調理指導に関する問題(1) : 沸騰について
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概要
- 論文の詳細を見る
It is well known that boiling of water or aqueous solutions must be carefully observed in the cooking practice. The author intended to know about the contribution of fundamental education (elementary, middle and high school) to the correct understanding of "boiling" prior to the lecture of cooking for the freshmen at the Tokyo Gakugei Daigaku. Students were requested to observe the elevation of temperature of the test liquids while heating and to record the temperature at which the boiling may be taking place. Samples were chosen in kind and size as for common cooking practice. It was suggested from this inquiry that these students have had an incomplete knowledge on boiling of the distilled water at 99±1℃. This status became improved by the teaching to increase the number of students who can find the correct boiling point. In conclusion, the problem on boiling must be carefully understood as an item of cooking practice at the middle school.
- 日本家庭科教育学会の論文
- 1961-03-15