Enumerate (as many as you can)



¨ vegetables

¨ dishes with eggs

¨ vegetables

¨ dairy produce

¨ dishes with eggs

3. Read & translate the text Meat and Its Importance in the Diet

Besides dairy-produce stock-breeding, provides us with meat, which plays an important role in our daily diet. It is a good source of high quality protein, of iron and zink' and of all B-vitamins except folic acid. Pork, bacon and ham are in particular rich in thiamin. Liver and kidneys are also rich in vitamin A, folic acid, iron, riboflavin and B-vitamins. Sweetbreads and tripe are useful and easily digestible sources of animal protein. Tripe also contains more calcium than other meats. This is derived from the lime with which it is treated during preparation.

Chicken, turkey, liver and kidney contain less fat than most carcass meat and their energy is therefore lower. Much of the fat can nevertheless be trimmed from beef, lamb and pork before or after cooking. Due to the growth of the broiler industry, consumption of poultry meat is much greater nowadays. Small differences in the nutrient composition of broiler chickens and free range chickens ate of no significance in a mixed diet.

The eating quality of meat is greatly determined by the proportions of connective tissue and muscle fibres in a particular cut and the amount of fat that is present within the lean.

 

 

Викладач :     Гаврилюк І.А.

ДНЗ «ХВПКУ»

Екзамен з англійської мови професійного спрямування.          

Білет №12

TOPIC: «Англійська мова у моєму житті  »

Odd Man Out

In each of these lines, there’s one word should be not there. Can you find it and explain why you think so?

- butcher, greengrocer, baker, newsagent;

- orange, potato, apple, grape;

- kitchen, bedroom, garage, dining-room;

- gin, vodka, whiskey, lemonade;

- pear, biscuit, plum, cherry;

- carrot, vegetable, cabbage, egg-plant;

Beef, lamb, egg, pork;         

3. Read & translate the text HOT BORSCH

Make meat and bone broth.

Peel beet, cut into long strips, add salt, sprinkle with vinegar, place into the frying pan, add

fat, tomato sauce, sugar and stew until half done. Slice onions and grate carrots and put

into the frying pan too. Cook chopped fresh cabbage and potatoes for 15-20 minutes. Then

add the mixture from the frying pan. Simmer for 15 minutes. Season with cloves of garlic

and parsley roots. Bring to the boiling point and let stand from 15 to 20 minutes.

When serving put a piece of meat into each soup plate, a tablespoon of sour cream and

sprinkle with finely chopped parsley.                         

 

 

Викладач :     Гаврилюк І.А.

ДНЗ «ХВПКУ»

Екзамен з англійської мови професійного спрямування.           

Білет №13

1.  TOPIC: «Плани на майбутне »

Enumerate (as many as you can)

¨ vegetables

¨ dishes with eggs

3 Read & translate the text Eggs

Eggs make a useful contribution to the daily intake of vitamin D, retinol, riboflavin, iodine, iron and protein in the diet. For the elderly they can be an important source of protein, iron, vitamin B12 and vitamin D.

The shell colour is related to the breed of hen rather than to nutrient content and in this respect it is unimportant. Similarly a deep yellow yolk does not necessarily indicate a high vitamin A content.

When eggs are boiled or fried the proteins coagulate first in the white at about 60 °С, then in the yolk. This property of coagulation makes eggs suitable for binding dry ingredients together in cooking, and for thickening sauces and soups. The black discoloration which is sometimes present around the yolk of hard boiled eggs is iron sulphide. This blackening can be reduced by cooling the eggs in water immediately after cooking.

When egg whites are beaten, the proteins will hold air and form a stable foam which coagulates or sets at a very low temperature. Eggs are also used as raising agents, for example, in sponge cakes. In mayonnaise eggs are used to promote the emulsification.

During heating some of the heat-sensitive B-vitamins are lost. For example, the average loss of thiamin and riboflavin which results from boiling, frying, scrambling is between 5 and 15 per cent.

 

 

Викладач :     Гаврилюк І.А.

ДНЗ «ХВПКУ»

Екзамен з англійської мови професійного спрямування.          

Білет №14

1.  TOPIC: «Риба. Рибні страви  »


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