(18) (a) What is meant by deep-fat frying? (b) Why must a food that is to be fried in deep fat contain or be coated with a protein material?
(19) (a) What utensils are necessary for deep-fat frying? (b) Explain the procedure in frying croquettes in deep fat.
(20) (a) For what purpose are timbale cases used? (b) Explain how to make a batter for timbale cases.
ADDITIONAL WORK
Select a cut of beef that you consider most desirable from an economical standpoint. Buy a quantity that may be used to the greatest advantage for your family. Prepare it in any way you desire.
State the number of pounds purchased, the price of the meat, the number of meals in which it was served, and the number of persons (tell how many adults and how many children) served at each meal. Estimate the cost of each portion by dividing the cost of the whole by the number of persons served.
Make up an original dish in which left-over meat is used and submit the recipe to us.