01405nam a22002177a 4500 10353 OCLRC 20260730103809.0 230221t xxu||||| |||| 00| 0 eng d OCLRC T 647.94 2009 0072 Azurin, Melaine C. 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. Parañaque City: Olivarez College, 2009. 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? Gonzales, Crissa F. Samillano, Christine F. Urena, Roselle B. THES T 647.94 2009 0072 10353 10353 0 0 0 0 LRC GR 2026-07-30 0 T 647.94 2009 0072 2026-07-30 10:38:09 2026-07-30 THES