Task 3. Read and translate the text and do exercises. – Прочитайте текст и переведите его (устно), и выполните задания по тексту

The studying of the latest inventions in the field of a chosen profession

(Изучение последних открытий в области изучаемой специальности)

Task 1. Read and translate. – Прочитайте и переведите.

What qualities should a cook have.

To develop in the profession of cook, you must have:

✎ Good taste (literally), sense of smell

✎ Flexible mind and ability to work in multitasking mode

✎ Good coordination

✎ The ability to act according to the instructions

✎ And creativity at the same time

✎ Ability to work in a team

✎ Punctuality

✎ Responsibility

✎ Energy

 

Popular destinations and specializations.

Cook is the most common name for the profession. But the restaurant kitchen can be compared to the mechanism of a clock, where each person, like a cog, performs its function. The kitchen has a chef (head chef), sous chef (second chef) and chefs responsible for certain types of dishes:

* The cold shop cook makes snacks, salads and blanks.

* The hot shop cook is responsible for all dishes that require heat treatment, i.e. steaming, frying and cooking.

* The butcher shop cook cuts meat, poultry, and sometimes fish, as well as makes semi-finished products.

* The Baker is responsible for the bakery products.

* Pastry chef creates cakes, pastries, chocolate, handmade sweets, ice cream, air souffle, light mousses, delicate creams.

Pros and cons of the cook profession

It seems that it can be better: you are engaged in an interesting and creative business, and at the same time you do something very important for people-feed them. Cooking is a vital art. Not every art form can boast of this. But let's look at the positive and negative sides of the cook's profession.

 

Advantages of working as a cook:

✔ Universal profession-the ability to cook is useful both at work, at home, and on a visit.

✔ Cooks are never hungry, literally or figuratively. They are needed in every food service establishment: from a world-class restaurant to a school cafeteria.

✔ Freedom of creativity and space for experiments.

✔ Opportunity to start your own business.

✔ Profession without age restrictions, at the age of 70, the cook remains the same in demand.

✔ Flexible working hours.

Disadvantages of the cook's profession:

✔ Work requires a lot of energy, the cook spends all day on his feet.

✔ You may have problems with being overweight.

✔ Dangerous working conditions. The cook works in a small room in the kitchen, where there are many employees, heat from the stove, sharp knives and cooking tools.

✔ Not always convenient work schedule. Usually the cook starts work a few hours before opening, and finishes after closing, after the last customer has left, and the kitchen is cleaned to a Shine.

✔ High level of anxiety, as in other types of service: due to limited cooking time, its quality, and compliance with sanitary standards. The customer and the sanitary station should be satisfied.

 

Task 2. Look at the picture and say true or false. - Посмотрите на картинку и скажите правда это или ложь.

Например: 1.THERE IS SOME COFFEE. - 1. ЗДЕСЬ ЕСТЬ КОФЕ. (false)

1. THERE IS SOME COFFEE.
2. THERE ARE SOME TOMATOES.
3. THERE ISN’T ANY MILK.
4. THERE IS SOME TEA.
5. THERE AREN’T ANY EGGS.
6. THERE ARE SOME COOKIES.
7. THERE IS SOME BACON.
8. THERE IS SOME BREAD.
9. THERE ARE SOME MUSHROOMS.
10. THERE ARE SOME PANCAKES.
11. THERE IS A CABBAGE.
12. THERE ARE SOME APPLES.

 

Task 3. Read and translate the text and do exercises. – Прочитайте текст и переведите его (устно), и выполните задания по тексту.

MECHANICAL OPERATIONS IN FOOD INDUSTRY

   Food industry cаme into being a few hundred years ago. This was long before any knowledge was acquired about what happened during food processing which was mainly based on experience and traditions. Only recently science has become involved in foods and thus food science is a young science.

   The food industry processes biological materials which are produced by agriculture, horticulture, animal husbandry and fishery. They differ greatly from each other and are of a very complicated structure and composition. That is why food processing should be based on knowledge of the properties of these biological materials and of the changes that take place during processing. But food processing can not be accomplished without mechanical operations and mechanical equipment because they create proper conditions for it.

   Mechanical operations are very important in the manufacture of all kinds of products and especially in that of complex articles such as bakery products and confectionery as well as modern products such as canned and dehydrated soups, baby foods, meat products, etc.

   Mechanical operations include first of all handling of materials (i.e. transportation and storage methods) which is very important in any plant. The next commonly used operation is mixing which may be used in the production of many complex articles or as an auxiliary operation in reactions where the reacting materials must be brought into close contact with each other; in physical operations such as dissolving and extraction and so on.

   Size reduction and size enlargement are exceptionally important in the food industry. In the case of size reduction a distinction can be made between the operation for a purpose (to give the product a certain marketing form and dimension) or as an auxiliary operation in physical operations such as drying, cooling, heating, etc. Size enlargement (moulding) of articles is often applied in confectionery industry, in meat processing, etc.

   Finally, many mechanical separation methods are used in the food industry. Solids are separated from liquids. Examples of liquids recovered from mixtures are fruit juices and sugar solutions. The winning of a solid is of prime importance in the separation of starch from suspensions. We know the classification of solids to be also of great importance: in the cleaning

and sorting of raw materials; in the separation of edible from non-edible components and in the sorting of final products according to shape and dimensions. Other mechanical separations (liquid/liquid, solid/gas and liquid/gas) are also used quite frequently.

  The specialized mechanical engineer who works in food industry must bе able to select the most suitable equipment for a certain purpose. He also should know the design and construction of this equipment and solve different technical and economical problems.