1. Heat hardens or coagulates protein so that it will form a crust, and this crust aids in retaining juices and flavor. 2. Heat and moisture soften and dissolve connective tissue, and dry heat hardens it. 3. Extractives are soluble in water. 4. Some proteins, as albumin, are soluble in water. Experiments to indicate the presence of protein. 1. Mix egg white with a little cold water. Shake well. Does it dissolve? Heat to about 165° F. What change takes place ? 2. Mix egg white and water and add dilute nitric acid. What change takes place? 3. Scrape or squeeze the juice from a piece of round steak and add cold water, or soak a piece of round steak in cold water for ten min- utes. Heat the juice. What change takes place? 4. Add a small piece of junket tablet to milk. Heat to about 1oo° F. Let it stand in a warm place. What change takes place 50 PRINCIPLES OF COOKING Egg white, soluble albumin in meat, and casein in milk are forms of protein, and all proteins are coagulated by heat, acid or ferment. Nore to Treacuer. — The teacher may give or show the Xanthroproteic Test or the Biuret Test for protein. PRINCIPLES WHICH APPLY TO THE COOKING OF PRO-! TEINS — LESS TENDER CUTS If certain muscles of an animal are exercised much, the connective tissue which holds the muscle fibers together becomes strong and tough and a cut of meat from one of those muscles would be tougher than one from a set of muscles not exercised so much. Such cuts, as porterhouse and sirloin, are taken from the back of the animal and they are more tender than the round cuts taken from the leg, or chuck cuts from the neck. As dry heat tends to harden connective tissue, broiling is not so good a method for cooking round or chuck steaks as simmering. Simmering, or applying moist heat, softens _ the connective tissue and makes the meat tender. Recipe for Simmered Round Steak. — Have the frying pan smoking hot. Remove a piece of fat from the steak and rub the pan with it, let the fat remain in the pan. Place the steak in the pan as for broiled steak, and cook until both sides are seared. Remove the steak from the pan, season the steak with salt and pepper, and sprinkle generously with flour. Pound the steak with a potato masher, or the blunt side of the butcher knife, as the butcher sometimes does, to cut across the muscle fiber and send the flour into the meat. Return the steak to the hot fry- ing pan; pour enough boiling water over to cover the steak✪ Simmered Round Steak. PRINCIPLES OF COOKING 51 Place a cover on the frying pan and cook 30 minutes. Make a gravy from the liquid in the pan and pour over the steak. Calculate cost. Is summered steak as expensive as broiled ? Why ? STATEMENT OF PRINCIPLES INVOLVED. t. Heat develops flavor. 2. Heat hardens or coagulates protein so that it will form a crust, and this crust aids in retaining juices and flavor. 3. Heat and moisture soften and dissolve connective tissue. SUMMARY OF PRINCIPLES OF COOKING Heat does not have the same effect on all foods. It hardens and toughens protein, it softens carbohydrates and fat, it makes proteins somewhat harder to digest, it frees starch from the outer covering of cellulose and gets it ready for digestion. Most proteins lose water even when cooked in water. Carbohydrates absorb water. ‘The main principles of cooking may be summarized as follows: 1. Heat and moisture soften cell walls, whether it be cellulose in vegetable foods or connective tissue in animal foods. 2. Dry heat hardens connective tissue. 3. Heat and moisture cause starch grains to swell and burst the walls of cellulose which inclose them. 4. Dry heat 320° F. changes starch to dextrin. . Dry heat 420° F. caramelizes sugar. . Heat frees fat from cell walls which inclose the globules, and strong heat separates and decomposes fat into two substances, fatty acid and glycerine. ON Un 52 Io. rt. £2. ee

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1. Heat hardens or coagulates protein so that it will form a crust, and this crust aids in retaining juices and flavor. 2. Heat and moisture soften and dissolve connective tissue, and dry heat hardens it. 3. Extractives are soluble in water. 4. Some proteins, as albumin, are soluble in water. Experiments to indicate the presence of protein. 1. Mix egg white with a little cold water. Shake well. Does it dissolve? Heat to about 165° F. What change takes place ? 2. Mix egg white and water and add dilute nitric acid. What change takes place? 3. Scrape or squeeze the juice from a piece of round steak and add cold water, or soak a piece of round steak in cold water for ten minutes. Heat the juice. What change takes place? 4. Add a small piece of junket tablet to milk. Heat to about 1oo° F. Let it stand in a warm place. What change takes place Egg white, soluble albumin in meat, and casein in milk are forms of protein, and all proteins are coagulated by heat, acid or ferment. Nore to Treacuer. — The teacher may give or show the Xanthroproteic Test or the Biuret Test for protein. PRINCIPLES WHICH APPLY TO THE COOKING OF PRO-! TEINS — LESS TENDER CUTS If certain muscles of an animal are exercised much, the connective tissue which holds the muscle fibers together becomes strong and tough and a cut of meat from one of those muscles would be tougher than one from a set of muscles not exercised so much. Such cuts, as porterhouse and sirloin, are taken from the back of the animal and they are more tender than the round cuts taken from the leg, or chuck cuts from the neck. As dry heat tends to harden connective tissue, broiling is not so good a method for cooking round or chuck steaks as simmering. Simmering, or applying moist heat, softens _ the connective tissue and makes the meat tender. Recipe for Simmered Round Steak. — Have the frying pan smoking hot. Remove a piece of fat from the steak and rub the pan with it, let the fat remain in the pan. Place the steak in the pan as for broiled steak, and cook until both sides are seared. Remove the steak from the pan, season the steak with salt and pepper, and sprinkle generously with flour. Pound the steak with a potato masher, or the blunt side of the butcher knife, as the butcher sometimes does, to cut across the muscle fiber and send the flour into the meat. Return the steak to the hot frying pan; pour enough boiling water over to cover the steak. Place a cover on the frying pan and cook 30 minutes. Make a gravy from the liquid in the pan and pour over the steak. Calculate cost. Is summered steak as expensive as broiled ? Why ? t. Heat develops flavor. 2. Heat hardens or coagulates protein so that it will form a crust, and this crust aids in retaining juices and flavor. 3. Heat and moisture soften and dissolve connective tissue. SUMMARY OF PRINCIPLES OF COOKING Heat does not have the same effect on all foods. It hardens and toughens protein, it softens carbohydrates and fat, it makes proteins somewhat harder to digest, it frees starch from the outer covering of cellulose and gets it ready for digestion. Most proteins lose water even when cooked in water. Carbohydrates absorb water. ‘The main principles of cooking may be summarized as follows: 1. Heat and moisture soften cell walls, whether it be cellulose in vegetable foods or connective tissue in animal foods. 2. Dry heat hardens connective tissue. 3. Heat and moisture cause starch grains to swell and burst the walls of cellulose which inclose them. 4. Dry heat 320° F. changes starch to dextrin. . Dry heat 420° F. caramelizes sugar. . Heat frees fat from cell walls which inclose the globules, and strong heat separates and decomposes fat into two substances, fatty acid and glycerine. ON Un Io. rt. £2. ee

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Simmered Round Steak

Principles of cooking