224 



GENERAL SCIENCE 



Sometimes meat is put into boiling water to coagulate the outside, 

 and the temperature allowed to drop to about 185 F. This process 

 of cooking, which is called simmering, makes the meat very tender if 

 cooked for a long time. 



Cooking of Eggs. Eggs should be placed in cold water and 

 brought to a boil. Since the protein (albumen) coagulates at a tem- 

 perature of 158 F., if the egg is put into hot water the outer layer 

 coagulates, leaving the inner part uncooked. If an egg is put into 

 hot water it should not be allowed to boil. 



PERIODS OF DIGESTION 

 LENGTH OP TIME REQUIRED FOR DIGESTION OF VARIOUS FOODS 



QUESTIONS 



1. What is the necessity for cooking foods? 



2. What is the effect of over-cooking food? 



3. Why are fireless cookers efficient for cooking foods? 



4. Why should not cold water be taken during the chewing of 

 foods? 



