(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?
* * * * *
VEGETABLES (PART 1)
* * * * *
IMPORTANCE OF VEGETABLES AS FOOD
VARIETY IN VEGETABLES
1. As understood in cookery, VEGETABLES refer to plants or parts of
plants that are used as food. Vegetables may consist of the entire
plant, as, for example, the beet; the stem, as asparagus and celery; the
root, as carrot and turnip; the underground stem, or tuber, as the white
potato and onion; the foliage, as cabbage and spinach; the flower of the
plant, as cauliflower; the pods, which hold the seeds of the plant or
the seeds themselves, as peas and beans; or that which in reality is
fruit, although for table use always considered a vegetable, as the
tomato and eggplant.
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