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Interventions for Shiga toxin-producing Escherichia coli gastroenteritis and risk of hemolytic uremic syndrome: A population- based matched case control study
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Midazolam exhibits antitumour and anti-inflammatory effects in a mouse model of pancreatic ductal adenocarcinoma
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Novel qEEG Biomarker to Distinguish Anti-NMDAR Encephalitis From Other Types of Autoimmune Encephalitis
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A study on the mechanism of periodontitis and colitis using a mouse model of Fusobacterium nucleatum-induced periodontitis
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Examination of Utility a Combination Oven in Practice of Food Service Management
No full textThe combination oven cooking has three major methods, viz. vacuum packaged pouch cooking, cook-chill cook, and cook and freeze, and each of these methods has different characteristics, merits, and weak points by the type of cooking. It is important to understand the features and correct use of combination oven cooking for the efficiency of food-service management is important. In this study, I chose meat and potato stew (Nikujaga) as study to evaluate the efficiency (total cooking time and actual running time) of these two methods of combination oven cooking in one University’s practice of food-service management. Each cooking method was examined four times by different students. As the results, the two cooking methods showed no significant difference in the total cooking time whereas actual running time was longer in the cook and serve method (p < 0.01) for Nikujaga. These results suggested that the actual working time can be significantly shortened by using a combination oven in the cooking of simmered food, which otherwise requires a long heating time. Especially, it is suggested that has been better that decrease actual working time by using combination oven because students are not accustomed the working in the practice of food-service management.departmental bulletin pape