Read Carefully. The following- U. S. Government Bulletins should be read in connection with this lesson: No. 34, Meat Composition and Cooking-; No. 85, Fish as Food; No. 128, Eggs and their Use as Food; No. 74, Milk as Food; No. 112, Bread and the Principles of Bread Making; No. 93, Sugar as Food. These may be obtained free by addressing the Department of Agriculture, Washington, D. C. Place your name and address on the first sheet of the test. Leave space between answers. Make your answers full and complete.

1. What is the relative value of animal and vegetable foods?

2. What are the chief nutrient ingredients of meat?

How may the presence of some of these be shown? What reasons are there for cooking meat?

3. Compare clear soup, beef broth, and beef juice as to their nutritive value.

4. What meat substitutes may be used in the daily diet, and how does their value -compare with that of meat?

5. In what ways does milk satisfy the requirements of a perfect food? How does it fail?

6. What is the approximate composition of milk?

Under what conditions is its free use economical?

7. Give the composition of butter. How does cooking affect its digestibility?

8. What is renovated butter? How may oleomargarine be used and how does it compare with butter in wholesomeness?

9. Describe the process of cheese making.

10. What is ,the food value of cheese? With what foods should it be combined?

11. What can you say of the value of the cereals as food?

12. If scales are available weigh out a portion of rice (about 1/4 cup), boil, and weigh again. If the scales are not at hand, measure the rice carefully, before and after cooking. How does the composition of the cooked rice differ from that of the uncooked? Repeat the experiment with a potato and compare results.

13. Why is wheat so extensively used? What is its especial value in bread making?

14. What are the chief steps in the manufacture of flour?

15. What are'the tests for a good flour? Why is a flour high in gluten desirable for bread?

16. What are the characteristics of good bread?

17. Compare the nutritive value of whole wheat and white bread. When is graham bread valuable?

18. What kinds of yeast are in common use? What are the advantages and disadvantages of each?

19. State the chief changes that take place in the process of bread making and baking.

20. What is the value of sugar as food? How does beet sugar differ from that obtained from the cane? What can you say of the adulteration of sugar?

21. Ask one or more questions on this lesson.

Note. - After completing the test, sign your full name.



From Bulletin No. 25, Division of Botany, U. S. Department of Agriculture.