(5) (a) How may gelatine be obtained from meat? (b) What use is made of this material?
(6) (a) Describe the two kinds of fat found in meat, (b) What does this substance supply to the body?
(7) (a) What is the value of water in the tissues of meat? (b) How does its presence affect the cookery method to choose for preparing meat?
(8) (a) What are extractives? (b) Why are they of value in meat?
(9) (a) Name the ways by which the housewife may reduce her meat bill, (b) How should meat be cared for in the home?
(10) Give three reasons for cooking meat.
(11) (a) Describe the effect of cooking on the materials contained in meat, (b) How does cooking affect the digestibility of meat?
(12) What methods of cookery are used for: (a) the tender cuts of meat? (b) the tough cuts? (c) Mention the cuts of meat that have the most flavor.
(13) (a) How should the temperature of the oven vary with the size of the roast to be cooked? (b) Give the reason for this.
(14) Describe beef of good quality.