調理学習における調味指導について(第2報) : 調味技術の練習方法および高校家庭科技術検定「食物」の評価の問題

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概要

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• In the last report we showed that from the point of training "seasoning", the correct practice of handling measure-spoons is not so much the technique such as to cut clean level on the measure-cup as to weigh accurately with it. This report aims at finding out of experiments the best method of training to make the best savor in cooking in connection with the palate, and consequently to examine the evaluation standard of the weighing technique showed in the Home Economics Technical Test for Senior High School Girls. Exp. I : Practice effect Participated groups are four groups; they are three groups with different experiences on subjects and conditions of three kinds (seasoning, trying the flavor, and weighing) and a control group. The effect of seasoning clear soup was analysed, comparing seasoning effects before and after the practice. From the experiments, the seasoning-condition group showed the highest mark all through the subjects, and the next high mark showed the trying-flavour-condition group followed by the weighing-condition group. The lowest was the control group. Exp. II : Evaluation of the H. E. T. Test Weighing accuracy was examined on the weight balance with the three groups out of the examines for the forth grade - successors, those who failed and those who did not take the test. The result showed that there is not much difference between the successors and those who failed and that those who did not take the test was the most accurate. The item about the weighing standard in the present H. E. T. Test is, therefore, not proper in view of the essential purposes of the seasonings.

• 1971-03-01

著者

• 足立 貞子

  静岡大学教育学部

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