BREAKFAST MENU
76. So that a definite idea may be formed of the student's progress in cookery, there is here presented a breakfast menu that is to be prepared and reported on at the same time that the answers to the Examination Questions are sent. This menu is practical and it may be easily prepared, as all the dishes it contains have already been considered.
MENU
Sliced Bananas
Cream of Wheat
Graham Muffins
Butter
Puff Omelet
Coffee
In most homes, breakfast is a meal that is gathered together with as little thought and preparation as possible. The reason for this is that the housewife feels that she does not wish to rise early enough in the morning to prepare an elaborate menu. Breakfast, however, should be the most attractive meal in the day, because it is one that gives to each member of the family the right start for the day and sustains him until luncheon time. In most cases, a cup of coffee and a slice or two of toast do not start one with a cheerful attitude, nor do they contain sufficient food value to nourish the individual properly. With a little forethought and planning, certain foods may be partly prepared for breakfast the day before. If this is done, the time required for the actual preparation of the breakfast need not be greatly increased. For example, in the accompanying menu, the cream of wheat may be cooked the evening before, the materials for the graham muffins measured, and even the pan in which they are to be baked greased, and the materials for the omelet collected and measured. If all this is done, the preparation necessary in the morning will consist merely of slicing the bananas, reheating the cream of wheat, preparing the coffee, baking the muffins, and making the omelet. While the coffee and cream of wheat are heating or cooking, the oven will be heating, so that when the muffins are mixed it will be ready to bake them; and while these are baking the omelet may be prepared. When this is done, all will be ready to serve.
EGGS
EXAMINATION QUESTIONS
(1) Give a brief description of the physical structure of an egg.
(2) (a) Why are eggs an important article of diet? (b) For what foods may they be substituted?
(3) (a) Mention the food substances that are found in an egg, and give the percentage of each one. (b) What food substance is lacking in eggs, and how may it be supplied?
(4) What is the chief food substance in: (a) an egg white? (b) an egg yolk?
(5) Discuss briefly the digestibility of eggs.
(6) (a) Of what value is the grading of eggs? (b) What points are considered when eggs are graded?
(7) (a) What conditions affect the quality of eggs? (6) Mention the agencies that render the quality of eggs inferior and explain how they work.
(8) How can the quality of eggs be determined: (a) in the market? (b) in the home?
(9) (a) What is the common commercial means of preserving eggs? (b) How is it beneficial to the housewife?
(10) (a) Mention the various ways by which eggs may be preserved in the home. (b) Explain the preservation of eggs with water glass.
(11) When may the shells of eggs be washed?
(12) (a) What is the preferable method of breaking an egg? (b) Explain how the yolk and the white of an egg may be separated.
(13) (a) For what purposes are eggs beaten? (b) With what kind of egg beater should egg yolks or whole eggs be beaten?
(14) (a) With what kind of utensil should egg whites be beaten? (b) Why should egg whites not be allowed to stand after beating?
(15) (a) What is the effect of heat upon an egg? (b) Why are eggs cooked in the shell better if they are cooked at a temperature lower than boiling point? (c) Cook an egg by boiling it rapidly for 20 minutes. Cook another egg according to the directions given in Art. 52. Remove the shells while the eggs are warm, compare the texture, and report the differences.
(16) (a) When eggs are used in a mixture that is to be cooked for a long time, when should they be added? (b) What can be substituted for some of the eggs in a mixture that requires eggs for thickening?
(17) (a) What point should never be overlooked in the serving of eggs that are intended to be served hot? (b) Why should spongy egg dishes be served immediately after cooking?
(18) (a) How should dishes that have contained eggs be washed? (b) Why is such care necessary?
(19) (a) What precautions should be taken in the making of a puff omelet? (b) Mention some of the things that may be used to give variety to omelets.
(20) (a) What are the advantages of individual baking dishes? (b) State how these should be put in the oven and explain the object of this plan.
REPORT ON MENU
After trying out the menu given in the text, send with your answers to the Examination Questions a written report of your success in making it. On your report simply write the name of the food and describe its condition by means of the terms specified in the following list:
Cream of Wheat: thin? thick? properly seasoned? smooth? lumpy?
Graham Muffins: light? heavy? texture coarse? texture fine? even brown color on crust? well flavored?
Puff Omelet: light? heavy? underdone? overdone? even brown on bottom? tough? tender? properly seasoned?