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Morning check‑in at the butcher’s

1. Film in the standard version.

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moduł 7.2

2. Film with subtitles.

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moduł 7.2

3. Film with subtitles and pauses. Listen and repeat after the speaker.

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moduł 7.2

4. Film with subtitles and narration.

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moduł 7.2
Exercise 1
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ćwiczenie 1
Exercise 2
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ćwiczenie 3
Exercise 3
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moduł 7.2
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Milk and milk products

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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.
Exercise 4
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moduł 7.2
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Homemade strawberry preserve

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moduł 7.2
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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 coolermd085265b41205277_1498556702378_0cooler with a controlled atmospheremd085265b41205277_1498556793131_0controlled atmosphere. Apples and pears are climacteric fruitsmd085265b41205277_1498556825545_0climacteric fruits so they can ripen after harvest.

S1: Well, your cooler is equipped with a modern cooling chambermd085265b41205277_1498556876814_0cooling 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 dryermd085265b41205277_1498556970768_0chamber dryer.

S2: Is it worth it?

S1: Yes, I preparemd085265b41205277_1498557167386_0preparedry fruit for market in small packages and sell them at a very good price.

S2: What about the juices?

S1: I pasteurizemd085265b41205277_1498557244640_0pasteurize 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 plantmd085265b41205277_1498557260264_0biogas plant, where they are turned into renewable energymd085265b41205277_1498557289742_0renewable energy.

S2: Pome fruitmd085265b41205277_1498557329381_0Pome fruit utilising can take place in many ways.

S1: And it also brings additional benefits to the environment!

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Exercise 5
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ćwiczenie 5
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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 foodsmd085265b41205277_1498557863561_0frozen foods, salads, jams, marmalades, preservesmd085265b41205277_1498557902862_0preserves and nectarsmd085265b41205277_1498557938471_0nectars. 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 fruitsmd085265b41205277_1498557969208_0berry fruits, pitted fruitsmd085265b41205277_1498558054608_0pitted fruits, pome fruits;

- vegetables: onionmd085265b41205277_1498558066305_0onion, cucurbitsmd085265b41205277_1498558088620_0cucurbits, brassicamd085265b41205277_1498558116761_0brassica, root, leafymd085265b41205277_1498558129016_0leafy, nightshademd085265b41205277_1498558158838_0nightshade, 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 (cratesmd085265b41205277_1498558196920_0crates, 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

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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 bakerymd085265b41205277_1498558396299_0bakery and I would like to purchase someflourmd085265b41205277_1498558412177_0flour.

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 millmd085265b41205277_1498558448390_0milloffers the highest quality high glutenmd085265b41205277_1498558466921_0high gluten wheat flour and rye flour.

P: How do you achieve the high quality of your products?

M: Good raw products are groundmd085265b41205277_1527602071569_0ground in modern grindersmd085265b41205277_1498558548703_0grinders. Sorting the milled productsmd085265b41205277_1498558590216_0milled products allows for obtaining semolinamd085265b41205277_1498558617565_0semolina 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 wholemealmd085265b41205277_1498558629181_0wholemeal 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‑grainmd085265b41205277_1498558666879_0whole‑grain flour.

P: What does that mean?

M: It consists of whole ground grains along with branmd085265b41205277_1498558693386_0bran. For wholemeal bread, I recommend adding different grains.

P: You mean cereal grains?

M: Not only cereal grains. Bakers often add buckwheatmd085265b41205277_1498558719045_0buckwheat, flax, pumpkin seeds, soybeans or amaranthusmd085265b41205277_1498558742588_0amaranthus 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 enhancersmd085265b41205277_1498558767351_0enhancers?

M: If you care about the health value of your products, I recommend speltmd085265b41205277_1498558800683_0spelt 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.

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Cherry juice production

Based on the audio‑video sequence , decide whether the following statements are true or false

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moduł 7.2
Exercise 6
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ćwiczenie 6
Exercise 7
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moduł 7.2
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Pictures

Look at the poultry carcass. Read and remember the names of its main parts.

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Name the fruit and products obtained from them. Do you know any other ones?

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Name the ingredients of individual yoghurts. Compare their price, weight, content

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Game

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moduł 7.2
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Dictionary

acidity (n. U) əˈsɪdəti
acidity (n. U) əˈsɪdəti

kwasowość

active cultures of bacteria (n. plural) ˈæktɪv ˈkʌltʃəz ɒv bækˈtɪəriə
active cultures of bacteria (n. plural) ˈæktɪv ˈkʌltʃəz ɒv bækˈtɪəriə

żywe kultury bakterii

amaranthus (n. U) ˈæməˌrænᵗθᵊs
amaranthus (n. U) ˈæməˌrænᵗθᵊs

amarantus

antioxidant (n. C) ˌæntiˈɒksɪdənt
antioxidant (n. C) ˌæntiˈɒksɪdənt

przeciwutleniacz

bakery (n. C) ˈbeɪkᵊri
bakery (n. C) ˈbeɪkᵊri

piekarnia

berry (adj.) ˈberi
berry (adj.) ˈberi

jagodowe

biogas plant (n. C) ˈbaɪəʊˌɡæs ˌplɑːnt
biogas plant (n. C) ˈbaɪəʊˌɡæs ˌplɑːnt

biogazownia

bran (n. U) bræn
bran (n. U) bræn

otręby

brassica (adj.) 'bræsɪkə
brassica (adj.) 'bræsɪkə

kapustne

buckwheat (n. U) ˈbʌkwiːt
buckwheat (n. U) ˈbʌkwiːt

gryka

butcher’s (n. C) ˈbʊtʃərz
butcher’s (n. C) ˈbʊtʃərz

masarnia

butter‑like product (n. C) ˌbʌtəˈlaɪk ˈprɒdʌkt
butter‑like product (n. C) ˌbʌtəˈlaɪk ˈprɒdʌkt

produkt masłopodobny

casing (n. C, U) ˈkeɪsɪŋ
casing (n. C, U) ˈkeɪsɪŋ

osłonka

chamber dryer (n. C) ˌtʃeɪmbə ˈdraɪə
chamber dryer (n. C) ˌtʃeɪmbə ˈdraɪə

komorowa suszarnia

churning (n. U) tʃɜːnɪŋ
churning (n. U) tʃɜːnɪŋ

zmaślanie

climacteric fruit (n. C, U) klaɪ'mæktərɪk ˌfruːt
climacteric fruit (n. C, U) klaɪ'mæktərɪk ˌfruːt

owoce klimakteryczne

cold room (n. C) ˌkəʊld ‘ruːm
cold room (n. C) ˌkəʊld ‘ruːm

komora chłodnicza

cold store (n. C) ˌkəʊld ˈstɔː
cold store (n. C) ˌkəʊld ˈstɔː

chłodnia

colorant (n. C) ˈkʌlərənt
colorant (n. C) ˈkʌlərənt

barwnik

controlled atmosphere (n. singular) kənˈtrəʊld ˈætməsfɪə
controlled atmosphere (n. singular) kənˈtrəʊld ˈætməsfɪə

kontrolowana atmosfera

cook (v.) kʊk
cook (v.) kʊk

gotować

cottage cheese (n. C, U) ˌkɒtɪdʒ ˈtʃiːz
cottage cheese (n. C, U) ˌkɒtɪdʒ ˈtʃiːz

sery twarogowe

crate (n. C) kreɪt
crate (n. C) kreɪt

skrzynka

cucurbit (adj.) kju'kɜ:bɪt
cucurbit (adj.) kju'kɜ:bɪt

dyniowate

curd (n. U) kɜːd
curd (n. U) kɜːd

skrzep

curing (n. U) kjʊərɪŋ
curing (n. U) kjʊərɪŋ

peklowanie

cytological quality (n. U) ˌsaɪtəˈlɒdʒɪkᵊl ˈkwɒləti
cytological quality (n. U) ˌsaɪtəˈlɒdʒɪkᵊl ˈkwɒləti

jakość cytologiczna

dairy (n. C) ˈdeəri
dairy (n. C) ˈdeəri

mleczarnia

enhancer (n. C) ɪnˈhɑːn.sə
enhancer (n. C) ɪnˈhɑːn.sə

polepszacz

fermentation (n. U) ˌfɜːmenˈteɪʃᵊn
fermentation (n. U) ˌfɜːmenˈteɪʃᵊn

fermentacja

fine‑mincing (n. U) faɪn ˈmɪnᵗsɪŋ
fine‑mincing (n. U) faɪn ˈmɪnᵗsɪŋ

kutrowanie

flour (n. U) flaʊə
flour (n. U) flaʊə

mąka

frozen food (n. C, U) ˌfrəʊzᵊn ˈfuːd
frozen food (n. C, U) ˌfrəʊzᵊn ˈfuːd

mrożonka

grinding (n. U) ˈɡraɪndɪŋ
grinding (n. U) ˈɡraɪndɪŋ

mielenie

high gluten (adj.) haɪ ˈɡluːtᵊn
high gluten (adj.) haɪ ˈɡluːtᵊn

wysokoglutenowy

hulling/destemming (n. U) ˈhʌlɪŋ / ˌdiː'stemɪŋ
hulling/destemming (n. U) ˈhʌlɪŋ / ˌdiː'stemɪŋ

odszypułkowanie

ingredient (n. C) ɪnˈɡriːdiənt
ingredient (n. C) ɪnˈɡriːdiənt

składnik

leafy (addj.) ˈliːfi
leafy (addj.) ˈliːfi

liściaste

lunch meat (n. U) lʌntʃ miːts
lunch meat (n. U) lʌntʃ miːts

wędlina

meat cutting (n. U) miːt ˈkʌtɪŋ
meat cutting (n. U) miːt ˈkʌtɪŋ

rozbiór

meat grinder (n. C) miːt ˈɡraɪndə
meat grinder (n. C) miːt ˈɡraɪndə

wilk

meat netting (n. U) miːt ˈnetɪŋ
meat netting (n. U) miːt ˈnetɪŋ

siatka wędliniarska

microbiological quality (n. U) ˌmaɪkrəʊbaɪəˈlɒdʒɪkᵊl ˈkwɒləti
microbiological quality (n. U) ˌmaɪkrəʊbaɪəˈlɒdʒɪkᵊl ˈkwɒləti

jakość mikrobiologiczna

mill (n. C) mɪl
mill (n. C) mɪl

młyn

milled product (n. C) ˌmɪldˈprɒdʌkts
milled product (n. C) ˌmɪldˈprɒdʌkts

mlewo

nectar (n. U) ˈnektə
nectar (n. U) ˈnektə

nektar

nightshade (adj.) ˈnaɪtʃeɪd
nightshade (adj.) ˈnaɪtʃeɪd

psiankowate

normalization (n. U) ˌnɔːməlaɪˈzeɪʃᵊn
normalization (n. U) ˌnɔːməlaɪˈzeɪʃᵊn

normalizacja

onion (adj.) ˈʌnjən
onion (adj.) ˈʌnjən

cebulowe

package (v.) ˈpækɪdʒ
package (v.) ˈpækɪdʒ

konfekcjonować

pausterize (v.) ˈpɑ:stʃəraɪz
pausterize (v.) ˈpɑ:stʃəraɪz

pasteryzować

pasteurized milk (n. U) ˈpæstʃᵊraɪzd mɪlk
pasteurized milk (n. U) ˈpæstʃᵊraɪzd mɪlk

mleko pasteryzowane

pome fruit (n. C, U) ˌpəʊm ˈfruːt
pome fruit (n. C, U) ˌpəʊm ˈfruːt

owoce ziarnkowe

powidl (n. U) ˈpɔvidəl
powidl (n. U) ˈpɔvidəl

powidła

preserve (n. C, U) prɪˈzɜːv
preserve (n. C, U) prɪˈzɜːv

konfitura

probiotic bacteria (n. plural) ˌprəʊbaɪˈɒtɪk bækˈtɪəriə
probiotic bacteria (n. plural) ˌprəʊbaɪˈɒtɪk bækˈtɪəriə

bakterie probiotyczne

processed cheese (n. C, U) ˌprəʊsest ˈtʃiːz
processed cheese (n. C, U) ˌprəʊsest ˈtʃiːz

sery topione

renewable energy (n. C, U) rɪˈnjuːəbl ˈenədʒi
renewable energy (n. C, U) rɪˈnjuːəbl ˈenədʒi

energia odnawialna

rinse (v.) rɪns
rinse (v.) rɪns

płukać

ripening rennet cheese (n. C, U) ˈraɪpənɪŋ ˌrenɪt ˈtʃiːz
ripening rennet cheese (n. C, U) ˈraɪpənɪŋ ˌrenɪt ˈtʃiːz

sery podpuszczkowe dojrzewające

roller mill (c. U) ˈrəʊlə mɪl
roller mill (c. U) ˈrəʊlə mɪl

mlewnik

semolina (n. U) ˌsemᵊlˈiːnə
semolina (n. U) ˌsemᵊlˈiːnə

kasza manna

settling (n. U) ˈsetlɪŋ
settling (n. U) ˈsetlɪŋ

osadzenie

smoke (v.) ‘sməʊk
smoke (v.) ‘sməʊk

wędzić

smoked meat (n. U) sməʊkt miːt
smoked meat (n. U) sməʊkt miːt

wędzonka

souring (n. U) ˈsaʊəʳɪŋ
souring (n. U) ˈsaʊəʳɪŋ

ukwaszenie

spelt (n. U) spelt
spelt (n. U) spelt

orkisz

stone (adj.) stəʊn
stone (adj.) stəʊn

pestkowe

strawberry preserve (n. C, U) ˈstrɔːbᵊri prɪˈzɜːv
strawberry preserve (n. C, U) ˈstrɔːbᵊri prɪˈzɜːv

konfitura truskawkowa

stuffing (n. U) ˈstʌfɪŋ
stuffing (n. U) ˈstʌfɪŋ

farsz

test for adulteration (n. C) test fɔːʳ əˌdʌltəˈreɪʃᵊn
test for adulteration (n. C) test fɔːʳ əˌdʌltəˈreɪʃᵊn

próba na zafałszowanie

thermal treatment (n. C, U) ˈθɜːməl ˈtriːtmənt
thermal treatment (n. C, U) ˈθɜːməl ˈtriːtmənt

obróbka termiczna

thickener (n. C, U) ˈθɪkənə
thickener (n. C, U) ˈθɪkənə

zagęstnik

UHT (adj.) ˌjuːeɪtʃˈtiː
UHT (adj.) ˌjuːeɪtʃˈtiː

UHT

vaporize (v.) 'veɪpəraɪz
vaporize (v.) 'veɪpəraɪz

odparować

whole‑grain (adj.) ˈhəʊlɡreɪn
whole‑grain (adj.) ˈhəʊlɡreɪn

pełny przemiał

wholemeal (adj.) ˈhəʊlmiːl
wholemeal (adj.) ˈhəʊlmiːl

razowy