COOKING OF FOOD 223 



Tartar, a dark-colored substance which is supposed to be caused 

 by bacteria, should be removed by a dentist, for it causes the gums 

 to shrink, and exposes the necks of the teeth below the enamel. 

 People should regularly visit the dentist in order to preserve the teeth, 

 for if cavities are small, they can be rilled at a comparatively small 

 cost. If a person does not have good teeth the stomach suffers, 

 since the food is not properly prepared to be received by that 

 organ. 



Use of Fat in Cooking. Fat encloses the food particles and pre- 

 vents the digestive fluid from reaching the food. Fried foods, for 

 this reason, are often indigestible. Butter, cream and olive oil are 

 emulsifiable fats which do not interfere to any extent with digestion. 



Frying with Fat. Fat for frying is far above the temperature of 

 boiling water. Fat for frying food should be very hot so as to form a 

 crust on the outside of the food and prevent the fat from soaking in. 

 Too much cold food placed in the fat at one time will cool the fat, 

 which will soak into the food and surround the starch grains, pre- 

 venting the digestive fluid from easily reaching the starch to change 

 it into sugar. 



If steak is placed in a cold frying pan with some fat, each indi- 

 vidual fiber of the meat is covered with a layer of fat which prevents 

 the food from digesting. Broiling, or cooking the steak in a hot 

 frying pan, is the better way to prepare steak for food. 

 ., Function of Warm Soup. A warm soup at the beginning of a 

 meal stimulates the appetite and the secretions of the stomach. 



Cooking of Vegetables. Heat swells the starch granules, which 

 burst, forcing apart the cellular structure in which the starch 

 grains are located. This allows the digestive fluids to act on the 

 starch. Vegetables are cooked to bring about this result. 



Vegetables must be placed in hot water to retain their flavor, 

 but if the flavor is to be extracted, as in the case of onions, the 

 vegetables should be placed in cold water and slowly brought to 

 boiling point. 



Cooking of Meats. Heat coagulates protein. If the juice of 

 meats is to be kept inside, the meat should be heated very quickly. 

 If the juice is to be extracted, heat the meat slowly, keeping the tem- 

 perature below 185 F., which will prevent coagulation. 



