Of tea, coffee, and chocolate, the latter has much the highest food value. EXPERIMENTS Tea 1. - -Prepare four cups of tea, A, B, C, D, in the following manner (use black tea) : A. i level tsp. tea, i c. boiling water (note the temperature at which the water boils). Pour the boiling water through the tea leaves, but do not allow the leaves to remain in the cup. B. i level tsp. tea✪ Tea Preparation A, i c. boiling water. Pour the boiling water over the tea leaves and allow it to stand over the leaves 5 minutes. Decant off the infusion. C. Repeat B, but do not decant the infusion. Allow it to cool and then reheat it. D. i level tsp. tea, i c. boiling water. Pour the boiling water over the leaves and continue the boiling for 5 minutes. Note the color, odor, and taste of each cup of tea. 2. — a. Test 2 tbsp. of each cup of tea with 5 drops of lead acetate solution.1 b. What change occurs? c. To what is this change due? d. Which method of making tea brings the most tannin into the infusion? 1 Lead acetate solution. Dissolve 18 gm. of lead acetate in 70 ccm. of hot dis- tilled water; to this add n gm. of lead oxide. Boil the mixture for 30 minutes with occasional stirring, allow it to settle for a few minutes, and decant the clear liquid. Add enough distilled water to make the volume up to 81 ccm. For ordinary use take i part of this solution to 4 parts distilled water. This solution is used as a precipitant in testing infusions and fruit juices. 4 LABORATORY MANUAL OF FOODS AND COOKERY 3. - - Compare characteristics of black and green tea by preparing by the best method a cup of tea made from black tea and one made from green tea. Use for each cup - i tsp. tea i c. boiling water 4. - - Compare various kinds of black tea by preparing a cup of tea from each of the following : " English Breakfast ' Orange Pekoe Flowery Pekoe Oolong Coffee Have ready the following : A. Coffee pot. B. Coffee pot and aluminum cup with perforated sides. C. Coffee pot and cloth bag. D. Percolator. f powdered E. Coffee I pulverized [ finely ground 6.1 - - a. Use : coffee pots A, B, C, and percolator D. powdered 2 tbsp. coffee pulverized finely ground Use first the finely ground coffee, add i cup of cold water,✪ Coffee Preparation place in the coffee pots and in the percolator, heat until the boiling point is reached. Boil 2 minutes, allow the beverage to stand with- out cooking 5 minutes. b. Note the color, clearness, odor, flavor. 6. — a. Repeat 5 a, using pulverized and powdered coffee in turn. 6. Compare the results as to efficiency. c. Compare the results as to color, clearness, odor, flavor, oiliness. 1 For convenience of reference experiments are numbered consecutively through- out the book. BEVERAGES 5 7. - - Repeat the above experiments, boiling the coffee in each instance 4 minutes, 6 minutes, 10 minutes in turn. 8. - - a. Prepare coffee by the methods used in 7 (boiling 4, 6, 10 minutes), but before putting the coffee into the utensil add i tbsp. egg white. Note : Part of the class use ^ egg shell. b. Note the color, clearness, odor, flavor, oiliness. c. Does the egg white or shell produce any improvement? Explain. d. By what other method may coffee be cleared?

AI-modernized reading of the original text

Of tea, coffee, and chocolate, the latter has much the highest food value. Tea 1. - -Prepare four cups of tea, A, B, C, D, in the following manner (use black tea) : A. i level tsp. tea, i c. boiling water (note the temperature at which the water boils). Pour the boiling water through the tea leaves, but do not allow the leaves to remain in the cup. B. i level tsp. tea, i c. boiling water. Pour the boiling water over the tea leaves and allow it to stand over the leaves 5 minutes. Decant off the infusion. C. Repeat B, but do not decant the infusion. Allow it to cool and then reheat it. D. i level tsp. tea, i c. boiling water. Pour the boiling water over the leaves and continue the boiling for 5 minutes. Note the color, odor, and taste of each cup of tea. 2. — a. Test 2 tbsp. of each cup of tea with 5 drops of lead acetate solution.1 b. What change occurs? c. To what is this change due? d. Which method of making tea brings the most tannin into the infusion? 1 Lead acetate solution. Dissolve 18 gm. of lead acetate in 70 ccm. of hot distilled water; to this add n gm. of lead oxide. Boil the mixture for 30 minutes with occasional stirring, allow it to settle for a few minutes, and decant the clear liquid. Add enough distilled water to make the volume up to 81 ccm. For ordinary use take i part of this solution to 4 parts distilled water. This solution is used as a precipitant in testing infusions and fruit juices. 3. - - Compare characteristics of black and green tea by preparing by the best method a cup of tea made from black tea and one made from green tea. Use for each cup - i tsp. tea i c. boiling water 4. - - Compare various kinds of black tea by preparing a cup of tea from each of the following : " English Breakfast ' Orange Pekoe Flowery Pekoe Oolong Coffee Have ready the following : A. Coffee pot. B. Coffee pot and aluminum cup with perforated sides. C. Coffee pot and cloth bag. D. Percolator. f powdered E. Coffee I pulverized [ finely ground 6.1 - - a. Use : coffee pots A, B, C, and percolator D. powdered 2 tbsp. coffee pulverized finely ground Use first the finely ground coffee, add i cup of cold water, place in the coffee pots and in the percolator, heat until the boiling point is reached. Boil 2 minutes, allow the beverage to stand without cooking 5 minutes. b. Note the color, clearness, odor, flavor. 6. — a. Repeat 5 a, using pulverized and powdered coffee in turn. 6. Compare the results as to efficiency. c. Compare the results as to color, clearness, odor, flavor, oiliness. 1 For convenience of reference experiments are numbered consecutively throughout the book. 7. - - Repeat the above experiments, boiling the coffee in each instance 4 minutes, 6 minutes, 10 minutes in turn. 8. - - a. Prepare coffee by the methods used in 7 (boiling 4, 6, 10 minutes), but before putting the coffee into the utensil add i tbsp. egg white. Note : Part of the class use ^ egg shell. b. Note the color, clearness, odor, flavor, oiliness. c. Does the egg white or shell produce any improvement? Explain. d. By what other method may coffee be cleared?

Records on this page

Tea Preparation ATea Preparation CTea Preparation BTea Preparation DCoffee Preparation

A laboratory manual of foods and cookery