b. Thicken \ c. cold \vater with i tbsp. dextrinized flour (boil each). c. Which mixture is thickest ? Why ? Starchy Vegetables Vegetables may be prepared for cooking processes by peeling or scraping. Peeling is more often done carelessly than carefully. Have ready the following vegetables : white potato sweet potato carrot turnip parsnip 73. - -Wash, scrub with a brush, and weigh each vegetable. Estimate the waste in the preparation of each vegetable by the following methods : a. scraping b. peeling carefully c. peeling in the usual manner Which method is the more economical? Cooking of Vegetables 74. — Have washed and scrubbed the following vegetables : a. white potato b. sweet potato c. carrot Prepare each by: a. peeling b. scraping c. scrubbing, but not removing skin a. Boil each vegetable, prepared in the three ways. b. Note the length of time of cooking. VEGETABLES AND VEGETABLE SOUPS 63 c. Compare as to color, texture, and flavor. d. Note the length of time and ease in removing the skin of the cooked vegetable as compared with peeling an uncooked vegetable. e. Test the water in each case for starch, protein, sugar, and mineral matter. By which method of preparation is most food value lost? Why? What are your conclusions? 75. — Use the same kinds of vegetables prepared for cooking by peeling, scraping, and scrubbing. Bake in a hot oven. Note the time of baking, appearance, texture, color, taste in each case. Which method of preparation for baking vegetables is best ? Why ? Green Vegetables Green vegetables are prepared for cooking or fresh for the table by washing in several waters to remove sand, parasites, etc. 76. - - Wash the following vegetables : lettuce celery spinach green peas string beans onions cauliflower Arrange samples of each green vegetable as follows : a. Soak in cold water i hour in room. b. Soak in ice water i hour in refrigerator. c. Soak in salted cold water (2 tsp. salt to i pt. water) i hour in room. d. Soak in salted ice water (2 tsp. salt to i pt. ice water) i hour in refrigerator. . , /i tsp. lemon juice 1 t e. Soak in acid water < . > to i pt. ice water 1 1 tsp. vinegar J in refrigerator i hour. Note the crispness in each case. Is there any change in color or flavor? 77. — Boil samples of each vegetable in the following manner : a. Large quantity of water. No cover. b. Small amount of water. Cover tightly. c. Small amount of water. No cover. 64 LABORATORY MANUAL OF FOODS AND COOKERY Compare the length of time of cooking in each case. Contrast color, flavor, attractiveness. Which method is best for each vegetable ? Why? 78. - - Prepare spinach by cooking in double boiler, using no water in upper part. Enough moisture will be furnished by the water which clings to the spinach in washing and also the water in the plant. Compare with that boiled in water. 79. - - What nutrients are lost by cooking green vegetables in water? Prove this by testing the water. The cooperation of the chemistry laboratory should be sought, and distilled water should be used in boiling the vegetables. Cookers 80. - - a. Prepare several kinds of roots and tubers (e.g. potatoes, carrots, sweet potatoes, beets, turnips, parsnips) in both the fireless and the pressure cooker. Note the temperature used for each cooker.

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b. Thicken cold water with 1 tbsp. dextrinized flour (boil each). c. Which mixture is thickest ? Why ? Starchy Vegetables Vegetables may be prepared for cooking processes by peeling or scraping. Peeling is more often done carelessly than carefully. Have ready the following vegetables : white potato sweet potato carrot turnip parsnip 73. — Wash, scrub with a brush, and weigh each vegetable. Estimate the waste in the preparation of each vegetable by the following methods : a. scraping b. peeling carefully c. peeling in the usual manner Which method is the more economical? Cooking of Vegetables 74. — Have ready washed and scrubbed the following vegetables : a. white potato b. sweet potato c. carrot Prepare each by: a. peeling b. scraping c. scrubbing, but not removing skin a. Boil each vegetable, prepared in the three ways. b. Note the length of time of cooking. c. Compare as to color, texture, and flavor. d. Note the length of time and ease in removing the skin of the cooked vegetable as compared with peeling an uncooked vegetable. e. Test the water in each case for starch, protein, sugar, and mineral matter. By which method of preparation is most food value lost? Why? What are your conclusions? 75. — Use the same kinds of vegetables prepared for cooking by peeling, scraping, and scrubbing. Bake in a hot oven. Note the time of baking, appearance, texture, color, taste in each case. Which method of preparation for baking vegetables is best ? Why ? Green Vegetables Green vegetables are prepared for cooking or fresh for the table by washing in several waters to remove sand, parasites, etc. 76. — Wash the following vegetables : lettuce celery spinach green peas string beans onions cauliflower Arrange samples of each green vegetable as follows : a. Soak in cold water i hour in room. b. Soak in ice water i hour in refrigerator. c. Soak in salted cold water (2 tsp. salt to i pt. water) i hour in room. d. Soak in salted ice water (2 tsp. salt to i pt. ice water) i hour in refrigerator. . , /i tsp. lemon juice 1 t e. Soak in acid water < . > to i pt. ice water 1 1 tsp. vinegar J in refrigerator i hour. Note the crispness in each case. Is there any change in color or flavor? 77. — Boil samples of each vegetable in the following manner: a. Large quantity of water. No cover. b. Small amount of water. Cover tightly. c. Small amount of water. No cover. Compare the length of time of cooking in each case. Contrast color, flavor, attractiveness. Which method is best for each vegetable ? Why? 78. — Prepare spinach by cooking in double boiler, using no water in upper part. Enough moisture will be furnished by the water which clings to the spinach in washing and also the water in the plant. Compare with that boiled in water. 79. — What nutrients are lost by cooking green vegetables in water? Prove this by testing the water. The cooperation of the chemistry laboratory should be sought, and distilled water should be used in boiling the vegetables. Cookers 80. — a. Prepare several kinds of roots and tubers (e.g. potatoes, carrots, sweet potatoes, beets, turnips, parsnips) in both the fireless and the pressure cooker. Note the temperature used for each cooker.

A laboratory manual of foods and cookery