(1) (a) What is veal?
(b) From animals of what age is the best veal obtained?
(2) Compare veal and beef as to characteristics.
(3) What cuts of veal are most suitable for:
(c) soup and stews?
(4) (a) What organs of veal are used for foods?
(b) What are sweetbreads?
(5) (a) Why is veal more indigestible than beef?
(b) What important point must be remembered concerning the
cooking of veal?
(6) (a) What substance in veal is utilized in the preparation of jellied veal?
(b) Explain how this dish is prepared.
(7) (a) At what age is sheep sold as lamb?
(b) How do lamb and mutton differ as to food substances?
(8) Compare the flesh of lamb and mutton as to appearance.
(9) As they apply to lamb and mutton, explain the terms:
(10) Explain why some cuts of lamb and mutton are tough and others tender.
(11) What is:
(a) a crown roast of lamb?
(b) a French chop?
(12) (a) Describe pork of the best kind.
(b) Why is the food value of pork higher than that of other meats?
(13) (a) Name the cuts of pork.
(b) What is meant by leaf lard?
(14) What important points must be taken into consideration in the cooking of pork?
(15) (a) Name some of the accompaniments that are usually served with pork.
(b) What is the purpose of these accompaniments?
(16) (a) For what purpose is salt pork generally used?
(b) What is bacon?
(c) To what uses is bacon put?
(17) (a) Give the general directions for the carving and serving of meat.
(b) Explain how to carve and serve a steak.
(18) (a) What is meant by deep-fat frying?
(b) Why must a food that is to be fried in deep fat contain or be coated with a protein material?
(19) (a) What utensils are necessary for deep-fat frying?
(b) Explain the procedure in frying croquettes in deep fat.
(20) (a) For what purpose are timbale cases used?
(b) Explain how to make a batter for timbale cases.
Select a cut of beef that you consider most desirable from an economical standpoint. Buy a quantity that may be used to the greatest advantage for your family. Prepare it in any way you desire.
State the number of pounds purchased, the price of the meat, the number of meals in which it was served, and the number of persons (tell how many adults and how many children) served at each meal. Estimate the cost of each portion by dividing the cost of the whole by the number of persons served. Make up an original dish in which left-over meat is used and submit the recipe to us.