1. Lesson 1
Livestock in Mongolia
About 80 percentage of the total Mongolian agriculture production is produced by the
livestock sector. Generally, our livestock system is pasture grazing livestock husbandry.
Lately, total number of livestock has been increased dramatically and reached more than
40 million heads which is the positive result for increasing total production of the sector,
but on the other hand, it call challenges and pressure for pasture land, which is the major
condition for running livestock husbandry. In addition to the dramatic increase of the
livestock growth, there is desertification process has been taken in place so rapidly as
never before caused by the global climate change and dryness. Under the influence of the
globalization, we are facing high rocking fuel and wheat price increase, that hits hard the
agricultural production itself. Our goals are:
To increase the livestock sector’s production by successful breeding of local elite
livestock breeds that are adapted to the country’s climatic conditions, along with using high
quality breeds from abroad, especially nearby population concentrated urban areas while
introducing modern biotechnological techniques. To increase pasture land, hay and fodder
production and improve quality of feed .To protect pasture land pests and rodents, to use
modern technologies to fight against pests such as locusts and uliin tsagaan ogotn.
Issues regarding the preservation of our natural environment, rehabilitating damaged
areas, combating against desertification, eradicating food shortages, and reducing poverty
have become not only Mongolia’s problems, but also the world’s problems. We are
working to prevent sudden changes and environmental disasters, while preparing to
withstand unforeseen occurrences with less impact if and when they happen.
Vocabulary:
pasture grazing livestock husbandry бэлчээрийн мал аж ахуй
dramatically гайхалтай
head тоо толгой
production үйлдвэрлэл
growth хөгжил, өсөлт, бүтээгдхүүн
desertification цөлжилт
influence нөлөө
fuel шатахуун
wheat улаан буудай
breed, n. угсаа, үүлдэр
1

2. pests and rodents хортон, мэрэгч
fodder production малын тэжээлийн үйлдвэрлэл
feed тэжээл
abroad гадаад
capacity багтаамж, хүчин чадал
concentrate, төвлөрүүлэх
preservation хамгаалалт
disasters аюул, гамшиг
unforeseen урьдаас мэдээгүй
occurrences хэрэг явдал, тохиолдол
Exercise 1. Pay attention to the following pair of words. It is necessary to learn.
мал аж ахуй animal husbandry, cattle breeding
таван хошуу мал five types of domestic animal
бог мал sheep, goat
бод мал cattle (cow), horse, camel
төл мал newborn young animal
малын бэлчээр pasture, grazing field
амины мал private livestock
бэлчээрийн мал pasture livestock
нутгийн мал aboriginal stock, native breed
бэлчээрийн маллагаа pasture breeding
малын ашиг шим animal produce, output of livestock
мал тооллого census of livestock
2

3. Exercise 2. Read and translate into English
1. Монголын малын тоо толгой 40 гаруй саяд хүрээд байна.
……………………………………………………………………………….
……………………………………………………………………………….
2. Малын өсөлт нь цаг агаарын өөрчлөлт, хуурайшилт, цөлжилтийн
шалтгаан болж байна.
................................................................................................................
.................................................................................................................
3. Цөлжилт , хүнсний хомсдол,ядуурал нь монголын төдийгүй дэлхий дахины
тулгамдсан асуудал юм.
…………………………………………………………………………………..
……………………………………………………………………………..
Grammar
Present simple
Affirmative Interrogative
I work Do I work ?
You work Do you work?
He works Does he work?
She works Does she work?
It works Does it work?
We work Do we work?
You work Do you work?
they work Do they work?
Negative
Long from Short from
I do not work I don’t work
You do not work You don’t work
He does not work He doesn’t work
She does not work She doesn’t work
It does not work It doesn’t work
We do not work We don’t work
You do not work You don’t work
They do not work They don’t work
3

4. Use : We use the present simple for:
• Daily, routines, repeated, action or habits.
I get up at seven every days.
• Permanent states.
I live in London
Time expressions used with present simple : every hour / day/week/ month/
summer/ year etc, usually, always, every, morning, afternoon, night, in the
morning/afternoon/evening/night/ at night /etc
Short answers:
Yes , I do./ Yes, we do.
Do you ….? No, I don’t./ No, we don’t.
Yes ,he/she/it does.
Does she/he/it ….? No ,he/she/it doesn’t.
Yes ,they do.
Do they ….? No, they don’t.
In short answers we use Yes or No ,the subject pronoun and Do/Don’t or
Does/Doesn’t.
Exercise 1. Underline the correct verb form.
1. The earth goes/ doesn’t go/ go/ round the sun.
2. Mice catch/ don’t catch/ catches/ cats.
3. An atheist believe / believes/ doesn’t believe in God.
4. Vegetarians don’t eat/ eat/ eats meat.
5. What does /do/ the word mean/ means?
Exercise 2. Put the words into the correct order.
1. fishing/ at/ weekends/ often/ Bold/goes
…………………………………………………………
2. dinner/cooks/ rarely/Dad
4

5. ………………………………………………….
3. on/ Naraa/up/ Sundays/ never/ gets/earl
…………………………………………..
4. his/always/ does/ Bat/ homework/
……………………………………..
5. gym/ to/ she/ usually/go/the.
……………………………………………….
Lesson 2
The native sheep
The Mongolian native sheep is the short fat-tailed race of sheep. Under the strong
continental climatic conditions of Central Asia, only very hardy sheep could survive. The
original sheep reduces 23-25% in their body mass during the cold winter season. The
Mongolia sheep is the back faced white type. The wool consists of heterotype fibers:
widely, medium and kemps. The average wool clip of the ewe and the ram of the native
breed of sheep is 1-1.4 kg and 1.6-2.0 kg correspondingly. The body weight of younger
animal is in progress up to 4.5 years old. But the most intensive development of the
younger animal is going on the first year of their life. The major product of the native sheep
is meat. The ewe, body weight is 42.92-61.5 kg in autumn. The ram’s weight 67-75 kg.
The yield of the meat is 52.7-55.28% of the body weight. Milk productivity is not high, the
ewe gives 55.97 liter of milk in the period of lactation. Mongolian native sheep gives skin of
high quality. The skin has the technical and commoditive property because of the well
developed reticular layer.
Vocabulary:
sheep хонь
to survive амьд үлдэх
fiber судал, ширхэг
ewe эм хонь
ram эр хонь, ирэг
yield бүтээмж, ашиг өгөх
reticular торон
commoditive өргөн хэрэглээний
layer үе давхарга
5

6. to reduce хасах, буурах, турах
heterotype олон төрлийн
to clip хяргах, хяргасан ноос
property хэв шинж
major гол үндэс
wool ноос
short fat-tailed богино өөхөн сүүлт
correspondingly таарах, зохих
kemp хялгастай ноолуур
Exercise 1. Comprehension questions
1. Which type is native sheep?
…………………………………………………………….
2. What do you say about fibers of sheep’s wool?
…………………………………………………………….
3. What is the major product of the sheep?
………………………………………………………………..
4. What skin does native sheep give?
……………………………………………………………………
Exercise 2. Pay attention to the meaning of the following words and phrases.
хонин сүрэг herd of sheep
хонины ноос sheep’s wool
хонины мах mutton, camp
хонины бэлчээр sheep range, sheep walk
нэхийний чанар quality of skin
боловсруулсан хонины нэхий tanned sheepskin
сүүний гарц yield of milk
цэвэр ноос pure wool
6

7. Exercise 3. Translate into English
Хонин сүргээс төрөл бүрийн бүтээгдэхүүн /ноос, мах, сүү, хурганы арьс, нэхий/ авдаг.
……………………………………………………………………………………
……………………………………………………………………………………..
Монгол үүлдрийн хонь богино өөхөн сүүлтэй.
……………………………………………………………………………..
…………………………………………………………………………….
Монгол хонь ихэвчлэн хар толгойтой цагаан зүстэй.
………………………………………………………………………………
…………………………………………………………………………………
Exercise 4. Translate into Mongolian
Sheep an animal raised for wool, meat or skin. Sheep are cub-chewing mammals related
to goats and cattle and sometimes have horns. The various kinds comprise a genus of
animals.
………………………………………………………………………………………………
……………………………………………………………………………………………….
...................................................................................................................................
Grammar
Present Continuous (to be + verb -ing)
affirmative interrogative Negative
I’m playing Am I playing I’m not playing
You’re playing Are you playing You aren’t playing
He’s playing Is he playing He isn’t playing
She’s playing Is she playing She isn’t playing
It’s playing Is it playing It isn’t playing
We’re playing Are we playing We aren’t playing
You’re playing Are you playing You aren’t playing
They’re playing Are they playing They aren’t playing
7

8. Use :
• We use the present continuous for :
actions happening now ,at the moment of speaking.
I am doing homework now.
• Actions happening around the time of speaking.
We’re looking for a flat at the moment.
• Fixed arrangements in the near future.
I’m seeing John tomorrow
Time expressions used with the present continuous: now, at the moment, at present
Short answers :
Yes, I am. /Yes, we are.
Are you…? No, I am not. /No, we aren’t.
Yes, he/she/it is.
Is he/she/it…? No, he/she/ it isn’t.
Yes, they are.
Are they…? No, they aren’t.
Exercise 1. Use the words in the list to complete the dialogue below.
Am, is, are, do
A: Hello?
B: Hello, Tulgaa. This…. Bat. What …..you doing?
A: Hi, Bat I………… studying for an exam. How …… you?
B: Oh, I……. fine. I want to ask you a question.
A: Sure.
B: ……. you know anyone who repairs cars ?
A: Of course I……..! My cousin Bold ……a mechanic. He loves repairing cars-especially
old ones like your
Exercise 2. Underline the correct verb form
8

9. 1. I watch/ am watching/ watches TV every weekend.
2. Mum cook/ cooks/ is cooking dinner at the moment.
3. He phones/ phone/ is phoning his friend right now.
4. She paint/ is painting/ paints pictures in her free time.
5. My brother drive/ drives/ is driving his son to school every day.
Lesson 3
The native goat
The native goats are bred primarily for meat and milk. The native goat well built and
reduces 25-27% in their body mass during winter and spring seasons. But they gain 25-
35% of their weight during summer and autumn and by the end of autumn the female’s
weight is 35.66 and male’s 55 kg.
Besides this, the aboriginal goat produces a valuable down of high quality. The mean of
down fiber diameter is 13-16 mkm. The she –goat produces 224g down an average and
male 230-360g.
The native goat has a thin and dense skin which is of a valuable raw material for tanning
industry.
The she-goat gives 60-70L of milk is the period of lactation, which is used as a dietetic
nutrition of children and elderly people.
“The Gobi Gurvan saihan” is a new breed of goat which has been raised in the South Gobi
zone by selective breeding of the better hybrids from crossing of the native goat with the
pridone breed of goat.
Vocabulary:
goat ямаа
primarily гол үндсэн чухал
dense skin нягт арьс
tanning арьс ширний
dietetic хоолны нарийн дэглэм, тусгай дэглэм
nutrition хүнс тэжээл
pridone бахархал
down cashmere ноолуур
to gain олж авах
fiber ноосны урт
thin skin нимгэн арьс, нэхий
9

10. raw material түүхий эд
Exercise 1. Pay attention to the following pair of words.
ямаан сүрэг herd of goat
ямааны мах goat flesh
ноолуурын чиглэлийн ямаа cashmere goat
ямааны арьс goat skin
сүргийн чанар quality of herd
сүргийн чанарыг дээшлүүлэх to improve herd quality
сүргийн ерөнхий чанарыг дээшлүүлэх to improve over all herd quality
ямаа самнах улирал combing season
бэлчээр хамгаалах preserve pastureland
ямаачин goat herder
чанар муутай мал low quality livestock
Exercise 2. Translate into English
Монгол ямааны мах, сүү, ноолуур, хялгас, арьс болон бусад бүтээгдэхүүнийг өргөн
ашигладаг.
……………………………………………………………………………………
Монгол ямаа нь мах, сүү, ноолуурын хосолмол чиглэлтэй байдаг.
…………………………………………………………………………………….
Ямаа нь намар сэрүү орохоор тарга хүчээ сайн авдаг.
……………………………………………………………………………………
Ямааны сүү гарц ямааны бэлчээрийн нөхцөл, өсөлт, хувийн онцлогоос хамаардаг
байна.
...........................................................................................................................
……………………………………………………………………………………………
10

11. Exercise 3. Read the text and translate
Goat cub- chewing mammals with hollow horns and usually a beard. Goat are closely
related to sheep but are stronger, less timid, and more active than sheep. They are raised
in all parts of the world for their milk, flesh, hair and hides.
………………………………………………………………………………………………….
…………………………………………………………………………………………………
Grammar
Past simple
affirmative Negative
interrogative
I worked Did I work? I didn’t work
You worked Did you You didn’t
He worked work? work He
She worked Did he didn’t work
It worked work? She didn’t
We worked Did she work
You worked work? It didn’t
they worked Did it work? work We
Did we didn’t work
work? You didn’t
Did you work They
work? didn’t work
Did they
work?
Use :
• We use the past simple for actions which happened in the
past and won’t happen again.
He graduated from high school in 2008.
(When did he graduate? In 2008)
11

12. • We also use the past simple for the action which happened at
a specific time in the past.
He visited his grandparents last Sunday . (When? Last
Sunday)
Time expressions used with the past simple yesterday ,last
night/morning/evening etc, two weeks/a month etc ago, in 1964 etc.
Short answers :
Yes, I /he/you etc did.
Did /I/you/he/ etc work….? No, I /he/you etc didn’t.
Exercise 1. Match the present simple forms to the past simple forms.
appear was
travel sang
be went
live appeared
sing lived
go traveled
learn started
receive had
start learnt
change enjoyed
have received
enjoy changed
12

13. Exercise 2. Choose the correct verb form
1. Dulmaa wrote/ write/ has written her test yesterday.
2. He has been/ were/ was in London in 2000.
3. I meet/ met/ have met her 2 days ago.
4. Od went/gone/ has gone to Khovsgol last summer.
5. Tenges seen/saw/ has seen this play before.
Exercise 3. Put in the most suitable tense.
A: Where …. /be/ you last night?
B: I…./be/ at the party
A: What ….you…/do/ there?
B: We …../dance/ a lot at the party.
A: …/be/ he at the party?
B: No, he …/be/ .
Lesson 4
The cattle and yak
The native cattle is the main contingent of cattle in Mongolia and 20% of the total number
of them are the yaks /Sarlag / and the hybrids /Khainag/.The aboriginal Mongolian cattle
belong to meat type of cattle and relatively short, broad body with short legs is peculiar to
their constitution, the adult cow weight 280-300 kg, the bull’s 360-450 kg. Female and
male yaks weight 280 kg and 450 kg accordingly in autumn. While the native cattle and the
yak which had been mated together gave progeny of increased size. The hybrids weigh
660 kg, but the male animals resulting from this cross are sterile. The East-Mongolian type
of cattle is the best one among others by their productivity. The body weight of young
animals of the native breed of cattle is in the progress up to 7-8 years old. Yield of milk
native cow is 600-800L in the period of the lactation. The cow yak gives 500-700L of milk
and the hybrid cow 800-1000 L .The native cattle gives meat of high nutritive quality and
good to the taste. Dominating colors of the aboriginal cattle are red, reddish –brown, black
and gray. The coat color of the yak has the ecological significance. The yak well adapted
to the high mountainous condition. The native cattle and the yak have a well expressed
herd instinct in their behavior.
Vocabulary:
cattle мал, үхэр
progeny үр удам
13

14. to increase өсөх нэмэгдэх
relatively харьцуулбал
sterile үргүй, сувай
dominating зонхилох голлох
significance ач холбогдол
pasture бэлчээр
to breed үржүүлэх
peculiar хувийн шинж чанар онцлог
instinct зан байдал
behavior авир байдал
Exercise 1. Comprehension questions.
1. What constitution do the native cattle have?
…………………………………………………………
2. What yield of milk do native cow have in the period of the lactation?
…………………………………………………………….
3. What are the dominating colors of the cattle?
………………………………………………………………….
Exercise 2. Translate into Mongolian.
1. The cattle are on the pasture now.
…………………………………………………
2. The grass stand is very good this year.
………………………………………………..
3. This cow produces the milk of high quality.
…………………………………………………………..
4. We shall need 20 more workers during the hay time.
…………………………………………………………………..
14

15. 5. Milk is unavailable at present.
…………………………………………………………………..
Exercise 3. Read these sentence. Translate into your language.
1. We water vegetable every day.
………………………………………………………………………..
2. Dairy cows must be provided with much water every day.
………………………………………………………………………….
3. They milk cows with special milking machine.
……………………………………………………………………….
4. These milk cows are high-productive.
…………………………………………………………………………
5. Silage and hay are water feeds.
……………………………………………………………………………
6. They pasture their cattle all the year round in this part of the country.
………………………………………………………………………………….
Exercise 4. Complete the sentences. Use the words in B to match sentences In A.
A
Grass silage and hay ….
Dairy cattle need ….
Many up-to-date machines ….
To improve pasture …
High milk yields ….
This breed of dairy cattle …..
The amount of feed to be given to each cow
B
are obtained this farm.
15

16. farmers use fertilizers.
is not very productive.
are winter feeds.
depends on her size and productivity.
do different farm work.
Exercise 5 . Complete the sentences. Use the words below.
pasture, yield, hay, quality, to, obtain, clover, breed
Cattle grow and develop well when high ………. feeds are fed in winter and when they are
on ………. in summer.
Vitamin A is supplied when cattle are fed good grass and …….
It is very difficult ……. high quality hay.
The milk ……. per cow per year is about 800 gallons.
Legume ……… is the best winter feed.
They do not ……… dairy cattle.
Exercise 6. Translate into English
Монгол үүлдрийн үхэр эрс тэс цаг уурын байдалд сайн зохилдсон байдаг.
…………………………………………………………………………………….
Манай оронд үхэр сүргийг сүүний чиглэл, махны чиглэлээр үржүүлдэг.
………………………………………………………………………………………..
Монгол үхрээс сүү, махнаас гадна арьс шир, хөөвөр, хялгас, эвэр, өлөн гэдэс зэрэг
бүтээгдэхүүн ашигладаг.
……………………………………………………………………………………………
Нутгийн монгол үхэр уулын болон тал хээр нутгийн экологид сайн зохицсон.
………………………………………………………………………………………………
Сарлаг бол манай орны Хангай, Хөвсгөлийн уулархаг нутагт бэлчээрээр маллахад
тохиромжтой
………………………………………………………………………………………………….
16

17. Grammar
Used to
Use :
• We use the used to + infinitive to refer to past habits or states
which don’t exist any more.
He used to smoke.
I didn’t use to wear glasses.
Did you use to have long hair?
Exercise 1. Complete the sentence with used to.
1. She ……..my best friend but we aren’t friends any longer.
2. We live in UB now but we ………. live in Erdenet.
3. Now there’s only one shop in the village but there …… three.
4. When I was a child I…….. ice cream , but I don’t like it now.
5. Tom has got a car. He …….a motorcycle.
Exercise 2. Brain changed his lifestyle. Write sentence about
Brain with
used to and didn’t use to.
He stopped: studying hard, going to bed early, running 3 miles every
morning.
He started: smoking, going out in the evening, spending a lot of money.
1. He used to study hard.
He didn’t use to smoke.
2. …………………………………………………………………………..
3………………………………………………………………………………..
4.
…………………………………………………………………………………
…..
5.
………………………………………………………………………………
6.
……………………………………………………………………………………
17

18. Lesson 5
The native horse
The native horses are bred not only for transport but for meat and milk. The aboriginal
horse is typical pastureable animal. Mongolian horse is small /300-350kg/ but very hardy
and vigorous animal. The Mongolian native horse is capable of great endurance and they
can run over a long period of time. Dominating coat colors are gray, bay and light bay etc.
The Mongolian horse is late ripenesly and their body development is in progress up to 7.5
year. The horse gives milk, meat and other products. Meat contains much protein,
albumin, globuinand fractions of miogen. The high content of glutamine acid causes the
high quality of meat.
The mare’s milk contains much amino acids, vitamins, immunoglobulin, betalactolobulin
and unsaturated fat acids.
From the ancient time the Mongolian people make airag, fermented mare’s milk which
contains much free amino acids.
Vocabulary:
vigorous хүч тэнхээтэй
bay хээр
endurance тэсвэр хатуужил
to ripen боловсрох
saturated шингэсэн, шингээсэн
ancient эртний
acid хүчил
capable чадвартай
Exercise 1. Comprehension questions
1. What are horses bred for?
……………………………………………..
2. What is physical structure of horse?
18

19. ……………………………………………….
3. Which distinction does mare’s milk have?
…………………………………………………..
Exercise 2. Pay attention to the following pair of words.
адуун сүрэг herd of horses
адууны мах horse meat, horse flesh
адууны хялгас хөөвөр horse hair
алуу мал horses
адуучин horse herder
Exercise 3. Put the following words into three groups.
Noun, verb and adjective
develop, development …………………………………….
vigor, vigorous …………………………………………
ripe, ripen, ripeness ……………………………………………..
Exercise 4. Translate into English
Адууны зүтгэх хүчийг уналга, тэвэрт ашиглахын зэрэгцээгээр түүний мах, сүү /айраг/
зэрэг бүтээгдэхүүнийг ашигладаг.
……………………………………………………………………………………………..
…………………………………………………………………………………………….
Адууны мах төгс чанартай уураг, тос мөн витамин элбэг байдаг учраас түүнийг
сувилгааны чанартай хоол хүнсний зүйлд хэрэглэдэг.
…………………………………………………………………………………………………
…………………………………………………………………………………………………
Монгол адууны махны чанар, найрлага нь бусад малынхаас ялгаатай.
19

20. ……………………………………………………………………………………..
Монгол адуу бэлчээрийн мал учраас мах нь амт чанар сайтай.
……………………………………………………………………………..
Адуун сүргээс их хэмжээний хөөвөр, хялгас, арьс ширийг ашигладаг.
…………………………………………………………………………………..
Адууны нэг чухал ашиг шим бол сүү, түүгээр бэлтгэсэн айраг болно.
…………………………………………………………………………………..
Grammar
Past Continuous
Use :
We use the past continuous for:
Two or more actions happening at the same time in the past
John was cutting the grass while Jenny was painting flowers.
• An action which was in progress when another action interrupted it. We
use the past continuous for the action in progress (longer action) and
the past simple for the action that interrupted it. (shorter action)
She was having a bath when the phone rang.
• An action in progress at a stated time in the past . James was
sleeping at 9 o’clock last night.
• Background information in a story
The wind was blowing when Jane left work last Friday.
Exercise 1. Put the verbs in brackets into the past simple or the
past
continuous.
1. The letter ………/lie/ on the table when she got home.
2. They ………… /watch/ a film when the pizza arrived.
20

21. 3. “I don’t know where she is,” he …………../reply/.
4. As I…………../get/ on the bus yesterday, I fell and hurt my foot.
Exercise 2. Underline the correct verb form.
1. I / looked/ was looking/ out of the window and /saw/was seeing/ an
unusual bird.
2. The plane was late and we /waited/were waiting/ at the airport all
morning.
3. She /were playing/ played/ was playing/ tennis at 5 o’clock yesterday.
4. I /talked/ were talking/ was talking/ with my friend when suddenly he
/was crying/ cried/.
Lesson 6
Two humped camel
The native two humped camels have excellent potential as providers of drought power for
transport, wool, fat and meat. The Mongolian bacterial camels have the following exterior
date, elongated and roundest muzzle, large forehead hare lip, short ears, well developed
muscles, mobile body, lumbar-sacral bones, long ribs, short tail and straight legs. The
most valuable quality of the Mongolian camel is the wool productivity. The adult native
camel gives 5.2kg of wool at the average. The male camel gives more than 8 kg of wool
and the maximum 16-18 kg of wool. Lactation period of the female camel is 12-18 months
and gives 174-574L of milk which is rich in vitamin C. The body weight of the native camel
is in progress up to 7 years old. But the most intensive development of the younger
animals is going on the 3.5-4 years of their life and depends on the natural and climatic
factors. The Mongolian bacterial well adapted to severe continental climate of Gobi one
and they have a high ecology –physiological plasticity to stand out the external condition,
hot summer and cold winter during which they reduce 20-25% in their body mass. The
high stability of the camel organism to the hot desert climate in summer is bound up with
economic expenditure of water by the organism.
Vocabulary:
potential чадамж, боломж
provider нийлүүлэгч
draught power үлэмж, их хүч чадал
exterior өнгөн тал, гадна байдал
21

22. to elongate сунах, сунгах
roundest дугариг, дугуйвтар
muzzle хошуу, хоншоор
lumber sacral ууц зоо- нуруу
to bound up хязгаарлах
expenditure үрлэг зарлага
Exercise 1. Comprehension questions
1. Which potential do camels have?
…………………………………………………………….
2. What is the most valuable quality of the camel?
…………………………………………………………………
3. How long is the body weight in progress up?
…………………………………………………………..
4. Where do camel adapt well?
…………………………………………………………………
5. How long does lactation on period last?
………………………………………………………………..
Exercise 2. Pay attention to the meaning of the following words
тэмээн сүрэг camel herd
ганц бөхт тэмээ dormedory
тэмээчин camel herder
ноос wool down
цэвэр ноос pure wool
adapt v. тааруулах тохируулах
adaptability n. тааруулж хэрэглэж сурах
adaptable adj. хялбар тохируулж болохуйц
22

23. locate v. байрлуулах, суурьшуулах
location n. байрлал, байршил, суурьшил
mobile adj. хөдөлгөөнтэй өөрчлагддаг
mobility n. хөдөлгөөн, өөрчлөмтгий чанар
Exercise 3. Choose the necessary word and put in the sentence
The adult native camel gives 5.2 kg of …… the average.
Milk is … in vitamin C.
Intensive development of the …… animals ……. the natural and climatic factors.
rich
younger
to depend on, wool
Exercise 4. Translate into English
Монголын таван хошуу мал сүргийн нэг нь тэмээ юм.
………………………………………………………………………………..
Монгол тэмээний биеийн өсөлт хөгжил нь 5-6 настайдаа үндсэндээ гүйцдэг байна.
……………………………………………………………………………………
Тэмээний ноосыг чанараар нь зөөлөн буюу ширүүн гэж ангилдаг.
…………………………………………………………………………………..
Тэмээний ноосон эдлэл дулаан хадгалдаг, хөнгөн, бөх байдаг.
…………………………………………………………………………….
Монгол тэмээ нь хүч тэнхээтэй, тэсвэр хатуужилтай мал.
…………………………………………………………………………….
23

24. Grammar
Present perfect
Affirmative interrogative
Long form short form Have I worked?
I have worked I’ve worked Have you worked?
You have you’ve worked Has he worked?
worked he’s worked Has she worked?
He has worked she’s worked Has it worked?
She has it’s worked Have we worked?
worked we’ve worked Have you worked?
It has worked you’ve worked Have they
We have they’ve worked worked?
worked
You have
worked
They have
worked
Negative :
Long form Short form
I, we, you, they have not I, we, you, they haven’t
He, she, it has not He, she, it hasn’t
Use:
We use the present perfect :
• To talk about an action which started in the past and
continues up
to the present.
She has lived in UB for the last two months.
• To talk about a resent action whose result is visible in the
present
I have broken my leg, so I can’t walk.
• To talk about an experience.
24

25. Have you ever worked as teacher?
• To talk about an action which happened at an unstated time in
the past. The action is more important than the time.
He’s been to the dentist’s four times.
Exercise 1. Put the verbs into the present perfect or the past simple.
A: What’s the matter, Bill?
B: I……./hurt/ my arm.
A: Oh, when …………./you /do/ that ?
B: I …/do/ it yesterday when I was playing football
A: Is it still painful?
B: Well It …../hurt/ a lot when it ………../happen/
A: ………………./you/see/ a doctor yet?
B: Yes……………./never/injure/ myself playing football before.
Exercise 2. Underline the correct verb form.
1. The party /has finished/ finished/ at the midnight.
2. We /never had/ have never had/ a car.
3. Sam /have come in / came in / a moment ago.
4. It’s ages since Tim /visited/ has visited/.
5. She /started/ has started/ her job two days ago
Lesson 7
Meat
Meat means the whole or part of a carcass of: any buffalo, camel, cattle, deer, goat, hare,
pig, poultry, rabbit or sheep that is slaughtered other than in the wild state. The definition
25

26. of meat does not include eggs or fish because these foods are regulated elsewhere in the
new Code.
Meat flesh
Meat flesh is defined as skeletal muscle to distinguish it from other parts of a carcass of
meat such as offal, bone and bone marrow. Meat flesh includes any attached fat,
connective tissue, rind, nerves, blood vessels and blood, and skin (if poultry).
Offal
Offal is defined to distinguish it from meat flesh and to assist with provisions relating to
offal such as labelling requirements. Offal means parts of a carcass such as blood, brain,
heart, kidney, liver, pancreas, spleen, thymus, tongue and tripe, but excludes meat flesh,
bone and bone marrow. The use of offal in meat products is restricted subject to specific
labelling requirements
Manufactured meat
Manufactured meats are a category of processed meats. They are products made from
meat and are usually processed with other foods. They must contain at least 660 g/kg
meat. Manufactured meat also includes any cured and/or dried meat flesh products in
whole cuts or pieces that have had other foods added to them.
Sausages
Sausages are a category of processed meat. They are minced processed meat and/or
comminuted meat, which may be combined with other foods, and are encased or formed
into discrete units. They do not include meat formed or joined into the semblance of cuts of
meat.
Meat pies
A meat pie must contain at least 250 g/kg of meat based on the total weight of the pie
including pastry. This is a major change from the New Zealand regulations, which specify
that the meat content be based on the filling only, i.e. minus the pastry.
Vocabulary:
Offal гэдэс дотор
bone marrow ясны чөмөг
tissue эд
rind хальс
blood vessels судас
slaughtered нядлагдсан
26

27. distinguish ялгарах,ялгагдах
labeling тодорхойлох
process боловсруулах
pancreas нойр булчирхай
Buffalo одос үхэр
semblance төстэй байдал
Exercise 1. Comprehension questions
1. What does meat mean?
………………………………….
2. What is meat flesh?
………………………………………..
3. What does offal mean?
………………………………………….
4. What does manufactured meat include ?
…………………………………………………
5. What other kind of meat do you know ?
…………………………………………………….
6. What does meat flesh include?
…………………………………………………..
Exercise 2. Translate into Mongolian text ”Meat”.
Grammar
EVER / NEVER
• We use ever in questions and statements.
Have you ever visited Russia?
Cairo is the best city I’ve ever visited.
• We use never in statements.
I have never visited America
27

28. Exercise 1. Сomplete the following sentences with “ever’”or “never”.
1. Has she ….. been to Paris?
2. I ‘ve …… been to USA.
3. He has …..been to London.
4. Have you …..ridden a horse?
Lesson 8
Meat composition
The three major components of meat are water, protein and fat.
Water
Water is, by far, the largest component, comprising about 70% of lean tissue. Generally,
water content is about 3.5 to 7.7 times the amount of protein present. In living tissue, for
every kilogram of protein the body synthesizes, 3.5 to 3.7 kilogram of water is needed to
surround the proteins. Fat tissue commonly contains 5 to 8% water. Meat with high fat
content will have lower amounts of protein and water.
Protein
Protein is categorized in three groups: myofibrillar (salt soluble), sarcoplasmic (water
soluble) and connective tissue (salt insoluble). These protein groups have different basic
properties that affect processed meats differently. The myofibrillar proteins, also called
contractile proteins, form the largest structure and bulk of muscle. These proteins are
responsible for the contraction ability of living muscle and are found inside the muscle cell.
They form the structure called myofibrils. Myoglobin is one protein in this group that has
significant importance in processed meats. Myoglobin gives meat its color. Collagen is the
major connective tissue protein in meat and it is similar to the collagen found in skin,
ligaments and tendons.
Fat
Fat is the most variable component in processed meat. Fat cells are almost completely
filled with lipid. Animal lipids are generally triglycerides, which are glycerol molecules with
three fatty acids attached. There are many different fatty acids. Fatty acids differ due to the
differing number of carbon atoms and number of unsaturated bonds in the carbon chain. A
single bond between carbons is called a saturated bond and a double bond between
carbons is called an unsaturated bond. Unsaturated bonds have the greatest influence on
melting point because they are more susceptible to breakage by heat than are saturated
bonds. Pork fat has more unsaturated fatty acids than beef or lamb fat, it is more
susceptible to oxidation.
28

29. Vocabulary:
to surround хүрээлэх
bond хэлхээ, холбоо
saturated ханасан
unsaturated ханаагүй
carbon chain нүүрстөрөгчийн холбоо
Exercise 1. Comprehension questions
1. What does give meat’s color ?
……………………………………
2. Where did collagen find ?
………………………………………..
3. What is saturated bond ?
…………………………………………………
4. What is unsaturated bond ?
…………………………………………………
5. What are the major components of meat ?
……………………………………………………
Exercise 2. Translate into Mongolian text ” Meat composition”.
Grammar
YET / ALREADY
• We use already in positive statements and questions.
Have you done the washing up already?
Yes, I have. I’ve already done it.
• We use yet in question and negative.
Have you done homework yet?
No, I haven’t . I haven’t done homework yet.
Lesson 9
WHAT ARE THE FLAVORS IN MEAT PRODUCTS?
29

30. Hot Dogs
The flavor of most hot dogs is black pepper and nutmeg. Other hot dogs have a garlic
flavor as a secondary flavor. Many chicken hot dogs have onion as a secondary flavor.
Smoke is another important flavor of hot dogs. It is not a spice, but it can confuse people
tasting two products for flavor comparison. Heavy mustard usage is common. Hot dogs
are eaten warm and therefore require less flavor (spices) than bologna.
Bologna
Most bologna has the same flavor as hot dogs. The most consistent difference is bologna
usually has garlic to give more flavor to the cold product. Bologna is not smoked, and
again, smoke is not a spice, but is a major flavor in processed meat products. Heavy
mustard usage is common.
Smoked Sausage
Smoked sausage is a simple seasoned product. Black pepper is the major spice flavor in
smoked sausage. Red Pepper is used at very low levels. Coriander is sometimes used.
Smoke and the sweet burnt flavor of dextrose are the major flavors of smoked sausage.
Polish Sausage (kielbasa)
The same rules as smoked sausage, except garlic is added for typical flavor.
Fresh Pork Sausage
Black pepper and sage are dominate flavors with red pepper used for "hot" varieties.
Dextrose is added for browning characteristics.
Italian Sausage
Black pepper and fennel (licorice flavor) are the flavors in Italian sausage. Red pepper is
added for hot Italian sausage.
Liverwurst (braunschweiger)
Onion and nutmeg provide spice flavor for this product. Smoked bacon provides additional
flavor, particularly to braunschweiger. This is one product where the sweet flavor of nonfat
dry milk helps product flavor.
Salami
Black pepper, particularly in the form of whole pepper corns, creates flavor of cotto
(cooked) salami. Nutmeg is used at low levels. Heavy mustard usage is common.
Pepperoni
30

31. Paprika, red pepper, black pepper, garlic, and fennel are spices used for pepperoni or
sausage for pizza.
Summer Sausage (beef stick)
Black pepper is usually only spice used for flavor. Heavy mustard usage is common.
Dry Sausage
Most other dry sausages use black pepper for major flavor, and may include garlic,
coriander, and nutmeg for other spice flavors.
Vocabulary:
Flavor амтлагч
fennel ногоон гоньд
mustard гич
nutmeg задь
spice халуун ногоо
Exercise 1. Comprehension questions
1. What are the flavor of hot dogs ?
…………………………………………
………………………………………….
2. What kind of meat products do you know ?
…………………………………………..
………………………………………………
3. What is a simple seasoned product ?
…………………………………………….
…………………………………………….
Exercise 2. Translate into Mongolian text ” WHAT ARE THE FLAVORS IN MEAT
PRODUCTS? “.
31

32. Grammar
jUST
• We use just in statements to show that an action finished
only a few minutes earlier.
A: Have you finished your housework yet?
B: Yes, I’ve just finished it.
Exercise 1. Read the short dialogues and fill in yet, already, or just.
1. A: I’ve been feeling ill all week.
B: Have you seen a doctor ………..?
A: I’ve ………got back from the doctor’s. He says I’ve got the flu.
2. A: Has Janet returned to work ………?
B: No. She’s still in hospital.
3. .A: I’ve still got a terrible headache.
B: Would you like an aspirin ?
A: I’ve …….taken one, but it hasn’t worked ……
Lesson 10
Beef
Beef is the meat of cattle, such as this Glan Cattle cow. Beef is the culinary name for meat
from bovines, especially domestic cattle (cows). Beef muscle meat can be cut into steaks,
roasts or specialty cuts, such as short ribs. The blood is used in some varieties of blood
sausage. The lungs and the udder are considered unfit for human consumption in the US.
Depending on economics, the number of heifers kept for breeding varies. Older animals
are used for beef when they are past their reproductive prime .The United States, Brazil,
Japan and the People's Republic of China are the world's four largest consumers of beef.
The world's largest exporters of beef are Australia, Brazil, Argentina and Canada. Beef
production is also important to the economies of Uruguay, Nicaragua, Russia and Mexico.
A study released in 2007 by the World Cancer Research Fund reported strong evidence
that red meat and processed meats are causes of bowel cancer and recommends that
32

33. people eat less than 500 grams (18 oz) of cooked red meat weekly, and as little processed
meat as possible. The report also recommends that average consumption in populations
should not exceed 300 grams (11 oz) per week, stating that this goal "corresponds to the
level of consumption of red meat at which the risk of colorectal cancer can clearly be seen
to rise." Lean beef, with its high selenium and B12 content, may actually lower the risk of
colon cancer.
The Harvard School of Public Health recommends that consumers eat red meat sparingly
as it has high levels of undesirable saturated fat. Like some other animal products (such
as whole milk), red meat provides a rich source of the heart-healthy fat conjugated linoleic
acid along with the saturated fat. Beef's high content of B6 and B12 may help lower
homocysteine
Vocabulary:
Beef үхрийн мах
bovine .adj. бухын
cancer хавдар
consumption хэрэглээ
beef stock. үхрийн ясний шөл
Exercise 1. Comprehension questions
1. What is beef ?
…………………………………………
2. What is used in some varieties of blood sausage.?
………………………………………………………….
3. What countries are the world's largest consumers of beef?
…………………………………………………………………
4. What countries are the world's largest exporters of beef ?
……………………………………………………………….
33

34. 5. What are causes of bowel cancer”?
…………………………………………………………………….
Exercise 2. Translate into Mongolian text ” Beef”.
Grammar
FOR / SINCE
• We use for to express duration.
I’ve worked here for seven years.
• We use since to state a starting point.
I’ve worked here since 1996.
Exercise 1. Fill in since or for.
1. ….the last two years
2. ……yesterday
3. ……six months
4. ……breakfast time
5. ……2008
6. ……I was six
7. ……last Monday
8. …..we moved house
9. …..two o’clock
10. ….four hour
Exercise 2. Make up sentences using the present perfect simple and
five of the phrases above.
Lesson 11
Pork
Pork is the culinary name for meat from the domestic pig. The pig is one of the oldest
forms of livestock, having been domesticated as early as 5000 BC. Pork is eaten in
various forms, including cooked (as roast pork), cured or smoked (ham, including the
Italian prosciutto) or a combination of these methods (gammon, bacon or Pancetta).
Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most widely eaten meat in the world, accounting for about 38 percent of meat
34

35. production worldwide, although consumption varies widely from place to place According
to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were
consumed worldwide in 2006 (preliminary data). In gastronomy, pork is traditionally
considered a white meat, but in nutritional studies, it is usually grouped with beef as red
meat, and public perceptions have been changing Its myoglobin content is lower than
beef, but much higher than chicken white meat. Pork is very high in thiamin.
Pork products:
Smoked pork ribs
Pork may be cooked from fresh meat or cured over time. Cured meat products include
ham and bacon. The carcass may be used in many different ways for fresh meat cuts, with
the popularity of certain cuts and certain carcass proportions varying worldwide.
Fresh meat
Most of the carcass can be used to produce fresh meat and in the case of a suckling pig
the whole body of a young pig ranging in age from two to six weeks is roasted.
Processed pork
Pork is particularly common as an ingredient of sausages. Many traditional European
sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami.
Most brands of American hot dogs and breakfast sausage are made from pork.
Ham and bacon are made from fresh pork by curing with salt (pickling) and/or smoking.
Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham,
whereas streaky and round bacon come from the side (round from the loin and streaky
from the belly). Ham and bacon are popular foods in the west, and their consumption has
increased with industrialisation. Non-western cuisines also use preserved meat products.
For example, salted preserved pork or red roasted pork is used in Chinese and Asian
cuisine. Bacon is defined as any of certain cuts of meat taken from the sides, belly or back
that have been cured and/or smoked. In continental Europe, it is used primarily in cubes
(lardons) as a cooking ingredient valued both as a source of fat and for its flavour
Vocabulary:
Branch салбар
devoted зориулсан
ingredient орц
nutritional тэжээллэг
Exercise 1. Comprehension questions
1. What is Pork?
35

36. ………………………………………………
……………………………………………..
2. What is a common ingredient of sausages.
………………………………………………..
……………………………………………….
3. What is Charcuterie ?
…………………………………………………
……………………………………………….
4. What are made from pork?
………………………………………………
………………………………………………..
Exercise 2. Translate into Mongolian text ” Pork”.
Grammar
Present Perfect Continuous
( Have / has been + verb- ing )
Use:
• We use the present perfect continuous to talk about an
action which
started in the past and continues to the present to give
emphasis to duration
She has been living here for 20 years.
• We also use to talk about a completed past action which has
visible results in the present.
I ‘m dirty because I’ve been working in the garden.
Exercise 1. Complete the sentences below about yourself.
1. I’ve been living here for……………………….
2. I’ve been studying English since……………..
36

37. 3. I’ve been ………………..for/since……………..
Lesson 12
Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its
first year is lamb; that of an older sheep is hogget and later mutton. The strict definitions
for lamb, hogget and mutton vary considerably between countries. In New Zealand for
example, they are defined as follows:
Lamb — a young sheep under 12 months of age which does not have any permanent
incisor teeth in wear
Hogget — a young male sheep or maiden ewe having no more than two permanent
incisors in wear
Mutton — a female (ewe) or castrated male sheep having more than two permanent
incisors in wear.
In Australia the definitions are extended to include ewes and rams, as well as being stricter
on the definition for lamb which is: Lamb — 0 permanent incisors; female or castrate entire
male ovine 0-12 months (note that the Australian definition requires 0 permanent incisors,
whereas the New Zealand definition allows 0 incisors 'in wear.
The younger the lamb is, the smaller the lamb will be, however, the meat will be more
tender. Sheep mutton is meat from a sheep over two years old, and has a less tender
flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale
pink, while regular lamb is pinkish-red.
The meat of a lamb is taken from the animal between one month and one year old, with a
carcase weight of between 5.5 and 30 kilograms (12 and 65 lbs). This meat generally is
more tender than that from older sheep and appears more often on tables in some
Western countries. Hogget and mutton have a stronger flavour than lamb because they
contain a higher concentration of species-characteristic fatty acids and are preferred by
some. Mutton and hogget also tend to be tougher than lamb (because of connective tissue
maturation) and are therefore better suited to casserole-style cooking.
Vocabulary:
Definition тодорхойлол
incisor үүдэн шүд
37

38. pale pink бүдэг ягаан
tender зөөлөн
concentration төвлөрүүлэл,өтгөүүлэлт
бөөгнөрөл
Exercise 1. Comprehension questions
1. What are lamb and mutton ?
………………………………………
………………………………………….
2. How are they defined in New Zealand ?
……………………………………………..
……………………………………………
3. How are they defined in Australia ?
………………………………………………..
………………………………………………..
Exercise 2. Translate into Mongolian text ” Lamb and mutton”
Grammar
Past Perfect Simple
( had+ past participle )
Use:
• To talk about a past action which happened before another
past action
He called Jane after he had finished dinner.
(First he finished dinner, then he called Jane)
• The past perfect simple is the past equivalent of the present
perfect simple.
He has never travelled abroad .(present perfect simple)
He had never travelled abroad .(past perfect simple)
38

39. Time expressions : already, by the time, never, as soon as, just, after, when,
before etc.
Exercise 1. Join the sentences using the words in brackets.
Example: Ann called for a taxi. She packed her suitcase. (after)
Ann called for a taxi after she had packed her suitcase.
1. We played card. We finished dinner. (after)
………………………………………………………
2. I didn’t go to sleep . I finished the book.(until)
………………………………………………………..
3. Tom spoke to Ann several times. He asked her out to lunch.(before)
……………………………………………………………
4. Paula went to bed. Her guests left. (as soon as).
…………………………………………………………….
5. The train left. We arrived at the station. (already, by the time).
…………………………………………………………………
Lesson 13
Chicken
Chickens may live for five to eleven years, depending on the breed. In commercial
intensive farming, a meat chicken generally lives only six weeks before slaughter. A free
39

40. range or organic meat chicken will usually be slaughtered at about 14 weeks. Hens of
special laying breeds may produce as many as 300 eggs a year. After 12 months, the
hen's egg-laying ability starts to decline, and commercial laying hens are then slaughtered
and used in baby foods, pet foods, pies and other processed foods. The world's oldest
chicken, according to the Guinness Book of World Records, died of heart failure when she
was 16 years old. The male can be differentiated from the female by its comb.
WWChicken eggs vary in color depending on the hen, typically ranging from bright white to
shades of brown and even blue, green, and recently reported purple (found in South Asia)
(Araucana varieties).
Chicken is the meat derived from chicken. It is the most common type of poultry in the
world, and is frequently prepared as food in a large number of ways. Chicken was one of
the most common meats available in the Middle Ages. It was one of the basic ingredients
in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in
milk and seasoned with spices and sugar . The most common breeds of chicken
consumed in the US are Cornish and White Rock. Chickens raised specifically for meat
are called broilers. In the United States, broilers are typically butchered at a young age.
Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers
and 12 weeks for roasting birds. Typically, the muscle tissue (breast, legs, thigh, etc),
livers, hearts, and gizzard are processed for food. Chicken feet are commonly eaten,
especially in French and Chinese cuisine.
Vocabulary:
derived үүсэх, гаргах, авах
stew жигнэсэн мах
emphasis онцгой
ratio харьцаа
Exotic сонин
gizzard хоолой, багалзуур
Exercise 1. Comprehension questions
1. How long does a meat chicken live
…………………………………………..
…………………………………………..
2. How many eggs do Hens produce a year?
……………………………………………..
………………………………………………
3. What is chicken ?
40

41. ……………………………………………..
……………………………………………..
4. What are called broilers ?
………………………………………….
………………………………………….
Exercise 2. Translate into Mongolian text ” Chicken”.
Grammar
Will
Affirmative Interrogative
Long form short form
I will I’ll leave will I leave?
leave
you’ll leave will you leave?
You will
he’ll leave will he leave?
leave
she’ll leave will she leave/
He will
leave it’ll leave will It leave?
She will we’ll leave will we leave?
leave
you’ll leave will you leave?
It will
they’ll leave will they leave?
leave
We will
leave
You will
leave
They will
41

42. leave
42

43. Negative
Long form short form
I will not leave I won’t leave
You will not You won’t leave
leave
He won’t leave
He will not leave
She won’t leave
She will not leave
It won’t leave
It will not leave
We won’t leave
We will not leave
You won’t leave
You will not leave
They won’t leave
They will not
leave
Use :
• To make predictions based on what we believe or think . We usually
use will with I think , I believe , I expect, probably.
There will be rain in UB tomorrow.
• To make on the-spot decisions .
A: The phone or ringing.
B: I’ll answer it.
Exercise 1. Fill in the gaps with will or won’t .
A: Make sure you go to the bank before you go to the supermarket.
B: I know, I …….
A: Don’t forget to buy all the vegetables on the shopping list.
B: Don’t worry, I….
A: Oh, and don’t forget to get a newspaper on your way home.
B: Okay, I ……..
43

44. A: Make sure you call me if you need any help.
B: I………….
Lesson 14
Pasteurization
Pasteurization is a process which slows microbial growth in food. The process was named
after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization
test was completed by Louis Pasteur and Claude Bernard on April 20, 1862. The process
was originally conceived as a way of preventing wine and beer from souring. Unlike
sterilization, inventor Nicolas Appert, pasteurization is not intended to kill all pathogenic
micro-organisms in the food or liquid. Instead, pasteurization aims to reduce the number of
viable pathogens so they are unlikely to cause disease (assuming the pasteurization
product is refrigerated and consumed before its expiration date). Commercial-scale
sterilization of food is not common because it adversely affects the taste and quality of the
product. Certain food products are processed to achieve the state of commercial sterility.
There are two main types of pasteurization used today: High Temperature/Short Time
(HTST) and Extended Shelf Life (ESL) treatment. Ultra-high temperature (UHT or ultra-
heat treated) is also used for milk treatment. In the HTST process, milk is forced between
metal plates or through pipes heated on the outside by hot water, and is heated to 71.7 °C
(161 °F) for 15–20 seconds. UHT processing holds the milk at a temperature of 138 °C
(280 °F) for a fraction of a second. ESL milk has a microbial filtration step and lower
temperatures than HTST. Milk simply labeled "pasteurized" is usually treated with the
HTST method, whereas milk labeled "ultra-pasteurized" or simply "UHT" has been treated
with the UHT method. There are different standards for different dairy products, depending
on the fat content and the intended usage. For example, the pasteurization standards for
cream differ from the standards for fluid milk, and the standards for pasteurizing cheese
are designed to preserve the phosphatase enzyme, which aids in cutting. The HTST
pasteurization standard was designed to achieve a 5-log reduction, killing 99.999% of the
number of viable micro-organisms in milk
Vocabulary:
sterilization ариутгал
preserve хадгалах, дарах,нөөшлөх
filtration шүүх, тунгаах
a fraction хувь, ноогдол
reduction бууралт
44

45. Exercise 1. Comprehension questions
1. What is pasteurization ?
……………………………………………
……………………………………………
2. When was completed the first pasteurization test?
………………………………………………..
3. Who did create pasteurization process?
……………………………………………
…………………………………………….
4. What does pasteurization aim?
………………………………………….
…………………………………………
5. How many types are there of pasteurization used today?
……………………………………………………………….
Exercise 2. Translate into Mongolian text ” Pasteurization”.
Grammar
Be going to
Talking about plans and intentions
Affirmative : I am /you are /he is etc going to buy a car?
Negative : I’m not/you aren’t/he isn’t/etc going to buy a car?
Interrogative: Am I /are you/is he etc going to buy a car?
Short answer : Yes , I am/you are/he is etc.
No, I’m not//you aren’t / he isn’t etc
Use :
We use be going to:
45

46. • For plans and intentions. I’m going to join a gym next week
• For predictions based on what we see or we know.
Look at the dark clouds! It’s going to rain
Exercise 1. Complete the short dialogues below with will, won’t, is going
to, or
am going to
1. A: Your appointment is at nine tomorrow morning .
B: Don’t worry. I……………………. be late
2. A: I’m hungry.
B: I ……………………… I make on omelet for you.
3. A: Your shirt is dirty.
B: I know. I…………………………wash it later.
4. A: Why is Steve wearing his short.
B: He ……………………play football with Bill.
5. A: Did you post those letter his morning?
B: Oh, I forgot.! I ………………. post them tomorrow.
Lesson 15
Milk
Dairy milk is an opaque white liquid produced by the mammary glands of mammals . The
exact components of raw milk varies by species, but it contains significant amounts of
saturated fat, protein and calcium as well as vitamin C. Cow's milk has a pH ranging from
6.4 to 6.8, making it slightly acidic .There are two distinct types of milk consumption: a
natural source of nutrition for all infant mammals, and a food product for humans of all
ages derived from other animals. In almost all mammals, milk is fed to infants through
breastfeeding, either directly or by expressing the milk to be stored and consumed later.
Some cultures, historically or currently, continue to use breast milk to feed their children
until they are 7 years old. In many cultures of the world, especially the Western world,
humans continue to consume milk beyond infancy, using the milk of other animals (in
particular, cows) as a food product. For millennia, cow milk has been processed into dairy
products such as cream, butter, yogurt, kefir, ice cream, and especially the more durable
and easily transportable product, cheese. The term milk is also used for whitish non-
animal substitutes such as soy milk, rice milk, almond milk, and coconut milk. Animal milk
is first known to have been used as human food at the beginning of animal domestication.
Cow milk was first used as human food in the Middle East. Goats and sheep were
domesticated in the Middle East between 9000 and 8000 BC. Milk was first delivered in
46

47. bottles on January 11, 1878. The day is now remembered as Milk Day and is celebrated
annually. Goat milk can be used for other applications such as cheese and other dairy
products. In addition to cows, the following animals provide milk used by humans for dairy
products:
• Buffalo
• Camels
• Donkeys
• Goats
• Horses
• Reindeer
• Sheep
• Water buffalo
• Yaks
In Russia and Sweden, small moose dairies also exist.
The largest producers of dairy products and milk today are India followed by the United
States and China.
Milk is an emulsion or colloid of butter fat globules within a water-based fluid .The fat-
soluble vitamins A, D, E, and K are found within the milk fat portion of the milk.
Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a
sugar), and supplies 72 kcal of energy per 100 grams.
• Cow milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7%
minerals and supplies 66 kcal of energy per 100 grams. See also Nutritional value
further on.
Donkey and horse milk have the lowest fat content, while the milk of seals and whales can
contain more than 50% fat. High fat content is not unique to aquatic animals, as guinea pig
milk has an average fat content of 46%.
Vocabulary:
Liquid шингэн
mammary glands сүүний булчирхай
mammals сүүн тэжээлтэн
to digest шингэх, боловсрох
to consume хэрэглэх, зарцуулах
soy milk шар буурцагны сүү
infant нярай хүүхдийн
breast хөх, мээм
47

48. dairy products цагаан идээ
Exercise 1. Comprehension questions
1. What is dairy milk?
----------------------------------
2. What does milk contain ?
-----------------------------------
3. How many types are there of milk consumption ?
--------------------------------------
4. What are the major products of milk?
------------------------------------------------
5. When was Cow milk used as human food ?
-----------------------------------------
6. When was milk delivered in bottles?
-------------------------------------------
Exercise 2. Translate into Mongolian text ” Milk”.
Grammar
Conditional 1
We use the first conditional to talk about real or very probable situations in the
present or future
If +present simple, will +bare infinitive.
If you don’t eat , you will be hungry. If I study hard , I‘ll do well in the test
When-If
We use when to show that something will certainly happen. When Tom
comes, I’ll cook dinner.
We use If when we are not certain that something will happen. If Tom
comes, I’ll cook dinner.
Exercise 1. Complete the sentences with the correct form of the verbs
in brackets.
48

49. 1. If he…………………………. (miss) his flight, he won’t be able to go to
Madrid.
2. If you……………………….. (not/be) careful, you’ll hurt yourself.
3. If she gets a job, she ………….. (buy) a car.
4. If you drink some tea, you………………. (feel) better.
5. If he ………………………… (not/set) his alarm clock, he’ll be late for
work.
Exercise 2. Complete the sentences .
1. If Jackie studies hard,……………………………………..
2. If you don’t hurry,………………………………….
3. If I win Ђ 10,000,………………………………………..
4. If they go to Paris, ………………………………………
5. If Bat eats the all chocolate, .…………………………………….
6. If it stops raining, ……………………………………………..
7. If I work late tonight, ……………………………………
8. If you do the shopping ,……………………………..
Lesson 16
Cream
Cream (including light whipping cream) is a dairy product that is composed of the higher-
butter fat layer skimmed from the top of milk before homogenization. In un-homogenized
milk, over time, the lighter fat rises to the top. Cream produced by cows grazing on natural
pasture often contains some natural carotenoid pigments derived from the plants they eat;
this gives the cream a slight yellow tone, hence the name of the yellowish-white colour,
cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.
Minimum Additional
Name Main uses
milk fat definition
Served as it is with scones, jam, stargazy
Clotted cream 55% and heat treated
pie, etc.
Whips the easiest and thickest for puddings
Double cream 48%
and desserts, can be piped
Whipping cream 35% Whips well but lighter, can be piped - just
Whipped cream 35% and has been Decorations on cakes and gвteaux.
whipped
Sterilized cream 23% is sterilized
49

50. Cream or single
18% is not sterilized Poured over puddings, used in coffee
cream
Sterilized half
12% is sterilized
cream
Half cream 12% is not sterilized Used in coffee, some cocktails
Thickened cream: 35–36.5% fat, with added gelatine and/or other thickeners to give the
cream a creamier texture, also possibly with stabilisers to aid the consistency of whipped
cream (this would be the cream to use for whipped cream, not necessarily for cooking
Single cream: Recipes calling for ‘single cream’ are referring to pure or thickened cream
with about 35% fat. Double cream: 48–60% fat. Chart of 50 types of milk products and
relationships, including cream (right-click image to enlarge).
Butter is made by churning cream to separate the butterfat and buttermilk. This can be
done by hand or by machine.
Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to
turn the liquid cream into a soft solid. Nitrous oxide or carbon dioxide may also be used to
make whipped cream.
Sour cream, common in many countries including the U.S. and Australia, is cream (12 to
16% or more milk fat) that has been subjected to a bacterial culture that produces lactic
acid (0.5%+), which sours and thickens it. Crиme fraоche (28% milk fat) slightly soured
with bacterial culture, but not as sour or as thick as sour cream. Mexican crema (or cream
espesa) is similar to crиme fraоche. Smetana is a heavy cream product (35-40% milk fat)
Central and Eastern European sour cream. Clotted cream, common in the United
Kingdom, is cream that has been slowly heated to dry and thicken it, producing a very
high-fat (55%) product. This is similar to Indian malai. Cream is used as an ingredient in
many foods, including ice cream, many sauces, soups, stews, puddings, and some
custard bases, and is also used for cakes. Irish cream is an alcoholic liqueur which blends
cream with whiskey and coffee. Cream is also used in curries such as masala dishes.
Cream (usually light/single cream or half and half) is often added to coffee.
Vocabulary:
grain үр тариа
,hence энэ үеэс, эндээс, ийм учраас
blend v. холих, хутгах
stew v. жигнэх
whip v. ороох
decoration чимэглэл
50

51. Exercise 1. Comprehension questions
1. What is cream ?
----------------------------------
2. How many kind of cream do you know?
----------------------------------------
3. How is cream used?
--------------------------------------
4. What colors does cream have ?
-------------------------------------------
Exercise 2. Translate into Mongolian text ” Cream”.
Grammar
Conditionals type 2
If…. + past simple + …would/could/might + bare infinitive
• We use conditional type 2 to talk about unreal or highly unlikely
situations in the present or future
NOTE: We can use were in all person (after I /he/she/it).
If I were the leader of my country , I would not allow hunters to kill
endangered species.
Exercise 1. Put the verbs in brackets into the correct form.
1. If he lived in the countryside, he ……….(be) happier.
2. If we ……….. (ask) her, I’m sure she would stop doing that.
3. If people ………(not /drop) litter in city, our city would be much cleaner.
4. If she ………(walk) to work, she wouldn’t be so unfit.
5. If you ……..(take) your bicycle, you would get there faster.
Exercise 2. Complete the sentences .
1. If I had enough money, …………………………
2. If I worked fever hours,……………………………
3. If I were the president of my country,……………..
51

52. 4. If I met my favourite film star,………………………..
5. If I got lost in the mountains,………………………….
Lesson 17
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally
used as a spread and a condiment, as well as in cooking applications such as baking,
sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most
frequently made from cows' milk, butter can also be manufactured from the milk of other
mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are
sometimes added to butter. Rendering butter produces clarified butter or ghee, which is
almost entirely butterfat. Butter is an emulsion which remains a solid when refrigerated, but
softens to a spreadable consistency at room temperature, and melts to a thin liquid
consistency at 32–35 °C (90–95 °F). It generally has a pale yellow color, but varies from
deep yellow to nearly white. Its color is dependent on the animal's feed and is commonly
manipulated with food colorings in the commercial manufacturing process, most commonly
annatto or carotene. In general use, the term "butter" refers to the spread dairy product
when unqualified by other descriptors. Commercial butter-making is a carefully-controlled
operation. Commercial butter is about 80% butterfat and 15% water; traditionally-made
butter may have as little as 65% fat and 30% water. Dairy products are often pasteurized
during production to kill pathogenic bacteria and other microbes. Butter made from
pasteurized fresh cream is called sweet cream butter. Production of sweet cream butter
first became common in the 19th century, with the development of refrigeration and the
mechanical cream separator. Butter made from fresh or cultured unpasteurized cream is
called raw cream butter. Raw cream butter has a "cleaner" cream flavor, without the
cooked-milk notes that pasteurization introduces.
A French chemist claimed the prize with the invention of margarine in 1869. The first
margarine was beef tallow flavored with milk and worked like butter; vegetable margarine
followed after the development of hydrogenated oils around 1900.
Vocabulary:
spread. v. тарах, тархах,түрхэх,
raw .adj. боловсруулаагүй
claim .v. шаардах,нэхэмжлэх
churn v. тос бүлэх, цохих
hydrogen устөрөгч
52

53. Exercise 1. Comprehension questions
1. What is butter ?
---------------------------
2. What does butter consist of?
---------------------------------
3. How can be butter manufactured?
----------------------------------------
4. What colors does butter have ?
----------------------------------------
5. How is butter used ?
--------------------------
6. When did margarine invent ?
-----------------------------------
7. What is dependent on the animal's feed?
--------------------------------------------------
Exercise 2. Translate into Mongolian text ” Butter”.
Grammar
The Passive
( To be + past participle )
Active Passive
Present simple She cleans the house The house is cleaned.
Past simple She cleaned the house The house was cleaned
Present perfect simple She has cleaned the house The house has been cleaned
Future simple She will clean the house The house will be cleaned
Modal She must clean the house The house must be cleaned.
Exercise 1. Rewrite these sentences in the passive.
1. Did a French chemist invent the margarine in 1869.
……………………………………………………..
2. The company will offer guided tours.
……………………………………………………
3. They are holding a festival next month.
……………………………………………………
4. He has washed the car.
53