(9) Give five reasons for cooking food.

(10) Mention the twelve principal processes employed in the cooking of
food.

(11) Describe one method of cooking with: (_a_) dry heat; (_b_) moist heat;
(_c_) hot fat.

(12) (_a_) At what temperature does water boil? (_b_) How is hard water
affected by boiling? (_c_) Explain the uses of water in cooking.

(13) (_a_) What generally controls the kind of stove to be used for
cooking? (_b_) Explain how it is possible to keep down the cost of cooking
in using fuel.

(14) Mention the best way in which to become familiar with the operation
of a stove.

(15) (_a_) Of what value is gas as a fuel? (_b_) What kind of gas flame is
best for cooking?

(16) Suppose that a gas meter registers 72,500 cubic feet on March 1,
and that on April 1 the hand of the left dial is between 7 and 8, that
of the middle dial is between 5 and 6, and that of the right dial is at
5. At 90 cents a 1,000 cubic feet, what is the cost of the gas consumed?

(17) (_a_) How is heat produced in a stove? (_b_) What is the purpose of
the dampers of a stove?

(18) (_a_) How should the dampers of a coal range be adjusted so as to