Food and Its Preparation 375 



milk, glucose to sugar, chicory to coffee, gelatin to ice cream, and 

 cotton seed oil to olive oil. 



SUMMARY 



Animal food should be cooked to soften the tissues, to develop 

 desirable flavor, to destroy germs, and to make it more digestible. 



The principal methods of cooking are roasting, broiling, boil- 

 ing, stewing, and frying. 



Economy in the purchase of food aims to procure for the 

 smallest amount of money the largest possible quantity of nutri- 

 tious food. It is not economy to buy food of poor quality even at 

 a low price. 



Economy in the use of foods consists in eating only as much 

 as the health of the body demands. The amount of meat in the 

 daily diet may usually be diminished without injury to health. 

 In the second place, economy consists in not wasting parts of food 

 that contain nutriment. 



FACT AND THOUGHT QUESTIONS 



1. Name several foods you eat raw; several that are cooked; several 

 manufactured, and at least partially cooked. 



2. Why should food be cooked? Mention specific foods as examples. 



3. Describe several methods of cooking and discuss the merits of each 

 method. 



4. Why not cook all foods? 



5. How is the sun necessary to a food supply? How does it preserve 

 foods? 



6. What is the real explanation of the remark, "The sight of that food 

 makes my mouth water"? 



7. Does cooking ever make food worse for human consumption instead 

 of better? 



8. Name some foods that are especially useful in the production of energy. 



9. Name several foods useful for the building of tissue. 



10. Suggest ways of economy in the use of food. 



11. Mention foods that may be eaten with safety without cooking them. 



12. Is low-priced food always economical? Why? 



13. State ways in which science has affected our food supply. 



14. What is an adulterant? Name several and state for what food 

 materials each is sometimes substituted. 



15. What is the object of the Pure Food and Drugs act? 



