Foods and home making

3. Liquid — Water, milk, and potato water are commonly used. If milk is used it should be scalded to prevent it from sour- ing while the dough is rising. Scalded milk as well as any other hot liquid must be cooled to lukewarm temperature before it is mixed with yeast. Yeast Breads 433 Methods of making bread dough : 1. Stiff-dough method (quick process). 2. Sponge method (slow process), followed when dried yeast is used ; also used for making biscuits. REVIEW QUESTIONS AND EXERCISES 1 . Why should not hot water be mixed with yeast ? 2. What nourishing substances does whole-wheat bread contain which are almost lacking in white bread ? 3. Why is bread or hard wheat flour better for making yeast bread than pastry or soft wheat flour? 4. What change takes place in bread dough when it becomes sour? 5. Why is it advisable to buy bread with paper wrapping? 6. What gas makes yeast bread light? 7. How do yeast plants differ from the plants that grow in the garden ? 8. What indicates whether or not a yeast cake is fresh? 9. What is a yeast sponge ? Why is it dsed ? 10. How can you tell when yeast bread is done? FIELD TRIP If possible visit a commercial bakery. Observe how the ingredients are mixed so as to make bread uniform in quality. Observe the conditions under which the dough is raised so as to pre- vent souring. Observe the conditions for baking which make the loaves a uniform brown. HOME WORK 1. Prepare yeast breads. Record your scores in your notebook. 2. Write in your notebook a list of breads — both yeast and quick breads — that would be desirable to serve in your home during one week. A fine way to show that you are a worthy home member would be to prepare these breads in your home, thus making yourself responsible for a week’s supply. CHAPTER XXXI SALADS AND DESSERTS FOR DINNER Can you answer these questions ? If not, look for the answers as you study this chapter. 1. Name some leafy vegetables suitable for salad. 2. Why should vitamin-rich foods be eaten with meat? 3. How can wilted cabbage be freshened? 4. Should hot or cold water be used to dissolve gelatin ? 5. A gelatin mixture is sometimes strained through a cloth. What mistake has been made when bits of gelatin are found in the straining cloth ? 6. Gelatin salads or desserts made with fresh pineapple fail to stiffen? Do you know why? 7. How is sugar caramelized? 8. What does snow pudding contain? 9. Why does butter sometimes form when cream is being whipped ? 10. What ingredient must be used in generous amount to make cookies tender? Why shall we have a salad for dinner ? We have learned that our bodies need vitamins for health. Meat, which is often the main dish for dinner, does not supply us with all the vitamins, especially C. Vitamin-rich foods should, therefore, be served with meat. The leafy vegetables are good sources of vitamins. Since cooking destroys most of vitamin C, it is a good plan to eat raw vegetables at dinner time. Very attractive salads may be made from such uncooked leafy vegetables as cabbage, lettuce, and water cress. Delicious salads may be made from uncooked car- rots and tomatoes, either raw or canned. Fruits may also be used in salads for the dinner menu. 434 Salads and Desserts for Dinner 435