The food work of the previous Forms, from constant reference and use, should be so well known that it may be reviewed in one lesson, under the following heads:
1. Uses of food
2. Necessary substances in food
3. Composition of the common foods—milk, eggs, meat, vegetables, fruit, seeds
4. General sources of each food substance.
After the review, the class may be asked to prepare menus for one day's meals, keeping in mind the following:
1. Daily balance of food substances
2. Appetizing appearance and flavour of the food
3. Economy of time, labour, and money in providing the food.
The preparation of menus may be continued, even while other work is being studied, until the teacher feels satisfied with the ability of the class to prepare menus intelligently.