Principles of food preparation

.30 1-2 pair .12 H-H of 1 tongue .08-10 1.4 2.5 2.5 3.0 2.5 2.5 2.6 1.5 4.0 1.3 1.5 2.0 1.0 1.3 0.4 13.0 8.4 12.0 11.0 11.3 8.4 12.0 0.1 0.1 1.0 0.2 0.1 0.2 0.1 4.0 0.1 100-Calorie Portion of Above, as Ready to Serve Brains 2^ ounces, Heart 1.0 ounce, Kidneys 2.0 ounces, Liver 2.0 ounces. Sweetbreads 2.0 ounces, Tongue 1.5 ounces, Tripe 6.0 ounces. 3^2 to 1 kidney. 3^ to 3^ a slice. Account for the presence of carbohydrate where it occurs in visceral foods. APPENDIX B TIME TABLES FOR COOKING Time Table for Cooking Meats, Poultry, and Fish I. MEATS Baking. hours min. Beef, rare, per pound 8-12 Beef, well done, per pound 15 Beef, fillet, very hot oven 30 Beef, sirloin or ribs, 5 lbs., rare .... 1 5 Beef, sirloin or ribs, 5 lbs., well done . 1 20 Beef, sirloin or ribs, 10 lbs., rare ... 1 30 Beef, sirloin or ribs, 10 lbs., well done . 1 50 Beef, rump or chuck, 10 lbs., rare . . 1 35 Beef, rump or chuck, 10 lbs., well done 2 Lamb, per pound 15-18 Lamb, crown of 1 Lamb, fore quarter, 6-8 lbs 1 30 Lamb, leg, 6 lbs 1 30 Mutton, rare, per pound 10 Mutton, well done, per pound .... 15 Mutton, large leg, 12 lbs 2 Mutton, saddle 1 15-30 Mutton, shoulder, stuffed, 5-6 lbs. . . 1 15 Pork, per pound 30 Veal, per pound 20 Venison, per pound 10 Boiling. Beef, per pound 15-20 Beef, corned, per pound 30 Mutton, per pound 15-20 Broiling. Chops, French or loin 6 Chops, English 8-10 Steak, 1 in. thick ' 4-8 Steak, l}/^ in. thick 6-10 Frying. hours min. Bacon, thin 3-5 Chicken 6-8 Chops, breaded 5 Croquettes 1-2 Tests for cooking meat. 1. The muscle, when slightly pressed, is elastic; it loses elasticity when overcooked. 2. When pressed close to the bone with the tines of a fork, if the juice that flows is very slightly pink, the meat is properly cooked. If the juice is red the meat is underdone; if colorless, it is overcooked. Note. The length of time for cooking fish and meat depends more on the shape than on the weight of the piece — a thick, chunky piece calling for a longer time than a thin, flat piece. II. POULTRY Baking. Chicken, 3-4 lbs 1-1 >^ Duck Duck, wild, very hot oven Fowl, 4-5 lbs 2-23^ Goose, 8 lbs 2 Turkey, 8 lbs lM-2 Turkey, 12 lbs 3 Boiling. Chicken, per pound Chicken, 3 lbs Fowl, per pound Turkey, per pound Turkey, 9 lbs 2^ Broiling. Chicken, spring Squab Frying. Chicken Test for the cooking of poultry. The joint at the end of the leg breaks off easily. 45-60 20-30 15-20 50-60 20-30 10-12 6-8 TIME TABLES FOR COOKING III. FISH Baking. hours min. Thick fish, per pound 10-15 Thin fish, per pound 8-10 Halibut, 6 lbs 1 Boiling. Thick fish, e. g., halibut, salmon, per lb. 15 Thick fish, e. g., bluefish, bass, per lb. . S-10 Thin fish, c. g., flounder, per pound . . 6-8 Clams (to steam) 20 Lobster, for salad 25-30 Lobster, to be re-cooked 15-20 Frying. Fillets or steaks 4-7 Smelts, trout, and other small fish . . 3-5