Twenty Lessons in Domestic Science a Condensed Home Study Course, Marketing: Food Principals, Functions of Food, Methods of Cooking, Glossary of Usual ... and Cooking, Etc, Price (Classic Reprint)

Baking: Cooking by hot air confined in an oven. Slow Oven: Temperature is about 250 to 300 degrees Fahr. Moderate Open: Temperature is about 350 to 400 degrees Fahr. Hot Oven; Temperature is 400 to 450 degrees Fahr. Very Hot Oven: Temperature is 450 to 550 degrees Fafir. .B roiling: Is applying intense heat by means of open fire to sear the surfaces of fish or meat, then reducing heat until food is cooked. Temperature is 375 to 400 degrees Fahr. Boiling: Cooking food in water at 212 degrees Fahr. Liquids, heavier than plain water, reach a heat greater than 212 degrees Fahr., which is greatest heat of boiling water. Water heavily salted reaches more than 212 degrees. Milk boilg at 214 degrees Fahr. Milk scalds at 196 degrees Fahr, when in double boiler. Milk is pasteurized at 165 degrees Fahr., holding at that temperature twenty minutes.. Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour. Simmering: Cooking food in water below boiling point or about 185 degrees Fahr. Braising: Cooking food in slow oven with moisture surrounding food in the pan. Stewing: Cooking at 186 degrees Fahr. Poaching: Cooking at 160-180 degrees Fahr. Frying: Cooking in deep fats or oils: First. Fat should be hot enough to prevent article absorbing it. Second. Fat should entirely submerge the article. Third. Article should not be wet or very cold. Fourth. Some food requires special protection of egg and crumbs to prevent breaking apart or absorbing fat. Fifth. All foods, after frying, should be drained on unglazed paper to eliminate superfluous fat. Vegetable Oils are better for frying than lard or other animal fats, as they do not burn at as low a temperature and are not as readily absorbed by the food. Batters and Doughs are the usual forms in which flour is used. Thin Batter: One measure of liquid plus one and one-half measure of flour. Very Thin Batter:
(Typographical errors above are due to OCR software and don't occur in the book.)