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Вопрос № 1072715 - Английский язык

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The flesh from the cattle over 6 months of age is beef and from younger cattle is veal. Beef is a nutritious food having approximately 25 % protein and rich in essential acids, B vitamins, and minerals. The primary products of swine are pork, lard, hides, and innumerable by-products. Pork is more successfully cured and stored than any other meats.
Fresh red meats are refrigerated. Cured meats 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. In certain products stability is achieved in part through other processes: fermentation, drying, smoking and impregnation with vinegar.
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Варианты ответов
  • Pork
  • Cured Meats
  • Meat and Meat Products
  • Cattle
Тип вопроса: Вопрос с одним правильными вариантом
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Вопрос задал(а): Анонимный пользователь, 13 Ноябрь 2020 в 18:15
На вопрос ответил(а): Анастасия Степанова, 13 Ноябрь 2020 в 18:15

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Вопрос № 223530

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The flesh from the cattle over 6 months of age is beef and from younger cattle is veal. Beef is a nutritious food having approximately 25 % protein and rich in essential acids, B vitamins, and minerals. The primary products of swine are pork, lard, hides, and innumerable by – products. Pork is more successfully cured and stored than any other meats.
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Вопрос № 223531

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Fresh red meats are refrigerated. Cured meats 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.
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Вопрос № 1072716

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The value of heat for the preservation of foods has been known for thousands of years, but it was not realized until the 19th century that a very mild heat treatment, far below the boiling-point, made liquid foods such as milk keep much longer. The discovery followed the work of the French scientist Pasteur on wine and beer. The process, called after him «pasteurization», is a carefully controlled mild-heat treatment. It was found that the process served two purposes: it prevented the souring of milk, and it destroyed the dangerous disease germs which occur in some samples of milk.
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Souring of Milk
Preservation of Foods
Disease Germs
Pasteurization

Вопрос № 1072717

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International trade of food was practiced in the ancient world. In the Middle Ages the trade in salt and wine 1_______ the breakdown of many of the traditional trade routs. Trade with the Far East – for spice crops such as cinnamon and pepper, and later for tea – was 2_______ trade of the 16th and 17th centuries. Lately the demand for cocoa and for vegetable oils with which to make margarine, has been of equal importance. Improved 3_______ of storing and of preserving have revolutionized food industry in the last century. In the Middle Ages it was difficult even to store corn. Better warehousing was 4_______; but it was not until 1850 that the principle of refrigeration was discovered.
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methods
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Вопрос № 1072718

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Despite the growth of international trade in food, local and national 1_______ still persist, both in the types of food and in styles of cookery. England and Germany have 2_______ and potatoes as their staple food and fat as their distinctive cooking base. France 3_______ less potatoes per person than England and still uses butter as its distinctive cooking base. Italy relies chiefly upon such foodstuff as macaroni, and oil is its distinctive cooking base. For China and most of the Far East, rice is the 4_______ food and oil – the cooking base.
differences
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Вопрос № 1072719

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arrived
perishable
sailors
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