A laboratory manual of foods and cookery

.68 6.56 .06 .III .202 .OO2 Olive oil . . 5 tbsp. 55-5 55-5 .049 .007 .009 .0001 Vinegar 2 tbsp. 29-3 .003 Mustard . . i tsp. 2.8 .003 Pepper and salt I tsp. 2.6 .005 Total . . . 1 5 leaves 316.4 2.71 56.18 6.56 .12 .118 .211 .0021 *c. dressing loo-Calorie j Portion [ 3 leaves f tbsp. dressing 60.78 •5 10.38 1. 21 IOO .022 .O2O .038 .0004 Wholewheat Bread and Cheese Sandwich Loaf bread (trimmed) . 231.4 22.45 2.08 115.11 •035 .062 .426 .0017 Butter . . . 5^ tbsp. 99.2 •99 84.32 .079 .022 •0305 Cream cheese . f Pkg. 62.3 161.36 20.99 i-5 •037 .78 1.04 .0003 Total . . . 392.9 184.8 107-39 116.61 •151 .864 1.4965 .0020 i oo- Calorie Portion . . 24-36 11.46 6.66 7-32 IOO .009 .0318 .0897 Notice that in the sandwich the butter furnished more than half of the total energy value (calories) , in the vegetable salad the oil of the mayonnaise furnished two-thirds of the calories, and in the lettuce salad the oil used as dressing furnished over ten times as much energy as the lettuce itself. CHAPTER XVIII EXPERIMENTS WITH OILS 194. — a. Prepare French dressing, using recipe II given below (pp. 261-262). b. Again use this recipe, substituting for the vinegar the following : tarragon vinegar wine vinegar lemon juice ½ lemon juice, ½ orange juice grapefruit juice pineapple juice c. Again use this recipe, substituting for the olive oil the following oils : ½ olive oil, ½ cottonseed cottonseed peanut corn melted butter NOTE : The instructor may further test the above oils by using various fruit acids with each, as some fruit acids blend well with the olive oil substitutes. 195. - - a. Prepare mayonnaise dressing, using the recipe below (P- 263). b. Prepare other mixtures, substituting in turn the following : ½ cottonseed, ½ olive oil ½ cottonseed, ½ olive oil ½ cottonseed, ½ olive oilcottonseed oil (Wesson) ½ peanut oil, ½ olive oil peanut oil ½ corn oil, ½ olive oil ½ corn oil, ½ olive oil corn oil 196. — a. Prepare mayonnaise dressing by the usual method, substituting for the egg yolks, egg yolks which have been hard cooked. Compare with the dressing prepared from the uncooked egg yolks. b. Reduce the number of egg yolks \ and prepare mayonnaise by the usual recipe. Add to this a partly stiffened gelatin mixture of i c. water, i tsp. lemon juice, 2 tsp. gelatin. Beat the mixture thoroughly and place in the ice box for twenty-four hours. 197. — Prepare mayonnaise as in 196, b, but instead of adding gelatin mixture add i tbsp. boiling water and beat it thoroughly. Allow this to remain in ice box twenty-four hours. Compare with that in 196, b. Summarize the results of Expts. 194-197: a. From the standpoint of the chemical and physical properties of the substances used and their behavior under the treatment to which they were subjected. b. With reference to the feasibility of making salad dressings from a wide variety of materials. The refined cottonseed, corn (maize), peanut, and olive oils of commerce are practically identical in food value. The substitution of one of the cheaper oils for olive oil in any of the following recipes will not alter the food value of the product.