Выбор говядины

SELECTION OF BEEF

Теоретическая часть

Данный лексический материал предназначен для того, чтобы студенты смогли составить высказывание о том, как правильно отличать отрубы старой говядины от молодой по внешнему виду, постную ее часть от жирной, так как от этого зависит способ приготовления.

covering оболочка

smooth однородный (о консистенции)

firm твердый

creamy кремовый

fat жир, сало

exterior внешняя сторона чего-либо

texture структура

lean постный, содержащий мало жира

velvety гладкий, бархатистый

fine мелкозернистый

fine-grained тонковолокнистый

porous пористый

flinty стекловидный

to overlook не заметить

shopper покупатель

to identify идентифицировать

tenderness нежность, мягкость

muscle мышца

backbone спинной хребет

locomotion движение, передвижение

connective tissue соединительная ткань

fibre волокно

regardless независимо

score скор (ед.веса при взвешивании

КРС =9,1 кг или 9,5 кг)

Задания

Задание 1. Прочитайте и переведите текст:

Selection of beef

Beef of good quality has a smooth covering of firm, creamy white fat over most of the exterior. The lean is red, well marbled with creamy white fat. The texture of the lean is firm and velvety in appearance and is fine in grain. The bones in young beef are porous and red in contrast to white, flinty bones in older animals. Many cuts of meat are overlooked by the shopper for meat because she does not recognize them in the market, not knows how to prepare them. It is very helpful in purchasing meat to be able to identify all of the different cuts and to know how to prepare them in order to bring out their best qualities. The cuts may be recognized by their shape, the structure of the muscles, and by the bone, which they contain. The knowledge of the section from which the cut comes is useful because cuts of beef vary in tenderness, and the method of preparation differs according to the degree of tenderness. In general, the tender cuts are from the supporting muscle which lie along the backbone. The less tender cuts are the muscles of locomotion which are found in the leg and shoulder. In the latter sections there is more connective tissue and the muscle fiber have developed thickened walls. The food value of the different kinds and cuts of meat is essentially the same regardless of whether they are tender or less tender cuts on the score. The only practical difference in food value between cuts is due to the fat content; fat cuts yield more calories than lean cuts, but lean cuts have a higher percentage of protein.

Задание 2. Заполните пропуски предлогами:

1. The bones … young beef are porous and red … contrast to white, flinty bones … older animals.

2. It is very helpful … purchasing meat to be able to identify all of the different cuts and to know how to prepare them … order to bring … their best qualities.

3. A knowledge of the section … which the cut comes is useful because cuts of beef vary… tenderness, and the method of preparation differs …. … the degree of tenderness.

4. … general, the tender cuts are … the supporting muscle which lie … the backbone.

5. The food value … the different kinds and cuts … meat is essentially the same regardless of … they are tender or less tender cuts … the score.

Вопросы к практическому занятию:

1. Как вы могли бы озаглавить каждый абзац данного текста?

2. Что такое специальный вопрос?

3. К каким членам предложения можно задать специальные вопросы?

Практическое занятие 30