• Korean journal of food and cookery science
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• v.14 no.4
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• pp.348-357
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p＜0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p＜0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.69-82
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• 1992

The purpose of this study is to analyze the cooker's regnition and real attitude abut standard cost system who are engazing in hotel restaurants in Seoul area. The sample was consisted of 307 cookers(male ; 82.7%, female ; 17.3%_ and the used method in analyzing is surveying method and statistical analysis(SPSS PC Package ; Version 3.0). The results of this study are summarized as follows ; 1. Standard cost system, mass purchase and proper recipe were presented in order to economize on real cost and the purchase and preservation of food were presented as important control factor to econimize cost. 2. Most coolers were recognizing the necessity of standard cost system and they relyed the purpose of standard cost calculation on standard cost control. They also thought standard cost accounting information system as good method to economize cost and they were favorable abut the usage of computer in improving working ability. 3. Most of cookers(80%) wanted to be independant restaurant manager and they were favorable Korean restaurant and Western restaurant. 4. The cookers represented the oder of importance by nutrition, preferance of food, economy in composing cooking menu and by taste, odor, variety, decoration in cooking.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.149-166
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• 2000

In this study, author suggests menu selection according to disease and standard cooking methods for hospital patients. Nutritional state of patients must be considered to select menu. Especially age, sex, and disease symptoms are important factors to determine the nutritional requirement. Special diet should be delivered to cure the patients with different appetite, digesting ability and symptoms. Menu must be planed including various food although nutritional restrictions should be considered, In this point of view, effective cooking methods and considerations of various Korean traditional food as hospital food are suggested. Recipe of traditional Korean beverage and cookies are also presented.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.650-659
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• 2014

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.502-544
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• 2015

This study researched a document regarding 'Pyeon (tteok)' on 25 Jong-ga ancestral ritual foods through "Jong-ga Ancestral ritual formalities and food", published during 2003~2008 by the National Research Institute of Cultural Heritage of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence 'Pyeon' setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.630-641
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• 1998

As the incidence of diet-related diseases increase, much attention has been focused of traditional foods. Traditional foods are ultimately based on local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Therefore, the present study was designed to standardize recipes and analyze the nutrients of some representative local foods of Cheollabuk-do Province. Their foods were Cheonju pibimpap, kongnamulgukpap, minmuljangokui, aejeotchim and aguytichim. Test recipes for each food were prepared, being based on various information obtained from personal interviews, literature surveys of restaurant recipes. Then test recepe was subjected to sensory evaluation. All characteristics of each food were judged as "satisfactory". The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended reguirement in all foods except for kongnamulgukpap. Vitamin content was generally high but contents of calcium and iron were relatively low in all foods. Cheonju pibimpap was rich in dietary fiber. Dietary fiber content of Cheonju pibimpap was 16.6g per serving size. All foods contained considerable amounts of essential amino acids. The major fatty acide were oleic acid, linoleic acid and glutamic acid, oleic acid being the highest in terms of composition ratio.ion ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1618-1624
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• 2009

This study was conducted to estimate the shelf-life of cooked mung bean sprouts contaminated with Staphylococcus aureus according to storage temperatures after cooking in school foodservice operations. A predictive growth model of S. aureus in cooked mung bean sprouts prepared using a standard recipe was developed at 4 storage temperatures (5, 15, 25, and 35${^{\circ}C}$). To determine the effect of vinegar on the shelf-life of cooked mung bean sprouts, the growth of S. aureus in sprouts prepared using vinegar and the standard recipe were compared. The $R^2$ values of the specific growth rate (SGR) and lag time (LT) determined using the Gompertz model were greater than 0.90 at all temperatures except 5${^{\circ}C}$, which confirmed that it would be appropriate to use these parameters for a secondary model. The secondary model, which indicates changes in LT and SGR values according to storage temperatures, was calculated using response surface models. The compatibility of the developed model was confirmed by calculating $R^2$, Bf, Af and MSE values as statistic parameters. The $R^2$ values of LT and SGR were 0.94 or higher, and the MSE, Bf and Af values were 0.02 and 0.002, 0.97 and 1.03, and 1.31 and 1.10, respectively, with high statistical compatibility. The growth rate of S. aureus was higher when the standard recipe was used than when vinegar was used at all temperatures. Indeed, no growth of S. aureus was observed in mung bean sprouts prepared using vinegar. Based on the model developed, cooked mung bean sprouts prepared using the standard recipe for school foodservice should be stored at 10${^{\circ}C}$ or less. Additionally, sprouts stored at 25 or 35${^{\circ}C}$ should be consumed within 6 or 12 hours after cooking. Finally, the addition of vinegar will prevent the growth of S. aureus in cooked mung bean sprouts.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.103-109
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• 1991

The purpose of this study was to evaluate the foodservice management practices in day care centers in order to provide basic information and guideline for development of foodservice facilities standard model and sanitation manuals. Basic survey and evaluation were done for 24 day-care centers categorized in four groups. General foodservice management practies, status of equipment, and hygienic conditions were evaluated. The results of the survey showed the followings: the cost of lunch and the cost of interim snack varied very much among each group; development of standard recipe as well as purchase of foods were not done by an expert; the hygienic condition of kitchens and dining-room needed more attention for improvement; the sanitary practies of employees showed potential problems; kitchen facilites were not standardized, especially only 20.8% of the facilities were equipped with the three-compartment sink, which was regarded as essential.

• Journal of the Korean Geotechnical Society
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• v.35 no.1
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• pp.31-42
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• 2019

About 3% of Casein is included in milk and it accounts for 80% of milk's protein. It has an adhesive property when mixed with calcium hydroxide and sodium hydroxide solutions. It has been usually used to bond woods under dry condition but becomes weak when exposed to moisture. Such weakness is very critical when casein is applied for soil cementation under groundwater condition. Therefore, this study was aimed to protect such weakness by changing or adding certain ingredients of casein adhesive. Two types of cemented specimens were prepared with Nakdong river sand and tested for unconfined compressive strength and durability. Each specimen was mixed with casein or cement. Ingredients of casein binder suggested by the University of Wisconsin, which is called a standard casein recipe, was also prepared. This study tried 6 different types of casein binder recipe. Among them, one with 30% hydroxide calcium increase and 50% hydroxide sodium decrease compared with the standard casein was most effective. Based on the most effective casein recipe, cemented sand with 1-4% of casein ratio was prepared and tested. The unconfined compressive strength and durability index were 6,253kPa and 92% for the specimen with 4% of casein ratio and 1,500kPa and 62% for the one with 8% of cement ratio. Therefore, casein cemented sand showed better performance. In addition, over 3% of casein cemented sand had over 80% durability index.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.467-475
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• 2007

The nutritional status and chronic disease occurrence of the elderly living in local areas is affected by certain factors, including low energy intakes, low food diversity, poor nutritional quality and living alone. Moreover, elderly people who live alone may have low incomes and be socially isolated. Thus, we have provided them adjustable and balanced menus using standard recipes. In this study, we investigated aspects of nutritional status and living conditions in the elderly status, in relation to food, activities of daily living(ADL), nutrition risk index, average intake of calories and nutrients, the mini dietary assessment index score, depression score, menu satisfaction, menu demand, satisfaction with menu offerings. The result indicated significant nutritional improvements by providing menus to the elders and suggest that by providing adjustable and balanced menus using standard recipes, the nutritional status of isolated elders can be changed and improved.