Make sentences of the following words. 1. Stir-fried, tofu, be, deep- fried, marinated, firm, may, fried

1. Stir-fried, tofu, be, deep- fried, marinated, firm, may, fried.

2. Be tofu it silken as bought can.

3. Beans dehulled are soya?

4. Soya, also, vegetarian, burgers, incorporated, various, is, available, protein, into.

Pair work. Put the questions given below to your group-mate and ask him/her to answer them.

1. What is soya cheese?

2. May textured vegetable protein be purchased either unflavoured or flavoured to resemble meat?

3. Soya beans are soaked, crushed and heated to produce soya milk, aren’t they?

4. How can silken tofu be used?

5. What may also be purchased smoked or marinated?

Lesson 3

Read the words.

casseroles

mycelium

hydrolysis

shoyu

Master the words.

vat 1) бак, цистерна, чан 2) кадка, ушат, бочка

gluten-free diet безглютеновая диета

corn syrup кукурузный сироп (род глюкозы)

hydrolysis гидролиз

strands полоса, жила

Give 4 forms of the following verbs.

to give, to heat, to be, to produce, to form, to make, to texture, to mix, to use, to eat, to cook, to take, to go.

4. Put down the Russian for:

inoculating

black specks

koji

tamari

Miso

Think of eight questions covering the text. Put them to your group-mates.

Tempeh

Tempeh is a fermented soya bean paste made by inoculating cooked soya beans with the mould Rhizopus oligosporous. This mould forms a mycelium holding the soya beans together and is responsible for the black specks in tempeh. Tempeh has a chewy texture and distinctive flavour and can be used as a meat substitute in recipes. It may be deep-fried, shallow-fried, baked or steamed.

Miso

Miso is a fermented condiment made from soya beans, grain (rice or barley), salt and water. Miso production involves steaming polished rice which is then inoculated with the fungus Aspergillus oryzae and left to ferment to give an end product called koji. Koji is then mixed with soya beans which have been heated and extruded to form strands, together with salt and water. This is then left to ferment in large vats. Miso varies widely in flavour, colour, texture and aroma. It is used to give flavour to soups, stews, casseroles, and sauces.

Fill in the proper prepositions.