WEKO3
アイテム
包丁技能習得のための被切断物の大きさ
http://hdl.handle.net/10105/342
http://hdl.handle.net/10105/34268c6e14a-c395-44ba-b355-5bb486c9c4fd
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
20070116-1.pdf (492.7 kB)
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| アイテムタイプ | 学術雑誌論文 / Journal Article(1) | |||||||
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| 公開日 | 2010-06-15 | |||||||
| タイトル | ||||||||
| タイトル | 包丁技能習得のための被切断物の大きさ | |||||||
| 言語 | ||||||||
| 言語 | jpn | |||||||
| キーワード | ||||||||
| 主題 | kitchenknife, 包丁, cutting, 切断, skill, 技能 | |||||||
| 資源タイプ | ||||||||
| 資源タイプ | journal article | |||||||
| 著者 |
鈴木, 洋子
× 鈴木, 洋子
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| 著者(ヨミ) | ||||||||
| 姓名 | スズキ, ヨウコ | |||||||
| 著者別名 | ||||||||
| 姓名 | SUZUKI, Yoko | |||||||
| 抄録 | ||||||||
| 内容記述 | Time allotted to training in a particular filed is naturally limited in the school-based education system．In an effot to impart the skills needed to use and manipulate a kitchen knife in most efficient manner，the author studied the schooI children who practiced slicing agar gel．When the act of slicing was taking place，control of the kitchen knife was influenced not so much by the height of the object being sliced as by its width．After kitchen knife had finished slicing and the object was examined，the prevailing factor appeared to be the height，not the width．In particular，when inexperienced kitchen knife－wielders were cutting items of greater width，the time taken between their raising the kitchenknife and making the final cut was considerably longer than the interval taken by more experienced subjects．Cooking classes at elementary schools have for many years used cucumber-and cabbage-slicing as practice of producing julienne a vegetables．When the slices were compared the results for the thinner cucumber were better than those for the more bulbous cabbage．However，an analysis of current elementary school fifth-graders taking cooking classes has shown that the degree of difficulty in producing julienne cucumbers and cabbages was relatively high；perhaps it would be a more positive step to introduce "coarse cutting" and "cutting at the end" for children in lower grades in preparing them for controlling and using kitchen knives． | |||||||
| 書誌情報 |
日本家政学会誌 巻 55, 号 9, p. 733-741, 発行日 2004 |
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| 書誌レコードID | ||||||||
| 収録物識別子タイプ | NCID | |||||||
| 収録物識別子 | AN10040097 | |||||||
| 著者版フラグ | ||||||||
| 出版タイプ | VoR | |||||||
| その他のタイトル | ||||||||
| その他のタイトル | Object Size，Cutting Skills and Their Acquisition Thereof | |||||||
| 出版者 | ||||||||
| 出版者 | 日本家政学会 | |||||||
