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Архитектура Аудит Военная наука Иностранные языки Медицина Металлургия Метрология Образование Политология Производство Психология Стандартизация Технологии |
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Архитектура Аудит Военная наука Иностранные языки Медицина Металлургия Метрология Образование Политология Производство Психология Стандартизация Технологии |
По развитию навыков и уменийСтр 1 из 5Следующая ⇒
МОСКОВСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ ПИЩЕВЫХ ПРОИЗВОДСТВ М.С.Иоаниди МЕТОДИЧЕСКИЕ УКАЗАНИЯ По развитию навыков и умений Чтения и устной речи по английскому языку для студентов 2 курса (3 семестр, часть 1) Москва 2002 Рецензенты:
Расторгуева Т.И., доцент кафедры «Иностранные языки» МГУПП Шишурина Н.Г., ст. преп. кафедры «Иностранные языки» МГУПП
П Р Е Д И С Л О В И Е Методические указания предназначены для студентов 2-го курса всех институтов МГУПП (3-й семестр). Целью данной работы является формирование и развитие умений и навыков чтения на базе учебного материала профессиональной направленности. Предлагаемый материал предусматривает также возможность развития других умений и навыков речевой деятельности. Методические указания состоят из семи разделов в 2-х частях: часть 1 – разделы 1 - 3, часть 2 – разделы 4 - 7. Каждый из разделов содержит материал для изучающего (А) и ознакомительного (В) чтения, а также тексты для индивидуального письменного перевода (С). К текстам А и В предлагаются различного рода задания для эффективного усвоения учебного материала. Каждый раздел содержит грамматический материал с комплексом упражнений. Предлагаемый материал является основой для подготовки студентов к чтению научно-технической литературы по специальности в оригинале.
С О Д Е Р Ж А Н И Е стр. Раздел 1. ХЛЕБОПЕЧЕНИЕ Грамматика “Бессоюзное подчинение” 4 - 19 Раздел 2. МУКОМОЛЬНОЕ ПРОИЗВОДСТВО Грамматика “Причастные обороты” 20 - 30 Раздел 3. КОНДИТЕРСКОЕ ПРОИЗВОДСТВО Грамматика “Герундиальные обороты” 30 - 44
UNIT 1. BREADMAKING Grammar “Object and Attribute Clauses without Conjunctions”
TEXT А1 “TECHNOLOGY OF BREADMAKING” Active Vocabulary bread, breadmaking, bread production; loaf, crust, crumb; dough, ingredients, flour, yeast; covering, skin to scale (to weigh), to ferment, to mould, to round, to proof, to bake, to cool, to slice (to cut), to wrap, to convey, to load (to unload), to supplement, to expand, expansion; humidity (moisture); mature, maturity; to bring about (to cause), to process (to treat), to gain (to obtain), to retain (to maintain), to subject (to undergo), to assume, to penetrate, to impart; accurate (exact), relative, intermediate, available, actual, thorough, smooth, dense, original
Notes bakery ['beikǝri]; baking хлебозавод, пекарня; выпечка baking pan [pæn] хлебопекарная форма oven [ʌvn] печь trough [trɔf][trou] дежа mixer ['miksǝ] тестомеситель dividing/scaling machine ['skeiliŋ] тестоделитель conveyer [kǝn'veiǝ] транспортер, конвейер moulder ['mouldǝ] формовочная машина rounder ['raundǝ] округлительная машина proofing ['pru:fiŋ] расстойка proof-box = proofer расстойный шкаф rolling pressure ['pre∫ǝ] раскатка давлением cooler ['kulǝ] холодильный шкаф/камера slicer-wrapper ['slaisǝ 'ræpǝ] резательная и упаковочная машина gluten ['glu:tǝn] sponge [spʌndƷ] клейковина; опара, губка carbon dioxide ['ka:bn dai'ɔksaid] углекислый газ lactic/acetic acid ['læktik/ǝ'setik'æsid] молочная/уксусная кислота alcohol ['ælkǝhɔl] спирт unit (plant, installation) агрегат, установка rack стеллаж
PRE-TEXT EXERCISES Переведите на русский язык. А . bread production, bread cooler, bread rack, dough piece, time period, fermentation room, fermentation gas, yeast fermentation, humidity conditions, humidity level, temperature rise, yeast cell, acetic acid bacteria B. mixing process, moulding operation, heating/cooling period, boiling point, rolling process, baking process C. moulded dough pieces, scaled dough pieces, ventilated bread coolers; bread conveyed through coolers; automatically reduced temperature, well insulated proof boxes, accurately weighed dough pieces D. the first basic step; to remain for a predetermined time period under temperature control; as the result of these phenomena; a dough rise in the trough to several times its original size; to assume a light, spongy character; to impart to dough pieces a thin, smooth and dense skin; actual baking process; the crust gains in thickness and colour 2. Запомните значения данного глагола и переведите следующие словосочетания. to render 1. обращать во что-либо; видоизменять; приводить в какое-либо состояние 2. воспроизводить, переводить to render the loaf suitable for slicing and wrapping; heating at high temperature renders food sterile; freezing renders microorganisms inactive; this article was rendered into many languages; his painting renders a great range of colours of nature
Прочитайте и переведите текст. TECHNOLOGY OF BREADMAKING
The first basic step in the production of bread is the mixing of the ingredients to form dough. This process takes place in mixers where all the ingredients are subjected to thorough mixing for an exactly determined time period and at a carefully controlled temperature. The mixed dough or sponge is next unloaded from the mixer into a dough trough and wheeled into the fermentation room where it remains for a predetermined period under thoroughly controlled temperature and humidity conditions. Here it undergoes the second main phase of bread production, namely fermentation. During this stage yeast cells act upon the available sugars, transforming them into carbon dioxide and alcohol. Bacterial fermentation, involving chiefly lactic and acetic acid bacteria, supplements yeast fermentation. As the result of these phenomena, dough rises in the trough to several times its original size and assumes a light, spongy character. The dough in which gluten has developed a maximum of elasticity becomes mature and ready for further processing. The fermented dough is taken to a dividing or scaling machine which automatically cuts it into accurately weighed individual pieces carried on a conveyer to the next machine called a rounder. The function of this unit is to round or ball up the scaled dough pieces, imparting to them a thin, smooth and dense skin. The rounded dough balls are next subjected to a brief period of fermentation which is called intermediate proofing. After the dough pieces have passed through intermediate proofing, they are shaped or moulded into the form of a loaf. The moulding operation is performed by special machines called moulders. The moulded dough pieces are immediately placed into baking pans and subjected to final proofing in large chambers called proof boxes. The chambers are well insulated. The interior of the final proofers is maintained at constant temperature and relative humidity levels. The actual baking process is the last and at the same time the most important step in the production of bread. As the heat of the oven begins to penetrate the dough loaf, there is a great acceleration of biological reactions. All these reactions bring about a noticeable increase in the volume of a baking loaf. With continuing temperature rise, the yeast and enzyme systems are destroyed. The crust gains in thickness and colour, improving both the structure and flavour of bread. The final processing of baked bread includes its cooling, slicing and wrapping. The bread, as it emerges from the oven, has an interior temperature near the boiling point of water. This temperature must be reduced to render the loaf suitable for slicing and wrapping. Cooling may be carried out either by stacking hot bread onto bread racks for simple atmospheric cooling, or by conveying the bread automatically through specially ventilated bread coolers. The cooled bread is then placed on a conveyer that takes it through a slicer-wrapper in which bread is sliced and wrapped either in waxed paper or cellophane.
ASSIGNMENTS 1. Укажите номера предложений, в которых выделенные слова являются глаголом и переведите их. 1. Dough ingredients are subjected to thorough mixing under a careful control of temperature. 2. A baker should slice and wrap bread only after its cooling. 3. Cool atmospheric conditions may be beneficial for hot bread stacked on racks. 4. Dough pieces are usually of round form. 5. After moulding a baker places dough loaves into baking pans. 6. Due to chemical processes dough crust gains in thickness and colour. 7. The dough becomes mature when gluten attains a state of optimum gas retention capacity. 8. Instead of using a variety of moulds of different shape in bread production a special machine called a moulder is employed. 9. A baker forms dough by mixing its ingredients at proper temperature and for an exactly determined time period. 10. The bread slices were of different size. 11. The gain in thickness of the dough crust is explained by chemical processes occurring during baking. 12. The mixed dough in a trough is wheeled into the fermentation room. 13. A fermentation room is the place where dough undergoes great changes. 14. After intermediate proofing dough pieces are moulded into loaves. 15. Moulders shape dough pieces into the form of a loaf. 16. Dough troughs are usually fitted with wheels. 17. A special machine rounds scaled dough pieces, imparting them a thin, smooth and dense skin. 18. Dough matures due to the development of gluten. 19. When mixing dough ingredients a baker should carefully control their pro-portions. 20. Before slicing and wrapping any kind of bread a baker must cool it.
2. При помощи суффиксов «-ion, -ment, -ence, -ty, -ing» образуйте от данных глаголов соответствующие существительные и дайте их перевод. to accelerate, to expand, to render, to attain, to penetrate, to emerge, to retain, to evaporate, to mature, to assume
3. Составьте словосочетания, используя слова, стоящие над чертой, в роли определения. 1) basic, 2) accurate, 3) spongy, 4) mature, 5) final, 6) actual, 7) thick, 8) intermediate, 9) thorough, 10) available, 11) noticable, 12) constant, 13) dense, 14) original 1) mixing, 2) step, 3) dough, 4) skin, 5) crust, 6) proofing, 7) character, 8) size, 9) weighing, 10) processing, 11) temperature, 12) sugars, 13) baking, 14) increase
4. Назовите функции хлебопекарного оборудования.
5. Укажите последовательность операций в производстве хлеба, используя следующие слова. 1. moulding. 2. cooling 3. intermediate proofing 4. mixing 5. slicing 6. rounding 7. fermenting 8. wrapping 9. baking 10. final proofing 11. scaling
6. Ответьте на вопросы . 1. What steps does bread production consist of? 2. Why is dough fermentation essential during its processing? 3. What machines are employed in bread production and what functions do they perform? 4. How does dough develop during baking? 5. What does the final processing of baked bread include?
7. Кратко расскажите по-английски: о технологии производства хлеба /о сущности каждого этапа/, об оборудовании и его функциях, о процессе выпечки. Notes
In making edible1 foods from cereals or their products, various methods for grinding2 the grain, for making the dough and for baking the bread have been in use from the earliest times. In the primitive stages of the civilization of all peoples, their methods have been very crude and simple. The improvement in the methods used for preparing bread have accompanied the development of the nation. The literature of ancient peoples often includes such notions as grain, bread and bakers. It should be noted that both leavened and unleavened bread3 were used in the earliest times. Unleavened bread was prepared by simply mixing the ground, crushed4 and bolted5 flour with water and salt and baking before bonfire, in the ashes6 or on a pan in the oven. Rather early it was recognized that light bread of different texture and flavour was better than that which was baked as soon as mixed, without any fermentation. Therefore, people began to allow the dough to stand for some time and become sour by adding some sour7 dough or “leaven” to the fresh dough.
Письменно переведите текст С1 на русский язык.
TEXT C1 “STALING OF BREAD”
Bread is recognized as a perishable product because of its becoming stale. The staling process can be retarded somewhat by suitable ingredients, proper packaging and temperature control. Studies of the physical and chemical changes involved in staling have occupied the research of many scientists in the field of cereal technology and food chemistry for years. Their objective was to find a way to prevent staling or retard it. The staling of the crust develops slowly with the transfer of moisture out from the interior of the loaf, and with the absorption of water vapour from the interior of the loaf, and with the absorption of water vapour from the surrounding atmosphere, until it finally becomes tough and leathery. The staling of the crumb is attributed to physiochemical changes within the starch and dextrins present. When cold, bread should be stored in bread boxes or other containers which retard drying. The loaves may be wrapped in waxed paper or plastic film to aid in preserving quality. The prevention of bread staling or aging is a problem. Temperature seems to be a big factor in staling. Although some bread is preserved by freezing, cost of such storage will probably continue to limit the quantity of bread so stored. The use of milk as the liquid and the addition of small amounts of fat help to prevent staling.
UNIT 2. FLOUR PRODUCTION Grammar “Participle Constructions: Absolute Participle Construction”
TEXT A2 “MILLING” Active Vocabulary to refine (to clean, to purify); to yield, yield; inner (inside), outer (outside); to separate, separation; to state, statement; to prefer, preference; to discard; to suppose, supposition; to free, free, freedom; to compare, comparison; to suit, suitable/suited; flavour, colour; appearance; volume; soil; strong, strength; hard, soft; weak; tough, brittle
Notes
PRE-TEXT EXERCISES Active Vocabulary confectionery – кондитерское дело; кондитерские изделия; confection – конди-терские изделия; изготовлять кондитерские изделия; confectioner – кондитер; confectionary – кондитерская фабрика; кондитерские изделия; производство кондитерских изделий; sweets – сладости; candy (pl. =) конфета/ы hard candies – карамель; fordant – помадка; marshmallow – пастила; sweetening agents = sweeteners; flavouringmaterial = flavours; colouringmatter = colours – подсластители; ароматизаторы; красители; molasses – кормовая патока; ме-ласса; syrup ['sirəp]– патока, сироп; volatile – летучий; летучее вещество; citric / malic / tartaric acid – лимонная/ яблочная/ винная кислота; tosaturate – насыщать; to beat (beat, beaten) взбивать; to incorporate – насыщать, включать; to stir – размешивать, мешать; stirrer – мешалка; to mould – формовать, mould – форма, матрица; to facilitate – облегчать, содействовать, способствовать; batch – порция, партия; vacuum pan – вакуум – аппарат.
PRE - TEXT EXERCISES ASSIGNMENTS 1. Назовите слова, относящиеся к заголовкам.
2. Переведите предложения, обращая внимание на значение слова « process » . 1. This process is almost similar to that employed in chocolate production. 2. Dried beans are delivered to a confectionery factory for processing. 3. A wide range of processing equipment is used at food enterprises. 4. It is necessary to process cane sugar under favourable conditions. 5. The ingredients of confectionery products are subjected to processing by different machines. 6. This installation processes sugar beet.
3. Найдите в тексте синонимы выделенных слов. main ingredient is sugar; the range of confectionery products; the properties of finished products; to make easier the heating; after cooking is finished; creamed fondant becomes hard; the portion is then supplemented to the fondant; the mixture is placed in the moulds of the desired form
4. Укажите номера пропущенных слов в следующих предложениях. 1. Sugar, honey, molasses and some other products are used in confectionery as . 2. Depending on the type of confectionery products different … are required for their production. 3. Chocolate is widely utilized for various kinds of … 4. In large part the characteristics of candies are … by the manner of their treatment. 5. The character of the … products depends on the crystal structure of sugar. 6. Hard candies are essentially solid solutions of sugar containing … and … matter. 7. … are made by heating sugar and water until a supersaturated solution is produced. 8. After heating the marshmallow is run into the starch … to give the desired shape. 1. governed 2. mould 3. flavouring, colouring 4. fondants 5. sweeting agents 6. candies 7. finished / final 8. ingredients
5. Ответьте на вопросы: 1. What is the chief ingredient of confectionery products? 2. What sweeteners were used by earlier confectioners? 3. What do the characteristics of the finished product depend upon? 4. What are common ingredients of many candies? 5. What are the main types of candies? 6. What does the production of hard candies/fondants consist in? 7. Why are marshmallow products different from other kinds of candy? 8. Are you a sweet-tooth (сластена)? What sweets do you prefer?
6. Кратко расскажите по-английски: а) об основных ингредиентах кондитерских изделий; б) о технологии производства карамели (помадки), пастилы. УПРАЖНЕНИЯ ПО ГРАММАТИЧЕСКОЙ ТЕМЕ “ГЕРУНДИАЛЬНЫЕ ОБОРОТЫ” Грамматические признаки: 1. Герундий и предшествующее ему существительное или местоимение (являющиеся его определением) тесно связаны по смыслу и представляют со-бой сложный член предложения (оборот) - сложное подлежащее, дополне-ние, определение или обстоятельство. Такие герундиальные обороты равны по значению придаточным предложениям. 2. Определение герундия обычно выражено: а) притяжательным местоиме-нием, б) существительным в притяжательном падеже и в) существительным в общем падеже. 3. Перевод на русский язык: соответствующим придаточным предложением, в котором определение герундия соответствует его подлежащему, а герундий – сказуемому (т.е. переводится личной формой глагола). а) The student’s knowing English well helped him in learning French. То, что студент знал хорошо английский язык, помогло ему при изучении французского языка. b) We knew about his studying French at the University. Мы знали о том, что он изучает французский язык в университете. c) There was the necessity of the article being translated into Russian. Была необходимость, чтобы статью перевели на английский язык . d) After the article having been translated it was discussed by us. После того, как статью перевели, мы ее обсудили. 1. Переведите данные предложения на русский язык; выделите герундиальный оборот и определите его функцию. 1. Confectionery industry having a long history is known to everybody. 2. Scientists consider confectionery industry starting with the discovery of honey. 3. Candy-making methods having developed gradually is an established fact. 4. Candy manufacturers know of confections being divided into three categories. 5. Historians believe people having used honey with chopped fruit and nuts as first sweetmeat. 6. Ancient people having used honey with chopped fruit and nuts is a well-known fact. 7. Confectioners consider sugars being the chief ingredients of candy. 8. We know sugar having been brought to Europe in Middle Ages. 9. The necessity of sugar being incorporated into candy was realized by manufacturers long in the past. 10. After sugar having become popular in Europe confectionery production began increasingly developing. 11. Confectioners consider flavours imparting specific taste to confectionery goods. 12. Fruit flavours can be used only after cooking having been completed. 13. Conching process being very important in chocolate production is proved by the fact of its imparting a fine physical structure to chocolate. 2. Назовите нужную форму герундия и переведите предложения на русский язык. 1. Everybody knows of sugar (having used, having been used) as a medicine in ancient times. 2. We know of fruit and vegetables (being contained, containing) many vitamins. 3. Technologists believe the processes employed in the starch manufacture (varying, being varied) with the raw material. 4. The modern word “sugar”(having been derived, being derived) from the ancient “sarkara” is well known as well as large solids of cane juice (being called, having been called) “khanda”, from which the word “candy” was derived. 5. Any technologist understands the chocolate quality (affected, being affected) by humidity and temperature conditions of storage. 6. Chocolate (being used, using) only as a beverage in the 16th century is an interesting fact. 7. Steam power engine (having given, giving) rise to the development of confectionery machinery was proved by many facts.
3. Переведите данные сложно-подчиненные предложения на русский язык: сделайте их простыми, заменив придаточные предложения соответствующим герундиальным оборотом.
1. That confectionery industry has a long history is certain. 2. That all the processes in confectionery production are done by machines provides a great variety of goods. 3. We know that honey is used as the principal sweetening agent in the past. 4. After this confectionary is reconstructed its capacity and assortment will considerably increase. 5. People consider that cocoa, as a beverage, is an important addition to the diet. 6. The fact that chocolate was first brought to Europe in the 16th century is well known. 7. During the excursion to a confectionary we learned that about the fact that chocolate is moulded, cooled and wrapped entirely automatically. 8. That the art of making sugar was discovered in India was proved scientifically. 9. Technologists believe that one of the main processes in confectionery production is heating. 10. That different flavouring and colouring materials are widely used in confectionery is to take into consideration by confectioners.
4. Укажите номера герундиальных оборотов, соответствующих русскому переводу. 1. Scientists consider … (что здоровье человека зависит те только от питательной, но и разнообразной пищи). 2. Everybody knows of … (что жизнь без пищи невозможна). 3. (То, что кондитерское производство имеет длинную историю) is a well-known fact. 4. (То, что сахар является необходимым ингредиентом сладких кондитерских изделий) proves its significance. 5. Long ago people found (что какао бобы являются хорошим материалом для производства шоколада и какао порошка). 6. It was recognized (что значительное развитие кондитерского производства началось в 17 веке). 7. The fact (что открытие тростникового сахара сыграло большую роль в развитии кондитерского производства) is evident. 8. One must know (что срок хранения шоколада зависит от условий его производства и хранения). 9. The newspaper reports (что реконструкция этой кондитерской фабрики начнется в ближайшем будущем). 10. (После того, как кондитерская фабрика была реконструирована) its output considerably increased. 1. Confectionery industry having a long history 2. considerable development of confectionery production beginning in the 17th century. 3. the reconstruction of this confectionary starting in the nearest future. 4. of cane sugar discovery playing a great part in the development of confectionery production. 5. human health depending not only on nutritive but also varied food. 6. chocolate shelf life depending on the conditions of its manufacture and storage. 7. After the confectionary having been reconstructed 8. Sugar being an essential ingredient of confections 9. life being impossible without food. 10. cacao beans being good material for the manufacture of chocolate and cocoa powder.
5. Переведите следующие предложения на английский язык, используя герундий. 1. Из-за большого разнообразия кондитерских изделий много разных ингредиентов требуется для их производства. 2. Каждый знает, что сахар и шоколад являются основным сырьевым материалом в кондитерском производстве. 3. Употребление подслащивающих веществ, кроме сахара является характерным в производстве конфет. 4. Нельзя также не упомянуть об использовании ароматических и красящих веществ в кондитерских изделиях. 5. Не зная свойств различных сахаров, кондитер не сможет получить качественную продукцию. 6. То, что качество конфет сильно зависит от концентрации сахара, хорошо известно. 7. В производстве карамели, помадки и пастилы кондитеры используют различные технологии. 8. В настоящее время кондитеры уделяют большое внимание расширению ассортимента кондитерских изделий.
TEXT B3а “PROGRESS IN CONFECTIONERY PRODUCTION” Прочитайте текст и выделите абзацы, которые содержат основную информацию. Перечислите факторы, способствовавшие эффективному развитию кондитерского производства. Назовите все виды кондитерского оборудования на английском языке; выпишите их в тетрадь.
Confectionery industry has a long history. It goes back into ancient times. It starts with the discovery of honey. Ancient people learnt to mix honey with chopped fruit and nuts. It was a delicious sweetmeat. This was the first confectionery item in the world. When in the middle ages cane sugar was brought to Europe it was used for the production of sugar sweets. Chocolate was first brought to Europe by the Spaniards in the 16th century. At that time it was used as a beverage. Later on the manufacture of chocolate candies was started in France. The first chocolate candies consisted of ground cacao beans1 and sugar and were prepared by the mere mixing of these two ingredients. The 17th century was a period of considerable progress in confectionery. Many new types of confectionery goods appeared. But till the end of the 18th century most of the processes in confectionery production had been carried out manually (by hand) or water-driven machines. The invention of steam power engines by James Watt gave rise to the development of confectionery machinery as well. Nowadays all the processes in confectionery production are done by machines. At a chocolate producing plant cleaning and grading machines2 free raw beans of foreign bodies, such as clay, metal, stone, fibre, etc. Various roasters3 are usually installed at modern plants for roasting cacao beans. Removal of shell and germ is also carried out by machines. The cacao bean from which the shell and germ were removed is called a nib4. Nibs are fed into the hopper5 of a grinding mill6 which grinds them into a liquor7. The liquor is pumped to a pressing machine8 for extraction of cacao-butter. At this stage of production cocoa powder can be made. If chocolate is to be produced the liquor is passed to the melangeurs9 or mixing machines (mixers) and some sugar is added to the mass. The treatment of conching10 imparts very fine physical structure to chocolate and improves its taste. After conching the chocolate is moulded, cooled and wrapped. This procedure is almost entirely automatic at modern confectionery factories. 1 cacao [kə'kau] beans - какао-бобы cocoa [kə'kou] - какао (порошок, напиток) 2 cleaning and grading machine – очистительная и сортировочная машина 3 roaster – обжарочный аппарат 4 nib - ядро 5 hopper – загрузочная воронка, бункер 6 grinding mill – размольная машина, дробилка, мельница 7 liquor ['likə] - раствор 8 pressing machine – отжимное устройство, пресс 9 melangeur = mixer – меланжер, смеситель 10 conching ['kɔn∫iŋ] - конширование conching machine – конш-машина (шоколадно-отделочная)
TEXT B3b “THE PRODUCTION OF CHOCOLATE AND COCOA POWDER ” Прочитав текст, разделите его на логические части и озаглавьте их. Назовите все операции переработки сырья на кондитерской фабрике. Докажите, что качество шоколада зависит от условий его хранения. Используя текст, составьте схему технологии производства шоколада.
Chocolate and cocoa powder are made from cacao beans, the seeds of cacao tree. When cacao beans are ripe they are extracted from the pods1 and are fermented. The period of fermentation covers 7-12 days and is of great importance for the quality of cacao beans. After fermentation the beans are dried, bagged and shipped to the market. At a confectionery factory the beans are cleaned and graded. Then they are roasted and passed through grinding mills which change them to a thick liquid called liquor. The liquor is passed through a press which extracts 70-80 per cent of the cacao butter. The rest of butter remains in the cocoa. Then the mass is powdered and becomes cocoa. In order to make chocolate the liquor from grinding mill is put into melangeur, sugar and some cacao butter being added to it. If milk chocolate is to be made, milk is added. The mass is heated and rolled on either a stone or steel plate. The latter process is called “conching” and takes 3-72 hours. Finally the product is poured into moulds and cooled. Now the chocolate is ready for wrapping and shipping to the consumer. Care should be taken in the storage of chocolate as it will become affected by external conditions. The two most important factors are humidity and temperature. High degree of humidity causes moisture condensing on the product and sugar dissolving in the mixture. On later water evaporation sugar crystals will appear as a gray excrescence2 on the surface of the chocolate. This is called sugar bloom3. The presence of a stabilizer such as lecithin has an inhibiting effect on this phenomenon. If the storage room is too warm, the cacao butter in the mass will melt and expand. The less dense fat will rise to the surface of the chocolate and on later cooling will solidify there forming a grayish-white film. This is known as fat bloom. Proper working of chocolate, tempering4 and storage of the product will prevent it from undergoing this defect. 1 pods – стручки 2 excrescence – нарост 3 bloom – цветение 4 tempering – темперирование, кондиционирование МОСКОВСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ ПИЩЕВЫХ ПРОИЗВОДСТВ М.С.Иоаниди МЕТОДИЧЕСКИЕ УКАЗАНИЯ по развитию навыков и умений |
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