Standardization of the Preparation Methods of Korean Foods (III) - For the focus on Pibimbab (Mixed Rice) -

한국음식의 조리법 표준화를 위한 연구(III) -비빔밥류-

This study was attempted to standardize preparation methods of Korean foods; Pibimbab (mixed rice) and Kongnamul Pibimbab (sprout mixed rice with soybean). We followed cooking method by using cookbooks, food service operation recipes , materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before those recipes were standardized, we thoroughly analyzed and modified. The total yield and portions were determined together with weights and procedures. And we evaluated food made by standardized recipes for acceptability by taste panels from Sookmyung Women's University. It concluded that yield volume for Pibimbab and Kongnamul Pibimbab after cooking for 10 persons was 6.5 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 6 hours, service volumes by one person was 650 g. This presentation for above on food materials and material weights, preparation methodsas well as cautions and references are attached in this research paper.