File:NDL1460164 炊事専務卒教育参考書 調理之部.pdf

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Original file (9,795 × 7,087 pixels, file size: 148.43 MB, MIME type: application/pdf, 77 pages)

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炊事専務卒教育参考書   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
糧友会
image of artwork listed in title parameter on this page
Title
炊事専務卒教育参考書
Volume 調理之部
Publisher
糧友会
Language jpn
Publication date

1928

昭和3
Place of publication JP
Source

doi:10.11501/1460164

institution QS:P195,Q477675
Creator
InfoField
糧友会 編
Publication Place
InfoField
東京
Subject: NDC
InfoField
394
Extent
InfoField
132p ; 22cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
44008524
Date Digitized: W3CDTF
InfoField
2010-09-30
Audience
InfoField
一般
Title Transcription
InfoField
スイジ センム ソツ キョウイク サンコウショ
Volume Transcription
InfoField
チヨウリ
Publisher Transcription
InfoField
リョウユウカイ
Source Identifier: NDLBibID
InfoField
000000611449
Call Number
InfoField
特209-38
Creator: NDLNAId
InfoField
00267908
Contents
InfoField
標題

目次

第一章 總則

第一節 調理ノ目的/1

第二節 軍隊調理ノ特質/2

第三節 調理ニ對スル調理者ノ根本的觀念/3

第二章 調理一般ノ心得

第一節 基本調理/6

火ノ焚方/6

洗方/10

切方/15

茹方/31

煑方/35

蒸方/38

燒方/39

揚方/41

和方/43

味ノ附方/44

飯ノ炊方/45

第二節 特殊調理/52

戰用繰下品調理/52

携行食調理/54

廢物利用調理/56

戰地(野外)ニ於ケル調理/58

患者食調理/62

食品ノ簡易製造/63

第三章 調理法

第一節 主食/65

米麥飯/65

五目飯/66

ライスカレー/68

蒸パン/69

乾パン萩餅/70

第二節 副食/72

『煑物』/72

煑染/72

煑魚/74

牛肉煑込/75

煑豆/76

鮭罐卯ノ花炒/77

『汁物』/78

味噌汁/78

けんちん汁/79

薩摩汁/80

鯉こく/82

『燒物』/83

鹽燒/83

照燒/84

豚肉むし燒/85

『揚物』/87

精進揚/87

天麩羅/88

フライ/89

カツレツ/91

コロツケ/92

『和物』/94

菜びたし/94

胡麻和/95

野菜サラダ/96

『漬物』/97

大根早漬/97

刻ミ漬/98

パリ[パリ]漬/99

『パン副食』/100

「シロツプ」/100

甘藷ジヤム/101

葱味噌バター/102

おぼろ汁/104

『携行食』/105

佃煑/105

鱈甘露煑/106

蒟蒻生姜煑/107

第三節 加給品/108

すいとん甘鹹煮/108

「ドーナツ」/109

蒸羊羮/110

第四節 患者食/111

粥/111

重湯/112

半熟卵/112

第五節 食品ノ簡易製法/113

膨し粉/113

「ソース」/115

「ラード」/116

甘酒/117

蒟蒻/119

第四章 献立ノ調製/121

第一節 屯營內ニ於ケル献立調製要領/121

第二節 野外ニ於ケル献立/130

「附表」

炊事專務卒敎育順次表

Licensing

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Public domain
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