Suggestions Regarding the Cooking of Food
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In our eReader you can find the full English version of the book. Read Suggestions Regarding the Cooking of Food Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Suggestions Regarding the Cooking of Food
What reading level is Suggestions Regarding the Cooking of Food book?
To quickly assess the difficulty of the text, read a short excerpt:
079 Total . 288 . 260 . 995 3, 447 At first sight it seems to the house provider a hopeless task to appor- tion rightly these elements, but the staple articles are few and the pro- portions easily learned. Skill in their combination and suitable prepa- ration for the table is, of course, required, and there are difficult ques- tions regarding the relative digestibility of foods and the elements which contribute to their palatability. A knowledge of their composi- tion will, however, be found qu...ite useful.
Given raw materials of the best quality and in sufficient quantity and with good flavor, another difficulty arises. What happens during the preparation for the table? How much of that which is bought reaches the consumer? What toll does the kitchen exact?
Per cent of waste in preparation for cooking.
Potato : Per cent.
Boiled in jackets 7 to 10 Pared before boiling ... 35 Chicken Beef, sirloin . . .
Bananas Shad Oysters in shell 40 25 50 50 82 WASTE OF REJECTED PORTIONS OF COOKED FOOD.
What to read after Suggestions Regarding the Cooking of Food?
You can find similar books in the "Read Also" column, or choose other free books by Edward Atkinson to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
079 Total . 288 . 260 . 995 3, 447 At first sight it seems to the house provider a hopeless task to appor- tion rightly these elements, but the staple articles are few and the pro- portions easily learned. Skill in their combination and suitable prepa- ration for the table is, of course, required, and there are difficult ques- tions regarding the relative digestibility of foods and the elements which contribute to their palatability. A knowledge of their composi- tion will, however, be found qu...ite useful.
Given raw materials of the best quality and in sufficient quantity and with good flavor, another difficulty arises. What happens during the preparation for the table? How much of that which is bought reaches the consumer? What toll does the kitchen exact?
Per cent of waste in preparation for cooking.
Potato : Per cent.
Boiled in jackets 7 to 10 Pared before boiling ... 35 Chicken Beef, sirloin . . .
Bananas Shad Oysters in shell 40 25 50 50 82 WASTE OF REJECTED PORTIONS OF COOKED FOOD.
What to read after Suggestions Regarding the Cooking of Food?
You can find similar books in the "Read Also" column, or choose other free books by Edward Atkinson to read onlineMoreLess
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