Each one of the phases of cookery has its importance, but if success is to be achieved in this art, careful attention must be given to the selection of what is to be cooked, so as to determine its value and suitability.
To insure the best selection, therefore, the cook should decide:
- whether the food material he or she purchases will fit the needs of the persons who are to eat it;
- whether the amount of labour involved in the preparation will be too great in proportion to the results obtained;
- whether the loss in preparation, that is, the proportion of refuse to edible matter, will be sufficient to affect the cost materially;
- what the approximate loss in cooking will be;
- whether the food will serve to the best advantage after it is cooked; and, finally,
- whether or not all who are to eat it will like it.
The market price also is a factor that cannot be disregarded, for, as has been explained, it is important to keep within the limits of the amount that may be spent and at the same time provide the right kind of nourishment for each member of the family.
As is well understood, the body requires material by which it may be built and its tissues repaired when they are torn down by work and exercise. In addition it requires a supply of heat to maintain it at normal temperature and provide it with sufficient energy to do the work required of it. The material that will accomplish these important things is food, which may therefore be regarded as anything that, when taken into the body, will build and repair its tissues or will furnish it with the energy required to do its work.
Adapted from: Woman’s Institute Library of Cookery, Vol. 1
Food Selection for Cooking
