Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Library of Cookery

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

 EGGS

EXAMINATION QUESTIONS

(1) Give a brief description of the physical structure of an egg.

(2) (_a_) Why are eggs an important article of diet? (_b_) For what
foods may they be substituted?

(3) (_a_) Mention the food substances that are found in an egg, and give
the percentage of each one. (_b_) What food substance is lacking in
eggs, and how may it be supplied?

(4) What is the chief food substance in: (_a_) an egg white? (_b_) an
egg yolk?

(5) Discuss briefly the digestibility of eggs.

(6) (_a_) Of what value is the grading of eggs? (_b_) What points are
considered when eggs are graded?

(7) (_a_) What conditions affect the quality of eggs? (6) Mention the
agencies that render the quality of eggs inferior and explain how
they work.

(8) How can the quality of eggs be determined: (_a_) in the market?
(_b_) in the home?

(9) (_a_) What is the common commercial means of preserving eggs? (_b_)
How is it beneficial to the housewife?

(10) (_a_) Mention the various ways by which eggs may be preserved in
the home. (_b_) Explain the preservation of eggs with water glass.

(11) When may the shells of eggs be washed?

(12) (_a_) What is the preferable method of breaking an egg? (_b_)
Explain how the yolk and the white of an egg may be separated.

(13) (_a_) For what purposes are eggs beaten? (_b_) With what kind of
egg beater should egg yolks or whole eggs be beaten?

(14) (_a_) With what kind of utensil should egg whites be beaten? (_b_)
Why should egg whites not be allowed to stand after beating?

(15) (_a_) What is the effect of heat upon an egg? (_b_) Why are eggs
cooked in the shell better if they are cooked at a temperature lower
than boiling point? (_c_) Cook an egg by boiling it rapidly for 20
minutes. Cook another egg according to the directions given in Art. 52.
Remove the shells while the eggs are warm, compare the texture, and
report the differences.

(16) (_a_) When eggs are used in a mixture that is to be cooked for a
long time, when should they be added? (_b_) What can be substituted for
some of the eggs in a mixture that requires eggs for thickening?

(17) (_a_) What point should never be overlooked in the serving of eggs
that are intended to be served hot? (_b_) Why should spongy egg dishes
be served immediately after cooking?

(18) (_a_) How should dishes that have contained eggs be washed? (_b_)
Why is such care necessary?

(19) (_a_) What precautions should be taken in the making of a puff
omelet? (_b_) Mention some of the things that may be used to give
variety to omelets.

(20) (_a_) What are the advantages of individual baking dishes? (_b_)
State how these should be put in the oven and explain the object of
this plan.


REPORT ON MENU

After trying out the menu given in the text, send with your answers to
the Examination Questions a written report of your success in making it.
On 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? properly seasoned? smooth? lumpy?

Graham Muffins: light? heavy? texture coarse? texture fine? even brown
color on crust? well flavored?

Puff Omelet: light? heavy? underdone? overdone? even brown on bottom?
tough? tender? properly seasoned?

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