(15) Give briefly the steps in cutting up a chicken.
(16) How is poultry prepared for: (_a_) roasting? (_b_) frying? (_c_)
broiling? (_d_) stewing?
(17) (_a_) Describe trussing, (_b_) Why is trussing done?
(18) Give briefly the steps in boning a chicken.
(19) Tell briefly how to serve and carve a roasted bird.
(20) Discuss game in a general way.
ADDITIONAL WORK
Select a fowl by applying the tests given for selection in the lesson.
Prepare it by what seems to you to be the most economical method. Tell
how many persons are served and the use made of the left-overs. Compute
the cost per serving by dividing the cost of the fowl by the number of
servings it made.
At another time, select a chicken for frying by applying the tests given
in the lesson. Compute the cost per serving by dividing the cost of the
chicken by the number of servings it made.
Compare the cost per serving of the fried chicken with that of the fowl,
to find which is the more economical. In each case, collect the bones
after the chicken is eaten and weigh them to determine which has the
greater proportion of bone to meat, the fowl or the frying chicken.
Whether you have raised the poultry yourself or have purchased it in the
market, use the market price in computing your costs. Weigh the birds
carefully before drawing them.
* * * * *
FISH AND SHELL FISH
* * * * *
FISH
FISH IN THE DIET
1.
Pages:
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247