(16) (a) What advantages have ready-to-eat cereals over unprepared ones? (b) Tell why cereals that have been toasted are said to be predigested.
(17) (a) What is the advantage of serving milk or cream with cereals? (b) How may variety be secured in the serving of cereals?
(18) (a) How are Italian pastes made? (b) Mention and describe the three principal varieties of Italian paste, (c) What tests can be applied to judge the quality of these foods?
(19) (a) Explain the first steps in cooking macaroni, (b) How much does macaroni increase upon being boiled?
(20) (a) Why may macaroni be substituted for meat in the diet? (b) What foods used in the preparation of macaroni make it a better meat substitute?
REPORT ON MENU
After trying out the breakfast menu given in the text, send with your answers to the Examination Questions a report of your success. In making out your report, simply write the name of the food and describe its condition by means of the terms specified in the following list?
Cream of Wheat: thin? thick? lumpy? smooth? salty? well flavored?
Rolled Oats: thin? thick? lumpy? smooth? salty? well flavored?