調理実習における短期大学生の切り方の知識向上

Research on dietary intake of women college studenImprovement in knowledge on cutting skills among junior college students
after taking cooking classest


堀光代	平島円*	磯部由香*	長野宏子**
Mitsuyo HORI	Madoka HIRASHIMA	Yuka ISOBE	Hiroko NAGANO
	*三重大学	*三重大学	**岐阜大学

Abstract

Tests for 12 basic culinary cutting ways were given to 195 female junior college students who entered the college in 2009, 2010 and 2011. We studied the effect of taking cooking classes by comparing students’ correct answer rate for the tests. Tests were done before and after taking cooking classes. One point was given to each correct answer, making the full-score 12 points. The average scores before and after taking cooking classes were 7.8 points and 11.0 points, the correct answer rates being 64.9% and 91.4%, respectively. Knowledge on all cutting ways except on fine chopping improved after they took cooking classes. It was found that some students had difficulty in distinguishing some cutting ways. However, as seen in the result of the tests, the correct answer rate became higher after students took cooking classes, indicating a positive effect of taking cooking classes.

Keywords : 料理調理技術切り方短期大学生