A comparative study of methods of cooking rice: bases of proposal to restaurateurs./ Melanie C. Azurin, Carissa F. Gonzales, Christine F. Samillano, and Roselle B. Urena.

By: Contributor(s): Material type: TextPublication details: Parañaque City: Olivarez College, 2009.DDC classification:
  • T 647.94 2009 0072
Dissertation note: Undergraduate Thesis Summary: Statement of the Problem This study aimed to compare the methods of cooking a bases Department proposed cooking guide. Specifically, this sought to answers to the following questions: 1. What is the profile of the respondents as to: 1.1 age, 1.2 gender and 1.3 civil status 2. How do respondents perceive the methods of cooking rice as to: 2.1 taste, 2.2 aroma, 2.3 appearance, 2.4 color, and 2.5 texture 3. Is there any significant difference on the perception of respondents as to the methods of cooking rice in term of the variables in no. 2? 4. Base on the findings of this study, what cooking method can be proposed to Restaurateurs?
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Theses/Dissertation General Reference And Serial Section Olivarez College Learning Resource Center T 647.94 2009 0072 (Browse shelf) Available

Undergraduate Thesis

Statement of the Problem This study aimed to compare the methods of cooking a bases Department proposed cooking guide. Specifically, this sought to answers to the following questions: 1. What is the profile of the respondents as to: 1.1 age, 1.2 gender and 1.3 civil status 2. How do respondents perceive the methods of cooking rice as to: 2.1 taste, 2.2 aroma, 2.3 appearance, 2.4 color, and 2.5 texture 3. Is there any significant difference on the perception of respondents as to the methods of cooking rice in term of the variables in no. 2? 4. Base on the findings of this study, what cooking method can be proposed to Restaurateurs?

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