Analyzing the Cooking Behavior of Sophomore Female Students : In relation to the ability for preparation of cooking

Research, Article Japanese OPEN
今川, 真治 (2012)
  • Publisher: 広島大学大学院教育学研究科
  • Journal: 広島大学大学院教育学研究科紀要. 第二部, 文化教育開発関連領域 (issn: 1346-5554, pp: 315-323)
  • Related identifiers: doi: 10.15027/34011
  • Subject: 大学2年女子学生 | ability for preparation | 段取り力 | 調理行動 | cooking behavior | 370 | sophomore female students
    mesheuropmc: food and beverages | education | otorhinolaryngologic diseases | technology, industry, and agriculture

The aim of this study was to clarify the Dandori-ryoku (the ability for preparation in cooking) by analyzing the practical cooking behavior of sophomore female students. Ten sophomore female students were participated in the experiment to cook three kinds of food (cooking rice, making miso soup and fried vegetables). The behavior of the participants during cooking were videotaped and analyzed in detail later especially in relation to Dandori-ryoku. Such behaviors as “starting from cooking rice with the prospect of the whole cooking process", “prepare the cookware or seasoning near the worktop before ignite the stove burner", “perform multiple heating recipes in parallel to decrease the total cooking time" etc. were considered as Dandori-ryoku. Students with high knowledge about cooking and basic technical skills to cook showed higher level of Dandori-ryoku. Therefore in home economics study in the elementary and the secondary schools, more education will be required to learn precise knowledge and improve basic cooking skills.
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