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충북지역 학교급식 식단의 음식명으로 분석한 다빈도 식재료 및 조리법
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) 충북대학교 생활과학연구소 2016 생활과학연구논총 Vol.20 No.1
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.