(_b_) How should rice grains
look when they are properly cooked?
(15) Mention several ways in which to utilize left-over rolled oats.
(16) (_a_) What advantages have ready-to-eat cereals over unprepared
ones? (_b_) Tell why cereals that have been toasted are said to be
predigested.
(17) (_a_) What is the advantage of serving milk or cream with cereals?
(_b_) How may variety be secured in the serving of cereals?
(18) (_a_) How are Italian pastes made? (_b_) Mention and describe the
three principal varieties of Italian paste, (_c_) What tests can be
applied to judge the quality of these foods?
(19) (_a_) Explain the first steps in cooking macaroni, (_b_) How much
does macaroni increase upon being boiled?
(20) (_a_) Why may macaroni be substituted for meat in the diet? (_b_)
What foods used in the preparation of macaroni make it a better meat
substitute?
* * * * *
REPORT ON MENU
After trying out the breakfast menu given 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?
Cream of Wheat: thin? thick? lumpy? smooth? salty? well flavored?
Rolled Oats: thin? thick? lumpy? smooth? salty? well flavored?
Scrambled Eggs: dry? moist? watery? salty? well flavored?
Buttered Toast: thin? thick? crisp? soggy? browned? not sufficiently
toasted? unevenly browned?
Cocoa: smooth? strong? weak? thick? scum formed on top?
Coffee: strong? weak? muddy? clear?
* * * * *
BREAD
* * * * *
BREAD-MAKING REQUIREMENTS
IMPORTANCE OF BREAD AS FOOD
1.
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