Архитектура Аудит Военная наука Иностранные языки Медицина Металлургия Метрология
Образование Политология Производство Психология Стандартизация Технологии


Переведите на русский язык данные словосочетания, учитывая многозначность слова “ rest ”.



rest 1. отдыхать, покоиться 2. отдых, покой
(the) rest 1. остаток; 2. остальное, остальные

to have a rest; to be in the state of rest; to rest under suitable conditions; to stop the rest; the rest of cereals; the rest portion of the grain; the rest varieties of wheat; the rest crops of cereals.

 

2. Переведите следующие словосочетания на русский язык.

to mill grain after drying; to refine cereals before milling; to free grain from bran; to separate the inner part of the grain; to cultivate hard/soft wheat; to produce strong/weak flour; to vary in appearance and characteristics; to prefer the flavour of rye bread; to compare the food value of cereals; to yield wheat with diverse characteristics; to state the importance of the mechanized process of milling; to suppose the increase of the yield of wheat; to result in discarding mineral, vitamin and rough content

 

3. Укажите номера русских эквивалентов.

1. whereby 2. readily 3. according to 4. largely 5. somewhat 6. by hand 7. commonly

1. согласно (чему-либо) 2. обычно 3. ручным способом 4. отчасти/до некоторой степени 5. легко 6. в значительной степени 7. посредством (чего)

 

Прочитайте и переведите текст.

 

MILLING

 

It is difficult to state when milling of cereals first began. It is supposed that man early discovered that he preferred the flavour of the inner portion of the grain and tried to find the way whereby he could separate this portion from the rest. The outer portion is known to be somewhat tough and the inside is brittle and more readily granulated, separation of these two being comparatively easy. When the work was done by hand it was laborious and slow.

With industrial revolution there came the development of machinery by which milling could be quickly and easily done. Now the greater portion of the grain used for human food is composed of the refined parts, freed from the bran and germ. This practice results in the discarding of the mineral, vitamin and rough content of the whole grain.

Of the grains now commonly milled wheat, rice, barley, rye, corn, oats and buckwheat are used over a widespread area. Millet (просо) and sorghums (сорго) have a limited use in sections more or less unsuited to the production of other more important grains.

Flour is usually produced from wheat or rye. Wheat is the most important and widely cultivated of the world’s main cereal crops and is grown in every climate.

It is natural that different varieties of wheat, grown under such diverse conditions of soil, climate and pedigree (родословная), should vary greatly in appearance and characteristics. In appearance, wheat may be red or white according to the colour of the bran or outer skin of the grain; in characteristics, it may be hard or soft, strong or weak. To the miller and baker the most important qualities are strength, colour, flavour and flour-yielding properties.

Strength is the capacity of flour to produce a well-risen loaf of a large volume; in general, red wheats are stronger than white, but white wheats produce flour of better colour.

 

ASSIGNMENTS

1. Назовите глаголы, от которых образованы данные существительные; дайте их перевод.

milling, supposition, statement, composition, cultivation, variety, refinery, preference, granulation, comparison, discarding, production

 

2. Укажите номера предложений, в которых выделенные слова являются глаголом.

1. It is supposed that next year the yield of cereals will greatly increase in this region. 2. Milling by machines results in discarding the mineral, vitamin and rough content of the whole grain. 3. The rise of dough volume to several times its original size is caused by the process of fermentation. 4. Only proper ingredients and adequate processing of dough yield bread of high quality. 5. There is practically no limit for wheat cultivation as it is grown in every climate. 6. Wheat may be red or white in appearance according to the colour of the bran of the grain. 7. Man early discovered that he preferred the flavour of the inside portion of the grain. 8. The mill built in this region is a modern completely automated enterprise. 9. Ancient people could free the grain from its bran and germ only by hand. 10. As the result of bacterial and yeast fermentation dough rises to several times its original size. 11. The baker flavours his bakes with various spices. 12. Climate conditions limit the cultivation of maize (corn). 13. Machines used in milling make the grain free from its bran and germ more quickly and easily than by hand. 14. The different addition of tea colours water to various extent. 15. For a long time people could mill cereals only by hand.

 

3. Укажите номера антонимичных пар.

1. inner 2. diverse 3. suited 4. hard 5. strong 6. tough 7. compose 8. separate 9. rise 10. refine

1. decompose 2. soft 3. connect 4. contaminate 5. outer 6. improper 7. similar 8. weak 9. rise 10. brittle

 

4. Найдите в тексте синонимы выделенных слов.

man began to find the way whereby he could separate inside portion of the grain; man early found out that he preferred the taste of the inside part of the grain; the kernel used for human diet is made up of the cleaned parts, freed from the embryo and outer skin; this practice results in throwing away the mineral, vitamin and rough content of the whole grain; sections more or less improper to the production of other more important cereals; wheats differ greatly in properties.

 

5. Назовите слова, относящиеся к заголовкам.

Characteristics of Wheat hard, comparative, suited, strong, tough, weak, red, brittle, soft, white, common, diverse, winter, outer, spring
Qualities of Flour volume, strength, structure, colour, shape, flavour, portion, yielding properties, fineness
Components of Cereals minerals, appearance, variety, vitamins, crop, rough content, proteins, fats, soil, gluten, carbohydrates

 

6. Заполните пропуски соответствующими формами причастия.

a b c
milled milling having been milled

1. … wheat was delivered to the elevator. 2. The cereals commonly … are wheat and rye. 3. Machines … grain are of different types.

a b c
refining having studied to refine refined

1. Cereals … by machines lose their food value. 2. … cereals by machines we make them less nutritive. 3. … cereals a miller was able to make them suitable for milling.

a b c
having separated separated separating

1. Machines … the inner portion of grain make milling process easier and quicker. 2. … the inside portion of the grain people began to use it for breadmaking. 3. The inner part of the grain … from the rest was preferred by the people due to its flavour.

a b c
producing produced  being produced

1. Flour … from wheat is most suitable for breadmaking. 2. … from this variety of wheat flour gained better yielding properties. 3. … flour from different varieties of wheat a miller and baker are interested in such qualities of flour as strenght, colour, flavour and yielding properties.

 

7. Ответьте на вопросы:

1. When did people first begin to mill cereals? 2. What is the main principle of milling? 3. What did the introduction of machinery result in? 4. What cereals are commonly milled now? 5. What is flour usually produced from? 6. What are the main factors affecting the appearance and characteristics of wheat? 7. What qualities of wheat are most important for a miller or baker?

8. Кратко расскажите по-английски:

а) в чем заключается процесс помола зерновых,

б) о разновидностях пшеницы,

в) что необходимо знать каждому мукомолу и хлебопеку.

 

УПРАЖНЕНИЯ ПО ГРАММАТИЧЕСКОЙ ТЕМЕ “ПРИЧАСТНЫЕ ОБОРОТЫ: НЕЗАВИСИМЫЙ ПРИЧАСТНЫЙ ОБОРОТ”

В английском языке существуют два типа причастных оборотов в функции обстоятельства:

1 тип выражает действие, совершаемое или испытываемое подлежащим; на русский язык этот оборот переводится двояко:

а) деепричастным оборотом, если причастие имеет активную форму

When/while completing the experiment we began to sum up the results. (Заканчивая эксперимент, мы начали обобщать результаты).

Having completed the experiment we summed up the results. (Закончив

эксперимент, мы обобщили результаты).

Примечание: союзы « when / while / if » при переводе опускаются.

б) придаточным обстоятельственным предложением, если причастие имеет пассивную форму

When cooled bread is ready for slicing and wrapping. (Когда хлеб

охлажден, он готов к нарезке и упаковке).

Having been completed the experiment was discussed by us. (Когда

эксперимент был закончен, он был нами обсужден).

Примечание: союзы при переводе не опускаются и даже вводятся.

2 тип - независимый причастный оборот – имеет свое подлежащее и выделяется запятой; на русский язык переводится (независимо от формы причастия)

а) самостоятельным предложением,

б) придаточным предложением причины, времени или условия.

Примечание: оборот, стоящий в конце предложения (после запятой), обычно переводится самостоятельным предложением, вводимым союзом «причем».

The experiments having been completed, we summed up the results. (Когда эксперименты были закончены, мы обобщили результаты. Так как эксперименты были закончены, мы обобщили результаты. Эксперименты были закончены и мы обобщили результаты).

 

1. Выделите независимый причастный оборот и переведите данные предложения на русский язык.

1. High protein content of cereals having been discovered, cereals were widely included into human diet. 2. Grain having been cleaned, the process of drying began. 3. Grain being dried inadequately, its storage may bring great losses. 4. The temperature and humidity level being controlled carefully, the stored grain does not spoil for a long period of time. 5. The grain having been stored for too many years, different changes of its characteristics took place. 6. Wheat grain (kernel) being separated from its bran and germ, its refined portion is ready for milling. 7. The separation of the inside portion of the grain being done by hand, the work was laborious and slow. 8. Hard wheat being higher in protein, its flour is better suited for breadmaking. 9. Wheat growing almost under any climate and soil conditions, the yield of this crop is usually great. 10. The nutritive value of cereals being very high, cereals are widely consumed all over the world. 11. The use of flour being based on its characteristics, a technologist should know well the properties of the raw material. 12. Barley lacking gluten, it is necessary to combine its flour with wheat flour in proportion of one to five in breadmaking.

 

2. Сравните данные пары предложений и переведите их на русский язык.

1. Having been dried wheat was transported to the elevator. Wheat having been dried, it became necessary to transport it to the elevator. 2. If stored properly grain can be kept at an elevator for years. Grain being properly stored, no spoilage of its quality is observed. 3. Being grown under diverse conditions cereals greatly differ in appearance and characteristics. Cereals being grown under diverse conditions, their appearance and characteristics vary greatly. 4. When introduced into milling machines made this process quicker and easier. Machines being introduced into milling, this process became quicker and easier. 5. Having been enriched with vitamins the flour was used for the production of special bread. The flour having been enriched with vitamins, the baked bread became more nutritive.

 

3. Пользуясь моделью, переведите данные предложения на русский язык (см. примечание на стр. 24).

Wheat is one of the oldest cereals, its cultivation in prehistoric times being proved by many facts . - Пшеница является одной из древнейших зерновых культур, причем ее разведение в доисторические времена подтверждается многими фактами.

1. An elevator consists of bins, their number ranging from four to several dozens. 2. Most of elevators and other types of storages are constructed from steel and timber, the building material mostly depending on their design. 3. Bins are built from different materials, steel being used for large ones. 4. Improper storage of cereals causes some changes in their chemical composition, the spoilage of protein being one of the most important. 5. Cereals are cultivated all over the world, wheat being most widely grown.

 

4. Укажите номера предложений, содержащих независимый причастный оборот и переведите их.

1. Having been brought to Europe cereals got great popularity. 2. Cereals being used as one of the main foods (staples), their cultivation is very significant. 3. Raising the quantity of cereal products one should not forget about improving their quality. 4. When kept at big elevators grain is commonly stored in bulk. 5. Rye being less exact (capricious) to soil or climate conditions, people widely cultivate this cereal crop. 6. While storing grain at elevators one should control temperature and humidity levels. 7. When introducing machinery people can mechanize different operations in milling and breadmaking. 8. Maize being utilized not only as a food but also as the raw material for industrial products, its cultivation is of great importance. 9. When refined by machines cereals are deficient in minerals and vitamins in comparison with those refined by hand. 10. Bread dough is composed of many ingredients, flour being the principal constituent because of the presence of gluten in it.

 

5. Переведите на английский язык данные предложения, используя причастные обороты.

1. Прослеживая развитие выращивания пшеницы, мы видим, что это одна из старейших злаковых культур. 2. Изучив состав злаковых, селекционеры обнаружили их большую питательную ценность. 3. Внедряя машины, люди могут механизировать различные операции размольного процесса. 4. Внедряя машины, люди сумели сделать процесс помола быстрее и легче. 5. Так как пшеница выращивается в различных условиях почвы, климата и родословной, она сильно различается по внешнему виду и характеристикам. 6. Так как питательная ценность злаковых является очень высокой, злаковые широко культивируются во всем мире. 7. Многие зерновые используются в производстве хлеба, причем пшеница является наиболее подходящей.

 

TEXT B2FLOUR PRODUCING OPERATIONS

Прочитайте текст и разделите его на логические части.

Найдите абзац, в котором отмечается, что для производства хлеба используют сильную муку.

Перечислите по-английски:

а) этапы деятельности мукомола

     б) оборудование, используемое в мукомольном процессе.

 

Bread is made principally from wheat, and there are numerous botanical species1 and varieties of wheat. There are spring and winter wheats which define the season following planting2.

There are the terms “soft” wheat and “hard” wheat. Soft wheat is low in protein, yields a “weak” flour, and is better suited to the manufacture of cakes and cookies. Hard wheat is higher in protein, yields “strong” flour, and is used in bread making. We say strong flour because the higher protein content yields a strong elastic dough, so necessary to hold carbon dioxide produced by yeast and other leavening gases.

Wheat to produce bread must first be ground into flour, and this milling process is based on the structure of the wheat kernel. In making flour we are interested in removing the outer layer of the wheat kernel known as the bran and the lower portion or germ which is high in fat, and then recovering (извлечением) the starchy, proteinaceous central portion, the endosperm. The composition of wheat will vary greatly, for example, the protein content may range anywhere from 7 to 18 % and so the composition of flour made from wheat will vary greatly.

The miller carries our the following steps: 1) receives and stores the wheat; 2) cleans the wheat of soil and weed seeds; 3) tempers or conditions3 the wheat (adjusts moisture for best milling); 4) mills wheat into flour and its by-products; 5) blends batches of flour for desired properties; 6) stores the finished product.

The actual milling is done with a roller mill4 equipped with several sets5 of rollers. The first rollers are called break rollers6 since they break open the kernel. These are followed by sifters7 which remove endosperm from bran and germ. Subsequent rollers are set closer together and are called reduction rolls8 since they grind still finer. These two are followed by sifters to separate the ground endosperm or flour.

The breadmaking properties of flour and dough will depend on such characteristics as flour moisture, protein, ash, fibre, and fat contents; particle size; and protein quality.

1 species (pl.) – вид (в ботанике)

2 planting - посев

3 to temper = to condition – кондиционировать (поддерживать определенную влажность)

4 roller – валок; roller mill – вальцевая мельница

5 set – комплект; to set – устанавливать

6 break roller – дранной валок

7 sifter – просеивающая машина

8 reduction rolls – размольные вальцевые станки

 

Письменно переведите текст С2 на русский язык.

TEXT C2GRAIN STORAGE

 

A few generations ago wheat was universally stored in bags, but this system involved much labour. The introduction of belt conveyers and elevators made practicable the building of granaries or silos for storing grain in bulk1 and bulk storage2 is today the accepted practics.

Types of silos. A silo consists of a nest of deep bins arranged in rows, the number of bins ranging from four or five in the smallest silos up to several dozens in the largest. The bins are sometimes square or hexagonal, but large bins are usually circular. The bin bottoms are hoppered3 and fitted with outlet valves.

The concentration of the weight of a large quantity of grain together with the weight of the silo structure on a relatively small area gives rise to abnormally high ground pressure; thus silos need solid well-designed foundations. The building itself must also be very strong, as the wheat imposes high bursting stresses on the bin walls. Silos can be built of reinforced concrete, reinforced brick, steel plate or timber, but, except for small and simple silos, reinforced concrete has outstanding advantages and is almost invariably used.

Timber is often appropriate for small bins and therefore it is seldom used. Steel is often cheap and convenient only for a small number of large bins. Steel transmits changes of temperature too easily and may injure the grain by internal sweating of the bins.

1 in bulk – насыпью, навалом

2 bulk storage – бестарное хранение

3 hoppered – конусообразный

 

UNIT 3.     CONFECTIONERY PRODUCTION

Grammar “Gerund Constructions”

 

TEXT A3SUGAR IN CONFECTIONERY PRODUCTION

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


Поделиться:



Последнее изменение этой страницы: 2019-04-20; Просмотров: 274; Нарушение авторского права страницы


lektsia.com 2007 - 2024 год. Все материалы представленные на сайте исключительно с целью ознакомления читателями и не преследуют коммерческих целей или нарушение авторских прав! (0.069 с.)
Главная | Случайная страница | Обратная связь