54 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 
REVIEW QUESTIONS, LESSON X. 
1. How does the cost of favoring materials compare with their actual nutri- 
tive value? 
2. What can you say of the food value of the three principal beverages com- 
monly served hot? 
3. What is the best method of making tea, and in its preparation what special 
points must be safeguarded? 
4. What simple tests will indicate presence of adulterations in coffee? 
d. Distinguish between chocolate and cocoa. Tell how to prepare each. 
LESSON XI. SUMMARY OF COOKERY. 
Having briefly studied some of the most important groups of vege- 
table foods, the students are better prepared to classify methods of 
cooking and see how they may be adapted to developing the best 
qualities of plant foods. 
The chief objects of cooking vegetables are these: To sterilize any 
from doubtful sources; to soften or separate the woody fibers; to 
make the carbohydrates more accessible to the digestive juices; to 
modify and develop flavors; and to put into attractive form for the 
table. 
The principal processes of cookery for vegetables are the same as 
tor meats—baking, boiling, and frying, with their modifications; but 
these must be adapted to the nature of the specific vegetable. 
There are classifications of vegetables according to their botanical 
families and the parts of plants represented or according to their 
composition as green or watery, starchy, nitrogenous, fatty, etc. In 
discussing the use of different varieties in the kitchen these groups 
are not always considered as they should be. Instead of studying the 
structure and the food value of a vegetable, which would aid in show- 
ing the best way to prepare it, too often every type is treated in the 
same fashion. 
For convenience of the cook, all vegetables may be classed as either 
the fresh, which are ready for cooking, or the dry, which must be 
thoroughly soaked before using, and the canned, which may be used 
by simply heating and seasoning, or in many other ways. Further- 
more, with both fresh and dried vegetables, it should be considered 
whether they are strong in flavor, in which case they should be cooked 
in water first to remove some of their juices, or sweet or well-flavored, 
and to be prepared in such a way as to retain as much of their natural 
flavor as possible. Yet here the age and condition of each specimen 
must be considered and the dividing lines between sweet and strong 
can not be made hard and fast; the young and perfect forms of the 
stronger types may be much sweeter and better flavored than old and 
imperfect samples of the sweet-flavored kinds. 
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