Chapter 5

Cookery Meaning of Cooking 64 Reasons for Cooking Food 64 Kinds of Heat Used 64 Different Ways of Applying Dry Heat 64 Different Ways of Applying Moist Heat 64 Thermometer, Lesson on 65 Boiling Carrots, Plan of Lesson on 68 Aim, time limit, preparation for practical work; practical work; development of the ideas of boiling as a method of cooking; serving, housekeeping, recipe in detail 70 Simmering Apples, Plan of Lesson on 70 Introduction, discussion of recipe, practical work, development of ideas of simmering; serving, housekeeping, recipe (individual) 72 Methods of Cooking: Details 73 Boiling 73 Simmering 74 Steaming 74 Steeping 75 Toasting 76 Broiling 76 Pan-broiling 77 Sautéing 78 Baking 78 Frying 79 Left-overs, Suggestions for the Use of 82 Bread, cake, meat, fish, eggs, cheese, vegetables, canned fruit 84 Beverages 84 Meaning of Beverages 84 Kinds of Beverages 85 Tea, coffee, cocoa, chocolate 86 Table Setting 87 Table Manners 90