ground into a powdery consistency. It is flour that provides the primary structure to the final baked bread. Commonly available flours are made from rye, barley, maize, and other grains, but it is wheat flour that is most commonly used

for breads. Each of these grains provides the starch and protein necessary for the production of bread. The flour which comes from the grain of wheat is used in making bread and biscuits, cakes and confectionery, puddings and pies. This wheat flour is rich in carbohydrates (for energy), protein (for growth and development), the essential B vitamins (for good health, good nerves and good digestion) and important minerals like iron (for healthy blood) and calcium (for strong bones and teeth). Flour gives us dishes that are good to eat and the nourishment essential to good health.

Flours vary in their composition and, broadly speaking, are defined by their rate of extraction. This refers to the percentage of whole cleaned wheat grain that is present in the flour.

The three basic flour categories are:

Wholemeal - 100 percent extraction, made from the whole wheatgrain with nothing added or taken away.

Brown - usually contains about 85 per cent of the original grain, some bran and germ have been removed. This flour is frequently labelled as "85 per cent flour" rather than brown.

White - usually 75 per cent of the wheatgrain. Most of the bran and wheatgerm have been removed during milling.

Other varieties of flour:

Wheatgerm - white or brown flour with at least 10% added wheatgerm.

Malted wheatgrain - brown or wholemeal flour with added malted grains.

Stoneground - wholemeal flour ground in traditional way between two stones.

Organic - flour milled from a wheat grown and processed naturally without the use of chemicals.

9.Answer the questions.

1.What is flour?

2.What grain crops are used for making flour?

3.Which flour is most commonly used for making bread?

4.What is wheat flour used for?

5.What is it rich in?

6.What are flours defined by?

7.What do wholemeal, brown and white flours differ in?

8.What are the other varieties of flour?

10.Match the different flours with their descriptions.

1. wholemeal 2. brown 3. white 4. wheatgerm 5. malted wheatgrain 6. stoneground 7. organic

a) 75 per cent flour with most of the bran and germ removed; b) brown or wholemeal flour with added malted grains; c) flour made from the whole wheatgrain with nothing added or taken away; d) flour milled from a wheat grown and processed naturally without the use of chemicals; e) wholemeal flour ground in traditional way between two stones; f) flour which contains about 85 per cent of the original grain; g) white or brown flour with at least 10% added wheatgerm

11.Make a list of dishes in which flour is used as an ingredient.

12.Remember the following words.

roll – кругла булочка;

dough – тісто;

yeast – дріжджі, закваска;

caraway – тмин;

sesame – кунжут;

poppy – мак;

sponginess – пористість;

plastic film – пластикова плівка;

airtight – герметичний;

moist – вологий;

prone – схильний;

mold – пліснява;

crumb – м’якушка (хлібна);

crust – скоринка.

13. Read and translate the text.

Bread

Bread, in one form or another, has been one of the principal forms of food for man from earliest times. The trade of the baker is one of the oldest crafts in the world. Loaves and rolls have been found in ancient Egyptian tombs. In the British Museum's Egyptian galleries you can see actual loaves that

were made and baked over 5,000 years ago. Bread, both leavened and unleavened, is mentioned in the Bible many times. The ancient Greeks and Romans knew bread for a staple food. Even in those days people argued whether white or brown bread was best.

Bread is a staple food of European, Middle Eastern and Indian cultures which is prepared by baking, steaming, or frying dough. Bread consists minimally of flour and water; salt is present in most cases; and usually a leavening agent such as yeast is used. Breads may also contain some amounts of sugar, spices, fruit (such as raisins, pumpkin or bananas), vegetables (like onion or zucchini), nuts, or seeds (such as caraway, sesame or poppy seeds). There are a wide variety of breads, with preferences differing from region to region.

Bread is often made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from the flour of other wheat species, rye, barley, maize (or corn), and oats, usually, but not always, in combination with wheat flour.

Fresh bread is prized for its taste and texture, and retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is often wrapped in paper or plastic film, or stored in airtight containers such as a breadbox to keep it fresh longer. Bread that is kept in warm moist environments is prone to the growth of mold. It becomes stale more quickly in the low temperature of a refrigerator, although by keeping it cool, mold is less likely to grow.

The inner soft part of bread is referred to as the crumb (not to be confused with small bits called "crumbs"). The outer hard part of bread is called the crust. The latter is in common usage, however "crumb" is used mainly by professionals.

One thing you can be sure of - bread is one of the finest foods it is possible to get; in fact, it would not be an exaggeration to say that we cannot do without it. There are many items of food and luxuries, such as ice-cream or sweets which we could well do without, and be far healthier for it. A balanced diet to keep you strong and well in mind and body must always contain that staff of life - good bread.

14.Make up true sentences.

BREAD

is is known since is prepared by consists of may contain is made from is prized for is stored in

flour, water, some salt and usually yeast. wheat-flour dough that is cultured with yeast. airtight containers. a staple food of many cultures. its taste and texture. ancient times. some sugar, spices, fruit, vegetables, nuts etc. baking, steaming or frying dough.

15.Compare the nutritional value of whole-wheat bread and white bread. Which of them is better for health? Why? What bread do you prefer?

Bread, whole-wheat (typical) Nutritional value per 100 g		Bread, white (typical) Nutritional value per 100 g
Energy 250 kcal 1030 kJ		Energy 270 kcal 1110 kJ
Carbohydrates Dietary fiber Fat Protein Thiamin (Vit. B1) 0.4 mg Riboflavin (Vit. B2) 0.2 mg Niacin (Vit. B3) 4 mg Sodium 527 mg	46 g 7 g 4 g 10 g   31%   13%   27% 35%		Carbohydrates Dietary fiber Fat Protein Thiamin (Vit. B1) 0.4 mg Riboflavin (Vit. B2) 0.2 mg Niacin (Vit. B3) 4 mg Sodium 527 mg	51 g 2.4 g 3 g 8 g   38%   20%   27% 45%

16.Read and translate the text. Put questions to each paragraph.

Pasta

It is said that Marco Polo introduced pasta to Italy after his journeys in China. Perhaps this is due to the similarity between pasta and noodles, as the Chinese had perfected the long, thin noodle many centuries before.

There is another legend that an Italian sailor persuaded his Chinese mistress to show him how to make noodles. Then with Italian flair, he rolled the dough into bigger and wider rolls, and pasta was born.

Spaghetti's popularity in the United States dates back only fifty years. It arrived here in the 1920s with the immigration from southern Italy. It is said that this dish was greatly assisted by Prohibition¹. This is because the only place where a glass of wine could be drunk, more or less legally, were the Italian speakeasies² that all served spaghetti. There are about 150 major varieties of pasta, cut in every imaginable shape.

It is considered proper, in Italy, to eat pasta with only a fork, not a fork and a spoon. If possible, serve warm pasta in warm, shallow bowls instead of on dinner plates. The sides of the bowl aid in turning pasta noodles on the fork.

During the 18th and 19th centuries, the ordinary people ate spaghetti with their hand. When the fork was invented, pasta became food fit for royalty as well, because they could now eat it without a loss of dignity. The Italians say that a character of a man can be determined by the way he eats spaghetti.

How to cook pasta? Use at least one quart³ of water for every four ounces⁴ of dry pasta. Bring water to a fast boil. Add the pasta all at once to the boiling water, and keep the heat high to bring the water back to the boil as quickly as possible. Cook the pasta, uncovered, at a fast boil.

Never oversauce pasta. Italians complain that Americans drown their pasta in too much sauce. The Italians’ way is to toss pasta with just enough sauce to coat it without leaving a big puddle on the bottom of the plate.

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Prohibition¹ - "сухий закон" (the period (1920-33) when the manufacture, sale, and transportation of intoxicating liquors were banned by constitutional amendment in the US)

speakeasy² - магазин або бар, який незаконно торгує спиртними напоями (у часи дії “сухого закону” у США)

quart³ - кварта (= 1,14 л, = 0,95 л)

ounce⁴ - (oz) унція (28,3 г)

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FOOD for THOUGHT

Read the following idioms and their meanings. Think of their Ukrainian equivalents. Complete each sentence with the correct idiom.

bread and butter: (a person’s) livelihood or income bread and circuses: something offered as a means of distracting attention from a problem know which side one’s bread is buttered on: to know what is most advantageous for one piece of cake: (slang) very easy go like hot cakes: (informal) to be sold very quickly or in large quantities

1.Oh, that’s........ I can do it without even trying.

2.Richard will do anything to please the boss; he........

3.I don’t especially like doing this job, but it’s my........

4.Gerald should be happy about the success of his new book. It’s........

5.They don't know exactly what they want, but it's more than that - just........