37. So that the beginner in COOKING may form a definite idea of the length of time required to cook certain foods, there is presented here what is commonly known as a COOKING time table. It should be remembered that the time required to cook food is influenced by many factors. For instance, the age [...]
PRELIMINARY PREPARATION
19. Before foods that require cooking are cooked or before foods that
are to be eaten raw are served, they must be properly prepared, for
their palatability and their value as food depend considerably on the
way in which they are made ready for cooking or for eating. Of course,
the way in which food should be prepared [...]
Posted in Essentials Of Cooking PART 2 | Also tagged boiling water, bone fat, carrots, chunks, cleanliness, Fish, new potatoes, nuts, oysters, peeling, Poultry, sharp knife, skins, thin blade, tomatoes |
