Vanilla.--The bean of the tropical orchid or the extract obtained from
this fruit. Used in flavoring desserts, etc.
Vinaigrette Sauce (ve-nay-grayt sos).--A sauce made with oil and
vinegar, to which are added finely minced chives, peppers, or other
highly flavored green vegetables and spices.
Vol au Vent (vol o vang).--A crust of light puff paste. Also, a large
pate or form of pastry filled with a savory preparation of oysters,
fish, or meat and a cream sauce.
Zwieback (tsouee-bak).--Bread toasted twice.
* * * * *
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.
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