8. Why is it especially important that a breakfast mush
or porridge should be thoroughly cooked? Can you infer
from any of the steps in your formal experiments why a
cereal that is so prepared as to be readilj^ swallowed needs
more thorough cooking than a dry-cereal preparation?
9. Discuss fully the effect of acid on starch; of acid on
the action of saliva. Frame, on this basis, some rules for
the correct preparation of starchy foods; for correct com-
binations of starchy foods with fruits, etc.
10. Trace the relation of your experiments to the
practical work of this chapter.
138 PRINCIPLES OF FOOD PREPARATION
EXERCISES
1. Devise a method for raising the temperature of the
contents of the inside part of a double boiler. Consult
your instructor before demonstrating your method.
2. Demonstrate three acceptable methods of utilizing
left-over cereal.
3. Using three different starchy materials — flour, corn-
starch, and arrowroot — make three small molds, using
equal quantities of liquid, so as to estimate the proportion
of each starchy substance which is needed to stiffen a
mold. Begin with one tablespoonful of arrowroot to a
cup of liquid. Recall the experience you have already
had with flour and cornstarch as a means of determin-
ing what initial amount of each you shall use in this
experiment.
4. Combine cornstarch, lemon juice, gelatine, and white
of egg, together with sugar, in some dish, showing how you
have dealt with each of the first four substances so as to
make it contribute as effectively as possible to the suc-
cess of the dish.
5. By means of two simple dishes, show the effect of
water and heat, and water, heat, and acid, on the same
quantity of any starchy food so as to illustrate in each
case the degree of solubility (or hydrolysis) brought about
by the reagents used.
6. Make a chocolate sponge pudding.
7. Make a Turkish pilaff, using such a proportion of
rice, chicken (or veal), etc., as to make a good nutrient
ratio.
8. Using the 100-calorie portion, plan and carry out a
combination of foods, including one of the cereals, in one
or more dishes which shall furnish a balanced ration for
a breakfast for one or more persons.
References
Bailey. Sanitary and Applied Chemistry, Chaps. XI and XIII.
Chittenden. Physiological Economy in Nutrition, Chap. I.
Church. Foods, Part II.
Jordan. The Principles of Human Nutrition, Chaps. II and V.
EXERCISES 139
Hutchison. Food and Dietetics, Chaps. X and XI.
Parloa. Home Economics, see Index.
Sherman. Chemistry of Food and Nutrition, Chap. II.
bmith. What to Eat and Why, p. 47. (Ed. 1911.)
Thompson. Practical Dietetics, see Index.
Wiley. Foods and their Adulteration, Part V.
CHAPTER XV
FLOUR MIXTURES AND LEAVENS
Analysis by Students.
ANALYSIS OF 1 LB. OF FLOUR
1. 1 lb. (3 cups) flour.
2. 14 oz. carbohydrates in 1
flour.
3. L7 oz. protein in 1 lb. flour.
4. .2 oz. fat in 1 lb. flour,
lb. 5. 1.8 oz. water in 1 lb. flour.
6. .1 oz. minerals in 1 lb. flour.
PART L BATTERS
Page 61
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
8. Why is it especially important that a breakfast mush or porridge should be thoroughly cooked? Can you infer from any of the steps in your formal experiments why a cereal that is so prepared as to be readily swallowed needs more thorough cooking than a dry-cereal preparation?
9. Discuss fully the effect of acid on starch; of acid on the action of saliva. Frame, on this basis, some rules for the correct preparation of starchy foods; for correct combinations of starchy foods with fruits, etc.
10. Trace the relation of your experiments to the practical work of this chapter.
1. Devise a method for raising the temperature of the contents of the inside part of a double boiler. Consult your instructor before demonstrating your method.
2. Demonstrate three acceptable methods of utilizing left-over cereal.
3. Using three different starchy materials — flour, cornstarch, and arrowroot — make three small molds, using equal quantities of liquid, so as to estimate the proportion of each starchy substance which is needed to stiffen a mold. Begin with one tablespoonful of arrowroot to a cup of liquid. Recall the experience you have already had with flour and cornstarch as a means of determining what initial amount of each you shall use in this experiment.
4. Combine cornstarch, lemon juice, gelatine, and white of egg, together with sugar, in some dish, showing how you have dealt with each of the first four substances so as to make it contribute as effectively as possible to the success of the dish.
5. By means of two simple dishes, show the effect of water and heat, and water, heat, and acid, on the same quantity of any starchy food so as to illustrate in each case the degree of solubility (or hydrolysis) brought about by the reagents used.
6. Make a chocolate sponge pudding.
7. Make a Turkish pilaff, using such a proportion of rice, chicken (or veal), etc., as to make a good nutrient ratio.
8. Using the 100-calorie portion, plan and carry out a combination of foods, including one of the cereals, in one or more dishes which shall furnish a balanced ration for a breakfast for one or more persons.
References
Bailey. Sanitary and Applied Chemistry, Chaps. XI and XIII. Chittenden. Physiological Economy in Nutrition, Chap. I. Church. Foods, Part II. Jordan. The Principles of Human Nutrition, Chaps. II and V.
Hutchison. Food and Dietetics, Chaps. X and XI.
Parloa. Home Economics, see Index.
Sherman. Chemistry of Food and Nutrition, Chap. II.
bmith. What to Eat and Why, p. 47. (Ed. 1911.)
Thompson. Practical Dietetics, see Index.
Wiley. Foods and their Adulteration, Part V.
CHAPTER XV FLOUR MIXTURES AND LEAVENS
Analysis by Students.
ANALYSIS OF 1 LB. OF FLOUR
1. 1 lb. (3 cups) flour.
2. 14 oz. carbohydrates in 1
flour.
3. L7 oz. protein in 1 lb. flour.
4. .2 oz. fat in 1 lb. flour, lb. 5. 1.8 oz. water in 1 lb. flour. 6. .1 oz. minerals in 1 lb. flour.
PART L BATTERS