Choose the best alternative to complete each sentence.

1. Cured and pickled meats contain:

a) sugar, milk and oils; b) salt, sodium or potassium nitrate; c) flavourings.

2. Sausage products belong to the group of

a) pickled meats; b) frozen meats; c) cured, smoked and cooked meats.

3.... is used for the production of sausages and frankfurters.

a) Finely chopped meat; b) Tenderized whole meat pieces; c) Canned meat

4. To obtain the end product with proper juiciness... is incorporated.

a) ice; b) salt; c) a number of spices

5. To impart the characteristic smoked flavour to the product... are introduced.

a) bacteriostatic agents; b) hardwood smoke; c) flavourings

Complete the table.

- - - - - - cured

to pickle - - - - - -

to smoke - - - - - -

- - - - - - tenderized

- - - - - - frozen

- - - - - - preparation

to add - - - - - -

to penetrate - - - - - -

- - - - - - heating

 

Read the text and state the main idea.

TENDERIZED FRESH MEATS

Enzyme tenderization of fresh meats particularly of certain beef cuts has been a long practice. A proteolytic enzyme such as papaya is usually used. The meat products are dipped in enzyme solu­tion and then frozen. Another tenderizing process involves injecting an enzyme solution into the blood stream of the animal before slaughtering it.

Many frozen meats fall in the category of processed meat prod­ucts. The cooking and rapid freezing of certain meat" dishes is a well-established practice. Generally the precooked meat items hold up better in frozen storage if they are covered with gravy.

Canned meats are meats that are preserved by heat sterilization while enclosed in cans or glass jars. They may or may not be pre­cooked prior to being placed in the container. If finely divided ma­terials are to be processed and if it is desirable that they remain in this finely divided state, it is necessary that these items be precooked prior to being placed in the container. The containers are processed at 104.4 - 126.7°C for periods of time sufficient to inactivate most bacteria. This kind of treatment results in a commercially sterile product. The shelf-life of these items is very long. Certain canned meats are produced without inducing complete sterility. These include items such as canned hams, luncheon meat, etc. These items are generally reacted with curing ingredients and then processed to tem­peratures of approximately 71.1°C while in the can. Such items gene­rally require storage at refrigeration temperatures of 4.4 - 10°C and are very stable at these temperatures having shelf-life of approxi­mately 2-3 years or longer.

Translate the words and expressions.

enzyme tenderization, beef cuts, blood stream, processed meat products, rapid freezing, well-established practice, precooked meat items, frozen storage, heat sterilization, prior to being placed, finely divided state, curing ingredients

 

Choose the best alternative to complete each sentence.

1. For enzyme tenderization... is used.

a) proteolytic enzyme; b) freezing; c) sterilization

2. Enzyme solutions are used for....

a) meat precooking; b) meat tenderization; c) canning

3. Canned meats are preserved by....

a) heat sterilization; b) freezing; c) injection of enzyme solutions

4. The temperature of... is sufficient to inactivate most bacteria.

a) 72°C; b) 200°C; c) 125°C

5. Shelf-life of canned meat is....

a) very long; b) very short; c) of considerable time

 

MILK AND DAIRY PRODUCTS

Read and study the following words.

dairy - молочный

fluid milk - питьевое молоко

to subject - подвергать

to cool - охладить

safety - сохранность

raw milk - сырое молоко

whole milk - цельное молоко

skim milk - обезжиренное молоко

condensed milk - сгущеное молоко

evaporated milk - концентрированное молоко

dried milk - сухое молоко

powdered milk

cream - сливки

flavour - аромат

curd - творог

fermented dairy products - кисломолочные продукты

cultured milk products

freezing - замораживание

agitation - перемешивание

to incorporate - включать

cultured buttermilk - сквашенная пахта

to inoculate - вносить закваску

starter culture - закваска

acidity - кислотность

volatile acids - летучие кислоты

yoghurt - йогурт

approximately - приблизительно

intake - прием

clarification - очистка

clarifier - очиститель

19. Read the text and sum up what the text says about:

- butter

- ice cream

- fermented milk products.

Dairy products

Fluid milk for commercial distribution is usually pasteurized, that is subject to a temperature of 61.7°C for at least 30 min 71.7°C for 15 sec, and then cooled and bottled. The importance of safety and cleanliness is stressed in the dairy industry. Milk may also be condensed or evaporated, dried, powdered or separated into skim milk and cream.

Butter is churned from cream. Margarines are similar to butter but made of hydrogenated fats, usually vegetable in origin with added butter-type flavours and colouring.

Ice-cream is the frozen product made from a combination of milk products (cream, butter or milk-either whole or evaporated, condensed, skimmed, or dried) and two or more of the following ingredients: eggs, water and sugar with flavouring and colouring matter. In the manufacture of ice cream, freezing is accompanied by agitation of the ingredients to avoid crystallization and to incorporate air for proper texture.

Cheese is the product made from curd obtained from the whole, partly skimmed or skimmed milk of cows or other animals with or without added cream.

Many fermented products are produced from milk. These fermentations require the use of bacteria that ferment lactose or milk sugar.

Skim milk or low-fat milk is pasteurized at 180°F for 30 min, cooled to 72°F, and inoculated with an active starter culture. The mixture is incubated at 21°C and cooled when acidity is developed to approximately 0.8%. This viscous product is then agitated, packaged and cooled. The desired flavour is created by volatile acids.

Yoghurt is prepared using whole or low-fat milk with added non-fat milk solids. The milk is heated to approximately 180°F for 30 min, homogenized, cooled to 115°F, inoculated with an active culture and packaged. The product after inoculation is incubated until approximately 0.9% acidity has developed and then cooled.

 

Read the following.

7°C - seven degrees Centigrade above zero

- 12°C - twelve degrees Centigrade below zero

20 min - twenty minutes

15 sec - fifteen seconds

1.5 % - one point five percent

 

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