In the late 19th century, what was the purpose of hanging meat before cooking?
- To make the meat more tender by allowing it to decompose slightly.
- To make the meat more flavorful by allowing it to age.
- To make the meat more visually appealing.
- To make the meat easier to store.
Correct Answer: To make the meat more tender by allowing it to decompose slightly.
Correct Answer Explanation: Corson believed that fresh meat was initially tender, but became tough as it cooled. Hanging the meat allowed for a process of decomposition that made it tender again.
What did Corson believe was the nutritional value of lentils?
- They were similar to a meat in their nutritional value.
- They were a good source of fiber and vitamins.
- They were a good source of protein and iron.
- All of the above
Correct Answer: All of the above
Correct Answer Explanation: Corson highlighted the nutritional value of lentils, emphasizing that they offered a high protein and iron content, along with vitamins and fiber.
Why did Corson recommend saving the scum that rises to the surface of boiling meat?
- It was a source of additional flavor.
- It was a source of nutrients.
- It was a sign that the meat was cooking properly.
- All of the above
Correct Answer: All of the above
Correct Answer Explanation: Corson explained that the scum was composed of blood and albumen, offering nutritional value and flavoring potential. It was also a sign that the meat was cooking properly.
Corson encouraged using what oil for cooking due to its health benefits?
- Olive oil
- Canola oil
- Salad oil
- Coconut oil
Correct Answer: Salad oil
Correct Answer Explanation: Corson advocated for using salad oil, highlighting its nutritional value over animal fats. This is likely a reference to vegetable oil in general, commonly used in the late 19th century.
How did Corson advise determining if a chicken was tender?
- By checking the tenderness of the breastbone.
- By feeling the firmness of the breast.
- By looking for a specific color on the skin.
- By checking the weight of the chicken.
Correct Answer: By checking the tenderness of the breastbone.
Correct Answer Explanation: Corson suggested that a tender chicken would have a soft, bendable cartilage at the end of its breastbone.
What was the benefit of using a quick oven for baking bread?
- It allowed for thorough cooking in a short time.
- It created a more flavorful crust.
- It produced a more even texture.
- All of the above
Correct Answer: It allowed for thorough cooking in a short time.
Correct Answer Explanation: Corson mentioned that a loaf of bread could be baked in a short time due to the efficiency of a hot oven, demonstrating the importance of heat management in baking.
What was the main reason Corson recommended raising bread?
- To improve its flavor.
- To improve its texture.
- To improve its digestibility.
- To improve its shelf life.
Correct Answer: To improve its digestibility.
Correct Answer Explanation: Corson explained that the gas produced by yeast fermentation created air cells within the dough, making the bread easier to digest.
How did Corson suggest using vinegar when cooking meat?
- To enhance its flavor.
- To improve its color.
- To tenderize its fibers.
- To prevent it from drying out.
Correct Answer: To tenderize its fibers.
Correct Answer Explanation: Corson explained that vinegar, due to its acidic properties, helped to soften the fibers of meat, resulting in a more tender and palatable dish.
What was Corson’s recommendation for softening peas?
- Add cold water gradually to boiling peas.
- Soak the peas in cold water for an hour before cooking.
- Boil the peas in a pressure cooker.
- Cook the peas in a slow cooker.
Correct Answer: Add cold water gradually to boiling peas.
Correct Answer Explanation: Corson emphasized that gradually heating the water would avoid a sudden temperature change that could harden the peas, ensuring their tender texture.
Why did Corson advise against washing poultry before cooking?
- It removed flavor.
- It removed nutrients.
- It increased the risk of food poisoning.
- All of the above.
Correct Answer: All of the above.
Correct Answer Explanation: Corson believed that washing poultry removed natural flavor and nutrients, and could potentially increase the risk of food poisoning due to the spread of bacteria.
What specific part of a chicken did Corson advise removing with care to avoid tainting the meat?
- The heart
- The gizzard
- The gall
- The liver
Correct Answer: The gall
Correct Answer Explanation: Corson emphasized the importance of cutting away the gall sac carefully without breaking it, as its bitter liquid could taint the surrounding meat.
Which part of the chicken gizzard did Corson recommend removing?
- The bluish skin on the outside.
- The internal contents.
- The tough outer layer.
- The internal membrane.
Correct Answer: The bluish skin on the outside.
Correct Answer Explanation: Corson advised removing the bluish skin on the outside of the gizzard, rather than opening it and removing its internal contents.
Which part of a mutton did Corson consider sweeter and more nutritious?
- The hindquarter
- The forequarter
- The loin
- The leg
Correct Answer: The forequarter
Correct Answer Explanation: Corson believed that the forequarter of mutton offered a more flavorful and nutritious experience compared to the hindquarter.
What type of fruit was often used in French cabinet puddings?
- Dried fruit
- Fresh fruit
- Candied fruit
- Citrus fruit
Correct Answer: Candied fruit
Correct Answer Explanation: Corson described French candied fruit as a common ingredient in European cabinet puddings, highlighting the luxurious and elaborate nature of these desserts.
What ingredient did French cooks often use in their recipes?
- Chicken
- Beef
- Lungs
- Pork
Correct Answer: Lungs
Correct Answer Explanation: Corson acknowledged that French cooks utilized lungs of poultry and larger animals as a source of nourishment in their recipes.
How did French cooks often use wine when cooking meat?
- To add flavor.
- To improve its color.
- To tenderize the fibers.
- To prevent it from drying out.
Correct Answer: To tenderize the fibers.
Correct Answer Explanation: Corson recognized the acidic properties of wine and its ability to tenderize meat fibers, highlighting the culinary practices of French cooks.
Why did Corson recommend boiling vegetables in salted boiling water?
- To prevent them from sticking to the pot.
- To enhance their flavor.
- To preserve their color.
- To reduce their cooking time.
Correct Answer: To preserve their color.
Correct Answer Explanation: Corson explained that boiling vegetables in salted water slightly hardened the surface, preventing color from escaping into the water and preserving their vibrant appearance.
What did Corson recommend adding to a baked hash to create a lighter texture?
- Flour
- Butter
- Baking powder
- Breadcrumbs
Correct Answer: Baking powder
Correct Answer Explanation: Corson suggested adding baking powder to a baked hash mixture to increase its lightness and improve its texture.
What step did Corson recommend taking before cooking oysters?
- Cleaning them with salt water.
- Removing the shells.
- Draining and straining the juice.
- Freezing them.
Correct Answer: Draining and straining the juice.
Correct Answer Explanation: Corson recommended draining and straining the oyster juice before cooking to remove any sediment and ensure a clean-tasting final dish.
Which part of a clam did Corson recommend boiling with its juice?
- The softer part
- The harder part
- The siphon
- The mantle
Correct Answer: The harder part
Correct Answer Explanation: Corson provided detailed instructions for preparing clams for soup, emphasizing the importance of boiling the harder part of the clam with its juice to extract maximum flavor.
How many pounds of bones did Corson estimate would be found in a 5-6 pound forequarter of mutton?
- 0.5 pounds
- 1.0 pounds
- 1.25 pounds
- 1.5 pounds
Correct Answer: 1.25 pounds
Correct Answer Explanation: This statistic highlights the relative proportion of bone to meat in the forequarter of mutton, providing a practical perspective for understanding the economics of using the whole animal.
What was Corson’s recommended cooking time for a shoulder of lamb weighing 2.5-3 pounds in a quick oven?
- 30 minutes
- 45 minutes
- 1 hour
- 1.5 hours
Correct Answer: 1 hour
Correct Answer Explanation: This statistic provides specific guidance for cooking times for different ovens and different weights of lamb, offering a practical approach to culinary preparation.
How many cupfuls of water did Corson recommend using to boil one cupful of hominy?
- 2 cupfuls
- 3 cupfuls
- 4 cupfuls
- 5 cupfuls
Correct Answer: 4 cupfuls
Correct Answer Explanation: This specific ratio offers a guideline for preparing hominy, highlighting the importance of proper water management in cooking.
What was the maximum recommended cooking time for a large cabbage in salted boiling water?
- 10 minutes
- 15 minutes
- 20 minutes
- 25 minutes
Correct Answer: 25 minutes
Correct Answer Explanation: This statistic demonstrates the efficiency of fast-boiling methods for cooking vegetables, showcasing the importance of proper heat management in the kitchen.
How many minutes per pound did Corson recommend boiling corned beef?
- 10 minutes
- 15 minutes
- 20 minutes
- 25 minutes
Correct Answer: 20 minutes
Correct Answer Explanation: This specific guide for cooking corned beef provides practical information for ensuring proper doneness and texture.
What was the recommended cooking time range for beef a la mode rolls, depending on the toughness of the meat?
- 15-45 minutes
- 30-90 minutes
- 45-120 minutes
- 60-150 minutes
Correct Answer: 30-90 minutes
Correct Answer Explanation: This emphasizes the importance of adjusting cooking times based on the quality and toughness of the meat, highlighting the need for experience and understanding in the kitchen.
What amount of butter and cracker dust did Corson recommend for cooking a quart of oysters?
- 1 tablespoonful of butter and 1 tablespoonful of cracker dust.
- 1 tablespoonful of butter and 2 tablespoonfuls of cracker dust.
- 2 tablespoonfuls of butter and 1 tablespoonful of cracker dust.
- 2 tablespoonfuls of butter and 2 tablespoonfuls of cracker dust.
Correct Answer: 1 tablespoonful of butter and 2 tablespoonfuls of cracker dust.
Correct Answer Explanation: This specific ratio offers detailed guidance for preparing oyster soup, emphasizing the importance of precise measurements for achieving a balanced and flavorful dish.
How much chopped beef and cold water did Corson recommend for a pint of beef tea?
- 1 pound of chopped beef and 1 pint of cold water.
- 1 pound of chopped beef and 1.5 pints of cold water.
- 1.5 pounds of chopped beef and 1 pint of cold water.
- 2 pounds of chopped beef and 1 pint of cold water.
Correct Answer: 1 pound of chopped beef and 1 pint of cold water.
Correct Answer Explanation: This specific ratio provides a guideline for making beef tea, emphasizing the importance of balanced ingredients for achieving a flavorful and nourishing liquid.
What is a fagot, or bouquet of herbs?
- A bundle of dried herbs used to flavor soups and sauces.
- A type of pastry dough used for tarts.
- A specific type of cooking pot.
- A type of food preservation technique.
Correct Answer: A bundle of dried herbs used to flavor soups and sauces.
Correct Answer Explanation: Corson describes a fagot, or bouquet of herbs, as a bundle of dried herbs, often parsley, bay leaf, mace, and peppercorns, used to flavor soups and sauces.
What is a blanquette?
- A type of French soup.
- A type of French bread.
- A type of French stew.
- A type of French cheese.
Correct Answer: A type of French stew.
Correct Answer Explanation: Corson describes a blanquette as a white stew of meat, typically made with veal, chicken, or pork, and thickened with a white sauce.
What is a consomme?
- A type of clear soup.
- A type of rich broth.
- A type of French pastry.
- A type of French wine.
Correct Answer: A type of clear soup.
Correct Answer Explanation: Corson describes consomme as a clear soup, typically made with beef broth and clarified with egg whites to achieve a crystal-clear broth.
What is a bouillon?
- A type of French stew.
- A type of French soup.
- A type of French pastry.
- A type of French cheese.
Correct Answer: A type of French soup.
Correct Answer Explanation: Corson describes a bouillon as a clear, savory broth, often served as a light soup.
What is a puree?
- A type of soup.
- A type of sauce.
- A type of pasta.
- A type of vegetable paste.
Correct Answer: A type of vegetable paste.
Correct Answer Explanation: Corson describes a puree as a smooth, thick paste made by rubbing cooked vegetables or fruits through a sieve.
What is a meringue?
- A type of French pastry.
- A type of French cheese.
- A type of French soup.
- A type of fluffy topping.
Correct Answer: A type of fluffy topping.
Correct Answer Explanation: Corson describes a meringue as a fluffy topping made from egg whites beaten stiff with sugar.
What are croutons?
- Small pieces of fried bread.
- Small pieces of fried pasta.
- Small pieces of fried pastry.
- Small pieces of fried cheese.
Correct Answer: Small pieces of fried bread.
Correct Answer Explanation: Corson describes croutons as small pieces of fried bread, often used as a garnish for soups.
What is an entree?
- A type of French soup.
- A type of French pastry.
- A type of French cheese.
- A type of main course.
Correct Answer: A type of main course.
Correct Answer Explanation: Corson describes an entree as a main course, especially in French cuisine.
What is braising?
- A method of cooking meat slowly in a covered pot with liquid.
- A method of cooking meat quickly over high heat.
- A method of cooking meat in a pressure cooker.
- A method of cooking meat in a slow cooker.
Correct Answer: A method of cooking meat slowly in a covered pot with liquid.
Correct Answer Explanation: Corson describes braising as a method of cooking meat slowly in a covered pot with liquid, often with vegetables and aromatics, to tenderize and enhance its flavor.
What is osmosis?
- The movement of a solvent across a semipermeable membrane.
- The movement of a solute across a semipermeable membrane.
- The movement of heat from a hotter object to a colder object.
- The movement of light from a brighter source to a dimmer source.
Correct Answer: The movement of a solvent across a semipermeable membrane.
Correct Answer Explanation: Corson explains the process of osmosis as the movement of a solvent, such as water, across a semipermeable membrane, from an area of higher concentration to an area of lower concentration.
How did Corson explain the process of boning a quail?
- By separating the flesh from the carcass without tearing the skin.
- By removing the bones from the quail’s legs and wings.
- By cutting the quail into small pieces.
- By stuffing the quail with a filling.
Correct Answer: By separating the flesh from the carcass without tearing the skin.
Correct Answer Explanation: Corson provides a detailed explanation of how to bone a quail, emphasizing the importance of preserving the skin while removing the bones.
How did Corson explain the process of clarifying soup?
- By using egg whites to remove impurities.
- By straining the soup through a fine mesh sieve.
- By simmering the soup for a longer period of time.
- By adding a tablespoon of butter to the soup.
Correct Answer: By using egg whites to remove impurities.
Correct Answer Explanation: Corson demonstrates the process of clarifying soup using egg whites to remove impurities and achieve a crystal-clear broth.
What was Corson’s main recommendation for making a light omelette?
- Beating the egg whites separately.
- Adding a tablespoon of milk to the eggs.
- Cooking the omelette over low heat.
- Folding the omelette carefully.
Correct Answer: Beating the egg whites separately.
Correct Answer Explanation: Corson highlights the importance of beating egg whites separately to achieve a light and fluffy omelette, emphasizing the importance of technique in creating a perfect dish.
What type of crust did Corson recommend for steamed apple dumplings?
- A pie crust
- A biscuit crust
- A suet crust
- A puff pastry crust
Correct Answer: A suet crust
Correct Answer Explanation: Corson provides detailed instructions for preparing both baked and steamed apple dumplings, emphasizing the importance of using a suet crust for steaming.
How did Corson explain the proper way to cut up a chicken for a fricassee?
- By cutting the chicken into small, consistent pieces.
- By removing the bones from the chicken before cutting it.
- By cutting the chicken into large, irregular pieces.
- By cutting the chicken into thin slices.
Correct Answer: By cutting the chicken into small, consistent pieces.
Correct Answer Explanation: Corson explains how to properly cut up a chicken for a fricassee, emphasizing the importance of consistent piece sizes for even cooking.
What did Corson recommend serving fruit pies with?
- Ice cream
- Whipped cream
- Custard
- Sauce
Correct Answer: Whipped cream
Correct Answer Explanation: Corson describes the English tradition of serving fruit pies with whipped cream, highlighting the elegance of this simple presentation.
How did Corson explain the process of preparing a shoulder of lamb for roasting?
- By removing the bone and stuffing the shoulder.
- By tying the shoulder with twine.
- By marinating the shoulder in a flavorful mixture.
- By searing the shoulder before roasting it.
Correct Answer: By removing the bone and stuffing the shoulder.
Correct Answer Explanation: Corson explains how to remove the bone and stuff the shoulder to create an elegant and flavorful roast, demonstrating the importance of preparation for achieving a successful dish.
What did Corson recommend for creating a caramel sauce?
- Burning sugar in the bottom of a mold and pouring custard over it.
- Boiling sugar and water until it caramelizes.
- Mixing sugar with butter and cream until it caramelizes.
- Adding caramel extract to a custard base.
Correct Answer: Burning sugar in the bottom of a mold and pouring custard over it.
Correct Answer Explanation: Corson demonstrates how to create a caramel sauce by burning sugar in the bottom of a mold and then pouring a custard mixture over it, highlighting the importance of precise techniques in achieving a successful dessert.
What was Corson’s recommendation for cooking cabbage quickly without odor?
- Boiling it in plenty of salted boiling water.
- Adding a tablespoon of vinegar to the boiling water.
- Covering the pot while the cabbage is boiling.
- Using a pressure cooker to boil the cabbage.
Correct Answer: Boiling it in plenty of salted boiling water.
Correct Answer Explanation: Corson highlights the importance of boiling cabbage in plenty of salted boiling water to achieve tenderness and minimize odor, demonstrating the importance of understanding the chemistry of cooking.
How did Corson recommend preparing beef tea?
- By simmering chopped beef in cold water.
- By boiling chopped beef in salted water.
- By roasting chopped beef in an oven.
- By stewing chopped beef with vegetables.
Correct Answer: By simmering chopped beef in cold water.
Correct Answer Explanation: Corson provides detailed instructions for preparing beef tea, a nourishing liquid often given to invalids, highlighting the importance of simple yet effective techniques in the kitchen.