(9) (a) Why should a systematic plan be outlined before beginning to carry out a recipe? (b) Give briefly the order of work that should be followed.
(10) What factors influence the length of time required to cook foods?
(11) Tell why foods spoil.
(12) (a) Mention the usual methods by which food is kept from spoiling. (b) What is meant by the term preservative?
(13) (a) What is the aim in canning foods? (b) On what principle does success in drying foods depend?
(14) Explain the construction of a refrigerator and the principle on which it is based.
(15) Describe the placing of the following articles in the refrigerator and tell which should be covered and why: (a) milk; (b) butter; (c) cooked fish; (d) cooked tomatoes; (e) melons; (f) cheese.
(16) Explain how a refrigerator should be cared for.
(17) Name the ways in which foods may be kept from spoiling without ice.
(18) How should a cellar in which foods is to be stored be built and cared for?