Some foods, of course, withstand the attacks of micro-organisms for
longer periods of time than others. For example, most fruits that are
protected by an unbroken skin will, under the right conditions, keep for
long periods of time, but berries, on account of having less protective
covering, spoil much more quickly. Likewise, vegetables without skins
decay faster than those with skins, because they have no protective
covering and contain more water, in which, as is definitely known, most
micro-organisms thrive.
41. If food is to be kept from decaying, the housewife must endeavor to
prevent the growth of micro-organisms, and she can best accomplish this
if she is familiar with the ways in which they work. It is for this
reason that, whether she possesses a scientific knowledge of bacteria or
not, an understanding of some practical facts concerning why food spoils
and how to keep it from decaying is imperative. In this part of cookery,
as in every other phase, it is the reason why things should be done that
makes all that relates to the cooking of food so interesting. In all
parts of the work there are scientific facts underlying the processes,
and the more the housewife learns about these, the more she can exercise
the art of cookery, which, like all other arts, depends on scientific
principles.
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