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- School and Home Cooking - 5/103 -


7. Presence of gases in water. 8. Simmering and boiling of water.

9. Tannin in tea.

10. The solubility of granulated sugar in cold water.

11. The solubility of granulated sugar in hot water.

12. The solubility of powdered sugar.

13. The solubility of caramel.

14. The starch test.

15. The effect of cold water on starch.

16. The effect of heat on starch.

17. Stiffening of cooked starch.

18. The structure of starch.

19. Separation of cellulose and starch.

20. The difference in the nutritive value of boiled rice and rice cooked over boiling water.

21. Retention of heat.

22. Starch grains and boiling water.

23. Separation of starch grains with cold water.

24. Separation of starch grains with sugar.

25. Separation of starch grains with fat.

26. The change of starch into dextrin.

27. The solubility of dextrin.

28. Starch in cracker.

29. Action of saliva upon starch.

30. The effect of soaking starchy vegetables in water.

31. Temperature at which fats and oils decompose or "burn".

32. Bread fried in "cool" fat.

33. The temperature of fat for frying

34. Saponification of fat

35. Action of oil and water

36. Emulsion of fat

37. The coagulation of egg-white

38. The solubility of albumin

39. Temperature at which eggs coagulate

40. Comparison of cooked and boiled eggs

41. Effect of beating a whole egg

42. Comparison of eggs beaten with a Dover egg beater and with a wire spoon

43. Effect of beating egg yolk and white separately

44. Separation of milk into foodstuffs

45. Scalding milk

46. Comparison of the conducting power of metal and earthenware

47. Effect of rennet on milk

48. Separation of curd and whey

49. Effect of acid on milk

50. Division of muscle

51. Effect of dry heat on (_a_) connective tissue, (_b_) muscle fiber

52. Effect of moisture and heat on (_a_) connective tissue, (_b_) muscle fiber

53. Comparison of starch and dextrin for thickening

54. Effect of cold water on meat

55. Effect of boiling water on meat

56. Effect of salt on meat

57. Effect of cold water on gelatine

58. Effect of hot water on gelatine

59. Effect of soaking fish in water

60. Effect of boiling fish rapidly

61. Effect of acid on milk

62. Neutralization of acid by means of soda

63. Protein in oyster liquor

64. Leavening with steam and air

65. Comparison of thick and thin quick breads

66. Preparation of flour for quick breads

67. Action of baking soda on sour milk

68. Chemical change

69. Quantity of baking soda to use with sour milk

70. Action of baking soda on molasses.

71. Quantity of baking soda to use with molasses.

72. Effect of cold water on a mixture of cream of tartar and baking soda.

73. Effect of hot water on a mixture of cream of tartar and baking soda.

74. Effect of hot water on baking powder.

75. Starch in baking powder.

76. Comparison of the time of action of different types of baking powders.

77. Conditions for growth of the yeast plant.

78. Protein in flour.

79. Mixtures for freezing.

80. Effect of air, light, and drying upon the growth of molds.

81. Effect of moisture and light upon the growth of molds.

82. Effect of moisture and darkness upon the growth of molds.

83. Effect of moisture and low temperature upon the growth of molds.

84. Growth of molds on cut fruit.

85. Growth of molds upon whole fruits.

86. Growth of molds on other foods.

87. Growth of molds upon wood.

88. Growth of molds upon cloth.

89. Contamination of fresh food by means of moldy food.

90. Growth of bacteria.

91. Effect of boiling upon the growth of bacteria.

92. Effect of preservatives on the growth of bacteria.

93. Use of sugar as a preservative.

94. Pectin in fruit juice.

95. Pectin in the inner portion of orange and lemon peel.

[Illustration: BLEST BE THE FEAST WITH SIMPLE PLENTY CROWNED]

FOREWORD

One of the slogans of the World War,--"Food will win the War,"--showed that food was much more important than many persons had believed. It confirmed the fact that food was not merely something that tastes good, or relieves the sensation of hunger, but that it was a vital factor in achieving one of the noblest ideals of all time.

The subject of food is a broad one,--one that is growing in interest. Many present-day scientists are finding a lifework in food study. "Tell me what you eat and I will tell you what you are," was spoken many years ago. The most recent work in science confirms the fact that the kind of food an individual eats has much to do with his health and his ability to work. If you would be well, strong, happy, and full of vim choose your food carefully.


School and Home Cooking - 5/103

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