With a partner, act out the roles below based on Task 7. Then, switch roles

↑

⇐ ПредыдущаяСтр 33 из 38Следующая ⇒

Speaking

8. With a partner, act out the roles below based on Task 7. Then, switch roles

USE LANGUAGE SUCH AS:

I'd like more information on ...

have you considered...?

Another option is...

Student A: You are the owner of a commercial fishery. Talk to Student В about:

· product packaging

· concerns about shelf life

· different packaging methods

Student B: You are a salesperson. Talk to Student A about the packaging services you offer.

Writing

9. Use the conversation from Task 8 to fill out the packaging inquiry form.

Inquity Form

Thank you for your interest in our packaging services. Please fill out the form below to give us more information on your company and how we can best serve you.

Company name: ______________________

Products for retail: ____________________

____________________________________

What are your packaging concerns (shelf life, product preservation)?

____________________________________

____________________________________

Is there a particular type of packaging you would like information on?

____________________________________

____________________________________

____________________________________

The condition of fish at the time of harvest is their intrinsic value. Fish quality, size, and health are all intrinsic conditions that can't be improved by freezing. Freezing only attempts to maintain the fish's freshly-harvested condition.

Proper prefreezing treatment is important. Before freezing, a fish needs to be chilled. A fish's chilled storage life depends on its fat content. The allowed time in storage for fatty fish is less than that of lean fish.

After death, a fish enters rigor mortis, where it becomes rigid. After a period of time, the fish's muscles relax once again. Temperature control during this time period is important. If a fish undergoes rigor at a high temperature, muscle gaping may occur

Thefreezing rate also affects fish quality.Fast freezing reduces the risk of ice crystals forming in fish tissue. In sharp freezing, the fish freeze at a slower rate. Sometimes a company uses liquid nitrogen or liquid carbon dioxide to freeze fish. This is calledultrarapid freezing.

Chapter 7:

Познавательные статьи:



Где возникла философия и почему?

Относительная высота сжатой зоны бетона

Сущность проекции Гаусса-Крюгера и использование ее в геодезии

Тарифы на перевозку пассажиров