2. Question regarding:
(1) Kind of heat used
(2) Whether to prepare apples or syrup first, and why
(3) Management in measuring so as to use only one cup
(4) Why one quantity of syrup is sufficient for so many apples.
3. Decide on the dishes required for the work.
PRACTICAL WORK
Assign work in groups of twos—numbers one and three prepare syrup; numbers two and four prepare apples; all attend to the cooking.
DEVELOPMENT OF IDEAS OF SIMMERING
(To be dealt with while food is cooking)
1. Definition.—Obtain this by comparing simmering with boiling.
2. Effects:
(1) Compare a raw and simmered apple to get the idea of "soft and tender".
(2) Tell the pupils simmering temperature will not harden and toughen meat and eggs as much as boiling does.
(3) Lying longer in the liquid to cook dissolves out more of the food substance.
(4) Less water going off as vapour does not carry away as much flavour.
(5) Less motion in the liquid does not break up the food.