B. As a source of energy, the forms with little fat are less valuable
than meat, but taking into consideration the fact that much of the
fat shown in the composition of meat is lost in cooking, and that fat
added in cooking fish is eaten with it, there is much less variation in
the fuel value of the two as eaten than the tables of composition would
indicate.
C. As a source of flavor in tlic diet, fish is not so valuable as meat.
The flavor can be developed by the method of preparation.
3. Points to be considered in the selection of fish :
A. Proportion of waste. — This determines the real price.
B. Flavor.
C. Demand. — The price is determined by the demand in relation
to the supply. Demand is conservative and sticks to certain lines.
Other varieties just as good are available. (See economic circulars
published by Bureau of Fisheries for data.) The use of frozen fish in
winter helps distribute the supply over the year, and consequently
decreases the price.
4. Forms in which fish are available:
A. Fresh.
B. Frozen. — This method decreiises the price at the time of the
year when fresh fish are not available. When frozen fish are properly
cared for the quality is as good as fresh. They should be thaw^ed out
slowly in cold water.
C. Salting, smoking, and drying make it possible for fish, available
in large quantities at one place, to be preserved for shipping. Fish
preserved by these methods furnish one of the cheapest sources of
protein.
D. Canned fish are available in all parts of the country on account
of the ease with which the product can be preserved and transported.
Note. — In a coiunnmity where fnv'ih fish is uot available, stress the use of
canned, dried, and smoked fish.
5. Points to be brought out in the preparation of fish :
A. It is not necessary to cook for tenderness but just enough to
develop flavor and change texture.
B. Add flavor by proper seasoning.
C. Add fat to fish low in fat to increase both flavor and food
value.
118 USE AND PREPARATION OF FOOD,
6. Shellfish:
A. The shellfish commonly used as food are oysters, clams, lobster,
crab, and shrimp. Since oysters are most used, they are the only
ones that will be considered in detail. In localities where the others
are available, lessons on them may be inserted.
(1) The food value of oysters is not high. They contain 88.:;
per cent water ^ or as mucli as milk; protein^ 6 per cent; /ar, l.;>
cent; carhohydrate^ 3.3 per cent; mineral, 1.1 per cent. Much of
the oyster is liver, which yields a large proportion of uric acid,
so that oysters should be avoided by persons suffering from
difficulties resulting from an accumulation of uric acid.
(2) Place in the diet. — Oysters are used primarily as a source
of flavor, but they are not an economical food. They are easily
digested if eaten raw or if not overcooked.
(3) Precautions in using. — Since oysters serve as a medium
for the transmission of disease, care nuist be taken that they avo
uncontaminated by impure water during their growth and that
all containers used in shipping or in marketing them are kept
in a sanitary condition.
(4) Method of cooking. — The protein in oysters toughens if
they are overcooked. They may either be eaten raw or cooked
at a temperature below boiling.
METHOD or DEVELOPING LABORATORY WORK.
Page 76
Presented as published in 1919. 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
B. As a source of energy, the forms with little fat are less valuable than meat, but taking into consideration the fact that much of the fat shown in the composition of meat is lost in cooking, and that fat added in cooking fish is eaten with it, there is much less variation in the fuel value of the two as eaten than the tables of composition would indicate.
C. As a source of flarer in the diet, fish is not so valuable as meat. The flavor can be developed by the method of preparation.
3. Points to be considered in the selection of fish :
A. Proportion of waste. — This determines the real price.
B. Flavor.
C. Demand. — The price is determined by the demand in relation to the supply. Demand is conservative and sticks to certain lines. Other varieties just as good are available. (See economic circulars published by Bureau of Fisheries for data.) The use of frozen fish in winter helps distribute the supply over the year, and consequently decreases the price.
4. Forms in which fish are available:
A. Fresh.
B. Frozen. — This method decreases the price at the time of the year when fresh fish are not available. When frozen fish are properly cared for the quality is as good as fresh. They should be thawed out slowly in cold water.
C. Salting, smoking, and drying make it possible for fish, available in large quantities at one place, to be preserved for shipping. Fish preserved by these methods furnish one of the cheapest sources of protein.
D. Canned fish are available in all parts of the country on account of the ease with which the product can be preserved and transported.
Note. — In a community where fresh fish is uot available, stress the use of canned, dried, and smoked fish.
5. Points to be brought out in the preparation of fish :
A. It is not necessary to cook for tenderness but just enough to develop flavor and change texture.
B. Add flavor by proper seasoning.
C. Add fat to fish low in fat to increase both flavor and food value.
6. Shellfish:
A. The shellfish commonly used as food are oysters, clams, lobster, crab, and shrimp. Since oysters are most used, they are the only ones that will be considered in detail. In localities where the others are available, lessons on them may be inserted.
(1) The food value of oysters is not high. They contain 88.5 per cent water ^ or as mucli as milk; protein, 6 per cent; fat, 1.5 cent; carbohydrate, 3.3 per cent; mineral, 1.1 per cent. Much of the oyster is liver, which yields a large proportion of uric acid, so that oysters should be avoided by persons suffering from difficulties resulting from an accumulation of uric acid.
(2) Place in the diet. — Oysters are used primarily as a source of flavor, but they are not an economical food. They are easily digested if eaten raw or if not overcooked.
(3) Precautions in using. — Since oysters serve as a medium for the transmission of disease, care nuist be taken that they avo uncontaminated by impure water during their growth and that all containers used in shipping or in marketing them are kept in a sanitary condition.
(4) Method of cooking. — The protein in oysters toughens if they are overcooked. They may either be eaten raw or cooked at a temperature below boiling.