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Chapter 1
thing that you need to have if you want to take or undergo in FBS or Food
and beverages services track or even in just a simple cooking. The Food
year (2018-2019) many took up Food and Beverage Services. In this strand
their major subject is cooking and baking and because of that, student will
use different kinds of food ingredients in order for them to get the required
Food ingredients have been used for many years to preserve, flavor,
blend, thicken and color foods, and have played an important role in
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today’s world, creativeness and the innovation is very trend so that, in doing
such things like cooking you need to become a more productive and
ensure that consumers will choose your product it should have a great taste
natural ingredients it helps them to reach its desirable taste but in our new
High School located in an urban place where all you can see is
establishments etc. but we can still find some ingredients that we need in
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our dish the only problem is some ingredients have different types of
chemical since its came from the another place so they put some
outcome taste of the food and its very alarming in our health.
recent decades, have a strong preference for natural foods (Rozin, Fischler,
consumers, reveal that the most desirable food attributes are freshness,
quality and natural ingredients has a big impact to the food palatability.
Through the use of food naturalness it assured everyone that the food they
our taste and satisfied our need and through the ingredients it can give you
the things that you want to have. Considering and valuing the different
kinds of ingredients can help us to know the real purpose of them. It can
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also help you as the cook to know and explore more about the things that
Conceptual Framework
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also tells on how to determine the relationship of the food ingredients to its
palatability.
Research Paradigm
The Research Paradigm of the study tells about the input including
from the internet, books, journal and data. In processing the researcher also
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weighted mean, Pearson r and Percentage. It also tells the outcome that
Research Hypothesis
a. Age
b. Grade Level
2. How does the food ingredient create an impression to the students with
its palatability?
palatable preparation?
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ingredients to the palatability of the food. This study will be useful for them
Cooking can be exciting and enjoyable. It brings benefits like it can help us
to save money because cooking is better than buying in market and also
it saves time and let us explore our hidden skills and creativity in terms of
to the following;
and will provide information about the possible effects of food ingredients
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performance in Cookery.
and be their guide about the food ingredients and its palatability and also
Brgy. Poblacion, Mandaluyong City that was founded in 1997 through the
initiative of the late Mayor Renato I. Lopez, and is the oldest public
hand, the researchers will conduct a survey with a close ended type of
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of this study to help them improving their learning about the foods and to
find what they’re already know. The benefit of this study to the students is
to determine the factors that are affecting the result of palatability in order
Definition of Terms
a mental impression.
particular dish.
heating ingredients.
such as
the age, gender and income of the people within the population.
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about demographics.
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Chapter 2
REVIEW OF RELATED STUDIES AND LITERATURE
that were relevant to the present study. It also presents concept from
foreign literature.
have a big role in terms of its palatability, it gives a sensation that people
would attract of and also a good taste that people will love of but their
five detectable tastes by humans, including sweet, salty, sour, bitter, umami
explanation to show how our taste buds judge the food that we intake in
our body also according to Auvray and Spence, 2008, Flavour perception
the two primary drivers, that also explain that people easily attract in the
food when the taste and the smell of it combined giving a attractive
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sensation to your food choose the right one that is fresh based on the
famous blogger Admin John (2006), nothing gives flavor to your food than
the fresh ingredients, he pertains that regardless of what kinds of dish we’re
going to cook we should always put in our preference that choosing the
those chemicals that might affect our body he also conclude that if we
buy a vegetables and fruits make sure that we will eat them within a time
frame of 48 hours for much better result in flavor and nutrition. We should
our dish for the safety of one another also for the people to love your
product.
“palatability” has been used in its colloquial sense that reflects a positive
hedonic evaluation under a given set of conditions, but its usage has not
always been clear and consistent (Ramirez 2008). For example, in meat
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always be the one in top of the factor in choosing the right substance in
going to eat your product because people may say a that a food is good
According to the U.S. researcher (2005), they found out that almost 7
out of 10 who are doing the food did not meet their satisfaction in terms of
palatability if they used the wrong ingredients which are not fresh in terms
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perfect ingredients that are appropriate to the dish in order to meet the
multisensory modalities, of which aroma and taste are the two primary
drivers Taste or aroma does not only affect the perceived flavour as an
independent modality, but the combination of taste and aroma can also
change both the intensity and quality of the perceived flavour as a result
If one person will choose a right food, they would always choose the
one who has a good palatability but how do they know what kinds of food
the right one? According to Pablo (2010), people have different types in
choosing a food first they will always choose the one that are good to their
eyes because every food has its own component who’s exact and
people would always choose it. Second, according to their belief, we have
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different beliefs in one food, people always choose what they believe on
what should be the ingredients that a one dish should have example of it is
the bicol food express, people in bicol always put a chili flavor to their food
terms of food and that is what they believe. Through that we may say that
your buyer or the person who will judge or taste the food you should also
conclude their perception and their beliefs in terms of food and be sensitive
have the eagerness to taste the foods of course if you want to achieve a
good plating you need to study or you should know what is the basic
For some chefs, the art of plating food is where they find they can be
the most creative. “It’s like fashion,” says Lohez. “We always have to think
about the next step, how we can improve ourselves in terms of technique,
very exciting.” (Johnson, S. 2017). Through that we can see that almost all
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of the professional chefs know how effectiveness plating is. Plating is one of
As the time passes by plating becomes rare, we can now only see it
are also attracted to others way of plating and cooking but there is always
terms of cooking and we choose a right and gain more about the
ingredients and how it helps a one dish to make it more delicious is really
help us a lot.
dining is the sawsawan,or the dipping sauces that are served with every
meal and which can turn simply prepared roasted or steamed meals into
Although there are many things that have change now but the way
we do our nature thing where dipping is the best examples of our way in
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References
Inc.
-Nakano, K. et., al. (2013). Food Science and Nutrition. Retrieved from
https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.48
from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332909/
https://www.sciencedirect.com /topics/food-science/palatability-
https://www.thenational.ae/lifestyle/food/top-chefs-explain-why-
presentation-is-a-vital-ingredient-for-culinary-success-1.69307-Sim, D.
https://www.thespruceeats.com/filipino-cooking-and-culture-3030285
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CHAPTER 3
RESEARCH METHODOLOGY
the researchers will gather the necessary data and information that will be
used in the entire study. This also shows what instruments will be use and the
This study will be conducted in order to find out the perception of FBS
gather the necessary data, the researcher utilized the descriptive method
gathering.
Research Design
coherent and logical way, thereby, ensuring you will effectively address the
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a whole form a strategy for answering the research questions and testing
procedures, instruments, samples and data analysis. They also said that the
good research design must make sure that the information obtained is
procedures
descriptive method of research will be used. This method is designed for the
situation, as it is existing at the time of the study and to explore the causes
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the researchers.
representation of variables for the study where they find out the sample of
population of 213 Grade 11 and 12 FBS students. Out of 213 Grade 11 and
population.
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School.
GRADE 11
5% margin
of error or
Strand Section Class size Percentage
95% level of
confidence.
A 34 16% 24.46
B 30 14% 21.58
C 32 15% 23.02
Food and
D 28 13% 20.14
Beverages
GRADE 12
Services Strand
A 23 11% 16.55
B 24 11% 17.27
C 21 10% 15.11
D 21 10% 15.11
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Research Instruments
The instrument that will be used in this study is a survey questionnaire which
question.
ingredients to its Palatability. The first part is all about the respondent’s
and 6 questions about that tell about the availability of laboratory facilities
and significance of laboratory facilities. The third part contains the ranking
that tells about the other strategies if laboratory facilities are not available.
The last part contains the suggestions of the respondents to the survey
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The researcher asked and consulted for the validation of the survey
perfectly to all the respondents in grade 11 and 12 FBS student, upon the
principal’s approved.
Slovin’s formula to identify the desire respondents per section in FBS strand
Statistical Treatment
result.
Formula use:
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𝒇
P=𝒏 x 100
Where:
P- Percentage
F- Frequency
2. Weighted Mean
Formula use:
WM:∑ fx
n
Wherein:
WM=Weighted Mean
n= Number of respondents
3. Ranking
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The highest occurrences of behavior or the class with the greater number
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Chapter 4
In this chapter the results of the data analysis, findings and the
food ingredients to its Palatability are presented. The collected data and
analysis of the results was done through table, text and graphs. The study
Demographic Profile
1.1 Age
Table 2
Frequency Distribution of respondents according to age
100
80
79
60
40 56.84% 53
38.13%
20 7 5.04%
0
14-15 YEARS OLD 16-17 YEARS OLD 18 AND ABOVE YEARS
OLD
Frequency Percentage
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In table 2 shows that most of the respondents ages to 16-17 years old
last are ages 14-15 years old with a frequency of 7 and a percentage of
5.04%.
Education [Six (6) years of primary education, four (4) years of Junior High
School, and Two (2) years of Senior High School (SHS)] to provide sufficient
time for mastery of concepts and skills, develop lifelong learners, and
students ages 16 years old and above should enter the tertiary level for the
so most of the students ages 16-17 years old relay themselves in every needs
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themselves for the beginning of the track that they chose which is Food
Table 3
Frequency Distribution of respondents according to grade level
41.78%
GRADE 12
89
58.22%
GRADE 11
124
grade level. It also revealed that grade 11 FBS students have a higher
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15th and 16th day of October unlike in grade 12 that revealed lesser number
2. How does the food ingredient create an impression to the students with
its palatability?
2.1 Impression of the students
Table 4
Weighted Mean of the Respondents regarding their impression on the
food ingredients to its palatability.
Impression
of the Weighte Verbal
ALWAY OFTE SOMETIME RAREL NEVE
students to d Interpretatio
the S N S Y R
palatability Mean n
of the food.
1. I eat a
lot of
food
when it 70 53 12 3 1 4.35 Always
has a
palatabl
e taste.
2. I’m
easily
attracte
d to the 70 56 9 2 2 4.36 Always
food
with
palatabl
e taste.
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3. The smell
of the
foods
awakes 73 32 26 5 3 4.20 Always
my
curiosity
to try the
it.
4. I prefer
to eat
foods
which 55 67 13 1 3 4.22 Often
are
highly
seasone
d
the palatability of the food’ the relation about their impression is rated by
the self-concept of the students by their feeling and knowledge about this.
appearance/look and lastly when it has an attracting smell with the help
of the right food ingredients that build a desirable food and lead into a
palatable taste. Among the questionnaire, it tells that most of the students
are ‘easily attracted to the food with palatable taste’ and ‘the smell of the
foods awakes their curiosity to try it is the lowest impression of the students.
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reveal that the most desirable food attributes are freshness, naturalness,
and minimal processing it is just a proof that having a good quality and
natural ingredients has a big impact to the food palatability. Through the
use of food naturalness, it assured everyone that the food they eat is
nutritious and safe. Just like the other people the FBS students also revealed
that they’re easily attracted in the food when it has a palatable taste and
their eagerness to taste the food become high when they smell the
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3. How does the food ingredient become a useful tool to make a palatable
preparation?
3.1 Ingredients as a tool in making a palatable food
Table 5
Weighted Mean of the Respondents regarding on how ingredients
become a useful tool in making a palatable preparation.
Ingredients as a
useful tool in
Weighted Verbal
making a ALWAYS OFTEN SOMETIMES RARELY NEVER
Mean Interpretation
palatable
preparation.
5. I prefer to add
more
ingredients in
to my food
because it
72 20 34 10 2 4.01 Always
helps my food
to become a
delicious one
6. I consider the
freshness of
the ingredients
as a tool in 70 45 23 1 0 4.32 Always
making a
palatable
food
7. I use
complete
ingredients in
cooking to 67 53 16 2 1 4.31 Always
have a
desirable
taste.
8. I consider the
quality of the
food
ingredients to 67 59 7 5 1 4.34 Always
have a
palatable
food
AVERAGE WEIGHTED MEAN 4.25 Always
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check and consider the quality of the food ingredients because they
believe that it has big role and effect on their food or the output of their
different in an average weighted mean yet still showed how students use
This table confirm Mark (2017) he stated that the quality of the food
is indeed need in making a food because if you use an old food ingredients
protein may lose out on their flavors that lead into an undesirable one. The
freshness of a food gives a juicy and natural taste on the foods and that’s
the reason why some other people consider it as one of the factors
affecting the output of the food and through revelation of the data as we
connect it in what Mark have said we can see that just like the other people
students also consider the quality and the freshness of the food ingredients
in able for them to create a palatable food in their everyday life and also
food it helps them to have a high grade through their perfect output in their
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Table 6
food.
USE
PRESERVATIVES 56 54.90% 1
USE A HIGH-
QUALITY
PRODUCT 24 23.53% 2
USE COMPLETE
INGREDIENTS 9 8.82% 4
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and the rest they leave it blank. Most of the FBS students have made a
percentage of 54.90%. They also consider the freshness or the quality of the
of 23.53%. FBS students answered spices and herbs as the possible ways in
with a percentage of 12.75% and lastly the other way that students least
(2007), they say that artificial flavoring agents reproduce natural flavors
glutamate (MSG), which may help your food to become a tastier one but
to it.
This study related to the Global Sources for Science News (2006) they
say that preservatives pro-long the life of food because it has the ability to
ripen after harvest. One enzyme, for example, causes apples and potatoes
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to turn brown soon after they are cut or peeled. Acids such as ascorbic
acid (vitamin C) and citric acid retard this process by making the pH level
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CHAPTER 5
its Palatability”.
Summary of Findings
1. This study was conducted for the purpose of knowing the perception
descriptive method was utilized and the survey technique was used for
between 16-17 years old with 56.84 % and also mostly of them are from
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2. It revealed that the FBS Senior High School students “always” have a
appearance/look and lastly when it has an attracting smell with the help
of the right food ingredients that build a desirable food and lead into its
3. Senior High School FBS students “always” consider the quality or the
Conclusion
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can be said that at the younger age students already know how to
2. The researcher found out that the majority of the FBS students have
a positive look on the food when it has a good taste also in appearance.
because Food and Beverage Services believed that the freshness and
their desirable food taste. Meaning, students believed that the ingredients
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Recommendation
There are still other things to be discovered and known about the
by the study and apply it into a reality also share it to others for them in able
and finding about its impact and other way to innovate the food for it to
become a palatable.
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seek for the other information regarding the food ingredients in able to
about the food ingredients and teaching an applying skills about the food
for them in able to have a proper knowledge and learnings from it and
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