• 한국가정과교육학회지
• /
• 제1권1호
• /
• pp.53-62
• /
• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.

• 한국축산식품학회지
• /
• 제36권3호
• /
• pp.291-299
• /
• 2016

Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1⁺⁺ (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature but decreased the redness after cooking and steaks cooked at 60℃ were more reddish than steaks cooked at 82℃ in both QG groups. Higher cooking temperature greatly (p<0.05) increased the cooking loss, but there was no significant interaction between cooking temperature and QG on the cooking loss. Moisture is negatively correlated with temperature in both QG while the proportionate relationship between crude fat and end-point temperature found in QG 1⁺⁺. WBSF values were significantly (p<0.05) high for QG 1, while that was significantly (p<0.05) increased when the temperature continues to increase. The increasing quality grade of beef resulted in significant higher (p<0.01) level of TBARS and cooking temperature increased TBARS content. Fatty acid composition was not altered by cooking at both temperatures and also the amount of fat intake was not changed. The current study indicates that eating quality of beef m. longissimus was greatly influenced by end-point temperature being interacted with QG. However, the amount and composition of fat were stable regardless of end-point temperatures. These results will provide a consumer reference to determine cooking conditions and intramuscular fat content.

• 한국식품과학회지
• /
• 제19권6호
• /
• pp.480-485
• /
• 1987

취반방법이 즉석쌀밥의 품질에 미치는 영향을 조사하기 위하여 상압취반, 가압취반, 열탕침지후 가압취반등 세가지 취반방법으로 즉석쌀밥을 제조하였다. 취반방법별 건조양상은 거의 차이가 없었으며 $95^{\circ}C$에서 열탕침지한 다음 가압취반하는 방법이 다른 취반방법보다 건조시간이 많이 소요되었다. $90^{\circ}C$에서 건조시작 후 20분이 경과된 다음부터는 감률건조기가 지속되었으며 2시간후 건조가 완결되었다. 즉석쌀밥의 복원속도는 $95^{\circ}C$에서 10분간 열탕침지하여 제조한 것이 가장 빨랐으며 열탕을 부어 실온에서 복원할 경우 7.5분후에 평형수분함량에 도달하였다. 즉석쌀밥의 관능적 품질특성 및 텍스쳐는 가압취반 또는 열탕침지후 가압취반하여 제조한 것이 일반쌀밥에 비하여 견고성이 낮고 끈기가 높았으며 상압에서 전기밥솥에 의하여 취반하여 제조한 것은 견고성이 높고 끈기가 낮았다. 한편 취반방법에 따른 미세구조의 차이를 형성된 air cell의 모양으로 판단할 수 있었다.

• 대한영양사협회학술지
• /
• 제13권3호
• /
• pp.217-227
• /
• 2007

This study aims to help improving the quality of military food service as identifying awareness, attitudes and satisfaction of cooking soldier on their duties and providing basic data to find out alternatives on the basis of identified data. The analysis results are described as follows. For general demographics of subjects, sergeants consisted of the highest percentage of population as 38.8% in terms of the rank. For educational background, the percentage of graduates or college students was 82.5%. For the characteristics of job performance of cooking soldier, those who studied entirely different courses from cookery and became to work as cooking soldier were 92(89.3%) of total subjects. For the question why they became to work as cooking soldier, the response that they didn't know the reason showed the highest percentage as 63.1%. Those who selected cooking soldier because they were interested in cookery were only 25.2%. And 94.2% of the population had no certificates related to cookery. With respect to awareness on training period to carry on duties as cooking soldier, 3 months were selected as the most appropriate period as 36.9%. In accordance with research on job percentage of cooking soldier, 'cleaning and washing' consisted of the highest percentage among ordinary duties as 16.8%, followed by 'cooking' as 12.3% and 'food dispensing' as 11.8%. This study suggests as follows on the basis of the results of this researches. Cooking soldier requires expertise, but the privates with short period of service are discharged from military service when they are accustomed to their duties and become experts. Accordingly, the cooking soldier system could not achieve more than its ordinary performance. Therefore, it is required to post non-commissioned officers who can serve for a long time as the special resources.

• 한국축산식품학회지
• /
• 제37권5호
• /
• pp.626-634
• /
• 2017

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

• 한국식품조리과학회지
• /
• 제22권3호통권93호
• /
• pp.402-417
• /
• 2006

Research interest on functional food and phytochemicals has mainly focused on their health effects, mechanism of action and structure-activity relationship for the development of nutraceuticals. Considering the intake of phytochemicals via the normal diet, further information is required on changes in food functionality or individual phytochemicals that occur during the cooking or processing of foods, in order to increase the intake of these bioactive compounds, because many of the unit-operating procedures involved in cooking or food processing may result in physicochemical changes of food constituents. This study reviews the changes of selected phytochemicals, i.e. flavonoids, organosulfur compounds and carotenoids, or food functionality by major cooking or processing procedures such as heating, fermentation, and pH changes. In general, heating has a negative effect on food functionality, although in some cases, mild heating increases bioactive phytochemical contents. Some phytochemicals, including anthocyanins and catechins, are stabilized in lower pH conditions. The structures of phytochemicals, including isoflavones and catechins, are changed by fermentation. The loss of bioactive compounds may be decreased by recently developed cooking or processing methods such as microwave cooking or use of high hydrostatic pressure. However, the effects of cooking and processing procedures on food functionality and phytochemicals are so diverse and dependent on test conditions that further research efforts are needed to form accurate conclusions on the effects of cooking and processing of foods.

• 한국식품조리과학회지
• /
• 제12권1호
• /
• pp.40-45
• /
• 1996

본 연구는 조리 방법에 따른 무우, 감자, 당근의 무기질 손실에 대한 기초 자료를 얻기 위하여 채소를 데치기, 압력 조리, 찌기, microwave 가열하여 각 조리방법에 따른 무기질 잔존율, 색도 및 관능적 특성 등에 대하여 조사하였다. 그 결과 무우의 경우는 microwave 가열이 무기질 잔존율이나 기호적 특성 면에서 양호하게 나타났고, 감자는 찌기나 압력 조리가 양호하게 나타났다. 당근의 경우는 조리법별로 무기질 잔존율이나 기호도의 차이가 크지 않았다. 엽채류와 달리 근채류의 경우는 압력 조리시에 무기질의 잔존율이 높아서 이의 이용이 바람직하다고 사료되었다.

• 농업과학연구
• /
• 제47권1호
• /
• pp.29-41
• /
• 2020

Biodiesel is a clean energy resource that can replace diesel as fuel, which can be used without any structural changes to the engine. Vegetable oil accounts for 95 percent of the raw materials used to produce biodiesel. Thus, many problems can arise, such as rising prices of food resources and an imbalance between supply and demand. Most of the previous studies using waste cooking oil used waste cooking oil from a single material. However, the waste cooking oil that is actually collected is a mixture of various types of waste cooking oil. Therefore, in this study, biodiesel produced with mixed waste cooking oil was supplied to an agricultural single-cylinder diesel engine to assess its potential as an alternative fuel. Based on the results, the brake specific fuel consumption (BSFC) increased compared to diesel, and the axis power decreased to between 70 and 99% compared to the diesel. For emissions, NO_x and CO₂ were increased, but CO and HC were decreased by up to 1 to 7% and 16 to 48%, respectively, compared to diesel. The emission characteristics of the mixed waste cooking oil biodiesel used in this study were shown to be similar to those of conventional vegetable biodiesel, confirming its potential as a fuel for mixed waste cooking oil biodiesel.

• 한국지역사회생활과학회지
• /
• 제28권2호
• /
• pp.191-201
• /
• 2017

This study compared and analyzed the structures of cooking recipes in order to identify the overall cooking method and develop an efficient method for analyzing cooking recipes. We present procedural texts using a flow graph, which can be referred to as a recipe tree, to represent cooking recipes and the database. A total of 110 kimchi jjigae recipes were identified and classified as 'portion', 'kinds of ingredients', and 'number of cooking deployment'. Recipes for two persons were the most common (43.6%), and 7-13 kinds of ingredients accounted for 50% of kimchi jjigae recipes. Kimchi presented the highest frequency at 78 cases, and pork showed the high frequency at 30 cases. To identify cooking deployment, step 6 was the highest, followed by step 5 (17.3%), step 7 (17.3%), step 4 (11.8%), and step 3 (9.1%). When analyzing the frequency of the relationship between ingredients and action in a recipe expression, Food (F) and Action by the chef (Ac) showed the highest rates at 11.29 and 12.30, respectively, in the cooking process. For frequencies of dependency relation expression in recipes, d-obj (direct object) was the highest at 13.56. The proposed method provides users more efficient and easier access to recipes suitable for their cooking skills.

• 한국식생활문화학회지
• /
• 제20권6호
• /
• pp.668-674
• /
• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.