Selection and preparation of food

Prepare three kettles with weighed portions of frying fat. Heat each. Keep (a) at 1750 C. ; (b) at 1850 C. ; (c) at 195 ° C. Observing due precaution, test these temperatures as to their suitability for the three typical preparations, doughnuts, croquettes, and Saratoga potatoes, prepared as directed below. Doughnuts. Prepare a plain doughnut mixture as given below. Bake a part of this and fry the remainder. Compare as to flavor and texture. \ c sugar \ c sour milk 1 egg 1 tbsp butter J tsp soda 1 tsp baking powder Salt \ tsp cinnamon Flour (note amount) Mix sugar, butter, cinnamon, beaten egg, milk, and salt in the order named. Stir in J c of the flour sifted with the baking powder, adding enough more flour to make a soft dough. Use this for the making of 12 dough- Laboratory Manual 51 nuts. Weigh frying fat before and after using. Compute cost of doughnuts per dozen. Salmon Croquettes. Suggest the materials which must be added to cooked salmon in order that it may be handled and cooked as croquettes. Prepare and serve. Note inner temperature of croquette when done. Why should no uncooked ingredients be used in the mixture ? Saratoga Potatoes. Pare potatoes of medium size ; slice very thin into cold water. Let stand until crisp. Dry well and fry until the slices are a delicate brown and curled at the edges. Drain well and sprinkle with salt. Cheese Balls {Individual) . I tbsp finely divided A few grains of salt and cheese paprika I tsp beaten egg white Cracker crumbs Mix together the cheese, salt, paprika, and stiffly beaten egg white. Form into small balls, roll in cracker crumbs, and fry to a delicate brown. Note inner temperature of balls after frying. Why is the coating of egg omitted in this case ? Name other preparations to be fried and indicate the temperature to be used in each case. What is the principal reason for the frying of food ? Experiment 90. Clarifying Fat. To clarify the fats used in above experiment, let cool, reheat, add a few slices of raw potato, and cook slowly 52 Preparation of Food until these begin to brown. Then pour the fat through a suitable strainer, rejecting the settlings. Experiment 91. Fat in a Flour Mixture — Shortening. (a) Mix J c flour, J tsp salt, and 3 tbsp water into a smooth dough. Roll out thin, bake in a rather hot oven. (b) Mix -J c flour, ^ tsp salt, 2 tbsp lard ; add sufficient water to make dough as above. Bake. Compare as to texture and flavor. Explain the action of the fat in (b). Experiment 92. Temperature and Manipulation. Prepare three portions of dough, using 1 c flour, -J tsp salt, J c lard in each case. (a) Have all the ingredients at room temperature. Add salt to flour, mix in the fat well, adding enough water to make a smooth dough. Roll out thin, bake. (b) Have ingredients at refrigerator temperature. Rub fat into flour lightly with tips of the fingers, mix to a dough with ice water, handling as little as possible. Roll out quickly, bake. (c) Have ingredients cold as in (b). Make a dough using half the lard. Roll out quickly, spread with -J the remaining lard. Fold the dough in from all sides, patting it down. Roll out again, spread with remaining lard. Fold and roll as before, bake.