中学生に対する調理実験の効果について

概要

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The study was carried out to clarify the effect on the cooking ability of the girls by adopting the experimental methods in the cooking lesson of junior high schools. All Junior High School girls attached to Mie University were divided into two groups : one group to learn by means of experimentation and the other by the usual cooking method. Teaching materials were "muffin" for the first year girls, "juice jelly" for the second year girls, "pudding" for the third year girls. Three months after the lesson, the same materials were cooked by the same girls, and the results were as follows : 1. In the experiment group, the cooking ability of the girls tended to be equal. Failures were much fewer than in the other. 2. The girls in this group were superior in the knowledge and ability about measuring than the other. 3. The girls in this group cannot be said to have special ability to do good cooking. 4. Junior high school girls, who have no fundamental knowledge and ability in experimentation, are not expected to make great progress by this cooking experiment, for this method may not be quite suitable to all girls. Improvement of the method must be considered in the future.
日本家庭科教育学会の論文
1969-03-25