1. Переведите на русский язык, выделив дополнительные придаточные предложения. 1. We know food supplies a human body with everything essential for its activity.
2. One may say life without food is impossible.
3. Nutritionists recommend human diet should consist of various foods in order to maintain good health of a person.
4. We know cooking was one of the first processes to make food more digestible.
5. It is known butter was used as medicine in ancient times.
6. Food technologists may say sugar manufacturing is a complicated process.
7. It is known the main raw material for sugar production is sugar cane and beet.
8. Scientists state sugar and starch belong to the group of carbohydrates.
9. We know dough undergoes great changes during its processing.
10. It is common knowledge wheat flour is most suitable for breadmaking.
11. It is interesting to note rye originally appeared as a contaminating cereal in wheat.
12. It is recognized salt and sugar improve the flavour of bread.
13. Bakers should remember the method of doughmaking depends on the raw material and the kind of baked product.
14. It should be noted the actual baking process is the most important in breadmaking.
2. Переведите на русский язык, выделив определительные придаточные предложения.
1. Foods human diet should contain must be not only nutritive but also varied.
2. Food constituents chemists have classified into six main groups perform various functions.
3. The energy the body of any living organism needs is mainly supplied through proteins, carbohydrates and fats.
4. Nutritive value of the new variety of bread our plant is manufacturing is very high.
5. The importance of cereals for human diet is indicated by the part cereals have played and continue to play in our life.
6. In dough making it is necessary to control the temperature the quality of fermented dough depends upon.
7. Sugar a baker adds to the dough is a source of food for yeast.
8. The dough we may call mature attains a state of maximum of elasticity and optimum gas retention capacity.
9. The rounded dough pieces moulders shape into the form of a loaf are placed into baking pans.
10. Chambers moulded dough pieces undergo final proofing in are called proof boxes.
11. Biological reactions heat of the oven accelerates bring about a noticeable increase in the volume of a baking loaf.
12. Slicing and wrapping the final processing of baked bread consists of must be carried out only after bread cooling.
13. Cooled bread a conveyer takes through a slicer-wrapper is sliced and wrapped either in waxed paper or cellophane.
14. The problem a group of technologists worked at was the development of a more effective method of dough processing.
15. The kind of bread this bakery began producing will gain great popularity due to its delicate flavour.

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