LESSONS II, III, IV, ETC.
Practice should then be given in each of the moist heat methods of cooking. The common foods, such as vegetables, fruit, eggs, and milk should be used for this purpose.
After the class has carried out a method for the first time, they should be led to consider the order of work required for it. The necessary steps should be arranged to form a set of rules for reference. The effects of the method in each case should also be noted.
When the moist heat methods are well known, the dry heat methods should be taught and practised. The outlines on [pages 73-81] will suggest the development under each method.
Plan of Lesson on Boiling Carrots
AIM
To apply the principles of boiling, as taught in a previous lesson, to the cooking of food.
TIME LIMIT
One and one-half hours to be used approximately as follows: twenty-five minutes for preparation for practical work and the first part of the practical work, twenty-five minutes for the development of ideas of boiling as a method of cooking, fifteen minutes for the serving of food, twenty-five minutes for housekeeping.