Ontario Teachers' Manuals: Household Management. Ontario. Department of Education

Скачать книгу

IV: JUNIOR GRADE (Continued)

       STUDY OF FOOD

       LESSON I

       USES OF FOOD

       LESSON II

       NECESSARY SUBSTANCES IN FOOD

       SOURCES OF FOOD

       STUDY OF THE COMMON FOODS

       STUDY OF MILK

       Lesson I

       COMPOSITION

       Lesson II

       FOOD VALUE

       CARE

       EFFECT OF HEAT

       STUDY OF EGGS

       Lesson I

       PARTS

       METHODS OF PRESERVING

       TESTS

       CARE

       Lesson II

       COMPOSITION

       EFFECT OF HEAT ON EGGS

       CONCLUSIONS

       Lessons III, IV, etc.

       USES OF EGGS

       STUDY OF VEGETABLE FOOD

       Lesson I

       SOURCE

       PARTS OF PLANTS USED AS FOOD

       Lesson II

       COMPOSITION OF ANY PART OF A PLANT

       COMPOSITION OF POTATO JUICE

       GENERAL COMPOSITION OF PLANT JUICE

       Lesson III

       COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS

       Lesson IV

       DRIED VEGETABLES AND FRUIT

       THE COOKING OF VEGETABLE FOOD

       GENERAL RULES FOR COOKING VEGETABLES

       PREPARATION

       COOKING

       VEGETABLE RECIPE

       GENERAL RULES FOR COOKING FRUIT

       FRESH FRUIT

       DRIED FRUIT

       Lessons V, VI, etc.

       POINTS IN COOKING POTATOES

       USE OF STARCH TO THICKEN LIQUIDS

       EXPERIMENTS IN USING STARCH FOR THICKENING

       CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS

       BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.

      

Скачать книгу