Planning food processing
Morning check‑in at the butcher’s
1. Film in the standard version.
2. Film with subtitles.
3. Film with subtitles and pauses. Listen and repeat after the speaker.
4. Film with subtitles and narration.
After watching the film decide, which of the following sentences are true, and which are false. Po obejrzeniu filmu zdecyduj, które z poniższych zdań są prawdziwe, a które fałszywe.
| Prawda | Fałsz | |
| The butchery must deliver a large order for an important customer. | □ | □ |
| The butchery is supposed to prepare one group of products from their range of lunch meats. | □ | □ |
| The raw materials haven’t been delivered from the meat production department. | □ | □ |
| Beef and pork are already after cutting. | □ | □ |
| Cured raw materials must be first washed. | □ | □ |
| Hams will be formed in the meat netting. | □ | □ |
| The sausage meat mustn’t be chopped in a meat grinder. | □ | □ |
| All sausage meat must be chopped evenly. | □ | □ |
After watching the film, fill in the gaps in the sentences with correct adjectives or adverbs. Po obejrzeniu filmu uzupełnij luki w zdaniach odpowiednim przymiotnikiem lub przysłówkiem.
excess, initiative, nature, different, natural, closely, easily, naturally, longer, finally, differently, easy, initial, easilingly, differ, initially, longingly, excessively, excessive, closing, final, finale, close, longing
It is very ......................!
We need to remove ...................... salt.
There is a ...................... process when making homogenised sausages.
It should be subjected to the ...................... thermal treatment.
It is ...................... regulated by national and EU regulations.
You mentioned a lot of ...................... ingredients.
We will fill ...................... casings with the stuffing.
The products we prepare will be subjected to settling, and then to the ...................... thermal treatment.
Milk and milk products
Film dostępny na portalu epodreczniki.pl
moduł 7.2, Milk, right after milking, should be cooled to 4-6 °C. Milk is transported from the producers to the dairy in tankers equipped with a refrigeration system. In the dairy temperature, acidity, density, cleanness and smell are evaluated. Also, a test for adulteration is run. Laboratory tests of milk composition include fat, protein, inhibitory substances and microbiological and cytological quality. The scope and methods of testing are defined by the "Milk and milk products" standard. Raw milk is normalized, i.e. part of fat is subtracted. As a result of heat treatment, pasteurized milk or UHT is produced. They are packed in foil bags, glass or plastic bottles and cardboard boxes. Milk drinks: yoghurt, kefir and curd, are produced by fermentation using active cultures of bacteria, including probiotic bacteria. Cream is formed by centrifuging of fat from fresh milk. Subjecting it to the process of souring leads to the formation of sour cream. Butter is made by churning cream or sour cream. Butter-like products contain additional plant oils in various proportions.Cheese is made by separating curd from milk, which is then subjected to further processing. We divide cheese into: cottage, rennet, ripening and processed cheese.
After watching the voiced animation, complete the sentences with correct prepositions. Use the word bank. Po obejrzeniu animacji z lektorem, uzupełnij luki w zdaniach odpowiednimi przyimkami. Skorzystaj z banku słów.
from, for, in, by, to, with, of
Milk is transported from the producers ............ the dairy.
It is transported ............ tankers.
These tankers are equipped ............ a refrigeration system.
Also, a test ............ adulteration is run.
Raw milk is normalized, i.e. part ............ fat is subtracted.
Milk drinks: yoghurt, kefir and curd, are produced ............ fermentation.
Cream is formed by centrifuging of fat ............ fresh milk.
Homemade strawberry preserve
Storing pome fruit
A conversation between two harvesters (S) on dealing with a group of pome fruit (apples, pears). The interlocutors exchange opinions on the possibility of keeping fruit in the cold store, selling part of the crop immediately after harvest and processing it into juice.
S1: Hello, neighbour.
S2: How are you doing, are you getting ready for the harvest of apples and pears?
S1: Yes, yesterday we started harvesting in our orchard.
S2: So early?
S1: I cultivate varieties of different ripening times: from summer to late‑autumn and winter.
S2: I only have late varieties of apples in my orchard, intended for ripening in a coolercooler with a controlled atmospherecontrolled atmosphere. Apples and pears are climacteric fruitsclimacteric fruits so they can ripen after harvest.
S1: Well, your cooler is equipped with a modern cooling chambercooling chamber. It gives you the ability to regulate the temperature, oxygen content and carbon dioxide.
S2: Yes, as a result, I sell fruit in spring when prices are high.
S1: Does the maintenance of such a cooler require special rules?
S2: The laws regulate them. There must be a suitable sensor in the room and the door can be opened from the inside and from the outside.
S1: I, in turn, have no possibility of storing fruit, but I process some of the harvest. I sell the rest directly on the farm.
S2: How do you process them?
S1: I have a small juice press. I dry some in a chamber dryerchamber dryer.
S2: Is it worth it?
S1: Yes, I preparepreparedry fruit for market in small packages and sell them at a very good price.
S2: What about the juices?
S1: I pasteurizepasteurize them, pour them into foil bags in cartons and sell them in this form.
S2: What do you do with the waste that is generated when juice is being pressed?
S1: They are disposed of in an agricultural biogas plantbiogas plant, where they are turned into renewable energyrenewable energy.
S2: Pome fruitPome fruit utilising can take place in many ways.
S1: And it also brings additional benefits to the environment!
Announcement of a fruit and vegetable processing company
The text is a press release of a fruit and vegetable processing company. It contains the specified types and species of fruits and vegetables, including their mass and delivery date, information on the ways of receipt and payment.
ALIMAR is looking for fruit and vegetable suppliers.
Alimar is a family business founded in 1991. Thanks to consistently implemented investments, today Alimar is a modern plant in fruit and vegetable processing. We produce frozen foodsfrozen foods, salads, jams, marmalades, preservespreserves and nectarsnectars. The production meets with the highest European standards. The company has partners in the domestic and European market. The sales dynamics of the company's products have shown a great increase, leading to further investment.
The company will buy any quantity of:
- fruit: berry fruitsberry fruits, pitted fruitspitted fruits, pome fruits;
- vegetables: oniononion, cucurbitscucurbits, brassicabrassica, root, leafyleafy, nightshadenightshade, pulses.
The company guarantees: receipt by its own transport, quick and reliable payment for products which have been delivered, as well as cultivation contracts. We supply our own packaging (cratescrates, cartons, bags).
It is possible to negotiate prices.
We need healthy products without physical damage, with an even and smooth shape, smooth surface, smooth and even color, and a small amount of inedible parts. An adequate degree of ripeness is required. We also offer juice pressing from the fruits and vegetables provided by the customer. Juices are packed in plastic bags with a tap.
Contact: Alimar Company Marketing department
Tel.
E‑mail address
Web page
Will this flour make bread?
The conversation between the owner of the bakery (P) with the miller (M) on the types of flour. The baker needs flour to bake bread. The miller explains flour labelling, the cereal species from which it is produced. He also advises which supplements should be used for baking.
M: Hello. How can I help you?
P: I am the owner of a bakerybakery and I would like to purchase someflourflour.
M: What kind of flour?
P: I need flour that can absorb a lot of water. It needs to make dough made that doesn’t stick to the hands or the working elements of the machines. This would guarantee a high yield of high quality bread.
M: Our millmilloffers the highest quality high glutenhigh gluten wheat flour and rye flour.
P: How do you achieve the high quality of your products?
M: Good raw products are groundground in modern grindersgrinders. Sorting the milled productsmilled products allows for obtaining semolinasemolina and a few other types of flour.
P: What does the flour type depend on?
M: Flour type depends on the content of minerals and the colour connected to that content. The lower type flour is whiter and the higher type flour is darker.
P: What types are those?
M: Type 450 is the brightest one and the darkest is type 2000.
P: If I want to bake wholemealwholemeal bread, then I should use flour type 2000?
M: I would recommend meal.
P: How is it different from the ones mentioned earlier?
M: It is a whole‑grainwhole‑grain flour.
P: What does that mean?
M: It consists of whole ground grains along with branbran. For wholemeal bread, I recommend adding different grains.
P: You mean cereal grains?
M: Not only cereal grains. Bakers often add buckwheatbuckwheat, flax, pumpkin seeds, soybeans or amaranthusamaranthus to the flour.
P: Does that improve the quality of the bread?
M: Such supplements are often healthy or improve the taste.
P: Do I need natural supplements as I make bread without dough enhancersenhancers?
M: If you care about the health value of your products, I recommend speltspelt flour and one from ecological grains.
P: I would gladly purchase such flour. I am sure it contains no pesticides residues or heavy metals.
M: Prepare the order, please. We will try to deliver all the products to you quickly.
Cherry juice production
Based on the audio‑video sequence , decide whether the following statements are true or false
Based on the audio-video sequence , decide whether the following statements are true or false Na podstawie sekwencji audio-wideo podejmij decyzję, czy to prawda czy fałsz
| Prawda | Fałsz | |
| Cherries should only be harvested when they are at their most ripe. | □ | □ |
| Fruits with pits are crushed to pulp. | □ | □ |
| After initial selection and washing in the processing plant, the fruits are cooled to + 20 ° C. | □ | □ |
| After harvest , fruit should reach the dairy as soon as possible. | □ | □ |
| Sorting is intended to remove contaminated, rotten, moldy or scalded fruit. | □ | □ |
| Fruits are finely ground. | □ | □ |
| Warming the pulp improves dye extraction. | □ | □ |
| The juice obtained can be pasteurized after the seasoning and standardization. | □ | □ |
| Depectinisation of pulp is designed to remove fat. | □ | □ |
Watch an audio-video sequence and match the Polish terms to their English equivalents. Po obejrzeniu sekwencji audio-wideo połącz polskie terminy z ich angielskimi odpowiednikami.
stone, pasteurisation, filtering, depectinization, press, clarifying, seasoning, extraction, normalization, stoner
| klarowanie | |
| filtrowanie | |
| doprawienie | |
| normalizacja | |
| pasteryzacja | |
| prasa | |
| depektynizacja | |
| pestka | |
| ekstrakcja | |
| drylownica |
Pictures
Look at the poultry carcass. Read and remember the names of its main parts.
Name the fruit and products obtained from them. Do you know any other ones?
Name the ingredients of individual yoghurts. Compare their price, weight, content
Game
Zasób interaktywny dostępny pod adresem https://zpe.gov.pl/a/DbU6MKyjc
Dictionary
kwasowość
żywe kultury bakterii
amarantus
przeciwutleniacz
piekarnia
jagodowe
biogazownia
otręby
kapustne
gryka
masarnia
produkt masłopodobny
osłonka
komorowa suszarnia
zmaślanie
owoce klimakteryczne
komora chłodnicza
chłodnia
barwnik
kontrolowana atmosfera
gotować
sery twarogowe
skrzynka
dyniowate
skrzep
peklowanie
jakość cytologiczna
mleczarnia
polepszacz
fermentacja
kutrowanie
mąka
mrożonka
mielenie
wysokoglutenowy
odszypułkowanie
składnik
liściaste
wędlina
rozbiór
wilk
siatka wędliniarska
jakość mikrobiologiczna
młyn
mlewo
nektar
psiankowate
normalizacja
cebulowe
konfekcjonować
pasteryzować
mleko pasteryzowane
owoce ziarnkowe
powidła
konfitura
bakterie probiotyczne
sery topione
energia odnawialna
płukać
sery podpuszczkowe dojrzewające
mlewnik
kasza manna
osadzenie
wędzić
wędzonka
ukwaszenie
orkisz
pestkowe
konfitura truskawkowa
farsz
próba na zafałszowanie
obróbka termiczna
zagęstnik
UHT
odparować
pełny przemiał
razowy