16. Why are fewer calories yielded by lamb than by
mutton? by veal than by beef? by dried beef than by
corned beef? (See charts. Appendix A.)
17. Trace the relation between the experiments and
the practical work of this chapter.
EXERCISES
1. Make diagrams of the veal and mutton animals,
making the key to the diagrams, etc., as in the case of
the beef animal.
100 PRINCIPLES OF FOOD PREPARATION
2. Make a tabular list, in parallel columns, of the
substances found, respectively, in (1) raw beef; '(2) broiled
steak; (3) boiled corned beef; (4) soup stock before
clearing; (5) soup stock after clearing; (6) meat left
after making stock. Indicate in each case where any
substance was lost, in part or wholly, during the process
of preparation.
3. A fritadella is a dish made from highly seasoned
minced meat, mixed with an equal amount of mashed
potato, and sauted on a hot pan. Or it may be pressed
into a mold, and steamed or baked. Make a fritadella
from the meat left over from the stock, using appropriate
seasoning✪ Fritadella to make up for the loss of the extractives.
4. On what principle would you combine gelatine with
meat? Illustrate by using both in the making of some
dish.
5. What constituents of beef are lacking in veal?
Cook veal in two ways, showing (1) how you may compen-
sate for the lack ; (2) how you can utilize to the utmost the
traces of the constituents which are present.
6. The flavor of meat is developed in proportion to
the degree of heat employed in cooking it. Show the
degrees of this development of flavor in three methods
of cooking meat.
7. Show, in the making of a palatable dish, that the
connective tissue of meat can be converted into gelatine.
References
See references for Chap. IX, with the addition of the following:
Leach. Food Inspection and Analysis.
Parloa. Kitchen Companion, for accompaniments to meats, fancy
joints, etc.
Bulletin 18, U. S. Dept. of Agriculture, Div. of Veg. Phys. and Path. :
The Physiological Role of the Mineral Nutrients. Bulletin 19, U. S. Dept.
of Agriculture, Bureau of Animal Industry: The Inspection of Meats
for Animal Parasites. Bulletin 66, U. S. Dept. of Agriculture, Office of
Experiment Stations: the Physiological Effect of Creatin and Creatinin.
CHAPTER XII
MILK
Analysis by M. D. Chambers.
ANALYSIS OF 1 LB. OF MILK
1. 1 lb. (1 pint) of milk.
2. 14 oz. water in 1 lb. milk.
3. .5 oz. proteid in 1 lb. milk.
4. .65 oz. fat in 1 lb. milk.
5. .85 oz. carbohydrates in 1 lb.
milk.
6. 1 oz. mineral salts in 1 lb.
milk.
To the Student. Milk is said to be a perfect food, be-
cause it contains all that is necessary to sustain life.
The young of all mammals live on it, and develop muscle
and bone, teeth and skin and hair and hoof, and energy
and intelligence, on this food alone. Human grown-ups,
in certain physical conditions, are confined to merely
this food for periods of perhaps months, and have en-
joyed life and liberty, and pursued happiness — as well
as their customary avocations — while restricted to this
diet.
Milk contains all the food principles — protein, fat, car-
bohydrate, water, and minerals — in the right proportion
101
102 PRINCIPLES OF FOOD PREPARATION
Page 43 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
16. Why are fewer calories yielded by lamb than by mutton? by veal than by beef? by dried beef than by corned beef? (See charts. Appendix A.)
17. Trace the relation between the experiments and the practical work of this chapter.
1. Make diagrams of the veal and mutton animals, making the key to the diagrams, etc., as in the case of the beef animal.
2. Make a tabular list, in parallel columns, of the substances found, respectively, in (1) raw beef; (2) broiled steak; (3) boiled corned beef; (4) soup stock before clearing; (5) soup stock after clearing; (6) meat left after making stock. Indicate in each case where any substance was lost, in part or wholly, during the process of preparation.
3. A fritadella is a dish made from highly seasoned minced meat, mixed with an equal amount of mashed potato, and sauted on a hot pan. Or it may be pressed into a mold, and steamed or baked. Make a fritadella from the meat left over from the stock, using appropriate seasoning to make up for the loss of the extractives.
4. On what principle would you combine gelatine with meat? Illustrate by using both in the making of some dish.
5. What constituents of beef are lacking in veal? Cook veal in two ways, showing (1) how you may compensate for the lack ; (2) how you can utilize to the utmost the traces of the constituents which are present.
6. The flavor of meat is developed in proportion to the degree of heat employed in cooking it. Show the degrees of this development of flavor in three methods of cooking meat.
7. Show, in the making of a palatable dish, that the connective tissue of meat can be converted into gelatine.
References
See references for Chap. IX, with the addition of the following:
Leach. Food Inspection and Analysis.
Parloa. Kitchen Companion, for accompaniments to meats, fancy joints, etc.
Bulletin 18, U. S. Dept. of Agriculture, Div. of Veg. Phys. and Path. : The Physiological Role of the Mineral Nutrients. Bulletin 19, U. S. Dept. of Agriculture, Bureau of Animal Industry: The Inspection of Meats for Animal Parasites. Bulletin 66, U. S. Dept. of Agriculture, Office of Experiment Stations: the Physiological Effect of Creatin and Creatinin.
CHAPTER XII
Analysis by M. D. Chambers.
ANALYSIS OF 1 LB. OF MILK
1. 1 lb. (1 pint) of milk.
2. 14 oz. water in 1 lb. milk.
3. .5 oz. proteid in 1 lb. milk.
4. .65 oz. fat in 1 lb. milk.
5. .85 oz. carbohydrates in 1 lb.
milk.
6. 1 oz. mineral salts in 1 lb.
milk.
To the Student. Milk is said to be a perfect food, because it contains all that is necessary to sustain life. The young of all mammals live on it, and develop muscle and bone, teeth and skin and hair and hoof, and energy and intelligence, on this food alone. Human grown-ups, in certain physical conditions, are confined to merely this food for periods of perhaps months, and have enjoyed life and liberty, and pursued happiness — as well as their customary avocations — while restricted to this
diet.
Milk contains all the food principles — protein, fat, carbohydrate, water, and minerals — in the right proportion
Records on this page
Fritadella