late this table. We shall speak about main vitamins and their importance for our body.
Vitamin A
Vitamin B
Vitamin C
Vitamin D
oo Is needed by the eyes
oo Can be stored by the body
oo Milk, butter and green vegetables contain vitamin A
oo Cannot be stored
oo Must be supplied all the time by the food we eat
oo Grains have vitamin B
oo Without vitamin C mens teeth, arms and legs become brittle and weak
oo Lemons, oranges and tomatoes have vitamin C
oo Is the sun vitamin
oo We get it in milk and eggs and sunlight on our skin
Eyes - глаза
To store - запасать
To supply - снабжать
Grains - зерновые культуры
Brittle - хрупкий
Sunlight - солнечный свет
Now tell us about vitamins and their main functions referring to the table.
V. Lets learn the table and we shall know when vitamins are lost and when they are retained in the process of cooking.
Listen to the text and match the information that is suitable for certain way of cooking. I shall read the text two times. You may write the letter next to the word.
1) Frying
a) Preserves (cохраняет) most nutrients (питательные вещества) and flavour
2) Microwaving
b) There is vitamin loss (потеря). Vegetables retain (сохраняют) some vitamins.
3) Stewing
c) Retains some vitamins. There is minimal vitamin loss. Increases (увеличивает) the fat content (содержание жира) of food.
4) Grilling
d) Some vitamins are lost in liquid (в жидкости)
5) Boiling
e) There is minimal vitamin loss
6) Steaming
f) Vitamins leach into liquid (попадают в жидкость) but retention (сохранение) is better than in roasting
7) Roasting
g)Open-flame (на открытом огне) grilling may indu
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