Undergraduate Thesis

This study was conducted to determine what method of cooking is more convenient to the Filipinos. Specifically, it sought to answer the following specific problems: 1. What is the profile of the respondents in terms of: 1.1 Age: 1.2 Gender: 1.3 Civil Status: 1.4 Ethnic Origin? 2. How do the respondents perceive the extent of the cooking process when grouped according to traditional and modern method of cooking as to: 2.1 Steaming, 2.2. Mixing: 2.3. Frying. 2.4. Broiling? 3. Is there a significant difference on the extent of cuisine processes, in terms of variables in number 2? Findings The important findings of this research were as follows: 1. The Profile pf the Respondents in terms of: 1.1 Age. The data revealed that the age of the youngest respondents ranged from eighteen years (18) and below while that of the oldest respondents ranged from about eighteen (18) to twenty (20) years old and above twenty (20) years old. 1.2 Gender. Of the fifty (50) respondents, 24 or 48% are male while 26 or 52% are female. This implies that majority of the respondents are female. 1.3. Civil Status. As to the respondents' status, the data revealed that majority of the respondents, 49 or 98%, are single. And only 1 or 2% belonged to other category. Consequently, the model respondent's status is students. 1.4. Ethnic Origin. The data revealed that the majority of the respondents, are tagalog which is 46 or 92%. 2. Perceived level of the respondents on the Traditional and Modern cooking Processes as to traditional and modern methods of cooking as to: 2.1 Steaming. It shows that the Steaming in Traditional Methods has a Mean of 4.125. According to the respondents, the consistency of the product cooked in this method is satisfying; the mean value result is 4.12. While some of the respondents did not agree that the speed of cooking using the steaming method is on time; it has a mean value of 3.98. According to the respondents. steaming process affects the flavor of the dish. 2.2 Broiling. It shows that the Broiling in Traditional Methods has a Mean of 4.11. Majority of the respondents agreed that the food cooked using the broiling method has a very good result with regards to the taste of the product cooked, the product has a pleasing appearance, flavor of the dish, and the retained nutrients of the food. 2.3 Frying. It shows that the Frying in Traditional Methods has an overall Mean of 4.095. In this table, the respondents agreed that frying method also has a very good result on the food cooked in terms of the texture of the food, the quality of the food cooked, and the desired crispiness of the food and as a healthy way of cooking food. 2.4 Mixing. It shows that the Mixing in Traditional Methods has an overall Mean of 4.09. The respondents also believed that mixing method is equally important with regards to the equipment used, as an easy method in cooking, as to the product quality of the food, and the controlled heat rate while cooking. 2.5 Steaming. It shows that the Steaming in Modern Methods has an overall Mean of 4.281. Unlike the traditional methods, modern steaming method is more consistent in terms of the doneness of the food, the time required for cooking, the palatability of the food, and the pleasantness of the food. 2.6 Broiling. It shows that the Broiling in Modern Methods has an overall Mean of 4.135. Unlike the traditional methods, modern broiling method is quick and easy to prepare, the uniqueness of the flavor, the attention required in the process, and the availability of the equipments. 2.7 Frying. It shows that the Frying in Modern Methods has an over all Mean of 4.175. The respondents also agree that the Frying in Modern Methods is very good in terms of tasty, texture, moisture and can remove rancidity of the product. 2.8 Mixing It shows that the Mixing in Modern Methods has an overall Mean of 4.16. In Traditional Methods the respondents believed that mixing is important according to the equipment used while in Modern Method, respondents agreed that mixing preparation is most important in terms of conventional process, taste penetration, texture of the food. 3. The result shows no significant difference on the extent of cuisine processes in 0.05 level of significance. Conclusions From the following data, the conclusions were made: 1. The majority belong to ages eighteen - twenty years old (18-20). that the modal gender of the respondents was female. The modal statuses were single. The data revealed that the majority of the respondents belonged to the Tagalog ethnic group. 2.Steaming in traditional method in cooking process. Broiling method has a very good result with regards to the taste of the product cooked. The product has a pleasing appearance, flavor of the dish. and the retained nutrients of the food. Frying method also has a very good result on the food cooked in terms of the texture of the food, the quality of the food cooked, and the desired crispiness of the food and as a healthy way of cooking food. Mixing method is equally important with regards to the equipment used, as an easy method in cooking, as to the product quality of the food, and the controlled heat rate while cooking. 3. The result shows no significant difference on the extent of cuisine processes in 0.05 level of significance. Recommendations The following recommendations were derived from the findings and conclusions stated: 1. The food producers and restaurants must create and enhance motivating factors for food tourism. 2. The National and Local government units should encourage the Filipinos to organize a food show. 3. The HRM Department should develop the curriculum for cooking processes in Traditional and Modern Methods. 4. The students must increase their level of awareness in food processes.