Principles of food preparation

Note. A more correct basis for comparison will be found if an equal weight of parings and flesh be used for the two jellies. Jelly from Turnips or Carrots Proceed as for Apple Jelly, omitting the use of sugar. Compare the result with the jelly made from fruit. 1. The function of fruit in the diet. Two groups: the flavor fruits and the food fruits; examples of each. 2. The main differences between '^ fruits" and ''vegetables," as the terms are generally used. 3. Fruitarian diet. The raw food diet. 4. The pectin bodies. 5. Levulose: how formed; its sweetening property iis compared with that of cane sugar. 6. The manufacture of fruit jeUies; the canning and preserving industries. The Pure Food laws in their bearing on these. 7. Preserving fruits and vegetables in the home. In what circumstances this is advisable, and under what conditions it may be an unwise expenditure of time and energy. 1. Enumerate the principles of food preparation which you have so far gained from your work. 2. What fresh fruit yields the largest number of calories per pound? (See charts, Appendix A.) 3. Account for the fact that a pound of strawberries contains more water than a pound of milk, yet milk is a liquid and strawberries are not. What other fruits or succulent vegetables contain more water than milk? (See charts.) 4. Considering the cost in relation to the calorific value of fruits and green vegetables, what justifies their use in the diet? 5. Why may unripe fruits better be used for jellymaking than over-ripe fruits? 6. If three pounds of sugar were needed to sweeten a kettle of cranberry sauce made by Method II, how much would be needed to obtain the same degree of sweetness if the sauce were made by Method I? 1. Demonstrate by two methods of cooking some vegetable substance the effect of sugar on cellulose. 2. Makea dish which shall show the effect of cooking sugar with an acid. 3. Show, by the cooking of some bright-colored vegetable, the effect of keeping the vegetable closely covered during cooking. 4. Proceed as in 3, using some bright-colored fruit. 5. Try the effect on the color of fruit of cooking it in: (1) a sugar solution; (2) ordinary water; (3) distilled water. 6. Make candied yams, or candied sweet potatoes. What principle is illustrated in this dish? 7. Make a sweet pickle of any suitable fruit. What principle is illustrated here? 8. Using some other fruit, make a dish similar to Ginger Pears, and devise some method of testing whether the ginger exercised an antiseptic action. 9. Ask your instructor for a sample of fruit preserved by the addition of some harmful or deleterious substance, and apply the tests for the discovery of this substance. 10. Using one kind of fruit, apply to several samples of it as many as possible of the methods of home preservation, and set the results away for later examination. References Bailey. Sanitary and Applied Chemistry, Chap. XVII. Chittenden. The Nutrition of Man, p. 290-1. (Ed. 1907.) Church. Foods, Part II. Conn. Bacteria, Yeasts, and Molds in the Home, see Index. Hutchison. Food and Dietetics, Chap. XIV. Knight. Food and its Functions, Lesson 8. Lusk. The Science of Nutrition, see Index. Parloa. Home Economics, see Index.