(19) (a) What precautions should be taken in the making of a puff omelet? (b) Mention some of the things that may be used to give variety to omelets.
(20) (a) What are the advantages of individual baking dishes? (b) State how these should be put in the oven and explain the object of this plan.
REPORT ON MENU
After trying out the menu given in the text, send with your answers to the Examination Questions a written report of your success in making it. On 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? properly seasoned? smooth? lumpy?
Graham Muffins: light? heavy? texture coarse? texture fine? even brown color on crust? well flavored?
Puff Omelet: light? heavy? underdone? overdone? even brown on bottom? tough? tender? properly seasoned?