23 Модульна контрольна робота №3

Дізнаємось

Task 1. Fill in the gaps using the words in the box.
evaporate, digestible, raw, cooking, acidity, nutritive value,
hydrolysis, length
1.We prefer the changed flavour, even though it means less __________ .
2.The raw potato starch is less __________ than the cooked potato starch.
3.Some cooked fruits contain nearly as much vitamin C as the __________
fruit.
4.The less of minerals depends upon the water which leaves the vegetables
during the __________ process.
5.Vegetables containing a large a mount of water cannot be cooked in the oven
because they __________ off their water too rapidly.
6.The preservation of the natural flavour of vegetables may be controlled by the
__________ of the cookery period.
7.The blackening is due primarily to the ___________ of proteins of the
potatoes.
8.It varies with the size and age of the vegetable and the __________ of water.

Навчимось

Task 1. Fill in the gaps using the words in the box.
evaporate, digestible, raw, cooking, acidity, nutritive value,
hydrolysis, length
1.We prefer the changed flavour, even though it means less __________ .
2.The raw potato starch is less __________ than the cooked potato starch.
3.Some cooked fruits contain nearly as much vitamin C as the __________
fruit.
4.The less of minerals depends upon the water which leaves the vegetables
during the __________ process.
5.Vegetables containing a large a mount of water cannot be cooked in the oven
because they __________ off their water too rapidly.
6.The preservation of the natural flavour of vegetables may be controlled by the
__________ of the cookery period.
7.The blackening is due primarily to the ___________ of proteins of the
potatoes.
8.It varies with the size and age of the vegetable and the __________ of water.

Проблемні питання

Д.з.

Доступно тільки для зареєстрованих користувачів