Principles of food preparation

8. Is more yeast, that is, a larger number of yeast cells, actually present in quick-process bread than in slow process? 9. Why is a smaller proportion of salt used in bread < Pi m H O a making than in the other flour mixtures? Suggest a method of adding salt in the process of bread making that will minimize its effect on the growth of the yeast. 1. The making of whole- wheat bread. The other exercises on this subject may be chosen from the variations on the bread dough. References See references for Chapter XV, with the addition of Conn. Bacteria, Yeasts, and Molds in the Home. Snyder. Human Foods, Chap. XI. Bulletins 67, 101, 126, U. S. Dept. of Agriculture, Office of Experiment Stations, and Farmers' Bulletin 112. CHAPTER XVIII To the Student. If you refer to the charts, page 225, you will find that cane sugar is pure carbohydrate, mixed with no trace of any other food principle. It is thus the one food which may be said to be chemically pure. As a food, sugar has fallen into some disrepute, owing to the unwholesome effects following over-indulgence in sweets. Since, however, it is much easier to over-eat of expensive candies and bonbons, done up in costly boxes, than it is to over-eat of the purer home-made varieties, some recipes will be given in this chapter for simple candy that may be eaten without hurt, provided it is taken at the right time and in proper quantity. Incidentally there are many interesting principles to be learned regarding the cookery of sugar, for notwithstanding the certainty of its chemical composition it is one of the most uncertain substances to work with, and is always doing surprising things in the saucepans. An experienced cook says, " It has ways that are past finding out; it is so easily affected by the atmosphere." * STUDY OF SUGAR IN COOKING Peanut Brittle Ingredients. Equal parts of sugar and peanuts, roasted, shelled, and chopped. Method. Cook the sugar over the fire in a shallow pan until it turns into a clear, brown liquid. Stir it judiciously from the bottom up, while cooking. The lumps which will form may be pressed out with the back of the spoon — they should not cause uneasiness, since they are only one of the odd happenings that may be expected when dealing with sugar. When the whole is melted to a clear, golden brown the peanuts should be added; the mixture is then stirred together and poured on a plate or a marble slab. A smooth plate or a slab need not be greased, as the peanut brittle will slip off in one sheet when cold. It may then be broken into pieces for eating. Compare the peanut brittle with cane sugar as to sweetness, flavor, and texture. Save a portion of it for a test to be made later. The basis for individual class work may be from onequarter to one-half cup of sugar. Almond Rock The sugar is melted as for peanut brittle. Shelled and blanched almonds are placed in rows on a dish, lightly stuck on by drops of the melted sugar just as it begins to turn brown. The cooking of the sugar is continued until it is as brown as for peanut brittle; it is then poured over the almonds. , Glace Nuts