QUESTIONS
Explain why pop corn can be cooked thoroughly in about 5 minutes while rolled oats or wheat requires 1 1/2 hours for sufficient cooking.
Analyze the difference in taste of a baked and a boiled potato. To what is the sweet taste of a baked potato due (see Experiment 26)? Explain fully why baked potatoes are more easily digested than boiled potatoes (see Experiment 26 and Solution and Digestion).
Which contains more nutriment,—baked potatoes or boiled potatoes? Explain (see Comparison of Vegetables Cooked with and without the Skins, and in Water or in Steam).
What is the purpose of breaking the skins of potatoes at once after baking? Why are baked potatoes served in an uncovered dish? What could be used to cover them?
RELATED WORK
LESSON XXX
DINING ROOM SERVICE [Footnote 35: NOTE.—See Suggestions for Teaching,
Appendix.]
BASIC PRINCIPLES.—Practically all rules for laying the table and all methods of serving have been formulated to bring about neatness, convenience, and order. The standard of living, [Footnote 36: NOTE.—See Suggestions for Teaching, Appendix.] the occasion, the size of the dining room, the number of guests, and the attendants, all have to be taken into consideration in dining room service. Therefore the method of serving must be governed by conditions. It is possible here to give only general suggestions.