Chapter 63
SOUP
EXAMINATION QUESTIONS
(1) (_a_) Mention the two purposes that soups serve in a meal, (_b_) What are the qualities of a good soup?
(2) (_a_) Mention the two general cla.s.ses of soup. (_b_) Explain and ill.u.s.trate how to choose a soup.
(3) Why is soup an economical dish?
(4) (_a_) Explain in full the meaning of stock as applied to soup. (_b_) For what purposes other than soup making is stock used?
(5) (_a_) What is the value of the stock pot? (_b_) What care should be given to it?
(6) Mention some of the materials that may be put into the stock pot.
(7) (_a_) Why are the tough cuts of meat more suitable for soup than the tender ones? (_b_) Name the pieces that are best adapted to soup making.
(8) (_a_) What proportion of bone to meat should be used in making soup from fresh meat? (_b_) For what two purposes are vegetables used in soup?
(9) Explain briefly the making of stock from meat.
(10) (_a_) Why should the cooking of the meat for stock be started with cold water rather than with hot water? (_b_) What disposal should be made of meat from which stock is made?
(11) (_a_) Of what value are flavorings in the making of soups? (_b_) What precaution should be taken in the use of flavorings?
(12) Explain how grease may be removed from soup.
(13) How may soup be cleared?
(14) (_a_) For what purposes is thickening used in soups? (_b_) Mention the materials most used to thicken soups.
(15) What precaution should be taken to keep soup or stock from spoiling.
(16) What point about the serving of soup should be observed if an appetizing soup is desired?
(17) What kind of dish is used for serving: (_a_) thin soup? (_b_) thick soup?
(18) (_a_) What is a cream soup? (_b_) Give the general directions for making soup of this kind.
(19) (_a_) How may the soup course of a meal be made more attractive?
(_b_) In what ways should soup accompaniments be a contrast to the soup?
(20) (_a_) Explain the making of croutons. (_b_) What is the most satisfactory way in which to prepare celery that is to be served with soup?
ADDITIONAL WORK
Plan and prepare a dinner menu from the recipes given in the lessons that you have studied. Submit the menu for this dinner and give the order in which you prepared the dishes. In addition, tell the number of persons you served, as well as what remained after the meal and whether or not you made use of it for another meal. Send this information with your answers to the Examination Questions.
MEAT (PART 1)
MEAT IN THE DIET
VALUE OF MEAT AS FOOD
1. In its broadest sense, MEAT may be considered as "any clean, sound, dressed or properly prepared edible part of animals that are in good health at the time of slaughter." However, the flesh of carnivorous animals--that is, animals that eat the flesh of other animals--is so seldom eaten by man, that the term meat is usually restricted to the flesh of all animals except these. But even this meaning of meat is too broad; indeed, as the term is generally used it refers particularly to the flesh of the so-called domestic animals, and does not include poultry, game, fish, and the like. It is in this limited sense that meat is considered in these Sections, and the kinds to which attention is given are beef, veal, lamb, mutton, and pork. Meat, including these varieties, forms one of the princ.i.p.al sources of the family's food supply. As such, it is valuable chiefly as a food; but, in the form of broths and extracts made from it, meat stimulates the appet.i.te and actually a.s.sists the flow of gastric juice. Therefore, so that the outlay for meat will not be greater than it should be and this food will provide the greatest amount of nourishment, every housewife should be thoroughly familiar with the place it occupies in the dietary.
2. In the first place, it should be remembered that the food eaten by human beings comes from two sources--animal and vegetable. The foods of animal origin, which include milk, eggs, and meat, have a certain similarity that causes them to be cla.s.sed together and this is the fact that they are high-protein foods. Milk is the first protein
3. As the work of protein foods is to build and repair tissue, it is on them that the human race largely depends. Of course, protein also yields energy; but the amount is so small that if one variety of protein food, such as meat, were eaten simply to supply energy to the body, huge quant.i.ties of it would be needed to do the same work that a small amount of less expensive food would accomplish. Some persons have an idea that meat produces the necessary strength and energy of those who perform hard work. This is entirely erroneous, because fats and carbohydrates are the food substances that produce the energy required to do work.
Some kind of protein is, of course, absolutely necessary to the health of every normal person, but a fact that cannot be emphasized too strongly is that an oversupply of it does more harm than good.
Scientists have been trying for a long time to determine just how much of these tissue-building foods is necessary for individuals, but they have found this a difficult matter. Nevertheless, it is generally conceded that most persons are likely to use too much rather than too little of them. It is essential then, not only from the standpoint of economy, but from the far more important principle of health, that the modern housewife should know the nutritive value of meats.
4. In her efforts to familiarize herself with these matters, the housewife should ever remember that meat is the most expensive of the daily foods of a family. Hence, to get the greatest value for the money expended, meat must be bought judiciously, cared for properly, and prepared carefully. Too many housewives trust the not over-scrupulous butcher to give them the kind of meat they should have, and very often they do not have a clear idea as to whether it is the best piece that can be purchased for the desired purpose and for the price that is asked. Every housewife ought to be so familiar with the various cuts of meat that she need not depend on any one except herself in the purchase of this food. She will find that both the buying and the preparation of meats will be a simple matter for her if she learns these three important things: (1) From what part of the animal the particular piece she desires is cut and how to ask for that piece; (2) how to judge a good piece of meat by its appearance; and (3) what to do with it from the moment it is purchased until the last bit of it is used.
5. Of these three things, the cooking of meat is the one that demands the most attention, because it has a decided effect on the quality and digestibility of this food. Proper cooking is just as essential in the case of meat as for any other food, for a tender, digestible piece of meat may be made tough and indigestible by improper preparation, while a tough piece may be made tender and very appetizing by careful, intelligent preparation. The cheaper cuts of meat, which are often scorned as being too tough for use, may be converted into delicious dishes by the skilful cook who understands how to apply the various methods of cookery and knows what their effect will be on the meat tissues.
6. Unfortunately, thorough cooking affects the digestibility of meat unfavorably; but it is doubtless a wise procedure in some cases because, as is definitely known, some of the parasites that attack man find their way into the system through the meat that is eaten. These are carried to meat from external sources, such as dust, flies, and the soiled hands of persons handling it, and they multiply and thrive. It is known, too, that some of the germs that cause disease in the animal remain in its flesh and are thus transmitted to human beings that eat such meat. If there is any question as to its good condition, meat must be thoroughly cooked, because long cooking completely eliminates the danger from such sources.
STRUCTURE AND COMPOSITION OF MEAT
7. An understanding of the physical structure of meat is essential to its successful cooking. Meat consists of muscular tissue, or lean; varying quant.i.ties of visible fat that lie between and within the membranes and tendons; and also particles of fat that are too small to be distinguished except with the aid of a microscope. The general nature of the lean part of meat can be determined by examining a piece of it with merely the unaided eye. On close observation, it will be noted that, especially in the case of meat that has been cooked, innumerable thread-like fibers make up the structure. With a microscope, it can be observed that these visible fibers are made up of still smaller ones, the length of which varies in different parts of the animal. It is to the length of these fibers that the tenderness of meat is due. Short fibers are much easier to chew than long ones; consequently, the pieces containing them are the most tender. These muscle fibers, which are in the form of tiny tubes, are filled with a protein substance. They are held together with a tough, stringy material called _connective tissue_.
As the animal grows older and its muscles are used more, the walls of these tubes or fibers become dense and tough; likewise, the amount of connective tissue increases and becomes tougher. Among the muscle fibers are embedded layers and particles of fat, the quant.i.ty of which varies greatly in different animals and depends largely on the age of the animal. For instance, lamb and veal usually have very little fat in the tissues, mutton and beef always contain more, while pork contains a greater amount of fat than the meat of any other domestic animal.
8. The composition of meat depends to a large extent on the breed of the animal, the degree to which it has been fattened, and the particular cut of meat in question. However, the muscle fibers are made up of protein and contain more protein, mineral salts, or ash, and certain substances called _extractives_, all of which are held in solution by water. The younger the animal, the greater is the proportion of water and the lower the nutritive value of meat. It should be understood, however, that not all of meat is edible material; indeed, a large part of it is made up of gristle, bones, cartilage, nerves, blood vessels, and connective tissue.
The amount of these indigestible materials also varies in different animals and different cuts, but the average proportion in a piece of meat is usually considered to be 15 per cent. of the whole. Because of the variation of both the edible and inedible material of meat, a standard composition for this food cannot readily be given. However, an idea of the average composition of the various kinds can be obtained from Fig. 1.
[Ill.u.s.tration: Fig 1.]
BEEF Fuel value per pound Chuck, medium fat 735 Loin, medium fat 1040 Ribs, medium fat 1155 Round, very lean 475 Round, medium fat 895 Round, very fat 1275 Rump, medium fat 1110
VEAL Breast, medium fat 740 Leg, medium fat 620 Loin, medium fat 690
LAMB Leg, medium fat 870
MUTTON Leg, medium fat 900
PORK Ham, fresh, medium fat 1345 Ham, smoked 1675 Loin 1455 Bacon, medium fat 2795