V2 SELECTION AND PREPARATION OF FOODS 



softened through heat and broken by the swelling starch 

 grains, so that mastication and digestion are made easy. 



EXPERIMENTS AND DEMONSTRATIONS 



Materials: Potatoes, raw, baked and boiled; wheat flour; 

 corn meal ; cheap cut of steak, V 2 broiled, Vk stewed. 



1) Examine scrapings of a raw potato under microscope. 

 Note starch cells, each of which is enclosed in a tough envelope 

 of cellulose. 



2) Examine similarly scrapings from baked and boiled 

 potatoes. 



3) Examine similarly wheat flour, corn meal, etc., both 

 cooked and raw. 



4) Compare textures of 2 pieces of the same tough cut of 

 meat, one of which has been broiled or fried quickly over a hot 

 fire, the other slowly cooked for several hours in a small amount 

 of water. 



