English as a business language

Word file:

Nourishment – qidalanma

Nutrition – qidalanma
Significant - əhəmiyyətli, mühüm
Diverse – müxtəlif
Diversity – müxtəliflik
Income – gəlir, qazanc
Healthy diet – sağlam pəhriz
Sparkling water – qazlı su
Nutritional value – qida dəyəri
Sour cream – xama
Cottage cheese – kəsmik, şor
Portion – hissə, pay, porsiya
Regular – müntəzəm, qaydalı
Artificial – süni
Quantity – kəmiyyət, miqdar
Pasta – makaron
Canned goods – konservləşdririlmiş məhsullar
Pay attention – diqqət yetirmək
Ingredient – tərkib hissəsi, inqrediyent
Protein – zülal
Fat – yağ
Cell – hüceyrə
Seafood – dəniz məhsulları
Starch – nişasta
Pastry products – xəmir məhsulları


The technology of preserving

Food preservation is about the ways and means which help to preserve food. Food spoils from bacteria if it is not treated. For thousands of years, humans have used methods of preserving food, so that they can store food to eat later. The simplest methods of preserving food, such as drying strips of fish or meat in the hot sun have been used for thousands of years, and they are still used today by indigenous peoples. The other ancient method is to use salt, and often drying and salting are done together.

Food is spoiled because microorganisms change it. There are five basic techniques which make food last longer:

• 
  Killing the microorganisms, or preventing them from multiplying
  
• 
  Contact of microoganisms with food is prevented
  
• 
  Certain additives prevent or slow the growth of microoganisms; this is often called curing
  

Usually several of the techniques are combined. Many common methods use several of these approaches at the same time. For example, pickles preserved in a jar are heated then put in a mixture of vinegar and brine. Fruit jams and jellies are heated and mixed with a large amount of sugar. Some preserved fruit is heated and then mixed with alcohol and a large amount of sugar. Smoked hams are cured in brine and then exposed to the smoke from burning wood chips.
Some techniques of food preservation pre-date the dawn of agriculture. Others were discovered more recently. Common traditional techniques of food preservation are: boiling, canning, freezing, heating, pickling , sugaring, cooling, jellying, jugging and etc.


Boiling liquids can kill any existing microbes. Milk and water are often boiled to kill any harmful microbes that may be present in them.


Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.


Confit is any type of food that is cooked slowly over a long period as a method of preservation. Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature, as opposed to deep frying. Meat can be preserved by salting it, cooking it at or near 100 °C (212 °F) in some kind of fat, and then storing it immersed in the fat.


Cooling preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot. The introduction of commercial and domestic refrigerators allow food such as fresh fruit, salads and dairy products to be stored safely for longer periods, particularly during warm weather.