Science is classified knowledge. In applying science to
the preparation of food, one class of foods or one principle
of cooking is related to another or associated with another.
For example, the method of cooking a typical breakfast
cereal may be applied to cereals in general. There may be
some exceptions to the rule, but when the basic principle
of cooking is kept in mind, the variations can readily be
made. If the pupil has learned to prepare Creamed Potatoes,
he should be able to apply the principle to the cooking of
Potato Soup. In making chocolate beverage, the pupil learns
to blend chocolate with other ingredients. The knowl-
edge gained in making chocolate beverage should be applied
to the flavoring of a cake or of a dessert with chocolate.
The ability to observe and reason while working is one of
the most valuable assets for success in any kind of work.
Handwork guided by an active mind is always prized.
Skill in cooking may mean the acquisition of characteristics
which make for success in any field of activity.
In addition to the foregoing, a good cook must know what
foods to combine for the most perfect nutrition and flavor ;
he must know how foods are served and how they are
digested.
The subject of food is a broad one, — one that is growing
in interest. Many present-day scientists are finding a life-
work in food-study. " Tell me what you eat and I will tell
you what you are," was spoken many years ago. The most
recent work in science confirms the fact that the kind of
food an individual eats has much to do with his health and
his ability to work.
One of the first considerations in the preparation of foods
is, — why they are cooked. Let us see :
Raw potatoes sometimes occasion distress when eaten, yet
4 THE COOKING OP FOODS
cooked potatoes generally prove satisfactory food. To most
people the taste of raw meat is unpleasant, yet meat prop-
erly cooked is exceedingly palatable. A tasteless green
apple sometimes makes apple sauce of pleasing flavor.
Raw pork may prove harmful, yet thorough cooking makes
it safe to use as food. From these and many other
examples that might be mentioned, it is evident that foods
are cooked :
(a) To make them more digestible,
(b) To make them more palatable,
(c) To develop their flavor,
(d) To destroy harmful germs.
To sum up the considerations regarding success in learn-
ing to cook :
(a) Know what foods to select from the standpoint of
economy, nutriment, and flavor.
(b) Observe and reason when working. Also observe the
results of the work ; know why the results are successful or
why they are unsuccessful.
(c) Relate or associate one class of foods with another and
one principle of cooking with another. Remember that real
cooking is classified knowledge. Cooking becomes a source
of continued interest and pleasure if one consciously strives
to accomplish these ends in preparing foods.
PART I
THE COOKING OF FOODS
1
DIVISION ONE
INTRODUCTION TO COOKING
LESSON I
Fuels and Combustion
Fuel. — In order to cook foods, heat in some form must be
applied. This heat is obtained usually by burning some
substance. Thus the first requisite for obtaining heat is
something to burn, i.e. a fuel. The fuels commonly used in
households are, — wood, coal, kerosene, and gas. Although
electricity is not a fuel, its use in cooking is so well estab-
lished that it should be mentioned as a source of heat.
Page 6
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Science is classified knowledge. In applying science to the preparation of food, one class of foods or one principle of cooking is related to another or associated with another. For example, the method of cooking a typical breakfast cereal may be applied to cereals in general. There may be some exceptions to the rule, but when the basic principle of cooking is kept in mind, the variations can readily be made. If the pupil has learned to prepare Creamed Potatoes, he should be able to apply the principle to the cooking of Potato Soup. In making chocolate beverage, the pupil learns to blend chocolate with other ingredients. The knowledge gained in making chocolate beverage should be applied to the flavoring of a cake or of a dessert with chocolate.
The ability to observe and reason while working is one of the most valuable assets for success in any kind of work. Handwork guided by an active mind is always prized. Skill in cooking may mean the acquisition of characteristics which make for success in any field of activity.
In addition to the foregoing, a good cook must know what foods to combine for the most perfect nutrition and flavor ; he must know how foods are served and how they are digested.
The subject of food is a broad one, — one that is growing in interest. Many present-day scientists are finding a lifework in food-study. " Tell me what you eat and I will tell you what you are," was spoken many years ago. The most recent work in science confirms the fact that the kind of food an individual eats has much to do with his health and his ability to work.
One of the first considerations in the preparation of foods is, — why they are cooked. Let us see :
Raw potatoes sometimes occasion distress when eaten, yet
cooked potatoes generally prove satisfactory food. To most people the taste of raw meat is unpleasant, yet meat properly cooked is exceedingly palatable. A tasteless green apple sometimes makes apple sauce of pleasing flavor. Raw pork may prove harmful, yet thorough cooking makes it safe to use as food. From these and many other examples that might be mentioned, it is evident that foods are cooked :
(a) To make them more digestible,
(b) To make them more palatable,
(c) To develop their flavor,
(d) To destroy harmful germs.
To sum up the considerations regarding success in learning to cook :
(a) Know what foods to select from the standpoint of economy, nutriment, and flavor.
(b) Observe and reason when working. Also observe the results of the work ; know why the results are successful or why they are unsuccessful.
(c) Relate or associate one class of foods with another and one principle of cooking with another. Remember that real cooking is classified knowledge. Cooking becomes a source of continued interest and pleasure if one consciously strives to accomplish these ends in preparing foods.
PART I
DIVISION ONE INTRODUCTION TO COOKING
LESSON I
Fuels and Combustion
Fuel. — In order to cook foods, heat in some form must be applied. This heat is obtained usually by burning some substance. Thus the first requisite for obtaining heat is something to burn, i.e. a fuel. The fuels commonly used in households are, — wood, coal, kerosene, and gas. Although electricity is not a fuel, its use in cooking is so well established that it should be mentioned as a source of heat.