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ID 40420
本文ファイル
別タイトル
The State of Knowledge of Cooking Utensils and Terminology among Elementary School Children
著者
NDC
教育
抄録(英)
It is often pointed out that many children today lack life experience. Therefore, we conducted a questionnaire survey with 79 Grade 5 elementary school children (38 boys and 41 girls) about the names of 15 basic culinary knife cuts and 31 cooking utensils that are thought to be used in the kitchen on a daily basis. The average percentage of correct answers for questions on culinary knife cuts was 7% higher among girls than boys. There were no significant differences between the genders for individual knife cuts. The knife cuts with a high percentage of correct answers were mijingiri (fine chopping), ichogiri (quarter slicing), sengiri (julienning or ‘shoe strong’), wagiri (round slicing) and hangetsugiri (half-circle slicing). On average, girls scored approximately 8% higher than boys on the questions about cooking utensils. Significant differences between boys and girls were found for four utensils, whisk, measuring cup, measuring spoon and ladle. Both boys and girls scored highly on questions about basic utensils such as knife, frying pan, chopping board, bowl, kettle and boiling pot, reflecting the rate of ownership and frequency of use of these items.
掲載誌名
学校教育実践学研究
22巻
開始ページ
283
終了ページ
287
出版年月日
2016-03-22
出版者
広島大学大学院教育学研究科附属教育実践総合センター
ISSN
1341-111X
NCID
言語
日本語
NII資源タイプ
紀要論文
広大資料タイプ
学内刊行物(紀要等)
DCMIタイプ
text
フォーマット
application/pdf
著者版フラグ
publisher
部局名
教育学研究科
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