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МатематикаВопрос:
7. A food technologist must have a broad knowledge of both scientific and __________ principles.
Ответ:
7. Технолог пищевой промышленности должен обладать широкими знаниями как научных, так и технологических принципов.
Ответ: технологических
Похожие
- 5. Understanding the __________ of food is essential to knowing its composition and the reactions during storage.
- 6. Some microorganisms are beneficial, while others are responsible for spoilage and __________.
- 8. The first purpose of food processing is to create food that is palatable, attractive, safe, and __________.
- 9. Modern food production often uses __________ methods, which have replaced many traditional processes.
- 10. In addition to safety and stability, the improvement of taste, appearance, and __________ is of great importance.
- 3. Match each term in the left column with its synonym or equivalent phrase from the right column. Use the text for reference. Term 1. Preservation 2. Food Process Engineering 3. Palatable 4. Automated Production 5. Digestible 6. Composition 7. Microbiology 8. Affordability 9. Broad knowledge 10. Conversion Synonym or Equivalent Phrase A. Machine-run manufacturing B. Edibility / Ease of eating C. Keeping food for later use D. Design of machinery and processes E. Study of tiny organisms F. Tasty / Good-tasting G. Make-up / Constituent parts H. Widespread or extensive knowledge I. Low cost / Within financial reach J. Transformation/Changing into something else
- Ex. 4. Read each statement below. Decide if it is True (T) according to the text, False (F) according to the text, or if the information is Not Stated (NS) in the text. 1. The fundamental reasons for processing food have stayed the same since ancient times. 2. Food processing is only necessary for making food safe to eat. 3. New synthetic packaging materials have contributed to a wider variety of affordable food products. 4. Food process engineering is solely concerned with the chemical changes in food materials. 5. According to the text, food chemistry and microbiology are the most important aspects of food science. 6. Understanding the biological changes in food is less important than understanding the chemical changes.
