Контрольная работа для студентов специальностей 260201, 260202, 260203

c) needs

1.2 Flour … from the endosperm, the central part of the wheat kernel.

a) has made

b) is made

c) make

1.3 A good pastry flow …short one whose dough will stretch relatively little but breaks instead.

a) will be

b) has been

c) was

1.4 Production of bread and fodder grain…the key problem in the development of agriculture last year.

c) must

2.5 Designers of feed mills today…to consider not only economics but ecological aspects as well.

a) need

b) allows

c) have to

3.Выберите и переведите на русский язык предложения. содержащие неличные формы глагола Participle I (причастие настоящего времени), Participle II (причастие прошедшего времени)

3.1 The yeast used in bread making may be granular or compressed.

3.2 Barley is lacking gluten. to which wheat owes its bread making quality.

3.3 The final process of baking includes its cooling, slicing, and wrapping.

3.4 Corn is processed by the wet milling process to make oil, starch and syrup for food purposes.

3.5 Leavened breads are lighter than flat breads because they contain a rising.

4.Прочитайте и устно переведите текст.

Cereal Grains

The cereal grains are the edible seeds products by certain plants of the grass family. They provide 20 to 80 per cent of the food energy in different countries of the world.

Cereal grains have many natural advantages as foods. They are nutritious. The grains are not bulky. They can be stored for long periods, are transformed cheaply long distances. They are readily processed to give highly refined raw foods.

Four general groups of foods are prepared from the cereal grains and these must be kept in mind by the grower and pro­cessor when quality is considered.

Baked products made from flour or meal include pan breads, loaf breads, pastries, pancakes and flat breads.

Milled grain products, made by removing the bran and usually the germ, include white rice, farina, wheat flour, cornmeal, hominy, corn grits, pearled barley, semolina for making macaroni products, prepared breakfast cereals, and soup, gravy and other thickenings.

Whole-grain products include rolled oats, brown rice, pop­corn, shredded and puffed grain, breakfast foods, and home-ground meals made from wheat, corn, sorghum, and millet.

Beverages are made from fermented grain products (distilled and undistilled) and from boiled roasted grains.

Preference for a cereal depends on the form and flavour of the food made from it, its amount of nourishment and con­tribution to health, cost, its general availability, and the food habits of a people.

All cereal grains have high energy value, mainly from the starch fraction but also from the protein and fat. The mineral and vitamin composition varies considerably among the cеreals and among varieties within species. It reflects the places where they are grown, the conditions of storage, and the portion of the kernel that is utilized.

5. Выберите правильный ответ по содержанию текста.

Тест по тексту.

5.1 What are the natural advantages of cereals as foods?

a) nutritious

b) seeds

c) plants

5.2 How many groups of foods are prepared from the cereal grains?