給食管理実習に関する研究(第4報) : 核料理の調理形態と食品郡別使用頻度
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This study deals with the tendncy in the types of meals and their ingredients in the 72 school lunch menus served at Matsuyama Shinonome Junior College in 1985 as part of the practice program for the feeding service administration.Mojor findings are as follows: 1.Compared with bread-based menus, rice-based menus have significantly more food ingredients. The food group of seeds and nuts is noticeably more used in rice-based menus than in bread-based. Such food groups as mushroom, seafoods and sugar are also more used in rice-based menus, while the fat/oil and dairy groups are more used in bread-based nemus. It is noodle-based menus that use the widest variety of food groups. 2. Meat dishes are most often used as main subsidiary dishes, followed by fish, tofu(soybean curd) and egg dishes. The use if egg dishes is noticeably low. Meat dishes are served in various cooking forms including frying, deep-frying,roasting, grilling and boiling, but there are no menus for fried fish or egg dishes and broiled tofu dishes. The tofu dishes include the most variety of food ingredients while fish dishes include the least. 3. As for side dishes, dressed foods are served most often, followed by salads, vinegared, boiled and frried dishes. The food group used most often in all these types of side dishes is vegetables. The seed/nut, bean/pea and yellow and green vegetable groups are often used for dressed dishes, the meat and seawood groups.
- 松山東雲女子大学・松山東雲短期大学の論文
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