404 GENERAL SCIENCE 



to lose much of their toughness. The common methods 

 of cooking meats are roasting, boiling, broiling, or frying. 

 Of these methods frying is the poorest, since the particles 

 of grease and injurious fatty acids often penetrate tjie 

 food and render it indigestible in the stomach. Roasting 

 and broiling are both good methods of cooking meats, 

 since the albumen of the outside of the meat is coagu- 

 lated before the heat penetrates to the inside, thus re- 

 taining the nutritious and palatable juices. When meat 

 is boiled it should be plunged into very hot water at 

 first, so that the coagulation of the surface proteid will 

 prevent the escape of the juices. 



In addition to rendering it more palatable and more 

 digestible the cooking of meat is always advisable as 

 a precaution against dangerous bacteria and parasites 

 which are occasionally present. 



QUESTIONS 



1. Why do we require more food in winter than in summer? 



2. What parts of the body are always in action? 



3. Name some foods that do not come from the farm. 



4. What is meant by the term " to pickle " as related to foods ? 

 " To preserve"? 



5. Should formaldehyde be used to keep milk? Why? 



6. How is sugar used as a preservative? 



7. Name ten foods that are eaten but not produced in your 

 community. 



8. Name ten factory foods. 



9. What is the objection to glucose in sugar? 



10. What is the result when cane sugar is tested with Fehling's 

 solution ? 



11. What is the reason for the Eskimo's peculiar diet? 



12. Is alcohol a food? 



1.3. Why does alcohol preserve foods? 



14. What action did the governments of the warring countries 

 take with reference to alcohol? 



