Cooking classes for deep-fried food in homemaking courses at the secondary education level

Abstract

The opportunity for practicing deep-fried cooking in schools during homemaking courses at secondary education level was investigated. It was apparent that descriptions of deep-fried food cooking in homemaking texts, have progressively decreased.
Deep-fried food cooking was practiced in about 20% of the junior high schools and in about 20% of the senior high schools investigated (including the cooking practiced in optional courses). Even if the opportunity for cooking deep-fried foods was provided, rarely would the students undertake all the processes for deep-frying food. Although the importance of deep-fried cooking is understood in senior high schools, the potential danger of this cooking method makes it difficult to practise.
The time involved in the preparation and finishing steps, fewer practical cooking classes, and outdated facilities for cooking practice mitigate against offering practical cooking classes.