Milk is used early in the experimental work because it is a familiar food and also because it may be easily sepa- rated into its constituents, thus affording a concrete illus- tration of the different classes of foods. Moreover, this procedure offers an easy introduction to the composition of the human body and the functions of different classes of foods. The plan suggested for studying a food is to con- sider its general aspects in a lecture, its physical and chem- ical properties in the laboratory, and finally to show how these influence the preparation of a particular dish. For instance, having studied eggs and milk, a custard is a good example of a combination of these materials, and the low temperature used in making it is a result of what has been learned concerning the action of heat on protein. The selection of the dishes to be prepared is deter- mined by the principles to be illustrated. For example, water as a carrier of flavor is illustrated either by the mak- ing of tea or of lemon ice. In addition, the principle of extraction is shown by the former and the physics of freezing mixtures by the latter. Quality of food materials, proper combinations, care in manipulation, attractiveness of service, normal food re- quirements, and cost should be constantly considered in connection with the work as outlined. I. B. August -, 1915. A. R. V. FIRST SEMESTER PRINCIPLES OF THE SELECTION AND PREPARATION OF FOOD Experiment i. The Kitchen. Draw a plan of the kitchen to scale, locating doors, windows, and furniture. Observe : (a) The kinds of finish used upon the walls, wood- work, floor, table tops, and sinks. (b) The means of ventilation. (c) The arrangement of the furniture. Provision for storage and disposal of waste. Experiment 2. Equipment — General. (a) List the various stoves and burners. (b) Draw a cross section of: ( 1 ) The coal range. (2) The gas range. (c) Measure the height of tables, desks, and sinks. Experiment 3. Equipment — Individual. List the equipment of an individual desk. Make a drawing showing : (a) The size of the working space. (b) The size of the drawers. (c) The arrangement of equipment. (d) The kind of burner. 7 8 Preparation of Food Experiment 4. Fireless Cooker and Refrigerator. Draw a cross section of a fireless cooker and of the refrigerator. In the latter indicate the direction of the currents of air in the air passages, the position of the drain pipe and the trap. What principles of physics are illustrated by the fireless cooker, the refrigerator, and the thermos bottle? Experiment 5. Use of Coal and Wood. Open the dampers of the range. Arrange the kindling in the fire box so as to permit the free passage of air through it, using the minimum amount necessary to ignite the larger pieces of fuel placed on top. After satisfactory combustion has been established arrange the dampers : (a) To heat the oven. (b) To hold the fire. ( c) To use the open broiler. Experiment 6. Use of Gas. Light the various burners of the gas range. Adjust the flame: (a) To full capacity. (b) To lowest possible point. (c) To point of maximum efficiency. Explain the structure and colors of a flame. Compare the "mixer" of the gas burner with the damper of the coal range. Experiment 7. Cost of Gas.

AI-modernized reading of the original text

Milk is used early in the experimental work because it is a familiar food and also because it may be easily separated into its constituents, thus affording a concrete illustration of the different classes of foods. Moreover, this procedure offers an easy introduction to the composition of the human body and the functions of different classes of foods. The plan suggested for studying a food is to consider its general aspects in a lecture, its physical and chemical properties in the laboratory, and finally to show how these influence the preparation of a particular dish. For instance, having studied eggs and milk, a custard is a good example of a combination of these materials, and the low temperature used in making it is a result of what has been learned concerning the action of heat on protein. The selection of the dishes to be prepared is determined by the principles to be illustrated. For example, water as a carrier of flavor is illustrated either by the making of tea or of lemon ice. In addition, the principle of extraction is shown by the former and the physics of freezing mixtures by the latter. Quality of food materials, proper combinations, care in manipulation, attractiveness of service, normal food requirements, and cost should be constantly considered in connection with the work as outlined. I. B. August -, 1915. A. R. V. FIRST SEMESTER PRINCIPLES OF THE SELECTION AND PREPARATION OF FOOD Experiment i. The Kitchen. Draw a plan of the kitchen to scale, locating doors, windows, and furniture. Observe : (a) The kinds of finish used upon the walls, woodwork, floor, table tops, and sinks. (b) The means of ventilation. (c) The arrangement of the furniture. Provision for storage and disposal of waste. Experiment 2. Equipment — General. (a) List the various stoves and burners. (b) Draw a cross section of: ( 1 ) The coal range. (2) The gas range. (c) Measure the height of tables, desks, and sinks. Experiment 3. Equipment — Individual. List the equipment of an individual desk. Make a drawing showing : (a) The size of the working space. (b) The size of the drawers. (c) The arrangement of equipment. (d) The kind of burner. 8 Preparation of Food Experiment 4. Fireless Cooker and Refrigerator. Draw a cross section of a fireless cooker and of the refrigerator. In the latter indicate the direction of the currents of air in the air passages, the position of the drain pipe and the trap. What principles of physics are illustrated by the fireless cooker, the refrigerator, and the thermos bottle? Experiment 5. Use of Coal and Wood. Open the dampers of the range. Arrange the kindling in the fire box so as to permit the free passage of air through it, using the minimum amount necessary to ignite the larger pieces of fuel placed on top. After satisfactory combustion has been established arrange the dampers : (a) To heat the oven. (b) To hold the fire. ( c) To use the open broiler. Experiment 6. Use of Gas. Light the various burners of the gas range. Adjust the flame: (a) To full capacity. (b) To lowest possible point. (c) To point of maximum efficiency. Explain the structure and colors of a flame. Compare the "mixer" of the gas burner with the damper of the coal range. Experiment 7. Cost of Gas.

Selection and preparation of food