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Table Of Contents

A Brief History
More Information
Rice Types
Preparation and Consumption
RESEARCH METHODOLOGY
Research Method
Research Respondents
N=273 Towns Frequency
(f) %
TOTAL 273 100%
Research Instrument
Research Procedures
Statistical Treatment of Data
Percentage:
CHAPTER II
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
A. Age
Respondents' Ages Frequency
(%) Rank
TOTAL 273 100.00%
B.Gender
N=273 Gender Frequency
(f) Percentage (%)
C.Civil Status
N=273 Civil StatusFrequency
D.Occupation of Respondents
N=273 Occupation Frequency
Graph 1 Number of Respondents who Practiced Stirring in Cooking Rice
N=40 Other Practices Frequency
N=273 Methods of Rice Cooking Frequency
(%) RANK Boiling (pabukalan) 267 97.80% 1
N=273 Common Rice Recipes Frequency
Dinoldog 220 80.59% 3 Fried rice 235 86.08% 2 Kan-on/Luto 218 79.85% 4
Pospas 215 78.75% 5
Tsamporado 253 92.67% 1
Common Ingredients Added to Rice Recipes Frequency
Chicken 194 71.06% 10 Coconut milk 202 73.99% 8
Ginisa Mix/Magic Sarap 263 96.34% 1
Water 237 86.81% 4
N=16 Other Ingredients Added Frequency
CHAPTER 3 SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
Summary of Findings:
Conclusion:
Recommendations:
OUTPUT OF THE STUDY
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Final Rice

Final Rice

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Published by gregbaccay

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Published by: gregbaccay on Mar 12, 2011
Copyright:Attribution Non-commercial

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08/18/2013

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