調理学習における調味の指導について : 計量スプーンの問題

概要

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Three experiments were carried out for the following objectives : (1) To find out errors in the weight of salt and sugar when measured by measure-spoons, by weighing them on the balance. (2) To ascertain whether the errors decreased or not by training. Exp. I : Using two groups of teachers and students of different ages as subjects, errors on the balance weight made by the use of measure-spoons were analyzed. Under all conditions, the errors were larger in differentiating saltiness and sweetness, though there were large individual differences among the subjects. Exp. II : Differential thresholds of saltiness and sweetness were tested. The method used was paired comparison. The materials were soup, mashed potato, and tea. The discriminating values of saltiness were about 0.1%, and those of sweetness about 0.5%; at 1% and 5〜8% concentration respectively. Exp. III : The errors were weighed in a similar way as in Exp. I. The distinctive feature in this case, however, was the fact that each subject showed improvement in the performance on each trial. At any periods of training on the last training day, errors and variability of performance decreased with the majority of the subjects.
日本家庭科教育学会の論文
1970-03-01