抄録
Based on the first report in this study, we evaluated the difficulty of cooking techniques by mark allotment on about 300 dishes of ordinary cooking. And then, it is arranged by 3 divisions as follows; 1) of style, which includes Japanese, European and Chinese. 2) of procedure, which includes raw, boiling and frying. 3) of food, which includes cereals, fishes, meats, eggs and vegetables. In teaching materials given by text-books of 6 publishers, which are nowadays practiced in elementary school, junior and senior high school, some problematical points concerning difficulty of its cooking techniques are indicated. And at end we evaluated a relative evaluation, regarding cutting techniques of vegetables, tested on about 25 pupiles of each junior and senior high school.
