Présentation de l'éditeur
Food is cooked (1) to make it more attractive; (2) to develop flavor; (3) to make it more palatable; (4) to make it more easily digested; (5) to kill germs. METHODS OF COOKING Boiling Cooking in boiling water. Baking Cooking in oven by heated air and radiation. Broiling Cooking before or over glowing coals or under gas. Pan Broiling Cooking on very hot griddle Mith only sufficient fat to prevent sticking. Stewing Cooking in water at temperature 160 to 180 F. Dry Steaming Cooking in a double boiler. Steaming Cooking in contact with steam. Frying Cooking by immersion in deep fat. Sauteing Cooking in small quantity of fat often called frying. Braising Combination of stewing and baking. Fricaseeing Combination of sauteing and stewing. APPLICATION OF HEAT IN COOKINGS uccess in cooking depends largely upon the regulation of the heat which is applied. No two stoves work exactly alike and it is necessary, therefore, to learn to regulate the one which is to be used. The parts of different stoves are practically the same and the principles of fire building the same. COAL AND WOOD RANGES The Parts of a Range 1. Fire box, in which the fire is built. 2. Grate, which is at the bottom of the fire box. This is often reversible so that either coal or wood may be used. The ashes pass through the grate into the ash pan. 3. A sh pan, which is below the fire box. 4. Dampers. These control the supply of air to the fire box, the passage of heated air up the chimney and the circulation of hot air around the oven. 5. Ovens for baking and for keeping food warm. 6. Top with removable covers. 7. Stovepipe to make a draft and to carry off the smoke. Building the Fire 1. Remove the covers over the fire box. 2. Remove the ashes from the fire box. 3. Place crumpled pieces of paper and shavings in the fire box and place on top of them several pieces of pine or corncobs and then a few small
(Typographical errors above are due to OCR software and don't occur in the book.)
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