QUESTIONS
Tell how lamb can be distinguished from mutton. Give two reasons for adding dried herbs to the stuffing for lamb.
Give two reasons for serving Mint Sauce with lamb. What is the purpose of first browning the lamb that is to be roasted?
[Illustration: FIGURE 68.—THE COMPOSITION OF FRESH AND CURED MEATS.
(Revised edition)]
What is the easiest method of adding extra flour to the sauce around lamb or mutton in the casserole (see Thickening the Sauce of Meat Cooked in Water)?
How many persons will this recipe serve?
Name the advantages of cooking meat in a casserole.
Give a dietetic reason for combining carrots, peas, or rice, with lamb or mutton.
Distinguish between rib and loin chops of lamb or mutton. What is a French chop?
Obtain the prices per pound of each cut of mutton or lamb. Arrange in tabulated form and record the date.
From U.S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of the hind quarter of mutton. Compare it with the composition of beef steak.
Tabulate the percentage composition of beets, carrots, parsnips, and turnips. Which contains the most carbohydrates? Which the most ash?