Food study

food value, and as, in too large amounts, it interferes with digestion, its use in food sold in interstate commerce has been forbidden by the United States government. U. S. Dept. of Agriculture. Farmers' Bulletin No. 93, "Sugar as Food ", or Fanners' Bulletin No. 535, "Sugar and its Value as Food." Commercial Geographies and Atlases. 1. Compare sugar and starch in appearance, in taste, in their behavior in cold and hot water, and in their tendency to crystallize. 2. Compare the cost of a pound of cornstarch, of flour, of sugar. 3. What other reasons besides the economic one can you give why it would be unwise to omit all starch from our diet and replace it with sugar ? 4. What are brown sugar, molasses, powdered sugar, lump sugar ? 5. Why can candy with brown sugar, molasses, or glucose, be easily made with the addition of acids ? 6. Grind some granulated sugar in a mortar and taste it. If powdered sugar tastes less sweet than granulated, is this a proof that it is adulterated ? 7. If sugar were adulterated with either sand or starch, how would these manifest themselves ? 8. What different kinds of "lump" sugar are there and what is the difference between them ? 9. Which costs most by the pound, granulated or lump sugar? Why do many people consider it less expensive to serve lump sugar on the table? 10. Where is sugar produced? Do we export or import sugar? Do we use more cane or beet sugar ? 11. How is glucose manufactured? Is it healthful? Why has there been a prejudice against it? XXXIII MEAT CAKES WITH CREAMED TURNIPS A. Class Experiment. TESTS WITH MEAT. Soak some ground meat for a few moments in a little cold water. Pour off the liquid and divide it into two parts. 1. Test one part by boiling it with a few drops of nitric acid, and then cooling it and adding ammonia. Test, in the same way, a bit of the meat fiber from which the juice has been soaked out. Recall and compare with the experiment on egg white. 2. Heat the other portion to simmering and observe. Then boil it. Compare with the experiment on egg white. B. Class Experiment. THE STRUCTURE OF MEAT. 1. Scrape a small piece of raw beef in the same direction as the fiber with a dull knife, and notice the structure. Can you see any fat among the fibers ? 2. Draw a muscle fiber as it appears under the microscope. C. PREPARE BROILED MEAT CAKES. 1. Grind the beef, season with salt, and pepper if desired, and shape lightly into small flat cakes. Grease a frying pan lightly (a piece of the meat fat may be rubbed over the hot pan), and broil the cakes. Serve with creamed turnips. STRUCTURE AND COMPOSITION Meat is made up of fibers which are embedded in and held together by connective tissue. The connective tissue US.D«partment of Agriculture Office of Experiment Stations A.C.True: Director R-epored by CJn-ANGWORTOY Expert in Charge of Nutrition hvestigcltia §Hgi EiPl {^3 ITTTTTT1 Protarx Fat Carbohydrate* Ash Water LAMB CHOP u«l Value EOBLE PORTION Water: 53.1 PORK CHOP EOBLE PORTK3N SMOKED HAM EOBLE PORTION Waten40.3 FUEL VALUE COMPOSITION OF MEAT