What is the ideal temperature for simmering a liquid?
- 180-200 degrees Fahrenheit
- 212 degrees Fahrenheit
- 350 degrees Fahrenheit
- 400 degrees Fahrenheit
Correct Answer: 180-200 degrees Fahrenheit
Correct Answer Explanation: A simmering liquid is heated to about 180-200 degrees Fahrenheit, while boiling water reaches 212 degrees Fahrenheit. Simmering is used for gentler cooking, allowing heat to penetrate food without causing excessive drying or toughening.
What is the primary purpose of cellulose in plant foods?
- To provide energy
- To add sweetness
- To act as a fiber
- To enhance flavor
Correct Answer: To act as a fiber
Correct Answer Explanation: Cellulose, a complex carbohydrate found in plant cell walls, is difficult to digest but serves a mechanical purpose in the digestive tract, aiding in bowel regularity and overall digestion.
What type of flour is ideal for baking bread, due to its high gluten content?
- Pastry flour
- All-purpose flour
- Cake flour
- Bread flour
Correct Answer: Bread flour
Correct Answer Explanation: Bread flour contains a higher amount of gluten than other flours, making it ideal for baking bread because the gluten provides the structure and elasticity that allows the dough to rise and hold its shape.
What method of cooking is recommended for tough cuts of meat?
- Broiling
- Roasting
- Frying
- Stewing
Correct Answer: Stewing
Correct Answer Explanation: Tough cuts of meat should be cooked using moist heat methods like stewing or boiling to soften the connective tissue. This tenderizes the meat, making it more palatable and easier to digest.
What type of fish has fat distributed throughout its flesh?
- White-fish
- Oily fish
- Shell-fish
- Crustaceous fish
Correct Answer: Oily fish
Correct Answer Explanation: Fish is divided into two categories: white-fish, whose fat is mostly in the liver, and oily fish, where fat is distributed throughout the flesh. Oily fish like salmon and mackerel are rich in omega-3 fatty acids and are considered healthier choices due to their nutritional value.
How is gelatin produced?
- By extracting a protein from the meat of animals
- By extracting a protein from the bones, cartilage, and skin of animals
- By extracting a protein from the milk of animals
- By extracting a protein from the eggs of animals
Correct Answer: By extracting a protein from the bones, cartilage, and skin of animals
Correct Answer Explanation: Gelatin, a protein-sparer, is obtained from animal bones, cartilage, and skin. It is used in various food products, including jellies, desserts, and marshmallows, and is also used in medical applications.
What is the primary method of spreading disease-producing bacteria?
- Contact with contaminated surfaces
- Inhalation of contaminated air
- Consumption of contaminated food and water
- All of the above
Correct Answer: All of the above
Correct Answer Explanation: Harmful bacteria can enter the body through the respiratory organs (inhalation), the digestive tract (consumption), or broken skin (contact). This highlights the importance of sanitation practices, including handwashing, food hygiene, and proper waste disposal.
What is the correct ratio of carbolic acid to water for a disinfecting solution?
- One part carbolic acid to ten parts water
- One part carbolic acid to twenty parts water
- One part carbolic acid to thirty parts water
- One part carbolic acid to forty parts water
Correct Answer: One part carbolic acid to twenty parts water
Correct Answer Explanation: A disinfecting solution is made by adding one part of carbolic acid to twenty parts of water (6 teaspoons to a pint). This specific ratio is crucial for effectively disinfecting surfaces and tools while minimizing the risk of harm.
What is the primary goal of home nursing?
- Providing medication to the sick
- Performing complex medical procedures
- Maintaining a clean and well-ventilated sickroom
- Conducting medical research
Correct Answer: Maintaining a clean and well-ventilated sickroom
Correct Answer Explanation: Home nursing involves maintaining a clean and well-ventilated sickroom, providing proper care for the patient, and administering appropriate diets. The focus is on creating a comfortable and hygienic environment for recovery, emphasizing the importance of sanitation and patient care.
What is the recommended feeding schedule for a healthy infant?
- Every 2 hours throughout the day and night
- Every 3 hours during the day and every 4 hours during the night
- Every 4 hours throughout the day and night
- Every 5 hours throughout the day and night
Correct Answer: Every 3 hours during the day and every 4 hours during the night
Correct Answer Explanation: A healthy infant should be fed every 3 hours during the day and every 4 hours during the night. This feeding schedule ensures the infant receives adequate nourishment and promotes healthy growth and development.
How long should a roast be baked per pound?
- 10 minutes
- 15 minutes
- 20 minutes
- 25 minutes
Correct Answer: 15 minutes
Correct Answer Explanation: A roast should be baked 15 minutes per pound. This ensures the meat cooks evenly and reaches the desired level of doneness, depending on the type of meat and personal preference.
What is the ideal ratio of protein, fat, and carbohydrates in a balanced diet for an adult?
- 1:1:1
- 2:1:1
- 3:1:1
- 4:1:1
Correct Answer: 3:1:1
Correct Answer Explanation: A well-balanced diet for an adult should include 3-4.5 ounces of protein, 2 ounces of fat, and 14-18 ounces of sugar and starch, creating a ratio of roughly 3:1:1. This ensures the body receives the necessary nutrients for optimal health and function.
What is the primary goal of household management, according to this 1916 manual?
- To promote cleanliness and efficiency in the home
- To teach students how to be good wives and mothers
- To prepare students for a career in home economics
- To provide a structured learning environment for children
Correct Answer: To promote cleanliness and efficiency in the home
Correct Answer Explanation: This 1916 manual prioritizes teaching students practical skills and knowledge necessary for managing a home, emphasizing cleanliness and efficiency in maintaining a healthy and well-organized environment. It aims to equip students with the skills they need to thrive in their own homes.
What are some key methods for food preservation mentioned in the manual?
- Drying, cold storage, and canning
- Freezing, vacuum sealing, and irradiation
- Smoking, salting, and fermenting
- All of the above
Correct Answer: All of the above
Correct Answer Explanation: This manual explains various food preservation methods, including drying, cold storage, and canning, which were common practices in 1916. It also mentions other techniques like freezing, vacuum sealing, and irradiation, illustrating the historical context of food preservation.
Which of the following is NOT a type of frozen dish described in the manual?
- Water ice
- Frappé
- Sherbet
- Sorbet
Correct Answer: Sorbet
Correct Answer Explanation: While the manual explains the different types of frozen dishes, including water ice, frappé, sherbet, and ice cream, it does not mention sorbet. Sorbet likely became more popular later on as a distinct frozen dessert.
What is the primary function of yeast in bread making?
- To add flavor
- To provide color
- To produce carbon dioxide gas
- To create a chewy texture
Correct Answer: To produce carbon dioxide gas
Correct Answer Explanation: Yeast is a one-celled plant that produces carbon dioxide gas, which is responsible for lightening bread mixtures. The gas bubbles trapped within the dough cause it to rise, creating the airy and light texture of bread.
What are the two primary categories of cakes described in the manual?
- Cakes with butter and cakes without butter
- Cakes with frosting and cakes without frosting
- Cakes with eggs and cakes without eggs
- Cakes with sugar and cakes without sugar
Correct Answer: Cakes with butter and cakes without butter
Correct Answer Explanation: The manual categorizes cakes into two groups: cakes without butter (like sponge and angel food cakes) and cakes with butter (like pound cakes and chocolate cakes). This distinction is based on the primary ingredients and their effects on the cake’s texture and characteristics.
What is the primary function of fat in pastry?
- To add flavor
- To create a crispy crust
- To tenderize the gluten
- To prevent sticking
Correct Answer: To tenderize the gluten
Correct Answer Explanation: Fat is essential in pastry to tenderize the gluten and make it flaky. This creates a lighter and more delicate texture, contributing to the overall appeal of the pastry.
What is the primary reason for boiling meat?
- To enhance flavor
- To tenderize tough cuts of meat
- To kill bacteria
- To reduce cooking time
Correct Answer: To tenderize tough cuts of meat
Correct Answer Explanation: While boiling can kill bacteria, its primary function in cooking meat is to tenderize tough cuts of meat. The heat breaks down the connective tissue, making the meat more palatable and easier to digest.
What is the role of pectin in jam making?
- To provide sweetness
- To thicken the jam
- To add color
- To enhance flavor
Correct Answer: To thicken the jam
Correct Answer Explanation: Pectin, a substance found in fruit, helps it to form a gel, which is essential for thickening jams and jellies. It creates the desired consistency and prevents the jam from becoming runny.
What is the primary concern regarding the use of baking powder?
- It can make the batter too sweet
- It can make the batter too dense
- It can make the batter too dry
- It can make the batter too acidic
Correct Answer: It can make the batter too acidic
Correct Answer Explanation: Baking powder is a mixture of soda and cream of tartar. If too much baking powder is used, the batter can become too acidic, leading to an unpleasant taste and potentially affecting the cake’s texture.
Which of the following is NOT a type of bread discussed in the manual?
- Plain white bread
- Parker House rolls
- Brioche
- Currant bread
Correct Answer: Brioche
Correct Answer Explanation: While the manual explains different types of bread, including plain white bread, Parker House rolls, and currant bread, it does not mention brioche. Brioche is a richer and more decadent bread that likely gained popularity later on.
What is the primary factor that determines the toughness of meat?
- The age of the animal
- The breed of the animal
- The thickness of the connective tissue surrounding the muscle fibers
- The method of cooking
Correct Answer: The thickness of the connective tissue surrounding the muscle fibers
Correct Answer Explanation: The toughness of meat depends on the thickness of the connective tissue surrounding the muscle fibers. Tough cuts of meat have more connective tissue, which needs to be broken down with moist heat cooking methods like stewing or boiling.
What are some examples of sanitation practices mentioned in the manual?
- Maintaining a clean home, proper waste disposal, and using disinfection methods
- Wearing gloves when handling food, washing hands frequently, and using antibacterial soap
- Avoiding cross-contamination, keeping food refrigerated, and cooking food thoroughly
- All of the above
Correct Answer: All of the above
Correct Answer Explanation: The manual emphasizes the importance of sanitation practices to prevent the spread of disease-causing bacteria. It includes a variety of practices like maintaining a clean home, proper waste disposal, using disinfection methods, wearing gloves when handling food, washing hands frequently, using antibacterial soap, avoiding cross-contamination, keeping food refrigerated, and cooking food thoroughly.
What is the recommended cooking time for a beef steak one inch thick when pan-broiling?
- Five minutes
- Eight minutes
- Ten minutes
- Fifteen minutes
Correct Answer: Ten minutes
Correct Answer Explanation: Beef one inch thick cooks rare in eight minutes over coals and ten minutes when pan-broiling. This provides a guide for cooking steaks to the desired level of doneness, ensuring they are cooked thoroughly without becoming overcooked.
What is the recommended cooking time for tender meat when boiling?
- 10 minutes per pound
- 15 minutes per pound
- 20 minutes per pound
- 30 minutes per pound
Correct Answer: 20 minutes per pound
Correct Answer Explanation: Tender meat takes 20 minutes per pound when boiled. This ensures the meat cooks evenly and reaches the desired level of doneness, while tough meat requires longer cooking times to break down the connective tissue.
What is the recommended cooking time for tough meat when stewing?
- 1-2 hours
- 2-3 hours
- 3-4 hours
- 4-5 hours
Correct Answer: 3-4 hours
Correct Answer Explanation: Tough meat should be simmered for 3-4 hours when stewing. This long cooking time allows the connective tissue to break down, tenderizing the meat and making it more palatable.
What is the primary purpose of a poultice?
- To reduce swelling
- To relieve pain
- To draw out toxins
- All of the above
Correct Answer: All of the above
Correct Answer Explanation: A poultice is a soft, moist application made of herbs, plants, or other materials used to reduce swelling, relieve pain, and draw out toxins. It is a traditional home remedy used for various ailments.
What is the primary function of a fomentation?
- To apply heat to a specific area
- To promote circulation
- To reduce muscle spasms
- All of the above
Correct Answer: All of the above
Correct Answer Explanation: A fomentation is a warm, moist application used to apply heat to a specific area, promote circulation, and reduce muscle spasms. It is a common home remedy for pain relief and muscle relaxation.