4. What precautions may be taken to prevent the spoiling of fish?
5. How may the oyster beds be safeguarded?
6. In what way does the cookery of fish and shellfish resemble that of meat?
7. In what important way does the cookery of fish differ from that of meat?
8. Why is fish cheapest in season?
9. Estimate the cost of 100-Calorie portion of one or two given varieties.
10. What precaution is necessary in opening a lobster?
11. What must a food contain to make a meat substitute?
12. What are the important meat substitutes?
13. In what way should nuts be used in the diet?