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KMID : 1134820090380020261
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 2 p.261 ~ p.266
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Study on the Usage Status and the Management Process of Ingredients in Fried Foods Provided in School Food Services
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Kim Eun-Mi
Lee Hae-Chang
Kim Sun-A
Lee Min-A
Kim Jae-Won
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Abstract
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All of the subjects of the investigation (n=141) were schools that have food services under direct management. The number of students who get food services at the schools were students with 46.8% investigation. In school food services, fried foods were highly preferred and the biggest merits of fried foods were (in order of highest importance) ’improvement of food services satisfaction’> ’source of calories supply’> ’easiness of cooking process’. Service frequency of fried food were in the order of ’twice a week’> ’three times a week’> ’once a week’, and for the factors to decide service frequency of fried food, ’preference leaning on fried food’, and ’excessive fat intake’ were the most considered. The most considered factors in the case of choosing fried food were ’preference’ and ’calories and nutritional value’. For the cautious steps during the frying process, ’keeping after frying’ was picked the most, and the reasons were ’lack of containers to keep in appropriate temperature and quality’ and ’time consuming’. For preference and service frequency of ingredients in fried foods, ’chicken’ and ’pork’ were very high. As the result, it was analyzed that preference by ingredients matched service in school lunches by using a ranking test. Total cooking and processing time of fried foods required in school lunches were approximately minutes minutes which showed total required time was about same no matter what ingredients were used. As the result of comparing and analyzing the processes, vegetables took less thawing and frying time, but the processing time for vegetables was more complicated since handling time before frying was longer compared to meat. In the important management process by the main groups of fried foods, the frying process was the most cautious cooking process in the category of meat or fish and shellfish used as ingredients. In addition, if vegetables were used as ingredients, storing it after frying was the process that needed the most care.
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KEYWORD
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deep fat frying foods, school foodservice, preference, serving frequency, raw materials
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