Ontario Teachers' Manuals: Household Management Part 11

(4) If boiling liquid be poured over food and no further heat applied, the process is called _steeping_.

LESSONS II, III, IV, ETC.

Practice should then be given in each of the moist heat methods of cooking. The common foods, such as vegetables, fruit, eggs, and milk should be used for this purpose.

After the cla.s.s has carried out a method for the first time, they should be led to consider the order of work required for it. The necessary steps should be arranged to form a set of rules for reference. The effects of the method in each case should also be noted.

When the moist heat methods are well known, the dry heat methods should be taught and practised. The outlines on pages 73-81 will suggest the development under each method.

PLAN OF LESSON ON BOILING CARROTS

AIM

To apply the principles of boiling, as taught in a previous lesson, to the cooking of food.

TIME LIMIT

One and one-half hours to be used approximately as follows: twenty-five minutes for preparation for practical work and the first part of the practical work, twenty-five minutes for the development of ideas of boiling as a method of cooking, fifteen minutes for the serving of food, twenty-five minutes for housekeeping.

PREPARATION FOR PRACTICAL WORK

1. Review.--Question the pupils as follows: What kind of heat is used in cooking food by boiling? At what temperature is the food cooked by this method? Name the kinds of boiling. How much hotter is rapid boiling? How is water made to boil rapidly? When is rapid boiling useful?

2. Discussion of recipe.--Have the recipe written on the black-board and read by one of the pupils, while the others follow the reading carefully.

(1) Have the cla.s.s decide: (_a_) When the fires should be lighted (_b_) The dishes required for the work (_c_) The kind of boiling to use.

(2) Demonstrate the scrubbing, sc.r.a.ping, and dicing of a carrot, also the draining of a food cooked in liquid.

(3) State the quant.i.ty of ingredients each will use.

(4) Caution the pupils as to accuracy, neatness, and quietness while working.

PRACTICAL WORK

Have each pupil prepare the food according to the recipe and put it on to cook within a certain time. While the cla.s.s works, carefully observe each pupil and give individual help to those who require it.

DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING

This will be done while the carrots are cooking. The ideas brought out from review and the cla.s.s work, by questioning, will be those which are given on boiling under the methods of cooking.

1. Definition of boiling

2. Kinds of boiling

3. Uses of rapid boiling

4. Rules for boiling

5. Effects of boiling.

As these ideas are obtained from the cla.s.s, they should be written by the teacher on the black-board and by the pupils in their note-books.

SERVING

The pupils will drain, season, and serve the food. Each girl will set one place on the wooden part of the table and serve herself. While the food is being eaten, the table manners of each girl should be observed, and, if necessary, corrected in a tactful manner.

HOUSEKEEPING

The work of putting the kitchen in order may be done in groups of twos or fours.

RECIPE: BOILED CARROTS

Carrots Boiling water Salt and pepper b.u.t.ter.

1. Scrub, sc.r.a.pe, and rinse the carrots.

2. Cut them into pieces by dicing them.

3. Put the pieces in a saucepan, set over the fire, and pour in boiling water until the food is covered.

4. Cook the carrots until the pieces are soft at the centre when pierced with a fork.

5. Drain off the liquid, then season the food with salt, pepper, and b.u.t.ter.

6. Serve in a hot vegetable dish.

PLAN OF LESSON ON SIMMERING: APPLES

INTRODUCTION

1. Review:

(1) Appearance and temperature of a boiling liquid.

(2) Appearance and temperature of a simmering liquid.