English as a business language

Word file:
Pastry – qənnadı məmulatı
Baker's, bakery – çörəkçi, çörək və şirniyyat satılan mağaza
Confectionery – qənnadı məmulatları
Baking powder – qabartma tozu
Pie – piroq
Cake – tort, keks
Firm – möhkəm, davamlı
Blend – qarışdırmaq; blender – qarışdıran
Thoroughly – hərtərəfli,ətraflı
Flacky pastry, puff pastry – qat-qat xəmir
Choux pastry – bişmiş xəmir ( ekler xəmiri)
Chill – soyutmaq, sərinləşdirmək
Layer –qat
Yolk – yumurta sarısı
Starch – nişasta
Appetizer – qəlyanaltı, məzə
Wrap – bükmək
Cookbook – yemək kitabı
Pastry bag – xəmir torbası
Rolling – pin – oxlov
Disposable – birdəfəlik
Decorate – bəzəmək
Vanilla – vanil
wire – tel, sim, məftil


Questions:
1. What is pastry?
2. What pastry dishes do you know?
3. What type of pastry can you name?
4. What is shortcrust pastry?
5. What does the process of making shortcrust pastry include?
6.What about flaky pastry?
7.How is puff pastry made?
8.Is choux a light or heavy pastry?
9.What does the name of choux originate from?
10. How can you explain the process of making choux pastry?
11. What is a cookbook?
12What can you say about pastry bag?
13.What is a pastry board?
14.What is the other name of pastry cream? What is pastry cream?
15. What about pastry cutters? Pastry blender?


Food hygiene

Food safety is used as a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

Food can transmit pathogens which can result in the illness or death of the person or other animals. The main mediums are bacteria, viruses, mold, and fungus. It can also serve as a growth and reproductive medium for pathogens. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards. Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. In theory, food poisoning is 100% preventable. However this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.

Food safety issues and regulations concern:

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  Agriculture and animal husbandry practices
  
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  Food manufacturing practices
  
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  Food additives
  
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  Novel foods
  
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  Genetically modified foods
  
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  Food label
  
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  Food contamination
  

Food should be stored: well – maintained, clean, dry. Food quality is the quality characteristics of food that is acceptable to consumers.
The term food hygiene is used to describe the preservation and preparation of food in a manner that ensures the food is safe for human consumption. Food hygiene is concerned with the hygiene practices that prevent food poisoning. Food hygiene practices specify safe ways to handle, store, prepare, serve, and eat food. The five key principles of food hygiene, according to WHO (World Health Organization), are:
1. Prevent contaminating food with pathogens spreading from people, pets, and pests.
2. Separate raw and cooked foods to prevent contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
4. Store food at the proper temperature.
5. Use safe water and safe raw materials.