Foods and home making

b. Portions of food may be arranged on a general serving dish and passed so that each guest may help him- self. The Russian style of service is suitable only for service with a maid. 3. Compromise style — A combination of English and Russian styles. This style of service is suitable with or without a maid. Its success without a maid depends upon whether the individual portions can be carried from the kitchen to the dining room efficiently. Luncheon or Supper Menus — Calories 345 REVIEW QUESTIONS AND EXERCISES 1. Tell why the following menus would not keep a person in a healthy condition : Beef Steak Meat Pie Baked Potatoes Dried Lima Beans White Bread and Butter Biscuits — Butter, Jelly Cherry Pie Coffee Crackers, Cheese, Ted 2. Change these menus so that they will nourish the body well. 3. Why would the following menus make unattractive meals? Potato Soup Whitefish Rice and Cheese Mashed Potatoes Boiled Parsnips Baking-Powder Biscuits — Strained Honey White Bread and Butter Tapioca Custard Blancmange 4. How would you change these meals to make them attractive in appearance ? 5. The following menu was served in Cleveland, Ohio, in February. State why it is faulty. Veal Steak Fresh Buttered Peas Lettuce with Thousand Island Dressing Bread and Butter Strawberry Shortcake 6. How would you change this menu to make it satisfactory? 7. Determine the number of calories supplied by the food you ate yesterday. How does the total number of calories compare with the caloric requirement of a healthy girl (or boy) of your weight ? 8. If the total number of calories in the food you ate yesterday is not within ioo calories of what it should be, what changes should you make in your diet ? 9. Using the table on pages 602-609, determine whether the food you ate yesterday contained vitamins A, B, C, and G. 10. Using the table on pages 602-609, determine whether the food you ate yesterday contained iron, calcium, and phosphorus. 11. If your food was lacking in iron, calcium, or phosphorus or in any of the vitamins, state what you should eat to supply the necessary sub- stances. 3 46 Luncheon or Supper Note to the Teacher: In order that pupils may actually correct faults in diet, it may be advisable to have them repeat these exercises a num- ber of times during the remainder of the term. Having a pupil test his diet of the previous day has the advantage that the diet is easy to re- member. Moreover, the previous day will probably represent the pupil’s average diet as well as any day. In order to determine whether or not there is any improvement in diet, and also to give the pupil in- centive for improvement, it may be well to post a record of the dietary habits of each member of the class. HOME WORK 1. Keeping in mind the suggestions given in this chapter for planning meals, plan at least two luncheons or suppers that would be suitable to cook and serve in your home. 2. If possible, cook these meals in your home. If school credit is desired for home work, take a report to school signed as suggested on page 30. UNIT 4: DINNER CHAPTER XXVI MEATS FOR DINNER — BUYING BEEF Can you answer these questions ? If not, look for the answers as you study this chapter. 1. How much meat should you eat each day? 2. Are tender cuts of meat more nourishing than tough cuts? 3. What makes some parts of beef tender and some parts tough?