8. Read and translate the text. Spelt

Spelt is closely related to common wheat, originating in the Middle East, and has been popular for decades in Eastern Europe. Higher in protein than wheat, it appears to have a different molecular structure, appearing to cause fewer problems than wheat for some sufferers of grain allergies. It has an intense nutty, wheaty flavor. The flour is excellent for bread making and spelt pasta is becoming more widely available.

Wheat

This is the most familiar cereal used in Britain today; it is used for bread, cakes, biscuits, pastry, breakfast cereals and pasta. All the present varieties of wheat seem to be derived from hybrid wild wheat that grew in the Middle East 10,000 years ago. Over 30,000 varieties are said to be in cultivation. Wheat can be grown in a very wide range of climatic conditions but is most successful in temperate zones including the UK, North America, Southern Russia and South West Australia. Nutritionally, 100g whole wheat provides 14g protein, 2.2g fat, 69.1g carbohydrate, 2.3g fibre, 3.1mg iron, 36mg calcium. Wheat grains, also called wheat berries, can be eaten whole, cooked in 1:3 parts of water for 40-60 minutes; they have a satisfying, chewy texture. Cracked or kibbled wheat is the dried whole grains cut by steel blades. Bulgur wheat, made from the whole grains steamed before cracking, only needs rehydrating by soaking in boiling water or stock. Couscous is the steamed, dried and cracked grains of durum wheat and is more refined than bulgur. Soak in 2 parts of water/stock to rehydrate, traditionally it is steamed after soaking. Strong wheat flour (high gluten content) is required for yeasted breadmaking and puff pastry. Plain flour is used for general cooking including cakes and short crust pastry. Wheat flakes are used for porridge, muesli and flapjacks. Wheat germ is an excellent source of nutrients, especially vitamin E.

9. Arrange the words in the order of appearance in the text.

North America

vitamin E

molecular

sufferers

durum

cause

texture

10. Pair work. Tell your group-mates about bread making. Let him/her put questions to you and answer them.

Unit 4. Nuts and Seeds / Орехи и семена Lesson 1

1. Read the words:

conveniently

vegetarian

flavouring

rancidity

phosphorous

2. Master the active vocabulary. Cover the left column and translate the Russian words back into English.

Nut орех

seeds семечко, семя

shell оболочка, корка

potassium калий

excess чрезмерность, неумеренность

3. Word formation.

Analyze the meaning of the suffixes: -ly, -less, -able.

Find words formed with these suffixes in the text and translate them.

Give your own examples.

Nuts are seeds that are covered with a hard shell. Most are the seeds of trees, but the seeds of a few other plants that are not strictly nuts will also be considered here as they can be conveniently classified with nuts for culinary purposes. Nuts can be used in many ways. Whole, flaked and ground nuts and nut butters are widely available. A classic vegetarian savoury is nut roast and many vegetarian cook books give a recipe for one, which can be endlessly varied with different herbs and flavourings and different combinations of nuts and cereals. Nuts can be added to sweet dishes, cakes and biscuits, and nut butters can be added to soups and stews to thicken them.

Nuts in general are very nutritious, providing protein and many essential vitamins, such as A and E, minerals, such as phosphorous and potassium, and fibre. Nuts are also high in carbohydrate and oils, so shouldn't be eaten in excess.

Whereas pulses all belong to the legume group of plants, nuts come from a variety of different plant groups, so the nutritional content is more varied too. A brief description of individual varieties is given below, together with the main nutrients they contain.

Nuts should be stored in cool, dry conditions in airtight containers away from the light. Because of their high fat content, many of them benefit from storage in the fridge or freezer to deter rancidity.