3. Simple meat or egg dish.
Rolls, toast, etc.
Coffee or some beverage.
4. Griddle cakes or waffles and syrup.
NOTE. — Students make list of dishes that may be served for
breakfast or "breakfast possibilities." Write breakfast menus for
different seasons of the year, estimating cost. Cook and serve a
breakfast.
Order of Courses for a Formal Dinner. — 1. Canape's.
2. Raw oysters or clams, served on the half shell on
crushed ice with lemon and grated horseradish.
Wafers.
3. Soup. Crackers, croutons, or toast sticks.
4. Fish. Potatoes (boiled, mashed, or fried). Sliced cu-
cumbers. Brown bread.
5. Meat Course. Roast, two vegetables, rolls or bread,
jelly, pickles, etc.
6. Frozen water ice.
7. Salad. Crackers, or toasted cheese rounds, cheese
balls, etc.
TABLE SERVICE 195
8. Dessert.
9. Crackers and cheese.
10. Coffee.
Order of Courses for a Family Dinner.
1. Soup.
2. Meat, etc.
3. Salad.
4. Dessert.
A formal dinner is not often served in the ordinary house-
hold, but if a dinner of fewer courses is served, they are ar-
ranged in the same relative order as in a formal dinner.
NOTE. — Students write list of "dinner possibilities," arranging
them under "soup," "fish," etc. Write dinner menus for family
dinners for different seasons of the year, estimating cost. Cook and
serve a dinner.
Luncheon. — A luncheon menu is similar to a dinner menu,
with the exception that a fruit is often served first, and a
lighter meat dish is served in place of a roast.
For a family luncheon or supper some one hot nutritious
dish is served with a light salad, fruit, etc.
NOTE. — Each class is to serve in turn a breakfast, luncheon,
and dinner, planning menus and estimating cost.
CHAPTER XXI
DIET AND NUTRITION
THE amount of food required by an individual will neces-
sarily vary with the age, occupation, and temperament of
the individual, and the climate in which he lives. However,
by many series of experiments and studies of diets, certain
definite standards of the amount of food needed under vari-
ous conditions have been established and form a guide which
may be profitably followed. The total food requirement for
a given time is spoken of as a dietary.
The food must furnish the requisite amount of heat and
energy needed by the body under various conditions, and
also furnish material for growth of new cells and repair for
those that are constantly breaking down.
Heat and Energy Requirement. — Foods which contain
carbon and hydrogen in a form in which they can be oxidized
by the body yield heat and other forms of energy to the
body. The fuel value of a food is estimated by the amount
of heat it will give when oxidized, and is measured by a heat
unit called a calorie.
A calorie is the amount of heat required to raise 1 pound
of water 4° F., or 1 kilogram of water 1° C.
The body will require varying amounts of heat and energy
under different conditions.
Man sleeping requires 65 calories per hour
Man sitting at rest requires .... 100 calories per hour
Man at light muscular work requires 170 calories per hour
196
DIET AND NUTRITION 197
Man at active muscular work requires 290 calories per hour
Man at severe muscular work requires 450 calories per hour
Man at very severe muscular work
requires 600 calories per hour
(Atwater and Benedict)
FOOD REQUIREMENT AS MODIFIED BY AGE AND SEX
Page 84
Presented as published in 1913. 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
3. Simple meat or egg dish. Rolls, toast, etc. Coffee or some beverage.
4. Griddle cakes or waffles and syrup.
NOTE. — Students make list of dishes that may be served for breakfast or "breakfast possibilities." Write breakfast menus for different seasons of the year, estimating cost. Cook and serve a breakfast.
Order of Courses for a Formal Dinner. — 1. Canape's.
2. Raw oysters or clams, served on the half shell on
crushed ice with lemon and grated horseradish. Wafers.
3. Soup. Crackers, croutons, or toast sticks.
4. Fish. Potatoes (boiled, mashed, or fried). Sliced cucumbers. Brown bread.
5. Meat Course. Roast, two vegetables, rolls or bread,
jelly, pickles, etc.
6. Frozen water ice.
7. Salad. Crackers, or toasted cheese rounds, cheese
balls, etc.
TABLE SERVICE 195
8. Dessert.
9. Crackers and cheese. 10. Coffee.
Order of Courses for a Family Dinner.
1. Soup.
2. Meat, etc.
3. Salad.
4. Dessert.
A formal dinner is not often served in the ordinary household, but if a dinner of fewer courses is served, they are arranged in the same relative order as in a formal dinner.
NOTE. — Students write list of "dinner possibilities," arranging them under "soup," "fish," etc. Write dinner menus for family dinners for different seasons of the year, estimating cost. Cook and serve a dinner.
Luncheon. — A luncheon menu is similar to a dinner menu, with the exception that a fruit is often served first, and a lighter meat dish is served in place of a roast.
For a family luncheon or supper some one hot nutritious dish is served with a light salad, fruit, etc.
NOTE. — Each class is to serve in turn a breakfast, luncheon, and dinner, planning menus and estimating cost.
CHAPTER XXI
THE amount of food required by an individual will necessarily vary with the age, occupation, and temperament of the individual, and the climate in which he lives. However, by many series of experiments and studies of diets, certain definite standards of the amount of food needed under various conditions have been established and form a guide which may be profitably followed. The total food requirement for a given time is spoken of as a dietary.
The food must furnish the requisite amount of heat and energy needed by the body under various conditions, and also furnish material for growth of new cells and repair for those that are constantly breaking down.
Heat and Energy Requirement. — Foods which contain carbon and hydrogen in a form in which they can be oxidized by the body yield heat and other forms of energy to the body. The fuel value of a food is estimated by the amount of heat it will give when oxidized, and is measured by a heat unit called a calorie.
A calorie is the amount of heat required to raise 1 pound of water 4° F., or 1 kilogram of water 1° C.
The body will require varying amounts of heat and energy under different conditions.
Man sleeping requires 65 calories per hour
Man sitting at rest requires .... 100 calories per hour Man at light muscular work requires 170 calories per hour
Man at active muscular work requires 290 calories per hour Man at severe muscular work requires 450 calories per hour Man at very severe muscular work
requires 600 calories per hour
(Atwater and Benedict)
FOOD REQUIREMENT AS MODIFIED BY AGE AND SEX