Foods and home making

out copying the questions, write the answers on a piece of paper or in your notebook. Number the answers as the questions are numbered. 1. What fraction of a beef consists of tender cuts? 2. How many servings of meat should most persons eat daily? 3. How many servings in a pound of round steak? 4. From what quarter of beef are chuck rib roasts cut? 5. From what quarter of beef is the rump cut? 6. How many flank steaks are there in a beef? 7. Which cuts of meat — tough or tender — contain more flavoring material^ ? 8. What is another name for flavoring materials found in meat? 9. In what kind of heat — moist or dry — should unchopped tough cuts be cooked ? 10. Which is more tender — top or bottom round? 11. Does a five-pound roast weigh five pounds after roasting? 12. If meat is cooked in water and it is desired to prevent it from being dry and tasteless, should it be cooked at boiling or simmering temperature ? 13. Does searing keep in meat juices? 14. Does meat covered with fat need basting? 15. What is the color of the fat of good beef? 16. What method of cooking in the oven is suitable for prime-rib cut? 17. What method of cooking in the oven is suitable for chuck-rib cut? 18. In what vitamin is meat muscle lacking? 19. In what important element is meat muscle practically lacking? 20. From what quarter of beef is the brisket cut? 21. What is a rib roast, from which the bone is not removed, called? 22. What percentage of porterhouse cut is bone? HOME WORK 1. If you are not in the habit of buying meat, perhaps your mother will permit you to buy some so that you may learn more about how to select it. When you buy meat, think of the reasons (1) why you are selecting that cut rather than another ; (2) why you consider the cut you buy of 374 Dinner good quality. Notice the shape of the cut, the amount of fat and bone, and the shape of the bone. Fill out the following table on meat buying and give it to your teacher. Name of Cot Reason for Se- lecting Cut Points Indicat- ing Desirability of Cut Shape of Cut and of Bone in Cut (Make a drawing) Price a Pound Pupil's name: Date: 2. Cook meat, preferably one of the less tender cuts, one or more times during the week. CHAPTER XXVII MEAT SOUPS AND LEFT-OVER MEAT DISHES — VEAL, LAMB, MUTTON, PORK, LIVER Can you answer these questions ? If not, look for the answers as you study this chapter. 1 . Is meat broth as nourishing as solid meat ? 2. Does meat left from soup making contain nourishment? 3. Why should pork be well cooked ? 4. What is a loin chop ? 5. What is soup stock? How may it be prepared? 6. Why is liver considered a good food? 7. How much fat is contained in the so-called lean part of pork? 8. From what part of the animal do veal cutlets come? 9. How does the bone of lamb differ from that of mutton? 10. What use can be made of bone cut from a piece of meat? What kind of meat should one buy for soup? Why should we always ask the butcher for the bone if he has trimmed one from the meat we buy? First of all the customer has a right to the bone because both the meat and the bone are weighed. The customer pays for the bone. The second reason is that the bone is useful in making meat broth or soup stock.