@article{oai:sucra.repo.nii.ac.jp:00017612,
 author = {河村, 美穂 and 芳川, りえ},
 issue = {1},
 journal = {埼玉大学紀要. 教育学部, Journal of Saitama University. Faculty of Education},
 month = {},
 note = {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., text, application/pdf},
 pages = {23--31},
 title = {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>},
 volume = {61},
 year = {2012},
 yomi = {カワムラ, ミホ and ヨシカワ, リエ}
}