Table of contents for:
The Complete Library of COOKING Volume 1 Essentials Of Cooking PART 1
- THE PROBLEM OF FOOD
- FOOD SUBSTANCES
- SELECTION OF FOOD
- FOOD VALUE
- DIGESTION AND ABSORPTION OF FOOD
- PREPARATION OF FOOD
- METHODS OF COOKING
- HEAT FOR COOKING
24. The third requirement in the selection of food, namely, its digestion and absorption, depends considerably on the persons who are to be fed. Food that is chosen for adults entirely would not be the same as that intended for both young persons and adults; neither would food that is to be fed to children or persons who are ill be the same as that which is to be served to robust adults who do a normal amount of work. No hard-and-fast rules can be laid down here for this phase of food selection, but as these lessons in COOKING are taken up in turn, the necessary knowledge regarding digestibility will be acquired.
