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Principles of Cooking

The principles of cooking are few in number and are easily mastered, if properly presented. Foods may be grouped in less than a dozen classes, and when the principles which apply to each class are learned and practiced, each cook will know how to prepare a variety of dishes from each food or class of foods.

After the principles of cooking are fully understood and applied in practical lessons, there is no educational or practical value in the preparation of isolated recipes or in a sequence of lessons on one class of foods.

The object of principles of cooking is so that a cook may learn how to plan, prepare, and serve meals at home, calculate the cost, and purchase foods in the best market at the lowest price.

This includes knowing the nutritive value of each food and its place in the diet.

Unless considerable practice is given in planning and preparing meals, a cook may be able to prepare one or two single foods, but they cannot prepare all the dishes needed for a meal and have them ready to serve at a stated time.

It is with this aim in mind, that all cooking lessons should lead to the preparation of attractive, appetizing, nutritious, well-balanced meals. The preceding post are intended for a person who has had the most basic cooking lessons or for those who are mature enough to master a few important and essential facts, before proceeding to the practical work of cooking.

If an intelligent study is made of the principles of cooking and their application, preparing foods will no longer be a work of uncertainty, but an interesting, scientific, and comparatively easy process, and the preparing of nutritious, wholesome, and balanced meals will be a pleasure.

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