Je prépare actuellement un exposé oral en anglais sur un sujet scientifique en relation direct avec mon stage de fin d'études. J'ai essayé de rédiger un truc correct entre le vocabulaire que j'ai déja et les choses pêchées sur le net, mais bon vu mon niveau... je crains de grosses fautes...
Si quelqu'un pouvait m'indiquer les "grosses" erreurs merci beaucoup d'avance !
XYZ specialize to prepare the tinned food. It specialized in regional fish based products. The firm is located in Sète on the boarders of the Mediterranean sea between Spain and the Cote d’Azur.
The history
XYZ, found WWW in 1981. He was a well know restaurant owner in the harbour (port) of Sète. He started to sell his recipes on a larger scale. We have kept the authentic flavours of his regional cooking and sell a rang of soups and dishes prepared with the best ingredients : fishs, vegetables, spices…
Products
The rang is divided in to three parts :
Firstly, "The authentics" : We rediscovered the great classics of our regions like the bouillabaisse from Marseille (a soup with fish filets such as hack, conger eel, sea-bream), the Provencal vegetable Pistou soup with tomatoes, kidney-bean, basil, olive oil or the Andalusian Gazpacho with tomatoes, cucumber…
Secondly, "The traditionals" : A large range of soups will suit every taste : a traditional fish soup “A la Sétoise”, a Lobster bisque, Seafoodsoup, Fishsoup, Scampi soup prepared with several fishs such as : conger eel, scorpion fish, gurnard…
Thirtly, "The Dishs" : Our dishes are prepared traditionnaly by hand before they are sterilized. We product : Stuffed Mussels, stuffed Squids, Squids in american sauce…
To finish the presentation of XYZ, the range of product sell by XYZ sterilize from few minutes to several hours to assure the security of product.
Now that we have seen the presentation of XYZ, let us now move to the next point : the sterilisation.
What is the sterilisation
First of all, let’s look at what is the sterilisation :
Originally, scientists thought canning worked by eliminating oxygen in the container. But sufficient heating amounts to sterilization, which destroys the bacteria and enzymes that can cause spoiling.
Thus, the cans are subjected to steam or boiling water, with the temperature and duration varying according to the type of food. (from few minutes to several hours).
Heat sterilization destroys all infections present in food inside the can.
Hermetically sealing the food in glass or metal prevents new air or other organisms from contaminating it.
History of the sterilisation
We have just seen, what is sterilisation, we need to know what is the history of this essential discovery.
Canning started in jars. The principle was discovered in 1809. The process was invented in France by Nicholas Appert, a chef who was determined to win the prize of 12,000 francs offered by Napoleon for a way to prevent military food supplies from spoiling. Appert canned meats and vegetables in jars sealed with pitch and by 1804 opened his first vacuum-packing plant. It was a French military secret that soon leaked across the English Channel.
In 1810 Peter Durance, an Englishman, patented the use of metal containers for canning, and by the next year others had opened factories. The troops that faced off at Waterloo had canned rations.
A number of inventions and improvements followed, and by the 1860's, the time it took to process food in a can had been reduced from six hours to 30 minutes. Canned foods were soon commonplace. Tin-coated steel is used today.
Today vegetables, fish, fruit, meat and beer are canned in enormous quantities. Within three generations the eating habits of millions have been revolutionized. Foods that were previously seasonal may now be eaten at any time, and strange foods are available far from the countries where they are grown. The profitable crops many farmers now produce often depend on the proximity of a canning factory.
Why buy sterilisate products ?
Commercially canned food is very safe — much safer than the home-canned kind — and has a shelf life of a good three years, often much more (as caches left by polar expeditions have shown).
The storage is easy: in ambient temperature, there is no risk for the security of the consumer. The stock control is simplified : none wastage.
All canned food is thoroughly cooked, and as a consequence, preservatives are used in relatively few canned foods, far less than for so-called fresh foods.
Although studies show that shoppers also think canned food is less nutritious than fresh or frozen, an analysis of 84 fresh, frozen and canned foods, just released by the University of Illinois, show that once the food was prepared for the table, canned foods were equal and often better in nutrient levels.
Fresh fruit and vegetables may start with more vitamins, but crops that go directly from field to processor often retain vitamins better than those that travel across the country and sit for days in produce bins or at home in refrigerators.
There have also been improvements. Canning companies are experimenting with cans of thinner metal to permit shorter processing and give the food better flavor and texture.
Voila, c'est long, et le copié_ collé devrait se voir facilement
Merci d'avance pour votre aide