Chapter V: FORM III: SENIOR GRADE (Continued)

Cookery
Meaning of Cooking 64
Reasons for Cooking Food 64
Kinds of Heat Used 64
Different Ways of Applying Dry Heat 64
Different Ways of Applying Moist Heat 64
Thermometer, Lesson on 65
Boiling Carrots, Plan of Lesson on 68
Aim, time limit, preparation for practical
work; practical work; development of the
ideas of boiling as a method of cooking;
serving, housekeeping, recipe in detail 70
Simmering Apples, Plan of Lesson on 70
Introduction, discussion of recipe, practical
work, development of ideas of simmering;
serving, housekeeping, recipe (individual) 72
Methods of Cooking: Details 73
Boiling 73
Simmering 74
Steaming 74
Steeping 75
Toasting 76
Broiling 76
Pan-broiling 77
Sautéing 78
Baking 78
Frying 79
Left-overs, Suggestions for the Use of 82
Bread, cake, meat, fish, eggs, cheese, vegetables,
canned fruit 84
Beverages 84
Meaning of Beverages 84
Kinds of Beverages 85
Tea, coffee, cocoa, chocolate 86
Table Setting 87
Table Manners 90

CHAPTER VI. FORM IV. JUNIOR GRADE
Kitchen Fire, The 92
Requirements 93
Heat, oxygen, fuels 96
Kitchen Stove, The 96
Fireless Cooker, The 99
Principles of Fireless Cooker 100
Reasons for Use of Fireless Cooker 100
Ways of Using Fireless Cooker 100
Home-made Fireless Cooker, A 101