スポンジケーキの生地作りにおける泡立て行動に対するビデオ教示の効果  [in Japanese] <RESEARCH REPORT>The Effects of Videotape Modeling on Beating Eggs in Preparing Sponge Cake Batter (Pate a Genoise)  [in Japanese]

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Author(s)

Abstract

Twelve male and twelve female students who rarely bake cakes were given instructions on how to beat eggs. The students were divided into three groups according to the type of instructions: verbal instructions only (VI group), verbal instructions plus a videotape of the process (beating eggs) (VI+PC group), and verbal instructions plus a videotape of the product (the beaten eggs) (VI+PD group). The VI+PC group saw a videotape of an expert beating eggs. The VI + PD group saw a videotape of the eggs when they were finished by the same expert. The duration of beating eggs was shortest for the VI+PC group, while the quality of the resulting sponge cake was the best for the VI+PD group. Although videotape is often presented as a convenient modeling tool, behavior analysts need to determine what aspects of the videotaped model are effective in training new behavior.

Journal

  • Yamawaki studies of arts and science

    Yamawaki studies of arts and science (40), 1-10, 2002

    Yamawaki-Gakuen Junior College

Codes

  • NII Article ID (NAID)
    110000218367
  • NII NACSIS-CAT ID (NCID)
    AN00245038
  • Text Lang
    JPN
  • Journal Type
    大学紀要
  • ISSN
    03898814
  • NDL Article ID
    6584643
  • NDL Source Classification
    ZV1(一般学術誌--一般学術誌・大学紀要)
  • NDL Call No.
    Z22-437
  • Data Source
    NDL  NII-ELS 
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