Using the proportions given for short process bread,
make a stiff dough with entire wheat or Graham flour.
Form into loaves at once. Bake as soon as thoroughly
light.
If dry yeast must be used, prepare sponge as for long
process bread and finish with but one rising.
What flavor is to be conserved in entire wheat or Gra-
ham flour preparations?
Experiment 192. Practice Luncheon.
From the food material furnished prepare a four-
course luncheon for one person and serve.
102
Preparation of Food
Materials furnished
Remarks. — Note seasonings or other extra materials obtained
from supply table.
Laboratory Manual 103
MEALS
References:
Allen, Lucy G. Table Service.
Hill, Janet M. Up-to-date Waitress.
Hill, Janet M. Practical Cooking and Serving, Part III,
Chapter VI.
Farmer, Fannie M. Boston Cooking School Cook Book,
Chapter XXXVIII.
Springsteed, Anne F. Expert Waitress.
Larned, Linda Hull. Hostess of Today.
University of Illinois Bulletins, Department of House-
hold Science. No. 32, Some Points to be considered
in the Planning of a Rational Diet. No. 30, The
Planning of Meals. No. 34, The Service of Meals.
Experiment 193. Practice Meals.
Using the maximum and minimum sums of money
allowed, make out menus and market lists for breakfast,
luncheon, and dinner to be served to 6 persons.
Revise these memoranda in consultation with the in-
structor.
Prepare and serve the meals in cooperation with the
other members of the class, devoting one laboratory period
to each.
Make out a report in the following form :
104
Preparation of Food
Cost of
amount
prepared
Value of
left-over
Cost of
amount
served
Fuel
value
Total cost of meal . . . .
Number of persons served
Cost per person
Laboratory Manual 105
JUDGING OF MEALS
Use the following scheme for judging meals, deter-
mining the percentage value to be given to each point:
Dining room.
Lighting.
Ventilation.
Temperature.
Furnishings.
Color scheme.
Table.
Size.
Shape.
Location in room.
Condition of appointments.
Arrangement of covers.
Decorations.
Color scheme.
Food.
Quality of materials chosen.
Suitability to occasion.
Amount.
Variety.
In selection.
In methods of preparation.
Combination of flavor.
Combination of color.
Flavor, temperature, and consistency of each dish.
106 Preparation of Food
Service.
Orderly.
Neat.
Easy.
Quiet.
Prompt.
Alert.
Factors of cost.
What reasonable limits should be set to :
Number of courses ?
Amount of china and silver?
Amount of decoration ?
What reasons may be assigned for the commonly
accepted rules of service?
INDEX
Acids in leavening agents, 8£
Alcohol, 9
Bacon, 46
Baking powder, composition
94
study of, 94
Beans, baked, 85
canning of, 101
Lima, 85
navy, 85
Beef, cooking of, 32
corned, 45
cuts of, 30
dried, 46
effect of heat on, 32
flavor, 31
Hamburg steak, 36
loaf, 36
pot roast, 36
roast, 34
steak, 33
structure, 30
Swiss steak, 36
Beets, 82
Biscuit, baking powder, 95
beaten, 87
Bread, brown, 89
corn muffins, 90
entire wheat, 101
Graham, 101
judging of, 100
long process, 99
rolls, 100
score card, 100
short process, 98
zwieback, 101
Bread sticks, 101
Butter, 18
Buttermilk, 18
Cabbage, escaloped, 83
Cake, fats in, 92
gingerbread, judging of, 93
1 Cake, sponge, white, 87
sponge, yellow, 26
Page 33
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
Using the proportions given for short process bread, make a stiff dough with entire wheat or Graham flour. Form into loaves at once. Bake as soon as thoroughly light.
If dry yeast must be used, prepare sponge as for long process bread and finish with but one rising.
What flavor is to be conserved in entire wheat or Graham flour preparations?
Experiment 192. Practice Luncheon.
From the food material furnished prepare a fourcourse luncheon for one person and serve.
Preparation of Food
Materials furnished
Remarks. — Note seasonings or other extra materials obtained from supply table.
Laboratory Manual 103
MEALS
References:
Allen, Lucy G. Table Service.
Hill, Janet M. Up-to-date Waitress.
Hill, Janet M. Practical Cooking and Serving, Part III, Chapter VI.
Farmer, Fannie M. Boston Cooking School Cook Book, Chapter XXXVIII.
Springsteed, Anne F. Expert Waitress.
Larned, Linda Hull. Hostess of Today.
University of Illinois Bulletins, Department of Household Science. No. 32, Some Points to be considered in the Planning of a Rational Diet. No. 30, The Planning of Meals. No. 34, The Service of Meals.
Experiment 193. Practice Meals.
Using the maximum and minimum sums of money allowed, make out menus and market lists for breakfast, luncheon, and dinner to be served to 6 persons.
Revise these memoranda in consultation with the instructor.
Prepare and serve the meals in cooperation with the other members of the class, devoting one laboratory period to each.
Make out a report in the following form :
Preparation of Food
Cost of amount prepared
Value of left-over
Cost of amount served
Fuel
value
Total cost of meal . . . . Number of persons served Cost per person
Laboratory Manual 105
JUDGING OF MEALS
Use the following scheme for judging meals, determining the percentage value to be given to each point:
Dining room. Lighting. Ventilation. Temperature. Furnishings. Color scheme.
Table. Size. Shape.
Location in room. Condition of appointments. Arrangement of covers. Decorations. Color scheme.
Food.
Quality of materials chosen. Suitability to occasion. Amount. Variety.
In selection.
In methods of preparation. Combination of flavor. Combination of color. Flavor, temperature, and consistency of each dish.
106 Preparation of Food
Service. Orderly. Neat. Easy. Quiet. Prompt. Alert.
Factors of cost.
What reasonable limits should be set to : Number of courses ? Amount of china and silver? Amount of decoration ?
What reasons may be assigned for the commonly accepted rules of service?
INDEX
Acids in leavening agents, 8£ Alcohol, 9
Bacon, 46
Baking powder, composition
study of, 94 Beans, baked, 85
canning of, 101
Lima, 85
navy, 85 Beef, cooking of, 32
corned, 45
cuts of, 30
dried, 46
effect of heat on, 32
flavor, 31
Hamburg steak, 36
loaf, 36
pot roast, 36
roast, 34
steak, 33
structure, 30
Swiss steak, 36 Beets, 82 Biscuit, baking powder, 95
beaten, 87 Bread, brown, 89
corn muffins, 90
entire wheat, 101
Graham, 101
judging of, 100
long process, 99
rolls, 100
score card, 100
short process, 98
zwieback, 101 Bread sticks, 101 Butter, 18 Buttermilk, 18
Cabbage, escaloped, 83 Cake, fats in, 92
gingerbread, judging of, 93
1 Cake, sponge, white, 87
sponge, yellow, 26