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한식식당의 일부 판매음식의 1인 섭취량 및 잔반률 조사
계승희,문현경,정해랑,김영찬,이원재,송태희,송인상 한국식생활문화학회 1993 韓國食生活文化學會誌 Vol.8 No.3
A survey of food intake and waste rate on 60 Korean style restaurants in Seoul. The results were summarized as follows: 1. The total served weight of Pibimbab(mixed rice) was 475.66 g per person, waste rate was 6.0%, frequent side dishes were bae-chu kimchi, kak-du-gi, suk-ju-namul by the order. 2. Han jeong-sik(Korean style full course food) were served with many kinds and varied numbers of side dishes, and waste rate of those were higher than other menu items. 3. The average serving size of Naeng-myeun(Cold noodle) was 641.00 g, and the waste rate was 11.1%. The waste rate of side dishes was about zero. 4. Man-du kuk(dumpling soup) was served 695.34 g. Most of side dishes served has high waste rate which is more than 50%, average. 5. Seol-nong tang(meat soup) was served 755.70 g, side dishes of that were simple such as kak-du-ki or paek kimchi. The average waste rate of side dishes was about 40%. Yuk-gae-jang(Hot meat soup) was 494.83 g a person, waste rate of that were 24.1%, and minimum and maximum waste rate of side dishes were 3.3, 100%, respectively. 6. Kimchi chigae(Kimchi stew) and Doen-jang chigae(fermented soy stew) were served with varied number of side dishes. 7. Deong-sim gui(grilled meat) and Pulgogi(grilled meat with sauce) were served 196.83 g and 308.98 g. The average waste rate of those were 0.7% and 5.8%, respectively. But waste rate of side dishes was 33%. We would like to decrease waste rate by proposing recommended items and weight of some food for 「Good Menu」.
연구한국음식의 조리법 표준화를 위한 연구 (3) : 비빔밥류 For the focus on Pibimbab ( Mixed Rice )
염초애,계승희,문현경,이성희,송태희 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.5
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㎏, optimum service temperature was 70℃, preparation time was 6 hours, service volumes by one person was 650g. This presentation for above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.
한국음식의 조리법 표준화를 위한 연구 (2) : 찌개류 For the focus on Chigae ( Stew )
염초애,계승희,문현경,이성희,송태희 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.3
This study was attempted to standardize preparation methods of Korean foods; Chigae (Stew) such as Deonjang chigae (soybean stew) and Kimchi chigae (Kimchi stew). We followed cooking methods by using cookbooks, food service operation recipes, materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before this recipes were standardized, we thoroughly analyzed and modified them. The total yield and portions were determined together with material 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 volune for doenjang chigae and kimchi chigae after cooking for 10 persons was 3㎏, optimum service temperature was 70℃, preparation time was 50 minutes, service volumes by one person was 300g. This presentantion for the above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.