e with beef? 362. How do lamb and mutton differ in
composition? 363. To what extent do the various cuts differ in
composition? 364. How do the more expensive cuts of lamb compare in
nutritive value with the less expensive cuts? 365. How does pork differ
in composition from other meats? 366. Give the general composition of
ham. 367. Give the composition and nutritive value of bacon. 368. How
does bacon compare in food value with other meats? 369. How does the
character of the fat influence the composition and taste of the meat?
370. What influences the texture or toughness of meats? 371. How do
cooked meats compare in composition with raw meats? 372. To what extent
are nutrients lost in the boiling of meats? 373. What influence does the
temperature of the water in which the meat is placed for cooking have
upon the amount of nutrients extracted? 374. To what is the shrinking of
meats in cooking due? 375. Of what does meat extract mainly consist?
376. To what do beef extracts owe their flavor? 377. What is their food
value? 378. What is their dietetic value? 379. What is lard? 380. How
does it differ in composition from other fats? 381. What is imparted to
meats during the smoking process? 382. Why is saltpeter used in the
preservation of meats? 383. Do vegetable foods contain nitrates and
nitrites? 384. How does poultry resemble and how differ in composition
from other meat? 385. Give the characteristics of sound poultry. 386.
Give the general composition of fish. 387. How does the flesh of
different kinds of fish vary in composition? 388. What influence does
salting and preservation have upon composition? 389. How do fish and
meat compare in digestibility? 390. How does the mineral matter and
phosphate content of fish compare with that of other foods? 391. What
are the main nutrients in oysters? 392. Give the general food value of
oysters. 393. What is meant by the fattening of oysters? 394. What
effect does the character of the water used in fattening have upon the
sanitary value? 395. Give the general composition of the egg. 396. How
do different parts of the egg differ in composition? 397. How does the
egg differ in composition from the potato? 398. Is color an index to the
composition of the egg? 399. What effect does cooking have upon the
composition of the egg? 400. What factors influence the flavor of eggs?
401. How do different ways of cooking affect the digestibility? 402.
Under what conditions can eggs be used ec