ESSENTIALS OF COOKERY (PART 2)
EXAMINATION QUESTIONS
(1) What points must be kept in mind in the selection of cooking utensils?
(2) Mention three materials used for cooking utensils and explain their advantages.
(3) (a) What is a labor-saving device? (b) Describe one of the labor-saving devices mentioned in the text and tell why it saves labor.
(4) What kind of utensil should be used for: (a) the rapid boiling of spaghetti; (b) the slow cooking of cereals?
(5) Tell how the following are prepared for cooking: (a) vegetables; (b) meats; (c) fish.
(6) Describe: (a) sifting; (b) stirring; (c) beating; (d) creaming; (e) folding.
(7) Why is it necessary to measure foods accurately in cooking?
(8) Describe the measuring of: (a) cupful of flour; (b) one-half teaspoonful of butter; (c) 1 teaspoonful of baking powder.