At this meal, the first course is soup. This,
with anything that is to be eaten with the soup, such as the wafers used
here, or a relish, should be placed before the guests are seated. The
bread-and-butter plate, which is placed just at the top of the fork,
should also be on the table. Between each two persons, it is well to
have a set of salt-and-pepper shakers.
* * * * *
THE PLANNING OF MEALS
EXAMINATION QUESTIONS
(1) What knowledge is necessary for the planning of economical and
well-balanced meals?
(2) Discuss a systematic plan for the purchasing of foods.
(3) Compare the advantages of buying foods at a cash store and a credit
store.
(4) Mention the advantages of keeping an account of household
expenditures.
(5) Tell how economy in the purchase of foods may be practiced.
(6) Discuss the training of a child's appetite.
(7) Why is a variety of food necessary in the diet?
(8) Name the factors that influence the amount and proportion of food
substances required for an adult.
(9) (_a_) Explain the meaning of calorie as applied to food. (_b_) What
is the average number of calories required by the adult?
(10) With the aid of Table V, find out how many pounds you are under
weight or over weight.
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