Name: Selection and preparation of food
Author: Isabel Bevier

Class. Book.. ^TC5 Copyright^0. COPYRIGHT DEPOSIT SELECTION AND PREPARATION OF FOOD LABORATORY MANUAL ISABEL BEVIER, Ph.M. ANNA R. VAN METER, M.S. Third Edition WHITCOMB & BARROWS BOSTON, 1915 ^t< °0« COPYRIGHT I907, I9IO, 191 5 BY ISABEL BEVIER and ANNA R. VAN METER 7J" 6 L Thomas Todd Company, Printers 14 Beacon Street, Boston, Massachusetts )CIA41?268 CONTENTS FIRST SEMESTER PAGE Preface 5 Kitchen and Equipment 7 Water 13 Protein Foods 17 Milk 17 Cheese 21 Eggs 22 Meat 29 Veal, Pork, Mutton 37 Poultry 39 Fish 41 Shell-fish 43 Types of Cured Meat and Fish 44 Gelatin 47 Fats and Oils 48 Demonstration 54 SECOND SEMESTER Preservation of Food 55 Carbohydrates 62 Sugars 65 Starches 69 Cereals 72 Vegetables 78 Leavened Preparations 87 Flour Mixtures 87 Yeast, Flour, and Bread 96 Practice Luncheon 101 Meals 103 PREFACE THIS manual was originally prepared for the students of Home Economics in the University of Illinois. This revision embodies some of the suggestions gathered in the years of experience in using the book in the labora- tory. It is hoped that the more logical arrangement and the additional material will make the manual useful to a larger circle. While in some cases the illustrations have been ampli- fied, it has been thought to be neither necessary nor desira- ble to vary from the general plan of the previous editions, which was to limit the dishes suggested under each head to a number adequate to emphasize the basis for their preparation. This simplicity of plan has been found to be of substantial aid in removing some of the prevailing con- fusion associated with the study of foods, while at the same time it provides for an almost indefinite expansion and elaboration in cases where more practice work is desired. A scientific study of food requires some knowledge of pure science in order to understand the chemical com- position of foods and to interpret the principles which underlie their selection and preparation. Experience has shown that the principles of cooking may be taught by the same general methods as are used in teaching the principles of chemistry, i. e., by a study of typical compounds. The development of this idea suggests a study of a given food until the student has acquired some familiarity with that type. Thus eggs afford a comparatively pure form of pro- 5 6 Preparation of Food tein with which to determine some of the characteristics of protein foods. Cheese and meat offer further oppor- tunities for such study. In this as in all educative processes, orderly development has its place.

AI-modernized reading of the original text

Copyright deposit SELECTION AND PREPARATION OF FOOD LABORATORY MANUAL ISABEL BEVIER, Ph.M. ANNA R. VAN METER, M.S. Third Edition WHITCOMB & BARROWS BOSTON, 1915 ^t< °0« COPYRIGHT I907, I9IO, 191 5 BY ISABEL BEVIER and ANNA R. VAN METER 7J" 6 L Thomas Todd Company, Printers 14 Beacon Street, Boston, Massachusetts )CIA41?268 CONTENTS FIRST SEMESTER PAGE Preface 5 Kitchen and Equipment 7 Water 13 Protein Foods 17 Milk 17 Cheese 21 Eggs 22 Meat 29 Veal, Pork, Mutton 37 Poultry 39 Fish 41 Shell-fish 43 Types of Cured Meat and Fish 44 Gelatin 47 Fats and Oils 48 Demonstration 54 SECOND SEMESTER Preservation of Food 55 Carbohydrates 62 Sugars 65 Starches 69 Cereals 72 Vegetables 78 Leavened Preparations 87 Flour Mixtures 87 Yeast, Flour, and Bread 96 Practice Luncheon 101 Meals 103 PREFACE THIS manual was originally prepared for the students of Home Economics in the University of Illinois. This revision embodies some of the suggestions gathered in the years of experience in using the book in the laboratory. It is hoped that the more logical arrangement and the additional material will make the manual useful to a larger circle. While in some cases the illustrations have been amplified, it has been thought to be neither necessary nor desirable to vary from the general plan of the previous editions, which was to limit the dishes suggested under each head to a number adequate to emphasize the basis for their preparation. This simplicity of plan has been found to be of substantial aid in removing some of the prevailing confusion associated with the study of foods, while at the same time it provides for an almost indefinite expansion and elaboration in cases where more practice work is desired. A scientific study of food requires some knowledge of pure science in order to understand the chemical composition of foods and to interpret the principles which underlie their selection and preparation. Experience has shown that the principles of cooking may be taught by the same general methods as are used in teaching the principles of chemistry, i. e., by a study of typical compounds. The development of this idea suggests a study of a given food until the student has acquired some familiarity with that type. Thus eggs afford a comparatively pure form of pro- 6 Preparation of Food tein with which to determine some of the characteristics of protein foods. Cheese and meat offer further opportunities for such study. In this as in all educative processes, orderly development has its place.