QUESTIONS
Count and record the number of oysters in one pint.
From Figures 64 and 74, tabulate the percentage composition of oysters and milk.
Find the weight of one cupful of oysters and of one cupful of milk. How do they compare as to the amount of water, protein, and fat contained in one pint of each?
What is the difference in cost of one pint of each?
What is the purpose of straining the oyster liquor?
Why should not oysters stand in water after washing (see Experiment 38)?
Explain why oysters should be cooked only a short time. What is the effect of long cooking upon oysters?
In Scalloped Oysters, why is the liquid added before the last layer of crumbs?
How many persons do each of these oyster recipes serve?
What dietetic reason can be given for combining oysters and bread?
From U.S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of the following fish: Fresh and salt cod, fresh and smoked herring, fresh and salt mackerel, fresh and canned salmon, fresh perch, and fresh white fish. Which contains the most fat? How can fish be classified with regard to fat content (see Classes of Fish)? Which fish contains the most protein?
How do fish, shellfish, and beef compare in protein content? Which is the cheapest source of protein (see Figures 68 and 74)?