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〈資料〉学生の調理工程の認識と調理実習の役割
https://kindai.repo.nii.ac.jp/records/21607
https://kindai.repo.nii.ac.jp/records/216070374e08a-76eb-49da-a90c-e9cc811e09d0
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN10297606-20201200-0007.pdf (2.3 MB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2021-04-12 | |||||||||
| タイトル | ||||||||||
| タイトル | 〈資料〉学生の調理工程の認識と調理実習の役割 | |||||||||
| タイトル | ||||||||||
| タイトル | 〈MATERIALS〉Recognition of the Cooking Process of the Students and Role of the Cooking Training | |||||||||
| 言語 | en | |||||||||
| 著者 |
八尋, 美希
× 八尋, 美希
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| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| キーワード | ||||||||||
| 主題 | cooking process, cut, junior college student, free descriptive, points of the textbook | |||||||||
| 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 所属 | ||||||||||
| 値 | 近畿大学九州短期大学生活福祉情報科; 教授 | |||||||||
| 著者所属(翻訳) | ||||||||||
| 値 | Kindai University Kyusyu Junior College Early Childhood Education Course | |||||||||
| 版 | ||||||||||
| 出版タイプ | NA | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||||||
| 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 Kindai University Kyushu Junior College 号 50, p. 7-15, 発行日 2020-12 |
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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 | [Abstruct] The investigation into cooking process of the popular "Nikujaga" was carried out for junior college students by free descriptive with a home-cooked meal. The investigation item is materials and quantity and cooking frequency at home and a main person in charge of cooking, the training at the junior college students and the impression and “Nikujaga（Beef and potato stew）”. As a result, 92.31% of carrots and 70.08% of onions were selected as ingredients, excluding potatoes. The meat was included in an ingredient in the ratio of 90% or more and 70% or more of the junior college students cooked Nikujaga using beef. The ratio that used the seasoning of four kinds (sugar, soy sauce, liquor, mirin) was about 30% and the ratio using three kinds (sugar, soy sauce, mirin) was 25%. The cooking process was divided into a 3-4 step. In the case of 3 steps, "cuts" → " fry" → “seasoning " and, in the case of 4 steps, "cuts " → " fry " → " soup stock and water and boil " → "seasoning". As for grasping a process of the cooking training by a 3-4 step, it was guessed that an activity became easy. It enables the cooking education that matched to individual students that a teacher grasps the cooking process of the student. Furthermore, I thought that the cooking training has a role of "the food education" by learning basic cooking, such as the traditional dishes. | |||||||||
| 内容記述 | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | 著者主要担当科目：食生活論 | |||||||||
| フォーマット | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | application/pdf | |||||||||
