This briefing provides a review of key information extracted from the provided ebook, “CerealsBreadHotBreads.pdf”. It focuses on fundamental concepts related to food value, cooking methods, kitchen equipment, measurement, and the preparation of various cereal-based products.
Key Themes and Important Ideas:
- Food Value and Measurement (Calories):
The ebook introduces the CALORIE as the standard unit for measuring the “food value, or fuel value” of different foods, analogous to units like inches or pounds for physical measurement.
Calories quantify the amount of heat produced when food is “oxidized,” a process similar to burning fuel.
A calorie is defined as “the quantity of heat required to raise the temperature of 1 pint of water 4 degrees Fahrenheit.”
- Cooking Methods (Boiling, Steaming, and Others):
The book describes various cooking methods, with specific details provided for boiling and steaming.
Boiling: “cooking foods in boiling water.” The boiling point of water at sea level is stated as “always 212 degrees Fahrenheit,” though it notes that this varies with atmospheric pressure and is lower at higher altitudes. The process involves the formation and breaking of bubbles, causing constant water agitation.
Steaming: Described as “the cooking of food by the application of steam.” This method utilizes a “steamer,” a utensil with a perforated bottom placed over boiling water. Steam rising through the perforations cooks the food. Steamers can be stacked to cook multiple foods simultaneously without additional fuel.
- Kitchen Equipment and Measurement:
The book lists a comprehensive set of “NECESSARY EQUIPMENT” for a kitchen, including items like baking dishes, bread boxes, various knives, pans, and mixing tools.
It highlights the importance of SCALES for accurate measurement and verification of purchased food weights.
- Bread Making (Ingredients, Process, and Evaluation):
Bread making is a significant focus, detailing the ingredients, processes, and evaluation of bread quality.
- Hot Breads (Batters and Doughs, Recipes):
The ebook explores “Hot Breads,” which include rolls, buns, biscuits, cakes, and waffles, noting they can be made from bread recipes with variations.
This bookt summarizes the key information and important concepts presented in the source document, “CerealsBreadHotBreads.pdf”. It highlights fundamental aspects of food science, cooking techniques, and practical kitchen skills from this historical text.
