Food study

6. What effect has temperature during mixing and before baking on the resulting pie crust ? Why is this ? 7. Why is pie crust difficult to digest ? 8. Why is it necessary to perforate crust for single-crust pie? 9. Is it necessary to butter a pie-tin? 10. Can unbaked pastry be kept over from one day to the next ? How? DOUGHNUTS A. Class Experiments. FATS. 1. Examine the following fats: butter, oleomargarine, lard, cottonseed oil, olive oil, beef fat, Crisco, and snowdrift. Note the differences in color and odor. 2. Find the temperatures at which butter, lard, and Crisco melt. Place two tablespoons of each fat in small beakers, stand in warm water, insert a thermometer, and note the temperature at which the fat melts. 3. Put drops of olive oil and oil of peppermint on a piece of paper and warm them. How do they differ? 4. To determine the "cracking" or "burning point" of fats: a. Test butter with blue litmus paper; then place about two teaspoons of butter in a small evaporating dish and heat until the first appearance of smoke. Determine the temperature of the fat. Hold a piece of moist litmus paper in the fumes. b. Repeat with lard, olive oil, and Crisco. In which fats would it be best to fry ? 5. Heat fat, lard, or Crisco to 355° R, and then determine in how many seconds a small piece of bread will brown in the fat. Repeat with the fat at 365° F., and at 385° F. What is the effect on the bread at the low temperature? Of the last two temperatures, which would be better for frying uncooked material like fritters? Material already cooked, such as croquettes ? B. MAKE DOUGHNUTS. Use one-eighth of the following recipe : 1 c. milk 2 tsp. salt 2 tbsp. butter - 4 eggs 1 c. sugar 4 c. flour 4 tsp. baking powder 1 tsp. cinnamon | tsp. nutmeg C. CLARIFY THE FAT USED. Heat the fat slowly with a few slices of raw potatoes; then strain through cheesecloth placed in a strainer. FATS Fat, a term which is used to include edible oils as well, is, like carbohydrate, a source of energy in the body. Weight for weight, fats furnish the body with two and a quarter times as much energy as do the carbohydrates. FATS U.S.D«portmerit of Agriculture Office of Experiment Stations A.C.True« Director ft^poredby C.FLANGWORTHY Expert in Charge of Nutrition Investigation mrm Water Phrtein Fat Carbohydrate* Ash OLIVE OIL BACON :67.4- ater.13.2 34-10 CALDHIK PER POUND COMPOSITION OP FOODS CONTAINING MUCH FAT But not all substances which are ordinarily spoken of as fats are really pure fat. Olive oil and lard are practically pure fat, but butter contains only eighty-four per cent of it, the rest being mostly water, curd, and mineral matter. Fats are usually divided into two classes, — volatile and non-volatile fats. These terms are somewhat misleading, as the volatility does not refer to the fats themselves, but to the fatty acids which enter into their composition. Most fats are chemical compounds of glycerine and fatty acids. Those that are made from volatile fatty acids have low melting points and are more digestible than most of the fats of the other class. They are found in milk fat, hence also in cream and butter.