EXERCISES
1. For what reasons are the cereal products so valuable?
2. Compare the composition of the different grains.
3. What changes are effected in the proper cookery of cereals?
4. What are the important points in practice?
5. What are the advantages of a good “ready to serve” breakfast cereal?
6. Ascertain the cost of a box of puffed cereal and an uncooked cereal of the same size. Weigh the contents of the two.
7. Estimate the cost of each one served to a family of six.
8. What is the cost of a 100-Calorie portion?
9. What is the advantage of serving dry toast with a cereal?