Submit the menu for this dinner and give the
order in which you prepared the dishes. In addition, tell the number of
persons you served, as well as what remained after the meal and whether
or not you made use of it for another meal. Send this information with
your answers to the Examination Questions.
* * * * *
MEAT (PART 1)
* * * * *
MEAT IN THE DIET
VALUE OF MEAT AS FOOD
1. In its broadest sense, MEAT may be considered as "any clean, sound,
dressed or properly prepared edible part of animals that are in good
health at the time of slaughter." However, the flesh of carnivorous
animals--that is, animals that eat the flesh of other animals--is so
seldom eaten by man, that the term meat is usually restricted to the
flesh of all animals except these. But even this meaning of meat is too
broad; indeed, as the term is generally used it refers particularly to
the flesh of the so-called domestic animals, and does not include
poultry, game, fish, and the like. It is in this limited sense that meat
is considered in these Sections, and the kinds to which attention is
given are beef, veal, lamb, mutton, and pork. Meat, including these
varieties, forms one of the principal sources of the family's food
supply. As such, it is valuable chiefly as a food; but, in the form of
broths and extracts made from it, meat stimulates the appetite and
actually assists the flow of gastric juice.
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