Principles of food preparation

Study of steak in cooking — Physical and chemical methods of softening connective tissue — Physical structure of meat — Analysis of the constituents of meat — The soluble and insoluble proteids of meat — The sapid extractives of meat — The effect of heat on these extractives. X. Meats, continued 79 Study of larger joints of meat in cooking — Losses of nutrients, etc., by various methods of cooking meat — Application of fat to meat — Causes of retention of color in meat. CONTENTS XVll :hapter paqe XL Meats, continued 89 Cooking of meat by means of water — Methods involving loss or retention of the juices of meat — The globulin of meat, and the conditions which may result in a loss of the same. XII. Milk 101 Reaction of milk to heat and acid — Constituents of milk — Action of rennin on milk — Conditions which modify or inhibit this action — Review of effect of alkaline salts on casein. XIII. Fats IL") Emulsification of fat — Effect of heat on fat — Effect of acid on fat — Solvents for fat — Conditions involving the decomposition of fat — Temperature for the use of fat as a medium for cooking. XIV. Cereals and Other Starchy Foods 130 Study of the double boiler in cooking — Effect of water, heat, and acid on starchy foods — Effect of malt diastase on starchy foods — Methods of cooking which induce chemical change in starchy foods. XV. Flour Mixtures and Leavens: Batters 140 Proportions for thin and thick batters — Essentials and non-essentials in flour mixtures — Type forms of batters and their derivatives — Air, steam, and carbon dioxide as leavens — Complemental action of eggs and butter in a flour mixture — Comparison of bread and pastry flour. XVI. Flour Mixtures AND Leavens, confmwec?; Doughs. . 154 Proportions for soft and stiff doughs — Further examples of air, steam, and carbon dioxide as leavens — Types of doughs and their derivatives — Study of baking powders. XVII. Quick-Process Bread 169 Study of two methods of bread making, sponge vs. " straight dough " — Derivatives of quick-process bread — Study of the action of yeast — Of conditions which favor or inhibit its growth — Comparison of the action of compressed vs. dried yeast — Bread score cards. XVlll CONTENTS CHAPTER PAGE XVIII. Sugar 183 Effect of dry heat on sugar — Effect of water and heat — Effect of water, heat, and acid — Comparison of cane sugar and glucose — Cooking processes which bring about inversion of sugar. XIX. Beverages 191 Study of various methods of making coffee, tea, cocoa, and chocolate — Presence of tannin in vegetable substances — Effect of tannin on proteids. on the digestive secretions. XX. Cakes, Pies, and Puddings 201 Proportions and general rules for making cakes, pies, and puddings. APPENDICES A. Charts of the Composition of Foods 217 B. Time Tables for Cooking 235 C. Principles of the Preparation of Food Illustrated in THE Preceding Chapters 240 Index 243 ILLUSTRATIONS A Class Dinner Frontispiece PAGE Dainty Service of Baked Potato 3 Spinach in Croustade 17 Bread Croustades, Croutons, etc 18 Eat Onions in May, and all the Year after Physicians may Play 23 Apple Compote Garnished with Whipped Cream 25 Foamy Omelet 34 Foamy Omelet Garnished with Peas 35 Poached Eggs with Creamed Celery on Toast 39