Teaching Electric Cookery in Switzerland

Abstract

IN the Electrical Age of October, a magazine published by the Electrical Association for Women, an interesting summary is given of Swiss methods of teaching electrical cooking in schools. Swiss manufacturers supply special electric cookers for use in school kitchens. These are made to stand away from the wall so that access can be obtained from all sides. The oven is placed on one side instead of being put Under the hot plates as in the ordinary domestic cooker. This facilitates access to it and at the same time provides standing place for cooking utensils on the top of the oven. The arrangements are such that the pupils can be conveniently divided into four groups. Each group is self-contained and has charge of a cooker with oven, table and washing-up arrangements, and a cupboard for utensils and crockery. The items of equipment are arranged as close together as possible and in the order in which they are required. In order to teach economy, the pupils are required to reckon up the total cost in materials and electrical consumption of all food prepared. A separate meter is usually installed in the circuit supplying each cooker. Although rarely used in schools, descriptions are given of the tilting cauldron and the tilting oven often used in hotels and institutions. The cauldrons, instead of having a tap for withdrawing the contents, are arranged to tilt and pour out the contents over a wide lip. They are mounted on trunnions and worked by a worm gear so that the tipping is done gradually without the risk of spilling. They can be kept clean as easily as a basin, and the heat control is such that even milk cannot boil over.