gourmet –гастроном, гурман
venison –оленина, убитые на охоте животные
shellfish –моллюск, ракообразное
bean –боб, фасоль
hopper –1. загрузочная воронка, бункер; 2. саморазгружающаяся баржа; 3. хоппер
to suppress –пресекать, сдерживать, подавлять
livestock –домашний скот, паразиты
slaughtering –забой скота
to sustain –поддерживать, придавать силы, способствовать
Perishable meats should be refrigerated or frozen promptly. Dry aging techniques are sometimes used to tenderize specialty gourmet meats by hanging them in carefully controlled environments for up to 21 days. Semi-dried meats like salamis and country style hams are processed first with salt, smoke, sugar, or acid, or other "cures" then hung in cool dry storage for extended periods, sometimes exceeding a year.
Unpreserved meat has only a relatively short life in storage. Pork and chicken should be eaten within one day, but beef and venison improve with up to 5 days storage in a cold room. When refrigerated, meats should be eaten by the "Best before" date stamped on the packaging, but not after that date.
It is unsafe to store fish or shellfish without preservation. Fresh fish and shellfish should be eaten within a few hours after harvesting, although it can safely be kept refrigerated for several days for selling. To store fish or shellfish for an extended period of time, it must be stored using methods such as freezing, drying (dehydrating) or pickling.
Food rotation is important to preserve freshness. When food is rotated, the food that has been in storage the longest is used first. As food is used, new food is added to the pantry to replace it; the essential rationale is to use the oldest food as soon as possible so that nothing is in storage too long and becomes unsafe to eat. Labeling food with paper labels on the storage container, marking the date that the container is placed in storage can make this practice simpler. The best way to rotate food storage is to prepare meals with stored food on a daily basis.
Answer the following questions.
1. How are salamis and country style hams processed?
2. What has a relatively short time in storage?
3. When should meats be eaten?
4. Is it unsafe to store fish or shellfish without preservation?
5. How must fish or shellfish be stored for an extended period of time?
6. What is important to preserve freshness?
7. How is food rotated?
8. What can make the process of food rotation simpler?
9. What is the best way to rotate food storage?