Woman's Institute Library of Cookery Volume III Part 32
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(10) (_a_) What are fillets? (_b_) Tell briefly how fillets are obtained.
(11) Why are sauces frequently served with fish?
(12) (_a_) What is larding? (_b_) How may fish be larded? (_c_) For what purpose is larding done?
(13) How may salt fish be freshened?
(14) (_a_) Mention the sh.e.l.l fish. (_b_) Discuss their usefulness in the diet.
(15) What precautions should be taken in the purchase of sh.e.l.l fish?
(16) Discuss the composition and food value of sh.e.l.l fish.
(17) Compare the composition of milk with that of oysters.
(18) (_a_) What is the season for oysters? (_b_) How are oysters opened?
(19) (_a_) How are clams opened? (_b_) What is the effect of long cooking on clams?
(20) (_a_) How are lobsters prepared? (_b_) Mention the two kinds of crabs. (_c_) How do these differ?
ADDITIONAL WORK
Mention the varieties of fish most common in your local market.
Compare the cost of a sufficient amount of fish to serve your family with the cost of beef and either veal or lamb served to the same number of persons at other times. Submit your results.
Woman's Institute Library of Cookery Volume III Part 32
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Woman's Institute Library of Cookery Volume III Part 32 summary
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- Woman's Institute Library of Cookery Volume III Part 31
- Woman's Institute Library of Cookery Volume IV Part 1
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