A laboratory manual of foods and cookery

9. - - a. Prepare coffee in the utensils used in the previous experiments. Try each of the coffees in succession. Use 2 tbsp. coffee and pour upon it i cup of vigorously boiling water. Do not allow beverage to boil, but simmer for i minute. b. Compare the results in each case as before. 10. - - Prepare coffee as in 5 a using i c. boiling water instead of cold water. Allow the coffee to boil 4, 6, 10 minutes and compare with that made by other methods. Which method and which utensils produce the most acceptable beverage ? Is it possible to produce good results by more than one method? For each utensil which method is best and to what stage should the coffee be ground ? 11. - - a. Test 2 tbsp. of coffee infusion made by each method with 5 drops of lead acetate. See page 3. b. Is the presence of tannic acid shown? c. By which method of making coffee is the most produced? Cocoa and Chocolate Prepare a paste of 2 tsp. cocoa and 2 tbsp. hot water. Use this to correspond with \ sq. chocolate. Perform each experiment first with cocoa, then with chocolate. 12. - - a. Prepare cocoa and chocolate using : 2 tsp. cocoa paste f | c. water i c. cold liquid < | sq. chocolate [ ^ c. milk b. Pour the cold liquid on to the paste or chocolate. Cook in the double boiler 5 minutes after the liquid is hot. c. Compare each as to flavor, sweetness, color. d. What is the result when cold liquid is added to the paste or chocolate ? e. Is this a desirable method of preparing cocoa or chocolate ? 13. - - Prepare cocoa and chocolate using the paste and \ sq. chocolate by heating the liquid first. Cook in the double boiler 5, 10, 15 minutes, testing flavor and consistency at each stage. 14. - - Prepare a paste of the chocolate by melting it over hot water and adding 2 tsp. hot water to \ sq. chocolate. a. Use the cocoa and chocolate paste and prepare beverages using i c. hot milk for each. Pour the hot liquid slowly on to the paste, mixing it in thoroughly each time until a smooth, brown mixture results. Cook this in a double boiler 15 to 20 minutes. Note the flavor and consistency as compared with previous methods. b. To this last beverage add 2 drops vanilla and a grain or two of salt. Is the flavor improved? Why? c. Beat the beverage with a Dover egg beater. Result? How do you explain the frothy consistency which results? What differences are noted between cocoa and chocolate as beverages? How are these accounted for? Hot Tea Ingredients : 2 tbsp. tea 4 c. boiling water Method : Follow the method which was found most desirable in the experiments. Cold Tea I Ingredients : 2 tbsp. tea 2 qt. cold water Method : Put tea in a pitcher or glass jar, turn in the cold water and allow it to stand overnight in the refrigerator. Decant the liquid from the leaves and serve ice cold. Cold Tea II Ingredients : 2 tbsp. tea 4 c. boiling water 4 c. cold water Method : Prepare tea and boiling water as for hot tea. Dilute the infusion with the 4 cups of cold water. Decant from the tea leaves, allow the liquid to cool, and serve ice cold. NOTE : a. Cold tea is more appetizing if it is served about one half as strong as hot tea. b. In preparing hot tea use only water which is fresh and just