In 1918, what was the primary goal of the “Household Science” curriculum for rural schools in Ontario?
- To prepare students for careers as domestic servants
- To equip students with practical skills for homemaking
- To promote the latest scientific advancements in home economics
- To encourage students to pursue higher education in domestic sciences
Correct Answer: To equip students with practical skills for homemaking
Correct Answer Explanation: The “Household Science” curriculum in rural schools of 1918 aimed to equip students with essential skills for maintaining a clean and functional home, cooking nutritious meals, and mending clothes, preparing them for life in their rural communities.
According to the 1918 manual, what was the key to preventing food spoilage?
- Storing food in a cool, dark place
- Using preservatives like salt and sugar
- Eliminating microorganisms that cause decay
- Freezing food to slow down the decomposition process
Correct Answer: Eliminating microorganisms that cause decay
Correct Answer Explanation: The manual stressed the importance of cleanliness and sanitation, emphasizing that food spoilage was caused by microorganisms, which thrived in warm, damp environments. Proper washing, drying, and storing practices were crucial for minimizing bacterial growth.
What was one of the key reasons why the 1918 manual emphasized the use of locally sourced ingredients for cooking lessons?
- To promote a sense of community and local pride
- To make the lessons more affordable and accessible to rural schools
- To ensure the freshness and quality of the ingredients
- To encourage students to appreciate the value of sustainable agriculture
Correct Answer: To make the lessons more affordable and accessible to rural schools
Correct Answer Explanation: The manual recognized the limited resources of rural schools and emphasized the use of local produce and affordable ingredients to make cooking lessons practical and achievable for students. The idea was to incorporate ingredients readily available in the community and avoid relying on expensive or specialized items.
What is the main reason why the 1918 manual encouraged students to wash dishes thoroughly with hot soapy water, rinse them with hot water, and dry them before storing?
- To remove any visible dirt and grime from the dishes
- To make the dishes look aesthetically pleasing and presentable
- To prevent the growth of bacteria and mold on the dishes
- To ensure that the dishes are clean and ready for the next use
Correct Answer: To prevent the growth of bacteria and mold on the dishes
Correct Answer Explanation: The manual emphasized the importance of cleanliness and hygiene in preventing the spread of germs and illnesses. Washing dishes thoroughly with hot soapy water, rinsing with hot water, and drying them properly before storing would eliminate microorganisms that could cause spoilage and health problems.
The 1918 manual highlighted the importance of a balanced diet for students. What food group was considered a primary source of protein and energy, but also advised to be consumed in moderation due to its cost and potential health implications?
- Dairy products
- Grains
- Fruits and vegetables
- Meat
Correct Answer: Meat
Correct Answer Explanation: While meat was recognized as a valuable source of protein and fat, the manual emphasized the importance of moderation in its consumption due to its cost and potential health implications. It also suggested alternative sources of protein like legumes, eggs, and milk.
What method did the 1918 manual suggest for preserving the nutritional value of vegetables while cooking them?
- Boiling them in a large amount of water
- Steaming them over boiling water
- Roasting them in a hot oven
- Deep-frying them in hot oil
Correct Answer: Boiling them in a small amount of water
Correct Answer Explanation: The manual emphasized the importance of preserving nutrients and recommended boiling vegetables in a small amount of water to retain their valuable vitamins and minerals. This method of cooking was seen as more efficient and healthier than boiling vegetables in large amounts of water.
The 1918 manual highlighted the importance of “Cellulose” in the diet. What is the main function of “Cellulose” in the human body?
- It provides energy for the body’s activities.
- It builds and repairs tissues and organs.
- It regulates the body’s fluid balance.
- It stimulates digestion and promotes a healthy gut.
Correct Answer: It stimulates digestion and promotes a healthy gut.
Correct Answer Explanation: The 1918 manual explained that Cellulose, while not a digestible carbohydrate, was essential for stimulating digestion and promoting a healthy gut. It recommended thorough cooking of vegetables containing Cellulose to make it more digestible.
The 1918 manual recommended “Baking Powder” for making batters light and fluffy. What are the two key ingredients that make up Baking Powder?
- Baking soda and cream of tartar
- Yeast and sugar
- Flour and milk
- Butter and eggs
Correct Answer: Baking soda and cream of tartar
Correct Answer Explanation: The manual explained that baking powder, a leavening agent, was a combination of baking soda and cream of tartar, which reacted when mixed with liquid to produce carbon dioxide gas, resulting in light and airy batters.
In the 1918 manual, what was the primary function of “Hemming” in sewing?
- To create a decorative edge on fabric
- To reinforce the edges of fabric
- To join two pieces of fabric together
- To finish the edge of a piece of fabric neatly
Correct Answer: To finish the edge of a piece of fabric neatly
Correct Answer Explanation: Hemming, a common sewing technique, was used to neatly finish the edges of fabric, preventing fraying and creating a clean and professional appearance on garments. It involved turning the edge over twice and sewing it down.
The 1918 manual mentioned “Overcasting” as a useful technique for sewing. What was the primary purpose of “Overcasting”?
- To create a decorative edge on fabric
- To reinforce the edges of fabric
- To join two pieces of fabric together
- To temporarily hold two pieces of fabric together
Correct Answer: To prevent fraying at the edges of fabric
Correct Answer Explanation: Overcasting, a sewing technique, involved loose stitches taken over the raw edge of fabric to prevent fraying and unraveling. It was used to secure and finish the edges of fabric before they were stitched together.
The 1918 manual discussed “Gathering” as a method for adding fullness to fabric. What was the essential part of “Gathering”?
- Sewing a straight line along the edge of fabric
- Sewing a series of close stitches along the edge of fabric
- Folding the fabric in half and stitching along the edge
- Using a specialized tool to create pleats in the fabric
Correct Answer: Sewing a series of close stitches along the edge of fabric
Correct Answer Explanation: Gathering involved sewing a series of close stitches along the edge of fabric to create fullness and draw up the fabric, creating a ruffled or gathered look. This technique was used to create decorative details or to adjust the fit of garments.
The 1918 manual mentioned “Running Stitch” as a basic sewing stitch. What was the primary characteristic of the “Running Stitch”?
- It was a strong and durable stitch used for seams.
- It was a decorative stitch used for embellishment.
- It was a temporary stitch used for holding fabric together.
- It was a continuous stitch that went in and out of the fabric at regular intervals.
Correct Answer: It was a continuous stitch that went in and out of the fabric at regular intervals.
Correct Answer Explanation: The running stitch, a basic sewing stitch, involved passing the needle in and out of the fabric at regular intervals, creating a continuous line. It was a versatile stitch used for seams, hems, and other sewing tasks.
According to the 1918 manual, what was the key difference between a “Running Stitch” and a “Back Stitch”?
- The running stitch was used for temporary stitching, while the back stitch was used for permanent stitching.
- The running stitch was used for decorative purposes, while the back stitch was used for structural purposes.
- The running stitch created a loose and flexible seam, while the back stitch created a strong and durable seam.
- The running stitch was used for hand sewing, while the back stitch was used for machine sewing.
Correct Answer: The running stitch created a loose and flexible seam, while the back stitch created a strong and durable seam.
Correct Answer Explanation: The manual explained that while the running stitch was a simple and versatile stitch, the back stitch provided a stronger and more durable seam, making it suitable for areas that would experience stress or wear and tear.
What was the main purpose of “Darning” as mentioned in the 1918 manual?
- To create decorative patterns on fabric
- To reinforce the edges of fabric
- To join two pieces of fabric together
- To repair holes in fabric with thread
Correct Answer: To repair holes in fabric with thread
Correct Answer Explanation: Darning, a repair technique, involved filling in holes in fabric with thread to restore damaged fabric to its original condition. It required patience and skill to weave the thread back and forth, creating a seamless repair.
What was the primary purpose of “Patching” according to the 1918 manual?
- To create decorative embellishments on garments
- To reinforce areas of fabric that were prone to wear and tear
- To repair holes or worn areas in garments by sewing a piece of fabric onto the damaged area
- To create a temporary fix for a hole in a garment
Correct Answer: To repair holes or worn areas in garments by sewing a piece of fabric onto the damaged area
Correct Answer Explanation: Patching, a common repair method, involved sewing a piece of fabric onto a garment to repair a hole or worn area. It was a practical solution for extending the life of clothing and preventing further damage.
In the 1918 manual, what was the primary purpose of the “Buttonhole Stitch”?
- To create a decorative edge around a buttonhole
- To reinforce the edges of a buttonhole
- To create a neat and secure buttonhole for attaching a button
- To temporarily hold a button in place
Correct Answer: To create a neat and secure buttonhole for attaching a button
Correct Answer Explanation: The buttonhole stitch, a specialized sewing technique, was used to create a neat and secure buttonhole, ensuring that buttons could be attached and removed easily and securely. It required precision and skill to create a strong and durable buttonhole.
The 1918 manual highlighted the importance of “Yeast” for making bread rise. What is the key characteristic of “Yeast” that makes it effective for this purpose?
- Yeast is a chemical leavening agent that produces carbon dioxide gas.
- Yeast is a living organism that produces carbon dioxide gas as a byproduct of its metabolism.
- Yeast is a type of flour that absorbs moisture and creates air pockets in dough.
- Yeast is a protein that creates a gluten network in dough, which traps air bubbles.
Correct Answer: Yeast is a living organism that produces carbon dioxide gas as a byproduct of its metabolism.
Correct Answer Explanation: The manual explained that yeast was a living organism that produced carbon dioxide gas as a byproduct of its metabolism when exposed to warm temperatures and sugar. This gas caused the dough to rise and create a light and airy texture.
The 1918 manual emphasized the importance of “Sugar” in the diet. What was the main function of “Sugar” in the body?
- To build and repair tissues.
- To provide energy for the body’s activities.
- To regulate the body’s fluid balance.
- To stimulate digestion.
Correct Answer: To provide energy for the body’s activities.
Correct Answer Explanation: The manual recognized sugar as a simple carbohydrate that provided energy for the body’s activities, but cautioned against excessive consumption to avoid health problems like tooth decay and obesity.
The 1918 manual mentioned “Cocoa” as a nutritious beverage. What was the main source of the stimulating effect of “Cocoa”?
- Theobromine
- Caffeine
- Sugar
- Milk
Correct Answer: Theobromine
Correct Answer Explanation: The manual explained that cocoa contained a stimulant called theobromine, which provided a mild energy boost and was considered more beneficial than coffee or tea, especially for children and those with digestive issues.
According to the 1918 manual, what was the key characteristic of “Custards” that required careful attention during cooking?
- Custards needed to be cooked at a high temperature to ensure they were fully cooked.
- Custards needed to be cooked slowly and at a moderate temperature to prevent curdling.
- Custards needed to be stirred continuously to prevent sticking to the bottom of the pot.
- Custards needed to be cooked in a bain-marie to ensure even cooking.
Correct Answer: Custards needed to be cooked slowly and at a moderate temperature to prevent curdling.
Correct Answer Explanation: The manual emphasized the importance of cooking custards at a moderate temperature to prevent curdling. Overheating could cause the eggs to separate, resulting in a grainy or lumpy texture.
The 1918 manual discussed “Batters” as a common ingredient in baking. What was the primary function of “Batters” in baking?
- To provide a structure for baked goods.
- To add moisture and richness to baked goods.
- To create a light and airy texture in baked goods.
- To provide flavor and sweetness to baked goods.
Correct Answer: To create a light and airy texture in baked goods.
Correct Answer Explanation: Batters, a mixture of flour and liquid, were essential for creating light and airy textures in baked goods. The manual explained that incorporating air or gas into batters through techniques like whisking or adding leavening agents was crucial for achieving the desired texture.
According to the 1918 manual, what was the main purpose of “Basting” in sewing?
- To create a decorative edge on fabric
- To reinforce the edges of fabric
- To join two pieces of fabric together
- To temporarily hold two pieces of fabric together
Correct Answer: To temporarily hold two pieces of fabric together
Correct Answer Explanation: The manual explained that basting, a temporary stitch, was used to hold two pieces of fabric together before a permanent stitch was applied. It involved long, loose stitches that could be easily removed once the fabric was properly secured.
What was the primary reason why the 1918 manual advocated for the school lunch as a valuable tool for teaching students about good nutrition, sanitation, and table manners?
- To ensure that students had access to a nutritious meal during the school day
- To provide students with an opportunity to learn about food preparation and cooking
- To create a sense of community and social interaction among students
- To provide a practical setting for teaching students about healthy habits and social skills
Correct Answer: To provide a practical setting for teaching students about healthy habits and social skills
Correct Answer Explanation: The manual saw the school lunch as an opportunity to teach students about healthy eating habits, proper food handling, and social graces. It encouraged teachers to use this time to promote good nutrition, sanitation, and table manners, fostering healthy practices in a practical setting.
In the 1918 manual, what was the main benefit of using “Yeast” in bread making?
- Yeast added flavor and sweetness to the bread.
- Yeast helped to create a gluten network in the dough.
- Yeast provided a source of protein for the bread.
- Yeast produced gas that caused the dough to rise, resulting in a light and airy texture.
Correct Answer: Yeast produced gas that caused the dough to rise, resulting in a light and airy texture.
Correct Answer Explanation: The manual explained that yeast was a crucial ingredient for making bread rise. Yeast, a living organism, produced carbon dioxide gas as a byproduct of its metabolism, causing the dough to expand and create a light and airy texture.
What was the primary function of “Fats” in the diet, as explained in the 1918 manual?
- To provide energy and warmth for the body.
- To build and repair tissues and organs.
- To regulate the body’s fluid balance.
- To stimulate digestion.
Correct Answer: To provide energy and warmth for the body.
Correct Answer Explanation: The manual recognized fats as a source of concentrated heat and energy for the body, but cautioned against excessive consumption, which could lead to digestive problems. Fats were considered important for maintaining body temperature and providing fuel for various activities.
According to the 1918 manual, what was the primary source of “Protein” in the diet?
- Grains
- Fruits and vegetables
- Meat
- Dairy products
Correct Answer: Meat
Correct Answer Explanation: While the manual recognized protein as essential for building and repairing tissues, it primarily highlighted meat as a source of protein. It also acknowledged other sources like eggs, cheese, milk, and legumes, but placed a greater emphasis on meat.
The 1918 manual emphasized the importance of “Mineral Matter” in the diet. What was the primary role of “Mineral Matter” in the body?
- To provide energy for the body’s activities.
- To build and repair tissues and organs.
- To regulate the body’s fluid balance.
- To protect the body from infections.
Correct Answer: To build and repair tissues and organs.
Correct Answer Explanation: The manual explained that mineral matter, or minerals, were essential for building and repairing tissues, bones, and other vital structures in the body. It emphasized the importance of consuming a variety of foods rich in minerals for optimal health.
In the 1918 manual, what was the primary reason for teaching students about “Sewing”?
- To equip them with a valuable skill for potential future employment
- To encourage them to develop a creative outlet
- To promote self-reliance and resourcefulness
- To help them understand the process of garment production
Correct Answer: To equip them with a valuable skill for potential future employment
Correct Answer Explanation: While the manual acknowledged the importance of sewing for self-sufficiency and resourcefulness, it primarily focused on sewing as a potential skill that could lead to employment opportunities. In rural areas, where employment options were limited, sewing could be a valuable trade for students.
According to the 1918 manual, what was the main function of “Water” in the body?
- To provide energy for the body’s activities.
- To build and repair tissues and organs.
- To regulate various bodily processes and act as a key component of many foods.
- To protect the body from infections.
Correct Answer: To regulate various bodily processes and act as a key component of many foods.
Correct Answer Explanation: The manual highlighted the importance of water in regulating various bodily processes, including temperature control, digestion, and nutrient transportation. It also recognized water as a key component of many foods and emphasized the need for adequate water consumption for overall health.
The 1918 manual stressed the importance of “Cleanliness and Order” in maintaining a healthy home environment. What was one of the specific learning outcomes associated with this principle?
- Students should learn how to identify different types of bacteria and viruses.
- Students should learn how to use various cleaning chemicals safely and effectively.
- Students should learn about the importance of washing dishes thoroughly with hot soapy water, rinsing them with hot water, and drying them before storing.
- Students should learn how to properly dispose of waste and maintain a clean garbage disposal system.
Correct Answer: Students should learn about the importance of washing dishes thoroughly with hot soapy water, rinsing them with hot water, and drying them before storing.
Correct Answer Explanation: The manual emphasized the importance of cleanliness and hygiene in preventing the spread of germs and illnesses. Washing dishes thoroughly with hot soapy water, rinsing with hot water, and drying them properly before storing were crucial practices for eliminating microorganisms and ensuring a safe and healthy home environment.
What was the primary reason why the 1918 manual encouraged the use of “Legumes” in cooking?
- Legumes added flavor and texture to dishes.
- Legumes were readily available and affordable in rural areas.
- Legumes were a good source of protein, carbohydrates, and minerals.
- Legumes were a valuable source of fiber and could aid digestion.
Correct Answer: Legumes were a good source of protein, carbohydrates, and minerals.
Correct Answer Explanation: The manual highlighted the nutritional value of legumes, emphasizing their richness in protein, carbohydrates, and minerals. This made them a valuable alternative to meat, particularly in rural communities where meat could be expensive.
The 1918 manual mentioned “Coffee” and “Tea” as stimulating beverages but cautioned against their excessive consumption, especially by children and those with digestive issues. What was the primary reason for this caution?
- Coffee and tea could cause dehydration.
- Coffee and tea could interfere with sleep.
- Coffee and tea could lead to addiction.
- Coffee and tea had no nutritional value and could potentially cause digestive problems.
Correct Answer: Coffee and tea had no nutritional value and could potentially cause digestive problems.
Correct Answer Explanation: The manual recognized coffee and tea as stimulants but highlighted their lack of nutritional value and potential negative effects on digestion, especially for children and those with digestive issues. It recommended moderation in their consumption to avoid any adverse effects.
According to the 1918 manual, what was the primary advantage of using “Baking-Powder Biscuits” as a quick bread option?
- They were easy to make and required minimal ingredients.
- They were a nutritious and healthy breakfast option.
- They were versatile and could be served with various toppings.
- They were a good source of protein and fiber.
Correct Answer: They were easy to make and required minimal ingredients.
Correct Answer Explanation: The manual highlighted baking-powder biscuits as a quick and simple bread option, emphasizing their ease of preparation and minimal ingredients. This made them a practical choice for rural families with limited resources and time.
The 1918 manual suggested “Griddle Cakes” as a common breakfast option. What was the key ingredient that made these cakes light and fluffy?
- Baking powder
- Baking soda
- Yeast
- Butter
Correct Answer: Baking powder
Correct Answer Explanation: The manual explained that baking powder, a leavening agent, was used in griddle cake batter to create a light and fluffy texture. It reacted with the moisture in the batter to produce carbon dioxide gas, which expanded the batter and created air pockets.
What was the main advantage of using “Cream Soups” as a meal option, as suggested in the 1918 manual?
- They were a flavorful and nutritious way to use leftover vegetables.
- They were easy to digest and suitable for people with sensitive stomachs.
- They were a quick and simple meal option for busy families.
- They were a good source of protein and fiber.
Correct Answer: They were a flavorful and nutritious way to use leftover vegetables.
Correct Answer Explanation: The manual recommended cream soups as a way to utilize leftover vegetables and create a flavorful and nutritious dish. This was a practical approach to minimizing food waste and maximizing the nutritional value of ingredients.
The 1918 manual provided a recipe for “Cottage Cheese”. What was the main ingredient used in making this cheese?
- Fresh milk
- Sour milk
- Cream
- Yogurt
Correct Answer: Sour milk
Correct Answer Explanation: The manual explained that cottage cheese was made from sour milk, which was heated to separate the whey from the curd. This process resulted in a soft and crumbly cheese with a tangy flavor.
The 1918 manual included a recipe for “White Sauce”, a versatile base for various dishes. What were the three key ingredients in making “White Sauce”?
- Butter, flour, and milk
- Butter, eggs, and flour
- Flour, milk, and cream
- Butter, milk, and cream
Correct Answer: Butter, flour, and milk
Correct Answer Explanation: The manual explained that white sauce, a basic sauce used in various dishes, was made with butter, flour, and milk. This simple combination formed the foundation for a variety of sauces, from creamy gravies to flavorful cheese sauces.
The 1918 manual mentioned “Mashed Potatoes” as a common side dish. What was the essential step involved in preparing these potatoes?
- Boiling the potatoes until tender
- Roasting the potatoes until crisp
- Deep-frying the potatoes until golden brown
- Baking the potatoes until soft
Correct Answer: Boiling the potatoes until tender
Correct Answer Explanation: The manual explained that mashed potatoes were prepared by boiling potatoes until they were tender enough to be mashed with a fork or potato masher. This created a smooth and creamy texture, ready for seasoning and serving.
The 1918 manual provided a recipe for “Baked Apples”, a simple and healthy dessert. What was the key step in preparing these apples?
- Coring the apples and filling them with sugar
- Roasting the apples in a hot oven
- Deep-frying the apples in hot oil
- Baking the apples until tender
Correct Answer: Coring the apples and filling them with sugar
Correct Answer Explanation: The manual explained that baked apples were prepared by coring the apples and filling the cavity with sugar, creating a simple and flavorful dessert. Baking the apples until tender resulted in a soft and sweet treat, perfect for a healthy snack or dessert.
In 1918, what percentage of the school population in Ontario attended rural schools?
- 10%
- 25%
- 45.87%
- 75%
Correct Answer: 45.87%
Correct Answer Explanation: In 1918, a significant portion of the school population in Ontario attended rural schools, highlighting the importance of addressing the specific needs of rural students, including access to practical skills and education. This statistic emphasizes the relevance of the “Household Science” curriculum in equipping rural students with essential skills for their lives and communities.
According to the 1918 manual, what was the potential impact of poor nutrition on rural communities?
- It could lead to a decrease in agricultural productivity.
- It could contribute to a higher prevalence of physical defects in rural populations compared to urban areas.
- It could result in increased reliance on imported food sources.
- It could limit access to education and employment opportunities.
Correct Answer: It could contribute to a higher prevalence of physical defects in rural populations compared to urban areas.
Correct Answer Explanation: The manual recognized the potential impact of poor nutrition on rural communities, suggesting that the prevalence of physical defects was higher in rural districts compared to towns and cities. This highlighted the importance of teaching students about nutrition and healthy eating habits to improve their health and well-being.
What was the primary reason why the 1918 manual emphasized the importance of “Economy” in homemaking?
- To promote sustainable living practices
- To reduce waste and conserve resources
- To encourage financial independence
- To ensure that families could make ends meet, especially during a period of economic hardship
Correct Answer: To ensure that families could make ends meet, especially during a period of economic hardship
Correct Answer Explanation: The manual was published during a period of significant social and economic change, including the ongoing World War I. The emphasis on “Economy” in homemaking was likely influenced by this context, emphasizing thrift and resourcefulness as ways for families to make ends meet, especially during a time of economic hardship.
The 1918 manual emphasized the importance of “Order” in homemaking. What was one of the specific learning outcomes associated with this principle?
- Students should learn how to organize their time effectively.
- Students should learn how to prioritize tasks and manage their workload.
- Students should learn how to create a clean and organized workspace for cooking and sewing.
- Students should learn how to maintain a tidy and organized home environment.
Correct Answer: Students should learn how to maintain a tidy and organized home environment.
Correct Answer Explanation: The manual highlighted the importance of “Order” in creating a functional and comfortable home environment. It encouraged students to adopt practices that promoted a sense of tidiness and organization, leading to a more efficient and enjoyable living space. This emphasized the importance of establishing routines and habits that maintained order and cleanliness in their homes.