10. What is the best temperature for baking a loaf? For baking biscuit? 11. What are the principles and practical points in toast-making? (See Chapter IV.) 12. What is the argument in connection with homemade bread _versus_ baker’s bread? 13. How can the public insure good quality baker’s bread? 14. What is the nutritive value and digestibility of bread? 15. How much bread in the 100-Calorie portion? CHAPTER XIII MEATS AND POULTRY The meats that we commonly use are derived from the flesh of domestic and wild animals of herbivorous habits and from fowls. The flesh of carnivorous animals is seldom used as food. The various kinds are obtained as follows: _Meat_ _Animal_ Beef Ox Veal Calf Mutton Sheep Lamb Young sheep Pork Pig Ham and bacon Pig Venison Deer Under the head of poultry we include the common fowl, turkeys, ducks and geese, the guinea hen, and game birds. [Illustration: FIG. 57.——Fiber cells of plain muscular tissue. _Kimber’s Anatomy for Nurses._] =Quality of good meat.=——The quality of meat is dependent on the condition of the animal from which it is derived. The creature should be in perfect health and well fed. Good beef is largely obtained from the cattle ranges of the West, but there is no reason why cattle should not be raised to greater extent in the East. Sheep for mutton are best raised where the climate is not too severe. Methods of slaughter, transportation, and preservation all affect the quality of beef. The pure food laws and Federal meat inspection law are valuable to the consumer in their control of the quality of the meat, that it shall be free from disease and from adulterations. See Chapter XVII for the discussion of preservatives and pure food laws. [Illustration: FIG. 58.——Cuts of Beef. KEY: _A._ Ribs _B._ Hip bone _C._ Loin _D._ Porterhouse _E._ Prime ribs _F._ Shoulder _G._ Neck _H._ Head _I._ Brisket _J._ Shin _L._ Navel _M._ Plate _N._ Flank _O._ Leg _P._ Horseshoe _Q._ Round _R._ Oxtail _S._ Rump _Z._ Sirloin _Courtesy of Bureau of Publications, Teachers College._] In meat as it is purchased we have bone, fat, and the flesh, consisting of the muscle of the animal with its connective tissue. The color of the meat should be clear and fairly bright, not purplish or dull. There should be little or no odor, and the meat should be firm and elastic to the touch. _Beef_ should be a bright red and well streaked with fat. _Veal_ should be pink and is somewhat less firm than beef. If watery and flabby, it is too young. _Mutton_ is a duller red, and firm. The fat is white or slightly yellow and hard. _Lamb_ is pink, rather than red, and slightly less firm. _Pork_ is rather pale, somewhat less firm than beef and mutton, and the fat is softer.