抄録
The third and the fourth informations of "The Tentative Plan for the Evaluation of cooking Technique" treat how to evaluate the relative difficulty in the technique. And I suggested a way of the class work in consideration of the above mentioned investigation and study. The third information, which treats the dishing up, aims at the fixation of students' esthetic consciousness by showing the model of considered size, while the fourth information, treating arrangements, makes students study their own program by the repeating exercises of the same cooking. Recently I made an investigation as to the difference of the skill in this field between those who have learned the tentative plan and those who have not, and I have carefully examined the effect of the learning of the plan.
