頁籤選單縮合
題 名 | 團體膳食機構漁產品的使用=The Use of Fishery Product in Food Services |
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作 者 | 黃韶顏; | 書刊名 | 輔仁民生學誌 |
卷 期 | 3:1 1997.12[民86.12] |
頁 次 | 頁32-42 |
分類號 | 483.5 |
關鍵詞 | 團體膳食; 機構; 漁產品; 使用; Food service; Institution; Fish; Usage; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究採用問卷調查,主要目的為了解不同團體膳食機構漁產品的使用,由臺灣地區抽樣1594位餐飲機構廚師來填答問卷,以次數百分比作資料分析。 研究結果顯示團體膳食機構採購較多的魚種有秋刀魚、白帶魚、鱈魚、吳郭魚、虱目魚、鱸;採購以冷凍割好的魚為主,其次為切割冷藏魚;烹調方式以炸、清蒸、煮為主;以營養、新鮮為購買考慮主要因素;以價格高及魚刺多為不買的主要因素。 |
英文摘要 | The research method employed by this paper was questionnaire, where aiming at understanding the use of fishery products at various catering services. Questionnaires were sent to 1,594 cooks at various catering establishments in Taiwan district, a subsequent quantitative analysis was conducted on the collected data. The result indicated that saucy, hairtail, cod fish, tilapia, milk fish, bass, were the popular items, among which the use of steaming, and boiling were used frequently for preparation of fishery products. Purchasing was motivated by nutritional value and freshness of fishery products, hindered by higher price and numerous fish bones of fishery products. |
本系統中英文摘要資訊取自各篇刊載內容。