A Treatise on Physiology and Hygiene

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: - I' CHAPTER m. THE DIFFEBENT KINDS OF FOOD, AND THEIB MODE Of PREPAEATION. Meat?its Composition.?Effect of Cooking.?Eggs.?Composition of the White and Yolk.?Milk?its Composition.?Butter?how obtained. ? Cheese ? its Preparation. ? Bread ? how made. ? Yeast.?Fermentation of Bread.?-Baking.?Wine?its...
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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: - I' CHAPTER m. THE DIFFEBENT KINDS OF FOOD, AND THEIB MODE Of PREPAEATION. Meat?its Composition.?Effect of Cooking.?Eggs.?Composition of the White and Yolk.?Milk?its Composition.?Butter?how obtained. ? Cheese ? its Preparation. ? Bread ? how made. ? Yeast.?Fermentation of Bread.?-Baking.?Wine?its Fermentation.?Beer.?Vegetables.?Effect of Cooking on Vegetables.? Essential Qualities of Food.?Necessary Quantity. 20. Meat.?Meat consists of the muscular flesh of various animals, mingled with more or less of fat or adipose tissue. Of all the different varieties, beef is undoubtedly the most valuable and the most extensively used. Mutton and venison hold the next place; then the flesh of fowls, the various kinds of game birds, and, lastly, fish. In ordinary meat we have the albuminous substance of the muscular fibres and cellular tissue, and the oleaginous matter of the fat, in about the following proportions: Composition or Ordinary Butcher's Meat. i Water.... 63.42 Muscular parts 85.70 Solid matter 22.28 Fat, cellular tissue, etc 14.30 100.00 The preparation of meat for food consists in exposing it to a high temperature, usually by roasting or boiling. In roasting, the meat is simply cooked in its own juices; in boiling, it is cooked by the aid of the boiling water. The effect of the heat thus applied is as follows: First, the albumen which is present in the muscular tissue is coagulated, and the muscular fibres therefore become rather firmer and more consistent than in the fresh meat. Secondly, the cellular tissue between the muscular fibres is softened and gelatinized, so that the fibres are more easily separated from each other, and the whole mass becomes more tender and easily digestible; and, thirdly, the high temperature develops in th...