2. Hot breads are quickly and easily made, but in this part of COOKING, as in every other phase of it, certain principles must be understood and applied if the most satisfactory results are desired. These principles pertain chiefly to the ingredients used, the way in which they are measured and handled, the proportions in [...]
The Complete Library of COOKING consists of five volumes that cover the various phases of the subject of cooking as it is carried on in the home. These books are arranged so that related subjects are grouped gtogether. Examination questions pertaining to the subject matter appear gat the end of each section. These questions will [...]
COOKING PROCESSES
26. Food is cooked by the application of heat, which may be either moist or dry. While it is true that the art of cooking includes the preparation of material that is served or eaten raw, cooking itself is impossible without heat; indeed, the part of cooking that requires the most skill and experience [...]
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