Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

EXAMINATION QUESTIONS

(1) From what part of milk is butter made?

(2) What food substances does butter contain?

(3) Tell how to select good butter.

(4) After butter is purchased, what care should be given to it?

(5) (a) How does cooking affect butter? (b) How can economy be exercised in the use of butter in cooking?

(6) How may rancid butter be made fit for use in cooking?

(7) Explain the advantages of butter substitutes.

(8) Give the test for distinguishing oleomargarine and renovated butter from butter.

(9) Explain briefly the way in which cheese is produced.