Glossary about meat and meat products
Write an essay about the topic «Technology of sugar»
Lecturer Abdugamitova A.E.
MINISTRY OF AGRICULTURE OF THE REPUBLIC OF KAZAKHSTAN
S.SEIFULLIN KAZAKH AGROTECHNICAL UNIVERSITY
TECHNICAL FACULTY
CHAIR "TECHNOLOGY OF FOOD AND PROCESSING INDUSTRIES."
Сhair “Technology of food and processing industries”
Discipline «PROFESSIONALLY -ORIENTED ENGLISH»
Specialty 6М072700 "TECHNOLOGY OF FOOD PRODUCTS"
Examination card # 9
Read and translate the text
Cereal grains represent a contradiction of sort when it comes to nutrition and human health. In developing countries, malnutrition incidences, particularly related to protein, iron, zinc and vitamin A deficiencies, are highest in places with the highest per capita consumption of cereal grains. The two major reasons are that cereal grains are generally low in essential amino acids, particularly lysine; in addition, the refine grains most commonly consumed (e.g., polished rice) are very low in micro nutrients. In the developed countries, the refined grain products have been increasingly cited as a major contributor to obesity due to their high content of easily digestible carbohydrates (or ‘carbs’ in the diet lingo).
Glossary about oils and fat
Write an essay about the topic «Technology of fish and fish products»
Lecturer Abdugamitova A.E.
MINISTRY OF AGRICULTURE OF THE REPUBLIC OF KAZAKHSTAN
S.SEIFULLIN KAZAKH AGROTECHNICAL UNIVERSITY
TECHNICAL FACULTY
CHAIR "TECHNOLOGY OF FOOD AND PROCESSING INDUSTRIES."
Сhair “Technology of food and processing industries”
Discipline «PROFESSIONALLY -ORIENTED ENGLISH»
Specialty 6М072700 "TECHNOLOGY OF FOOD PRODUCTS"
Examination card # 10
Read and translate the text
Milling technologies that were industrialized in the 1800s made refined grain products affordable and accessible to the masses. These milling technologies efficiently remove the bran and germ of cereal grains where most of the dietary fiber, lipids, vitamins, minerals and phytochemicals are located (Table 3). Roller milling of wheat to obtain 70% extraction flour will generally reduce the levels of essential vitamins and minerals by 60 – 80%. The refined flour is mostly endosperm and contains 80 – 86% starch on a dry basis, with very low dietary fiber and mineral content. A major advantage of the refined flour (and other refined grain products) is better keeping quality due to low lipid content. Whole grain products (e.g., brown rice) are prone to oxidation and quick onset of rancidity.
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Glossary about sugar industries
Write an essay about the topic «Technology of wine»
Lecturer Abdugamitova A.E.
MINISTRY OF AGRICULTURE OF THE REPUBLIC OF KAZAKHSTAN
S.SEIFULLIN KAZAKH AGROTECHNICAL UNIVERSITY
TECHNICAL FACULTY
CHAIR "TECHNOLOGY OF FOOD AND PROCESSING INDUSTRIES."
Сhair “Technology of food and processing industries”
Discipline «PROFESSIONALLY -ORIENTED ENGLISH»
Specialty 6М072700 "TECHNOLOGY OF FOOD PRODUCTS"
Examination card # 11
Read and translate the text
Processing technologies are probably the most viable option to return people to consuming more whole grain components in their diet. Whole grain components that are rich in important micronutrients often contribute undesirable attributes in products, from reduced shelf life, to bitter taste and coarse texture contributed by bran phenolics, insoluble carbohydrates, and other fiber components. Technologies involving improved milling techniques to produce the right particle size of whole wheat flour, for example, have been recently developed and are currently in use to produce whole grain flours for various baking applications. Ingredients that mask bitter flavors are widely used to improve taste profile of various whole grain products.
Glossary about meat industries
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Write an essay about the topic «Technology of milk and dairy products»
Lecturer Abdugamitova A.E.
MINISTRY OF AGRICULTURE OF THE REPUBLIC OF KAZAKHSTAN
S.SEIFULLIN KAZAKH AGROTECHNICAL UNIVERSITY
TECHNICAL FACULTY
CHAIR "TECHNOLOGY OF FOOD AND PROCESSING INDUSTRIES."
Сhair “Technology of food and processing industries”
Discipline «PROFESSIONALLY -ORIENTED ENGLISH»
Specialty 6М072700 "TECHNOLOGY OF FOOD PRODUCTS"
Examination card # 12
Read and translate the text
Hamburger is also called burger, or ground beef. The term is applied variously to a patty of ground beef, sometimes called hamburger steak, Salisbury steak, or Vienna steak, a sandwich consisting of a patty of beef seed within a split bread roll, with various garnishes or the ground beef itself, which is used as a base in many sauces, and other dishes. The origin of hamburger is obscure. An American chef from Connecticut, Louis Lassen is believed to have made and sold the first hamburgers in America in 1898. He called them hamburgers because sailors from Hamburg in Germany gave him the recipe Students from Yale University and businessmen loved them and bought them, with time popularity of the new product expanding far outside Connecticut.
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