Контрольная работа 2, вариант 2

1. Прочитайте и письменно переведите текст.

Packaging
Because it is possible to preserve foodstuffs by altering their immediate environment, packaging has become an important element in food preservation. Satisfactory packaging requires consideration of protection, economy, convenience, and appearance. Factors affecting the choice of packaging materials include characteristics of the product, storage con-ditions, and properties of economically available materials.
Packaging material specifications for tensile strength, tearing re-sistance, heat-sealing ability, and other factors are determined by the properties of the food product that is to be contained and by the planned storage time and conditions.
Packaging is affected by the tendency of food to gain or lose moisture, its free oil fat content, its particle size, its tendency to sift, and its susceptibility to spoilage by light, oxygen, and organisms.
Internal and external failures of both rigid and flexible containers frequently reduce quality or storage life of products. Packages with high resistance to moisture, corrosion, leakage, and package fatigue are need-ed to withstand high temperatures or humidities, or the corrosive action of certain products high in salt, fats, natural acids, or sulfur compounds.
Damage to containers by moisture, drying, heat, and other unfa-vourable conditions is cumulative. Selection of suitable containers can be as important as formulation of foods for long-term storage.

2. Согласитесь или не согласитесь с утверждениями. При-ведите ваши аргументы (почему соглашаетесь или не соглаша-етесь). Начните с выражения: I agree to this statement …/ I don’t agree to this statement.
1. It is possible to preserve foodstuffs by altering their immediate environment.
2. Packaging has become an important element in food preservation.
3. Satisfactory packaging does not require consideration of conven-ience and appearance.
4. Factors affecting the choice of packaging materials do not in-clude characteristics of the product and properties of economically available materials.
5. Packaging is not affected by the tendency of food to gain or lose moisture.
6. Damage to containers by moisture, drying, heat, and other unfa-vourable conditions is commulative.
7. Selection of suitable containers can be as important as formula-tion of foods for long-term storage.

3. Перепишите следующие предложения. Подчеркните в каждом глагол-сказуемое и определите его видовременную форму и залог. Переведите предложения на русский язык.
1. This property is very important for product of good quality.
2. Our government is paying much attention to the development of the industrial sector of our economy.
3. Intermediate products have led to the bulk of marinades.
4. I have already read the book which you are reading now.
5. The students will have discussed the problem before the teacher comes.
6. Production of canned products has become popular again.
7. Such storage will preserve fruits from spoilage.

4. Перепишите предложения и переведите их на русский язык. Подчеркните модальные глаголы и их эквиваленты.
1. Having a computer, you won’t have to waste so much time.
2. I shall be able to take all raw materials today.
3. They had to complete their work on Monday.
4. One may not store the product at the temperature below 0 °C.
5. The product is to be smoked in time.

5. Переведите предложения на английский язык.
1. Вам не нужно ехать туда в феврале. Вы можете поехать туда позже.
2. Можно мне заказать партию вашей продукции сегодня? – Да, конечно.
3. Сможете ли вы вовремя выполнить наш заказ? – Мы должны будем его выполнить.
4. Можно мне заказать такси заранее? – Вы должны это сделать.
5. Я смогу помочь вам, когда освобожусь.

6. Переведите на русский язык следующие причастия:
Telling, told; asking, asked; signing, signed; promising, promised; manufacturing, manufactured; forgetting, forgotten; showing, showed; bringing, brought; preserving, preserved; protecting, protected; deter-mining, determined; damaging, damaged.

7. Перепишите предложения, подчеркните Participle I и Participle II. Установите функции каждого: определение, обстоятельство или часть глагольного сказуемого. Переведите пред-ложения.
1. The manager has already signed this contract.
2. Smoked salmon is cooled and then sent to be sliced.
3. The inspectors will be studying the salting conditions at the fac-tory tomorrow.
4. Not knowing what to do, she applied to us for help.
5. When crossing the road, look first to the left, not to the right.

8. Текст для чтения и понимания со словарем.

Sugars, preserves, and syrups

In adults in the United States, the average intake of added sugars is 60 grams per day in males, or one pound per week. The sugars, mostly sucrose and high-fructose, corn syrup, are added both in processing and at the table. Together sucrose and fructose provide 12 percent of the av-erage total calories in adults and a little more in children. There are also naturally occurring sugars in foods (fructose, glucose, sucrose in fruits and some vegetables, and lactose in milk). The intake of these in the United States is about 8 percent of total caloric intake in adults and much more in young children (due to the lactose). Sugar, however, con-tains no protein, no minerals, and no vitamins and thus has been called a source of “empty calories”.
Sugar is an excellent preservative because it absorbs water and pre-vents the growth of microorganisms. Jams contain from 30 to 60 percent sugar, and honey and natural syrups (e.g., maple) are composed of more than 75 percent sugar.)

а) переведите на русский язык слова:

sugar, preserves, syrup, the average intake, sucrose, fructose, glucose, lactose, protein, empty calories, preservative, to absorb, to prevent, honey;
б) письменно ответьте на вопросы по тексту.

1. What is the average intake of added sugars per day in the United States?
2. How are sugars added?
3. Are there naturally occurring sugars in foods?
4. What are naturally occurring sugars in foods?
5. Why sugar is an excellent preservative?