Методические указания на "Сборник текстов по дисциплине «Деловой английский язык»", страница 17

practicalstandardтехнический стандарт;

sizeразмерный ряд (рыбы);

determineопределять;

either ... orили... или;

tradeторговля;

lengthдлина;

tip                              кончик (морды);

snoutрыло, морда;

ray                        луч;

tailfinхвостовой плавник;

overall                  полный, общий, предельный;

absoluteполный, абсолютный;

i.e. - id estто есть;

straight(streit)     прямой;

lineлиния;

link     соединять, связывать;

outer       внешний;

vary                           менять(ся), изменять(ся).

B. Texture or Consistence (Consistency).

Texture or consistence is the most important factor in estimating the quality of fish.

When the flesh is hard enough they are classified as good (proper) quality fish; when it is too soft the fish are considered to be of poor quality.

Fat. Fat content is one of the criteria for judging the value of any species. On this basis fish are usually divided into three groups: lean, with fat content not exceeding 4 per cent (cod, haddock, pike-perch, pike); medium fatty, with fat content averaging between 4 per cent and 8 per cent (carp, sheat-fish, perch, whitefish); and fatty with fat content exceeding 8 per cent (sturgeon, salmon, herring, mackerel etc.).

It often happens that fish of the same species but caught in different waters varying in fatness are regarded in different groups.

Smell or odour. Good quality fish usually have neither unpleasant smell or odour.

textureбиол. ткань консистенция;

consistence                          консистенция;

consistency                           плотность;

estimateоценивать, определять;

classify                                  классифицировать, считать;

considerрассматривать, считать;

contentсодержание;

criteria [kraitiaria] pi criterion                критерий;

judge       зд. судить, полагать;

basisоснова;

divide       делить(ся);

lean                                       тощий, нежирный;

mediumfattyсредней жирности;

exceed                                          превышать;

sturgeon                                        осетр

mackerelскумбрия;

salmonлосось, семга;

herringсельдь;

same                                      такой же, одинаковый;

fatnessжирность;

beregarded                          рассматриваться в;

smell                                      запах;

odour (odor)                                запах, душок

unpleasant                            неприятный.

Dialogue 1

Cargo-officer:    Mr. Perrov, could you show me your catch, please? I'd like to

    take some specimens for the quality control.

Technologist:     Here we are at hold 1. There are 70 tons of red fish in it.

Cargo-officer:    Well, Mr. Petrov, I've checked up the size of some 100 specimens

    of red fish. I should say that the fish are not up practical standard. Technologist:     How did you measure the fish?

Cargo-officer:    From the tip of the snout to the beginning of the medium rays of

    the tail fin

 Technologist:     As far as I know sometimes fish are measured for overall