Make sentences of the following words.

1. Making, be, bread, quinoa, for, cannot, used.

2. For, oat, forty, cooking, groats, minutes, need, five.

3. Rice, a, is, carbohydrate, of, source, good.

4. Can, a, real, trying, boon, budget, to, diet, what, people, on, be, to, get, a, good, a, low?

5. Wild, not, all, rice, is, rice, at.

Pair work. Make a dialogue. Discuss crops from the text.

Lesson 7

1. Read the words:

Middle East

Eastern Europe

Southern Russia

South West Australia

2. Pronounce correctly:

[g] – languages, granary, gluten

[k] – cultivation, can, successful

[h] – high, whole

3. Master the active vocabulary:

at high altitudes — высоко

tolerant - приемлющий, терпимый, относящийся терпимо

dense - плотный; сжатый; густой, частый

chewy - требующий продолжительного жевания

spelt - пшеница спельта, полба настоящая

4. Put down the English for:

рожь _________________________________________

ячмень _________________­­____________________

пшеница _______________­______________________

зерно ________________________________________

хлеб _________________________________________

каша _________________________________________

Read the examples. Cover the left column and translate the examples back into English.

Flapjack а) блин, лепешка, оладья б) плоский или полукруглый яблочный пирог

couscous кускус ( африканское блюдо из крупы, баранины и овощей )

puff pastry изделия из слоёного теста

rye bread ржаной хлеб

fertility плодородие; изобилие

6. Put down the Russian for:

granary-type loaves

yeasted loaf

wheat and barley

soil fertility

grain allergies

wheat seem

Read the micro text and define the main idea of the text.

Rye is the least important cereal crop and is usually only grown where conditions are relatively unfavorable and other cereals don't do well. It probably originated in S W Asia, but the name occurs in Northern European languages, which suggest early cultivation in that area. It is very hardy and so grows in temperate and cool regions and at high altitudes, and is very tolerant of poor soil fertility. It is the only cereal apart from wheat and barley that has enough gluten to make a yeasted loaf, but it has less gluten than wheat, so rye bread is denser. It is more usual to mix rye flour with wheat flour. Rye grains should be cooked in 1:3 parts water for 45-60 minutes. Kibbled rye is often added to granary-type loaves. You can also add rye to stews and rye flakes are available, which can be used in muesli. 100g of rye gives 9.4g protein.

Read and translate the text.

Spelt

Spelt is closely related to common wheat, originating in the Middle East, and has been popular for decades in Eastern Europe. Higher in protein than wheat, it appears to have a different molecular structure, appearing to cause fewer problems than wheat for some sufferers of grain allergies. It has an intense nutty, wheaty flavor. The flour is excellent for bread making and spelt pasta is becoming more widely available.

Wheat

This is the most familiar cereal used in Britain today; it is used for bread, cakes, biscuits, pastry, breakfast cereals and pasta. All the present varieties of wheat seem to be derived from hybrid wild wheat that grew in the Middle East 10,000 years ago. Over 30,000 varieties are said to be in cultivation. Wheat can be grown in a very wide range of climatic conditions but is most successful in temperate zones including the UK, North America, Southern Russia and South West Australia. Nutritionally, 100g whole wheat provides 14g protein, 2.2g fat, 69.1g carbohydrate, 2.3g fibre, 3.1mg iron, 36mg calcium. Wheat grains, also called wheat berries, can be eaten whole, cooked in 1:3 parts of water for 40-60 minutes; they have a satisfying, chewy texture. Cracked or kibbled wheat is the dried whole grains cut by steel blades. Bulgur wheat, made from the whole grains steamed before cracking, only needs rehydrating by soaking in boiling water or stock. Couscous is the steamed, dried and cracked grains of durum wheat and is more refined than bulgur. Soak in 2 parts of water/stock to rehydrate, traditionally it is steamed after soaking. Strong wheat flour (high gluten content) is required for yeasted breadmaking and puff pastry. Plain flour is used for general cooking including cakes and short crust pastry. Wheat flakes are used for porridge, muesli and flapjacks. Wheat germ is an excellent source of nutrients, especially vitamin E.