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faculty of the Tourism and Hospitality Management Department, College of Commerce, University of San Jose – Recoletos, Cebu City, Philippines ______ In partial fulfilment Of the requirements for the degree BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT Major in Food and Beverage _______
By: Aliviado, Adriane A. Modina, Nadine Virnadette N. Tamparong, Philip Eleazer P. Colinares, Samantha Denise H.
2011 TABLE OF CONTENTS The Problem and its Scope Rationale of the Study . Theoretical Background . . . . 12 2 . . . . . . . . . . . . . . 6 8 9 2 4 Definition of Terms . . . . . . . . .March. . . . . . Research Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Bibliography . . . . . . . . . . . . . . . . . . . . . . . . . . The Problem Statement of the Problem . . . . . . . . . . Significance of the Study . . . . . . . . . . . .
CHAPTER 1 THE PROBLEM AND ITS SCOPE INTRODUCTION Rationale of the Study Cooking is the application of heat in preparing foods. allowing “physically get more softens” in food. Cooks select and combine a variety of ingredients using different methods of cooking that gives variance in the tang. making it makes it easier for more digestive enzymes and process starches digestible. Cooking unfolds the amino-acid chains to it to of proteins. appearance. Still unknown as to when or where it actually started. texture. them. ) 3 . people calories (Wrangham. cooking plays an important role in increasing the availability of brain fuel for human activities as it changes food in three important ways. and quality of foods. with effectively less work.
blenders. ovens and rotisseries. As the years gone by. Filipino cooks used ceramic ware and cast iron pots and pans. regardless which country they are from. toasters. meals were not given the same prominence.During the earlier times. with kindling wood for fuel). Everything was heated over an open fire. one as a mother. but what the researchers would like to know is if the taste and quality of beloved Filipino dishes are sacrificed for the luxury of time. time became limited as women now had two roles to play. In place of ovens. Filipino housewives and cooks now use stainless steel pots instead of the traditional palayok and electric stoves in place of the abuhan (the stove made from adobe stone. housewives baked bread from home grown grain ground at a mill. And for this reason. These undeniably make the cooking process faster. The electrical and electronic industry boomed and with that came the advent of home appliances of every kind like mixers. 4 . Filipinos cooked on open fires on hot stones and the cooking process was a long and tedious chore. and one as a career woman. The cooking process has become quick and easy to accommodate the lifestyles that people maintain in contemporary society. There were no ovens or any electrical appliances.
The indigenous tools of stone. the old-fashioned cooking room continues to live intact today only in rare provincial settings or recreated house-museums. even entrepreneurs today. Not only will they learn the effects of the methods of cooking to foods. clay. the researchers would like to know what the effects of these changes in the method of cooking (traditionally and contemporarily) are to the quality of the foods being cooked. Or will it produce a different taste or appearance. Will the traditional or contemporary method of cooking provide a longer shelf-life for the foods? The information that would be gathered from this study could help the researchers.As Food and Beverage Majors and future culinary connoisseurs. in establishing businesses base from these facts. but they could also earn from it because a better process of cooking will help them achieve better quality of products and attract higher density of customers. 5 . The researchers want to find out if it does affect the texture of the food. Theoretical Background The traditional Filipino kitchen is a concept fast-fading in this day and age.
once used widely in kitchens. clay pots of different sizes. The rural kitchen was comprised of various simple clay stoves propped on an ashy shelf. the slow departure of traditional Filipino cooking styles. assorted wooden and bamboo apparatus. Filipino households have adopted to the conveniences of high technology. thus. and food-processing tools fashioned from heavy stone. are now in the hands of antique collectors. cast-iron pots and pans. THE PROBLEM 6 . With time and the modern American kitchen as model.wood or coconut shell.
Statement of the Problem The purpose of this study is to investigate the differences of contemporary and traditional methods of cooking Filipino food based on their effects on the quality and taste. the following sub-problems were formulated to gather necessary data. In order to facilitate better understanding of this study. Does the different method of cooking provide different outcomes with regards to the taste of the food? 4. 1. traditionally and contemporarily? 2. Is there a variance in the texture and appearance of the dish cooked in the old and modern way? 3. What are the basic methods of cooking. Between the traditional and contemporary technique of cooking. which one gives a better quality of food? 7 .
Is there any difference in the shelf-life of a dish that was cooked in a traditional manner and in a contemporary way? 6. traditional or contemporary.5. After evaluating the difference. is deemed to produce a better result? SIGNIFICANCE OF THE STUDY 8 . what method. to the outcome of a dish that is cooked in two different manners. if there is any.
as food enthusiasts. The researchers – from this study.This study will be conducted for the researchers believe that this will play a vital role in analyzing Filipino food culture. will be able to gain additional knowledge and information that will help them in their future careers. this study is very important to: The readers – they will be provided with a clear insight as to the differences of the traditional and modern ways of cooking Filipino food. Specifically. RESEARCH DESIGN 9 . the researchers. The restaurateurs of Filipino-inspired restaurants – from this study the restaurateurs will be able to know if it is okay to substitute traditional Filipino cooking styles with modern technology.
Research Procedures The researchers will use the investigative method of research. The researchers themselves will conduct the experiment and cook Filipino dishes both in the contemporary and traditional methods. DEFINITION OF TERMS 10 . compared and interpreted. They will then evaluate the effects of both methods of cooking and the gathered data will be analyzed.
coming on Amino acid – any of the numerous nitrogen-containing acids that include some which are used by cells to build proteins Calorie – unit for measuring the value of foods for producing heat and energy in the human body equivalent to the amount of heat required to raise the temperature of one kilogram of water one degree Celsius Connoisseurs – a competent critical judge. esp. local 11 . with kindling wood for fuel Advent – beginning.modern Cooking – to prepare food for eating by the action of heat Enzyme – complex proteins produced by living cells that induce or accelerate chemical reactions at body temperatures without being permanently altered Indigenous – native.stove made from adobe stone.Abuhan . in matters of art and taste Contemporary .
significant 12 . established. is an important foodstuff Tang – any distinctive quality or flavour Tedious – fatiguing or boring. or customary pattern of thought or action Vital – important.Mill – a building with machinery for grinding grain into flour Palayok – earthen pot for cooking Shelf-life – the period of storage time during which a material will remain useful Starch – a complex carbohydrate that is stored in plants. as because of lack of interest or repetitiousness Traditional – an inherited.
Claude. Len. Amy and Dorotan. 2008 Besa.. Philippines. The Food of the Philippines: Authentic Recipes from the Pearl of the Orient. Memories of Philippine Kitchens. Reynaldo. and Maranan-Goldstein. A Taste of Home: Pinoy Expats and Food Memories.. Philippines. Pasig City. Edgar B.BIBLIOGRAPHY Books: Tayag. Romy. 1999 Websites: 13 . Philippines. 2006 Maranan. Anvil Publishing Inc. Pasig City. Philippines. 2009 Alejandro. Anvil Publishing Inc. Food Tour: A Culinary Journal.