Name: Principles of cookery
Author: Anna Barrows

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 instruc- tor may know that you understand the subject. Read the lesson paper a number of times before attempting to answer the questions. 1. Mention and describe three methods of making- doughs light. 2. What are the advantages in the use of baking powder? When should baking soda and cream of tartar be used separately? 3. Describe some mixture where more than one means of making it light is used. 4. How does the bread obtainable outside your home compare with what you can produce there as to cost, including time and fuel, substance, and palatability ? 5. Experiment, if you can, under your own condi- tions and report of the effect of too rapid and too slow baking on different types of dough. 6. Rearrange this recipe for a simple cake in proper proportions and order of mixing : y2 egg, 2 teaspoonfuls butter, 2 c. milk, I c. flavoring, I teasp. flour, 3 c. baking powder, 1 teasp. sugar. PRINCIPLES OF COOKERY. 7. Give examples wherein the form and manner of serving" may add to the attractiveness of food and not require too much time. 8. How does bread flour differ from pastry flour? How does this affect its use in doughs ? 9. Give the general proportion of flour and liquid in (1) soft doughs, (2) a batter, (3) muffin. mixtures, (4) pastry or cookies. 10. Why does shortening make doughs flaky? TT. Give the one method of making bread. What conditions will hasten the process ; what will retard the process? _, Successful pastry — how made? 13. What varieties of cake are there and what ai the general proportion of the ingredients ? Give some of the reasons why a cake "falls ?" What makes cake dry and coarse in texture? 14. Discuss the use and abuse of "fancy cookery." 15. What is meant by contrast in foods? Give ex- amples. 16. What can you say of flavoring? 17. How mav "left-overs" of meat — of vegetables — of bread, be used? 18. On what principle should menus be planned? 19. Give the menus for the meals served in your household during one week and suggest how they might be improved without additional la- bor or expense. PRINCIPLES OP COOKERY. 20. With what cook book are most familiar? What are its good points and what are its de- ficiencies ? 21. Have you had any failures in cookery which you cannot understand and which you would like to have explained ? 22. What new facts and principles have you learned from this series of lessons? Note. — After completing the test, sign your full name. PRINCIPLES OF COOKING PART IV SUPPLEMENT '5 .22 £0 o SUPPLEMENT PRINCIPLES OF COOKERY IN APPLICATION TO DAILY LIFE By Anna Barrows Director, Chautatiqua School of Cookery; Lecturer, Teachers, College, Columbia University, and Simmons College. The conditions of life in the households represented by the pupils of this school vary greatly with locality and climate, and, taken together, would give a fine composite picture of the average American home.

AI-modernized reading of the original text

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. Mention and describe three methods of making doughs light. 2. What are the advantages in the use of baking powder? When should baking soda and cream of tartar be used separately? 3. Describe some mixture where more than one means of making it light is used. 4. How does the bread obtainable outside your home compare with what you can produce there as to cost, including time and fuel, substance, and palatability ? 5. Experiment, if you can, under your own conditions and report of the effect of too rapid and too slow baking on different types of dough. 6. Rearrange this recipe for a simple cake in proper proportions and order of mixing : y2 egg, 2 teaspoonfuls butter, 2 c. milk, I c. flavoring, I teasp. flour, 3 c. baking powder, 1 teasp. sugar. 7. Give examples wherein the form and manner of serving may add to the attractiveness of food and not require too much time. 8. How does bread flour differ from pastry flour? How does this affect its use in doughs ? 9. Give the general proportion of flour and liquid in (1) soft doughs, (2) a batter, (3) muffin. mixtures, (4) pastry or cookies. 10. Why does shortening make doughs flaky? 11. Give the one method of making bread. What conditions will hasten the process ; what will retard the process? _, Successful pastry — how made? 13. What varieties of cake are there and what are the general proportion of the ingredients ? Give some of the reasons why a cake "falls ?" What makes cake dry and coarse in texture? 14. Discuss the use and abuse of "fancy cookery." 15. What is meant by contrast in foods? Give examples. 16. What can you say of flavoring? 17. How mav "left-overs" of meat — of vegetables — of bread, be used? 18. On what principle should menus be planned? 19. Give the menus for the meals served in your household during one week and suggest how they might be improved without additional labor or expense. 20. With what cook book are most familiar? What are its good points and what are its deficiencies ? 21. Have you had any failures in cookery which you cannot understand and which you would like to have explained ? 22. What new facts and principles have you learned from this series of lessons? Note. — After completing the test, sign your full name. PART IV SUPPLEMENT '5 .22 £0 o SUPPLEMENT IN APPLICATION TO DAILY LIFE By Anna Barrows Director, Chautauqua School of Cookery; Lecturer, Teachers, College, Columbia University, and Simmons College. The conditions of life in the households represented by the pupils of this school vary greatly with locality and climate, and, taken together, would give a fine composite picture of the average American home.