• Title/Summary/Keyword: cooking utensils

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The Present Possession and the Future Need of Kitchen Appliances in Seoul Residents (서울시 거주자의 부엌기기의 보유현황 및 수요예측)

  • 윤복자;박영순;유옥순;신영숙;박남희;조명은
    • Journal of the Korean housing association
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    • v.9 no.1
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    • pp.87-97
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    • 1998
  • The objectives of this study are to classify kitchen appliances, to identify the possession of present kitchen appliances, and to predict the future need for appliances of Seoul residents. Data were collected through self-administered questionnaires for this study and the sample consisted of 540 households. The results of this study were as follows : The kitchen appliances were classified into the six catagories as major appliances, portable electric appliances, knives small kitchen utensils, cooking utensils, and cookers. There were significant differences in the present possession of kitchen appliances among socioeconomic classes, family life span, housing size, and housing types. And the respondents wanted to possess dish washers, garbage disposals, green grinders, herb electric pots, yogury makers in the future.

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A Bibliographical Study of Dock(Korean rice cake) (떡류(類)의 문헌적(文獻的) 고찰(考察) -(1670년${\sim}1943$년의 우리말 조리서를 중심으로)-)

  • Mang, Hae-Yull;Lee, Hyo-Gee
    • Journal of the Korean Society of Food Culture
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    • v.3 no.2
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    • pp.153-162
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    • 1988
  • $D{\acute{o}}ck$ (Korean rice cake) is a peculiar food of Korea made of grain. By means of cooking from, it is defined as 'Pulvberzed food of grain' $D{\acute{o}}ck$ was one of the daily food, but development of boild rice had narrowed it's use to the food of festive days and ceremonies. $D{\acute{o}}ck$ is used as a main food of all Kinds of ceremonies from one's birth to death, such as the Three seven day(a baby's twenty-first day of life), one hunderdth day, birthday, wedding, both brithday, funeral and sacrifical rites, vocational ceremonies, such as a sacrifice to spirits and a srevics for a big catch of fish. It is also used as a present and seasonal food. A large variety of $D{\acute{o}}ck$ is available and its recipe is scientific and reasonable. In this treatise, the Kinds of $D{\acute{o}}ck$ and the frequency of them, the material, the recipe, the measuring unit of material, cooking kitchen utensils and the cooking terms are studied from the books published in Korea from 1670 to 1943. 1. $D{\acute{o}}ck$ was classified as Tcbin $D{\acute{o}}ck$(steamed), Chin $D{\acute{o}}ck$(strikn), Chijin $D{\acute{o}}ck$(fried) and Salmun $D{\acute{o}}ck$(boiled), according to its way of cooking. 2. There were 122 Kinds of $D{\acute{o}}ck$, 57 were Tchin $D{\acute{o}}ck$, 35 Chin $D{\acute{o}}ck$, 20 Chijin $D{\acute{o}}ck$, and 10 Salmun $D{\acute{o}}ck$. 3. There were 34 Kinds of measuring units. Of them, 13 for volume, 4 for weight, 9 for quantity, 4 for length and 4 for the rest. 4. There were 55 Kinds of cooking Kitchen utensils but now many of them are not used because of mechanization or automation of tools of living. 5. There were 143 Kinds of cooking terms. Of them 49 for the preparing process, 25 for the mixing process, 27 for well-forming process 10 for process of getting ready to cook, 14 for heating process, 10 for cutting process, 5 for dishin process and 3 for process of soaking in sugar or honey.

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Microbiological Quality Assessment of Kimbap According to Preparation and Cooking Condition and Identification of Critical Control Points in the Processes (김밥 조리조건에 따른 미생물 품질 평가와 중요관리점의 관찰)

  • 김종규
    • Journal of Food Hygiene and Safety
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    • v.19 no.2
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    • pp.66-73
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    • 2004
  • This study was performed to assess the microbiological quality of kimbap (rice balls rolled in laver) prepared in two conditions (normal condition or clean, sanitized condition) and to support a practical application to identify critical control points (CCPs) in the preparation and cooking processes of kimbap. Kimbap, raw materials of kimbap, utensils (knives, cutting board, and kimbal which is made of bamboo), and hands of food handlers were examined microbiologically. Airborne microbes in the kitchens were also evaluated. Escherichia coli, Salmonella and Staphylococcus aureus were not detected in all samples. The aerobic bacteria and coliform bacteria levels of all samples in clean, sanitized condition were much lower than those in normal condition. More aerobic bacteria and coliform bacteria were counted in unheated raw materials of kimbap than in heated raw materials. In both conditions, the levels of airborne microbes of the kitchens were satisfactory. The aerobic bacteria and coliform bacteria of kimbap prepared in clean, sanitized condition were one hundredth levels of those of kimbap prepared in normal condition. However, fecal coliforms were detected even in the kimbap prepared in clean, sanitized condition. The results indicate that microbiological contamination of kimbap may be mainly originated from the contaminated unheated raw materials, utensils, and hands of food handlers, and also possible cross-contamination during preparation. The CCPs for kimbap preparation and cooking were handling of unheated raw materials, cleaning and sanitizing utensils, and hand washing of food handlers.

A Study on the cooking in "Umsikbup" ("음식법(찬법)"의 조리학적 고찰)

  • 박미자
    • Journal of the Korean Home Economics Association
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    • v.34 no.2
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    • pp.283-302
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    • 1996
  • The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

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Analytical Study on the Cooking in Eum Sik Bo ("음식보(飮食譜)" 의 조리(調理)에 관한 분석적(分析的) 고찰(考察))

  • Kim, Gwi-Young;Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.3 no.2
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    • pp.135-142
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    • 1988
  • "Eum Sik Bo," the old cook book in Korean, had been kept on microfilm by Hwang, but the condition of copy was not clear so that interpretation of the content was very difficult. The interpreted content was classified and analyzed. The kinds of cooking food recorded in this book were alcohol beverage 12, Side dish 12, Dessert 11, etc. The materials used for the cooking foods cereals, meats, fishes, honey, vegetables, etc. - were various and the cooking methods were described in detail. But the unit of measuring and the used utensils were very poor. The special feature of "Eum Sik Bo" were the fact that red pepper was not used as seasoning and that Nu Ruk was used for Sik He and Ma ji Jub for Nu Ru Mi compared with "Eum Sik Di Mi Bang" and "Zu Bang Moon" According to these points, "Eum Sik Bo" was supposed to be written contemporary or a little later than "Eum Sik Di Mi Bang(1670's)" and "Zu Bang Moon (the end of 17th Century)."

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A Study on Bacterial Contamination of Cooking Environments of Food Service Operations at University (대학 구내식당 식품위생환경의 세균오염도 조사연구)

  • Park, SungJun;Yun, Hyun Sun;Lee, Sujin;Yang, Minji;Kwon, Bomi;Lee, Cheonghoon;Ko, GwangPyo
    • Journal of Environmental Health Sciences
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    • v.40 no.2
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    • pp.88-97
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    • 2014
  • Objectives: The aim of this study was to evaluate the occurrence of microbiological contamination of kitchen utensils and environments of food service operations at university located in Seoul, Korea. Methods: We collected swab samples from the surfaces of knives, chopping boards, floors, and drains, as well as drinking water and airborne bacteria samples from 20 food service operations. Three bacterial indicators and five food poisoning bacteria were measured quantitatively and qualitatively, respectively. We used selective culture media and the PCR assay targeting 16S rRNA gene for the microbiological analysis. Results: We detected bacterial indicators on knives or chopping boards in eight different food service operations and, three food service operations (I, M, and O) showed more than 3 log colony forming units $(CFU)/100cm^2$ on their knives, significantly higher than the others. The levels of bacterial indicators on the floors and drains in the cooking areas were much higher than those on the cooking utensils. S. aureus was detected on 10 floors and 8 drains. Culturable bacteria were identified in 5 drinking water samples, and food service operation B ($431.1CFU/m^3$) and C ($551.2CFU/m^3$) showed more than $400CFU/m^3$ of total airborne bacteria. Conclusions: These results suggest that some of food service operations in this study may require additional investigation to secure the microbial safety of cooking environments. In addition, further actions including hygiene education for employees and proper guidelines to maintain clean cooking environments should be prepared.

A Survey Study on the Educational Program of Food Preparation in Elementary School in Incheon Area (인천지역 국민학교 식생활 실습단원의 교육실태에 관한 연구)

  • 전영숙;홍성야
    • Journal of Korean Home Economics Education Association
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    • v.7 no.1
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    • pp.121-131
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    • 1995
  • This article is the result of the investigation on the actual condition of food preparation program carried out in elementary schools. Food preparation program belongs to the subject of ‘Shilgwa(Practice)’at elementary level. Though the result shows that instructors have no big problem in teaching theoretical part of the program, it is seriously doubtful whether students can acquire any scientifically practical knowledge which is able to be got through ‘practice’Only 4% of the investigated schools have cooking rooms, and even they have only very few cooking utensils or instruments. In spite of the importance of children’s earlier initiation into food preparation program, most schools are very poorly facilitated for education the program.

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Evaluation of Elution Characteristics by Material for Kitchen Utensils - Focusing on the Metallic Kitchen Utensils (유통 주방기구의 재질별 용출 특성 평가 -금속제 주방기구 중심으로-)

  • Kim, Jae-Kwan;Im, Kyung-Sook;Kim, Myung-Gil;Park, Sung-Hee;Seo, Mi-Young;Lee, Yu-Na;Kim, Jung-Sun;Ku, Eun-Jung;Chae, Sun-Young;Park, Yong-Bae;Yoon, Mi-Hye
    • Journal of Food Hygiene and Safety
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    • v.36 no.1
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    • pp.51-59
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    • 2021
  • In this study we analyzed the elution rates of 11 metals from 82 metallic kitchen utensils purchased in the market. The elution frequency of the 11 types of metals was iron > aluminum > chromium, nickel > zinc > copper > lead > arsenic > antimony > stannum > cadmium. For metallic kitchen utensils, the elution rate of heavy metals was 7.3-93.9%, and the average elution concentration was 0.001-13.473 mg/L. The average elution concentration of heavy metals was ranged between none-detected (N. D.) to 30.473 mg/L for non-coated kitchen utensils and 0.000-10.005 mg/L for coated kitchen utensils. The average elution concentration of metals from domestic kitchen utensils ranged from 0.001-25.145 mg/L, and from 0.000-33.518 mg/L for imported kitchen utensils. In particular, aluminum was found to be high in domestic kitchen utensils while iron was high in imported kitchen utensils. The average elution concentration of heavy metals was N.D.-2.670 mg/L for stainless steel, N.D.- 31.575 mg/L for aluminum, and N.D.-307.737 mg/L for iron. The amount of transition to food after cooking was investigated.

'Survey on Bacteriological Contamination of Moving Tavern in Seoul Area' ('노상주점의 위생상태에 관한 미생물학적 조사')

  • Yu Byong Tai
    • Journal of environmental and Sanitary engineering
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    • v.1 no.1 s.1
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    • pp.59-67
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    • 1986
  • This sanitary survey was carried out to investigate the bacteriological contamination of cooking utensils and foods of moving tavern in eight sample sites of Seoul area. The results of survey were as follows: 1. The counts by means of total bacteria in cooking utensils and food samples by standard plate count method were as follow: $5.6\times10^5$ per gm in dishcloth, $3.1\times10^6$ per ml in dishwater. In food samples, $5.4\times10^5$ per gm in meat was higher than other samples. 2. The average counts total coliform and fecal coliform in samples by MPN method were as follow: $3.4\times10^4$ MPN per 100ml, and $1.3\times10^2$ MPN per 100ml in chopping board, $6.1\times10^4$MPN per gm and $1.0\times10^2$ MPN per gm in dishcloth, $1.8\times10^5$ MPN per 100ml and $6.1\times10^2$ MPN per 100ml in dishwater. In food samples, $3.1\times10^4$MPN per gm and $2.0\times10^2$ MPN per gm in meat was higher than other samples. 3. The counts by means of Pseudomonas in samples by MPN method were as follow: $2.8\times10^3$ MPN per 100ml in chopping board, $4.7\times10^3$ MPN per gm in dishcloth $5.6\times10^3$ MPN per 100ml in dishwater. In food samples, $2.4\times10^3$ MPN per gm in shellfish was higher than other samples. 4. Isolation cases of Food poisoning organisms from samples were as follow: Staphylococci was detected 9 cases $(17.6\%)$ in chopping board, 7 cases $(13.6\%)$ in dishcloth. In food samples, 9 cases $(25.7\%)$ in meat, 1 case $(4\%)$ in fish samples. Salmonella was detected 2 cases $(3.9\%)$ in dishwater, 1 case in meat samples.

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A Study for the Improvement of the Sanitary Condition as well as Quality of Foods Served in Various Types of Restaurants in Seoul City Area (서울 시내 요식 업소의 위생 상태 및 급식되는 음식의 미생물적 품질 개선을 위한 연구)

  • 곽동경;박경해
    • Journal of Food Hygiene and Safety
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    • v.1 no.2
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    • pp.121-131
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    • 1986
  • Four types of restaurants in Seoul city area were aSsessed in terms of the sanitary conditions and practices, and the microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled restaurants. Subjective samples were randomly selected based on the distribution factors of areas, types, and sizes. Microbiological tests on foods, equipments, and utensils were done according to standard procedures and included total plate count and coli forms. Singnificant differences among types or sizes were determined by using one-way analysis of variance. Correlation coefficients were calculated to determine significant relationships between sanitary scores and microbiological counts. The results of the study are summarized as follows: 1) Sanitary condition of kitchen and dining areas as well as the sanitary practices of employees were evaluated as the unsatisfactory state with potentially hazardous practices observed. 2) The microbiological quality of food items with high cooking temperature was in good condition, but most food items showed high levels of microbiological counts mainly due to the improper food handling practices of employees. 3) The sanitary conditions of equipment and utensils which were used at preparation and cooking phases, and food containers which were used at the serving phase, were crucial. Serveal guidelines were suggested for the improvement of the working environment as well as the food Quality.

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