HELPS IN LESSON PBEPAEAT10N 321 



CHAPTER X 



1. Tell the food materials in wheat, and state how it 

 compares with animal foods in respect to these. 2. What 

 is said about rye ? About corn ? About oatmeal ? 3. Com- 

 pare rice with wheat as to the amount of starch, proteid, 

 and fat contained. Mention countries in which rice is the 

 principal food. 4. Give the meaning of consider, curious, 

 closely related, attempting, evaporates, destroyed, and reduced, 

 page 56. 5. Explain about the use of yeast in bread- 

 making. 6. Give the meaning of mold spores, unpalatable, 

 page 57. 7. Tell why flour should be kept in a dry place. 

 8. Why should the bread jar be frequently washed out with 

 hot water? 9. Define fashion, preference, included, page 57. 

 10. Tell what Entire Wheat Flour is, and why it is often 

 recommended by physicians. 11. About what is the actual 

 cost of the materials of a loaf of bread? 12. Why is home- 

 made bread better than baker's bread? 13. Give an- 

 tonyms of plain, aid, ill, lighter, page 59. 14. Which 

 is more easily digested, newly baked bread or bread a day 

 or more old? Well-baked bread or that which is soggy? 

 What is said about toast? 15. Name some of the least 

 digestible of the flour preparations. Explain the reason. 



16. Tell why it is unwise to depend on such foods as pie 

 and cakes for the building substances our bodies need. 



17. Why is it a poor exchange for children to spend their 

 pennies for cakes and other sweets? 18. What is said 

 of the building substances in potatoes? Why are potatoes 

 such a widely used food ? 19. Give the meaning of prepa- 

 ration, moderately warm, and nutritive, page 62. 20. Ex- 

 plain how to prepare potatoes for the table and best 

 retain their nutritive substances 21. What is said of 

 baked potatoes? Of fried potatoes? Which are more 

 easily digested, those that are mealy, or those that are soggy, 



