한국식품조리과학회지 (Korean journal of food and cookery science)
- 제11권5호
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- Pages.557-564
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
한국음식의 조리법 표준화를 위한 연구(III) -비빔밥류-
Standardization of the Preparation Methods of Korean Foods (III) - For the focus on Pibimbab (Mixed Rice) -
초록
This study was attempted to standardize preparation methods of Korean foods; Pibimbab (mixed rice) and Kongnamul Pibimbab (sprout mixed rice with soybean). We followed cooking method by using cookbooks, food service operation recipes , materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before those recipes were standardized, we thoroughly analyzed and modified. The total yield and portions were determined together with weights and procedures. And we evaluated food made by standardized recipes for acceptability by taste panels from Sookmyung Women's University. It concluded that yield volume for Pibimbab and Kongnamul Pibimbab after cooking for 10 persons was 6.5 kg, optimum service temperature was 7
키워드