2. To 15 cc. of the starch paste in a test tube add a little malt flour. Heat gently to blood- warm, and main- tain at this temperature in a water bath for several minutes. Test from time to time as before. 136 PRINCIPLES OF FOOD PREPARATION 3. In two test tubes, A and B, collect small quantities of saliva. To A add an equal volume of lemon juice, vinegar, or any acid used in the preparation of food. Let the mixture stand for a few minutes, then add to tubes A and B a volume of the starch paste equal to the con- tents of each tube. Keep the two in a water bath at about blood-warm temperature and test their contents from time to time with iodine until no color change occurs in B. TOPICS FOR STUDY OR DISCUSSION 1. The structure of the cereal grains in general. Dia- grams of the starch grains of the cereals. 2. The composition of the cereal grains in general. The particular grains which are richest in protein, in fat, in carbohydrate, in minerals. How methods of manu- facture of various cereal preparations affect or modify their original composition. 3. Comparison of the cost and nutritive value of the ready-prepared cereals, such as shredded wheat biscuit, puffed rice, or corn flakes, with that of two or more of the grains which need cooking before being served. The basis of this comparison might be the 100-calorie portion. (See charts, page 218.) 4. National customs with regard to the use of cereal grains in the diet. 5. The structure of starch grains in general. 6. A comparison of the differences in the structure of the starch grains of different cereals, of potato, arrowroot, etc. 7. The starch-digesting ferments in the grains; in the human digestive secretions. Conditions which inhibit the action of these enzymes. Some steps in the digestion or hydrolysis of starch. 8. The cycle of carbon in nature. QUESTIONS 1. Reviewing the work of your course so far, name as many foods as you can which have the flavor decidedly QUESTIONS 137 developed by cooking ; which are rendered more digest- ible by cooking; which are rendered less digestible by cooking. 2. Discuss the advantages and disadvantages of the double boiler as a cooking utensil. 3. What cereal is the most nutritious, that is, yields the largest amount of protein and calories for the smallest cost? (See charts, page 218.) 4. Which of the cereal preparations, considering its nutritive value, is the most expensive? What justifies the purchase of the more expensive preparations? In what cases might the saving of time, labor, and fuel be more than equivalent to the extra cost of an expensive, ready- prepared cereal? In what cases might the housewife more profitably utilize her own time and energy in the prepara- tion of the breakfast cereal? 5. Why did the cereal cooked by Method 5-A become thinner or more liquid in consistency than the other two parts of the same cereal experimented with in this step of the lesson? 6. Account for the alteration in the flavor of the lemon juice brought about by the second method of cooking the lemon sponge pudding. What rule regarding the method of using lemon juice in cooking can you frame from this experience? 7. Account for the difference in consistency of the orange sponge as compared with that of the lemon sponge made by the first method.

AI-modernized reading of the original text

2. To 15 cc. of the starch paste in a test tube add a little malt flour. Heat gently to blood- warm, and maintain at this temperature in a water bath for several minutes. Test from time to time as before. 3. In two test tubes, A and B, collect small quantities of saliva. To A add an equal volume of lemon juice, vinegar, or any acid used in the preparation of food. Let the mixture stand for a few minutes, then add to tubes A and B a volume of the starch paste equal to the contents of each tube. Keep the two in a water bath at about blood-warm temperature and test their contents from time to time with iodine until no color change occurs in B. 1. The structure of the cereal grains in general. Diagrams of the starch grains of the cereals. 2. The composition of the cereal grains in general. The particular grains which are richest in protein, in fat, in carbohydrate, in minerals. How methods of manufacture of various cereal preparations affect or modify their original composition. 3. Comparison of the cost and nutritive value of the ready-prepared cereals, such as shredded wheat biscuit, puffed rice, or corn flakes, with that of two or more of the grains which need cooking before being served. The basis of this comparison might be the 100-calorie portion. (See charts, page 218.) 4. National customs with regard to the use of cereal grains in the diet. 5. The structure of starch grains in general. 6. A comparison of the differences in the structure of the starch grains of different cereals, of potato, arrowroot, etc. 7. The starch-digesting ferments in the grains; in the human digestive secretions. Conditions which inhibit the action of these enzymes. Some steps in the digestion or hydrolysis of starch. 8. The cycle of carbon in nature. 1. Reviewing the work of your course so far, name as many foods as you can which have the flavor decidedly developed by cooking ; which are rendered more digestible by cooking; which are rendered less digestible by cooking. 2. Discuss the advantages and disadvantages of the double boiler as a cooking utensil. 3. What cereal is the most nutritious, that is, yields the largest amount of protein and calories for the smallest cost? (See charts, page 218.) 4. Which of the cereal preparations, considering its nutritive value, is the most expensive? What justifies the purchase of the more expensive preparations? In what cases might the saving of time, labor, and fuel be more than equivalent to the extra cost of an expensive, readyprepared cereal? In what cases might the housewife more profitably utilize her own time and energy in the preparation of the breakfast cereal? 5. Why did the cereal cooked by Method 5-A become thinner or more liquid in consistency than the other two parts of the same cereal experimented with in this step of the lesson? 6. Account for the alteration in the flavor of the lemon juice brought about by the second method of cooking the lemon sponge pudding. What rule regarding the method of using lemon juice in cooking can you frame from this experience? 7. Account for the difference in consistency of the orange sponge as compared with that of the lemon sponge made by the first method.

Principles of food preparation