高校生に対する揚げ物指導への一試案

概要

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Tempura has been one of the fairly important teaching materials in the cooking lesson in senior high schools. In order to improve our way of teaching how to make tempura, it is necessary for us to know in what points the high school students find difficulty when they make tempura for the first time. For this purpose, we examined the ability of the first year students of a high school, and found the following facts. 1. We had each girl student make koromo (or coating of tempura) of flour or starch flour, coat thin slices of glass with it, and fry them. Then we measured the moisture, specific gravity, and cracking rate of the fried coating. As a result, we found that the goodness of coatings is nearly correlative to the cracking rate of the fried coating. 2. We recognized that the students had difficulty in these : (a) how much water they should add to flour in making good coatings, and (b) how they should keep the oil temperature fitting for frying the coating. 3. The students made various quality of coatings of flour or starch flour. But they could make almost the same quality of coatings under these conditions : (a) when they used the ready-mixed tempura flour, which we can easily get in the market, and (b) when they used the frying pan with thermostat even if the coating was made of non-ready-mixed flour.
1974-03-31