Exercise 4. Раскройте скобки , употребляя глаголы в Present, Past или Future Simple Passive.
Практическая работа 21-22. Работа с текстом «Планово-предупредительные работы». Составление аннотации к тексту. Страдательный залог. Выполнение тренировочных упражнений.
Задание 1: Прочитайте и переведите текст. Составьте аннотацию к тексту используя фразы.
Kitchen exhaust cleaning (often referred to as hood cleaning) is the process of removing grease that has accumulated inside the ducts, hoods, fans and vents of exhaust systems of commercial kitchens. Left uncleaned, kitchen exhaust systems eventually accumulate enough grease to become extreme fire hazards.[1][2] Exhaust systems must be inspected regularly, at intervals consistent with usage, to determine whether cleaning is needed before a dangerous amount of grease has accumulated.
Cleaning processes
The exhaust system is first scraped clean; sometimes scraping isn't necessary if the grease exhaust system has been maintained properly chemical and hot water, then washed clean with food-safe caustic chemicals and hot water pressure-washing where possible to safely collect the dissolved grease and water. The actual commercial kitchen exhaust system cleaning guidelines are outlined in the National Fire Protection Association (NFPA). The cleaning frequency depends on the type of food being cooked and volume of grease laden vapors drawn up through hood plenum. For example, one church may require less servicing because they use the system 10 times a year, while another church would require more frequent attention because they have a weekly Friday night fish fry. Typical cleaning intervals are monthly, every two months, quarterly, semiannually and annual.
Caustic chemicals
Caustic chemicals can be applied to break down the grease. After that, hot water can be used to rinse away the residue. Chemicals are generally applied with either a garden-type sprayer, downstream injection through a pressure washer or with a chemical foamer.[3]
Once the chemicals are applied, they are allowed to dwell on the surface of the grease for a period of time, before being washed off of the surface with hot water. In extreme situations, where grease buildup is too heavy for a chemical application and a rinse, scrapers may be used to remove excess buildup from the contaminated surfaces, before chemicals are applied.[4]
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Hot water pressure-washing
Machines can be used that both boil water and then apply this water under pressures up to 2,000 pounds per square inch (14,000 kPa). In a common method of preparation, heavy-duty tarps are first clipped to the hoods and then angled into plastic garbage cans to catch the run-off. As the cans are filled the contents are disposed of successively. The grease should be removed rather than just emptied into the local drains to avoid clogging. Some problems that can arise from improper horizontal duct cleaning include excessive grease buildup up in inaccessible ductwork. Steam cleaners tend to move the grease further in to the grease duct work, which can cause massive grease accumulations in areas of the duct work between the hood and fan on the roof. Companies using hot water methods should be using a caustic chemical degreaser to break down grease, so that the build up in inaccessible areas becomes removed by flushing the system with both hot water and caustic degreaser agents.
Finishing[edit]
Cleaners often polish hoods for easier cleaning and improved appearance. Cleaners apply a certification sticker to the hood of each cleaned kitchen exhaust system to enable the authority having jurisdiction as well as insurance adjusters and health inspectors to check for compliance with the local, county and state fire codes. Vinegar and warm water can be used to remove any white residue left from the commercial kitchen grease cleaning process.
Regulation[edit]
Many jurisdictions have adopted this nations minimum available standard, National Fire Protection Association Standard 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations,[5][6] and require compliance to it by Kitchen Exhaust Hood Cleaners and operators of commercial kitchens.
Фразы, используемые при составлении аннотации к тексту
1. The article (text) is head-lined …
The head-line of the article (text) is …
2. The author of the article (text) is …
The article is written by …
3. It was published (printed) in …
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4. The main idea of the article (text) is …
The article is about …
The article is devoted to …
The article deals with …
The article touches upon …
5. The purpose of the article is to give the reader some information on …
The aim of the article is to provide the reader with some material on …
6. The author starts by telling the readers (about, that) …
The author writes (states, stresses, thinks, points out ) that …
The article describes …
According to the article (text) …
Further the author goes on to say that …
7. The article is (can be) divided into 4(5-7) parts.
The first part deals with (is about, touches upon) …
8. In conclusion the article tells …
The author comes to the conclusion that …
9. I found the article interesting (important, dull, of no value, easy, too hard to understand)
Exercise 4. Раскройте скобки , употребляя глаголы в Present, Past или Future Simple Passive.
1. My question (to answer) yesterday.
2. Hockey (to play) in winter.
3. Mushrooms (to gather) in autumn.
4. Many houses (to burn) during the Great Fire of London.
5. His new book (to finish) next year.
6. Flowers (to sell) in shops and in the streets.
7. St. Petersburg (to found) in 1703.
8. Bread (to eat) every day.
9. The letter (to receive) yesterday.
10. Nick (to send) to Moscow next week.
11. I (to ask) at the lesson yesterday.
12. I (to give) a very interest ing book at the library last Friday.
13. Many houses (to build) in our town every year.
14. This work (to do) tomorrow.
15. This text (to translate) at the last lesson.
16. These trees (to plant) last autumn.
17. Many interesting games always (to play) at our PT lessons.
18. This bone (to give) to my dog tomorrow.
19. We (to invite) to a concert last Saturday.
20. Lost time never (to find) again.
21. Rome (not to build) in a day.
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