Adventist Youth Honors Answer Book/Nature/Cats
From Wikibooks, the open-content textbooks collection
| Cats | ||
|---|---|---|
| Nature General Conference See also Cats - Advanced |
Skill Level 1 |  |
| Year of Introduction: 1945 | ||
|
The Cats Honor is a component of the Naturalist Master Award. |
[edit] 1. What is the scientific name of the cat family?
The scientific name of the cat family is Felidae or Feli.
[edit] 2. How is the structure of the paw similar in all cats?
5 toes front, 4 back, retractable claws, soft pads
[edit] 3. How are the eyes of all cats alike?
Wide open in the dark, slits during the day; back of the eye is coated with a reflecting surface
[edit] 4. What is the main food of the cat family? How are the cat's teeth fitted for this?
The main food of the cat family is meat. They have four front canine teeth for biting and tearing, and knife-edged teeth on sides for cutting skin and muscle.
[edit] 5. Of what use are the cat's whiskers?
Cat's whiskers are connected to sensitive nerves, and act like extra fingers for feeling things.
[edit] 6. How are the cat's ears protected?
Cats have hair on the inside of their ears, and they can be folded down flat.
[edit] 7. Identify from pictures or personal observation four kinds of domesticated cats. Describe each one's temperament.
 Abyssinian |
 American Shorthair |
 Egyptian Mau |
 Exotic |
 Maine Coon |
 Persian |
 Russian Blue |
 Siamese |
- The Abyssinian
- has a distinctly ticked, tawny coat. It has large almond-shaped green or gold eyes with a fine dark line around them, and large ears. The coat is generally a warm golden color, but "Abbys" can also be blue, fawn, cinnamon and red. There is also a Silver Abyssinian variant whose coat shows shades of white, cream and grey. Abyssinians are very active, friendly, curious and playful, but are usually not "lap cats"; they are too preoccupied exploring and playing; they are "busy" cats, and can get bored and depressed without daily activity and attention. Many Abyssinians enjoy heights, and will explore their surroundings in three dimensions, from the floor to their owner's shoulders to the top of the highest furniture. They are highly intelligent, and probably the most independent of any domestic breed.
- The American Shorthair
- is the most popular and most prevalent breed of American cat. American Shorthairs are medium to large sized cats, with powerful legs and strong paws. Their muzzle is squarish. Their coat is short, with the fur being thick, dense, and stiff to protect them from cold, moisture, and superficial skin injuries. Their coat thickens up in the winter and sheds in the spring but still remains lighter and slimmer than its close cousin, the British Shorthair. American Shorthairs are very affectionate, long-living, and disinclined to behavioral problems; they get along well with other family members, including dogs. The American Shorthair is also an excellent hunter, but its sunny and gentle disposition make it ideal for families with small children. Shorthairs tend to get overweight very easily.
- Egyptian Maus
- are a medium-sized short-haired cat breed. They are the only naturally spotted breed of domesticated cat. The spots on an Egyptian Mau are not just on the coat; a shaved Mau has spots on its skin. Maus often possess very musical voices. They are known to chirp, chortle and emit other distinctly unusual vocalizations when stimulated. Another behavior, quite common in happy Maus, has been described as "wiggle-tail." The cat, male or female, moves its back legs up and down, and appears to be marking territory, but it is not actually releasing urine. Even veteran Mau owners are known to check after a joyous Mau does this little dance.
- The Exotic
- has a compact, rounded, powerfully-built body with a short, thick "linebacker" neck. Its large round eyes, short snub nose, sweet facial expression, and small ears give it an appearance that many people consider cute. He looks like a little teddy-bear. The Exotic Shorthair has a gentle and calm personality reminiscent of the Persian, but he is livelier than his longhaired ancestor. Curious and playful, he is friendly to other cats and dogs. Easygoing and quiet, as he rarely meows. He doesn’t like being left alone, he needs the presence of his owner, but he’s always independent. They tend to show more affection and loyalty than most breeds and make excellent lap cats. Their calm and steady nature makes them ideal apartment cats for city dwellers. Nonetheless, Exotics retain some of the energetic spark of their American Shorthair forbears and they are often capable mouse hunters.
- The Maine Coon
- is one of the largest breeds of domestic cat, known for its intelligence, playfulness as well as distinctive physical appearance. The breed is one of the oldest natural breeds in North America and originated from New England, making it America's first indigenous show cat.Maine Coons are a breed distinguished by intelligence, dexterity and playfulness. They have a tendency to use their front paws extensively (often curling the paw round to pick objects up) and as a consequence will easily learn to open cabinet doors, turn on water faucets, or pick up small objects. Some Maine Coons will eat with their paws, rather than eating from the bowl itself. Due to their above-average intelligence, Maine Coons are known to be one of the easiest cat breeds to train. Maine Coons are generally very quiet and do not meow much. However, they are noted for their ability to trill their meows, which sounds like a combination of a purr and a meow, and they tend to make this sound when happy or startled. Maine Coons are a very independent breed, and they do not often "beg" for attention. They are noted for rarely eating alone, preferring to eat in the company of other cats or humans. Maine Coons are usually not "lap" cats, and many Maine Coons, probably because of their size, are not comfortable with sitting on a person's lap or chest, though this may depend on the personality of the individual cat. Some Maine Coons enjoy playing with, but not usually in, water. They may dip toys in their water bowls before playing with them, or just tip the water bowl over. They may also skim their paws across the surface of their water bowl. Maine Coons occasionally engage in mischievous behavior when bored, such as deliberately pushing things off tables and the tops of fridges with their paws. Maine Coons can be very dog-like in their behavior. Playing fetch is a favorite game. As with dogs, they will bring their ball, drop it at the feet of their intended playmate and wait patiently for the ball to be thrown. Unlike other cat breeds, Main Coons tend to enjoy car rides and will often pant and be obsessed with looking out the windows. Maine Coon Cats are wonderful family cats as they enjoy "just hanging out".
- A Persian
- has an extremely long thick coat, short legs, a wide head with the ears set far apart, large eyes, and an extremely foreshortened muzzle. The breed was originally established with a short (but not non-existent) muzzle, but over time this feature has become extremely exaggerated. Persians are very gentle and easy-going cats, adapting well to changing environments. Their hair is too long for them to groom themselves, so they do require daily brushing or their hair gets matted and tangled.
- The Russian Blue
- has a lean medium-sized body and a short, plush, blue coat. The colour is a blueish-gray that is the dilute expression of the black gene. The coat is unique to the breed as it is a double coat, with the undercoat being soft and downy, and the longer guard hairs an even blue with silver tips. This "tipping" gives the coat a shimmering appearance. Its eyes are green and often are dark and vivid. These cats are highly intelligent and playful but tend to be shy around strangers. They also develop a close bond with their human companions.
- Siamese
- cats have a creamy base coat with coloured points on their muzzles, ears, paws and lower legs, and tails. The Siamese voice, which they use frequently, is unlike that of other breeds, and has been compared to the cries of a human baby. As they are "wired for sound", they can meow loud enough to compete with fire and rescue equipment. The Siamese temperament is legendary: like all Oriental cats Siamese are active, playful, extremely vocal and persistent in demanding attention. They usually get on well with other cats, especially other Siamese or related breeds, but they also have a great need for human companionship and often will engage in crazy antics to get the attention of their people. Siamese cats are generally believed to be highly intelligent, and their behavior usually reflects this. Siamese are often described as "dog-like" because of their loyalty, often attaching themselves to one human in a household, and their trainability--they can be taught to walk on a leash, fetch and perform tricks.
[edit] 8. Of what benefit to man are domesticated cats?
Cats catch mice and provide friendship. They are used in China and Japan to protect silkworm cocoons from rats.
[edit] 9. What animal is known as the king of beasts? Why does it have that title? What is its temperament really like?
The lion is known as the king of the beasts. This goes back as far as recorded history, for the Greek word for lion is translated as king in Latin. The lion gets this distinction because it fears no other animal. It is also said that the lion is named king of the beasts because of its courage and loyalty. Its courage cannot be doubted, but a lion is not particularly loyal. Male lions are known to take over another male's pride of females by chasing away (or killing) the resident male(s). They often form coalitions of two to five males and work together to oust other males. When they succeed in doing this, they then kill any cubs in the pride so that the females will be receptive to breeding sooner. The females sometimes attempt to defend their cubs, but this is rarely met with success. These coalitions of males do not limit their activities to a single pride either. A coalition may dominate several prides within their range. Not exactly a model of loyalty! (But then again, neither are human kings).
[edit] 10. Tell the story of Androcles and the lion.
Androcles was a Roman slave who escaped and took refuge in a cave. One day, a lion entered the cave, limping badly. Androcles examined its paw and removed a large thorn. The lion became cured and tamed by Androcles and also lived in the cave with Androcles until Androcles was later re-captured. Androcles was tried and sentenced to be torn to pieces by a hungry lion. On the fateful day, the lion, chosen to destroy him, began to lick his face and hands with obvious affection instead of eating him. It was the same lion that Androcles befriended in the cave. The authorities were moved by this show of affection. The king pardoned and set Androcles free. They also allowed Androcles to keep the lion as a companion and he walked the streets of Rome with it.
[edit] 11. Relate four stories in the Bible in which a member of the cat family is mentioned.
- Samson and the lion.
- David killed a lion and a bear
- Daniel's dream of the lion with wings and leopard with four heads.
- Lion killed a disobedient prophet.
- Benaiah killed a lion in a snowy pit.
- Calf and the lion will lie down together in heaven.
- Can a leopard change his spots?
- Daniel and the Lions Den
[edit] 12. Identify from pictures or personal observation seven kinds of wild cats. Tell in what part of the world they are found.
[edit] Caracal
Caracals are distributed over Africa and West Asia. Their habitat is
dry steppes and semi-deserts, but also woodlands, savanna, and scrub
forest. They are solitary, or paired, territorial cats.
[edit] Cheetah
Today, most cheetahs that are found in sub-Saharan Africa, though a few
are still seen in Iran. In the past, they used to be found throughout
northern India and Iran. They prefer to live in semi-deserts, savannas,
prairies, and thick brush. Because they rely upon speed to hunt, they
avoid dense forests.
[edit] Jaguar
Jaguars live in the rain forests and more open countryside in South and
Central America, and are the largest members of the cat family there.
Jaguars are strong swimmers and climbers, and they often prefer to live
by rivers, in swamps, and in dense forest with thick cover for stalking
prey. Jaguars once lived as far north as the southwestern United States.
The last wild jaguar in the United States died around 1960. Some of
these cats are once again migrating north from Mexico.
[edit] Leopard
Leopards live in the Middle East, parts of Asia, and Africa. This means they live in more places than any other big cat.
[edit] Lion
Despite the nickname King of the Jungle, most lions live on the flat, grassy plains called savannas.
In ancient times, lions roamed nearly every continent. Today, they can
commonly be found across central and southern Africa. There is also a
small population in the Gir forest of India on the continent of Asia.
[edit] Lynx
The four species of lynx are very widespread. The European Lynx lives
in northern Europe and Asia. The Canadian Lynx lives in North America.
The Iberian (or Spanish) Lynx is one of the most highly endangered cats
and only lives in wild parts of Spain. Bobcats are the smallest type of
lynx, living in North America. Because they hunt small prey, they live
in a wide variety of habitats.
[edit] Ocelot
Ocelots mostly live in South and Central America, but there are some
as far north as the very southern reaches of the United States of
America. There are eleven different types (or subspecies) of ocelot. These live in different parts of the south of the Americas.
[edit] Puma
Pumas are widely spread in North, Central and South America. They can
be seen in a variety of habitats from desert to forest all the way from
northern British Columbia in the north to the southern end of the Andes
mountain range. Pumas were driven out of the eastern half of North
America by human pressure; a small population remains in Florida and
occasionally there are puma sightings in other eastern states.
[edit] Serval
Servals live in the savannahs (grasslands) of Africa. This allows
them to see both their prey and their predators. As a medium sized cat
they have to be wary of lions and hyenas. Servals are good swimmers and
often live near open water where they can take an occasional dip to hunt
for fish or swipe at the birds that stop by.
[edit] Tiger
Tigers live in forests and grasslands of eastern and southeastern Asia.
They live in countries such as Bangladesh, Bhutan, China, India, Nepal,
Cambodia, Laos, Malaysia, Myanmar, Thailand and Vietnam, Indonesia
(Sumatra), and the Russian Far East. The Bengal Tiger is the national
animal of India.
[edit] Wild cat
The European Wild Cat lives in forests of Western, Central and
Eastern Europe, as well as in Scotland and Turkey; it is not found in
Scandinavia, Iceland, England, Wales, or Ireland. The African Wild Cat
is found in deserts and savannahs of Africa and the Arabian peninsula.
The Asiatic Wild Cat primarily inhabits the scrub desert of Central
Asia.
[edit] References
Subjects: Adventist Youth Honors Answer Book/Honors with an Advanced Option | Adventist Youth Honors Answer Book/Honors | Adventist Youth Honors Answer Book | Adventist Youth Honors Answer Book/Skill Level 1 | Adventist Youth Honors Answer Book/Honors Introduced in 1945 | Adventist Youth Honors Answer Book/Nature | Adventist Youth Honors Answer Book/General Conference | Adventist Youth Honors Answer Book/Naturalist Master Award/Core | Adventist Youth Honors Answer Book/Completed Honors
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Adventist Youth Honors Answer Book/Household Arts/Cooking
From Wikibooks, the open-content textbooks collection
| Cooking | ||
|---|---|---|
| Household Arts General Conference See also Cooking - Advanced |
Skill Level 1 | |
| Year of Introduction: 1928 | ||
|
The Cooking Honor is a component of the Homemaker Master Award. |
[edit] 1. Know how to properly operate the kind of stove you have in your home. Know how to put out an oil or grease fire on your stove. Know how to prevent such a fire. Know safety precautions while cooking, including consideration of small children.
- Operating a stove
There are two major classes of stoves in common use in the United States today, the gas stove and the electric stove. Gas stoves burn either propane or natural gas and cook with an exposed flame. Most have automatic ignition so you do not need to strike a match to light a burner. Simply turn the knob and set the flame to the desired level. Electric stoves cook with a heating element which converts electrical energy into heat. Like gas stoves, the cook must turn a knob, but unlike gas stoves, there is no flame, so its level cannot be directly observed. Instead, the knobs are marked with numbers generally ranging from 1 to 9 or 10. The settings 1-3 corresponds to low heat, 4-6 correspond to medium heat, and 7-10 correspond to high heat.
- Putting out a grease fire
In case of a grease fire in a pan, cover the pan with its lid. This will deprive the fire from oxygen and it will go out. If the cover is already on the pan, you may need to use a fire extinguisher.
- Safety considerations
Stoves with knobs along the back of the unit are more appropriate in households with small children because the children cannot reach the knobs and turn the stove on. This does present a lesser danger to the cook, as he or she must reach across the burners to adjust the knobs - don't wear loose clothing when cooking with such a stove.
Another hazard to children involving stoves are pot handles. These should always be turned such that they do not overhang the edge of the stove where a child could grab it or run into it. An overturned pot of boiling water can cause severe burns.
Do not place flammable items on the stove, ever. This includes paper or plastic plates, or food packaging items (boxes and bags). It is easy to accidentally turn on the wrong burner, and if a flammable item is on that burner, tragedy may ensue.
Remember that the burners stay hot for several minutes after they have been turned off.
Many foods (especially pastas) are boiled in water and the water is then drained. Use a colander for this purpose. When transporting a pot full of boiling water from the stove to the sink, do not lift the pot over the head of a child who may be underfoot - clear the area first. While cooking, dishes and cooking implements pile up in the sinks of even the cleanest of kitchens. Remove any dishes from the sink before pouring boiling water into it. The sudden temperature increase can shatter glass, and you do not want boiling water to pool up in any dishes in the sink.
[edit] 2. Know how to properly use measuring spoons, measuring cups, and if available an electric mixer, a blender, and a food processor.
[edit] Measuring spoons and cups
Measuring spoons are used for measuring small amounts of dry or liquid ingredients. It is best to have two sets and use one for measuring dry ingredients and the other for measuring liquid ingredients. This will save you time because you won't have to wash and dry the spoons every time you need to switch between dry and liquid items.
For liquid measures, fill the spoon all the way to the top. For dry measures, level the spoon off with a knife.
Measuring cups are for measuring larger amounts of ingredients, and again, it is wise to have two to avoid mixing dry and wet ingredients during the measuring process, but even more importantly, a dry measure is not the same thing as a liquid measure. A dry measuring cup measures volume while a liquid measuring cup measures weight. It is unfortunate that these units are both named ounces. A one-ounce volume of water very nearly weighs one ounce, but a one-ounce volume of flour weighs quite a bit less than one ounce. Make sure you understand which type of ounce is being specified in a recipe.
Measure dry ingredients with a dry measuring cup using the same procedure as with a measuring spoon - that is, level it off with a knife. Liquid measuring cups are usually made of glass, and the measurements are marked on the side. Fill the measuring cup to the correct level by looking directly across the measuring line, not looking down at an angle.
[edit] Mixers
A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping food ingredients. Mixers come in two major variations, hand mixers and stand mixers.
A hand mixer, as the name implies, is a hand-held device. It typically consists of a handle mounted over a large enclosure containing the motor, which drives two beaters. The beaters are immersed in the food to be mixed. Be careful when removing the beaters from the food. If you have a deep bowl and can lift the beaters free of the food without lifting them above the rim of the bowl, you may lift them before turning off the mixer. This will fling food onto the sides of the bowl freeing it from the beaters. If you lift running beaters outside the bowl, you will fling food all over the kitchen, creating an unnecessary mess.
A stand mixer is essentially the same as a hand mixer, but is mounted on a stand which bears the weight of the device. Stand mixers are larger and have more powerful motors than their hand-held counterparts. They generally have a special bowl that is locked in place while the mixer is operating.
[edit] Blenders
A blender is a kitchen appliance used to blend ingredients or puree food. The term typically refers to a stationary, upright electrical device, which is to be distinguished from a hand-powered or electric mixer that may be used for similar purposes.
A typical blender is built around a vessel for the ingredients to be blended. At the top of the vessel is a cap to prevent ingredients from escaping when the blender is switched on. At the bottom is a blade assembly, typically removable for cleaning purposes. The bottom seal is most likely watertight. The vessel rests upon a base containing a motor (for turning the blade assembly) with controls on its surface. Most modern blenders offer a number of possible speeds.
[edit] Food Processors
A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".
Food processors are similar to blenders in many ways. The primary difference is that food processors use swappable blades and disks (attachments) instead of a fixed blade. Also, their bowls are wider and shorter, a more appropriate shape for the solid or semi-solid foods usually worked in a food processor.
Its functions normally consist of:
- Chopping Vegetables
- Grinding items such as nuts, meat, or dried fruit
- Shredding or Grating cheese or vegetables
- Pureeing
- Mixing and kneading doughs
The base of the unit houses a motor which turns a vertical shaft. A bowl, usually made of transparent plastic, fits around the shaft. Cutting blades can be attached to the shaft; these fit so as to operate near the bottom of the bowl. Shredding or slicing disks can be attached instead; these spin near the top of the bowl. A lid with a "feed tube" is then fitted onto the bowl.
The feed tube allows ingredients to be added while chopping, grinding or pureeing. It also serves as a chute through which items are introduced to shredding or slicing disks. A "pusher" is provided, sized to slide through the feed tube, protecting fingers.
Almost all modern food processors have safety devices which prevent the motor from operating if the bowl isn't properly affixed to the base or if the lid isn't properly affixed to the bowl.
[edit] 3. What is meant by boiling, broiling, frying, baking, simmering, waterless cooking, and if available microwave cooking? Which are the most healthful ways of preparing common foods? Which are the most unhealthful ways?
[edit] Boiling
Boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.
In places where the available water supply is contaminated with disease-causing bacteria, boiling water (and allowing it to cool) before drinking it is a valuable health measure. Boiling water for a few minutes kills most bacteria, amoebas, and other microbial pathogens. It thus can help prevent cholera, dysentery, and other diseases caused by these organisms.
Foods suitable for boiling include fish, vegetables, pasta, eggs, meats, sauces, stock, and soups.
Advantages:
- Older, tougher, cheaper joints of meat and poultry can be made digestible.
- It is appropriate for large-scale cookery
- Nutritious, well flavored stock is produced
- It is safe and simple
- Maximum colour and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum
Disadvantages:
- There is a loss of soluble vitamins in the water.
- It can be a slow method
- Foods can look unattractive
Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory.
[edit] Broiling
Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. As it is a way of cooking without added oil, it is popular in low-fat diets.
In electric ovens, broiling is accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Gas ovens often have a separate compartment for broiling, as a drawer below the flame.
[edit] Frying
Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed.
Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a special crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour.
Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.
[edit] Baking
Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven or only from the bottom element. Breads, desserts, and meat are often baked, and baking is the primary cooking technique used to produce cakes and pastry-based goods such as pies, tarts, and quiches.
[edit] Simmering
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94 °C or 200 °F.
Simmering ensures gentler treatment than boiling to prevent toughening and prevent food from breaking up. Simmering is usually a rapid and efficient method of cooking.
[edit] Waterless Cooking
Waterless cooking is a method of cooking food without adding water (there is already water in most foods), fats, or oils. This technique requires the use of some very expensive cookware designed expressly for this purpose, but there are some health benefits too. Boiling water will dissolve some nutrients which are then flushed from the food. Waterless cooking is done in a sealed container that locks in all the moisture already present in the food. Vitamins and flavor are also retained by the food, so there is no need to add butter, salt or oil to liven it up.
[edit] Microwave cooking
Microwave ovens have revolutionized cooking since their use became widespread in the 1970s.
Professional chefs generally find microwave ovens to be of limited usefulness. On the other hand, people who are lacking in free time, or not comfortable with their cooking skills, can use microwave ovens to reheat stored food (including commercially available pre-cooked frozen dishes) in only a few minutes.
Food is heated for so short a time that it is often cooked unevenly. Microwave ovens are frequently used for reheating previously cooked food, and bacterial contamination may not be killed by the reheating, resulting in foodborne illness. The uneven heating is partly due to the uneven distribution of microwave energy inside the oven, and partly due to the different rates of energy absorption in different parts of the food.
The first problem is reduced by a stirrer, a type of fan built in to the over (but hidden from view) that reflects microwave energy to different parts of the oven as it rotates, and by a turntable or carousel that turns the food.
It is also important not to place food or a container in the center of a microwave's turntable. That actually defeats its purpose. Rather, it should be placed a bit off-center so that the item travels all around the area of oven's cooking cavity, thus assuring even heating.
The second problem must be addressed by the cook, who should arrange the food so that it absorbs energy evenly, and periodically test and shield any parts of the food that overheat.
Many microwave ovens' performance drops after about 15 minutes of continuous usage, which means food takes longer to cook. When heating several meals, the last meal to be cooked may not be heated properly as a result.
Defrosting is another common weakness, as many microwave ovens may start to cook the edges of the frozen food, while the inside of the food remains frozen.
Closed containers and eggs can explode when heated in a microwave oven due to the pressure build-up of steam. Products that are heated too long can catch fire. Manuals of microwave ovens warn of such hazards.
Tin foil, aluminum foil, ceramics decorated with metal, and products containing other metals can cause sparks when they are used in a microwave.
Several microwave fires have been noted where Chinese takeout boxes with a metal handle are microwaved, and also where "homemade" microwave popcorn bags have been sealed using a metal staple, which is then heated and sets fire to the bag. This type of accident can pose a dangerous situation because of the extremely flammable mixture of popcorn and oil in the bag. Thus, it is good practice to remove any metal utensils or metal containing objects from a microwave oven before operating it, as the behavior of these objects when immersed in a strong microwave radiation field is unpredictable.
[edit] Most/Least Healthful Methods
Waterless cooking may be the most healthful way of cooking food, but baking is also a good choice. Fried foods are the least healthful way to cook food, and unfortunately, this is the technique used most frequently by "fast food" restaurants.
[edit] 4. Demonstrate your ability to properly prepare two different kinds of hot cereal, a healthful hot drink, and cook eggs in two different ways other than frying.
| Hominy Grits | |
|---|---|
| Ingredients | Procedure |
|
Grits may be sweetened with honey, brown sugar, maple syrup, or jelly. Grits can also be flavored with cheese, sunnyside up egg, or vegetarian sausage. Serve while hot. Recipe adapted from Effigy Mounds National Monument. |
| Porridge | |
|---|---|
| Ingredients | Procedure |
|
|
| Hot Apple Cider | |
|---|---|
| Ingredients | Procedure |
|
Pour the apple juice and maple syrup into a large pan. Place the
cloves, cinnamon sticks, allspice, and citrus peelings on the center of a
piece of cheesecloth. Bundle it up and tie it up with a piece of
string. Place the bundle in the apple juice and cook for 5 to 10 minutes
over moderate heat - do not let it boil. Turn off the heat (or turn it
way down) and discard the spice bundle. Ladle the cider into mugs and if
desired, put another cinnamon stick in each cup. |
| Hard-boiled Eggs | |
|---|---|
| Ingredients | Procedure |
|
Using eggs that have been in the fridge for several days (but are still before the date on the shell or carton), will make it easier to peel the eggs once they are cooked. If you are using really fresh eggs, rather than commodity eggs from the store, you may have to keep them three weeks or more before they will be easily peeled. Two major problems arise when making hard-boiled eggs: overcooking and cracking. You can tell if an egg is overcooked by examining the yolk. If the egg was cooked too long the yolk will be a pale yellow surrounded by a green or greenish band. Overcooked eggs also give off the faint odor of sulfur. Cracking of eggs while cooking is caused by the too rapid expansion of pressure in the air pocket inside the egg. Eggshell is porous and will allow the air to escape as the egg heats and its contents expand. However if the egg heats too quickly the air does not have time to escape. This causes an uneven pressure on the inside of the shell as the air pocket heats at a different rate than the white. The egg then cracks, often leaking into the cooking water. There is one solution to these two problems. Place the eggs to be cooked in a pan or pot of cold water. There should be enough water to cover all the eggs completely. The pot should be large enough for all the eggs to lay on their sides with a little space between them. If they do touch it is alright, but there should be enough space that they don't have to be touching to fit. Turn the stove on and bring the water to a rolling boil. Notice as you heat the eggs, you will see tiny air bubbles coming from the base (the big end) of the egg. This is air from the air pocket escaping. Once the water has been at a rolling boil for about a minute and a half, turn the stove off. Allow the water to gradually cool with the eggs in it. After about twenty minutes the water should be cool enough to reach in with your hands and remove the eggs. Not only have you allowed the air to escape, preventing the egg from cracking, but by gradually heating and then cooling the eggs they won't have overcooked. By the time the center of the egg has become hot enough to start really cooking the water will be cooling it down. Enjoy your eggs! [edit] SourcesMaking Great Hard-boiled Eggs |
| Cottage Cheese Eggs | |
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| Ingredients | Procedure |
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Serve with or on wheat toast. |
[edit] 5. Prepare potatoes healthfully by two different methods.
[edit] Mashed Potatoes
The first step in making mashed potatoes is to boil them. Old potatoes normally need to be peeled before boiling. Many new potatoes are better when boiled in their skins, but you should of course wash them first. Small potatoes can be cooked whole. Larger potatoes will cook more evenly and quickly if you cut them into roughly egg-sized pieces. Put the potatoes in a large enough pan and add enough water to cover them easily. Add a little salt if you like. Bring to the boil. Potatoes will take around 25 minutes to cook through. To test whether they are done, press the tip of a cook's knife into one. It should be able to slip in and out easily. Drain the cooking water and attack the potatoes with a knife so that they are cut into small pieces. (This is very therapeutic.) You then need to add some milk and butter (according to taste and waistline) and puree all ingredients. Use a potato-ricer or a mixer for best results or a hand held masher for possibly lumpy mash. You can add salt and pepper or other herbs and spices as you wish.
[edit] Baked Potatoes
On a cold day, few things are nicer than a baked potato. Use a large potato, with its skin on. Preheat the oven to very hot (gas mark 7) and put in the potatoes for about an hour. Especially when using an electric oven, it is important to protect the potatoes from drying by covering them with foil or coating them in oil. A lid over the whole batch will do, saving on foil and oil. You may put a metal skewer through the potato to help distribute heat evenly. Trial and error are, as usual, your friends. Serve the potato as hot as you can stand it. Fillings can include butter, grated cheese (something strong like cheddar), baked beans, pesto - you name it. And eat the skin - it really is good for you, like your mum said.
[edit] 6. Cook three other vegetables in the most healthful way.
The most healthful way to prepare vegetables is to wash them and serve them raw (possibly slicing them first), but the requirement does say to cook them, so we'll have to go that route. Most vegetables can be steamed for a short amount of time - the shorter the better, as that's the closest to raw you're going to get and still cook them.
[edit] Spinach
Plain cooked spinach is best served steamed or boiled in a minimum amount of water for no more than five minutes. The bulk of the leaves reduces enormously in cooking. Allow about 4 ounces per serving and use the biggest pan you have. Serve with lemon juice, or perhaps with salt.
Spinach is a common ingredient in Indian cuisine, where it is known as saag. Try sprinkling the raw leaves with garam masala before cooking for a slightly different and low sodium alternative to salt.
[edit] Green Beans
Wash beans thoroughly in clear, cool water. Beans can be cooked whole, cut crosswise or diagonally, or French-cut (i.e., cut along the length of the bean). If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style (i.e., lengthwise).
Stir-frying is one of the easiest ways to prepare green beans. This method maintains more nutrients than other cooking methods, although it also adds a little fat to them. Whatever cooking method you choose, remember to cook beans as little as possible, using the least amount of water possible.
Boiling, steaming, and microwaving are other common methods for preparing green beans. When boiling, beans may release some nutrients into the water, so try to re-use the bean water to regain some of the nutrients lost. For example, you can use the water to boil rice.
[edit] Winter Squash
To cook a decent-sized winter squash in the traditional way, first slice it in half from stem end to blossom end. If the squash is very large, cut it a few more times. Place the pieces into a baking dish. Cover the dish with foil to keep the squash from getting terribly dry. Cook the squash for a fairly long time, not at a very high temperature, so that it gets soft all the way to the inside. The squash is done when you can easily shove a spoon into it. Serve the squash as it is. Add butter and maple syrup at the table.
[edit] 7. Prepare a simple salad. Why do we need fresh salads in our diet?
Green salads are an excellent source of vitamins and dietary fiber. Furthermore, salads are generally low in calories, and if served at the beginning of a meal, tend to satisfy the appetite before high-calorie items are introduced. A simple salad may start out with one or more types of lettuce (iceberg, romaine, etc), and to that other vegetables are added, such as tomatoes, olives, cucumber slices, green peppers, mushrooms, radishes, or onions. This combination is then "tossed" to mix the ingredients together before serving. Salad dressing may be selected and added by the person eating the salad.
[edit] 8. Know the food pyramid guide. Why is it important that we follow the food pyramid guide in our diet every day? Make a chart for one week of the foods you eat to see if you are following the food pyramid guide.
The food pyramid guide is updated and published by the United States Department of Agriculture (USDA). The 2005 version is shown here:
With the updated version, the USDA did away with "number of servings" criteria, and replaced it with a web-based tool that features individualized plans and statistics. The tool can be found at mypyramidtracker.gov. This tool also allows a person to enter a daily food diary, analyze nutrient intake, and can compare an individual's diet with the food pyramid recommendations. Other improvements to the pyramid include the replacement of "serving size" with the more objective "cups."
Following the food pyramid helps ensure that a person gets a balanced and varied diet. To know the recommendations for a particular individual using the current version of the USDA food pyramid, you must first go to MyPyramid.gov and enter the Pathfinder's profile (age, sex, and physical activity). This will tell you how much of each food category the Pathfinder should eat.
The values in the table below are for children who are physically active for 60 minutes or more per day. Use the USDA website for adults and for less active children.
| Food Group | Grains | Vegetables | Fruits | Milk | Meat & Beans |
| 10 year-old Male | 7 oz | 3 cups | 2 cups | 3 cups | 6 ounces |
|---|---|---|---|---|---|
| 10 year-old Female | 6 oz | 2.5 cups | 2 cups | 3 cups | 5.5 ounces |
| 11 year-old Male | 7 oz | 3 cups | 2 cups | 3 cups | 6 ounces |
| 11 year-old Female | 6 oz | 2.5 cups | 2 cups | 3 cups | 5.5 ounces |
| 12 year-old Male | 8 oz | 3 cups | 2 cups | 3 cups | 6.5 ounces |
| 12 year-old Female | 7 oz | 3 cups | 2 cups | 3 cups | 6 ounces |
| 13 year-old Male | 9 oz | 3.5 cups | 2 cups | 3 cups | 6.5 ounces |
| 13 year-old Female | 7 oz | 3 cups | 2 cups | 3 cups | 6 ounces |
| 14 year-old Male | 10 oz | 3.5 cups | 2.5 cups | 3 cups | 7 ounces |
| 14 year-old Female | 8 oz | 3 cups | 2 cups | 3 cups | 6.5 ounces |
| 15 year-old Male | 10 oz | 5 cups | 2.5 cups | 3 cups | 7 ounces |
| 15 year-old Female | 8 oz | 3 cups | 2 cups | 3 cups | 6.5 ounces |
[edit] 9. Set the table properly for your family for an evening meal. Serve a balanced meal that you have planned and prepared as much as possible by yourself. Include main dish, vegetable, and salad.
Properly setting a table means not putting out utensils and dishes that will not be used in the meal. A casual table setting will do for the family evening meal, and since this one requires a salad, vegetable, and main dish, we can dispense with many of the formalities.
- Dinner Plate
- Start by setting the dinner plate on the center of the placemat (if a placemat is not used, set the plate on the table centered in front of the chair), about two inches from the edge of the table.
- Forks
- You will need two forks - one for the salad (usually a smaller fork) and one for the main entree and vegetables. Both forks should be placed to the left of the plate, with the dinner fork closest to the plate.
- Napkin
- Put a napkin to the left of the salad fork.
- Knife and Spoon
- The knife and spoon go to the right of the dinner plate, with the knife set closer to the plate. The knife's edge should face the plate, and the spoon should be placed right-side up (such that the bowl of the spoon would hold a liquid).
- Glasses
- The drinking glass should be placed above the knife.
- Salad Bowl
- The salad bowl should be placed above the forks.
[edit] 10. Follow a recipe correctly in making a vegetarian entree or a vegetable casserole.
| Tuno-mac | |
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| Ratatouille | |
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| Ingredients | Procedure |
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| Potato-Chickpea Curry | |
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| Ingredients | Procedure |
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[edit] 11. Start a recipe file of your own. Put into it 10 recipes of dishes you have personally prepared from entrees, vegetables, salads, and beverages.
This answer book already has nine recipes in it, so the Pathfinder should find a tenth (or more!) recipe on his or her own. Also note that the recipes listed here are only suggestions. Individual taste may dictate that other recipes be used instead, and not only is that fine, it is highly encouraged. Bon Appetite!
[edit] References
Some recipes for this chapter were taken, or adapted from Wikibook's Cookbook.
Subjects: Adventist Youth Honors Answer Book/Honors with an Advanced Option | Adventist Youth Honors Answer Book/Honors | Adventist Youth Honors Answer Book | Adventist Youth Honors Answer Book/Skill Level 1 | Adventist Youth Honors Answer Book/Honors Introduced in 1928 | Adventist Youth Honors Answer Book/Household Arts | Adventist Youth Honors Answer Book/General Conference | Adventist Youth Honors Answer Book/Homemaker Master Award | Adventist Youth Honors Answer Book/Completed Honors
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