QUESTIONS
Mention several combinations of two or more foods that are varied in moisture, dryness, and composition, and that are of contrasting flavor. Give reasons for making the combinations.
Make out suitable menus in your home for a week. Compute the cost of the week's menus. If the cost does not come within the limit that can be spent for food in your home, change the menus so that the cost does not exceed the food allowance.
LESSON CVI
PLANNING, COOKING, AND SERVING A LUNCHEON OR SUPPER
Plan a luncheon or supper, [Footnote 72: If the laboratory period is limited to 90 minutes, all this time will be required to cook and serve the meal and wash the dishes. Hence, it will be necessary to do the meal planning in a previous lesson.] making it a one-dish meal or using a meat substitute instead of meat. Also use seasonable food-materials and follow the suggestions given in Lesson CV . Compute the cost of the menu. If it exceeds 20 cents per person, change the menu so that its cost comes within this amount. Analyze the menu. Is food from each of the groups contained in it?
Cook and serve the luncheon or supper. Follow the English or family style of serving. Serve the meal without a maid.