| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2017-12-11 |
| タイトル |
|
|
タイトル |
調理実習における短期大学生の切り方の知識向上 |
| タイトル |
|
|
タイトル |
Improvement in knowledge on cutting skills among junior college students |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
料理 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
調理技術 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
切り方 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
短期大学生 |
| 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 |
| ID登録 |
|
|
ID登録 |
10.24516/00000108 |
|
ID登録タイプ |
JaLC |
| 著者 |
堀, 光代
平島, 円
磯部, 由香
長野, 宏子
Hori, Mitsuyo
Hirashima, Madoka
Isobe, Yuka
Nagano, Hiroko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Tests for 12 basic culinary cutting ways were given to 195 female junior college students who entered the college in 2009, 2010 and 2011. We studied the effect of taking cooking classes by comparing students' correct answer rate for the tests. Tests were done before and after taking cooking classes. One point was given to each correct answer, making the full-score 12 points. The average scores before and after taking cooking classes were 7.8 points and 11.0 points, the correct answer rates being 64.9% and 91.4%, respectively. Knowledge on all cutting ways except on fine chopping improved after they took cooking classes. It was found that some students had difficulty in distinguishing some cutting ways. However, as seen in the result of the tests, the correct answer rate became higher after students took cooking classes, indicating a positive effect of taking cooking classes. |
| 書誌情報 |
岐阜市立女子短期大学研究紀要
en : Bulletin of Gifu City Women's College
巻 62,
p. 75-79,
発行日 2012
|
| 出版者 |
|
|
出版者 |
岐阜市立女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
09163174 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10208264 |
| 論文ID（NAID） |
|
|
|
識別子タイプ |
NAID |
|
|
関連識別子 |
110009594781 |
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