Bulletin of the Graduate School of Education, Hiroshima University. Part. II, Arts and science education Issue 61
2012-12-21 発行

大学2年女子学生の調理行動の分析 : 段取り力との関連から

Analyzing the Cooking Behavior of Sophomore Female Students : In relation to the ability for preparation of cooking
The aim of this study was to clarify the Dandori-ryoku (the ability for preparation in cooking) by analyzing the practical cooking behavior of sophomore female students. Ten sophomore female students were participated in the experiment to cook three kinds of food (cooking rice, making miso soup and fried vegetables). The behavior of the participants during cooking were videotaped and analyzed in detail later especially in relation to Dandori-ryoku. Such behaviors as “starting from cooking rice with the prospect of the whole cooking process", “prepare the cookware or seasoning near the worktop before ignite the stove burner", “perform multiple heating recipes in parallel to decrease the total cooking time" etc. were considered as Dandori-ryoku. Students with high knowledge about cooking and basic technical skills to cook showed higher level of Dandori-ryoku. Therefore in home economics study in the elementary and the secondary schools, more education will be required to learn precise knowledge and improve basic cooking skills.
sophomore female students
cooking behavior
ability for preparation