(12) (a) What is larding? (b) How may fish be larded? (c) For what purpose is larding done?
(13) How may salt fish be freshened?
(14) (a) Mention the shell fish. (b) Discuss their usefulness in the diet.
(15) What precautions should be taken in the purchase of shell fish?
(16) Discuss the composition and food value of shell fish.
(17) Compare the composition of milk with that of oysters.
(18) (a) What is the season for oysters? (b) How are oysters opened?
(19) (a) How are clams opened? (b) What is the effect of long cooking on clams?
(20) (a) How are lobsters prepared? (b) Mention the two kinds of crabs. (c) How do these differ?
ADDITIONAL WORK