Selection and preparation of food

What complications may follow prolonged application of heat? Using the boiling point of water as a dividing line, classify the temperatures observed into high and low. Experiment 15. Freezing Mixtures. Stand a tin measuring cup partly filled with water in a bowl and surround with cracked ice. At what point does the temperature of the water become stationary ? Arrange a similar apparatus, but mix the ice with salt (1 tbsp salt to 1 c ice). At what points do the results in the two cases differ ? Compare the above freezing mixture with one made up of 1 part of salt to 4 parts of ice. Is there a difference in the final temperature obtained ? Is there a difference in the rate at which the temperature falls ? Laboratory Manual 12 WATER References: Woodman and Norton. Air, Water, and Food. Sherman. Food Products. Sherman. Chemistry of Food and Nutrition. Hutchison. Food and Dietetics. Farmers' Bulletin 234. Tea Cultivation and Manufacture in the United States. Bulletin 28. Office of Experiment Stations. Chemical Composition of American Food Materials. Experiment 16. Dish Washing. 1. Scrape all crumbs, scraps, etc., from the dishes into the waste jar; greasy dishes may be wiped out with soft paper. Dishes with dough, milk, or egg adhering should be put to soak in cold water. 2. Pile dishes of a kind together. 3. Provide plenty of good, soapy water and hot rinse water. 4. Wash glassware first, china next, then silver, and lastly cooking utensils. After washing, the dishes should be arranged in the rinsing pan, the hot water poured over them carefully, then they may be wiped or removed to the drainer and allowed to dry without wiping. Be sure that all are perfectly dry before putting away. 5. Wash table top thoroughly, using scouring material if necessary. Wipe dry. 6. Wash and rinse both dish cloths and dish towels and hang straight to dry. 14 Preparation of Food Experiment 17. Freshening of Vegetables. Take wilted lettuce, celery, or other salad plants. Wash, place in cold water, cut off the dried part of the stems under the water, let remainder stand until crisp. Explain. Experiment 18. Freshening of Dried Fruit. Wash dried fruit carefully. Cover with fresh water and let stand in a cool place 12 hours. Put fruit with water in which it was soaked into a double boiler and cook until soft, adding a little sugar if desired. Serve cold. Apply above principle to the preparation of old potatoes and navy beans. Water as a Carrier of Flavor Experiment 19. (a) Lemonade: 1 measure lemon juice 1 J measures sugar 8 measures water Heat a part of the water and pour over the sugar. Add lemon juice and remainder of water. Chill. (b) Lemon ice: Dissolve 2 measures of sugar in 4 measures of water and boil a few minutes. Remove from the fire ; add 1 measure of lemon juice strained. Cool, pour into a suitable vessel, and surround with ice and salt. Stir the lemon mixture while freezing. Note the temperature : ( 1 ) Of lemon mixture at beginning of the process. Laboratory Manual 15 (2) Of lemon ice and of the freezing mixture when the process is finished. Other ices may be made by freezing the properly sweetened juice from cooked fruits. Experiment 20. Coffee. (a) Made with cold water.