CHAPTER XII. FORM IV: SENIOR GRADE (Continued) Meat 186 Names of Meat 187 Parts of Meat 188 Composition of Fat 188 Composition of Bone 188 Composition of Muscle 190 Meat Experiments 191 Selection of Meat 192 Care of Meat 193 General Ways of Preparing Meat 193 Notes on Tough Meat 193 Digestibility of Meat 195 General Rules for Cooking Meat 198 Baking, broiling, boiling, stewing, beef juice 199 Fish Points of Difference Between Fish and Ordinary Meat 199 Kinds of Fish 200 Selection of Fish 200 Cooking of Fish 200 Gelatine 200 Source 201 Commercial Forms 201 Properties 201 Steps in Dissolving 201 Value in Diet 202 Ways of Using 202 Frozen Dishes 203 Value 203 Kinds 203 Water ice, frappe sherbet, ice cream, plain ice cream, mousse 203 Practical Work 204 Freezing, packing, moulding 204 Planning of Meals 205