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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.

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Azurin, Melaine C

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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(Opens below))					Available

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Previous	T 647.94 2009 0068 Nutrition Program for young executives/ Alvin D. Buenaobra, Mishiele Quirino, Lawrence Roculas, Diechler Santos.	T 647.94 2009 0070 An analysis of the Japanese rice with raw crabsticks: an alternative product development./	T 647.94 2009 0071 Calamansi & other citrus subspecies: an innovation for liquor mixing processes./	T 647.94 2009 0072 A comparative study of methods of cooking rice: bases of proposal to restaurateurs./	T 647.94 2010 0021 Citrus fruits and other lemon juices: health and cuisine improvements/	T 647.94 2010 0024 Mangoes and other sweet delicacies: conventional processes of food preservation./	T 647.94 2010 0049 Citrus fruits and other lemon juices: health and cuisine improvements/	Next

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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