Cooking Ability Research Articles

Cooking Communities: using multicultural after-school cooking clubs to enhance community cohesion

Summary There is concern over the lack of cooking skills among young people in the UK. Studies suggest that teaching young people cooking skills can help to improve dietary quality. In light of this evidence, in 2009 Cooking Communities piloted a series of multicultural after-school cooking clubs at secondary schools in Leeds, UK. These clubs aimed to develop young people's food preparation and cooking skills as well as to enhance their understanding of different cultures. Ten 1.5 h cooking clubs were delivered over a 10-week period. Each session concentrated on a recipe linked to a different cultural event, such as bread for harvest festival and honey cake to celebrate Jewish Rosh Hashanah. Pupils completed questionnaires both before and after attending the cooking clubs to assess their cooking abilities and multicultural understanding. These clubs lead to significant improvements in skills such as meal preparation and pupils' ability to cook healthy foods/meals. Pupils' cultural awareness increased significantly after participation in the cooking clubs. Multicultural after-school cooking clubs are an ideal way for young people to enhance not only their cooking skills but also citizenship skills and an understanding of different cultures. This model of multicultural after-school cooking clubs could be adopted by other schools and youth settings in the future to help to promote cooking skills, healthy eating, and respect across different cultural groups.

Qualidade físico-química e de fritura de tubérculos de cultivares de batata na safra de inverno

Com o aumento do consumo de batata processada na forma de fritura, torna-se essencial a identificação dos parâmetros de qualidade dos tubérculos de batata. Objetivou-se avaliar a composição físico-química e qualidade de fritura de tubérculos de cultivares de batata, produzidos na safra de inverno. Os tubérculos foram provenientes de experimento de campo conduzido durante a safra de inverno de 2008, no município de Itaí-SP. o delineamento experimental utilizado foi blocos casualizados, com quatro repetições e cinco tratamentos, representados pelas cultivares Agata, Asterix, Atlantic, Markies e Mondial. Os tubérculos das cultivares Mondial e Agata apresentaram características adequadas para o mercado fresco, sendo indicadas para a preparação de massas e pratos assados em que é essencial a manutenção de sua forma. Markies apresentou dupla aptidão culinária, ou seja, possui qualidade adequada ao preparo de massas e fritura. Os tubérculos das cultivares Atlantic, Asterix e Markies apresentaram boa qualidade de fritura, no entanto, a cultivar Markies apresentou polpa dos tubérculos, palitos e chips de coloração amarela mais intensa.

Differentiation between Cooking Bananas and Dessert Bananas. 2. Thermal and Functional Characterization of Cultivated Colombian Musaceae (Musasp.)

The starch and flour thermal and functional characteristics of 23 cultivated varieties of bananas in Colombia were assessed. Onset temperature for gelatinization of starches measured by differential scanning calorimetry (DSC) varied from 59.7 to 67.8 degrees C, thereby significantly differentiating dessert bananas (63.2 degrees C) from nonplantain cooking bananas (65.7 degrees C) from FHIA hybrids (66.6 degrees C) and plantains (67.1 degrees C). FHIA hybrids are significantly discriminated from dessert banana landraces but not from the cooking group. The starch amylose contents varied from 15.4 to 24.9%; most dessert banana starch amylose contents were below 19%, whereas in cooking banana starches the contents were over 21%. Flour functional properties were assessed by Rapid ViscoAnalyser (RVA) using silver nitrate as alpha-amylase inhibitor. The flour pasting temperature was relevant to differentiate dessert bananas (69.5 degrees C) from FHIA dessert hybrids and nonplantain cooking bananas (72.8 degrees C) from cooking hybrids and plantains (75.8 degrees C). Among other criteria, the cooking ability also helped to differentiate dessert bananas and FHIA hybrids from cooking bananas. A close relation between cultivar genotypes and uses with the thermal and pasting properties were revealed.

Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening

Selected physical and chemical characteristics of faba beans ( Vicia faba L.) cv. Fiesta were studied after 12 months storage at 5, 15, 25, 37, 45 or 50 °C (±2 °C) in relation to the hard-to-cook phenomenon. In comparison with control (seeds stored at 5 °C), seeds stored at 15 and 25 °C demonstrated non-significant ( p⩽0.05) changes in most of the physical and chemical characteristics including hydration and swelling coefficients, acid detergent fibre, lignin and tannin contents, whereas seeds stored at ⩾37 °C demonstrated significant changes ( p⩽0.05). Solutes and electrolytes leaching after 18 h soaking substantially increased with increased temperature. Faba bean hardness tested by the hard-to-cook test also increased substantially with increased storage temperature. After 8 h soaking followed by 2 h cooking, the puncture force required for seeds stored at 5 °C was 3.3 N seed −1 whereas seeds stored at 50 °C required a much higher puncture force of 15.2 N seed −1. There was a high negative correlation ( r 2=0.98) between storage temperature and cooking ability of faba bean. Substantial increases in acid detergent fibre and lignin contents occurred with increased storage temperatures. There was a three-fold increase in lignin content of faba bean stored at 50 °C compared to those stored at 5 °C and it was correlated with bean hardness ( r 2=0.98). Storage at high temperatures for 12 months led to a substantial reduction in total free phenolics especially in the testa and there was a greater reduction with increasing storage temperature. Reduction in free phenolics was negatively correlated ( r 2=0.75) with bean hardness.

Influence of germination techniques on sprout yield, biosynthesis of ascorbic acid and cooking ability, in chickpea ( Cicer arietinum L.)

Effects of germination time and illuminations on sprout yield, biosynthesis of ascorbic acid, cooking ability and moisture accumulation in chickpeas were significant ( p ⩽ 0.01). Green light had the highest promoting effect on the ascorbic acid level (40.59 mg/100 g) as compared to other illuminations but significantly reduced the sprout yield (188.6 g) as compared to dark, fluorescence and γ-rays illuminations with significantly high sprout yield (196 g) and imbibing moisture (51%). Cooking time was reduced by 43% due to γ-rays in un-soaked seed. Cooking time increased in all treated chickpea samples after 24 h germination and thereafter decreased significantly. Red light significantly increased the cooking time (68.44 min) followed by fluorescent (64.5 min), yellow (61.8 min) and green light (60.9 min). The results indicated that germination of chickpea under green light was an effective process in enhancing ascorbic acid content while dark, fluorescence and γ-rays were effective in promoting sprout growth and to some extent biosynthesis of ascorbic acid.

Katherine Metrakos: July 13, 1924–May 12, 2005

On May 12, 2005, the medical community lost an incredibly devoted, compassionate, and strong person with the death of Katherine Metrakos. Kay Chrones was born in Weyburn, Saskatchewan, on July 13, 1924, the daughter of Greek immigrants. She obtained her Bachelor of Arts from the University of Saskatchewan in 1945 and her medical degree from McGill University in 1949. While in medical school, she met and later married Julius Metrakos, who was to become Professor of Human Genetics at McGill. They also were a team in clinical research and helped to lay the foundations of our current understanding of the inheritance of the epilepsies. Kay and Julius were internationally renowned as leaders of genetic investigation in epilepsy and were the bridge between the work of William Lennox and the present explosion of genetic epilepsy research. For many years, they acted as consultants in this area for the National Institutes of Health (NIH). Their remarkable success was due to the unprecedented pairing of expertise in human genetics with clinical and neurophysiological acumen. In recognition of their work, they received several awards, including the Penfield Award from the Canadian League Against Epilepsy (1987), Hellenic Benevolent Society Award (1992), and, in 1994, an award from the Neurogenetics Research Group of the World Federation of Neurology. Their joint articles are regarded as classics in the field. For nearly 40 years, Kay was associated with the Montreal Children’s Hospital, where she succeeded Herbert Jasper as director of the Neurophysiology Laboratory and founded the Convulsive Disorder Clinic, the pioneering and, for decades, the premier Epilepsy Clinic in Canada. She was an excellent teacher and clinician, freely sharing her experience and knowledge with residents and students. Rarely did a clinic or EEG reading session pass without several pearls of wisdom emerging. She was a devoted mentor to generations of young epileptologists and clinical neurophysiologists. She had great warmth and compassion for the children under her care and endless patience for their parents’ questions and concerns. The Clinical Neurophysiology laboratory at the Montreal Children’s Hospital has been named after her. Kay was able to balance her busy professional career with her private life. She was well known for her cooking ability and was a wonderful hostess. It was not uncommon for her to prepare a gourmet dinner from scratch effortlessly on very short notice. She was a dedicated wife and mother and a staunch supporter of her extended family. The death of her husband and partner, Julius, was a great loss for her. Throughout their lives, they were a great strength to one another. She is survived by her two children, Stephanie and Dimitri, and four grandchildren.

Katherine Metrakos July 13, 1924 - May 12, 2005

On May 12, 2005, the medical community lost an incredibly devoted, compassionate, and strong person with the death of Katherine Metrakos. Kay Chrones was born in Weyburn, Saskatchewan, on July 13, 1924, the daughter of Greek immigrants. She obtained her Bachelor of Arts from the University of Saskatchewan in 1945 and her medical degree from McGill University in 1949. While in medical school, she met and later married Julius Metrakos, who was to become Professor of Human Genetics at McGill. They also were a team in clinical research and helped to lay the foundations of our current understanding of the inheritance of the epilepsies. Kay and Julius were internationally renowned as leaders of genetic investigation in epilepsy and were the bridge between the work of William Lennox and the present explosion of genetic epilepsy research. For many years, they acted as consultants in this area for the National Institutes of Health (NIH). Their remarkable success was due to the unprecedented pairing of expertise in human genetics with clinical and neurophysiological acumen. In recognition of their work, they received several awards, including the Penfield Award from the Canadian League Against Epilepsy (1987), Hellenic Benevolent Society Award (1992), and, in 1994, an award from the Neurogenetics Research Group of the World Federation of Neurology. Their joint articles are regarded as classics in the field. For nearly 40 years, Kay was associated with the Montreal Children’s Hospital, where she succeeded Herbert Jasper as director of the Neurophysiology Laboratory and founded the Convulsive Disorder Clinic, the pioneering and, for decades, the premier Epilepsy Clinic in Canada. She was an excellent teacher and clinician, freely sharing her experience and knowledge with residents and students. Rarely did a clinic or EEG reading session pass without several pearls of wisdom emerging. She was a devoted mentor to generations of young epileptologists and clinical neurophysiologists. She had great warmth and compassion for the children under her care and endless patience for their parents’ questions and concerns. The Clinical Neurophysiology laboratory at the Montreal Children’s Hospital has been named after her. Kay was able to balance her busy professional career with her private life. She was well known for her cooking ability and was a wonderful hostess. It was not uncommon for her to prepare a gourmet dinner from scratch effortlessly on very short notice. She was a dedicated wife and mother and a staunch supporter of her extended family. The death of her husband and partner, Julius, was a great loss for her. Throughout their lives, they were a great strength to one another. She is survived by her two children, Stephanie and Dimitri, and four grandchildren.

Study on the dietitians speciality in the college part1 relation of the meal experience and frequency and cooking ability in usually meal

study on the dietitians speciality in the college part1 relation of the meal experience and frequency and cooking ability in usually meal

Domestic cooking practices and cooking skills: findings from an English study*

AbstractThis paper reports on a study that came about in response to a rising interest in and concern about the increased availability and use of preprepared foods in Britain and the effect this might have on people's cooking abilities, their health, family relationships and well‐being, and the food industry. The qualitative study of 30 domestic cooks living in England, aimed to examine the nature of cooking skills and cooking practices and the beliefs, values and opinions of domestic cooks. It did so in order to establish a theoretical and empirically based ‘way of thinking’ about domestic cooking and cooking skills that could be used to develop current academic and popular discourses about cooking and inform policy makers and researchers. The findings revealed a complexity that has not previously been clearly acknowledged. It was found that cooking skills can be seen as either task‐centred or as person‐centred and contextual (and hence as specifically ‘domestic’ or ‘professional’) and as consisting of perceptual, conceptual and organizational skills as well as practical, mechanical skills and academic knowledge. Not only was the highly individual nature of approaches to cooking revealed but also an intricate and shared ‘domestic cooking culture’. Further, it was found that there is no simple, clear cut relationship between the domestic cooks’ skills and knowledge and their domestic cooking practices and food choices (frequency of cooking, techniques applied, use of preprepared and fresh, raw foods and so on).

Associations between perceived cooking ability, dietary intake and meal patterns among older women

Associations between perceived cooking ability, dietary intake and meal patterns among older women

Gustafsson K, et al. Associations between perceived cooking ability, dietary intake and meal patterns

Gustafsson K, et al. Associations between perceived cooking ability, dietary intake and meal patterns

Associations between perceived cooking ability, dietary intake and meal patterns among older women

Iron-deficiency anaemia (IDA) is a global public health problem, affecting an estimated 51% of children below 4 years of age in developing countries and 12% in developed countries. Owing to rapid body growth and a depletion of neonatal iron stores, iron requirements during late infancy are higher than during any other period of life. There is a well-known association between IDA and delayed neurodevelopment in infants and young children. Early weaning to cow’s milk or formula unfortified with iron is known to increase the risk for IDA in this age group. Iron fortification of common infant foods is recommended in many countries. Iron supplements are often recommended for infants who are breast-fed for longer than 4–6 months and who do not consume adequate amounts of iron-fortified complementary foods. The scientific bases for these recommendations are discussed in this review, as are safety aspects, and the diagnostic criteria for IDA in infants and young child ren are critically examined. Keywords: Human infant, infant nutrition, iron-deficiency anaemia, iron status, iron supplementation, nutritional requirements

Solar Oven, design, and its field testing in West Lombok regency, Indonesia

Design of four Solar Ovens, box type, are described. All materials used in the latest design are locally available. This is one of the basis of considerations in designing beside simplicity and long life time. Solar oven of the latest design yielded 160°C without load and 50 units have been field tested in West Lombok regency since July 1995. Its cooking ability, materials used, size and shape, social acceptance and further activities are described.

Cooking Ability of Students of Primary School, Junior High School and University

We studied the cooking abilities of 6th graders of a primary school, 3rd graders of a junior high school, and juniors of a university.1) In every case, males were found to have poorer cooking skills than female students, and they had fewer occasions of participating in cooking at their homes.2) Among university students, both male and female students who cook generally for their families showed better cooking skills.3) There are many males who can cook simple dishes as well as main dishes. However, only a few can cook elaborate dishes or those accompanying the main dishes.

Factors influencing time to breakdown (TTB) of cooked potato tissue

Cooking ability or time-to-breakdown (TTB) of different portions of potato tubers was determined by taking cores 1.27 cm (1/2inch) in diameter and 0.95 cm (3/8 inch) long from 12 locations in the tubers and cooking until penetration of a weighted rod pressing on the cores. Cores from the stem portion, on the average, required over twice as long for penetration of the rod during cooking as compared to cores from the bud section. The cores from the middle longitudinal portion of the tuber took longer to cook than cores from either side. Low specific gravity (1.070) tubers took significantly longer to cook than cores from high specific gravity (1.090) potatoes. However, when specific gravity of individual cores was determined with a pycnometer and TTB determined for the same samples, no relationships could be established. Cores from the stem portion took longer for TTB regardless of specific gravity or starch content. The data suggested much greater influence of cell wall structure as would be obtained from different portions of the tuber on TTB than starch content of the cells. No differences in TTB were obtained from tubers of high or low fertility or between Norgold Russet and Russet Burbank varieties, except Norgold was more uniform in cooking time between the stem and bud portion than Russet Burbank.

Factors Influencing Consumer Acceptance of Meats

The factors important to consumer acceptance of meats were determined from 1,469 interviews conducted in Calgary, Edmonton and Vancouver. The factors included in the survey were determined by the repertory grid technique in an effort to eliminate researcher bias in factor selection. Only the acceptability of packaging was introduced as a factor of researcher interest. The most important factors related to the consumer acceptance of meats included: nutrition, tenderness, suitability for serving to special guests, fattiness, waste, and packaging. Other factors were of importance for the specific meat types or meat cuts studied. Nutrition evoked concern for healthfulness in terms of fat content and degree of meat processing. Opinions about fat content were based on preconceived ideas, and were not closely associated with wastage. Responses for the tenderness-toughness factor appeared to be influenced by the implication of this factor for the respondent's cooking ability. The factors important to consumer acceptance of all or most of the meats studied included factors related to the evaluative and potency dimensions of attitude. Activity factors were also important for specific meats and meat cuts.

The Effect of Cooking Experiment on Cooking Ability of Junior High School Girls

The Effect of Cooking Experiment on Cooking Ability of Junior High School Girls

On the Manufacture of Pulp by Ammonium Sulphite Process. (No. 3)

The cooking of Abies Sachaliensis by ammonium bisulphite is investigated, and at the same time the cooking is compared with those by Na base bisulphite and neutral ammonium sulphite. The results are as follows : 1) The cooking velocity by the liquor of ammonium bisulphite, showing its pH 2.8, is greater than that of neutral ammonium sulphite. The complete pulping is performed by the liquor more than 5 % SO2 concentration at 140°C, or more than 2.5 % SO2 concentration at 150°C in the case of the cooking time is limitted to 4 hours. The cooking ability of NH3 base is superior to Na base. To have the same cooking degree in the case of using Na base compared with that of NH3 base, the cooking temperature must be elevated about 610°C, when another conditions are unchanged. The resulting pulp of Na base shows the almost same properties as the NH3 one, excepting some superiorities in its colour and some greater folding number than the latter one. (Japanese report, Fig. 1, 2, 3, 12) 2) The elongation of the cooking time from 4 to 10 hours is correspondent to the elevelation of the cooking temperature about 10°C, and the properties of 10 hours cooking pulp resulted, excepting some lower hemicellulose content, are the same with those of 4 hours cooking pulp. (Japanese report, Fig. 1, 2, 3, 9, 10).3) Considering from the degree of SO2 consumption, it is decided that the digestion mechanisms by SO2 in both neutral and acidic mediums must be the same, inspite of the observed difference in both reaction velocities. (Japanese report, Fig. 2, 3) 4) Ammonium bisulphite pulp shows some lower holocellulose content, appreciable higher lignin content and some lower Roe number in comparison with the neutral ammonium sulphite pulp. (Japanese report, Fig. 5, 6, 7) 5) Mannan content of the pulp is 22.5 % lower than the neutral cooked pulp having the same yield. (Japanese report, Fig. 10) 6) The pulp shows the maximum mechanical strength at about 50% yield, and it shows breaking length 12 km, folding number 400 times and specific bursting strength 9, showing superiority in comparison with the maximum value of neutral cooked pulp. But in the range of semichemical pul, the mechanical strength decreases.