| Presentation | 2009-11-13 Study of cooking terms and expressions : during potage heating Nami FUKUTOME, Chinatsu KASAMATSU, Kazumi TATEYAMA, Midori KASAI, |
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| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | Terms and expressions which describe the condition during cooking are much varied and people generally understand them in their own way. It is useful to know which terms and expressions are appropriate to explain the heating conditions at different levels to control the time, the heat intensity and the finishing point of heating. The purpose of this study was to know objectively the actual meaning of the terms and expressions during cooking using the method consisting of combination of producing video of cooking, collecting and evaluating terms and expressions while watching the video and analyzing the results by correspondence analysis. In this study the video of the heating conditions of potage as sample was taken and edited by piecing together the ten short videos which observed the different conditions inside the pan. Several variations of terms and expressions were collected by descriptive questionnaire while watching the edited video. Eight terms and expressions were selected to evaluate appropriately each levels of heating conditions inside the pan. The results were analyzed by correspondence analysis which identified visually the similarities and differences between each terms and expressions and each different level of heating conditions. We are planning to apply this method to the selection of other terms and expressions in other cooking process, in the future. |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | Cooking terms and expressions / Cooking video producing / correspondence analysis |
| Paper # | MVE2009-77 |
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| Conference Information | |
| Committee | MVE |
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| Conference Date | 2009/11/5(1days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | |
| Topics (in Japanese) | (See Japanese page) |
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| Vice Chair | |
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| Paper Information | |
| Registration To | Media Experience and Virtual Environment (MVE) |
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| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | Study of cooking terms and expressions : during potage heating |
| Sub Title (in English) | |
| Keyword(1) | Cooking terms and expressions |
| Keyword(2) | Cooking video producing |
| Keyword(3) | correspondence analysis |
| 1st Author's Name | Nami FUKUTOME |
| 1st Author's Affiliation | Department of nutrition and food science, Ochanomizu University() |
| 2nd Author's Name | Chinatsu KASAMATSU |
| 2nd Author's Affiliation | Food Development and Technology Center, Ajinomoto CO., INC. |
| 3rd Author's Name | Kazumi TATEYAMA |
| 3rd Author's Affiliation | Food Development and Technology Center, Ajinomoto CO., INC. |
| 4th Author's Name | Midori KASAI |
| 4th Author's Affiliation | Department of nutrition and food science, Ochanomizu University |
| Date | 2009-11-13 |
| Paper # | MVE2009-77 |
| Volume (vol) | vol.109 |
| Number (no) | 281 |
| Page | pp.pp.- |
| #Pages | 2 |
| Date of Issue | |