Ten Lessons On Meat
The green front cover of the book features text reading Ten Lessons On Meat For Use In Schools, Second Revised Edition, Prepared By National Live Stock And Meat Board. A green leaf design appears on both sides of the light green text box. The back cover is blank. A passage of the Preface reads "Ten Lessons On Meat has been completely rewritten in order to present to teacher and student the latest authentic information on meat; its structure and composition, its nutritive value, and the correct methods of preparation." Lessons are titled: Meat, Physical Structure and Chemical Composition; Identification and Selection of Meat; Principles of Meat Cookery - Preparation of the Tender Cuts, Broiling and Panbroiling; Principles of Meat Cookery - Preparation of Less Tender Cuts; Preparation of the Less-Tender Cuts - Mechanical Methods; Soup; The Value of Meat as a Food; Feeding the Family for Health; The Art of Carving. Some recipes are included. Charts and black and white illustrations accompany the text. Also, a separate card is included in the book, featuring a Deep Fat Frying Time And Temperature Chart, with six recipes on the back side.
Donor: Sliker, Shirley Brocker
Publisher: National Live Stock and Meat Board (Chicago, Ill.)
22.5 x 14.6 cm
- Food Value Charts
- Time Tables
Copyright: This item is under copyright.
Citation: Ten Lessons On Meat. The Alan and Shirley Brocker Sliker Collection, MSS 314, Special Collections, Michigan State University Libraries. Available at http://www.lib.msu.edu/exhibits/sliker/detail.jsp?id=8269