QUESTIONS
Explain why thick soup may serve as a valuable part of a meal.
Why is it served as the first course of a meal?
Is the mashed potato of Potato Soup strained before or after adding it to the other ingredients? When is the Corn Soup strained? How is the flavor extracted from the onion in preparing Potato Soup? How is the flavor extracted for Corn Soup? From this explain the difference in straining the soups.
If fresh corn were used for this soup, how would its cooking differ from that of canned corn?
How should fresh corn be cut from the cob for soup (see Green
Corn)?
What is the price per can of corn?
In preparing Soup Sticks, why are the crusts removed from the bread before buttering it? Why is the bread spread with butter before cutting it into strips? Aside from flavor, what is the purpose of spreading the bread for Soup Sticks with butter?
How should dried bread crumbs be covered for storing? Why?
What is the difference between soft bread crumbs (see note under recipe for Stuffed Tomatoes) and dried bread crumbs? Which should be used for scalloped dishes? Which for covering fried foods? Think of the dishes which contain bread crumbs and then state for which foods either kind of crumbs could be used. Explain.