Proteid Foods 21

Kinds of Meat.

Beef and veal. Mutton and lamb. Pork; :
Poultry. Game. Fish.

Reasons for Cooking.
1. To soften connective tissue.

2. Tomake more palatable.

3. To make more attractive.
4. To kill germs.

Characteristics of Meat.

Beef—Firm to touch, bright red color, well mottled with fat,
suet white and crumbly, fat yellowish.

Mutton or lamb—Lighter in color than beef, fat white.
Veal—Flesh is light pink.
Pork—Light purplish color, fat is white, skin white and clear.

Care.
Remove from paper immediately.
Keep in cool dry place.
Wipe with damp cloth.
Remove discolored parts.
Methods of Cooking.

1. Tender meats—Roasting, baking, broiling, pan-broiling,
frying, sauteing.

Ai Tough—Boiling, stewing, braizing.

Soup MAKING
Classification

1. With stock, made from meat—(Bouillon, consomme, brown
soup stock, white soup stock.)

2. With milk, usually vegetable or fish.
3. Without stock or milk.

Soup stock may be made from lean meat, gristle, bones, skin and
tendons, some fat or marrow. One or more kinds of meat may be used.

Ae Milk soups may be thick or thin, and the amount of thickening

to be added depends on the amount of starch in the vegetable—
potatoes, peas and beans contain starch, therefore require less thick-
ening material.