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  • He Cookery NC II

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    Jorrick James
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    The document outlines a class research agenda with 3 general research questions. Question 1 asks about factors that affect the life span and taste of food, such as ingredients, storage, and sanitation. Question 2 inquires about factors affecting student performance in the laboratory, like lack of utensils, crowded space, and unstable utilities. Question 3 examines how innovated food products differ from traditional ones in economic factors like preparation methods and ingredients. The document was prepared by students in TVL 12-D and approved by their subject group head.

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    He Cookery Nc II

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    The document outlines a class research agenda with 3 general research questions. Question 1 asks about factors that affect the life span and taste of food, such as ingredients, storage, and sanitation. Question 2 inquires about factors affecting student performance in the laboratory, like lack of utensils, crowded space, and unstable utilities. Question 3 examines how innovated food products differ from traditional ones in economic factors like preparation methods and ingredients. The document was prepared by students in TVL 12-D and approved by their subject group head.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    He Cookery NC II

    Uploaded by

    Jorrick James
    The document outlines a class research agenda with 3 general research questions. Question 1 asks about factors that affect the life span and taste of food, such as ingredients, storage, and sanitation. Question 2 inquires about factors affecting student performance in the laboratory, like lack of utensils, crowded space, and unstable utilities. Question 3 examines how innovated food products differ from traditional ones in economic factors like preparation methods and ingredients. The document was prepared by students in TVL 12-D and approved by their subject group head.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    CLASS RESEARCH AGENDA

    General Research Additional


    Topics
    Questions Explanation
    1. What factors affect the -Ingredients used
    life span and taste of a -Improper storage
    food? -Unsanitized utensils
    -Ways of preparing the
    food
    2. What factor affects the -Lack of utensils
    students’ performance -Crowded soace for
    in working? laboratory
    -Unstable water and
    electrical supply
    3. How does innovated -Way of preparing the food -INNOVATED PRODUCTS
    food products differ -Ingredients used  to do something in a
    from the traditional new way; to have
    one in terms of new ideas about how
    economical factors? something can be
    done.

    Prepared by:
    TVL 12-D
    Baltazar, Claudine Montipio, Jerome
    Dionela, Bianca L. Morales, Arjay
    Galos, Raffy Angelo A. Rodriguez, Allan
    Mendoza, Jherico L. Santiago, Carlo

    Checked by: Mrs. Annie Bigtas


    Specialization Teacher

    Endorsed by: David Kyle N. Laggui


    Subject Teacher

    Approved by: Annie S. Rafols, Ph. D.


    Subject Group Head

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