(1) (_a_) What is meat? (_b_) What substance in meat makes it a valuable
food?
(2) (_a_) What do protein foods do for the body? (_b_) How does meat
compare in cost with the other daily foods?
(3) What harm may occur from eating meat that is not thoroughly cooked?
(4) (_a_) Describe the structure of meat, (_b_) How do the length and
the direction of the fibers affect the tenderness of meat?
(5) (_a_) How may gelatine be obtained from meat? (_b_) What use is made
of this material?
(6) (_a_) Describe the two kinds of fat found in meat, (_b_) What does
this substance supply to the body?
(7) (_a_) What is the value of water in the tissues of meat? (_b_) How
does its presence affect the cookery method to choose for
preparing meat?
(8) (_a_) What are extractives? (_b_) Why are they of value in meat?
(9) (_a_) Name the ways by which the housewife may reduce her meat bill,
(_b_) How should meat be cared for in the home?
(10) Give three reasons for cooking meat.
(11) (_a_) Describe the effect of cooking on the materials contained in
meat, (_b_) How does cooking affect the digestibility of meat?
(12) What methods of cookery are used for: (_a_) the tender cuts of
meat? (_b_) the tough cuts? (_c_) Mention the cuts of meat that have the
most flavor.
(13) (_a_) How should the temperature of the oven vary with the size of
the roast to be cooked? (_b_) Give the reason for this.
(14) Describe beef of good quality.
(15) In what parts of the animal are found: (_a_) the cheaper cuts of
beef? (_b_) the more expensive cuts?
(16) (_a_) Name the steaks obtained from the loin, (_b_) Which of these
is best for a large family? (_c_) Which is best for a small family?
(17) Describe the way in which to broil steak.
(18) (_a_) What is the tenderloin of beef? (_b_) Explain the two ways of
cooking it.
(19) (_a_) Name the various kinds of roasts, (_b_) Describe the roasting
of beef in the oven.
(20) (_a_) What cuts of beef are most satisfactory for stews? (_b_)
Explain how beef stew is made.
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