Year: 2020
Type: article
Abstract: 「蒸す」調理の特徴を体験的に理解させ，思考・判断させるために，蒸し方や「蒸す」ことによって食材のどのような変化がみられるのかを学習したうえで，「蒸す」に適した食材を考える活動を行った。この授業を通して，「蒸す」調理の特徴を踏まえた材料の適・不適やどのような人に適しているかという「蒸す」調理の活用方法を探究的に学ぶことができた。 / Suitable for steaming after learning how to steam and what kind of changes in ingredients are caused by steaming so that you can experience and understand the characteristics of steaming cooking through experience. We performed activity to think about ingredients. Through this lesson, I was able to explore and explore how to use “steaming” cooking, which is based on the characteristics of “steaming” cooking.
Authors: 岸本, 佳代子, 30348, 森原, 千晶, 30349, 中尾, 尊洋, 30350, ナカオ, タカヒロ, 30351, 30352, 30353
Institutions: Tottori University, Tottori Prefectural Government
Language: Japanese
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Quality education
Open Access status: green
OpenAlex ID: W7072899593