Short-term memory in cooking

Cooking is not a simple task , when cooking just imagine howmany herbs we have to remember , whatever the dose of each spice in cookingwe want to serve , how much time is required in the process of frying ,steaming and boiling .When cooking our brains have received thousands of information through our sensesespecially the sense of sight and sense of taste . We begin to recognize spiceskitchen and cooking techniques in using the senses of sight and we startedrecognize the taste of each dish using the sense of taste , which then informationthat we keep in the brain ( memory ) .Memory that we remember only the information of interest for us , if the activitycooking is exciting and fun for us then we will providefull attention ( Attention ) in cooking so that information from sensory memory stagewhen we give attention then be transferred to a short-term memory ( short term memory ) .There are 2 ways to improve short-term memory is donegrouping and repetition .

• Grouping ( Chuncking ) is a grouping of information , so when cooking easier we can group the kitchen spices . Suppose comparison herbs , spices bali to make a comparison of the material  1ons chilli + 1ons garlic +  2ons onion + 2ons brown sugar , with a group like that we are so much easier to remember

•  Repetition ( Rehearsel ) repeat back information consciously , Cooking is easy if there is a willingness to learn , to try and repeat it often memory is getting stronger and we will get the desired flavor .

Sumber : http://www.kompasiana.com/SitiSaniah
http://edukasi.kompasiana.com/2013/10/14/mau-jadi-cewe-idaman-ya-harus-bisa-masak-dong-600385.html