1. Read the text

2. Use the Vocabulary given below.

Meat Storage

As a general rule, uncured raw meat lasts safely for around three days in the refrigerator. If you are planning to keep uncooked meat longer, then freezing is your best bet. Meat should be sealed in an airtight package before freezing. Then it can usually be frozen for at least several months. Safe freezing and refrigeration time also depends on the storage temperature. Freezers should be kept as close to 0 degrees Fahrenheit as possible. This helps keep food fresh and retain nutrients.  Refrigerators should be kept at around 34 F to effectively prolong the shelf life of foods. This temperature is just above freezing.

Below is a general guide to how long basic meats can be kept safely if they are stored properly.

In the Refrigerator

• uncooked poultry: one to two days

• uncooked ground meat: one to two days

• uncooked steaks or chops: three to four days

• uncooked fish: one to two days

• cooked poultry, meat, or fish: three to four days

• hot dogs and lunch meat: up to one week (open package) or two weeks

• (close package)

In the Freezer

• uncooked poultry: nine months (pieces) to one year (whole)

• uncooked ground beef: three to four months

• uncooked steaks or chops: four to 12 months, depending on the item

• uncooked fish: six months

• cooked meat, poultry, or fish: two to six months

• hot dogs and lunch meat: one to two months

Vocabulary Notes

storage - хранение

uncured raw meat- сырое мясо

bet – зд.условие

to be sealed –запечатано, упаковано

retain- поддерживать, сохранять

nutrient – питательное вещество

prolong – продлевать, продлить

shelf life – срок хранения

poultry – домашняя птица

ground meat – мясной фарш

steak – кусок мяса или рыбы

chop-ломоть, кусок

Find appropriate English equivalents from the text..

Температура хранения; сохранять питательные вещества; продлить срок хранения; хранить при температуре близкому к 0 градусов;

1. Match the words

2. to be sealed a.storage life

3. to store b. to be packed

4. shelf life c.raw meat

5. prolong d.to preserve

6. uncooked meat e.extend

7. great number f. majority

Расположите предложения в логической последовательнос­ти так, чтобы получился пересказ текста.

1. Meat should be sealed in an airtight package before freezing.

2. This temperature is just above freezing.

3. If you are planning to keep uncooked meat longer, then freezing is your best bet.

4. As a general rule, uncured raw meat lasts safely for around three days in the refrigerator.

5. Below is a general guide to how long basic meats can be kept safely if they are stored properly.

6. Freezers should be kept as close to 0 degrees Fahrenheit as possible.

7. Refrigerators should be kept at around 34 F to effectively prolong the shelf life of foods.

Переведите письменно на английский язык.

1. Как правило, сырое мясо хранится в холодильнике около трех дней.

2. Если вы планируете сохранить сырое мясо дольше, тогда заморозка является лучшим условием.

3. Это помогает хранить продукты свежими и сохранить питательные вещества.

4. Холодильники должны сохранять температуру около 34 градусов по Фаренгейту , чтобы продлить срок хранения продуктов.

5. Мясо должно быть упаковано перед заморозкой в герметичный пакет.

Не заглядывая в текст, вспомните те слова и выражения, ко­торые понадобились бы вам для описания условий хранения продуктов.

СРС 10

Task1. Make the Project “Canned Food”. See methodical recommendations for writing projects.

Task 2. Use the text given below:

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109 year-old food was determined to be still safe to eat.

In 1795 the French military offered a cash prize of 12,000 francs for a new method to preserve food. Nicolas Appert suggested canning, and the process was first proven in 1806 in tests conducted by the French Navy. Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior. Thepackaging prevents microorganisms from entering and proliferating inside.

To prevent the food from being spoiled before and during containment, a number of methods are used: pasteurisation, boiling (and other applications of high temperature over a period of time), refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foods being preserved, a sufficient dose of ionizing radiation, submersion in a strong saline solution, acid, base, osmotically extreme (for example very sugary) or other microbially-challenging environments.

Other than sterilization, no method is perfectly dependable as a preservative. For example, the microorganism Clostridium botulinum (which causes botulism) can only be eliminated at temperatures above the boiling point of water.

From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C). To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables, meat, seafood, poultry, and dairy products. The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6,such as fruits, pickled vegetables, or other foods to which acidic additives have been added.

СРС 11

Task 1. Read, translate and analyze the following information.