Instructional Method for Ideal Rice Serving Presentation

Abstract

A survey study was conducted by the authors to determine the ideal presentation method for serving rice in a bowl. Based on the conducted survey, an instructional method is proposed which specifies the indicators of the ideal rice serving presentation discussed in previous studies. The proposed method specifically emphasises on criteria such as ‘mid-to-high rice mound height’ (an indicator of whether the peak of the rice mound placed in the serving bowl appears well-balanced) and ‘smoothness of rice mound texture’ (an indicator of whether the rice appears to be compacted into a contiguous mound which seems visually pleasing when viewed directly from above). The proposed instructional method was written down, and subsequently it was verbally explained and demonstrated to nine female students at the authors' affiliated university. The students were then asked twice to attempt the demonstrated techniques on their own. Furthermore, the students were not provided with any prior instructions during their initial attempt. A total of eighteen values for each indicator of the nine rice samples (9×2=18) were analysed by employing a depth sensor and image analysis software. In addition, a group comprising a total of forty to forty-nine students and instructors was assessed with respect to five rice serving criteria (mid-to-high rice mound height, rice mound texture, shape, appearance, and mouthfeel), wherein the initial attempt (with no prior instructions) was selected as the baseline.

Regarding the criteria of mid-to-high rice mound height and smoothness of rice mound texture, the results for seven out of nine rice sample pairs and six out of nine rice sample pairs, respectively indicate that the receipt of instructions can produce superior results, as compared to not receiving instructions. Furthermore, the outcome of manual evaluation for eight out of nine rice sample pairs indicates that receiving instructions can aid in achieving superior results.

The aforementioned results thus corroborate that the proposed instructional method can be effectively employed to demonstrate the ideal presentation technique for serving rice.