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Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose
MILK, BUTTER, AND CHEESE (PART 2)
EXAMINATION QUESTIONS
(1) From what part of milk is butter made?
(2) What food substances does butter contain?
(3) Tell how to select good butter.
(4) After butter is purchased, what care should be given to it?
(5) (_a_) How does cooking affect butter? (_b_) How can economy be
exercised in the use of butter in cooking?
(6) How may rancid butter be made fit for use in cooking?
(7) Explain the advantages of butter substitutes.
(8) Give the test for distinguishing oleomargarine and renovated butter
from butter.
(9) Explain briefly the way in which cheese is produced.
(10) What food substances are found in cheese?
(11) Why can cheese be used to take the place of meat?
(12) Tell the advantages that cheese has over meat.
(13) Explain how to make cottage cheese from sour milk.
(14) Why should cheese be mixed with other foods instead of being served
alone?
(15) Explain the effect of cooking on cheese.
REPORT ON MENU
After trying out the luncheon 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-Corn Soup: too thick? too thin? lumpy? well seasoned? milk
curdled?
Cheese Souffle: light? heavy? baked sufficiently? shrunken? underdone?
Hash-Browned Potatoes: too brown? not brown enough? well seasoned? too
much fat? too little fat?
Stewed Tomatoes: sufficiently cooked? well seasoned? too sour?
Baked Apples: well done? not well done? too brown? too dry? too moist?
sufficient sugar?
Black Tea: too weak? too strong? hot? taste of tannin?
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