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Read Ebook: Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads by Woman S Institute Of Domestic Arts And Sciences
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Ebook has 719 lines and 90450 words, and 15 pages
ESSENTIALS OF COOKERY
EXAMINATION QUESTIONS
Give in its full sense the meaning of the term cookery.
How may the housewife control the cost of her foods?
Explain the difference between waste and refuse. To what is leakage in the household due?
What three important matters enter into the problem of purchasing food?
Name the five substances that are found in food, Of what value is a knowledge of these food substances?
What is the function of protein in the body? Mention the principal sources of protein, Explain the effect of heat on foods that contain protein.
With what do carbohydrates supply the body? Mention the two forms of carbohydrates and also some of the foods in which each may be found.
What is a calorie?
Give five reasons for cooking food.
Mention the twelve principal processes employed in the cooking of food.
Describe one method of cooking with: dry heat; moist heat; hot fat.
At what temperature does water boil? How is hard water affected by boiling? Explain the uses of water in cooking.
What generally controls the kind of stove to be used for cooking? Explain how it is possible to keep down the cost of cooking in using fuel.
Mention the best way in which to become familiar with the operation of a stove.
Of what value is gas as a fuel? What kind of gas flame is best for cooking?
Suppose that a gas meter registers 72,500 cubic feet on March 1, and that on April 1 the hand of the left dial is between 7 and 8, that of the middle dial is between 5 and 6, and that of the right dial is at 5. At 90 cents a 1,000 cubic feet, what is the cost of the gas consumed?
How is heat produced in a stove? What is the purpose of the dampers of a stove?
How should the dampers of a coal range be adjusted so as to heat the oven for baking? How should they be adjusted for cooking on top of the stove?
What is the purpose of a mixer on a gas stove? How may a gas stove be kept in good condition?
How may the burners of a kerosene stove be kept clean?
ESSENTIALS OF COOKERY
PREPARATION OF FOOD--
UTENSILS FOR COOKING
IMPORTANCE OF UTENSILS
The size of utensils must be determined by the number of persons for whom food is to be cooked, for the amount of food to be prepared indicates whether a large or a small utensil should be selected. On the other hand, the length of time required for foods to cook depends to a large extent on the size and shape of the utensil. When food is to be cooked a long time, a deep vessel with a comparatively small surface exposed for evaporation should be chosen; but for quick cooking, use should be made of a shallow utensil that will allow a great deal of surface to be exposed, as the evaporation will be accomplished more rapidly.
In furnishing a kitchen, it is well to begin with a few essential utensils of the best quality that can be obtained, and then, as needed, to add other well-selected utensils to the equipment.
MATERIALS USED FOR UTENSILS
LABOR-SAVING DEVICES
UTENSILS FOR FURNISHING A KITCHEN
NECESSARY EQUIPMENT
Baking dish with cover Bread box Bread knife Bread pans Can opener Cake knife Chopping bowl and knife or food chopper Coffee mill Coffee pot Colander Cookie cutter Corer, Apple Cutting board Dishpan Double boiler Egg beater Flour sifter Forks Frying pan, large Frying pan, small Garbage can Grater Kettle covers Kettles, two or more Knife sharpener Knives Lemon squeezer Long-handled fork Measuring cup Meat board Meat knife Mixing bowls Mixing spoons Molding board Muffin pan Paring knife Pepper shaker Pie pans Potato masher Rinsing, or draining, pan Roasting pan Rolling pin Salt box Saucepans Spatula Tablespoons Teakettle Teapot Teaspoons Toaster Wire strainer Wooden spoon
CONVENIENT EQUIPMENT
Bread mixer Cake coolers Cake mixer Cake turner Casseroles Clock Coffee percolator Containers for spices and dry groceries Cookie sheets Cream whip Egg whip Fireless cooker Frying kettle and basket Funnel Glass jars for canning Griddle Ice-cream freezer Ice pick Jelly molds Nest of bowls Pan for baking fish Potato knife Potato ricer Ramekins Quart measure Scales Scissors Set of skewers Steamer Waffle iron Wheel cart
GETTING FOODS READY FOR COOKING
PRELIMINARY PREPARATION
BEATING is a rapid motion that picks up material from the bottom and mixes it with that nearer the surface. It is done with a spoon, a fork, an egg whip, or, if the mixture is thin, with a rotary egg beater. Sometimes beating is done for the purpose of incorporating air and thus making the mixture light.
STIRRING is usually done with a spoon, and is accomplished by moving the spoon in circles, around and around, through ingredients contained in a pan or a bowl. This is the method that is generally applied to the simple mixing of ingredients.
FOLDING is a careful process whereby beaten egg or whipped cream is added to a mixture without destroying its lightness. It is accomplished by placing the egg or cream on top of a mixture in a bowl or a pan, and then passing a spoon down through both and bringing up a spoonful of the mixture and placing it on top. This motion is repeated until the two are well blended, but this result should be accomplished with as few strokes as possible.
RUBBING is done by pressing materials against the side of a bowl with the back of a spoon. This is the process that is applied when butter and other fats are to be mixed with such dry ingredients as sugar and flour.
CREAMING consists in continuing the rubbing process until the texture becomes soft and smooth and is of a creamy consistency.
CUTTING-IN is a method used to combine butter with flour when it is desired to have the butter remain hard or in small pieces. It is done by chopping the butter into the flour with a knife.
SIFTING is shaking or stirring material through a sifter having a fine wire mesh. It is done to remove foreign or coarse material, to impart lightness, or to mix dry ingredients together.
RICING is a process whereby certain cooked foods, such as fruits, vegetables, meats, and fish, may be reduced to the form of a pur?e. This result is accomplished by forcing the cooked material through a ricer.
As progress is made with these cookery lessons, therefore, the application of the mixing processes should not be overlooked. Beginners in cookery, owing possibly to the fact that at first they cannot handle soft material skilfully, are liable to make the mistake of getting the ingredients too stiff. Yet no beginner need feel the least bit discouraged, for ability in this direction comes with experience; indeed, just as skill in sewing, embroidering, and other processes comes about by practice and persistent effort, so will come skill in cooking.
MEASURING
Beans, dried.................. 2 CUPFULS Butter........................ 2 Coffee, whole................. 4 Corn meal..................... 3 Flour......................... 4 Milk.......................... 2 Molasses...................... 1-1/2 Meat, chopped, finely packed.. 2 Nuts, shelled................. 3 Oats, rolled.................. 4 Olive oil..................... 2-1/2 Peas, split................... 2 Raisins....................... 3 Rice.......................... 2 Sugar, brown.................. 2-2/3 Sugar, granulated............. 2 Sugar, powdered............... 2-3/4
Butter........................ 1/2 OUNCE Corn starch................... 3/8 Flour......................... 1/4 Milk.......................... 1/2 Sugar......................... 1/2
Butter........................ 8 OUNCES Corn meal..................... 5 Corn starch................... 6 Flour......................... 4 Milk.......................... 8 Molasses..................... 10 Nuts, shelled................. 4 Raisins....................... 5 Sugar......................... 8
In measuring, you will find the following relative proportions of great assistance:
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