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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: [email protected]

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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mailto:[email protected]





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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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task sheet

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