01336nam a22001937a 450000100060000000300060000600500170001200800410002904000100007008200230008010000230010324501770012626000480030350200250035152006920037670000240106870000280109270000220112010353OCLRC20260730103809.0230221t        xxu||||| |||| 00| 0 eng d  aOCLRC  aT 647.94 2009 0072  aAzurin, Melaine C.  aA comparative study of methods of cooking rice:bbases of proposal to restaurateurs./cMelanie C. Azurin, Carissa F. Gonzales, Christine F. Samillano, and Roselle B. Urena.  aParañaque City:bOlivarez College,c2009.  aUndergraduate Thesis  aStatement 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?    aGonzales, Crissa F.  aSamillano, Christine F.  aUrena, Roselle B.