1. _____ has been extracted from "The History of Ice Cream", written by the I nternational A ssociation of I ce C ream M anufacturers (IAICM), Washington DC, 1978. As you will note below, however, much of the early history of ice cream remains unproven folklore.
2. _____ hundreds of years ago, Charles I of England hosted a sumptuous state banquet for many of his friends and family. The meal, consisting of many delicacies of the day, had been simply superb but the "coup de grace" was yet to come. After much preparation, the King's French chef had concocted an apparently new dish. It was cold and resembled fresh- fallen snow but was much creamier and sweeter than any other after – dinner dessert. The guests were delighted, as was Charles, who summoned the cook and asked him not to divulge the recipe for his frozen cream. The King wanted the delicacy to be served only at the Royal table and offered she cook 500 pounds a year to keep it that way. Sometime later, however, poor Charles fell into disfavor with his people and was beheaded in 1649. But by that time, the secret of the frozen cream remained a secret no more. The cook, named DeMirco, had not
kept his promise.
3. _____ is just one of many of the fascinating tales which surround the evolution of our country's most popular dessert, ice cream. It is likely that ice cream was not invented, but rather came to be over years of similar efforts. Indeed, the Roman Emperor Nero Claudius Caesar is said to have sent slaves to the mountains to bring snow and ice to cool and freeze the fruit drinks he was so fond of. Centuries later, the Italian Marco Polo returned from his famous journey to the Far East with a recipe for making water ices resembling modern day sherbets.
4. _____ of myths about the history of ice cream. According to popular accounts, Marco Polo (1254 – 1324) saw ice creams being made during his trip to China, and on his return, introduced them to Italy. The myth continues with the Italian chefs of the young Catherine de'Medici taking this magical dish to France when she went there in 1533 to marry the Duke d'Orleans, with Charles I rewarding his own ice-cream maker with a lifetime pension on condition that he did not divulge his secret recipe to anyone, thereby keeping ice cream as a royal prerogative.
5. _____, there is no historical evidence to support any of these stories. They would appear to be purely the creation of imaginative nineteenth-century ice-cream makers and vendors. Indeed, we have found no mention of any of these stories before the nineteenth century. They go on to refute the claims about Marco Polo, Catherine de'Medici, and Charles I (in particular, while the IAICM reference credits DeMirco as the Charles I chef, apparently while other various sources credit 10 different men, there are no records of such a pension being paid to any of Charles I's cooks).
E x e r c i s e T w o. Mark whether the statements below are true or false:
1. A caterer named Phillip Lenzi announced in a New York newspaper that he would be offering for sale ice cream in 1773.
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2. The first improvement in the manufacture of ice cream (from the handmade way in a large bowl) was given to us by a New Jersey woman, Nancy Johnson.
3. She invented the handmade freezer.
4. Because Nancy Johnson had the foresight to have her invention patented, her name appears on the patent records.
5. A similar type of freezer was, however, patented on May 30, 1840.
6. Commercial production was begun in South America in Baltimore, Maryland, 1851.
7. Mr. Jacob Fussell is now known as the father of the American ice cream industry.
8. Dolly Madison, the wife of President James Madison, heard about the new dessert, made ice cream a feature of dinners at the White House.
9. Aunt Sallie Shadd achieved legendary status among Wilmington's free black population as the inventor of ice cream.
10. About 1926 the first commercially-successful continuous process freezer was invented.
11. The continuous freezer was developed by Clarence Vogt.
12. The first Canadian to start selling ice cream was Thomas Webb of Toronto, a confectioner, around 1855.
Back to the IAICM history....
In 1774, a caterer named Phillip Lenzi announced in a New York newspaper that he had just arrived from London and would be offering for sale various confections, including ice cream. Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.
The first improvement in the manufacture of ice cream (from the handmade way in a large bowl) was given to us by a New Jersey woman, Nancy Johnson, who in 1846 invented the hand-cranked freezer. This device is still familiar to many. By turning the freezer handle, they agitated a container of ice cream mix in a bed of salt and ice until the mix was frozen. Because Nancy Johnson lacked the foresight to have her invention patented, her name does not appear on the patent records. A similar type of freezer was, however, patented on May 30, 1848, by a Mr. Young who at least had the courtesy to call it the "Johnson Patent Ice Cream Freezer".
Commercial production was begun in North America in Baltimore, Maryland, 1851, by Mr. Jacob Fussell, now known as the father of the American ice cream industry.
An unsubstantiated story regarding Dolley's discovery of ice cream goes like this: "Betty Jackson, a black woman from Chadds Ford, Pennsylvania, established a tea room on French Street in Wilmington, Delaware, where she sold cakes, fruit, and desserts to wealthy people for their parties. Her son, Jeremiah Shadd, was a butcher, well-known for his ability to cure meat. His wife, known as Aunt Sallie Shadd, achieved legendary status among Wilmington's free black population as the inventor of ice cream. The story was that the butcher Jeremiah purchased Sallie's freedom. Like other members of her family, she went into the catering business and created a new dessert sensation made from frozen cream, sugar, and fruit. Dolly Madison, the wife of President James Madison, heard about the new dessert, came to Wilmington to try it, and afterward made ice cream a feature of dinners at the White House."
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About 1926 the first commercially-successful continuous process freezer was perfected. The continuous freezer, developed by Clarence Vogt, and later ones produced by other manufacturers, has allowed the ice cream industry to become a mass producer of its
product.
The first Canadian to start selling ice cream was Thomas Webb of Toronto, a confectioner, around 1850. William Neilson produced his first commercial batch of ice cream on Gladstone Ave. in Toronto in 1893, and his company produced ice cream at that
location for close to 100 years.
E x e r c i s e T h r e e. Read the article below and write one word to fill the gap.
Ice cream Manufacture
The basic steps in the manufacturing of ice cream are generally as follows:
1. blending of the mix ingredients;
2. pasteurization;
3. homogenization;
4. aging the mix;
5. freezing;
6. packaging;
7. hardening.
Blending
First the ingredients 1. _____ selected based on the desired formulation and the calculation of the recipe from the formulation and the ingredients chosen, then the ingredients are weighed and blended together 2. _____ produce what is known 3. _____ the "ice
cream mix". Blending requires rapid agitation to incorporate powders, and often high speed blenders 4. _____ used.
Pasteurization
The mix 5. _____ then pasteurized. Pasteurization is the biological control point 6. _____ the system, designed for the destruction of pathogenic bacteria. 7. _____ addition to this very important function, pasteurization also reduces the number 8. _____ spoilage organisms such as psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers).
E x e r c i s e Fo u r. Read the article below and choose the best word to fill each gap.
Pasteurization
Both batch pasteurizers and continuous (HTST) methods are (used / invented / made). Batch pasteurizers (make / lead / produce) to more whey protein denaturation which some people feel gives a better body to the ice cream. In a batch pasteurizationsystem, blending of the proper ingredient amounts (has / be / is) done in large jacketed vats equipped with some means of heating,usually steam or hot water. The product is then heated in the vat to at least 69 °C (155 F) and held (for / in / during) 30 minutes tosatisfy legal requirements for pasteurization, necessary for the destruction of pathogenic bacteria. Various time temperature
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combinations can be used. The heat treatment must be severe (quite / too / enough) to ensure destruction of pathogens and to reduce the bacterial count (up / to / for) a maximum of 100.000 per gram. Following pasteurization, the mix is homogenized (through / by /
in) means of high pressures and then is passed across some type of heat exchanger (plate or double or triple tube) for the purpose of cooling the mix to refrigerated temperatures (4 °C). Batch tanks are usually (made / worked / operated) in tandem so that one is holding while the other is (been / has / being) prepared. Automatic timers and valves ensure the proper holding time has been (required / met / seen) .
Continuous pasteurization is usually (discovered / performed / found) in a h igh t emperature s hort t ime (HTST) heat exchanger following blending of ingredients in a large, insulated feed tank. Some preheating, to 30 to 40 °C, is necessary for solubilization of the
components. The HTST system is equipped (in / for / with) a heating section, a cooling section, and a regeneration section. Cooling sections of ice cream mix HTST presses are (usually / seldom / often) larger than milk HTST presses. Due to the preheating of the
mix, regeneration is lost and mix entering the cooling section is still (enough / too / quite) warm.
E x e r c i s e Fi v e. Choose the best phrase from the given below to fill each of the gaps:
reducing the size of; at the pasteurizing temperature; a thinner;
more rapidly whipped mix; Two stage homogenization; under all
conditions; The higher the fat and total solids; at any given pressure; By
helping to form; in ice cream manufacture; by producing a
thinner; more rapidly whipped mix.
Homogenization
The mix is also homogenized which forms the fat emulsion by breaking down or 1. _____ of the fat globules found in milk or cream to less than 1 u. m. Two stage homogenization is usually preferred for ice cream mix. Clumping or clustering of the fat is reduced there 2. _____ melt-down is also improved. Homogenization provides the following functions 3. _____:
· reduces size of fat globules;
· increases surface area;
· forms membrane;
makes possible the use of butter, frozen cream, etc.
4. _____ the fat structure, it also has the following indirect effects:
· makes a smoother ice cream;
· gives a greater apparent richness and palatability;
· better air stability;
increases resistance to melting.
Homogenization of the mix should take place 5. _____ The high temperature produces more efficient breaking up of the fat globules 6. _____ and also reduces fat clumping and the tendency to thick, heavy bodied mixes. No one pressure can be recommended that will give satisfactory results 7. _____ 8. _____ in the mix, the lower the pressure should be. If a two stage homogenizer is used, a pressure of 2000 – 2500 psi on the first stage and 500 – 1000 psi on the second stage should be satisfactory under most conditions. 9. _____ is usually preferred for ice cream mix. Clumping or clustering of the fat is reduced thereby producing
10. _____ Melt-down is also improved.
E x e r c i s e S i x. Read the article below, there is an extra word in some sentences, find the mistakes.
Ageing
1. The mix is then aged for about at least four hours and usually overnight.
2. This allows time for the fat to cool by down and crystallize, and for the proteins and polysaccharides to fully hydrate.
3. Aging provides for the following functions:
· improves whipping qualities of mix and body and texture of ice-cream. It does so by;
· providing time for fat crystallization, so the fat can partially coalesce;
· allowing time for full protein and a resulting slight viscosity increase;
· allowing time for membrane rearrangement and protein/emulsifier interaction, as emulsifiers displace proteins from the fat globule surface, which allows for a reduction in stabilization of the fat globules and enhanced partial coalescence.
4. Aging is performed in all insulated or refrigerated storage tanks, silos, etc.
5. Mix temperature should have be maintained as low as possible without freezing, at or below 5 °C.
6. An aging time of overnight is likely to have give best results under average plant conditions.
7. A "green" or unaged mix is usually quickly detected by at the freezer.
E x e r c i s e S e v e n. Read the article below and make up questions.
Freezing
Following mix processing, the mix is drawn into a flavor tank where any liquid flavors, fruit purees, or colors are added. The mix then enters the dynamic freezing process which both freezes a portion of the water and whips air into the frozen mix. The
"barrel" freezer is a scraped-surface, tubular heat exchanger, which is jacketed with a boiling refrigerant such as ammonia or freon.
Mix is pumped through this freezer and is drawn off the other end in a matter of 30 seconds, (or 10 to 15 minutes in the case of batch freezers) with about 50 % of its water frozen. There are rotating blades inside the barrel that keep the ice scraped off the surface of the
freezer and also dashers inside the machine which help to whip the mix and incorporate air.
Ice cream contains a considerable quantity of air, up to half of its volume. This gives the product its characteristic lightness.
Without air, ice cream would be similar to a frozen ice cube. The air content is termed its overrun, which can be calculated mathematically.
As the ice cream is drawn with about half of its water frozen, particulate matter such as fruits, nuts, candy, cookies, or whatever you like, is added to the semi-frozen slurry which has a consistency similar to soft-serve ice cream. In fact, almost the only thing
which differentiates hard frozen ice cream from soft-serve, is the fact that soft serve is drawn into cones at this point in the process rather than into packages for subsequent hardening.
E x e r c i s e E i g h t. Read the article below and answer the questions.
1. When is the ice cream packaged and where is it placed?
2. What is the limit of the shelf life of the ice cream?
3. What can help one understand the freezing process?
4. What does hardening involve?
5. What freezing techniques are used in ice cream production?
6. What is the rate of heat transfer affected by?
7. What factors affect hardening?
Hardening
After the particulates have been added, the ice cream is packaged and is placed into a blast freezer at –30 to –40 °C where most of the remainder of the water is frozen. Below about –25 °C, ice cream is stable for indefinite periods without danger of ice crystal
growth; however, above this temperature, ice crystal growth is possible and the rate of crystal growth is dependant upon the temperature of storage. This limits the shelf life of the ice cream.
A primer on the theoretical aspects of freezing will help you to fully understand the freezing and recrystallization process.
Hardening involves static (still, quiescent) freezing of the packaged products in blast freezers. Freezing rate must still be rapid, so freezing techniques involve low temperature (–40 °C) with either enhanced convection (freezing tunnels with forced air fans) or
enhanced conduction (plate freezers).
The rate of heat transfer in a freezing process is affected by the temperature difference, the surface area exposed and the heat transfer coefficient. Thus, the factors affecting hardening are those affecting this rate of heat transfer:
· Temperature of blast freezer – the colder the temperature, the faster the hardening, the smoother the product.
· Rapid circulation of air-increases convective heat transfer.
· Temperature of ice cream when placed in the hardening freezer – the colder the ice cream at draw, the faster the hardening – must get through packaging operations fast.
· Size of container – exposure of maximum surface area to cold air, especially important to consider shrink wrapped bundles –they become a much larger mass to freeze. Bundling should be done after hardening.
· Composition of ice cream – related to freezing point depression and the temperature required to ensure a significantly high ice phase volume.
· Method of stacking containers or bundles to allow air circulation. Circulation should not be impeded – there should be no 'dead air' spaces (e.g., round vs. square packages).
· Care of evaporator – freedom from frost – acts as insulator.
· Package type, should not impede heat transfer – e.g., styrofoam liner or corrugated cardboard may protect against heat shock after hardening, but reduces heat transfer during freezing so not feasible.
UNIT 42
BEVERAGE PRODUCTION
T a s k O n e. Read and translate the text.
A beverage can be anything from a glass of ice-cold milk to a highly complicated blend of flavors and textures. In general,
winter is the time for warming hot drinks and summertime for refreshing cold ones. Some beverages, such as coffee and tea, are drunk
all year round; both can be enjoyed hot or cold, plain or enhanced with other flavors. Then there are fruit-ades and milk-based drinks
of all kinds; and, the alcohol-based drinks, ranging from cocktails to party punches; and, of course, wines.
However simple the beverage you make, an attractive container will do a great deal to enhance it. Rather than serving hot drinks
in regular cups, use mugs, steins and demitasse cups. As well as looking more attractive in these, the drinks do stay hot. Cold drinks
look better and seem to taste better if served in special glassware, such as brandy snifters or champagne glasses.
E x e r c i s e O n e. Read the article below and write one word to fill the gap.
BUYING COFFEE
Most coffee sold in the United States 1. _____ regular or American roast, which is light and fairly mild. Viennese or French
roast is darker and stronger. Italian roast is darkest and is used 2. _____ espresso.
If you grind your own coffee, try beans 3. _____ supermarkets which often have quality beans priced lower than specialty-house
beans or vacuum-packed coffee. Check that whole coffee beans are 4. _____ uniform size and color with good coffee aroma and no
trace of mustiness.
Select the grind that's right 5. _____ your type of coffee maker.
A percolator 6. _____ regular (coarse) grind; a drip pot generally uses drip (medium) grind; an automatic-electric drip coffee
maker uses drip or the specially labeled grind; espresso pots also use specially labeled coffee grinds.
E x e r c i s e T w o. Put the verbs in brackets into the correct form.
STORING COFFEE
Only fresh coffee (give) good flavor. Unopened vacuum-packed ground coffee (stay) fresh at room temperature for over a year.
Once the can (open), the flavor begins to dissipate immediately, so plan to use it within about a week. Replace lid quickly after using.
Keep partially used cans, covered, in the refrigerator. If the vacuum-packed can (contain) more than a week's supply, immediately
after opening it, portion weekly amounts of coffee into airtight containers and freeze them until they (need).
Coffee beans begin to lose flavor and aroma as soon as they (roast) so plan to use them within about 3 weeks. If you don't brew
a lot of coffee or can’t shop often, buy beans as soon as possible after roasting and freeze in airtight containers. They then (keep)
fresh at least 12 months; do not refreeze them.
Unopened instant coffee (stay) fresh over a year at room temperature. Once opened, use it within 2 or 3 weeks. Store opened jars
at room temperature.
E x e r c i s e T h r e e. Read the article below and choose the best word to fill each gap.
MAKING COFFEE
Coffee-oil residue can become rancid and give an off flavor to coffee so be sure coffee-making equipment is (kept / taken /
held) scrupulously clean. (Use a packaged coffee-pot cleaner, (according to / as to / accordingly) directions, to remove coffee oils and
stains when necessary.) Always start (off / out / with) fresh, cold water and fresh coffee. For the best flavor, make at least threequarters
capacity (from / of / by) the coffee maker. Buy a smaller pot if yours is too big for daily use. Don't skimp on coffee or re-use
grounds.
Coffee tastes best when freshly brewed, so try to make only what you'll serve (within / for / during) an hour or so. Remove wet
coffee grounds as soon as brewing is completed. If you prefer to keep it hot and handy all day long, use paper coffee filters (with / on
/ at) your percolator or drip pot. Flavor keeps better when there's no sediment. If you reheat coffee, always remember to do so over
low heat. Never let it boil or it will turn bitter.
When using a new coffee maker, first use the proportions of coffee to water recommended (in / at / for) the directions.
Subsequently, if you wish to change the strength of the coffee, use more or less ground coffee, If no directions are included, use 2
level tablespoons of ground coffee to each 6 ounces (3/4 cup) of cold water. (The rated capacity of most coffee makers is based (for /
on / in) a 5-ounce cup of brewed coffee).
E x e r c i s e Fo u r. Read the article and choose the best term from the given below to fill each of the gaps: Instant coffee,
Drip, Percolator.
COFFEE MAKERS
There are three basic ways to make coffee. All produce a good brew, but each has a distinctive taste.
1. _____: Available in automatic-electric and range-top models ranging in size from about 2 to 100 cups. Be sure water level is
below the bottom of the basket. With electric model, start with cold water; with range-top, start with almost boiling water.
2. _____: Drip coffee makers are available in automatic-electric and range-top models ranging in size from 2 to 12 cups.
Ground coffee is placed in a filter cone or selection through which almost boiling water is poured. This method of making coffee
produces an exceptionally residue-free brew.
3. _____: This is the least expensive and quickest way to make small amounts of coffee. For best results, add boiling water to
instant coffee in a cup or serving pot, stir. Use 1 teaspoon instant coffee for each 3/4 cup boiling water.
Read, translate and discuss the article History of Wine.
Archaeological evidence suggests that the earliest production of wine, made by fermenting grapes, took place in sites in Georgia
and Iran, from as early as 6000 BC. These locations are all within the natural area of the European grapevine Vitis vinifera.
A 2003 report by archeologists indicates a possibility that grapes were used together with rice to produce mixed fermented
beverages in China as early as 7000 BC. Pottery jars from the Neolithic site of Jiahu, Henan were found to contain traces of tartaric
acid and other organic compounds commonly found in wine. However, other fruits indigenous to the region, such as hawthorn, could
not be ruled out. If these beverages, which seem to be the precursors of rice wine, included grapes rather than other fruits, these grapes
were of any of the several dozen indigenous wild species of grape in China, rather than from Vitis vinfiera, which were introduced
into China some 6000 years later. The oldest known evidence of wine production in Europe is dated to 4500 BC and comes from
archaeological sites in Greece. The same sites also contain the world’s earliest evidence of crushed grapes. In ancient Egypt, wine
became a part of recorded history, playing an important role in ceremonial life. Traces of wine have also been found in China, dating
from the second and first millennia BC.
In medieval Europe, the Roman Catholic Church was a staunch supporter of wine since it was necessary for the celebration of
Mass. In places such as Germany, beer was banned and considered pagan and barbaric, while wine consumption was viewed as
civilized and a sign of conversion to Christianity.
In the Islamic world, wine was forbidden during the Islamic Golden Age. After Geber and other Muslim chemists pioneered the
distillation of wine, however, it was legalized for cosmetic and medical uses. In fact, the 10th-century Persian philosopher and
scientist Al Biruni described recipes where herbs, minerals and even gemstones are mixed with wine for medicinal purposes.
Wine became so revered and its effect so feared that elaborate theories were developed about its effect. Wine is a popular and
important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and
traditional to the most sophisticated and complex. Wine is important in cuisine not just for its value as a beverage, but as a flavor
agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. Red, white and sparkling wines
are the most popular, and are known as light wines because they are only 10…14 % alcohol-content by volume. Apéritif and dessert
wines contain 14…20 % alcohol, and are sometimes fortified to make them richer and sweeter.
E x e r c i s e O n e. Mark whether the statements below are true or false:
1. Wine is important in cuisine not just for its value as a beverage, but as a flavor agent.
2. Al Biruni didn’t describe recipes where herbs, minerals and even gemstones are mixed with wine for medicinal
purposes.
3. Muslim chemists pioneered the distillation of wine.
4. In the Islamic world, wine was used during the Islamic Golden Age.
5. In places such as Germany, beer was banned and considered pagan and barbaric.
6. In medieval Europe, the Roman Catholic Church was a staunch enemy of wine.
7. The oldest known evidence of wine production in Europe is dated to 4500 BC and comes from archaeological sites
in Greece.
8. Other fruits indigenous to the region, such as hawthorn, could be ruled out.
9. Grapes were used together with rice to produce mixed fermented beverages in China.
10. The earliest production of wine, made by fermenting grapes, took place in sites in Greece.
E x e r c i s e T w o. Put the verbs in brackets into the correct form
Wine (to be) an alcoholic beverage made from the fermentation of grape juice. The natural chemical balance of grapes is such
that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine (to produce) by fermenting crushed
grapes using various types of yeast which consume the sugars (to find) in the grapes and convert them into alcohol. Various varieties
of grapes and strains of yeasts (to use) depending on the types of wine produced.
Although other fruits such as apples and berries can also (to ferment), the resultant "wines" normally (to name) after the fruit
from which they (to produce) (for example, apple wine or elderberry wine) and are generically known as fruit or country wine.
Others, such as barley wine and rice wine (e.g. sake), (to make) from starch-based materials and resemble beer and spirit more than
wine, while ginger wine (to fortify) with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol
content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) (to
protect) by law in many jurisdictions.
Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of
Georgia and Iran. Wine probably (to appear) in Europe at about 4500 BC in what is now Bulgaria and Greece, and was very common
in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysos
and the Roman equivalent Bacchus represented wine, and the drink (to use) also in Christian and Jewish ceremonies such as the
Eucharist and Kiddush.
The word "wine" derives from the Proto-Germanic *winam, an early borrowing from the Latin vinum, "wine" or "(grape) vine",
itself derived from the Proto-Indo-European stem *win-o- (cf. Ancient Greek οῖνος – oînos, Aeolic Greek ϝοίνος – woinos). Similar
words for wine or grapes (to find) in the Semitic languages (cf. Arabic و?@ wayn) and in Georgian (ğvino); some consider the term to
be a wanderwort, or "wandering word".
E x e r c i s e O n e. Choose the best beginning phrase from the given below to fill each of the gaps:
A. Hybridization;
B. The use of wine;
C. Wine can also be made from;
D. Wine was used;
E. Wine is usually made;
F. In Christianity;
G. New World wine.
1. _____, wine or grape juice is used in a sacred rite called the Eucharist, which originates in Gospel accounts of the Last
Supper in which Jesus shared bread and wine with his disciples and commanded his followers to "do this in remembrance of me"
(Gospel of Luke 22:19). Beliefs about the nature of the Eucharist vary among denominations; Roman Catholics, for example, hold
that the bread and wine are changed into the real body and blood of Christ in a process called transubstantiation.
2. _____ in the Eucharist by all Protestant groups until an alternative arose in 1869. Methodist minister-turned-dentist Thomas
Bramwell Welch applied new pasteurization techniques to stop the natural fermentation process of grape juice. Some Christians who
were part of the growing temperance movement pressed for a switch from wine to grape juice, and the substitution spread quickly
over much of the United States. (However, in such rites the beverage is usually still called "wine" in accordance with scriptural
references.) There remains an ongoing debate between some American Protestant denominations as to whether wine can and should
be used for the Eucharist or allowed as a regular beverage.
3. _____ is forbidden under Islamic law. Iran used to have a thriving wine industry that disappeared after the Islamic
Revolution in 1979.
4. _____-wines from outside of the traditional wine growing regions of Europe – tend to be classified by grape rather than by
terroir or region of origin, although there have been non-official attempts to classify them by quality.
5. _____ one or more varieties of the European species Vitis vinifera, such as Pinot Noir, Chardonnay, or Merlot. When one of
these varieties is used as the predominant grape (usually defined by law as a minimum of 75 or 85 %), the result is a varietal, as
opposed to a blended, wine. Blended wines are not considered inferior to varietal wines; in fact, some of the world's most valued and
expensive wines, from regions like Bordeaux and the Rhone Valley, are blended from different grape varieties of the same vintage.
6. _____ other species of grape or from hybrids, created by the genetic crossing of two species. Vitis labrusca (of which the
Concord grape is a cultivar), Vitis aestivalis, Vitis rupestris, Vitis rotundifolia and Vitis riparia are native North American grapes
usually grown for consumption as fruit or for the production of grape juice, jam, or jelly, but sometimes made into wine.
7. _____ is not to be confused with the practice of grafting. Most of the world's vineyards are planted with European V. vinifera
vines that have been grafted onto North American species rootstock. This is common practice because North American grape species
are resistant to phylloxera, a root louse that eventually kills the vine. In the late 19th century, Europe's vineyards were devastated by
the bug, leading to massive vine deaths and eventual replanting. Grafting is done in every wine-producing country of the world except
for the Canary Islands, Chile and Argentina, which are the only ones that have not yet been exposed to the insect.
E x e r c i s e Fo u r. Choose the best beginning phrase from the given below to fill each of the gaps:
1. Shipping:
2. Labeling:
3. Ingredients:
4. Product Inspection:
5. Bottling:
6. Polishing Barley:
7. Preparation:
8. Fermentation:
9. Storage:
10. Ceramic Filtration:
How Beer is made
From the selection of ingredients to wholesale shipment, Sapporo achieves premium taste by selecting only superior ingredients,
and employing unequaled production methods. Our finished product goes through vigorous inspection before it ever reaches our
consumers.
A. _____: Beer contains five basic ingredients: primary ingredients – quality malt, hop, and yeast; and secondary ingredients –
rice and corn grits and cornstarch; along with refined water. As for barley, the barley most suitable for beer production is called,
"Two-row Barley."
B. _____: We first steep barley with water and allow it to germinate for 7 to 8 days. We then dry the green malt to stop the
germination. Next, roots are removed, and this malt is then taken into a storage chamber, called, "Silo," for two months, so that it can
be matured.
C. _____: Warm water is added to crushed malt and secondary ingredients (not used for 100 % malt beer) and the mixture is
stirred to be mash. Then the mash is filtrated through the layer of malt husks to get clear wart. Then hops are added to the wart, and
boiled.
D. _____: Yeast is added to the wart, and fermentation is done at about 41…50 F (5…10 °C). At this time, the sugar in the wart
decomposed into alcohol and carbon dioxide. After fermenting for about a week, it becomes "Green Beer."
E. _____: We now transfer the green beer into storage tanks where it is stored at below freezing for nearly two month. During
that time, carbon dioxide is dissolved into the green beer, and the beer is gradually matured. It is during this period that the beer
develops its smooth taste.
F. _____: Next, we remove the yeast from the matured beer through a filter. Once the beer has been filtered, the formerly green
beer turns into a wonderful amber hue. And then, a final filtration is done by Sapporo's high technology ceramic filter to remove yeast
completely.
G. _____: We fill the fresh beer into clean and sterilized bottles, and crown each bottle with a high-speed bottle crowner. Of
course, before the bottles are filled, each bottle is meticulously inspected to ensure that no scratches or damage had occurred during
the cleaning and sterilization processes. The entire bottling procedure is performed in a sterile area.
H. _____: After bottling is completed, each individual is inspected to guarantee proper content and capping …. This final
inspection is so severe.
I. _____: Only those products which pass final inspection are labeled. Labeled products are boxed automatically by machines,
and sent to a warehouse for shipment. Inside the warehouse, temperature and humidity are carefully controlled at most favorable
condition for beer.
J. _____: Even our shipping trucks are subject to rigorous quality control inspection, guaranteeing safe passage of our beer.
Sapporo Beer comes to you in various packed forms.
E x e r c i s e Fi v e. Put the verbs in brackets into the correct form.
The barley used to make malt whisky takes about seven months to grow in the field. In August the barley (harvest) and then
(leave) to rest for a couple of months. The next step is 'malting', an ancient chemistry full of tradition. It (give) a rich, warm flavor to
the whisky and (cause) the grain, to produce starches, which (convert) to sugars at a later stage of the process. The malted barley
(rest) for about three weeks then ground into flour and placed into huge vessels where it (mix) with hot water to make a 'wort'. The
wort (cool), then run into another vessel. Here, yeast (add), and the starch is turned into sugars, producing a clear liquid called 'the
wash'. It is distillation that (turn) this wash into whisky. In distilling, the liquid (heat) until the spirit turns to vapour, then condensed
back into liquid. By law, Scotch whisky must be aged in oak barrels for at least three years. (Adapted from Dewar's Scotch Whisky
website).
E x e r c i s e S i x. Read, translate and describe the process of making juice.
As the fruit starts to move along a concentrate plant's assembly line, it is first culled. In what some citrus people remember as
"the old fresh-fruit days," before the Second World War, about forty percent of all oranges grown in Florida were eliminated at
packinghouses and dumped in fields. Florida milk tasted like orangeade. Now, with the exception of the split and rotten fruit, all of
Florida's orange crop is used. Moving up a conveyor belt, oranges are scrubbed with detergent before they roll on into juicing
machines. There are several kinds of juicing machines, and they are something to see. One is called the Brown Seven Hundred. Seven
hundred oranges a minute go into it and are split and reamed on the same kind of rosettes that are in the centers of ordinary kitchen
reamers. The rinds that come pelting out the bottom are integral halves, just like the rinds of oranges squeezed in a kitchen. Another
machine is the Food Machioery Corporation's FMC In-line Extractor. It has a shining row of aluminum jaws, upper and lower, with
shining aluminum teeth. When an orange tumbles in, the upper jaw comes crunching down on it while at the same time the orange is
penetrated from below by a perforated steel tube. As the jaws crush the outside, the juice goes through the perforations in the tube and
down into the plumbing of the concentrate plant. All in a second, the juice has been removed and the rind has been crushed and
shredded beyond recognition.
UNIT 43
HEALTHY EATING
T a s k O n e. Read, Translate and sum up the main facts from the article below.
It is commonly assumed that eating a healthy diet is rather expensive. This might mean that eating healthily could prove difficult
for people who need to live on a budget, such as low income families or students. The rising food prices, but also the rising costs of
other items such as fuel, can aggravate the situation in many households. The costs of some food items are up to 20 per cent higher
than a year ago. And this trend seems to continue.
However, eating a healthy diet doesn’t have to be expensive. There are many ways to reduce the cost of food. Here you can find
some top tips that can help you eat a healthy diet even with limited resources.
What is a healthy diet?
A healthy diet…
is based on starchy foods such as bread, pasta or rice – choose whole meal variants whenever possible – includes plenty of fruits
and vegetables – try to include one or two portions of vegetables or fruit with each meal, so that you reach at least 5-a-day, includes
moderate amounts of protein sources such as fish, lean meat, pulses, eggs, includes moderate amounts of dairy products – choose the
low fat alternatives where possible, includes small amounts of fats – the quality of fat is very important, choose fats that are low in
saturated and high in unsaturated fatty acids (e.g. margarines, plant oils such as olive oil, sesame seed oil, sunflower oil etc.), should
contain only small amounts of foods with a high content of fat, sugar and/or salt.
E x e r c i s e O n e. Choose the best beginning phrase from the given below to fill each of the gaps:
A. Don’t spend a fortune;
B. Don’t be tempted;
C. Plan what you need;
D. Shop for seasonal;
E. Have a stock of basic;
F. Cook dishes;
G. Compare food prices.