The care of winter vegetables and fruit.
The care of perishable vegetables and fruit.
Prevention of spoilage of milk, meat, and fish.
Preservation of eggs.
Care of bread and other baked products.
What should not go into the garbage pail.
Good cooking and attractive serving.
Failure to use perishable food promptly.
Failure to use left-overs completely.
Failure to use all food materials (fats, meat and fish bones, etc.).
Leaving small portions of food in mixing and cooking dishes.
Lack of accurate measuring and mixing, so that food is not palatable.
Allowing food to be scorched or otherwise spoiled in preparation.
Providing over-generous portions in serving.
Failure to eat all food served.
Preventing loss of food in the market:
Sanitary display cases for food.
Prevention of "sampling" and handling of food.
Food protection in food carts and delivery wagons.
Proper care of milk.
Proper care of meat and fish.
Prevention of cereal products from deterioration.
Protection of fruits and vegetables.
The care of bread and bakery products.
Careful selection of food.
Following are special points which might be discussed:
The well-planned house.
Saving steps by better arrangement of equipment.
Lessening work by systematizing it.
Menu-planning for lessened work in preparation.