000			01405nam a22002177a 4500
001			10353
003			OCLRC
005			20260730103809.0
008			230221t xxu||||| |||| 00| 0 eng d
040			_aOCLRC
082			_aT 647.94 2009 0072
100			_aAzurin, Melaine C.
245			_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.
260			_aParañaque City: _bOlivarez College, _c2009.
502			_aUndergraduate Thesis
520			_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?
700			_aGonzales, Crissa F.
700			_aSamillano, Christine F.
700			_aUrena, Roselle B.
942			_cTHES _jT 647.94 2009 0072
999			_c10353 _d10353