132. — To a small portion of the jelly from Expt. 131 apply the
following tests :
a. Biuret, page 85.
b. Xanthoproteic, page 85.
c. Fehling-Benedict, page 13.
d. Iodine, page 13.
126 LABORATORY MANUAL OF FOODS AND COOKERY
133. - - Note the color and flavor of the jelly. Why is it lighter
colored and lacking in flavor? What kind of meat is added to soup
stock for color and flavor? Why?
134. - - Rub a piece of tough round steak with a small amount of
baking soda. Allow it to stand ^ hour and then pan-broil. Repeat,
using vinegar or lemon juice. Broil. Compare as to flavor, texture,
ease of cutting with silver knife, and mastication. How do you
account for the differences observed ?
135. - -Again prepare pieces of steak, A and B, as in Expt. 134.
Put A in a hot frying pan, B in a cold frying pan. Turn each as soon
as seared on one side. Compare as to texture, flavor, and amount
of gravy left in pan.
Conclusions.
136. - - Cut bacon into slices A, B, and C —
A cut very thin ]
B cut moderately thin > weigh each
C cut thick
Fry each to the following stages: rare, medium, and crisp. Weigh
the amount of fat left in pan in each case. How much is lost ?
137. - - Use slices cut as in A, B, C. Broil and compare with
products in Expt. 136. Which method of preparing bacon is best?
Why?
138. - -a. Prepare a meat stew in both the pressure and fireless
cooker.
b. Compare the thoroughness of cooking, length of time
required, flavor.
c. Compute the saving in time, labor, and fuel. Note the
temperature of each cooker.
d. What are the advantages of the pressure and the fireless
cookers over the coal or gas stove?
J&jf.
1. Neck.
2. Chuck.
3. Ribs.
4. Shoulder clod.
5. JFore shank.
6. Brisket.
7. Cross ribs.
8. Plate.
9. Navel.
10. Loin.
11. Flank.
12. Rump.
13. Round.
14. Second cut round.
15. Hind shank.
FIGURE i. — Cuts of Beef (U. S. Dept. Agriculture).
127
128 LABORATORY MANUAL OF FOODS AND COOKERY
FIGURE 2. — Side of Beef (U. S. Dept. Agriculture).
MEATS, STOCK SOUPS, AND GELATIN
129
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130 LABORATORY MANUAL OF FOODS AND COOKERY
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MEATS, STOCK SOUPS, AND GELATIN
132 LABORATORY MANUAL OF FOODS AND COOKERY
SOUPS
Soups may be divided into two main classes, meat soups and
vegetable soups. Those made from meat obtain their flavor
from extractives which are stimulating, but have almost no food
value. Vegetable soups usually have a higher nutritive value,
since the pulp of vegetables used as flavoring or thickening is
commonly served as a part of the soup.
Stock Soups
Stock soups are made from beef, veal, mutton, fish, or poultry
separately or in combination. Left-overs, meats or vegetables, may
be used alone or with fresh meats to make stock. They often im-
prove stock by imparting delicious new flavors. ✪ Vegetable Soup
Page 56 · 1 recipe record on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
132. — To a small portion of the jelly from Expt. 131 apply the following tests :
a. Biuret, page 85.
b. Xanthoproteic, page 85.
c. Fehling-Benedict, page 13.
d. Iodine, page 13.
133. - - Note the color and flavor of the jelly. Why is it lighter colored and lacking in flavor? What kind of meat is added to soup stock for color and flavor? Why?
134. - - Rub a piece of tough round steak with a small amount of baking soda. Allow it to stand ^ hour and then pan-broil. Repeat, using vinegar or lemon juice. Broil. Compare as to flavor, texture, ease of cutting with silver knife, and mastication. How do you account for the differences observed ?
135. - -Again prepare pieces of steak, A and B, as in Expt. 134. Put A in a hot frying pan, B in a cold frying pan. Turn each as soon as seared on one side. Compare as to texture, flavor, and amount of gravy left in pan.
Conclusions.
136. - - Cut bacon into slices A, B, and C —
A cut very thin ]
B cut moderately thin > weigh each
C cut thick
Fry each to the following stages: rare, medium, and crisp. Weigh the amount of fat left in pan in each case. How much is lost ?
137. - - Use slices cut as in A, B, C. Broil and compare with products in Expt. 136. Which method of preparing bacon is best? Why?
138. - -a. Prepare a meat stew in both the pressure and fireless cooker.
b. Compare the thoroughness of cooking, length of time required, flavor.
c. Compute the saving in time, labor, and fuel. Note the temperature of each cooker.
d. What are the advantages of the pressure and the fireless cookers over the coal or gas stove?
J&jf.
1. Neck.
2. Chuck.
3. Ribs.
4. Shoulder clod.
5. JFore shank.
6. Brisket.
7. Cross ribs.
8. Plate.
9. Navel.
10. Loin.
11. Flank.
12. Rump.
13. Round.
14. Second cut round.
15. Hind shank.
FIGURE i. — Cuts of Beef (U. S. Dept. Agriculture).
FIGURE 2. — Side of Beef (U. S. Dept. Agriculture).
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£ - •= X .
1 J 1 1 -s a
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SOUPS
Soups may be divided into two main classes, meat soups and vegetable soups. Those made from meat obtain their flavor from extractives which are stimulating, but have almost no food value. Vegetable soups usually have a higher nutritive value, since the pulp of vegetables used as flavoring or thickening is commonly served as a part of the soup.
Stock Soups
Stock soups are made from beef, veal, mutton, fish, or poultry separately or in combination. Left-overs, meats or vegetables, may be used alone or with fresh meats to make stock. They often improve stock by imparting delicious new flavors.
Records on this page
Vegetable Soup