QUESTIONS
In which ingredients of the Curry of Kidney Beans and Spiced Baked Apples are the food adjuncts found?
Beans contain what ingredients that require long cooking?
What material can be added during cooking that will soften them (see Cooking Dried Legumes)?
What is the purpose of covering apples during baking? Why should they be baked in a slow oven (see Suggestions for Cooking Fruits)?
What kind of substance do all spices contain?
Why should spices be used in moderation?
Explain why flavoring extracts should be added, if possible, to cold foods.
Mention at least two forms in which the following spices may be purchased:
Cinnamon, cloves, nutmeg, ginger, mustard, and black pepper.
What materials in the recipe for Savory Toast are used merely for flavoring?
What materials are removed by straining? How is the flavor extracted from these materials before straining?