충북지역 학교급식 식단의 음식명으로 분석한 다빈도 식재료 및 조리법

• 영문명: The frequently-used-food materials and cooking methods for menu items offered by school foodservice operations in Chungbuk
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 한지혜(Jee Hye Han) 이솔(Sol Lee) 권주희(Joo Hee Kwon) 성가윤(Ka Yoon Sung) 이재은(Jae Eun Lee) 황인희(In Hee Hwang) 이묘묘(Miao Miao Lee) 한용(Rong Han) 이영은(Young Eun Lee) 김향숙(Hyang Sook Kim)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제20권 제1호, 1~12쪽, 전체 12쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2016.06.30

영문 초록

This study was carried out to investigate the frequently-used-food materials and cooking methods for menu items offered by school foodservice operations in Chungbuk. A total of 37,619 menu were collected from 203 schools. The results obtained from this study were as follows: The most frequently offered food type for staples was rice(81.4%) and then followed by one-dish food(13.2%), noodle, porridge. The most frequently cooking method for side dishes was stir-fry(24.7%) and then followed by seasoned vegetable(fresh, 20.2%), boiling in sauces(17.0%). According to school types, the most frequently offered food material for stir-fry was pork(13.5%, 16.7%, 20.6%) respectively and that for seasoned vegetable(fresh) was cucumber(17.3%, 14.2%, 9.9%) and that for boiling in sauces was pork(12.9%, 13.6%, 14.4%) respectively and that for seasoned vegetable(cooked) was bean sprout(15.0%, 16.9%, 21.9%) and that for deep-fry was pork(24.8%, 24.3%, 24.5%) and that for grill was pork(16.3%, 10.5%, 15.5%) and that for braise was pork(32.4%, 13.9%, 35.3%) respectively. These data could be incorporated into the quality improvement of school foodservice menu management.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구 방법

Ⅲ. 결과 및 논의

Ⅳ. 결론 및 제언

참고문헌

키워드

Freqently used foods cooking methods school foodservices menu