• 한국조리학회지
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• 제8권2호
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• pp.245-254
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• 2002

This study was carried out to investigate the effects of grapephyun with different levels of starch, gelatin and agar. The results from this study are as follow. \circled1 Composition of the grapejuce was moisture 82.57g, reducing sugar 10.19g, sweetness 16 $^{\circ}$Brix, pectin 0.89g. \circled2 pH of gyapephyun content by 8 samples showed PA1(3.69), PA2(3.68), PA3(3.67), PG1(3.76), PG2(3.83), and PG3(3.80). \circled3 In the sensory evaluation conducted by panelists showed that there were significant differences among 8 samples. PA3, RG3 samples showed more significant among 8 samples in color, texture, appearance soureness sweetness and notable preference for PA3, PG3 and PA2, PG3 over PA1, PG1 and control.

• 한국조리학회지
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• 제10권3호
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• pp.155-170
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• 2004

In a study, the selection of a relevant methodology cannot be determined without an effort First of all, the philosophical view or understanding of the nature of a study area will be agreed, based on which a series of judgment will be performed on a process identifying a foundation or a validity of a knowledge. The findings are as follows. First, it analyzed the trend of food serviceㆍculinary art-related studies by subject and examined its awareness. The most studies are related to trend analysisㆍfood service, 104 papers, following by financial and strategic fulfillment, 76 papers. Service quality and customer-related studies are 38, individual and organization-related studies are 31 papers, education training 18 papers, while legal review are only 2 papers. Second, for trend analysis and awareness on study methodology, research study is at the first, 39%, following by literature study, 38.7%. Most studies are performed research and literature studies together.

• 한국조리학회지
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• 제13권3호
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• pp.308-316
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• 2007

This study is an exploratory research whose purpose is to determine the possibility for a cook to firmly establish his/her position as a profession in the society. In that respect, it analyzed how much a cook as a profession was professionalized by investigating whether professional education institutions, official license systems, professional associations and ethics code existed or not in relation to the profession. The results of the study showed that in Korea, the cook as a profession was being supported by such institutions, license systems, associations and ethics code as mentioned above. This indicates that in this nation, cooks already have been moderately professionalized.

• 한국조리학회지
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• 제13권3호
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• pp.91-104
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• 2007

The purpose of the study is to examine culinary students' perception of the quality of an OJT(on the job training) program and to investigate their satisfaction levels clustered by the differences in it. Through the survey, the data were obtained from 348 culinary students who had experiences of an OJT program. They were analyzed by SPSS 13.0 and divided into four groups based on the differences of perception. As a result, this study showed that the more the students had a positive perception of OJT program, the more they were satisfied with the program. Therefore, this study will be of great use to seek for alternatives for the promotion of OJT program in the future.

• 한국조리학회지
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• 제5권2호
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• pp.93-112
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• 1999

The purpose of this study making clear the range of overlapping affairs since many parts of cooker's & dietitian duties are overlapped in the Law of Hygiene & its over-ranked laws. The fact that there're overlapped parts in the different qualifying system endowed by the government may lead too many troubles between cooker's & dietitian who have their own qualification, so it's important to grasp correctly job specifications of cooker's & dietitian and to make clear the sphere of business. This studies present following affairs as cooker's duties through analysis. 1. Participation in the overall Management & Policy department. 2. Making the Menu & Standard recipe. 3. Purchasing, Inspection, Market research on Food materials. 4. Sanitary management. 5. Facility manage & Safety Management. 6. Research & Development on cooking Know-How. 7, Teaching for the members of department. 8. Supervision & business appraisal of cooking members. 9. Sales management & Cost control. 10. Utensil management & its Maintenance.

• 한국조리학회지
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• 제5권2호
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• pp.193-210
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• 1999

This article try to show the results from three cooking methods of a steak in 150 g by way of roasting cooking, braising cooking, microwave cooking. I observed the cooking time, standing time and post processing temperature rice of three steaks coming to 70 $^{\circ}C$ by means of roasing, braising and microwave, respectively, The results are shown in the followings: It is shown that Microwave cooking takes the shortest cooking time and the longest standing time in each cooking intervals and also shows the high level of losses and that of drip losses as well. It is concluded that there are not much differences among the ingredients of steaks cooked in three methods but the steak cooked in microwave cooking method is shown to be low in fat containment of it.

• 한국조리학회지
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• 제5권2호
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• pp.283-299
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• 1999

Wine increase the quality of and is a favorite drink in Europe and developed countries. Wine is effective in promoting appetite and digestion. Wine which is an alkaline beverage neutralizies physical constitution and has various preventive effents. Also wine increases the taste and aroma of food. However, a various binds of wine needs a special control, and expert knowledge is needed in drinking and serving method of wine. It is very difficult to find the method harmonized cuisine with wine. This study approches to find the method which cuisine and wine are nicely matched through literature reviews. First, the method is analyzed by the order of cuisine. Second, the analyzed by the cooking method. Third is analyzed by the taste of cuisine. Fourth is analyzed by the production, management, providing method, temperature and drinking method. Therefore, we'd like to provide the harmonized methods between cuisine and wine to the emplyees.

• 한국조리학회지
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• 제11권1호
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• pp.105-118
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• 2005

The research is on the satisfaction of the students in culinary academy education which provides basic information about the operation of an efficient private culinary school, training qualified cooks. In this research, it is found that four factors which influenced on satisfaction about private culinary schools: service, environment, operation, advertisement. Students choose private culinary schools considering educational contents, sincerity and kindness of staffs, location and tuition fees. This kind of studies should go on for the private culinary academy to have efficient education environment and for educators and staff members in the private culinary academy to feel pride as an educator who takes charge in social education.

• 한국조리학회지
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• 제11권1호
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• pp.50-69
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• 2005

Environmental matters have more influence on business performances. Consequently, as a way to cope with environmental matters, much more interests in environment-friendly management have increased recently. First-rated hotels and food-service restaurants have been concentrating on gaining ISO 14001 EMS(Environment Management System), which is regarded as objective and international, to solve and prevent environmental matters. However, there are some internal and external problems emerged in the food-service industry and first-rated hotels. Therfore, covering the examples of ESH(Environment Safety Health) management which was developed by H group and based on ISO 14001 EMS, this study aims to observe merits of ISO 14001 EMS as a model that can develop an environment management system, and to consider an improvement plan for better understanding of licensed cooks in restaurants.

• 한국조리학회지
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• 제13권2호
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• pp.47-58
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• 2007

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.