(1) What points must be kept in mind in the selection of cooking
utensils?
(2) Mention three materials used for cooking utensils and explain their
advantages.
(3) (_a_) What is a labor-saving device? (_b_) Describe one of the
labor-saving devices mentioned in the text and tell why it saves labor.
(4) What kind of utensil should be used for: (_a_) the rapid boiling of
spaghetti; (_b_) the slow cooking of cereals?
(5) Tell how the following are prepared for cooking: (_a_) vegetables;
(_b_) meats; (_c_) fish.
(6) Describe: (_a_) sifting; (_b_) stirring; (_c_) beating; (_d_)
creaming; (_e_) folding.
(7) Why is it necessary to measure foods accurately in cooking?
(8) Describe the measuring of: (_a_) cupful of flour; (_b_) one-half
teaspoonful of butter; (_c_) 1 teaspoonful of baking powder.
(9) (_a_) Why should a systematic plan be outlined before beginning to
carry out a recipe? (_b_) Give briefly the order of work that should
be followed.
(10) What factors influence the length of time required to cook foods?
(11) Tell why foods spoil.
(12) (_a_) Mention the usual methods by which food is kept from spoiling.
(_b_) What is meant by the term preservative?
(13) (_a_) What is the aim in canning foods? (_b_) On what principle does
success in drying foods depend?
(14) Explain the construction of a refrigerator and the principle on
which it is based.
(15) Describe the placing of the following articles in the refrigerator
and tell which should be covered and why: (_a_) milk; (_b_) butter; (_c_)
cooked fish; (_d_) cooked tomatoes; (_e_) melons; (f) cheese.
(16) Explain how a refrigerator should be cared for.
(17) Name the ways in which foods may be kept from spoiling without
ice.
(18) How should a cellar in which foods is to be stored be built and
cared for?
(19) (_a_) Why is it necessary to store non-perishable foods? (_b_) Tell
the best ways in which to preserve such foods.
(20) (_a_) What is a menu? (_b_) Explain the meaning of the term recipe. (_c_) In what order should the recipes of a menu be prepared?
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