в каталог I вариант I. Перепишите следующие предложения. Определите по грамматическим признакам, какой частью речи являются слова, оформленные окончанием -s; и какую…

в каталог

I вариант
I. Перепишите следующие предложения. Определите по грамматическим признакам, какой частью речи являются слова, оформленные окончанием -s; и какую функцию это окончание выполняет, т.е. служит ли оно:
а) показателем 3-го лица единственного числа в Present Indefinite;
б) признаком множественного числа имени существительного;
в) показателем притяжательного падежа имени существительного.
Переведите предложения на русский язык.
1.    My father's sister works in the hospital.
2.    Every week he visits his parents.
3.    His friend studies at the University.

II. Перепишите следующие предложения, содержащие разные формы сравнения и переведите их на русский язык.
1.    Ann is the best student in our group.
2.    The Baltic Sea is not so warm as the Black Sea.
3.    The more you read, the more you know.

III. Перепишите следующие предложения, подчеркните в каждой из них глагол-сказуемое и определите его видовременную форму и залог. Переведите предложения на русский язык.
a)    1. They have already translated this text.
2. They are testing the machine now.
b)    1. I was told to wait the reception room.
2. The child is often left home alone.

IV. Перепишите предложения. Подчеркните Participle1 и Participle2иустановите функцию каждого из них,т.е является ли оно определением,обстоятельством или частью сказуемого.Переведите на русский язык.
1.    Crossing the bridge, the tourists admired the river.
2.    The question discussed was very interesting.
3.    The man working in the garden is my brother.
4.    While doing this work he knew a lot of new things.

V. Перепишите следующие предложения, подчеркните в каждом из них модальный глагол или его эквивалент. Переведите предложения на русский язык.
1.    We were to meet at 5 o'clock yesterday.
2.    I can translate this article without dictionary.
3.    We had to walk home because the last bus had gone.

VI. Перепишите следующие предложения и переведите их на русский язык, обращая внимание на бессоюзное подчинение.
1.    The amount of vitamins A and D in the egg depends on the feed the ben gets.
2.    Products higher in saturated fats can generally be stored for a longer time.

VII. Перепишите следующие предложения и переведите их на русский язык, обращая внимание на функцию инфинитива в предложениях.
1.    To use dried buttermilk is common practice in baking industry.
2.    To prevent milk from spoilage harmless bacteria are added.
3.    In most cheese lactose continues to be fermented to lactic acid and lactates, it is hydrolyzed to form other sugars.
4.    The purpose of concentrated milk foods production is to supply cookery with nonfat dry milk.

VIII. Прочитать и письменно переведите текст.
Cheese production.
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Over a thousand types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as Parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable.
There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping. 
A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.

IX. Найдите в тексте значения следующих слов и словосочетаний.
1.    Молочный продукт
2.    свертывание
3.    включать, содержать, заключать в себе
4.    плесень на кожуре
5.    зависеть от чего-либо
6.    срок хранения
7.    защитная кожура
8.    упаковка
9.    сыровар 
10.    практический опыт