(1) (_a_) For what food may fish be substituted in the diet? (_b_) How
does fish compare with meat as to its usefulness as food?
(2) (_a_) What food substances are present in fish? (_b_) How does the
food value of fish compare with that of meat?
(3) (_a_) Discuss the digestibility of fish. (_b_) How does the salting
of fish for preservation affect its digestibility?
(4) How does the housewife's purchase of fish affect the market price?
(5) What methods of cookery should be used in preparing: (_a_) large
fish? (_b_) small fish?
(6) Mention the tests for determining the freshness of fish.
(7) Discuss the care of fish in the home.
(8) Give the steps in the preparation of a fish for cooking.
(9) Give the steps in the boning of a fish.
(10) (_a_) What are fillets? (_b_) Tell briefly how fillets are
obtained.
(11) Why are sauces frequently served with fish?
(12) (_a_) What is larding? (_b_) How may fish be larded? (_c_) For what
purpose is larding done?
(13) How may salt fish be freshened?
(14) (_a_) Mention the shell fish. (_b_) Discuss their usefulness in the
diet.
(15) What precautions should be taken in the purchase of shell fish?
(16) Discuss the composition and food value of shell fish.
(17) Compare the composition of milk with that of oysters.
(18) (_a_) What is the season for oysters? (_b_) How are oysters opened?
(19) (_a_) How are clams opened? (_b_) What is the effect of long
cooking on clams?
(20) (_a_) How are lobsters prepared? (_b_) Mention the two kinds of
crabs. (_c_) How do these differ?