Record the reading of the gas meter on the blanks pro-
vided, using the lower space. Make another reading at the
Laboratory Manual Q
end of the month, and compute the gas bill at current
rates.
Note. — See instructions on back of blank.
Experiment 8. Consumption of Gas.
From the time required to burn two cubic feet of gas
under full pressure, compute the number of feet consumed
per hour by each size of burner. Tabulate cost per hour at
current rate.
Experiment 9. Economy of Gas.
Compare the amount of gas consumed by a medium-
sized gas burner when regulated to maintain the smallest
possible show of ebullition in from two to three quarts of
water with the amount consumed by the same burner when
running at full capacity.
What is the difference in cost per hour ?
Experiment 10. Electricity.
Use an electric cooking appliance. Compare with gas
as to convenience, efficiency, and cost at local rates.
1. What are the essentials of a good fuel ?
2. Compare wood, coal, charcoal, gas, gasoline, kero-
sene, acetylene, and alcohol in reference to these essentials.
3. What is the unit of measure for each fuel ?
4. Develop a score card for judging a fuel.
Experiment 11. Measures.
Determine the :
1. Number of tsp of water in tbsp.
Number of tbsp of water in 1 cup.
Number of cups of water in 1 quart.
io Preparation of Food
2. Number of tsp of flour in tbsp.
Number of tbsp of flour in i cup.
Number of cups of flour in i quart.
(Flour to be sifted once before using.)
Experiment 12. Weights.
1. Weight by metric system of :
(a) 1 c flour (c) 1 c water
(b) 1 c sugar (d) 1 c lard
2. Repeat part 1, using avoirdupois.
From above data compute number of cups of flour in
1 pound. Of sugar. Of lard. Using standard measures,
what variation may occur in the quantity of material
actually taken ?
Experiment 13. Temperatures.
Determine the range of temperature to which food is
subjected as indicated by the following scheme. Tabulate
the results.
Laboratory Manual
II
Temperature of
Ice and salt
Cracked ice
Refrigerator
Water from cold faucet
Room
Blood heat or lukewarm
(Inclose bulb of thermometer in palm of hand)
Water heated until bubbles form over bottom of
pan
Fireless cooker (2 hours after being started) . .
Double boiler
Steamer
Boiling water
Boiling sirup :
(a) Soft ball stage
(b) When color changes
Fat in which bread turns golden brown :
(a) In 1 minute
(b) In 40 seconds
Oven in which bread toasts golden brown •
(a) In 30 minutes
(b) In 5 minutes
(c) In 2 minutes
Experiment 14. Cooking Temperatures.
Arrange utensils and materials for the application of
heat as follows :
1. Saucepan containing water.
2. Double boiler with water in both parts.
3. Covered steamer over saucepan of water.
4. Saucepan containing sirup made of equal quantities
of sugar and water.
5. Saucepan containing fat.
6. Small oven.
7. Fit up a thermos bottle or small fireless cooker with
a thermometer, and fill with boiling water.
12 Preparation of Food
Heat each utensil (except the thermos bottle) 20 to 30
minutes, noting the following points :
In which cases is there a continuous rise in temper-
ature ?
In which does the temperature become constant at a
certain point ?
Is the constant temperature the same in all cases where
it occurs ?
Is there a decline in temperature in any instance ?
Page 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Record the reading of the gas meter on the blanks provided, using the lower space. Make another reading at the
Laboratory Manual 9
end of the month, and compute the gas bill at current rates.
Note. — See instructions on back of blank.
Experiment 8. Consumption of Gas.
From the time required to burn two cubic feet of gas under full pressure, compute the number of feet consumed per hour by each size of burner. Tabulate cost per hour at current rate.
Experiment 9. Economy of Gas.
Compare the amount of gas consumed by a mediumsized gas burner when regulated to maintain the smallest possible show of ebullition in from two to three quarts of water with the amount consumed by the same burner when running at full capacity.
What is the difference in cost per hour ?
Experiment 10. Electricity.
Use an electric cooking appliance. Compare with gas as to convenience, efficiency, and cost at local rates.
1. What are the essentials of a good fuel ?
2. Compare wood, coal, charcoal, gas, gasoline, kerosene, acetylene, and alcohol in reference to these essentials.
3. What is the unit of measure for each fuel ?
4. Develop a score card for judging a fuel.
Experiment 11. Measures. Determine the :
1. Number of tsp of water in tbsp. Number of tbsp of water in 1 cup. Number of cups of water in 1 quart.
io Preparation of Food
2. Number of tsp of flour in tbsp. Number of tbsp of flour in i cup. Number of cups of flour in i quart. (Flour to be sifted once before using.)
Experiment 12. Weights.
1. Weight by metric system of :
(a) 1 c flour (c) 1 c water
(b) 1 c sugar (d) 1 c lard
2. Repeat part 1, using avoirdupois.
From above data compute number of cups of flour in 1 pound. Of sugar. Of lard. Using standard measures, what variation may occur in the quantity of material actually taken ?
Experiment 13. Temperatures.
Determine the range of temperature to which food is subjected as indicated by the following scheme. Tabulate the results.
Laboratory Manual
Temperature of
Ice and salt
Cracked ice
Refrigerator
Water from cold faucet
Room
Blood heat or lukewarm
(Inclose bulb of thermometer in palm of hand) Water heated until bubbles form over bottom of
pan
Fireless cooker (2 hours after being started) . .
Double boiler
Steamer
Boiling water
Boiling sirup :
(a) Soft ball stage
(b) When color changes
Fat in which bread turns golden brown :
(a) In 1 minute
(b) In 40 seconds
Oven in which bread toasts golden brown •
(a) In 30 minutes
(b) In 5 minutes
(c) In 2 minutes
Experiment 14. Cooking Temperatures.
Arrange utensils and materials for the application of heat as follows :
1. Saucepan containing water.
2. Double boiler with water in both parts.
3. Covered steamer over saucepan of water.
4. Saucepan containing sirup made of equal quantities of sugar and water.
5. Saucepan containing fat.
6. Small oven.
7. Fit up a thermos bottle or small fireless cooker with a thermometer, and fill with boiling water.
12 Preparation of Food
Heat each utensil (except the thermos bottle) 20 to 30 minutes, noting the following points :
In which cases is there a continuous rise in temperature ?
In which does the temperature become constant at a certain point ?
Is the constant temperature the same in all cases where it occurs ?
Is there a decline in temperature in any instance ?