小学校家庭科の調理実習指導における問題点その2

概要

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We have narrowed our investigation to the aspects of eating green vegetables and heating food-stuffs, and then, through experiments and survey work, we have made an attempt to solve some essencial points for he practical training of primary school students. (1) In cooking cucumbers, if you add salt of 1per cent of them, one fifth of it would be wasted away together with water oozed out from cucumbers. Therefore, you have to add salt 2 per cent of the materials at first so as to get the cucumbers still containing salt 1 per cent of them. (2) Taking into consideration the quantity of water to be evaporated while cooking, we have to put in 18 gram of miso into 180cc of water to make miso-soup with salt of 1 per cent of it. So in the selection of ingredients to be put in to miso-soup, we had better use fu (light-cake made of wheat-gluten) rather than soy-bean cakes for the convenience of the cooking-practice class. Because the former contains no water. (3) In teaching students how to cook rice, we have to take into consideration the fact that some of water is absorbed while we are washing rice. (4) We think it desirable to decorate a bowl of rice with some kinds of instant foods just befor it is served. We have to reasons for this : first, to have students interested in rice-cooking, which is apt to be regarded as a dull job, and secondly, to make the dish more nourishing.
日本家庭科教育学会の論文
1963-03-01