• 베이커리
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• no.11 s.376
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• pp.100-102
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• 1999

• 베이커리
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• no.10 s.375
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• pp.82-84
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• 1999

• 베이커리
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• no.6 s.383
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• pp.132-133
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• 2000

• 베이커리
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• no.5 s.382
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• pp.140-142
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• 2000

• 베이커리
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• no.11 s.388
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• pp.140-142
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• 2000

• 베이커리
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• no.9 s.386
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• pp.120-123
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• 2000

• 베이커리
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• no.8 s.385
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• pp.134-136
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• 2000

• 베이커리
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• no.8 s.397
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• pp.150-151
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• 2001

• 베이커리
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• no.12 s.389
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• pp.134-136
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• 2000

제품을 만드는 데 있어 크림의 역할은 대단히 중요하다. 풍미를 올려주고 식감을 좋게 하는데 없어서는 안 될 요소로 인식되고 있다. 이번 호에서는 생크림을 비롯한 각종 크림에 대해서 알아본다. 생크림에 첨가하는 재료와 그 사용법을 다양하게 살펴본다. 커스타드 크림의 어원과 배합을 알아보고 가나슈 크림의 성질과 용도를 함께 알아본다.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.542-548
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• 2001

Hazard Analysis Critical Control Point(HACCP) is becoming an important component of food safety worldwide. The aim of this study was to investigate comprehensively the education and knowledge level of food service managers on HACCP as well as applying HACCP system to industrial foodservice. Total 247 foodservice managers participated in the survey and 159 responses were used for analysis. The results were as follows: 1) 89% of foodservice managers were educated about HACCP, and 40.9% felt they did fully understand HACCP and 47.8% did half. 2) The score for the implementation of HACCP was in the order of apparatus and facility sanitation, personal sanitation, and time-temperature/etc. sanitation. 3) Foodservice managers who were taught HACCP kept a deep attention to food and personal sanitation, compared with those without education(p＜0.05). However, the education time on HACCP affected conducting safety management. The results suggest that education and understanding of HACCP are positively related, and understanding of HACCP has a positive influence on conducting safety management.