1. Fixed fats. Softened by moderate heat, separated into
fatty acid and glycerine by strong heat. Examples: butter,
lard, olive oil.
2. Volatile oils. Found in orange and lemon skins, onions,
etc. Soluble and volatile.
V. MINERAL MATTER.
1. Lime in milk, sulphur in eggs, phosphorus in wheat.
In proteins, sulphur, phosphorus, and iron. ue
In vegetables, potassium, sodium, magnesium, calcium.
Common salt.
VI. WATER. f
ae
«
Necessity for Cooking. — Nature supplies us with the
things needed to keep us alive, namely : — air, water, food,
and heat, but they are not always in the form most accept-
able to man. eh
Air is made impure by factory smoke, by crowding human
beings so closely together that enough oxygen is not ob- | |
tainable, and by disease germs given: off in various ways ©
from the bodies of those afflicted with disease. Those
who wish to enjoy health should seek always to work and
live where there is an abundance of fresh ‘air.
Water may contain disease germs; evidences of pollution
which affect color, taste, and odor; or organic impurities :
then sterilization or filtration iain: necessary to fit it
for use.
Foods are supplied by nature to us in great abundance,
but most foods require some cooking before they are ready
for consumption. Prehistoric man may have lived on
uncooked foods, but even the savage tribes of to-day
28 COOKING
have some means of cooking their food, crude though
it may be.
Reasons for Cooking. — Cooking may be defined as
the preparation of foods for the table by means of heat.
Several good reasons can be given why food should be
cooked.
1. Cooking makes food more attractive and palatable
because it changes the appearance of the raw food and
develops flavor. |
2. It kills bacteria present in some foods which would
bring about undesirable changes in the food itself, or by
entering the body through the food cause certain dis-
eases.
3. Heat brings about physical and chemical changes
in the food which make it more digestible, such as the
softening of cellulose in vegetables, connective tissue
in meats, and the cooking of starch.
Primitive Methods of Cooking. — Probably the first
method of cooking used by the savage or uncivilized tribes
_ was that of drying the food in the sun. This was also —
*. a method of preservation so that the food might be stored
«away for use in times of scarcity. The next method was,
*. doubtless, that of roasting before the open fire or by. baking
, » in hot ashes. Then came the construction of some crude
vessels, the dropping of hot stones into the vessel which
contained the water in which the food was to be cooked. —
By this method meat was simmered and boiled. Later
came the construction of vessels that could stand the
~ heat and be placed directly over the fire. Lastly, a prim-
itive oven was made, and from these crude methods of
roasting, baking, boiling, and stewing, were evolved and
developed those in use at the present time.
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See Wut ery RE cake oe |, ahi hb ae eee hoe
108809
COOKING 209
METHODS OF COOKING
Page 10
Presented as published in 1914. 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
1. Fixed fats. Softened by moderate heat, separated into fatty acid and glycerine by strong heat. Examples: butter, lard, olive oil.
2. Volatile oils. Found in orange and lemon skins, onions, etc. Soluble and volatile.
V. MINERAL MATTER. 1. Lime in milk, sulphur in eggs, phosphorus in wheat. In proteins, sulphur, phosphorus, and iron. ue In vegetables, potassium, sodium, magnesium, calcium. Common salt.
VI. WATER. f ae
«
Necessity for Cooking. — Nature supplies us with the things needed to keep us alive, namely : — air, water, food, and heat, but they are not always in the form most acceptable to man. eh
Air is made impure by factory smoke, by crowding human beings so closely together that enough oxygen is not ob- | | tainable, and by disease germs given: off in various ways © from the bodies of those afflicted with disease. Those who wish to enjoy health should seek always to work and live where there is an abundance of fresh ‘air.
Water may contain disease germs; evidences of pollution which affect color, taste, and odor; or organic impurities : then sterilization or filtration iain: necessary to fit it for use.
Foods are supplied by nature to us in great abundance, but most foods require some cooking before they are ready for consumption. Prehistoric man may have lived on uncooked foods, but even the savage tribes of to-day
have some means of cooking their food, crude though it may be.
Reasons for Cooking. — Cooking may be defined as the preparation of foods for the table by means of heat. Several good reasons can be given why food should be cooked.
1. Cooking makes food more attractive and palatable because it changes the appearance of the raw food and develops flavor. |
2. It kills bacteria present in some foods which would bring about undesirable changes in the food itself, or by
entering the body through the food cause certain dis-
eases. 3. Heat brings about physical and chemical changes
in the food which make it more digestible, such as the
softening of cellulose in vegetables, connective tissue in meats, and the cooking of starch.
Primitive Methods of Cooking. — Probably the first method of cooking used by the savage or uncivilized tribes
_ was that of drying the food in the sun. This was also — *. a method of preservation so that the food might be stored «away for use in times of scarcity. The next method was, *. doubtless, that of roasting before the open fire or by. baking
, » in hot ashes. Then came the construction of some crude
vessels, the dropping of hot stones into the vessel which
contained the water in which the food was to be cooked. —
By this method meat was simmered and boiled. Later
came the construction of vessels that could stand the ~ heat and be placed directly over the fire. Lastly, a prim-
itive oven was made, and from these crude methods of roasting, baking, boiling, and stewing, were evolved and developed those in use at the present time.
METHODS OF COOKING