352 FARM AND SCHOOL PROBLEMS. 



16. What is smoked meat? Does the kind of wood used in smoking 

 effect the taste of meat? 



17. What precautions should be taken to prevent danger from parasites, 

 poisons and bacteria in meat? 



18. Of what advantage is government inspection of meats? 



19. What makes the difference between tough and tender meat? 



20. Why is the neck of beef tough and the porterhouse steak tender? 



21. Should meat be cooked until well done? 



22. What should be the color of meats of the following kinds, from 

 animals in good condition: beef, veal, mutton, lamb, pork? 



23. What is ripened meat? 



24. Should meat be placed in the refrigerator while it still retains 

 animal heat? 



25. What are some of the dangers of using canned meats? 



26. Define: Boiling, steaming, stewing, broiling, braising, pudding, 

 sauteing, stuffing, frying, roasting, puree, stew, consomme, bouillon, 

 soup, hash, giblets, squab, bisque, gravy, chowder, fillet, roast, souse, 

 omelet, escalloped, sweet bread, croquettes, cutlet, sandwich, oleo- 

 margerine, pot-pie, quenelles, au gratin, rechauffes, gelatin pudding, 

 suet, mayonnaise. 



27. Explain each of the following menu terms often used where meals 

 are served "a la carte": Eggs au gratin, chicken fricassee, porter- 

 house steak, sirloin steak, beef omelet, pork chop, poached eggs, 

 fish croquettes, quail on toast, smothered grouse, lamb stew, veal 

 cutlets, tortue verte claire, bouillon en tasse, clam chowder, egg nog, 

 Julienne soup, chicken pot-pie, hamburg steak, venison steak, fillet 

 of beef, cheese fondue, braised beef, fillets of grouse, scrambled 

 eggs, boiled ham, schmier-kase or cottage cheese, cream puffs, Welsh 

 rarebit, orange jelly, farina soup, Scotch roll, broiled squab, scallop 

 broth, plain omelet, breakfast bacon, rib roast, stuffed turkey, baked 

 fish, fried oysters, lyonnaise. 



Household Science and Arts Library. 



Laboratory Handbook for Dietetics Mary S. Rose. 



Chemistry of Food and Nutrition 'Sherman. 



Food Products Sherman. 



Science of Nutrition Lusk. 



The World's Commercial Products Freeman and Chandler. 



Elementary Household Chemistry Snell. 



Nutritional Physiology Stiles. 



Household Bacteriology Buchanan. 



Bacteria, Yeasts, and molds in the Home Conn. 



Microbiology 'Marshall. 



Household Physics iLynde. 



Selection and Preparation of Food .Bevier and Van Meter. 



