Define the main idea of the text.

Lesson 2

Read the words.

Extrusion

vitamin-B12

calcium sulphate

Rhizopus oligosporous

fungus Aspergillus oryzae

A) Cover the right column and read the English words. Translate them into Russian and check your translation.

B) Cover the left column and translate the Russian words back into English.

dehull лущить

nozzle насадок; сопло; форсунка, выпускное отверстие;

burger гамбургер

fortify укреплять;

fungus гриб; плесень; древесная губка

3. Read the words and put down their Russian equivalents:

sponge-like texture __________________________________

Textured vegetable protein ____________________________

stir-fried ___________________________________________

Silken tofu _________________________________________

deep-fried __________________________________________

sauteed ____________________________________________

diced _____________________________________________

Make a list of words according to the model. Translate the words.

Model: expansion, to expand – растягивать

Fermentation, to ________________ - __________________

… , to ________________________ - _________________

… , to ________________________ - _________________

… , to ________________________ - __________________

… , to ________________________ - __________________

5. Which of the following words are nouns? verbs? adjectives? adverbs? Why?

Cut, small, chunks, ground, granules, texture, vegetable, protein, may, be, purchase, flavoured, resemble, meat, simply.

Read and translate the text.

Textured Vegetable Protein

Textured vegetable protein is basically defatted soya flour which has been processed and dried to give a substance with a sponge-like texture which may be flavoured to resemble meat. Soya beans are dehulled and their oil extracted before being ground into flour. This flour is then mixed with water to remove soluble carbohydrate and the residue is textured by either spinning or extrusion. Extrusion involves passing heated soya residue from a high pressure area to a reduced pressure area through a nozzle resulting in the soya protein expanding. The soya protein is then dehydrated and may be either cut into small chunks or ground into granules. Textured vegetable protein may be purchased either unflavoured or flavoured to resemble meat. It is prepared simply by mixing with water or stock and leaving to stand for a few minutes, after which it may be incorporated into recipes as a meat substitute. Soya protein is also available incorporated into various vegetarian burgers, sausages, canned foods etc. As well as being a good source of fibre and high quality protein. Textured vegetable protein is fortified with vitamin-B12.

Tofu

Tofu is soya bean curd made from coagulated soya milk. Soya beans are soaked, crushed and heated to produce soya milk to which a coagulating agent such as calcium sulphate or calcium chloride is added. The resulting soya curd is then pressed to give tofu. Tofu is sometimes known as soya cheese, and is sold as blocks packaged in water. It can be bought as silken tofu, which is soft and creamy in texture, or as a denser, firmer version. The firmer kind may also be purchased smoked or marinated. Tofu tends be fairly bland tasting and is best used in recipes where flavour is imparted by other ingredients. Firm tofu may be marinated, fried, stir-fried, deep-fried, sauteed, diced and added to salads or casseroles. Silken tofu can be used for dips, spreads, sauces and sweet dishes. As well as having high protein content, tofu also contains calcium, iron, and vitamins B1, B2 and B3.