Analysis of Cooking Time on Using Electronic Recipe

• Main Authors: Cheng-chung Lu, 呂正中
• Other Authors: none
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/71707449716980358477

碩士 === 世新大學 === 資訊管理學研究所(含碩專班) === 101 === Cooking from recipe, be it for the sake of personal pleasure or for the enjoyment of friends and family, is always good for the spirit and heart. Back in the times when they could only be presented through print media in text and pictures, such remedial wonders were unable to fully present the procedural details in cooking, and thus would result in dishes quite opposite from the expected. Thanks to technology however, recipes were able to shift from its original paper format into the form of multimedia e-books, and through touchscreens and electronic readers, operation became more instinctive, thus adding to the roundness of the reading experience. Therefore, the primary objectives of this study are: 1. To understand whether or not the form of recipe useability of cooking. 2. To understand whether or not the form of recipe burdens of cooking. 3. To understand whether or not the form of recipe used time of cooking. 4. To compare willing to use between digital recipes and paper recipes. This research uses the scientific method to facilitate sampling from residents living in the Keelung region, and then filters out those subjects who have professional cooking experience and those who have cooked from recipes used in the research already. While participating in research, test person cook two dishes, one from a digital recipe and the other from a traditional recipe. Upon completion, test person fill out a survey regarding the ease and burdens of cooking said dish. To finish, Individual Sample T and Single Sample T are analyzed for results. The research concluded the following, that: 1. Digital recipes evidently reduced burdens than paper recipes on cooking. 2. Digital recipes usability evidently were higher than paper recipes. 3. Usage of digital recipes evidently had more time-efficient results. 4. Test persons evidently were more willing to use digital recipes.