anh văn chuyên nghành hóa thực phẩm

#0101 under vacuum and the mixture is usually heated to a temperature of 180 to 1900 F either before or after concentration to obtain the desired degree of sugar inversion.. The third

#0101

LESSON 1

1 READING

JELLIES, JAMS, PRESERVES, MARMALADES AND FRUIT BUTTER

Partly as a result of the manner in which the preserving industry developed, a clear differentiation between these products cannot always be made Jelly is distinct from the others since it contains little or no insoluble solids The term "preserve" and "jam" are generally used synonymously, however, preserves have sometimes been differentiated from jams on the basis of the size of the fruit pieces present, the preserve containing whole fruit or large pieces whereas jams contain the crushed

or disintegrated fruit

Marmalade was originally an English product prepared from bitter varieties of oranges American marmalades have been variously defined as fruit preserves of pulpy or semisolid consistency, as preserves consisting of slices of a fruit suspended in a jelly, and as a preserve made only from citrus fruits Confusion in the use of the term "marmalade" could be avoided if it were restricted to preserves made from citrus products since the other definitions apply more nearly to fruit preserves

or jams Fruit butters are the smooth, semisolid products obtained by cooking a screened fruit with either sugar or a fruit juice

Manufacturing methods Fruit intended for preserve manufacture should be selected and prepared

by methods similar to those used in preparing fruit juices Jellies are prepared from fruit-juice ingredients The fruit, which may be fresh, frozen, or canned, is usually heated to aid in removing the juice and to increase the quantity of color and of pectin extracted Firm fruits such as apples and plums are crushed, and water is added to aid in extracting the juice The actual quantity or fruit-juice component present in extracts which contain added water is based on the soluble solids content of the extract

Fruits may be crushed, sliced, or left whole in preparation for jam, preserve, and marmalade manufacture The fruit may be frozen or canned if it is to be stored for future use Fruit butters may

be prepared from fresh, frozen, canned, or dried fruits The fruit is passed through a fine screen to give the desired consistency

The cooking process, by which concentration is achieved, also causes a partial inversion of sucrose,

a partial hydrolysis of pectin, and some loss of aroma and flavor To reduce the loss of aroma and flavor and pectin decomposition, the boiling period should be as short as possible Three methods of concentration are used commercially The oldest is the batch method using as open steam jacketed kettle The size of the kettle is usually limited to 50 gal so that rapid concentration is obtained A second method employs evaporation under vacuum at temperatures sufficiently low to prevent flavor changes caused by heat Larger kettles may be employed when evaporation is conducted

#0101 under vacuum and the mixture is usually heated to a temperature of 180 to 1900

F either before or after concentration to obtain the desired degree of sugar inversion The third method involves the use of continuous jelly machines, which permit an uninterrupted flow of fruit, sugar, and other ingredients into finished preserves

( GS.TS Nguyễn Thị Hiền và các cộng sự, Ngôn ngữ tiếng Anh chuyên ngành hóa học, thực phẩm và công nghệ sinh học, NXB Khoa học và Kĩ thuật, Hà Nội, 2009)

2 VOCABULARY:

fruit butters (n) Bơ mứt trái cây citrus fruits (n) Trái cây có múi, có vị

chua

Synonymously (adv) Đồng nghĩa Confusion (n) Bối rối, dễ nhầm lẫn

Disintegrate (v) Tan rã ra Consistency (n) Sự đồng đều

Pulpy (adj) Mềm, có nhiều thịt Evaporation (n) Sự bay hơi

3 EXERCISE

Writing a process using transitional words

Common transitional words for a process:

 First (of all) Second Third

 Firstly Secondly Thirdly

 In addition Additionally

 Similarly

 Furthermore Moreover Further

 As an example

 For instance

 Not only but also

 including

 More than

 Also

 coupled with

 Both and

 Frist stage

 The first stage is WHEN + NOUN + VERB

 To begin with,

 The process commences with

 Middle stage

 Eventually

 This step involves + V-ing

 After this stage is complete,

 The next step isWHEN + NOUN + VERB

 By this stage,

 The next step after this + V

 At the same time,

 While/ As

 Once A has finished, B is able to start

 Last stage

 Once the final stage has been completed,

#0101

RASPBERRY JELLY RECIPE

Ingredients

4 cups (1L) apple juice

1 cup frozen raspberries

1 table spoon (tbsp) gelatine

Cooking method

(Source: Internet)

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Phạm Thị Đoan Trinh

LESSON 2 PLAGIARISM

1 READ the following extract:

Three methods of concentration are used commercially The oldest is the batch method using

as open steam jacketed kettle The size of the kettle is usually limited to 50 gal so that rapid concentration is obtained A second method employs evaporation under vacuum at temperatures sufficiently low to prevent flavor changes caused by heat Larger kettles may

be employed when evaporation is conducted under vacuum and the mixture is usually heated

to a temperature of 180 to 1900F either before or after concentration to obtain the desired degree of sugar inversion The third method involves the use of continuous jelly machines, which permit an uninterrupted flow of fruit, sugar, and other ingredients into finished preserves

( GS.TS Nguyễn Thị Hiền và các cộng sự, Ngôn ngữ tiếng Anh chuyên ngành hóa học, thực phẩm và công nghệ sinh học, NXB Khoa học và Kĩ thuật, Hà Nội, 2009,

p.44)

Which of the following are plagiarised and which are acceptable?

a) Three methods of concentration are used The oldest is the batch method using as open steam jacketed kettle The size of the kettle is limited to 50 gal so that rapid concentration is obtained A second method employs evaporation under vacuum at temperatures sufficiently low to prevent flavor changes caused by heat Larger kettles may

be employed when evaporation is conducted under vacuum and the mixture is usually heated

to a temperature of 180 to 1900F either before or after concentration to obtain the desired degree of sugar inversion The third method involves the use of continuous jelly machines, which permit an uninterrupted flow of fruit, sugar, and other ingredients into finished preserves

b) There are three methods of concentration The batch method uses open steam jacketed kettle of which the size is limited to 50 gal so that rapid concentration is obtained

A second method utilizes evaporation under vacuum at temperatures sufficiently low to prevent flavor changes caused by heat Larger kettles may be employed when evaporation is conducted under vacuum and the mixture is usually heated to a temperature of 180 to 1900F either before or after concentration to obtain the desired degree of sugar inversion Third method relates to the employment of continuous jelly machines, which allow an

uninterrupted flow of fruit, sugar, and other ingredients into finished preserves (Nguyen Thi Hien, 2009, p.44)

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Phạm Thị Đoan Trinh

c) Three methods of concentration are used, including batch method, evaporation under vacuum and employment of continuous jelly machines An open steam jacketed kettle with the size not bigger than 50 gal is usually used in the batch method in order to obtain a rapid concentration For the evaporation process under vacuum, the operated temperature is rather low to avoid the flavor changes due to high heat In the last method, the continuous jelly machines can allow the fruit, sugar and other ingredients to flow uninterruptedly into the

final products (the finished preserves) (Nguyen Thi Hien, 2009, p.44)

2 HOW to avoid plagiarism

Three ways to integrate other people‟s voices into your writing to AVOID plagiarism:

- Write exactly what the source says  Quotation: put the sentences in quotation mark

“ ”

- Give the same ideas as the source in the same details  Paraphrase

- Give the same idea as the source but in a shorter version  Summary

PARAPHRASING techniques:

1/ Changing vocabularies

2/ Changing word class: Noun, adjective, adverb, verb

3/ Changing word order

SUMMARY writing:

- In essay writing, students often have to summarise part of a book or journal article

- The summary may be just one or two sentences, to explain the main idea of the article, and perhaps compare it with another summarised text, or it might be necessary to include much more detail

- A summary can range from 1–2% of the original to more than 50%: summarising is

a flexible tool

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Phạm Thị Đoan Trinh

3 HOW to Cite your reference:

In Havard standard, students have to include:

a) The authors‟ name and

b) The year of publication

c) the page number of the QUOTATION (only

Example:

1 The definitions of jelly, jam and fruit butter are mentioned in Nguyen Thi Hien (2009)

2 Nguyen Thi Hien (2009) reported that there are three methods of concentration used in manufacturing of jelly and jam

4 BIBLIBIOGRAPHY: Your list of reference at the end of your work

a) Article (bài báo)

SURNAME, Full first name(s) (Year) Name of article Name of Journal Volume

(number), page-page

Ex: MALLIER T and BAILEY, M (1997) How students search for vacation

employment International journal of manpower, 18(8), 702 – 714

b) Books (sách)

SURNAME, Full first name(s) (Year) Name of Book Place, Publisher

Ex: ELLIS, John (1992) Visible fictions: cinema, television, video Rev.ed, London,

Routledge

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LESSON 3 EQUIPMENT IN LABORATORY

1 MATCH each equipment with its correct name provided in the box

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2 Students practise in pair to say the name of the equipment/ device

Suggested expressions:

- This glassware is called

- The item shown above is

- This piece of glassware is called

- The name of this equipment is

3 Fill in the blank with the words provided in the box

1) is used for routine measuring and mixing in the lab It is used to measure

volumes to within 10% accuracy The flat bottom and spout allow this piece of glassware to

be stable on the lab bench or hot plate, plus it's easy to pour a liquid without making a mess 2) A _is used in filtration where a vacuum may be used to separate

or dry a sample It is traditionally made of porcelain, but glass and plastic funnels are also available

3) A is a piece of laboratory glassware used to cool hot liquids or vapors

It consists of a tube within a tube

4) An is a cone-shaped container with neck It is used to measure, mix, and store liquids The shape makes it very stable Most are made of borosilicate glass so that they can be heated over a flame or autoclaved

5) _is used when it is necessary to dispense a small measured volume of a liquid, as for titration Burets may be used to calibrate the volumes of other pieces of glassware, such as graduated cylinders

(Source: http://chemistry.about.com/)

J Round bottom flask K Graduated cylinder L Test tube

P Separatory funnel Q Volumetric flask R Vial

S Balance T Three – neck round bottom flask

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4 Distillation diagram

5 Distillation experiment

Watch the video and try to answer following questions:

1 What is a simple distillation?

2 What is distillation used for?

3 Write a short paragraph describing the distillation process

distilling flask (a round bottom flask) thermometer

heat source (a Bunsen burner) condenser

cooling water in distilling head cooling water out receiving flask connecting tube

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6 Vocabulary

Lab bench (n) /lab bɛn(t)ʃ/ Bàn dài khu vực thí nghiêm

Hot plate (n) /hɒt pleɪt/ Bề mặt phẳng có gia nhiệt để đun hoặc

giữ nóng

To consist of sth

= to be composed of sth

= to comprise sth

/kənˈsɪst/ Bao gồm

Dispense (v) /dɪˈspɛns/ Phân ra, chia ra, tháo ra (chất lỏng)

Graduated cylinder (n) /,ɡradjʊ „eitid

7 Homework

List out the rules to follow when you are in the laboratory Please do it briefly and concisely Each student has to hand your writing in to your teacher in the next class

Video link:

https://www.youtube.com/watch?v=GjAD83B4JaY&list=PL4qaj9envIYnBaQSPpcOM UqWiQUAgPoMq

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LESSON 4 STYLE IN ACADEMIC WRITING

1 Academic writing is usually:

 Clear and precise (and more complex than spoken language)

 Semi-formal rather than very formal or informal

 Serious rather than conversational

 Impersonal and objective; (the emphasis is on the information rather than you, the writer and you must provide EVIDENCE for any statements you make which could be challenged)

 Well structured; (write in clear sentences and paragraphs or sections)

TIPS:

 Avoid idiomatic (thổ ngữ) or colloquial (thân mật) vocabulary

 Avoid showing emotion or personal attitude

 Some words have better alternatives…

 Avoid "etc." "and so on …"

 Use statements rather than questions

 Don‟t “talk” to the reader

 Avoid personal pronouns “I”, “you”,“we”

 Use the full verb form, not the contracted form

 Use “careful” or “cautious” language

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2 Useful websites for further information and practice

www.uefap.com/writing

www.utoronto.ca/writing/advise.html

http://owl.english.purdue.edu/owl/resource/681/01/

www.writing.engr.psu.edu/ (Writing Guidelines for Engineering and Science Students)

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LESSON 5 FERMETATION AND FERMENTED MILK PRODUCTS

1 List out some fermented products

2 Reading to writing

Fermentation of glucose using yeast

Fermented products

Boiling tube

Limewater

Cotton wool bung

Conical flask

Glucose, water and yeast

#0501 Fermentation experiment

a Put 5 g of glucose in the conical flask and add 50 cm3 of warm water Swirl the flask

to dissolve the glucose

b Add 1 g of yeast to the solution and loosely plug the top of the flask with cotton wool

c Wait while fermentation takes place

d Remove the cotton wool and pour the invisible gas into the boiling tube containing

limewater Take care not to pour in any liquid as well

e Gently swirl the limewater in the boiling tube and note what happens

f Replace the cotton wool in the top of the flask

Answer the following questions:

1 How do you know fermentation is taking place?

2 Which gas does limewater test for?

3 Write a short paragraph describing the experiment process, using the description above but with paraphrasing