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

 VEGETABLES (PART 2)

EXAMINATION QUESTIONS

(1) (_a_) How do wild and cultivated greens differ? (_b_) What is the
chief use of greens in the diet?

(2) (_a_) What precaution should be observed in washing greens? (_b_)
Mention the procedure in cooking greens having a strong flavor.

(3) (_a_) If greens, such as endive, appear to be withered, how may they
be freshened? (_b_) Explain the use of lettuce as a garnish. (_c_) What
are the uses of parsley?

(4) (_a_) How are Jerusalem artichokes prepared for the table? (_b_)
What part of kohlrabi is used for food? (_c_) How is kohlrabi generally
prepared for cooking?

(5) (_a_) To what class of vegetables do lentils belong? (_b_) Is the
food value of lentils low or high? Discuss.

(6) (_a_) How may the food value of mushrooms be increased? (_b_) How
should mushrooms be prepared for cooking? (_c_) Mention the ways in
which mushrooms may be cooked.

(7) (_a_) What causes onions, especially raw ones, to disagree with many
persons? (_b_) Mention the two general varieties of onions. (_c_) How
are chives prepared when they are to be used for flavoring soups, etc.?

(8) (_a_) How should onion be added to other foods when it is desired
simply as a flavoring? (_b_) How may onions be peeled so as to keep off
the fumes of their volatile oil?

(9) (_a_) How should parsnips be prepared for cooking? (_b_) Tell how to
prepare browned parsnips.

(10) In what way do green and dried peas differ in food value? Explain
fully.

(11) Tell how to cook: (_a_) green peas; (_b_) dried peas.

(12) (_a_) What varieties of peppers are generally used as a vegetable?
(_b_) Of what value are peppers?

(13) (_a_) To what may the high food value of potatoes be attributed?
(_b_) How may the quality of potatoes be judged? (_c_) Mention the most
economical way in which to cook potatoes.  (14) Tell how to prepare:
(_a_) mashed potatoes; (_b_) baked potatoes. (_c_) How may the baking of
potatoes be hastened? (_d_) Mention several ways in which to utilize
left-over potatoes.

(15) (_a_) How may sweet potatoes be prepared for the table? (_b_) Tell
how to prepare glazed sweet potatoes.

(16) (_a_) How are radishes usually eaten? (_b_) What may be said of the
food value of radishes?

(17) (_a_) In what way do summer and winter squashes differ? (_b_) Why
should the seeds and skins of summer squash be removed in preparing this
vegetable for the table?

(18) (_a_) Why is salsify called vegetable oyster? (_b_) How is salsify
prepared for cooking?

(19) (_a_) What may be said of the food value of tomatoes? (_b_) How may
the acidity of tomatoes be decreased? (_c_) How may the skins of
tomatoes be removed easily?

(20) (_a_) Point out the difference between turnips and rutabagas. (_b_)
When is it advisable to make combination vegetable dishes? (_c_) Mention
several good combinations.

       *       *       *       *       *