Principles of food preparation

Test for the cooking of fish. When the flesh can readily be separated from the bone, the fish is cooked. Time Table for Cooking Vegetables Boiling. Artichokes Asparagus Beans, shelled Beans, string ^i--Yz Boiling. Beets, young . Beets, old 1-3 Brussels sprouts Cabbage, young Cabbage, old 1 Carrots Cauliflower Celery, stewed Corn, green Dandelion greens Macaroni 30-45 15-30 30-60 20-25 30-45 30-60 30-45 20-45 3-25 45-60 20-40 Boiling — confinued. Onions Okra Oyster plant .... Parsnips Peas Potatoes Potatoes, sweet . . Rice Spinach Squash, summer . . Squash, winter . . . Tomatoes, stewed Turnips, white . . . Turnips, yellow . . Baking. Beans Beets Onions Potatoes Squash Sweet potatoes . . . Tomatoes Frying. Egg plant ..... Potatoes, French fried Potatoes, sliced . . Summer squash . . HOURS 8-10 30-60 45-60 30-45 12-45 20-30 20-40 15-25 30-45 30-60 10-20 5-8 10-15 4-8 Time Table for Cooking Flour Mixtures, etc. I. BREAD, MUFFINS, AND CAKES Baking. Biscuits, soda or baking powder . . . 12-20 Bread, 1 lb. loaf, 1 cup wetting .... 40-45 Bread rolls ............ 15-25 Bread sticks 10-15 Cake, angel or sponge 45-60 Cake, layer 12-20 Cake, loaf 40-60 Cake, fruit l/4~2 Cake, plain cup 35-45 TIME TABLES FOR COOKING Baking — coviinnM. hours min. Cake, pound 1½~1¾ Cake, wedding 3 h. or steam 2h. and bake 1>^ h. Cookies 6-12 Corn cake, thick 25-30 Corn cake, thin 15-20 Gingerbread 20-30 Graham gems 25-30 Muffins, baking powder 20-25 Muffins, yeast 30 n. PASTRY, PUDDINGS, ETC. Batter puddings 35-40 Bread puddings M~l Cheese straws 8-10 Custard pudding 30-45 Custard, cup 20-25 Indian pudding 2-3 Patties 20-25 Pies 30-50 Plum pudding 2-3 Rice pudding, 1 Rice pudding, creamy 2-3 Souffles 30-40 Tapioca pudding 1 Tarts 15-20 Steaming. Brown bread 3 Puddings 1-3 Boiling. Plum pudding 6-8 APPENDIX C THE PRINCIPLES OF THE PREPARATION OF FOOD Which have been Illustrated in the Preceding Chapters Acid coagulates albumin. Acid precipitates casein. Acid softens connective tissue (collagen). Acid softens cellulose. Acid softens gelatine jellies. Acid, water, and heat change starch to sugar. Acid, water, and heat invert cane sugar. Acid in strong solution is an antiseptic. Heat coagulates albumin. Heat softens gelatine. Heat develops the flavor of the sapid extractives of food in proportion to the degree of temperature employed. Heat converts starch to dextrine. Heat caramelizes sugar. Heat (dry) dehydrates foods, causing loss in weight. Heat (moist) bursts starch cells. Heat sterilizes foods by destroying germs. Heat and water invert cane sugar. Heat and water applied for a sufficient length of time convert starch into sugar. Heat in excess will change the characteristic properties of gelatine. Heat in excess will change the characteristic properties of pectin. Heat destroys the active principle in pineapple juice. Heat is readily conducted by water and steam. Heat is not well conducted by dry air. Heat is not well conducted by cooked food of an albuminous nature. Heat is not well conducted by collaginous connective tissue. Heat is not well conducted by dextrinized foods.