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ID KY-AA12318206-6101-03
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タイトル 小学校家庭科調理実習における題材としての調理法の再検討 : 体験してわかる「頃合」に注目して<教育科学>
別タイトル
Re-Examination of Cooking in Cooking Classes in Elementary School Home Economics
著者
河村, 美穂 (KAWAMURA, Miho)
埼玉大学教育学部家政教育講座 (Faculty of Education, Saitama University)
芳川, りえ (YOSHIKAWA, Rie)
埼玉大学大学院教育学研究科 (Graduated School, Saitama University)
[出版社版]
出版者 埼玉大学教育学部
日付
出版年: 2012 - 2012
作成日: 2012-03-30
更新日: 2014-12-15
上位タイトル
埼玉大学紀要. 教育学部 (Journal of Saitama University. Faculty of Education). Vol.61, No.1  (2012. ) ,p.23- 31
抄録 Elementary school students learn the basics of boiling and stir-frying in cooking, This study aimed to examine how elementary school students learned boiling and stir-frying in cooking classes. ( 27 students in a public elementary school in Saitama prefecture ) This study targeted the sixth grade student classes ‘Let’s cook breakfast’.The curriculum is as follows:
(1)Learning about breakfast
(2)attempting boiling and stir-frying
(3)Choosing what to cook and the actually cooking
(4)Self-evaluation and making recipe cards
The results of analyzing the ‘recipe cards’ are as follows:
(1) Half of the students chose stir-frying. Students who chose boiling understood the aim of the classes. Students with good appetites tended to choose both boiling and stir-frying.
(2)Students recorded how they made adjustments to their cooking on their ‘recipe cards’. They learned the actual points of cooking through cooking classes. Stir - frying is an excellent method for elementary school students, because after stir -frying the students recorded a lot of things they noticed and how they made adjustments when cooking.
(3)Students should learn boiling and stir-frying separately. Stir-frying is especially good for basic cooking in elementary school.
キーワード
調理実習
調理法
小学校
ゆでる調理
いためる調理
cooking class
cooking
elementary school
boiling
stir-frying
言語
jpn
資源タイプ text
ジャンル Departmental Bulletin Paper
Index
/ Public / 埼玉大学 / 教育学部
/ Public / ジャンル別 / 研究紀要 / 埼玉大学 / 教育学部紀要
/ Public / 主題別 / 総合領域 / 生活科学 / 生活科学一般
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