剑桥商务英语第二版 13a production.ppt

Unit 13a Production 今天要给大家讲解有关产品生产的内容 production. 在这一课里边，我们举的例子是有关面包生产的。 It is about bread production. Brian Benfield, Production Manager at Gossens, a UK food group, explains how baguettes are produced. As far as production flow is concerned, bread production is easy to describe. Although some are technical jargons, most of them are commonly used. Listening 1 Ss order the stages of the baguette making process before listening to the Production Manager to check the order. Ss then listen again and label the machinery in the bakery. B: So, this is a diagram of the bakery. Now it all begins with the main ingredients – those are flour and water. They’re weighed and fed automatically into mixers. Yeast and additives are then added by hand and everything is mixed for twelve minutes to make the dough. Ingredient n. one of the things from which sth is made e.g. The only active ingredient in this medicine is aspirin V: What are the additives for? B: They’re just to increase the shelf-life of the baguettes. The dough is then divided into pieces. And after the weight is checked. The dough enters the first prover for ten minutes. shelf-life n (usu sing 通常作单数) time for which a stored item remains usable 贮藏寿命（物 品的保存期限） e.g. packets of biscuits with a shelf-life of two or three weeks 保存期为二至三星期的袋装饼乾. V: The first what? B: Prover. V: What’s a prover? B: I can tell you haven’t baked bread before V: No, that’s very true. B: Well, you can’t bake the dough straight away. You have to let it stand for a while so the yeast can react before you form it. This is called proving. Well now, the yeast makes the dough rise, and gives the bread shape and volume. V: Oh, right, I see. Yeast n. (type of) fungous substance used in the making of beer and wine, or to make bread rise e.g. Yeast must be used in producing wine. ? B: So, the dough is then formed into a baguette and dropped onto trays, which t