ESSENTIALS OF COOKERY (PART 2)
EXAMINATION QUESTIONS
(1) What points must be kept in mind in the selection of cooking utensils?
(2) Mention three materials used for cooking utensils and explain their advantages.
(3) (a) What is a labor-saving device? (b) Describe one of the labor-saving devices mentioned in the text and tell why it saves labor.
(4) What kind of utensil should be used for: (a) the rapid boiling of spaghetti; (b) the slow cooking of cereals?
(5) Tell how the following are prepared for cooking: (a) vegetables; (b) meats; (c) fish.
(6) Describe: (a) sifting; (b) stirring; (c) beating; (d) creaming; (e) folding.
(7) Why is it necessary to measure foods accurately in cooking?
(8) Describe the measuring of: (a) cupful of flour; (b) one-half teaspoonful of butter; (c) 1 teaspoonful of baking powder.
(9) (a) Why should a systematic plan be outlined before beginning to carry out a recipe? (b) Give briefly the order of work that should be followed.
(10) What factors influence the length of time required to cook foods?
(11) Tell why foods spoil.
(12) (a) Mention the usual methods by which food is kept from spoiling. (b) What is meant by the term preservative?
(13) (a) What is the aim in canning foods? (b) On what principle does success in drying foods depend?
(14) Explain the construction of a refrigerator and the principle on which it is based.
(15) Describe the placing of the following articles in the refrigerator and tell which should be covered and why: (a) milk; (b) butter; (c) cooked fish; (d) cooked tomatoes; (e) melons; (f) cheese.
(16) Explain how a refrigerator should be cared for.
(17) Name the ways in which foods may be kept from spoiling without ice.
(18) How should a cellar in which foods is to be stored be built and cared for?
(19) (a) Why is it necessary to store non-perishable foods? (b) Tell the best ways in which to preserve such foods.
(20) (a) What is a menu? (b) Explain the meaning of the term recipe. (c) In what order should the recipes of a menu be prepared?
REPORT ON MENU
After trying out the menu in the manner explained in the text, send with your answers to the Examination Questions a report of your success. In making out your report, simply write the name of the food and describe its condition by means of the terms specified in the following list. Thus, if the chops were tender and well done, write, "Pan-broiled chops, tender, well done"; if the potatoes were sufficiently cooked and creamy, write "Mashed potatoes, sufficiently cooked, creamy"; and so on.
Pan-Broiled Chops: tough? tender? underdone? overdone?
Mashed Potatoes: sufficiently cooked? creamy? lumpy? too soft?
Creamed Peas: tender? tough? properly seasoned? improperly seasoned?
Sauce for Peas: smooth? lumpy? thin? of correct thickness? too thick?
Cabbage Salad: properly seasoned? improperly seasoned? crisp?
Orange Fluff: stiff enough? too soft? flavor agreeable? flavor disagreeable?
Sauce for Orange Fluff: smooth? lumpy?