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〈論文〉短大生の調理技術に関する調査
https://kindai.repo.nii.ac.jp/records/11718
https://kindai.repo.nii.ac.jp/records/117189b438893-9a09-461a-b69b-0e254fef4469
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN10297606-20131200-0011.pdf (960.0 kB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2014-03-01 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | 〈論文〉短大生の調理技術に関する調査 | |||||||||||||
| その他（別言語等）のタイトル | ||||||||||||||
| その他のタイトル | 〈Report〉Survey of Cooking Skill of the Junior College Student | |||||||||||||
| 著者 |
八尋, 美希
× 八尋, 美希
× 秋武, 由子
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| 言語 | ||||||||||||||
| 言語 | jpn | |||||||||||||
| キーワード | ||||||||||||||
| 主題 | cooking skill, junior college student, seasoning, the round slice of a cucumber | |||||||||||||
| 資源タイプ | ||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||
| 著者(英) | ||||||||||||||
| 言語 | en | |||||||||||||
| 値 | Yahiro, Miki | |||||||||||||
| 著者(英) | ||||||||||||||
| 言語 | en | |||||||||||||
| 値 | Akitake, Yoshiko | |||||||||||||
| 著者 所属 | ||||||||||||||
| 値 | 近畿大学九州短期大学 生活福祉情報科; 准教授 | |||||||||||||
| 著者 所属 | ||||||||||||||
| 値 | 近畿大学九州短期大学; 非常勤講師 | |||||||||||||
| 著者所属(翻訳) | ||||||||||||||
| 値 | Kyushu Junior College of Kinki University Living Welfare Information Course | |||||||||||||
| 著者所属(翻訳) | ||||||||||||||
| 値 | Kyushu Junior College of Kinki University | |||||||||||||
| 版 | ||||||||||||||
| 出版タイプ | VoR | |||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||
| 出版者 名前 | ||||||||||||||
| 出版者 | 近畿大学九州短期大学 | |||||||||||||
| 書誌情報 |
近畿大学九州短期大学研究紀要 en : Research bulletin of Kyushu Junior College of Kinki University 巻 43, p. 11-22, 発行日 2013-12-01 |
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| ISSN | ||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||
| 収録物識別子 | 09164383 | |||||||||||||
| 抄録 | ||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||
| 内容記述 | [Abstract] This study examined the actual cooking skill of the junior college student by the questionnaire survey of diet and the measurement test of seasoning, cucumber slicing test, apple peeling test. Most of about 70％ students do not cook in a week in 2006 and 2008 , and it decreased to 12％ in 2012 . It was answered that 70％ of students were able to make the miso soup and we guessed that but half of students were not able to prepare stock, and they use the miso with stock or the package of soup stock powder. Students have the tendency to measure the liquid seasoning lightly using a measuring spoon（15 ml）. The correct answer of the julienne strips and round cut, fine chopping were high in the survey. The sheets of average of slicing cucumber test in 2010 - 2012 were 13.23 to 19.20 . The second test was able to slice a lot of cucumbers than the first. The average value in part be not eaten of apples were 18.29％ to 20.47％ in 2010-2012 . The average time to be pared the apple were 119 sec to 148 sec among three years. | |||||||||||||
| 内容記述 | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | 著者主要担当科目(八尋): 食生活論 | |||||||||||||
| フォーマット | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | application/pdf | |||||||||||||
