QUESTIONS
Why is it not necessary to soak codfish for Fish Balls in water before cooking?
Why is salt not added to the water in which codfish and potatoes are cooked?
If a food that is to be fried contains much water, what happens to the water when placed in the hot fat? Explain why it is better to leave the potatoes whole rather than cut them into pieces for cooking. Why is it especially necessary to dry the fish and potato mixture before frying?
What ingredient do Fish Balls contain that hardens immediately on being heated? Of what advantage is this ingredient in mixtures that are to be fried?
What is the price per package of codfish? What is the weight and measure of a package?