Experiment 85. Influence of Added Ingredients. I. Soak \ tsp of gelatin in 1 tbsp of water. Dissolve 1 tbsp of sugar in enough hot water to make \ c. Add soaked gelatin. Continue heating gently until gelatin dissolves. Cool and set on ice. 48 Preparation of Food 2. Same as (1), but use 1 tbsp of lemon juice as part of the liquid. 3. Same as (1), but use 1 tbsp of fresh grated pine- apple. 4. Same as (1), but use 1 tbsp of canned pineapple. Compare results and explain. What is the nutritive value of gelatin? What is its chief value in the prepara- tion of food? From material used above prepare a small pudding, also formulate a recipe on the basis of a quart of liquid. FATS AND OILS References: Leach. Food Inspection and Analysis. Simmons and Mitchell. Edible Fats and Oils. Sherman. Food Products. Sherman. Chemistry of Food and Nutrition. Tolman and Munson. Olive Oil and Its Substitutes. Bulletin 77, U. S. Department of Agriculture, Bureau of Chemistry. Ellis. Hydrogenation of Oils. Journal of Industrial and Engineering Chemistry, Vol. V, pp. 95-106. Observe samples shown of the more common fats and oils, noting source, physical characters, composition, price, and use. Compare in calorific value butter, lard, olive oil, oleo- margarine, and peanut butter with whole milk. Experiment 86. Distinguishing Butter from Oleomar- garine. Laboratory Manual 49 "Spoon Test" "Place a small portion (about 5 grams) of the sample to be tested in a tablespoon and melt over a small flame. Then, increasing the heat, bring to as brisk a boil as possi- ble, and after the boiling has begun, stir the contents of the spoon thoroughly, not neglecting the outer edges, two or three times at intervals during the boiling, always shortly before the boiling ceases. "Oleomargarine and renovated butter boil noisily, sputtering (more or less) like a mixture of grease and water when boiled, and produces no foam, or but very little. Renovated butter produces usually a very small amount. "Genuine butter boils usually with less noise, and produces an abundance of foam." — Bulletin 131, U. S. Department of Agriculture. Experiment 87. Preparation of Fat from Fatty Tissues — "Rendering." Weigh fat from beef or pork and cut into small pieces. Heat slowly over a low flame until the fat separates out and the connective tissue remaining begins to brown slightly. Drain through cheesecloth, pressing well to obtain as much as possible of the clear fat. Cool and weigh. Compare cost per pound with cost of commercial fats. Experiment 88. Effect of Heat on Fats. Heat a small amount of beef fat, butter, cotton seed oil, lard, olive oil, and lard substitutes. Note the temperature 50 Preparation of Food of decomposition in each case as indicated by the smok- ing of the fat. Which of these fats seem best adapted for use in fry- ing foods? Why? What chemical changes have taken place ? How do the nature and the condition of the food influ- ence the temperature of the fat in which it is to be fried? What precautions are to be observed in using fat in frying ? Experiment 89. Frying.

AI-modernized reading of the original text

Experiment 85. Influence of Added Ingredients. I. Soak \ tsp of gelatin in 1 tbsp of water. Dissolve 1 tbsp of sugar in enough hot water to make \ c. Add soaked gelatin. Continue heating gently until gelatin dissolves. Cool and set on ice. 48 Preparation of Food 2. Same as (1), but use 1 tbsp of lemon juice as part of the liquid. 3. Same as (1), but use 1 tbsp of fresh grated pineapple. 4. Same as (1), but use 1 tbsp of canned pineapple. Compare results and explain. What is the nutritive value of gelatin? What is its chief value in the preparation of food? From material used above prepare a small pudding, also formulate a recipe on the basis of a quart of liquid. FATS AND OILS References: Leach. Food Inspection and Analysis. Simmons and Mitchell. Edible Fats and Oils. Sherman. Food Products. Sherman. Chemistry of Food and Nutrition. Tolman and Munson. Olive Oil and Its Substitutes. Bulletin 77, U. S. Department of Agriculture, Bureau of Chemistry. Ellis. Hydrogenation of Oils. Journal of Industrial and Engineering Chemistry, Vol. V, pp. 95-106. Observe samples shown of the more common fats and oils, noting source, physical characters, composition, price, and use. Compare in calorific value butter, lard, olive oil, oleomargarine, and peanut butter with whole milk. Experiment 86. Distinguishing Butter from Oleomargarine. Laboratory Manual 49 "Spoon Test" "Place a small portion (about 5 grams) of the sample to be tested in a tablespoon and melt over a small flame. Then, increasing the heat, bring to as brisk a boil as possible, and after the boiling has begun, stir the contents of the spoon thoroughly, not neglecting the outer edges, two or three times at intervals during the boiling, always shortly before the boiling ceases. "Oleomargarine and renovated butter boil noisily, sputtering (more or less) like a mixture of grease and water when boiled, and produces no foam, or but very little. Renovated butter produces usually a very small amount. "Genuine butter boils usually with less noise, and produces an abundance of foam." — Bulletin 131, U. S. Department of Agriculture. Experiment 87. Preparation of Fat from Fatty Tissues — "Rendering." Weigh fat from beef or pork and cut into small pieces. Heat slowly over a low flame until the fat separates out and the connective tissue remaining begins to brown slightly. Drain through cheesecloth, pressing well to obtain as much as possible of the clear fat. Cool and weigh. Compare cost per pound with cost of commercial fats. Experiment 88. Effect of Heat on Fats. Heat a small amount of beef fat, butter, cotton seed oil, lard, olive oil, and lard substitutes. Note the temperature 50 Preparation of Food of decomposition in each case as indicated by the smoking of the fat. Which of these fats seem best adapted for use in frying foods? Why? What chemical changes have taken place ? How do the nature and the condition of the food influence the temperature of the fat in which it is to be fried? What precautions are to be observed in using fat in frying ? Experiment 89. Frying.

Selection and preparation of food