Name 10 words of the kitchen actions, make the world- combinations with them
3 Read & translate the text Effects of Cooking Vegetables
The main purpose of cooking vegetables is to soften the cellular tissue and to gelatinize any starch that may be present, so that vegetables can be digested more easily. During preparation and cooking the weight of some vegetables may reduce by up to one-third or more.
Vegetables are especially valuable when eaten raw, because in the process of cooking they suffer nutrient losses. After peeling or shredding, vitamin C is rapidly destroyed by oxidation- This loss can be kept to a minimum by preparing vegetables immediately before use, and by plunging them into boiling water at the start of the cooking process. During cooking, nutrient losses in vegetables are mainly caused by the passage of soluble mineral salts and vitamins from the tissues into the cooking water, and by the destruction of some vitamins by heat. Thus, some vitamin C and thiamin are lost when water is used for cooking because they are both heat-sensitive and water-soluble. It follows that the greater the volume of water is used, the greater is the loss. Also there is a further loss of vitamin C if there is a delay in service and vegetables are kept hot for any length of time.
During canning there is some destruction of those vitamins which are unstable to heat. But freezing does not itself cause loses of vitamins.
Викладач : Гаврилюк І.А.
ДНЗ «ХВПКУ»
Екзамен з англійської мови професійного спрямування.
Білет №15
1. TOPIC: «М'ясо. М’ясні страви »
2. Make sure you can answer the following questions:
What did you have for breakfast/ dinner/ supper yesterday?
What are you going to have dinner/ supper today?
What’s your favourite fruit/ vegetable/ kind of fish/ first course/ second course/ desert?
What do you like having for dinner/ supper?
What dishes do you cook
3 Read & translate the text
Vegetables play an important role in a daily diet. They supply great quantities of nutrients and are also an important source of dietary fibre,, though they contain about 95 per cent of water.
Vegetables are extensively used in many attractive and appetizing meals recommended to the obese people because of their low energy content. The nutrient content of many vegetables is influenced by a number of factors during growth and after harvesting. For example, the amount of vitamin C will vary with variety, maturity and exposure to sunlight, as well as with the method of handling, the temperature during transport and the period of storage.
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Green vegetables and some root vegetables are especially eaten raw, as they suffer no cooking losses. They are of nutritional importance because of their contribution to the daily intake of vitamin C, B-carotene (which after absorption is converted to vitamin A in the body), folic acid, iron and other minerals, and dietary fibre.
Nearly one quarter of the average daily intake of vitamin A is provided by root vegetables, most of this by carrots. Turnips are rather good sources of vitamin C. But still potatoes provide the main source of this vitamin. Its amount is highest in new potatoes and falls gradually during past-harvest storage.
Викладач : Гаврилюк І.А.
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