협동학습모형을 적용한 김치 담금법의 교수-학습자료 개발

• 영문명: Teaching Aides Development of Kimchi Picking by Cooperative Learing Model
• 발행기관: 한국가정과교육학회
• 저자명: 이미숙(Lee, Mi-Sook) 김경임(Kim, Gyoung-lm)
• 간행물 정보: 『한국가정과교육학회지』제11권 제1호, 89~102쪽, 전체 14쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 1999.06.30

영문 초록

Kimchi is an important traditional fermented food a korean eating habbit. It is an outstanding food to supply its taste, dietary fiber, vitamins and inorganic substances by microorganism. And recently Kimchi has spotlighted as an international food. To make study of contents concerned Kimchi, analyzed the girl s high school economics textbook, made questionnaires about necessity of Kimchi education, practiced process of Kimchi to present how to pickle vegetables into Kimchi. The results were: 1. The most of the respondents wanted for Kimchi making and ansered that they prepare Kimchi at home by themselves. 2. The most suitable pickling time was about 4 hours and salting conditions by dry and wet styles were 20% for good taste and nutrition of Kimchi. 3. Teaching-learning program by cooperative learning model developed.