PRINCIPLES OF COOKERY. PART I. Read Carefully. Place your name and address on the first sheet of the test. Use a light grade of paper and write on one side of the sheet only. Do not copy answers from the lesson paper. Use your own words, so that the instructor may know that you understand the subject. Read the lesson paper a number of times before attempting to answer the questions. I. Give a rough diagram of the stove or range with which you are most familiar. Show where in the oven and on top of the stove the heat is greatest, and explain why. 2. What is your method of starting and regulating a coal fire? 3. Counting the time required to keep fire and stove in good condition, what is the most economical fuel within your reach? 4. Fig. 1 represents the dial of gas meter at the beginning of the month; Fig. 2 at the end of 5. the month. What is the reading in each case, and what will be the amount of the bill at $1.25 per 1,000 feet of gas? If you use a gas stove, read the meter before and after a day's baking and find the cost of fuel. If other fuel is used, give the amount and approximate cost. 6. Where, in your experience, would a thermometer be helpful in cookery? 7. Mention several foods requiring the action of heat, yet which need little preparation and few utensils. 8. What different ways have we of cooking with the aid of water? 9. Is it possible to cook in water that does not boil? Give examples. IO. II. What gain in cooking certain foods over, rather than in, water? Describe utensils by which this can be accomplished. What kinds of foods should be kept in the refrigerator? Describe the refrigerator, or whatever is used in its place. 12. What are the essential points in canning fruit? 13. How should dried fruit and vegetables be prepared to restore them as nearly as possible to their original condition? 14. Are there any substances suitable to add to foods as preservatives? 15. What are the relative merits of paper bags, wooden boxes, tin cans, and glass jars for keeping groceries in pantry or store closet? 15. How can you determine for yourself that there is water and fat in milk, cheese, and butter? Make a menu for meals for two days, introducing as many dishes as feasible that contain milk or cheese. 17. 18. Suggest treatment and uses for sour milk, dry cheese, and butter of poor flavor. 19. Make a white sauce three times or more, putting 20. the ingredients together in different order each time, and report which seems the most satisfactory and expeditious. Are there any questions which you would like answered, relating to the topics taken up in this lesson? NOTE-After completing the test sign your full name. PRINCIPLES OF COOKERY PART II EGGS Since the egg is similar to milk in composition, both containing water, fat, and protein, without starch, and as there are many simple dishes in which milk and eggs are combined, it is natural that that should be our next topic. The egg may seem a small article to have much space devoted to it, but there is no other food so indispensable to the art of cooking. A French chef has compared the office of eggs in cooking to the usefulness of the, an, and a, in conversation, both would be difficult without them. Aside from its great food value, and there is no egg of bird that may not be eaten, the egg is a general harmonizer in the kitchen; it serves to thicken custards and sauces; to clarify soups and jellies; to make a coating of crumbs adhere to chops or croquettes; it puffs up soufflés; it leavens a whole group of cakes; it garnishes salads and emulsifies oil into a smooth, rich dressing for them, and combined with odd bits of fish or meat, it makes many a savory dish of what would otherwise be lost. Usefulness of Eggs |