(14) Why should cheese be mixed with other foods instead of being served
alone?

(15) Explain the effect of cooking on cheese.


REPORT ON MENU

After trying out the luncheon menu given in the text, send with your
answers to the Examination Questions a report of your success. In making
out your report, simply write the name of the food and describe its
condition by means of the terms specified in the following list:

Cream-of-Corn Soup: too thick? too thin? lumpy? well seasoned? milk
curdled?

Cheese Souffle: light? heavy? baked sufficiently? shrunken? underdone?

Hash-Browned Potatoes: too brown? not brown enough? well seasoned? too
much fat? too little fat?

Stewed Tomatoes: sufficiently cooked? well seasoned? too sour?

Baked Apples: well done? not well done? too brown? too dry? too moist?
sufficient sugar?

Black Tea: too weak? too strong? hot? taste of tannin?

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