EXERCISES
1. Explain the value of fruit in the diet.
2. Why is cooked fruit sometimes better than raw?
3. Inquire the price of fresh fruit in the market, and compute the cost of a 100-Calorie portion of two of the most common and cheapest.
4. The same with one or two of the dried fruits.
5. What are the important points in the preparation of fresh fruit for the table?
6. What changes are effected in baking an apple?
7. What are the principles of the preservation of food?
8. What is meant by a preservative?
9. What is meant by sterilization?
10. What is mold? Decay? Fermentation?
11. What are the important points in canning?
12. What is the difference between canned fruit and “preserves”?
13. How does jelly making differ from the other processes?
14. What is one of the most important points in cooking dried fruits?
15. Find the cost of a can of peaches at the grocery. Weigh the contents and count the peaches. Compare with the cost of an equal amount of home-canned peaches. What points in the problem must be taken into account?
16. The same problem with jelly bought at the grocery and made at home.
17. Work out the problem of estimating the comparative cost of canned peaches and dried peaches, when calculated to the same food value.