vocabulary - vfu · web viewcommonly refrigerated foods are milk products, meat products, ready...
TRANSCRIPT
9. FOOD PRESERVATIONFood starts to deteriorate or spoil from the time it is harvested or slaughtered.
Preserving food to slow down the spoilage processes, extend the shelf life and to ensure the
safety and quality is one of the essential focuses of the food industry. Although no
preservation methods can completely eliminate dangerous microbes, the aim is to eradicate
potential microbiological risk to the consumer, and to maintain food quality and nutritional
value within limits set by food safety requirements. Many preservation methods have been
known since ancient times and are nowadays considered traditional. However, together with
the development of technologies and new discoveries a steady stream of new preservation
techniques has been appearing.
Each foodstuff has a specific period after which it begins to spoil. This period is called
“shelf life”. “Perishable foods” refers to items that are likely to rot, spoil, deteriorate or go
bad quickly with a shelf life of about 1 or 2 days. Good examples are fruit and vegetables,
fresh meat, fish, milk and other “fresh” food. Non-perishable (shelf-stable) foods normally
do not decay or spoil and do not require refrigeration and include canned fruits and
vegetables, cereals, pulses or spices. It is also possible to convert a perishable foodstuff into
a semi-perishable or non-perishable by some treatment. For instance, if fresh milk is boiled
and refrigerated it can be stored for a few days.
Food preservation methods can be divided into three main groups: physical, chemical
and biological. Physical methods involve techniques of heat treatment, cold processing,
control of water content, irradiation and preservation by controlled modified atmosphere.
Chemical methods comprise salting, curing, smoking and use of preservatives. Biological
methods are mainly represented by fermentation. Commonly more than one method is
employed to achieve a more durable product with better taste, smell, appearance or
nutritional value.
The most efficient technique of killing microbes and inactivating tissue enzymes is
heat treatment. Although viruses and parasites can be destroyed by heat treatment
employed in the food industry, thermophile bacteria and spores are able to survive.
According to the objective, there are several heat treatment techniques such as
thermization, pasteurization, sterilization, blanching, ultra-heat treatment, cooking and
canning. Thermization can be described as a weakened form of pasteurization used for
sterilization of raw milk. Pasteurization is mainly applied to dairy and egg products and
canned food, non-alcoholic and low-alcohol beverages. Although it can destroy most
spoilage organisms and pathogens (e.g. mycobacteria, brucella, salmonella, Campylobacter),
thermoduric bacteria (e.g. Enterococcus and Micrococcus) and spores (e.g. Cl. botulinum)
can survive. Sterilization helps inactivate all forms of microorganisms and the aim is to make
storage of foodstuff long-term without chilling. Frequently sterilized products are milk, fruit
juices or canned foods. The type of heat treatment often used in home preservation is
blanching. The food (usually vegetable or fruit) is plunged into boiling water, removed after a
short time interval and finally chilled in ice water to stop the cooking process. Blanching
stops enzyme actions, rids the surface of dirt and organisms, brightens the colour and helps
retard loss of vitamins. Ultra-heat treatment (UHT) helps destroy microorganisms without
significant change to flavour, relying upon high temperature for a very short time. Canning
includes not only heat treatment but also removing oxygen and hermetic sealing of
containers to prevent post-process contamination.
Cold processing is another food preservation technique using temperature. By chilling
the food is cooled to a temperature approximately between zero degrees and seven degrees
Celsius (depending on type of foodstuff) which retards bacterial growth, biochemical
activities, and thus prevents spoilage and lengthens shelf life. However, this treatment can
never produce sterility and although parasites can be destroyed, typical surviving microbes
are psychrophilic bacteria and psychrotrophs. Commonly refrigerated foods are milk
products, meat products, ready meals, or desserts and all others that say 'keep refrigerated'
on the label. By freezing the food is cooled to a temperature below zero degrees Celsius
which turns residual moisture into ice and thus inhibits the growth of most bacterial species.
This method has been used since early times by fishermen, farmers and trappers who
preserved their game and produce in unheated buildings during the winter.
Drying is a method of food preservation in which the water in the food is removed
resulting in bacteria, yeast and mould growth inhibition. It belongs among the oldest
preservation techniques, as food has been dehydrated since ancient times. Water is usually
removed physically by evaporation, hot air drying (sun-drying – fruits and vegetables), spray
drying (vegetables, egg and dairy products) or freeze drying (food is first frozen and then the
water is removed by sublimation – meat and fish). Nonetheless, xerophiles (spore formers,
some moulds, etc.) are more resistant to this method and may form a typical residual flora in
dehydrated products.
Food irradiation is a treatment of food with ionizing radiation belonging to the
newest food preservation techniques. It dates back to the beginning of the 20th century
when scientists received patents to use ionizing radiation to kill bacteria in food. Since 2006
food irradiation has been approved by more than 50 countries either for specific or
unlimited applications and it has been applied for several foods in more than 30 countries
with successes. This method provides energy that destroys cell structures including DNA in
bacteria, parasites, insects and moulds. However some spores and viruses may be highly
resistant to ionizing energy. Food irradiation is sometimes referred to as "cold
pasteurization” because the treatment by ionizing radiation can provide an effect similar to
heat pasteurization without heating the food to high temperatures.
In modified atmosphere packaging the air around the product has a decreased O2
content and increased level of N and CO2, which retards growth of many pathogens; in
vacuum packing the O2 is removed so that aerobic bacteria cannot grow but it does not
prevent anaerobes from thriving.
There are a wide range of chemical additives used for food preservation which
influence the growth of micro-organisms in different ways and their usage is the issue of
specific regulations which control the types and quantity of chemicals approved in the food
industry. Frequently the additives also have other effects, for instance affecting flavour and
colouration. The most common chemical compounds are: salt in salting (meat and meat
products, fish and cheese), salt and nitrates in curing (meat and meat products and fish) and
phenols and acids in smoking (meat and meat products, fish and cheese). Moreover, other
preservatives such as acetic acids and lactic acids, benzoic acids or sorbic acids are employed
for preservation of e.g. cheese, bread or jam.
The typical biological method of food preservation is fermentation, a process in
which a starter culture (typically bacteria and yeast but also mould or enzyme) causes an
organic substance to break down into simpler substances; especially, the anaerobic
breakdown of sugar into alcohol that prevents the growth of undesirable microorganisms.
The process is used to produce alcoholic beverages such as wine, beer, and cider but it can
be also used in the leavening of bread, and for preservation techniques to create lactic acid
in sour foods such as sauerkraut, dry sausages, and yogurt, or vinegar (acetic acid) for use in
pickling foods.
Combination of different preservation factors or techniques ('hurdles') in order to
achieve multi-target, mild but reliable preservation effects is called hurdle technology. The
hurdles keep spoilage or pathogenic organisms under control because these microorganisms
cannot overcome all of the hurdles present. Theoretically, there can be application of high
temperature during processing, low temperature during storage, low water activity, acidity
(pH), as well as preservatives in the product.
Task: After reading the text fill in the diagram.
Methods of food preservation
P.................. C................... Methods B.................. Methods
H....
C....
C....of H2O
CMA
I.....
egegeg eg eg
Phrases and expressions
Food spoilage /fuːd ˈspɔɪlɪdʒ/ Kažení potravin
spoil/perish/go off/go bad/deteriorate kazit se, zkazit se
/spɔɪl/ /ˈperɪʃ/ /ɡəʊ ɒf/ /ɡəʊ bæd/ /dɪˈtɪəriəreɪt/
decay/fester/putrefy hnít, rozkládat se
/dɪˈkeɪ/ /ˈfestə(r)/ /ˈpjuːtrɪfaɪ/
curdle (milk) /ˈkɜː(r)d(ə)l/ srazit se (mléko)
sour (milk) /ˈsaʊə(r)/ zkysnout
Food additives / fuːd ˈædətɪvz/ Potravinářské přísady
acids /ˈæsɪds/ kyseliny
acidity regulators /əˈsɪdəti ˈreɡjʊˌleɪtə(r)z/ regulátory kyselosti
anticaking agents /ˈæntikeɪkɪŋ ˈeɪdʒ(ə)nts/ protispékavé látky
antifoaming agents /ˈæntifəʊmɪŋ ˈeɪdʒ(ə)nts/ činidla proti pěnění
antioxidants /ˌæntiˈɒksɪd(ə)nts/ antioxidanty
bulking agents /bʌlkɪŋ ˈeɪdʒ(ə)nts/ plnidla
food colouring /fuːd ˈkʌlərɪŋ/ potravinářské barvivo
colour retention agents /ˈkʌlə(r) rɪˈtenʃ(ə)n.../ látky zachovávající barvu
emulsifiers /ɪˈmʌlsɪˌfaɪə(r)z/ emulgátory
flavours /ˈfleɪvə(r)z/ aromata
flavour enhancers /ˈfleɪvə(r) ɪnˈhɑːnsə(r)z/ látky zvýrazňující chuť
glazing agents /ˈɡleɪzɪŋ ˈeɪdʒ(ə)nts/ lešticí látky
humectants /hjuːˈmektənts/ zvlhčovadla
preservatives /prɪˈzɜː(r)vətɪvz/ konzervační látky
stabilizers /ˈsteɪbəlaɪzə(r)z/ stabilizátory
sweeteners /ˈswiːt(ə)nə(r)z/ sladidla
thickeners /ˈθɪk(ə)nə(r)/ zahušťovadla
Food preservation methods Metody konzervace potravin
drying /draɪŋ/ sušení
pasteurization /ˌpæstəraɪˈzeɪʃən; -stjə-; stʃə; ˌpɑː-/ pasterizace
refrigeration/cooling /ˌrɪfrɪdʒəˈreɪʃən/ /kuːlɪŋ/ chlazení
freezing /ˈfriːzɪŋ/ mražení
pickling /ˈpɪk(ə)lɪŋ/ nakládání do láku
canning /kænɪŋ/ konzervace v plechovkách
thermization /ˌθɜːməʊˈseɪʃ(ə)n/ termizace
blanching /blɑːntʃɪŋ/ blanšírování
sterilization /ˌsterɪlaɪˈzeɪʃən/ sterilace
UHT (ultra-heat treatment) /ˌʌltrəˈ hiːt ˈtriːtmənt/ vysokoteplotní úprava
vacuum packing /ˈvækjʊəm ˈpækɪŋ/ vakuové balení
salting /sɔːltɪŋ/ nasolování
freeze drying /friːz draɪŋ/ sublimační sušení
spray drying /spreɪ draɪŋ/ sprejové sušení
hot air drying /hɒt eə(r) draɪŋ / horkovzdušené sušení
fermentation /ˌfɜː(r)menˈteɪʃ(ə)n/ fermentace, kvašení
hurdle technology /ˈhɜː(r)d(ə)l tekˈnɒlədʒi/ technologie překážek
curing /kjʊə(r)ɪŋ/ nakládání (masa, zeleniny)
irradiation /ɪˌreɪdiˈeɪʃ(ə)n/ ozařování
modified atmosphere packaging balení v modifikované atmosféře
/ˈmɒdɪfaɪd ˈætməsˌfɪə(r) ˈpækɪdʒɪŋ/
smoking /ˈsməʊkɪŋ/ uzení
Common food borne pathogens Běžné choroboplodné bakterie v potravinách
/ˈkɒmən fuːd bɔː(r)n ˈpæθədʒən/
(Enteric) viruses /enˈterɪk ˈvaɪrəsɪz/ (střevní) viry
Protozoan parasites /ˌprəʊtəˈzəʊən ˈpærəsaɪts/ parazitičtí prvoci
mycotoxins /ˌmaɪkəˈtɒksɪns/ mykotoxiny
bacteria /bækˈtɪərɪə/ bakterie
enterotoxins /ˌentə(r)əʊˈtɒksɪns/ enterotoxiny
parasites /ˈpærəsaɪts/ paraziti
perishable foods /ˈperɪʃəb(ə)l fuːdz/ potraviny podléhající rychlé zkáze
non-perishable foods /ˈnɒnperɪʃəb(ə)l fuːdz/ trvanlivé potraviny
Vocabulary practice1. Answer the following questions.
1. Why is food preservation important?
___________________________________________________________________________
2. What food preservation methods are among the oldest and the newest ones?
___________________________________________________________________________
3. What food preservation techniques are commonly applied at home?
___________________________________________________________________________
4. What types of food drying do you know?
___________________________________________________________________________
5. What is the difference between hot pasteurization and cold pasteurization?
___________________________________________________________________________
6. What food borne pathogens do you know?
___________________________________________________________________________
7. How can we classify foods according to perishability?
___________________________________________________________________________
8. What preservation methods connected to packaging do you know?
___________________________________________________________________________
2. Discussion. Decide whether the following foods are perishable, semi-perishable or non-
perishable and what is the common applied food preservation method.
Food P/SP/NP Food preservation methods
eggs
seafood
spices
pasta
dried plums
potatoes
sour cream
rice
pork liver
almonds
canned fruits
3. Translate the following phrases into English.
různé formy tepelné úpravy syrového mléka …………………………………………………….
doba, po které dojde ke kažení …………………………………………………….
potraviny, které nepotřebují skladovat v chladu …………………………………………………….
krátké ponoření do horké vody a zchlazení …………………………………………………….
spory přežívající v extrémních podmínkách …………………………………………………….
zlepšení chuti, vůně a vzhledu výrobku …………………………………………………….
zpomalit růst bakterií a zastavit jejich množení …………………………………………………….
trvanlivé a rychle se kazící potraviny …………………………………………………….
prodloužit skladovací lhůtu …………………………………………………….
velká řada chemických přísad …………………………………………………….
schválené a doporučené konzervanty …………………………………………………….
4. Explain the following term in English.
thermophile …………………………………………………………………………………………………………………………
thermoduric …………………………………………………………………………………………………………………………
psychrophilic …………………………………………………………………………………………………………………………
fermentation …………………………………………………………………………………………………………………………
moisture …………………………………………………………………………………………………………………………
sublimation …………………………………………………………………………………………………………………………
undesirable …………………………………………………………………………………………………………………………
hurdle …………………………………………………………………………………………………………………………
5. Fill in the gaps with the words from the table.
consumed sun salted shelf-life sterilized hot fermentation fresh growth
The hind legs are washed in ………………………….. water and wiped dry and prepared for drying.
With technological improvements, hot air drying is gradually taking over from the traditional
process of ………………………….. drying.
Food additives are substances that are not normally ………………………….. as food.
The testing is not compulsory for ………………………….. milk and milk-based products.
The meat is ………………………….. in meat salting tubs or on salting racks.
The producer should also specify the expected ………………………….. of the product.
Spoilage in transit must be avoided, e.g. ………………………….. samples should be kept cool and
frozen samples must remain frozen.
If bacterial ………………………….. inhibitors are detected, the Salmonella infection shall be
considered as confirmed.
The temperature during ………………………….. must be carefully monitored.
6. Match a word in A with its definition in B.
leavening the process of doing something
structure the air inside a room or other place
control in a lower place or position
action to prevent something harmful from spreading or becoming more dangerous
treatment a unit for measuring temperature
below a substance such as yeast that is added to a bread mixture so that it will
contain air and will be bigger and lighter
degree a living thing such as a person, animal, or plant, especially an extremely
small living thing
seal to fall quickly from a high position
plunge a series of things that happen and have a particular result
residual a high standard
technique remaining after the rest of something has gone or ended
process to close a container or space by covering it with something so that air or
other substances cannot get in or out
organism the way in which the parts of something are organized or arranged into a
whole
quality a method of doing something using a special skill that you have developed
atmosphere the particular way in which you deal with someone or something
Grammar Practice - Countable and Uncountable Nouns
Key points:
Countable nouns
have a singular and a plural form (we can count them). We can use a singular or
plural verb with them. We can use numbers with them.
Uncountable nouns
have only one form (we cannot count them). The plural number doesn’t exist. We
can only use a singular verb with them. We cannot use numbers with them.
However, we can count an uncountable noun indirectly by using a phrase like a piece
of, a bit of.
typical uncountable nouns are substances: (water, air, coffee, plastic, iron, paper),
abstract ideas (life, fun, freedom, health, time, progress), activities (work, travel,
sleep, football, help, research), human feelings (happiness, anger, honesty, hope,
respect, courage) or groups of items (furniture, luggage).
some uncountable nouns can be used in a countable way when they describe a
category: e.g. All the food (jídlo) is cooked and served immediately.
Many foods (potraviny) are very spicy.
some words have different meanings in countable and uncountable forms, e.g. :
U - paper (papír obecně) C- a paper (noviny, esej)
U - hair (vlasy) C - a hair (jeden vlas, jeden chlup)
U - chocolate (čokoláda) C- a chocolate (čokoládový bonbon)
U - beer (pivo - obecně nápoj) C - a beer („jedno“ pivo v hospodě)
U - coffee (káva - obecně nápoj) C - a coffee (“jeden” šálek v kavárně)
U - room (prostor) C - a room (místnost, pokoj)
U - experience (zkušenosti) C - an experience (jeden zážitek)
U - chicken (kuřecí maso) C - a chicken (kuře - zvíře)
U - cake (koláč, dort) C - a cake (jeden celý koláč či dort)
U - pepper (pepř) C - a pepper (paprika)
U – meat (maso) C – a meat (maso – konkrétní druh)
U – sugar (cukr) C – a sugar (cukr – konkrétní množství)
If in doubt you should always check in a dictionary to see if a noun is countable (C) or
uncountable (U). The meaning of a noun may change depending on whether it is used in a
countable or uncountable sense.
You can make most uncountable nouns countable by putting a countable expression
in front of the noun (e.g. a piece of information, an item of news)
General grammatical aspects of countable and uncountable nouns
Plural: C – have a plural (2 eggs)
U – do not have a plural (flour, knowledge)
Articles: C – definite or indefinite article should be always used in singular
U – indefinite article cannot be used, some substitutes the indefinite article
Quantity: C – a lot of (positive statements), many (negative statements and questions),
few/a few
U – a lot of (positive statements), much (negative statements and questions),
little/a little
A few (pár, několik) and a little (trochu) both mean ‘some’. They have a positive
meaning.
Few (málo, nedostatek) and little (málo, nedostatek) both mean ‘almost none’. They
have a negative meaning.
Some nouns ending in -s take a singular verb.
e.g. No news is good news.
Žádné zprávy, dobré zprávy.
Some nouns only have a plural form.
e.g. The police are investigating the new case.
Policie teď vyšetřuje nový případ.
There are many words uncountable in English but countable in the Czech language.
e.g. information, advice, news, knowledge, homework
Some names of animals spell their singular and plural exactly alike.
e.g. deer, moose, sheep, bison, salmon, pike, trout, fish, swine
Singular and Plural Forms of Medical and Anatomical Terms
The plurals of medical, anatomical, and other scientific terms, having derived from Greek or
Latin roots, do not follow the usual familiar rules of English.
-US /-əs/ -I /-aɪ/
Singular Plural
annulus /ˈænjʊləs/ annuli /ˈænjʊlaɪ/
bacillus /bəˈsɪləs/ bacilli /bəˈsɪlaɪ/
bronchus /ˈbrɒŋkəs/ bronchi /ˈbrɒŋkaɪ/
embolus /ˈembələs/ emboli /ˈembəlaɪ/
fundus /ˈfʌndəs/ fundi /ˈfʌndaɪ/
Exceptions: Certain words that end in -us are pluralized by changing the -us to -era (e.g.
viscus becomes viscera1). Other words have the -us change to -ora (e.g corpus to corpora).
The plural of virus is viruses and the plural of sinus is sinuses.
-A /-ə/ -AE /-iː/
Singular Plural
scapula /ˈskæpjʊlə/ scapulae /ˈskæpjʊliː/
papilla /pəˈpɪlə/ papillae /pəˈpɪliː/
sclera /ˈsklɪərə/ sclerae /ˈsklɪəriː/
larva /ˈlɑːvə/ larvae /ˈlɑːviː/
petechia /pɪˈtiːkɪə/ petechiae /pɪˈtiːkɪiː/
1 The singular form of viscera is hardly ever used.
If there is a Latin modifier with the -a word, it must agree as well. So vena cava
becomes venae cavae.
-UM /-əm/ -UM +A /-ə/
Singular Plural
acetabulum /ˌæsɪˈtæbjʊləm/ acetabula /ˌæsɪˈtæbjʊlə/
bacterium /bækˈtɪərɪəm/ bacteria /bækˈtɪərɪə/
capitulum /kəˈpɪtjʊləm/ capituli /kəˈpɪtjʊlə/
septum /ˈseptəm/ septi /ˈseptə/
diverticulum /ˌdaɪvəˈtɪkjʊləm/ diverticuli /ˌdaɪvəˈtɪkjʊlə/
- OMA -OMA + -TA /-əʊmətə/ or -S /-s/
Singular Plural
adenoma /ˌædɪˈnəʊmə/ adenomata /ˌædɪˈnəʊmətə/ or adenomas /ˌædɪˈnəʊməs/
carcinoma /ˌkɑːsɪ
ˈnəʊmə/
carcinomata /ˌkɑːsɪˈnəʊmətə/ or carcinomas /ˌkɑːsɪ
ˈnəʊməs/
condyloma /ˌkɒndɪ
ˈləʊmə/
condylomata /ˌkɒndɪˈləʊmətə/ or condylomas /ˌkɒndɪ
ˈləʊməs/
fibroma /faɪˈbrəʊmə/ fibromata /faɪˈbrəʊmətə/ or fibromas /faɪˈbrəʊməs/
- IS /-ɪs/ -ES /-iːz/
Singular Plural
diagnosis /ˌdaɪəɡˈnəʊsɪs/ diagnoses /ˌdaɪəɡˈnəʊsiːz /
neurosis /njʊˈrəʊsɪs/ neuroses /njʊˈrəʊsiːz/
prosthesis /ˈprɒsθɪsɪs/ or /prɒsˈθiːsɪs/ prostheses /ˈprɒsθɪsiːz/ or /prɒsˈθiːsiːz/
Exceptions: e.g. the word epidydimis becomes epidydimides when plural.
-NX /-ŋks/ -X + -GES/-dʒiːz/
Singular Plural
larynx /ˈlærɪŋks/ larynges /ləˈrɪndʒiːz/
phalanx /ˈfælæŋks, ˈfeɪ-/ phalanges /fəˈlændʒiːz/
-EX, -IX, -YX /-ɪks/ or /-eks/ -ICES /-əsiːz/
Singular Plural
appendix /əˈpendɪks/ appendices /əˈpendəsiːz/
apex /ˈeɪpeks/ apices /ˈeɪpəsiːz /
calix /ˈkeɪlɪks, ˈkæ-/ calices /ˈkeɪləsiːz, ˈkæ-/
cervix /ˈsɜː(r)vɪks/ cervices /ˈsɜː(r)vəsiːz / or /sɜː(r)ˈvaɪsiːz/
index /ˈɪndeks/ indices /ˈɪndəsiːz /
varix /ˈveərɪks/ varices /ˈveərəsiːz/
-ON /-ən/ -ON + -A /-ə/ or -ON + -S /-əns/
Singular Plural
ganglion /ˈɡæŋɡlɪən/ ganglia/ˈɡæŋɡlɪə/ or ganglions /ˈɡæŋɡlɪəns/
criterion /kraɪˈtɪərɪən/ criteria /kraɪˈtɪərɪə/ or criterions (rare) /kraɪˈtɪərɪəns/
These guidelines represent what is usually the rule; as with any grammar rules, they
are not valid in all instances.
1. Underline the most suitable word in each sentence.
a) Massive efforts in food/foods and drug/drugs safety are continuing.
b) Many valuable substances can be obtained from fresh fruit/fruits,
vegetable/vegetables and herb/herbs.
c) The government doesn’t/don’t want to support our veterinary science project.
d) We will need more animal brush-making bristle/bristles or hair/hairs.
e) The pet owner was interested in the interaction/interactions with other
medicament/medicaments and undesirable effects/effects.
f) Did you see the new President of the British Veterinary Association on the new/news
last night?
g) Still, there is no decrease in price for fresh fish/fishes for end consumer/consumers.
h) We need more information/informations regarding antihistamines for dogs.
i) We are here to give people advice/advices about plant/plants poisonous to cats.
j) After using this shampoo the dog hair/hairs is/are thicker and glossier.
k) All this item/these items can be eaten without heat treatment/treatments before
consumption.
2. Fill in the gaps with the proper quantifier (a lot of, many, much, few, a few, little, a
little).
1) Bottle-feeding a young pup is truly heart-warming, although you might have a hard
time figuring out exactly how …………………… milk he needs.
2) Too …………………… unintelligible information will lead to consumers ignoring the
essential information and paying attention to information which has no real value.
3) Are there …………………… over-the-counter bovine laxatives in stock at the moment?
4) If the suppositories are too soft to use, they should be cooled for only ……………………
minutes.
5) This method requires …………………… time and material and is particularly suitable for
non-specialist laboratories.
6) If necessary, moisten the swab before collecting the sample with ……………………
water.
7) …………………… remaining antibiotics at the end of treatment should be discarded.
8) …………………… ointments are made in the same way as herbal oils.
Vocabulary
acetic acid (n) /əˌsiːtɪk ˈæsɪd/ kyselina octová
anaerobic (adj) /ˌænəˈrəʊbɪk/ anaerobní
approved (adj) /əˈpruːvd/ schválený
benzoic acid (n) /benˈzəʊɪkˈæsɪd / kyselina benzoová
blanching (n) /blɑːntʃɪŋ/ blanšírování
break down (v) /breɪk daʊn/ rozložit
canned (adj) /kænd/ v plechovce, v konzervě
chill (v) /ˈtʃɪl/ chladit, mrazit
cider (n) /ˈsaɪdə(r)/ jablečné víno, mošt
cool (v) /kuːl/ ochladit, zchladit
cure (v) /kjʊə(r)/ nakládat do láku
decay (v) /dɪˈkeɪ/ hnít, tlít
deteriorate (v) /dɪˈtɪəriəreɪt/ zkazit se
dirt (n) /dɜː(r)t/ špína, nečistota
dry sausage (n) /draɪ ˈsɒsɪdʒ/ trvanlivý slam
durable (adj) /ˈdjʊərəb(ə)l/ trvanlivý, odolný
employ (v) /ˈdjʊərəb(ə)l/ použít, využít
enzyme (n) /ˈenzaɪm/ enzym
eradicate (v) /ɪˈrædɪkeɪt/ vymýtit, vyhubit
fermentation (n) /ˌfɜː(r)menˈteɪʃ(ə)n/ fermentace
flounder (n) /ˈflaʊndə(r)/ platýs, mořský jazyk
food (n) /fuːd/ potravina
foodstuff (n) /ˈfuːdˌstʌf/ potraviny
go bad (phr.) /ɡəʊ bæd/ zkazit se
grouse (n) /ɡraʊs/ tetřev, tetřívek
harvest (v) /ˈhɑː(r)vɪst/ sklízet, sklidit
heat (v) /hiːt/ ohřát
hurdle (n) /ˈhɜː(r)d(ə)l/ překážka
inhibit (v) /ɪnˈhɪbɪt/ zabránit, znemožnit
ionize (v) /ˈaɪənaɪz/ ionizovat
irradiation (n) /ɪˌreɪdiˈeɪʃ(ə)n/ ozáření, ozařování
lactic acid (n) /ˌlæktɪk ˈæsɪd/ kyselina mléčná
leavening (n) /ˈlev(ə)nɪŋ/ kynutí
maintenance (n) /ˈmeɪntənəns/ zachování, udržení
moisture (n) /ˈmɔɪstʃə(r)/ vlhkost
mould (n) /məʊld/ plíseň
nitrite (n) /ˈnaɪtreɪt/ dusičnan, nitrát
nonetheless (adv) /ˌnʌnðəˈles/ nicméně
objective (n) /əbˈdʒektɪv/ záměr
overcome (v) /ˌəʊvə(r)ˈkʌm/ překonat
package (v) /ˈpækɪdʒ/ zabalit, balit
packing (n) /ˈpækɪŋ/ balení
pasteurization (n) /ˌpɑːstʃəraɪˈzeɪʃ(ə)n/ pasterizace
perishability (n) /perɪʃəˈb(ə)ləti/ zkazitelnost
phenol (n) /ˈfiːnɒl/ fenol
pickle (v) /ˈpɪk(ə)l/ naložit, sterilovat (v nálevu)
plunge (n) /plʌndʒ/ ponořit
preservative (n) /prɪˈzɜː(r)vətɪv/ konzervant
produce (n) /ˈprɒdjuːs/ zemědělská produkce, plodiny
pulses (n, pl.) /ˈpʌlsɪz/ luštěniny
quail (n) /kweɪl/ křepelka
residual (adj) /rɪˈzɪdjuəl/ zbylý, zbytkový
retard (v) /rɪˈtɑː(r)d/ zpomalit
rid of (v) /rɪd əv/ zbavit se
rot (v) /rɒt/ zkazit se, shnít
salt (v) /sɔːlt/ nasolit, solit
sauerkraut (n) /ˈsaʊə(r)ˌkraʊt/ kyselé zelí
seal (v) /siːl/ neprodyšně uzavřít, utěsnit
shelf life (n) /ʃelf laɪf/ skladovatelnost
shrimp (n) /ʃrɪmp/ garnát, kreveta
smoke (v) /sməʊk/ udit
sorbic acid (n) /sɔːbɪkˈæsɪd/ kyselina sorbová
stream (n) /striːm/ tok
sublimation (n) /ˌsʌblɪˈmeɪʃ(ə)n/ sublimace
thermization (n) /θɜː(r)miˈzeɪʃ(ə)n/ termizace
thermoduric (adj) /θɜː(r)mʊə ˈdjʊərɪk/ snášející vysoké teploty
thermophile (n) /ˈθɜːməʊˌfaɪl/ termofil, termofilní mikrob
thrive (v) /θraɪv/ prospívat, růst
trapper (n) /ˈtræpə(r)/ lovec kožešin
treatment (n) /ˈtriːtmənt/ ošetření, úprava
vinegar (n) /ˈvɪnɪɡə(r)/ ocet
xerophile (n) /ˈzɪərəfaɪl/ xerofyt, suchomilný mikrob
yeast (n) /jiːst/ kvasinky
yogurt or yoghurt (n) /ˈjɒɡə(r)t/ jogurt