Задание 3. Грамматические задания.

Доцент кафедры ин.яз. Васильева Аида Алеговна

Контрольная работа № 1

по дисциплине «Иностранный язык» (английский)

для студентов группы  1927

Контрольная работа должна быть сдана в деканат

 не позднее «20» декабря 2019г.

 

Для выполнения контрольной работы № 1и получения зачета студент должен изучить следующие темы:

1.Устная тема (“ About Myself ”)

2.Грамматические темы:

а) Местоимение.

б) Прилагательное.

в) Активный залог.

КОНТРОЛЬНАЯ РАБОТА №1.

Вариант I .

Задание 1. Текст по специальности.

I. Прочитайте и п ереведите письменно текст на русский язык.

MEAT AND MEAT PRODUCTS

 The flesh from the cattle over 6 months of age is beef and from younger cattle is veal. Beef is the nutritious food having approximately 25 per cent protein and rich in essential acids, B vitamins, and minerals.

The primary products of swine are pork, lard, hides, and innumerable by-product. Pork is more successfully cured and stored than any other meats.

Fresh red meats are refrigerated. Cured meat such as ham, bacon and sausage contain chemical preservatives (salt, nitrate, nitrite) but are, in addition, heat processed and stored under refrigeration. Fresh and cured meats are also canned. With severe heat processing a shelf-stable product is produced. In certain products stability is achieved in part through other processes: fermentation, drying, smoking and impregnation with vinegar.

The manufacture of meat products includes those processes which prepare the product for consumption and increase the stability, improve the texture, color and appearance of various meat items. Various processes are employed depending upon the desired result. Various enzymatic agents and other additives are often used.

The manufactured meat products can be grouped as follows: cured and pickled, cured and smoked, tenderized fresh, frozen, and cured.
      Cured and pickled meats. Cured meats are those items which have had combined with them salt, sodium or potassium nitrite. Sugar and spices are optional ingredients.
The salt functions preservative while nitrite as a the nitrate and combine with the meat pigments to form fairly stable coloured compounds.
       Cured and smoked meats. In the of category cured, smoked and cooked meats is a broad line of sausage products such as frankfurters and bologna, which differ from cured and pickled meats in that they are prepared from finely chopped (or comminuted) meat to which salt, sugar, spices and flavourings have been added. They may also include such items as cereals, milk powders, protein hydrolysates, and other substances.
        These products are not pickled since cure penetration is obtained during an extensive mincing or chopping procedure. To secure the low temperatures often necessary for stability during the heating process, suitable amounts of ice are incorporated during the chopping operation. Ice also introduces moisture and thus increases the acceptability of the end product by assuring proper juiciness.
         The products are usually heated in the smoke house to approximate internal temperature of 65.6-76.7 C. Hardwood smoke is introduced, and the products are smoked for a length of time sufficient to impart the characteristic smoked flavor. This smoking operation further increases stability of the end products by depositing on the surface a certain quantity of bacteriostatic agents.

 

Задание 2. Задания по тексту.

 

II. Заполните пропуски словами из данного ниже списка:

1. …….. is the flesh of the cattle. 2. The flesh of young cattle is called …….. 3. Swine gives us ….. and …… 4. Pork is successfully ….. and …… 5.Chemical preservatives are contained in ….., ……, ……… 6. Fresh and ……… meats can be also …….. 7. ……., …….., ……… are used to get stable products. 8. The manufacture of meat products improves ….., ……., ……., increases ……

___________________________

1) Cured, canned; 2) beef; 3) bacon, ham, sausages; 4) pork, lard; 5) drying, fermentation, smoking; 6) texture, flavor, appearance, stability; 7) veal; 8) cured, stored.

 

III. Найдите в тексте эквиваленты следующих слов и словосочетаний:

Мясные продукты, субпродукты, питательный продукт, богат минералами и незаменимыми аминокислотами, свинина, ветчина, консервировать, брожение, сушка, копчение, потребление, желаемый результат.

 

IV. Дайте ответы на следующие вопросы:

1. What is beef? 2. What is veal? 3. What is beef rich in? 4. What are the primary products? 5. What is stored and cured better, pork or beef? 6. How are cured meats stored? 7. What meats can be canned? 8. What processes are used for the manufacture of meat products?

 

Задание 3. Грамматические задания.

 

V. Образуйте степени сравнения следующих прилагательных и запишите их.             Short, difficult, good, interesting, little.

 

VI. Спишите предложения, поставьте местоимения в скобках в нужную форму.

2. 1.(She) often goes to visit (she) parents.

3. 2.They) new friends send (they) a lot of letters from London.

4. 3.Give (I) (you) friend's bag, please.

VII. Напишите предложения в отрицательной форме.

1) Tom often goes to the cinema.

2) The scientists have been working at this problem for many years.

3) She is reading an English book now.

4) My brother has already seen this film.

 

VIII. Заполните пропуски неопределенным местоимениями some, any, no:

1. The Metric System has … advantages over the English System.

2. Do you remember … facts from Newton’s biography?

3. The young food engineer had … experience in such work.

IX. Выберите нужную форму глагола и переведите предложения на русский язык:

1. School education in the USA (is, was, will be) free.

2. They (are, were, will be) second –year students last year.

3. History (is, was, will be) the first lesson tomorrow.

4. He (takes, took, will take) exams next year.

 

X.Перепишите и переведите предложения письменно, выпишите сказуемое, определите его видовременную форму и укажите его инфинитив. Задайте к каждому предложению один вопрос указанного типа.

1.In chemical behaviour the ketones strongly resemble the aldehydes, (общий)

2.Our scientists have developed many alloys having great resistance to various loading conditions.(специальный)

3. At the present time particular attention is being concentrated on new applications of plastics. (альтернативный)

4.For many centuries scientists of the world have been successfully working at this problem.(разделительный)

5.At the end of the last century chemists were making a close study of the natural rubber structure.(к подлежащему)

 

 

Рекомендуемая литература:

1. Серебренникова Э.И., Круглякова И.Е. Английский язык для химиков. М., Высшая школа, 1987

2. Кутепова М.М. Английский язык для химиков. М., Высшая школа, 2002

3. Крылова И.П. ,Крылова Е.В. Практическая грамматика английского языка: Учеб.пособие.-2-е изд.,перераб.-М.:ЧеРо,2000.-292с.