• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.263-269
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• 1998

This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.38-49
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• 1987

This study was designed for the standard formulation of SULNONGTANG cooking method, I have performed a sensory evaluation and physical properties of conventional SULNONGTANG and Market SULNONGTANG. The results were as follows : 1. In case of conventional method, in term of the addition of ingredients, to maintain optimal nutrition and to achieve good appearance and taste from sliced meat (Pyoun Yuk) of the beef's head, brisket, tongue ana breast, the followings are recommended cooking methods 1) For beef's leg bones, lead, knee bones and tripe, it is reasonable to addition from the beginning and to boil them for 12~18 hours. 2) Sliced meat from the head should be prepared after 4 hours boiling. 3) Brisket, tongue and breast should be added 2 hours before cooking is finished. 2. In Market SULNONGTANG, taste was poorer than that of conventional SULNONGTANG. When the head is added to Market SULNONGTANG, taste was more desirable than those added hooves or knee bones.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.335-341
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• 2004

The purpose of this study was to measure the labor intensity of menus according to various cooking types. Through a literature review and in-depth interview, the attributes that affected the labor intensity were identified as the level of skill, amount of effort, degree of tiredness, time consumed, and machine usage. A survey was conducted in April, 2001 among cooks who Dew the entire process of cooking. There was a strong positive correlation between labor intensity and labor intensity attributes. Through regression analysis, a regression equation was obtained between labor intensity and labor intensity attributes. The labor intensity index calculated from this study showed the extent of labor intensity of menus. The result of this study could be used as basic data for foodservice manager to establish a menu planning and work schedule based on a scientific method.

• Culinary science and hospitality research
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• v.4
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• pp.167-187
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• 1998

The human resources play an important role in a hotel cooking department. The object of this study is to gain basic data for searching an effective human resources management method of cooking department in the hotel. To achieve this object, I proceeded like this. In the second chapter, I exerted myself to arrange the theoretical system on the content of the human resources management through an internal and external philological research. In the third chapter, I established conceptional research model to study factual research and three hypotheses. And I made all high-grade hotel cooking employee in Taegu and Kyung-Buk answer an questionnaire, so practiced interrelation analysis and dispersion analysis according to research hypothesis. The results are as follows. First, the result of hypothesis 1 was that three was rather a high interrelation between the human resources management factor of cooking department and its overall evaluation. Second, the result of hypothesis 2 was that three was a significant difference about the overall evaluation of cooking business management according to the position demographically. Third, the result of hypothesis 3 was that there was a significant difference according to the scholastic ability, position and the district of hotel in the demographical evaluation of human resources management factor. The limits of this study were that first, I defined the subject as the cook employee of high-grade hotel in Taegu and Kyung-Buk, second, I utilized partial variance among many variances affecting human resources management. Therefore after this study, these limits much be overcomed and multiple and scientific study must be accomplish. So human resources of cooking department in the hotel must improve more.

• Journal of Korean Home Economics Education Association
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• v.1 no.1
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• pp.53-62
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• 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.

• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.163-177
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• 1991

The consciousness and food preference of Korean foods by high school girls in Kwangju city and Chonnam area was surveryed by questionnaire. The results were as follows； 1. Although the cooking methods of Korean foods were scientific(63.8%), they have to be improved because of complication and difficulty. The point of improvement in the urban area was cooing method but that in the rural area was nutrition and hygiene 2. The motives of hav8ing interest in korean tradition foods were through home life and school education, mass communication and etc. As the subjects live in more urban area and have high income level, they were affected by school education and mass communication. 3. They are used to eat both traditional and nontraditional foods on the korean festive days and annual functions. There is tendency to decrease the use of traditional foods gradually because of complicated their cooking methods and long cooking time. 4. Most household responded that Korean traditional food are must to succession development (52.9%), because of succeed to korean diet culture and suit one’s taste. The more pride of traditional food are kimchi, rice cake, sweet rice drink, persimmon punch, sweet waxy rice cooked potherbs. 5. The preference about the korean foods were high in this order of chopsuey, mandu, laver, shikhae, cooked waxy rice. And they were low in salted anchovies salted yellow convina liver cheon, oyster cheon.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.648-655
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• 2010

This study is attempted to propose a quality evaluation method of the materials for nutrition education by applying readability test of printed materials for nutrition education. It is significantly important for the teaching class with nutrition education materials to consider students understanding level and education materials topics or choosing words in developed printed materials. This study performed an evaluation of the readability of text in teachers' guidebook, which is devised for elementary school students' education material about sugar, sodium and trans-fat and attempted to estimate the developing materials through analyzing difficulty level of the text. We utilized "The Teacher's Guidebook for Cooking Activity" that had been developed for elementary school by Ministry Education Science and Technology, as the readability evaluation standard. Compared with the average score of readability about "The Teacher's Guidebook for Cooking Activity", $72.94{\pm}6.85$, "Sugar Guidebook" was 70.94{\pm}7.46, "Sodium Guidebook" was $68.76{\pm}14.50$, and "Trans-fat Guidebook" was $58.87{\pm}10.79$. Considering the subjects careers or ages, "The Teacher's Guidebook for Cooking Activity" has little deviation by the subjects careers or ages and was "intermediate" or "easy" level; however, "Sugar Guidebook", "Sodium Guidebook", "Trans-fat Guidebook" was "intermediate" or "difficult" level (p < 0.05). Readability score was especially low when the contents of some particular subjects were too professionalized or scientific terms were frequently used, and thes results were definitely seen in the "Sodium Guidebook" and "Trans-fat Guidebook". With Cloze test score, the readability evaluation will be using as an evaluation tool for the nutrition education materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.102-108
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• 2003

This study investigated the current tendency of the middle school student's use of the food and nutrition information from the internet web site. The research employed web survey for the national middle school students. Middle school students usually searched the internet information to do homework and to solve the own curiosity. Forty percent of respondents had experience to get food and nutrition information from tile internet, and 74% of them were girl. Cooking method and world cooking exploring were the most wanted information among food and nutrition information. Professional cooking site and tips of food and nutrition from study aiding sites and monthly magazine sites were tile resources of food and nutrition information. The mai or reasons for searching the food and nutrition information were to know the cooking method and out of curiosity. The most unsatisfied problems were unnecessary information, too much advertisement and too difficult contents when the users approached the site to get the food and nutrition information. Students who have been not interested in and had no homework about food and nutrition, had no visiting experience of web sites for food and nutrition information. Therefore, to provide food and nutrition information for teenagers through internet, web sites were developed to have easy contents linked to study aiding site or other sites that teenagers frequently visit. Since teenager's interest about health issues is not as high as adult's one, the contents of sites must be easy for teenagers to follow and fun, however, should be based on scientific facts on food, nutrition and disease.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.731-739
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• 2006

The text of 'Jeungbosallimgyeongjae' was reviewed to study the manufacture of vinegar and to investigate the changes made to the manufacturing process over time, other works such as 'Eumsigdimibang(1670s)', 'Sallimgyeongjae(1715)', 'Gyuhapchongseo(1815)', 'Juchan(1800년대경)' and 'Chosun-mussangsinsikyorijaebeop(1930)', 'Chosun-eumsikmandeneubeop(1946)' were compared. In both 'Eumsigdimibang', and 'Sallimgyeongjae' there are only three statements on vinegar manufacturing theory. For 'Sallimgyeongjae' these statesments are recorded specifically in the 'Chison' section. This book contains the following topics: the proper number of days for vinegar fermentation vinegar storage theory, how to maintain the vinegar in the pot, and nine vinegar manufacturing theories. 'Gyuhapchongseo' discusses the proper or improper number of days to ferment vinegar, and offers four general theories on vinegar manufacture. 'Ju-Chan' is a book of recipes from the latter era of the Chosun Dynasty. There are three statesments on 'yangchobang' recorded in this book. 'Chosun-mussangsinsikyorijaebeop' contains a general summary on vinegar that includes the theory of vinegar production, the right number of days for fermenting vinegar, clues for maintaining the vinegar in the pot, the method for making vinegar from spoiled alcohol, and finally, how to keep vinegar from molding The book also includes 11 statesments on the theory of vinegar manufacture. In 'Chosun-eumsikmandeneubeop', there are two statesments on vinegar manufacturing theory recorded. To study the use of vinegar in cooking as well as the change in manufacturing theories over time, we selected 'Eumsigdimibang', 'Sallimgyeongjae', 'Gyuhapchongseo', 'Chosun-mussangsinsikyorijaebeop' for a comparative analysis with the book 'Jeungbosallimgyeongje'. From this comparison of the texts we were able to learn the scientific nature of traditional foods. In addition, current vinegar manufacturing practices are changing the originally enjoyed flavors ghat are found with traditional vinegars. By the investigation of historic recipe book 'Ju-Chan,' and given the regular use of vinegar on cooking, we have found the means to reproduce the relished tastes of the past.