Text A. FATS AND OILS

One of three major classes of food products are fats and oils. Along with carbohydrates and proteins, fats and oils supply the energy requirements of man and animals. Fats are usually defined as solid or plastic at ordinary temperatures. Oils are liquid at room temperatures. Fats and oils in the diet serve to increase palatability and enhance the flavour of foods. In a bakery product fat improves the texture.

The two major groups are animal fats and vegetable oils. Butter is a special animal-fat product from milk. The vegetable oils are pressed or extracted from a variety of plant seeds. Of primary importance as sources of edible oils are soybeans, sunflower, cotton seed, corn germ, olives, etc.

Fats and oils serve as carriers for the fat-soluble vitamins A and D and are the chief source of vitamin E.

Processing of oilseeds can be carried out by pressing, extraction with solvents or a combination of the two.

Animal fats can be recovered from fatty tissue of the meat by the process of rendering.

IV. Complete the sentences using the words given below:

1.... and... are one of three major classes of food products. 2.... are usually solid at the room temperature. 3.... are usually liquid at room temperature. 4. Fats and oils enhance... of foods. 5. A special animal-tat product from milk is.... 6. Different plant seeds contain.... 7. Processing of oilseeds is carried out by... or... with solvent. 8.... is used for recovering fat from fatty meat tissue.

1. rendering; 2. fats, oils; 3. the flavour; 4. oils; 5. fats; 6. butter; 7. pressing, extraction; 8. oil

V. Find the English equivalents to the following Russian words:

жиры и масла, снабжать (поставлять), потребности, вкусовые качества, вкус и аромат, разнообразие, съедобные масла и жиры, первостепенное значение, переносчики жирорастворимых витаминов, главный источник, переработка производится, процесс вытопки

VI. Answer the following questions:

1. What is the difference between fats and oils? 2. What edible oils do you know? 3. What is the function of fats and oils in the diet? 4. How are oils produced? 5. How are fats produced? 6. What fat-soluble vitamins are mentioned in the text?