QUESTIONS
How does meat left from beef stock differ from fresh meat in nutritive value? How does it differ in taste?
Name a starchy food that could be substituted for potatoes in Baked Hash.
Why are spices and herbs added to left over meat dishes?
Name at least three vegetable-and-meat combinations that would be desirable for hash.
How many cupfuls of chopped cooked meat can be obtained from one pound of fresh meat?
Why should cooked meat of tender cut be reheated rather than recooked?