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7/17/2019 Task Sheet
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FOOD TE HNOLOGY
URSO DE LE TO OMPRENSIÓN EN INGLÉS
AUTORES: CARO, Brunela
GONZÁLEZ, Lourdes
2015
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GUÍA DE ESTUDIO
ACTIVIDADES
1) Lea el título del artículo a continuación. Comente con la clase de qué se
trata el texto.
2) Lea el resumen (abstract). Subraye las palabras clave. Resuma en cuatro o cinco
palabras la idea principal del artículo.
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3) Ahora, lea el texto en forma global y realice las actividades 4 a 7.
Objetivos Generales: Comprender la descripción de procesos. Responder
preguntas de comprensión lectora.
Obj etivos específicos: poner en práctica contenidos de referencia textual, voz
pasiva y organizadores gráficos.
Skimming o hacer una lectura global consiste en leer rápidamente
el texto con la finalidad de captar la idea general de este.
Consecuentemente, al aplicar esta estrategia no se leen todas y
cada una de las palabras, sino que, por ejemplo, se mira
rápidamente el primer párrafo de un texto; luego, las primeras
oraciones de cada párrafo y por último, el párrafo final.
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The Journal of Royal Society for the Promotion of Health; December 2001, 121 (4), pp. 220-223
Article
Retail Fast Foods: Overview of Safe SandwichManufacture
J L Smith; G J Davis; A J Bent
Jennifer L Smith, BSc (Hons) , TCS* Associate, Treats and Snax Group, 7 Greenock Road, Acton , LondonW3 8DU, England Tel: +44 (0)20 8993 4988 Email: jennifer_smith@btinternet.com
G Jill Dav ies, Bed , MSc, PhD, FRSH, Professor of Nutrition, Nutrition Research Centre, South BankUniversity, 103 Borough Road, London SE1 0AA, England
Alan J Ben t, BA, FIFST, Senior Lecturer Banking Technology, School of Applied Science, South BankUniversity, 103 Borough Road, London SE1 0AA, England Corresponding author : Jennifer L Smith* A TCS is a government-funded scheme which enables high-calibre graduates to work in companies,normally for two years, on projects central to the needs of the businesses and their growth and development.
A TCS programme is supported by experienced staff from the company and a university partner.Received 31 October 2001, revised and accepted November 2001
Key words Control ; HACCP; hygiene; manufacture; safety; sandwiches
Popular Sandwiches
Despite the many different types of sandwiches and fill breadproducts available on the market, the traditional fillings are incontinual high demand. Popular sandwiches include 'eggmayonnaise and cress' and 'bacon, lettuce and tomato'(commonly known as 'BLT'). The considerations a foodbusiness has to take into account to make sandwichescommercially are vastly different from those an individual wouldmake in their own kitchen. In order to give readers an insightinto the complexity of producing a seemingly simple foodproduct, this article will review the process involved insandwich-making from the starting point of selecting suppliersthrough to distinguish the finish product to retail outlets.
Quality Issues with Suppliers and IngredientsThere are many ingredient suppliers available to the sandwichmanufacturer. The market demand for different types ofsandwiches is considerable, so suppliers need to be able tooffer a large range of products. The sandwich manufacturerneeds a selection of plain and speciality breads, pre-madefillings, meats, cheese, salads and dressings. The first hurdle isto find reputable suppliers that are consistently reliable ataccepting and delivering orders. Due to the short shelf life ofsandwiches, deliveries of fresh bread, rolls and salads arerequired every day. (…) In order to meet the strict timedemands placed on the sandwich manufacturer, they will havereliable suppliers of the basic ingredients. An audit of suppliers
should be carried out on a regular basis to ensure that qualitystandards, procedures, systems and product specifications arebeing met.
Abstract
The manufacture of sandwiches on alarge scale for purchase at retailoutlets is anything but simple. Thereare many quality, safety and hygieneprocesses that must be taken intoaccount before, during and afterproduction. The manufacturer must besure of the requirements for qualityand safety to determine suitablesuppliers, methods of assembly,packaging, and distribution methods.Procedures must be in placethroughout production to ensure safe
food is being offered for sale to theconsumer. Some of the steps toassure good quality include Hazard Analysis Critical Control Points andTemperature Control, both of whichare legal requirements andimplementing good manufacturingpractice. There are strict legalrequirements for labelling that have tobe followed.This article concludes that safesandwich manufacture on a largescale is a very complex process that
incorporates many hygiene, safetyand legal requirements.
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High quality ingredients are thekey to maintaining the desiredshelf life of sandwiches. Themain problem with sandwiches
is the moisture content of theingredients, particularly thosethat contain salad vegetables.(…) To demonstrate the issues, letus consider the production of aBLT sandwich (see figure 1). It islikely that four suppliers ofingredients will be needed.Suppliers of bread, bacon, saladand mayonnaise are required. Inpurchasing the bread,consideration should be given to
time of manufacture, slicethickness, numbers of slice perload, time and cost; for bacon,the cost, type (back, middle,streaky), cut (slice thickness),salt content, fat content andcooking method (fried or grilled).For salad, this can be pre-washed and fully prepared forimmediate use in sandwiches, ormay be hold and washed, whichwill require preparation timebefore use. In addition to these
requirements, the type (oflettuce and tomato particularly),cost and shelf life need to beconsidered. The purchase ofmayonnaise requiresconsideration of thickness(viscosity or ability to spread),taste, cost and shelf life. Similardecisions are needed for eachand every bread product thatleaves the factory. (...)
Recipe and Production
Sandwich assembly needs muchmore than the correct ingredientsand suppliers. In order to reducethe loss of product quality of asandwich, the assembly ofingredients needs attention. Asmentioned earlier the moisturecontent of a packaged sandwichcan be a factor in reducing thequality due to the movement ofwater. Placing lettuce with a highwater content on top of a layer ofmayonnaise causes the lettuce to
lose turgidity and mayonnaise tolose viscosity (Taylor, 1996). This
unfortunately results in a reduction
of eating quality for bothingredients, making the productunacceptable.(...)Although the manufacturerwants each product to lookappetising, the amount of fillingneeds to be controlled in order tokeep the sandwich within budget.This is where written companydocuments and manuals that giveexact details of recipes andproduction specifications areneeded. These documents are
used in conjunction with thecompany Hazard Analysis CriticalControl Point (HACCP)procedures to assure safety.Each sandwich type producedshould have an entry, and aphotograph, in a company manualof written product specifications,giving details of quality and safetyissues. In addition the companywill have recipe sheets for eachproduct which detail the exactamount of each ingredient and
assembly that will be used by staffduring production. These
procedures form part of a system
called 'good manufacturingpractice' (GMP) which is definedas, “a combination ofmanufacturing and quality control
procedures aimed at ensuringthat products are consistentlymanufactured to theirspecifications” (Joined FoodSafety and Standards Group,1999).Sandwiches are often made on aproduction line, using a conveyorbelt, involving staff progressively
adding ingredients along the lineuntil the product is complete. Inorder to achieve an acceptableshelf life for each product, thatincorporates the quality andsafety issues, a number of factorsneed to be considered duringrecipe formulation andproduction: where the product isplaced, how thick the layers are,in which order the ingredients aredeployed.[...]
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Organizadores Gráficos
Los organizadores gráficos son representaciones visuales de información textual.Su objetivo es una mejor comprensión de textos complejos, la observación de conceptos
clave de un texto, su estructura y las relaciones entre esos conceptos.
Hay diferentes tipos de organizadores gráficos:
- Tablas: útiles para la comparación de ideas opuestas o en relaciones de causa-efecto.
- Círculo con flechas: se usa para mostrar un proceso iterativo que fluya forma circular.
- Diagrama de Venn: se utiliza para destacar diferencias y similitudes entre dos conceptos o
ideas en círculos superpuestos.
- Organigrama: útil para identificar eventos o pasos en un proceso.
Grabe and Stoller, 2001 . Readin for Academic Pur oses: Guidelines for the ESL/EFL Teacher.
4) a- Observe el gráfico que se encuentra en el artículo. ¿Qué partes del gráfico están
explicadas en el texto? Comente con la clase.
………………………………………………………………………………………………….
b- Lea el abstract una vez más. Complete el siguiente gráfico con la información leída.
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5) Lea las siguientes oraciones. Elija la opción correcta de acuerdo con el
referente de las palabras en negrita.
1- The main problem with sandwiches is the moisture content of the ingredients,
particularly those that contain salad vegetables.
Those hace referencia a:
a- Ingredientes
b- Verduras
c- Sandwiches
d- El problema principal
2- Placing lettuce with a high water content on top of a layer of mayonnaise causes the
lettuce to lose turgidity and mayonnaise to lose viscosity (Taylor, 1996). This
unfortunately results in a reduction of eating quality for both ingredients, making the
product unacceptable.
This hace referencia a:
a- Mayonesa
b- Poner lechuga con alto contenido de agua
c- Calidad alimenticia
d- Toda la oración anterior
ELEMENTOS REFERENCIALES:
Algunas palabras, como los pronombres demostrativos y personales, nos ayudan a saber de qué o de
quién se habla en un texto. A veces, los participantes no se vuelven a nombrar, y en lugar de eso,
encontramos elementos referenciales.
Ej: There are many good manufacture processes. These are...
Los elementos referenciales pueden ser:
- Pronombres personales: it, they, he, she.
- Pronombres demostrativos: this, these, that, those.
El referente de estas palabras puede encontrase mirando hacia atrás (referencia anafórica):
Ej: The considerations a food business has to take into account to make sandwiches commercially are
vastly different from those an individual would make in their own kitchen.
o mirando hacia adelante (referencia catafórica):
Ej: Once they are finished, the sandwiches are ready to sell.
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3- This is where written company documents and manuals that give exact details of recipes
and production specifications are needed. These documents are used in conjunction
with the company Hazard Analysis Critical Control Point (HACCP) procedures to assuresafety.
These documents hace refencia a:
a- Manuales
b- Documentos y manuales escritos de la compañía
c- Procedimientos
d- Especificidad de producción
6) a- Observe los verbos en negrita. ¿Qué estructura verbal tienen?
LA VOZ PASIVA:
La voz pasiva se utiliza cuando el sujeto es el receptor de la acción del verbo. El sujeto se omite
cuando la acción es más importante que quién la realiza, cuando el agente (el que realiza la
acción) es desconocido, o cuando el agente es obvio.
La forma de la voz pasiva:
“TO BE” + PARTICIPIO PASADO Ej: Sandwiches are produced on a production line.
↓ ↓ Su eto rece tor To be + artici io asado
Sandwiches are often made on a
production line, using a conveyor belt,
involving staff progressively adding
ingredients along the line until the
product is complete. In order toachieve an acceptable shelf life for
each product, that incorporates the
quality and safety issues, a number of
factors need to be considered during
recipe formulation and production:
where the product is placed, how
thick the layers are, in which order the
ingredients are deployed.
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b- Una los verbos con sus equivalentes.
Are made Se ubica
To be considered Está estructurado
Are deployed Son elaborados
Is placed Son desplegados
Necesitan ser considerados
ACTIVIDAD DE APLICACIÓN
7) Para terminar, teniendo en cuenta la información del texto responda las
siguientes preguntas.
a- ¿Es la información del artículo leído relevante? ¿por qué?
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b- Los procedimientos detallados en el artículo, ¿pueden ser aplicados a los puestos de
choripanes de Córdoba? ¿Cómo?
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