Suggestive Outline of Work On Food Conservation for Home Economics Teachers
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Organization and Plan of the Food Administration.
Federal, — State, — Local.
2. General outline to be followed so far as possible in the study of each food material used: Production; Preparation for market and cost of transporta- tion; Selection (marketing); Structure; Composition (Simple food tests are of interest to pupils: — Starch, protein, etc.) ; Nutritive value; Digestibility; Place in the diet.
Cost — Comparative costs and nutritive values; Care of.
Preparation; Preparation for cooking;... Effect of heat up- on; Cooking or preparation for serving.
Serving— When?— How?— With What Other Foods?
Finished Product: Quality; Palatability; Number of serv- ings — Caloric value of serving.
Cost: Materials; Fuel; Labor; Time.
Compare homemade with commercial products as to: Cost; Palatability; Quality.
Food laws and regulations.
Cold Storage.
3. Bulletin: will suggest topics for discussion, reports and themes. "Problems on Food", by A. N. Farmer and Janet Rankin Huntington will suggest .arithmetical prob- lems of value and interest.
What to read after Suggestive Outline of Work On Food Conservation for Home Economics Teachers?
You can find similar books in the "Read Also" column, or choose other free books by Wisconsin. Dept. of Public Instruction. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Organization and Plan of the Food Administration.
Federal, — State, — Local.
2. General outline to be followed so far as possible in the study of each food material used: Production; Preparation for market and cost of transporta- tion; Selection (marketing); Structure; Composition (Simple food tests are of interest to pupils: — Starch, protein, etc.) ; Nutritive value; Digestibility; Place in the diet.
Cost — Comparative costs and nutritive values; Care of.
Preparation; Preparation for cooking;... Effect of heat up- on; Cooking or preparation for serving.
Serving— When?— How?— With What Other Foods?
Finished Product: Quality; Palatability; Number of serv- ings — Caloric value of serving.
Cost: Materials; Fuel; Labor; Time.
Compare homemade with commercial products as to: Cost; Palatability; Quality.
Food laws and regulations.
Cold Storage.
3. Bulletin: will suggest topics for discussion, reports and themes. "Problems on Food", by A. N. Farmer and Janet Rankin Huntington will suggest .arithmetical prob- lems of value and interest.
What to read after Suggestive Outline of Work On Food Conservation for Home Economics Teachers?
You can find similar books in the "Read Also" column, or choose other free books by Wisconsin. Dept. of Public Instruction. [from Old Catalog] to read onlineMoreLess
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