Principles of cookery

Manufacturers of the present day seem to be trying to see in how many different forms they can prepare the few standard grains ; they are left whole, are cracked, are crushed into flakes, or broken into granules. As the result of this variety of preparations and Cereals shaped in Taney Moulds. the generous way in which they are advertised cereals are used more and more. During the last few years they have been cooked in . "Ready the factories and prepared in forms ready for immedi- to Eat > 11 / Cereals ate use. These forms have many merits though not all that are claimed for them. In some respects they resemble the primitive forms of unleavened bread which were the first attempts among all races, the bannock, the hoe cake, the tortilla. PART II. Read Carefully. Place your name and address on the first sheet of the test. Use a light grade of paper and write on one side of the sheet only. Do not copy answers from the lesson paper. Use your own words, so that the instructor may know that you understand the subject. Read the lesson paper a number of times before attempting- to answer the questions. 1. In what ways are eggs used in cookery? 2. What substances are naturally combined with eggs and milk, and why? 3. What is the fundamental principle in cooking articles containing a large proportion of egg? 4. Mention five dishes where egg is an essential ingredient, and five others where it may be used or omitted. Explain why. 5. If we find it necessary to reduce the number of eggs in a cake or custard, what other changes would be necessary ? 6. Make a two days' menu for the season when eggs are at the lowest price, and two days' menu for the season when they are expensive. 7. Which forms of animal food are the most expensive and why ? Which most economical and why? 8. What portions of meat are best for soup stock? What should be discarded ? Describe the process of making soup. Has the extracted meat nutritive value? 9. Why is less fat absorbed by food in frying in deep fat than in sautering? 10. Give methods of preparing tough meat so that it is palatable and nutritious. 11. Give the names of soups which have (a) little, (b) much, and (c) great nutritive value. 12. Why do we add stuffing and sauce to meats and fish? 13. What is the greatest obstacle to be overcome in cooking vegetables? 14. Give methods for cooking fish. What is the proper appearance of a fresh fish? 15. Plan a rotation of different cereals for five breakfasts in winter and five in summer, giving reasons for your choice. 16. How may different methods of preparing a vegetable change its nutritive value? 17. Describe your own method of roasting meat. 18. Give the names of the vegetables and grains used in your household. Name some that are not used. 19. Is there any question you wish to ask or subject you would like to discuss relating to this lesson ? Note. — After completing the test, sign your full name. . PART III PART III BREAD AND OTHER DOUGHS