23 Модульна контрольна робота №3

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Модульна контрольна робота №3Task1. Fill in the gaps using the words in the box.
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Pressing out, coffee, quality, brew, caffeine, drip method, starch, infusion,
better, younger, influence
1. The ______ of a cup of coffee depends partly upon the kind of _______ and
partly upon how it is made.
2. _______ is so soluble that 80 per cent of it is removed in the first two minutes in
the preparation of coffee _____.
3. The _______ ______ produces a coffee with the maximum caffeol content.
4. There are many factors which ________ the quality of tea.
5. The ________ the leaves are the _______ the tea is.
6. ________ strong tea ________ is used in the preparation of iced tea.
7. The ________ present in cocoa and chocolate must be taken into consideration
in the cookery of these products.
8. All kinds of cocoa are made from chocolate by _______ _______ varying
amounts of the fat.
Task2. Choose the correct form in bold.
1. Coffee is one of the more/most popular beverages of the world.
2. A cup of coffee will contain the water-soluble products of the berry, the
more/most important of these being tanning, caffeol, carbon dioxide.
3. Tannin is more/most soluble in boiling than in vary hot water.
4. Coffee brew made with water at 95°C is, much less bittest/bitter than at
100°C.
5. Coffeeis treated in various ways to eliminate the large/largest part of the
caffeine.
6. Convention is often strong/stronger than reason.
7. If the coffee is actually allowed to boil, the steam carries away still
more/much of the caffeol.
8. Boiled coffee made by holding the ground coffee at a temperature of
between 85°C and 95°C contains less/little tannin.
9. The drip method is one of the old/oldest methods.
10.Probably one of the greater/greatest essentials in making of good coffee is
a clean pot.
Task 3. Transcribe and pronounce correctly the following words.
beverage, brew, caramelized carbohydrates,
volatility, infusion, percolation,
indigenous, astringency, carbon dioxide
Task 4. Match the words with the definition.
1. volatility a. soak or bathe in liquid
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2. soluble b. a way of filtration
3. steep c. liquid extract obtained thus
4. nibs d. mix together as required
5. percolation e. incidental product made in the manufacture

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Модульна контрольна робота №3

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