bases of proposal to restaurateurs Azurin, Melaine C. creator Gonzales, Crissa F. Samillano, Christine F. Urena, Roselle B. text xxu Parañaque City Olivarez College 2009 monographic eng

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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? Melanie C. Azurin, Carissa F. Gonzales, Christine F. Samillano, and Roselle B. Urena. Undergraduate Thesis T 647.94 2009 0072 OCLRC 230221 20260730103809.0 10353