(ウ) 材料に適した加熱調理の仕方について理解し，基礎的な日常食の調理が適切にできること。

Details

Course Of Study

Lower Secondary School Curriculum Guideline 2017-03 Notification

Course Of Study Revision

Lower Secondary School Curriculum Guideline 2017-03 Notification

Source

【83V11】Code for Lower Secondary School Course of Guideline published in 2017, version 1.1 （2021-03-18 release）

Item Number

Number

1775

Source

【83V11】Code for Lower Secondary School Course of Guideline published in 2017, version 1.1 （2021-03-18 release）

Type

Line Number

Description of Course Of Study Item

(ウ) 材料に適した加熱調理の仕方について理解し，基礎的な日常食の調理が適切にできること。

Code of Course of Study Item

83C2203231300000

Issued Period

Published from 2017 to 2019

Type of School

Lower Secondary School

Subject Area

Technology and Home Economics

Subject

Home Economics

Category

目標及び内容（大項目）

Sub Category

内容

Edition of Course Of Study Item

一部改正なし

Fcode of Course of Study

A8A3UCA2A2A0A3A2A3A1A3A0A0A0A0A0

Section Number

(ウ)

Hierarchical Section Numbers

第1章 / 第2章 / 第8節 / 第2 / 〔家庭分野〕 / 2 / B / (3) / ア / (ウ)

Text

材料に適した加熱調理の仕方について理解し，基礎的な日常食の調理が適切にできること。

Commentary Page

https://www.mext.go.jp/component/a_menu/education/micro_detail/__icsFiles/afieldfile/2019/03/18/1387018_009.pdf#page=158

Type

Course Of Study Item