|
Читайте также: |
Exercise 1. Translate the following words without a dictionary.
Retort, syrup, toast, form, horizontal cylinder, gas, circulation, individual.
Reading. Read the text and explain why it is necessary to produce ready-to-eat cereals.
Some breakfast cereals require cooking; others are packaged ready-to-eat. Ready-to-eat cereals are available in a variety of forms: flaked, shredded, granular and puffed grains.
Wheat and rice flakes are manufactured, but most flaked breakfast foods are made from corn (maize) broken down into grits and cooked under pressure with flavouring syrup. Cooking is often accomplished in slowly rotating retorts (Figure 48) under steam pressure.
After leaving the cooker, the lumps (containing about 33 percent water) are broken down by revolving reels and sent to driers. These are usually large
tubes extending vertically, through several stories, with the wet product entering the top and encountering a current of hot air (650 C). Other types of
driers consist of horizontal rotating cylinders with steam-heated pipes running horizontally. The drying process reduces moisture to about 20 percent, and the product is transferred to tempering bins for up to 24 hours, to even moisture distribution.
Figure 48. A vertical retort.
The product is next flaked by passing it between large steel cylinders (180-200 revolutions per minute), with the rolls cooled by internal water circulation. The cooked and rather soft flakes then proceed to
rotating toasting ovens (normally gas-fired), where the flakes tumble through perforated drums. This treatment requires two to three minutes at 2250 C.
The manufacture of wheat flakes is similar to that of corn flakes. Special machinery separates the individual grains so that they can be flaked and finally toasted.
Exercise 2. Translate the following word-combinations.
Rotating toasting ovens, to be flaked and finally toasted, horizontal steam-heated pipes, perforated drums, internal water circulation, to break down into grits, large vertical tubes, rather soft flakes, revolving reels, to cook under pressure, even moisture distribution.
Exercise 3. Complete each sentence with a word or phrase from the box.
internal water circulation tempering bin rotating toasting ovens ready-to-eat
slowly rotating retorts
1. ___ are of many forms: flaked, shredded, granular and puffed grains. 2. Grits cooking is often carried out in ___.
3. It is necessary to place product into the ____ for even moisture distribution. 4. The soft cooked flakes are finally treated in ___.
5. The rolls of cylinders are usually cooled by ___.
Exercise 4. Rewrite the following sentences replacing the words underlined with the expressions from the text which have similar meanings.
1. Cooking is often completed in slowly rotating retorts.
2. The processing of flakes in perforated drums lasts 3 minutes. 3. Special machine separates the single grains.
4. Some dryers consist of horizontal cylinders with pipes travelling horizontally. 5. Wheat and rice split pieces are manufactured throughout the world.
Exercise 5. Find in the text antonyms for the following word-combinations.
Hard flakes, small horizontal tubes, external water circulation, uneven distribution, at first, rapidly rotating retorts, dry product, to enter the bottom.
Exercise 6. Check your grammar.
Fill in the gaps with the necessary prepositions.
1. To make flakes the corn grains are broken ___ ___ grits and cooked ___ pressure ___ flavouring syrup.
2. Some types of driers consist ___ horizontal rotating cylinders ___ steam-heated pipes. 3. The product is flaked ___ passing it ___ large steel cylinders.
4. The manufacture ___ cereal flakes is a rather simple process. 5. Most flaked breakfast foods are made ___ corn.
Exercise 7. Check your grammar.
Read the sentences replacing that and those with appropriate nouns if possible.
1. These problems are as important as those connected with the cooling of cans of hot products. 2. The walls of this container are not so thin as those of the receiving tank.
3. The production of wheat flakes is similar to that of corn flakes.
4. There is no problem more important for this series of experiments than that of keeping constant temperature of the product during the process.
5. It is clear that that problem cannot be solved with the help of old methods.
114 
Дата добавления: 2015-11-16; просмотров: 67 | Нарушение авторских прав
| <== предыдущая страница | | | следующая страница ==> |
| Text D. Production of breakfast cereals. | | | Part 2. Manufacture of shredded, granular and puffed cereals. |