Unit VI. Processing of fruit and vegetables

Words to know:

process ['prousəs] – процесс; [prə'ses] – обрабатывать, перерабатывать

action ['æk∫(ə)n] – действие

bacterium [bæk't Ι ər Ι əm] – бактерия

bacteria [bæk't Ι ər Ι ə] – бактерии

practice ['prækt Ι s] – применять, осуществлять; заниматься (чем-л.)

commercial [kə'mə:∫(ə)l] – торговый; промышленный

delicate ['del Ι k Ι t] - нежный

preserve [pr Ι 'zə:v] – сохранять, консервировать

preservation [prezə(:)'ve Ι ∫(ə)n] – сохранение, консервирование

store [st :] – запасать, хранить

storage [st :r' ] - хранение

spoil [sp Ι l] – портить(ся)

can [kæn] – консервировать в гермитичной таре n – металлическая тара; консервная банка

canning ['kæn Ι ŋ] – консервирование в герметичной/металлической таре

prevent [pr Ι 'vent] v – предохранять, препятствовать

prevention [pr Ι 'ven∫(ə)n] n - предотвращать

moisture ['m Ιst ∫ə] – влажность, влага

add [æd] - добавлять

addition [ə'd Ι ∫(ə)n] – прибавление, дополнение

in addition – кроме того

I. Read and translate the following words without a dictionary:

Salt; microorganism; container; natural; mechanical; syrup; hermetically; sterilization; air; yeast; development; century; onions; pepper; carrots; mushrooms; cucumber; to heat; convenient.

II. Make up sentences:

A. 1. Heating is used... 2. Heating the food we...	can destroy bacteria. (1) to destroy spoilage organisms. (2)
B. 1. Canning delicate fruit is... 2. Canning vegetables you...	done by hand. (1) must heat them for 30 minutes under pressure. (2)
C. 1. Making the syrup you must fruit. (1) 2. Making the syrup is... 3. The worker making the syrup...	an important stage in canning dissolved sugar in water. (2) take the right proportion of sugar and water. (3)
D. 1. The workers preparing the raw materials... 2. Preparing the raw material is... 3. Preparing the raw material it...	is necessary to remove diseased fruit. (1) remove diseased fruit. (2) the first stage in canning. (3)

III. Translate the following words:

food constituents; bread production; fruit preservation; spoilage organisms; moisture content; space foods; meat foods; breakfast foods; food preserving methods; room temperature water; automated canning equipment.

IV. Read the text and translate it: