Английский язык для пищевых вузов и колледжей, учебное пособие, Пушнова П.M., 2005

Английский язык для пищевых вузов и колледжей, учебное пособие, Пушнова П.M., 2005.

Учебное пособие состоит из оригинальных текстов, тематика которых соответствует профилирующим специальностям, по которым готовят студентов пищевых вузов и колледжей. Предлагается англо-русский словарь специальных терминов, а также дополнительные тексты и речевые ситуации по темам, связанным со специальностью.
Цель пособия — развитие умений и навыков устной речи, чтения и перевода текстов по специальности.



Прочтите и переведите текст А:

Text A. FROM THE HISTORY OF THE FOOD INDUSTRY
The food industry is a very ancient industry. Almost еvery branch of the food industry and particularly those dealing with grain and bread, meat and meat products, fish and fish products, was a well defined trade guild.
The food industry developed from the experience of generations. Milling and baking were well developed in ancient times. There were both private and public ovens for baking bread. Olive oil and honey were widely'Sold and bought. Cheese was manufactured thousands of years ago. Butter is also an ancient food.
The production of food, as an industry, actually has a history extending as far as the history of modern chemistry because it was considered a part of chemical technology. Thus the book "Chemical Technology'* published in 1870 contained the following sections: starch, sugar manufacture, cane sugar, beet sugar, fermentation, wine making, beer brewing, bread baking, manufacture of vinegar, and essential oils.
Let's take some examples. In 1747 Marggraf discovered crystals of sugar in the red beet and suggested that it might be possible to extract it on a commercial basis. Kirchhoff suggested the use of starch for sugar production in 1811.
The food industry developed in full with the growth of the processing industries and with improvement in food machines, transportation, refrigeration, storage and packaging.


CONTENTS.

Предисловие.
Unit I. From the History of the Food Industry.
Unit II. Human Diet.
Unit III. Foods and Their Constituents.
Unit IV. Breadmaking.
Unit V. Meat and Meat Products.
Unit VI. Milk and Dairy Products.
Unit VII. Sugar Processing.
Unit VIII. Confections.
Unit IX. Processing of Fruit and Vegetables.
Unit X. Pats and Oils.
Unit XI. Vending Machines.
Unit XII. Shopping. Taking Meals.




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