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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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.
- Yamawaki studies of arts and science
Yamawaki studies of arts and science (40), 1-10, 2002
Yamawaki-Gakuen Junior College