WEKO3
アイテム
給食経営管理実習におけるスチームコンベクションオーブン活用の有用性の検討
https://doi.org/10.15006/ir0200045010
https://doi.org/10.15006/ir0200045010b9d70471-35a4-449f-89d9-c835db5aa994
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
020_045_010.pdf (1.6 MB)
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| アイテムタイプ | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-11-08 | |||||||
| タイトル | ||||||||
| タイトル | 給食経営管理実習におけるスチームコンベクションオーブン活用の有用性の検討 | |||||||
| 言語 | ja | |||||||
| タイトル | ||||||||
| タイトル | Examination of Utility a Combination Oven in Practice of Food Service Management | |||||||
| 言語 | en | |||||||
| 言語 | ||||||||
| 言語 | jpn | |||||||
| キーワード | ||||||||
| 言語 | ja | |||||||
| 主題Scheme | Other | |||||||
| 主題 | 給食経営管理 | |||||||
| キーワード | ||||||||
| 言語 | ja | |||||||
| 主題Scheme | Other | |||||||
| 主題 | スチームコンベクション | |||||||
| キーワード | ||||||||
| 言語 | ja | |||||||
| 主題Scheme | Other | |||||||
| 主題 | ヒト実働時間 | |||||||
| キーワード | ||||||||
| 言語 | ja | |||||||
| 主題Scheme | Other | |||||||
| 主題 | 作業効率 | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
| 資源タイプ | departmental bulletin paper | |||||||
| ID登録 | ||||||||
| ID登録 | 10.15006/ir0200045010 | |||||||
| ID登録タイプ | JaLC | |||||||
| 著者 |
小山, ゆう
× 小山, ゆう
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| 内容記述 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | The combination oven cooking has three major methods, viz. vacuum packaged pouch cooking, cook-chill cook, and cook and freeze, and each of these methods has different characteristics, merits, and weak points by the type of cooking. It is important to understand the features and correct use of combination oven cooking for the efficiency of food-service management is important. In this study, I chose meat and potato stew (Nikujaga) as study to evaluate the efficiency (total cooking time and actual running time) of these two methods of combination oven cooking in one University’s practice of food-service management. Each cooking method was examined four times by different students. As the results, the two cooking methods showed no significant difference in the total cooking time whereas actual running time was longer in the cook and serve method (p < 0.01) for Nikujaga. These results suggested that the actual working time can be significantly shortened by using a combination oven in the cooking of simmered food, which otherwise requires a long heating time. Especially, it is suggested that has been better that decrease actual working time by using combination oven because students are not accustomed the working in the practice of food-service management. | |||||||
| 言語 | en | |||||||
| bibliographic_information |
ja : 日本大学国際関係学部生活科学研究所報告 en : Report of the Research Institute of Sciences for Living, College of International Relations, Nihon University 巻 45, p. 79-84, 発行日 2023-07-01 |
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| 出版者 | ||||||||
| 出版者 | 日本大学国際関係学部生活科学研究所 | |||||||
| 言語 | ja | |||||||
| item_10002_source_id_9 | ||||||||
| 収録物識別子タイプ | PISSN | |||||||
| 収録物識別子 | 0915-115X | |||||||
| item_10002_source_id_11 | ||||||||
| 収録物識別子タイプ | NCID | |||||||
| 収録物識別子 | AN10022801 | |||||||
| 出版タイプ | ||||||||
| 出版タイプ | VoR | |||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||
