烹飪科學核心知識建構之研究

Constructing Core Knowledge of Culinology

本研究主要目的在建構烹飪科學之核心知識，共收集全球與烹飪科學及分子廚藝有關之書籍、影片與研究論文等相關資料共159 筆，以內容分析之樣版式分析法進行資料的分析，由四位研究員將資料進行開放編碼、建構核心類目及歸類，並以評估資料準備階段、組織階段和結果報告階段的品質及相互同意度來確立本研究之信、效度，最後萃取出11 個烹飪科學的核心知識，分別為酵素性褐變、殺菁、熟成、梅納反應、焦糖化、加壓烹調、乳化反應、泡沫化、凝膠作用、轉麩胺醯酶、脫水。本研究之研究結果可以提供廚藝相關系所教師將烹飪科學知識應用於分子廚藝、烹飪科學課程設計、廚藝教學及學生學習烹飪技術上之參考。

The main purpose of this study is to construct the core knowledge of Culinology. It collected 159 materials that are related to culinary and science, including books, videos, research papers, and others. The template analysis was used to analyze all the data. There were four researchers conducted open coding, construct the core categories, and classification. In order to achieve trustworthiness, we scrutinize the credibility and authenticity of preparation, organization, and reporting phases of this content analysis study and inter-coder agreement in analysis was calculated as well. This study eventually extracted 11 core knowledge of Culinology shown as follows. They are Enzymatic browning, Blanch, Aging, Maillard reaction, Caramelization, Pressure cook, Emulsification, Foam formation, Gelation, Transglutaminase, and Dehydration. The results in this article provide references for teachers in culinary-related programs or departments to design culinary curriculum, develop culinary teaching and learning strategies.