EXERCISES
1. From what animals are meats derived?
2. What are the chief values of meat?
3. Why should its use be limited?
4. What actual dangers may arise from its use?
5. What precautions must be exercised by the government, inspector and the housekeeper?
6. We are told that chicken pie should have the crust pricked or lifted when it comes from the oven. Is this reasonable?
7. How may you judge good meats in the market?
8. Why is the neck of beef tough? For what would you use it?
9. Why is porterhouse steak tender? Why is it not used in a stew? (It would make a delicious stew.)