Task 3. Answer the questions according to the text.1. What is the tempering grain? 2. Why is water added? 3. What kind of a process is milling? 4. How is grinding done? 5. What can you say about durum mill? 6. What is important feature of pasta? 7. What role does pasta shape play? 8. What does improve pasta colour and cooking quality? 9. How is the pasta made? 10. Why is durum wheat ideally suited for pasta? Task 4. Make thesis plan to the text. Task 5. Find terms and term-combinations from the text and make some sentences with them. Task 6. Correct the wrong information 1. Dough is forced through one very large die. 2. Pasta has only two shapes. 3. To make the pasta, semolina is mixed with water (and oil is required) to form a lumpy dough. 4. The dough is not fully developed until it passes from drying systems. 5. During tempering, eggs are added for easier separation from the endosperm.
SSW Spaghetti Spaghetti is a long, thin, cylindrical pasta of Italian origin.[ Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishesare based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". Spaghetti is cooked in a large pot of salted, boiling water then drained in a colander(Italian: scolapasta). In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency. Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghetti (both of which may be called angel hair spaghetti in English) which take less time to cook. An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often added. It is also sometimes served with chili. Some ubiquitous dishes are not authentic to Italy. For example, spaghetti is never served with meatballs in Italy. Theme 3. Bread making Task1.Topicalvocabulary.
Task 2.Readthetext Bread making Bread is a staple food prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods. The virtually infinite combinations of different flours, and differing proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and textures available around the world. A wide variety of additives may be used, from fruits and nuts to various fats, to chemical additives designed to improve flavor, texture and colour Bread may be served in different forms at any meal of the day, eaten as a snack, and is even used as an ingredient in other culinary preparations. Types Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread. Bread is also made from the flour of different wheat species, rye, barley, maize (corn), and oats, usually, but not always, in combination with wheat flour. White bread is made from flour containing only the central core of the grain (endosperm). Brown bread is made with endosperm and 10% bran. It can also refer to white bread with added colouring (often caramel colouring) to make it brown; this is commonly labeled in America as wheat bread (as opposed to whole-wheat bread) Whole meal bread contains the whole of the wheat grain (endosperm, bran, and germ). It is also referred to as "whole-grain" or "whole-wheat bread", especially in North America. Roti is a whole-wheat-based bread eaten in South Asia. Chapatti is a larger variant of roti. Naan is a leavened equivalent to these. Rye bread is made with flour from rye grain of varying levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. It is popular in Scandinavia, Germany, Finland, the Baltic States, and Russia. Flatbread is often simple, made with flour, water, and salt, and then formed into flattened dough; most are unleavened, made without yeast or sourdough culture, though some are made with yeast. Crisp bread is a flat and dry type of bread or cracker, containing mostly rye flour.
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