QUESTIONS
Why should fresh pork be used in winter rather than in summer?
Why is pork slow in digesting?
Explain why vegetables and Apple Sauce are desirable foods to serve with pork (see Figure 62, Figure 68, and Figure 70).
For what reason should pork be cooked thoroughly?
What is the purpose of parboiling ham before broiling it?
What ingredient, invariably used in Scalloped Potatoes, is omitted in
Scalloped Potatoes with Bacon? What is substituted for this material?
Why should salt be added sparingly to potatoes cooked with bacon?
How many persons does the given quantity of Scalloped Potatoes with Bacon and of Turnips with Fresh Pork serve?
To what cut of beef does ham correspond?
From U.S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of fresh and salted ham. Compare it with the composition of beef steak (see Figure 68).
Obtain the price per pound of each cut of pork. Arrange in tabulated form and record date.