(4) What three important matters enter into the problem of purchasing food?
(5) (a) Name the five substances that are found in food, (b) Of what value is a knowledge of these food substances?
(6) (a) What is the function of protein in the body? (b) Mention the principal sources of protein, (c) Explain the effect of heat on foods that contain protein.
(7) (a) With what do carbohydrates supply the body? (b) Mention the two forms of carbohydrates and also some of the foods in which each may be found.
(8) What is a calorie?
(9) Give five reasons for cooking food.
(10) Mention the twelve principal processes employed in the cooking of food.
(11) Describe one method of cooking with: (a) dry heat; (b) moist heat; (c) hot fat.
(12) (a) At what temperature does water boil? (b) How is hard water affected by boiling? (c) Explain the uses of water in cooking.
(13) (a) What generally controls the kind of stove to be used for cooking? (b) Explain how it is possible to keep down the cost of cooking in using fuel.