Контрольні завдання до самостійної роботи

Варіант 2

I граматика

1) Спишіть, вибираючи правильну часову форму.

1.If it ____ so late, we could have a talk.

1.won't 3.weren't 3.isn't 4.not be

2.If Jane ___ with us, we would have had a good time.

1.would come 2.would have come 3.had come 4.came

3.I wish I ____ washed my clothes yesterday.

1.would have 2.had 3.have 4.will have

4.If I saw a mouse in the kitchen, I ____ try to catch it.

1.will 2.would 3.have 4.would have

5.If they ____ not been late the teacher wouldn't have been angry with them.

1.had 2.would 3.have 4.would have

6.If I had known you were coming, I ____ met you at the station.

1.would 2.have 3.would have 4.had

7.If you ____ enough money, we shall go to the theatre.

1.will have 2.have 3.would have 4.had

8.If I ____ a fairy one day, I would make a wish.

1.met 2.meet 3.had met 4.have met

9.He ____ come by bus if he is late.

1.will 2..would 3.shall 4.should

10.If she could get a ticket, she ____ go to the theatre.

1.will 2.would 3.would have 4.would have not

2) Спишіть, вибираючи правильний варіант.

1. One of the twelve pairs of bones running round the chest of a man or an animal is known as…

A flank

B rump

C brisket

D rib

2. Very lean meat, taken from the lower and inner part of the hind leg is known as...

A top rump

B top flank

C thick rump

D thin shin

3. ... .quickly at a very low temperature is a new development in meat...

A freeze\ preserving

B freezing \ preservation

C frozen\preserved

D freeze\preservation

4. Meat...are water-soluble substances from meat which include peptides , B-vitamines and mineral salts.

A extracts

B extracting

C extractions

D extractives

5. When sirloin is roasted with its bone it is called...

A under the bone

B between the bone

C at the bone

D on the bone

6. An acid liquid used in preserving or adding taste to food is known as...

A drip

B vinegar

C stock

D humidity

7. A hard , pointed , curved outgrowth on the heads of cattle , deer and some other animals is known as...

A hoof

B flank

C horn

D rump

8.What is the basis for all curing and the only really essential ingredient ?

A salt

B sugar

C water

D pepper

9.What way of meat preservation doesn't exist...

A cooking

B freezing

C canning

D curing

^{10. A degree of moisture in the air means...}

A merchandising

B stocking

C smoking

D humidity

II мовна практика Підготуйте реферат на тему: “ Cattle”

III Робота з текстом фахової тематики

I. 1)Прочитайте та перекладіть письмово поданий нижче текст.

Cutting and Merchandising

Prior to the 1970s it was common practice to ship quarters of beef and intact carcasses of lamb, veal and calves for processing into retail cuts. Currently most beef, veal, calf and lamb carcasses are cut, vacuum packaged, boxed, and shipped as boxed meat to retailers and wholesalers, who may further cut, package, and price the meat. Pork carcasses are similarly processed into wholesale cuts at the packing plant. Some pork cuts, such as the loin, are shipped as fresh cuts. Other cuts, such as ham and belly, undergo further processing, curing and smoking before distribution as processed meats.

All fresh and processed meats require preservation by some means. The most common method is refrigeration at temperatures of 28° to 40°F (-2° to 4°C). Freezing is also used to preserve meat for an extended period of time by placing meat in very cold blast air or in direct contact with condensed gases such as liquid nitrogen or carbon dioxide (dry ice).

Freeze drying is also used to preserve meat. The meat is first frozen, then placed in a vacuum chamber where heat is applied and water is removed as a vapor. Freeze-dried meat retains its original shape but is very porous. When packaged it may be stored at normal environmental temperature. Prior to cooking, the meat is rehydrated by placing it in water.

Numerous processed meat products are canned. In the canning process meat is placed in a metal or glass container that is sealed and heated to sterilize the container and contents. Canned products can be stored at room temperature.

Numerous meat products are cured and smoked. Curing generally involves the application of a mixture of dry or liquid curing ingredients to the meat. Salt is the common ingredient used. Other ingredients – nitrite, sugar, ascorbate, and seasonings – may be included in the curing mixture. In the United States curing ingredients must be in compliance with federal meat inspection standards. Smoking, usually done with curing, involves subjecting the meat product to hardwood smoke or liquid smoke, prepared from smoke generated from burning hardwoods. Curing and smoking impart unique properties of taste, appearance, and increased storage life of meat products.

2) Випишіть з тексту всі фахові терміни, вкажіть їх українські еквіваленти та

запам’ятайте.

3) Напишіть анотацію до тексту.

II. Fill in the gaps with the required terms.

1. … can be made into leather for shoes, briefcases, handbags, and many other goods.

2. … are ground up and made into glue and fertilizer.

3. … becomes tripe, which is boiled and eaten, often with onions.

4. … is not very tender meat to eat unless it is cooked in an oven for a long time.

5. … comes from the lower and inner part of the hind leg and is best for braising, roasting or pot-roasting.

6. … are cuts next to each other, which are best roasted on the bone, or boned and rolled.

7. … is the meat from the fore leg and … is the meat from the hind leg.

IV ІНДИВІДУАЛЬНЕ ЧИТАННЯ (обсяг – 20 тис. друкованих знаків газетного тексту)

1) Прочитайте та перекладіть статтю (статті).

2) Випишіть та запам’ятайте 20 ключових слів.

3) Підготуйте усний переказ прочитаного.