Course In Cereal Foods And Their Preparation

Author : Margaret J. Mitchell
Publisher : Forgotten Books
ISBN 13 : 9780364034880
Total Pages : 84 pages
Book Rating : 4.0/5 (348 download)

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Download or read book Course in Cereal Foods and Their Preparation written by Margaret J. Mitchell and published by Forgotten Books. This book was released on 2018-03-06 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Course in Cereal Foods and Their Preparation: For Movable Schools of Agriculture Try to impress principles and not be content with the mere presentation of facts. In asking review questions be careful not to ask too many that can be answered by a mere repetition of facts learned, but ask those which can be answered only if the student has really understood and assimilated the knowledge. When possi ble, get the students to name other facts that illustrate the princi ples taught. Encourage the pupils to try other experiments than those suggested, if questions arise that might be answered by such experiments. Each student should have a notebook and keep a full record of the experiments performed and the practice work done. This is an im portant part of the work, and the lecturer, by frequently examining the books, may be able to help the student to make the record clear and correct. Have all the work done by every student, as processes which the students have themselves carried out will be better remem bered than those which have been merely Observed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.