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Free Books / Cooking / A Textbook Of Domestic Science / |  |
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Chapter VI. Food Preservation |
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Free Books / Cooking / A Textbook Of Domestic Science / | |
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Chapter VI. Food Preservation |
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This section is from the book "A Textbook Of Domestic Science", by Matilda G. Campbell. Also available from Amazon: A textbook of domestic science for high schools.
1. Green plants contain chlorophyll grains in their leaves, which give them the power of converting the carbon dioxide of the air and water from the ground into carbohydrates. They feed upon inorganic sub-stances in the soil in which they grow.
2. Colorless plants or fungi do not contain chlorophyll grains. They feed upon organic substances in presence of warmth and moisture.
1. Canning - destruction of germs by heat and the subsequent exclusion of germs.
2. Preserving - destruction of germs by heat and the preventing of their growth by thick sugar syrup.
3. Pickling - prevention of growth of germs by acid and spices.
4. Smoking - prevention of growth of germs by smoke.
5. Salting - prevention of growth of germs by presence of salt.
6. Cold Storage - prevention of growth of germs by temperature of 37° F.
7. Drying - prevention of growth of germs by removing water.
Use of formaldehyde, salicylic acid, borax, boric acid, ben-zoate of soda, "canning compounds," and alcohol.
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domestic science, recipes, cooking, dishes, cook book, kitchen, cuisine, food, culinary, cookery
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