Read the text and write a logical plan to it.

BREADMAKING INGREDIENTS

The basic ingredients used in breadmaking are flour, water or milk, salt, yeast and sugar. Sometimes fat and vitamins are added. Flour is the principal constituent. Hard wheat flours, as a rule, are used in breadmaking because it is astrong flour. Strong flour yields a dough containing sufficient gluten to permit the good expansion of the dough caused by the formation of carbon dioxide. In a good breadmaking flour the gluten should be sufficiently elastic to expand two or three times and still hold the gas within the cells.

The yeast may be granular or compressed. Yeast is a monocellular organism which grows by the process of budding. It requires for its growth sugar, nitrogenous and mineral substances. The yeast changes sugar to carbon dioxide and alcohol. The amount of yeast used varies greatly depending upon the time allowed for fermentation. A larger proportion of yeast shortens the fermentation period.

The liquid may be milk or water. Bread made with milk has greater food value and becomes stale less rapidly. Sugar is added to the dough as a source of food for the yeast. Besides, it develops flavour in the bread. Fat, if used, should be in small quantities not to interfere with the formation or gluten. Fat adds flavour to the bread, makes it more tender and retards staling. Salt improves the flavour of the bread, but too much salt retards the development of the yeast and a long fermentation period is required.

CONFECTIONS

Define the part of speech.

confections - confectionery; product - produce - production; vary -various - variety; sweet - sweeten - sweetener; crystal - crystalline; special - specially; add – addition

Translate the following expressions.

confectionery industry, candy making; refined crystalline sugar; cooking time; cooling time; chopped fruits; chopped nuts; fruit-flavoured candies; nutritive value; cocoa beans; sugar content; caloric content; candy bar; water-driven machine

Choose synonyms in the list.

1. chief; 2. sweets; 3. beverage; 4. main; 5. drink; 6. type; 7. candies; 8 kind

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

- history of confectionary

- types of confections.

CONFECTIONS

Confectionery industry has a long history. It starts with the discovery of honey. Chopped fruits and nuts mixed with honey 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. There are more than 2000 varieties of confections but the fundamental processes of candy making have much in common because in the majority the chief ingredient is sugar.

Next to sugar chocolate is a very common ingredient of many candies. Chocolate was first brought to Europe by 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 17th century was a period of considerable progress in confectionery. Many new types of confectionery items appeared. But till the end of the 18th century most of the processes in confectionery production had been carried out manually (by hand) or.by water-driven machines. The invention of steam power engine by James Watt gave rise to the development of confectionery machinery as well. Nowadays all the processes in confectionery production are done by machines.

Confections are divided into several large groups: hard candies, chewy confections, aerated confections and chocolate candies. Common sweeteners used in confections are refined crystalline cane or beet sugar, liquid sugar, corn syrup, starch, honey and some others. Various types of candies may be prepared by varying the kind of sweetener and amount of liquid, the cooking and cooling time, and the addition of chocolate, milk products, fruits, nuts, etc.

Find the English equivalents in the text.

кондитерская промышленность; измельченные фрукты и орехи, смешанные с медом; основные процессы производства конфет; имеют много общего; основной компонент; после сахара; широко распространенный компонент

Match each word on the left with the word on the right.

1.confectionery 1. sugar 2. beet 2. candies 3. cane 3. confections

4. hard 4. time 5. sugar 5. products 6. corn 6. item 7. chewy 7. industry

8. aerated 8. syrup 9. cooking 9. making 10.cooling 10. fruits 11. chocolate 11. nuts 12. milk

13.candy

14. liquid

15. chopped

Complete each sentence using a suitable word from below.

1. The first confectionery item in the world was chopped fruits and nuts mixed with.

2. In the middle ages cane sugar began to be used for the production of....

3. Next to sugar... is a very common ingredient of many candies.

4. In the 16th century chocolate was used as a....

5. Refined crystalline cane or beet sugar, liquid sugar, corn syrup, starch, honey are common... used in confections.

6. Confections are divided into several large groups: ..., ...., ..., and....

7. Various types of candies may be prepared by varying the kind of sweetener and amount of liquid, the... time, and the addition of…

1. chocolate; 2. sweeteners; 3. honey; 4. beverage; 5. candies, 6. cooking and cooling; 7. hard candies, chewy confections, aerated confections, and chocolate candies; 8. chocolate, milk products, fruits, nuts, etc.

Translate into English.

1. С чего начинается история кондитерской промышленности? 2. Какое кондитерское изделие является первым в мире? 3. Когда началось производство сахарных конфет в Европе? 4. Почему основные процессы производства конфет имеют много общего? 5. Кто и когда привез шоколад в Европу? 6. Каковы основные подслащивающие вещества, используемые для производства конфет? 7. Какие типы конфет перечислены в тексте? 8. Каким путем можно изменить тип конфет?

Read the text and make up a summary of the text.

FROM THE HISTORY OF CHOCOLATE

The cocoa bean and the secret of a drink made from it originally came to Europe from Mexico. It had been brought by Hernan Cortes, a Spanish soldier, the conqueror of that country, in the first half of the 16th century. The beans were used as articles of trade as well as the foundation of a beverage, which was much in favour with the native Aztecs. It was made from crushed cocoa beans and water. The Aztecs drank it cold, flavoured with spices and seasoned with pepper. The Spaniards prepared their drink in a similar way, but mixed it with sugar instead of pepper. They kept the secret of this drink for about 100 years.

Then, in the 17th century, knowledge of it spread to France and from there to other countries. It was probably introduced into England in about 1650. It became a popular drink among the rich and the chocolate houses developed into fashionable clubs all over London. At that time chocolate was most unpalatable by comparison with the modern product. No sugar was used in its preparation, and drink frequently included maize and spices. Sugar was introduced into chocolate in the later part of the 18th century. It was only in the 19th century that chocolate was sold specially for eating.

It is a valuable concentrated food, containing body-building and energy substances and is widely used in the ration of land, sea and air forces. The cocoa tree is grown in the tropics. The chief producing areas are West Africa, the West Indies and South America. More than half of the world's cocoa comes from West Africa. The trees are very delicate. When young they need protection from direct sun and wind. Cocoa trees do not bear their full cropuntil they are about 12- 15 years old.

Prospects

Choose the best alternative to complete each sentence.

1. The secret of a chocolate drink was brought to Europe from

a)India, b) Spain, c) Mexico.

2. The Spaniards prepared their drink in a similar way as Aztecs, but mixed it with

a) pepper, b) sugar, c) honey.

3. The secret of a drink made from cocoa beans was kept for about

a) 10 years, b) 100 years, c) 50 years.

4. In England the drink was probably introduced

a) in the 19th century, b) in about 1650, c) in the later part of the 18th century.

5. It was only in the 19th century that chocolate was sold specially

a) as a drink, b) as a spice, c) for eating.

6. More than half of the world cocoa comes from

a) West Africa, b) South America, c) The West Indies.

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