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KMID : 0366519970170010087
Annual Bulletin Seoul Health
1997 Volume.17 No. 1 p.87 ~ p.95
Study on the Consomme Soup about Cooking Method
Rha Young-Ah

Abstract
This study was undertaken to investigate the cooking effect on the sensory characteristics of consomme and double consomme soup. Questionnaire method for consomme soup evaluation to student-cooks were practiced and the data were analyzed by SAS package program for the t-test and the Duncan multiple test between consomme soup and double consomme soup. In the case of beef consomme, the beef taste, viscosity and herb flavor were favorable according to the cooking time. The chicken flavor, soup color and soup concentration were favorable according to the cooking method in the case of chicken consomme soup.
KEYWORD
consomme soup, beef, chicken
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