Locate veal cutlets or veal steak (see Figure 65). To what cut of beef does it correspond?
What cut of veal corresponds to the tenderloin cuts of beef?
How does the cutting and the using of the rib section of veal differ from that of beef?
What are the prices per pound of each cut of veal? Arrange in tabulated form and record the date.
From U.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of veal cutlets or veal steak. Compare with the percentage composition of beef steak (see Figure 68).
Potato Puff may be prepared from either hot or cold mashed potatoes. Should the temperature of the oven be the same for each? Explain your answer.
What is the purpose of the egg in the potato mixture?
Which would give the better result when added to the potato mixture, beaten egg or unbeaten egg? Give the reason for your answer.
How many persons will the Potato Puff recipe serve?
From U.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of fresh potatoes (see Figure 62) and boiled potatoes. How much nutriment is lost by boiling one pound of potatoes? By what method can potatoes be cooked in order to retain the most nutriment?