THE EFFECTIVENESS OF MULTIPURPOSE

GRILL ON THE SELECTED VENDORS

OF MALANDAY, MARIKINA CITY

A Research proposal presented

to the faculty of Senior High School

Malanday National Nigh school

Malanday,Marikina city

In partial fulfillment of the requirement for

inquiries, investigation, and immersion

Antonio, Marcelyn I.
Aloro, Pauline C.
Ramos, Kyle Joseph

February 2022

Chapter 1
 Introduction

What is grill? Grilling is a method of cooking that includes applying dry heat to the surface

of food from above, below, or to the side. Grilling often uses a lot of direct, radiant heat and is

best for quickly cooking meat and vegetables. Grilled food is prepared on a grill (an open wire

grid, such as a gridiron, with a heat source above or below), in a cast iron or frying pan, or in a

grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).

When utilizing a grill, heat is transferred to the food mostly through thermal radiation.

When utilizing a grill pan or griddle, heat is transferred through direct conduction. Grilling is

called broiling in the United States when the heat source for grilling comes from above. In this

situation, the pan used to hold the food is called a broiler pan, and heat is transferred through

Chapters radiation.

Food can reach temperatures of above 260 °C (500 °F) when grilled over direct heat. A

chemical reaction known as the Maillard reaction gives a characteristic roast aroma and flavor to

grilled meat. When foods reach temperatures of over 155 °C (310 °F), the Maillard reaction

occurs .

High-temperature cooking of beef, pork, chicken, and fish has been linked to the creation of

carcinogens such as heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons.

Marination has been demonstrated to minimize the formation of these chemicals. Although the

fat and fluids lost by grilling might contribute to drier food, grilling is sometimes touted as a

healthy alternative to cooking with oils.

 Statement of the problem

This study aims to identify the EFFECTIVENESS OF MULTIPURPOSE GRILL on

the selected vendors of Malanday, Marikina city, specifically it answers the following:

1. What is the profile of respondents?

1.1. Name ( optional)

1.2. Age

1.3. Sex

2. How may the respondents be described the multi-purpose grill in terms of?

2.1. convenience

2.2. flexibility

2.3. cooking ability

3. How may the findings be utilized in promoting the quality of multi-purpose grill
 Hypothesis

No= There is no significant difference in the Multi purpose grill on the selected vendors
of Malanday, Marikina City

N1= There is a significant difference in the Multi-purpose grill on the selected vendors
of Malanday, Marikina City

Significance of the study

This research hoped that this study will be significant to a certain group as follows:

The vendors: This study may help them to have an organized multipurpose grill.

The customers: The result of this study will ensure that the multipurpose grill can deliver clean
food.

The family: The result of this study proves that the multipurpose grill is easy to carry.

The future researchers: This may provide them information about the effectiveness of
multipurpose grill in a vendor and can improve it in subsequent years.
 Scope and delimitation

The participants of this study are limited to the selected people of malanday marikina city,

specifically limited to 20 participants only who are vendors, customers, and who have used the

grill. All the data gathered from this research and from the participants’ Will be copyrighted to

MNHS 2021-2022.

Definition of terms

Gridiron- A grate for broiling food Put the steaks on the gridiron.

Mimic- Simulate vegetable dishes that mimic meat.

Carcinogen- An agent with the capacity to cause cancer in humans.

Heterocyclic- Heterocyclic aromatic amines (HAAs) are defined as a major class of poisonous
compounds formed from proteinaceous foods during heat processing and flavour-forming.

Benzopyrene- A compound that is the major carcinogen present in cigarette smoke. It also
occurs in coal tar.

Polycyclic aromatic hydrocarbons (PAHs)- are a class of chemicals that occur naturally in
coal, crude oil, and gasoline. They also are produced when coal, oil, gas, wood, garbage, and
tobacco are burned. PAHs generated from these sources can bind to or form small particles in the
air.

Maillard- a chemical reaction between amino acids and reducing sugars that gives browned
food its distinctive flavor.

Subsequent year- means calendar year during the term after the base year.

Chapter 2
 Review Related Literature
According to Lauren Levy, As more Americans get vaccinated, in-person gatherings and

group outings are becoming increasingly popular. And since it's summertime, many people are

taking advantage of the nice weather by hosting events outside, whether that's in their backyard

or at the park. If you're planning on gathering with friends soon, a multipurpose grill might come

in handy — whether you have limited outdoor space or are traveling, multipurpose grills take up

less room, are easy to transport and are quick to set up. A multipurpose grill isn't just ideal for

the weekend warrior that loves being outside and cooking, either. “It's fantastic for parents

involved in the children's activities or [who] enjoy the outdoors, especially camping and the

beach,” said Max Hardy, owner and head chef of Coop Detroit. “The great thing about portable

gas is it's easy to light and easy to cut off. It gives the cook better control of the fire versus

charcoal, which is a little more challenging.”

In order to explain the historical development of kitchen tools and utensils, a profound

study must be done by considering the eating habits of human and his way of transforming

nutrients into meal. Then, the differences in variety of territories and their way of solving the

problems should be studied. In this chapter, kitchen tools dependent on factors like kitchen

development, technology and industrialization period is explained.

The preparation and consumption of food has occupied a central place in the lives and

shelters of human beings. In order to understand human, it is obligedin order to explain the

historical development of kitchen tools and utensils, a profound study must be done by

considering the eating habits of human and his way of transforming nutrients into meal. then, the

differences in variety of territories and their way of solving the problems should be studied. in

this chapter, kitchen tools dependent on factors like kitchen development, technology and
industrialization period is explained. the preparation and consumption of food has occupied a

central place in the lives and shelters of human beings. in order to understand human, it is oblige

to have a look at its eating habits and afterwards the tools developed, as “the human history

evolves alongside eating habits” (Ubach 2003: 16).

It can be said that the development of the kitchen has a link with the development of the

cooking range. Initial kitchen concept emerged with the fire placing at the center of the dwelling.

“Early shelters consisted simply of open fires or central hearths located in the center of

household and family activities” (Koontz and Dogwell 1994: 3).

Kitchens took their place around the fire and hearths. Fire was being used to heat and cook

at the same time. After years it finally divided its functions; heating in the place where people

socially interact and live, and cooking in the kitchens. The open fire and the flame in the hearth

ran through the ages. Until the eighteenth century, open fire stayed sole means of heating the

food.

According to Ubach (2003) invention of kitchen was an important discovery, bringing pre-

historic man a step closer to civilization. It can be concluded that the home and civilization was

conceived around the fire and then around the kitchen. So, Ubach (2003) expressed that fire

defined the first stage in the evolution of kitchen.

Pilaroscia and Ragan (1995) states that the evolution of modern kitchen design began after

the invention of fire, when primitive people started to cook and brought a source of fire into their
shelter. The changes in the fire sources and development of the cooking activity affected the

design, the organization of kitchens and its appliances.

According to Ubach (2003) food was cooked over the fire of the chimney during the Middle

Ages. The thirteenth century marked the appearance of kitchens with ovens and tables. On the

other hand, Gieidon’s (1948) point of view with the awakening of a burgher consciousness the

kitchen became a separate room of the house in the 15th century. But even into the 17th century

it often served as the burgher dining room, often as the bedroom too, and occasionally as a social

chamber. Afterwards, a deep renovation in rural architecture began to occur in the 16th and 17th

centuries. There was a place under the roof for storing grain, and a room with a fire. The place

reserved for the fire becomes farther from the center of the room little by little and becomes

situated on a wall. The creation of the chimney appeared in the 18th century. The emergence of

chimney made a change in the distribution of the house. Then the kitchen started to take its shape

as its own space which later became an independent room in the dwelling. Although ventilated, it

is separated and almost hidden from the rest of the house. Beginning in the late middle ages,

kitchens moved from the living area into a separate room.

Giedion (1948: 527) states that the kitchen as we know today is “dependent on the

development of heat sources”. The open flame of the hearth, coal within the cast-iron range, and

finally electricity followed one another as the heating agents.

Chapter 3

RESEARCH METHOD
 This chapter presents the process and methods used in this research, research

design, research instruments and techniques in gathering information, respondents

of the study, administration, instrument, technique and statistical treatment of

data.

RESEARCH DESIGN

The study utilized a non-experimental design that is basically descriptive in

nature. The researcher took a survey of the school’s existing syllabi and reviewed

literature and studies concerning Multi-purpose grill.

RESPONDENTS OF THE STUDY

This study was conducted at Malanday national HighSchool vendors where the
researchers are currently connected as students. The target users of Multipurpose grill are the
vendors of MNHS.
INSTRUMENT AND TECHNIQUE

In order to gather the information need, the researcher had chosen the 10 vendors,

respondents and the researcher used Likert scale questions. The research her also

used the survey form for Discourse competence. The researcher designed the

questionnaires in proper form to accommodate sufficient and relevant information

required from the respondents.

 The standardized test have two sets: Set A diagnostic about grammatical

competence, Set B Likert scale survey form for measures how people feel about

something.

ADMINISTRATION AND RETRIEVAL OF THE INSTRUMENT

The permit to conduct the study was secured first from Principal of Mnhs before
issuing he sets of diagnostic and survey form.

INTERVIEW

The researcher conducted structured interviews with the English teachers in the

High School department to be sure of the relevance and validity of the data

gathered. In addition it was performed to get a personal view point about their

experiences in handling and managing students with language difficulties in a

public school environment.

 STATISTICAL TREATMENT OF DATA

The researcher utilized the following statistical tools. Data were tallied,

tabulated, analyzed and interpreted according to:

1. Frequency Percentage distribution. A descriptive statistical tool will use to

answer the question.

%=F/Nx100

Where:

P – Percentage

N- Total number of respondents

F- Frequency

2. Ranking. This was utilized to rank the responses according to the degree of

their responses.

3. Weighted Mean. Mean in which each item being average is multiplied by a

number(weight) based on the item’s relative importance. The result is

summed and the total is divide by sum of the weights.

The formula is:

WM=∑WF
N
Where:

WM = weighted mean

W = weight

F = frequency

N = total number of respondents

 Chapter 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the results, analysis and interpretation of data. The data

gathered are represented in tabular and textual form with the aid of statistical

treatment for analysis and interpretation purposes.

The table 1 presents convenience

TABLE 1
Structure and Written Expression
Score(x) No. of FX Percentage Description
students
1 3 3 2.3% Poor
2 4 8 3.1% Poor
3 14 42 10.8% Poor
4 17 68 13.1% Below ave.
5 23 115 17.7% Below ave.
6 26 156 20.0% Below ave.
7 15 105 11.5% Below ave.
8 14 112 10.8% average
9 19 171 14.6% average
10 19 190 14.6% average
 11 12 132 9.2 average
12 9 108 6.9% good
13 5 65 3.8% good
14 5 70 3.8% good
15 4 60 3.1% good
16 4 64 3.1% Very good
17 1 17 0.8% Very good
18 1 18 0.8% Very good
19 0 0 0.0% Very good
20 0 0 0.0% Very good
Below
average
N= 195 7.71

Scale Description
16 20 Very good
12 15 Good
8 11 Average
4 7 Below average
0 3 Poor

SUMMARY
Verbal Description No. of respondents Percentage
Very good 6 3.08%
Good 23 11.79%
Average 64 32.825
Below average 81 41.545
Poor 21 10.77%

N= 195 100%

INTERPRETATION

The data shows that most of the respondents were below average in grammar with a

percentage of 41.54% equivalent to 81 students out of 195 respondents in Grade

7. It was also revealed that the overall performance of the students in grammar is

below average with a weighted mean of 7.71.

TABLE 2

READING COMPREHENSION
Score No. of fx Percentage Description
students
1 12 12 7.79% Poor
2 17 34 11.04 Poor
3 33 99 21.43% Below ave.
4 43 172 27.92% Below ave.
5 25 125 16.23% Average
6 16 96 10.39% Average
7 2 14 1.30% Good
8 2 16 1.30 Good
9 2 18 1.30% Very good
10 2 20 1.30% Very good
N= 154 606

Mean 3.94 Below average

Scale Verbal Interpretation

1 2 Poor
3 4 Below average
5 6 Average
7 8 good
9 10 Very good

SUMMARY
Verbal interpretation No. of students Percentage
Poor 29 18.83%
 Below 76 49.35%
Average 41 26.62%
Good 4 2.60%
Very good 4 2.60%

INTERPRETATION

The data revealed that the performance of the students in reading comprehension is

below average with a weighted mean of 3.94. the data also showed that 49.35% of the

respondents which are 76 out of 154 respondents are below average, 26.62% or 41

out of 154 respondents are average, 18.83% 0r 29 out of 154 respondents are poor,

and 2.06% or 4 out of 154 respondents are good and very good in reading

comprehension.

TABLE 3

ORAL PROFICIENCY

Language used in the class room Percent Rank

Balance/ equal use of English tagalog 30% 1
Predominantly tagalog, a little of English 24% 2
Predominantly English, a little of tagalog 22% 3
Purely English 15% 4
Purely Tagalog 10% 5
TOTAL 100%
The table shows that 30% of the respondents used balance/equal use of English and

tagalog inside the classroom 24% predominantly Tagalog than English. The table also

shows that 22% of respondents Predominantly use English compared to Tagalog in

different activities in English . It could be seen that minimal number of respondents

purely used English as shown in 15% response. 10% of the respondents purely use

Tagalog in their activities. Oral proficiency interview (OPI ) is designed to measure

how well a person speaks a langua

TABLE 4

PROBLEMS WERE ENCOUNTERED IN IMPLEMENTING ENGLISH

PROFICIENCY

Problems Very Low Moderate High Very Rank

low extent extent extent High
extent extent
1. Unable to 0% 6.7% 46.75 40% 6.7% 2
recognize
unfamiliar
words
2. Unable to 6.7% 6.7% 40% 40% 6.7% 2
recognize
language
appropriate for
standard
English
3. lack of 13.3% 13.3% 33.3% 26.7% 13.3% 1
comprehension
in written
English
4. lack of 20% 0% 53.3% 20% 13.3% 1
 practice
5. Afraid to 20% 0% 46.7% 13.3% 13.3% 1
speak English
6. Uninterested 26.7% 20% 33.3% 13.3% 6.7% 2
to language
7. Regional 40% 6.7% 20% 33.3% 0% 3
accent
8. Insufficient 0% 13.3% 46.7% 26.% 13.3% 1
materials

The Table shows that insufficient materials, lack of comprehension in written

English, Lack of practice and Fear to speak English inside the class gained the Rank 1

problems of respondents in implementing English. Unable to recognize unfamiliar

words, unable to recognize language appropriate for Standard English and

uninterested to Language were the rank 2 problems of students. It also showed that

among the problems hated by students the regional accent got 05 or rank 3 since most

of the respondents are living in Metro Manila.

TABLE 5

SOLUTIONS OFFERED TO ADDRESS THESE PROBLEMS

Solutions Very low Low Moderate High Very Rank

extent extent extent extent high
extent
a. Parents- Teachers 0% 25% 0% 37.5% 37.5% 4
conference
b. English summer Camp 0% 25% 0% 0% 75% 1
for incoming Grade-7
c. Diagnostic test 25% 0% 0% 12.5% 62.5% 2

d. Review Grammar skills 25% 0% 0% 12.5% 62.5% 2

e. Reading to watching 12.5% 12.5% 0% 25% 50% 3

movies
 f. Contextualize reading 12.5% 0% 25% 25% 50% 3

g. Use of English only 25% 0% 0% 25% 50% 3

during classroom
discussion in all subject
areas except Filipino
h. School personnel in 0% 25% 0% 0% 75% 1
different offices transact
business in English
i. Strict enforcement of 25% 0% 0% 0% 75% 1
ESP
j. Weekly speech power 25% 0% 0% 12.5% 62.5% 2
training
k. Remedial reading 25% 0% 0% 12.5% 62.5% 2

l. Monthly teachers 25% 0% 0% 12.5% 62.5% 2

conference.

Based on the table most of the teachers agreed that the students should undergo all test and

exercises listed above to improve and enhance their ability and skills in English proficiency.

They also agreed that students should be able to have a summer English camp to gauge their

English achievement in primary years, Parents-Teachers conference before opening of the

summer camp for Grade seven should be also advised since the learning does not take place only

inside the four corners but likewise the important role of the stakeholders in learning progress of

the students. It was also advised the constant use of English language during classroom

discussion in all subjects areas except Filipino, school personnel in different offices transact

business in English, strict enforcement of ESP was highly recommended.

 A PROPOSED LANGUAGE ACTION PLAN FOR JCSRC FLC

The preparation for beginning proficiency is the most significant part of the total

language program. The key to the success of the students in his later years will depend largely on

the background that is laid for him during the foundation period.

The cause of poor language instruction in our schools today is the introduction of the students to

high level task of comprehension even if they have no establish good foundation during their

early years. There., systematic program definitely designed for the purpose is needed..

It seemed clear that in adequate development of language readiness is the main factor that

accounts for slow progress in classroom, Instruction in all high school English,

Science, AP and Math depends to a great extent upon a vigorous and sound foundation in

language. This is to be expected because the basic to all instruction is reading.

The teachers should be able to determine when students are ready to accommodate the language.

Parents.-Teachers conference are really needed and other measures will be helpful. The

observations of teacher concerning summer camp review design primary measurements of their
achievement during primary grades. Foundation in elementary period should be considered by

the English teachers as highly important.

Chapter 5

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

this chapter provides the summary of findings gathered from the studying answer of the

problems stated in 1. It also gives conclusions drawn from the findings and the researchers’

recommendations. A total of 3 English teachers and 60 respondents participated in this study.

Descriptive method was used. Standardized test and interviews were used in obtaining the

data/information needed to answer the problem raised in chapter and interpreted using frequency

counts and percentage and ranking in the treatment of the data.

Summary of Findings

This study was conducted with the end in view of making a propose Language Action Plan

for JCSRC FLC during academic year 2019-2020. Specifically the study attempted to

answer following problems stated in chapter 1:

1. The following data summarizes the English Proficiency of the Grade 6 of JCSRC-FLC.
 1.1 structure and written expression: the respondents structure and written

assessment was below average with a weighted mean of 7.71 or with a percentage of

41.54% equivalent to 24 students out of 30.

1.2 Reading Comprehension: the respondents comprehension skills assessment was

not good since the mean score is 3.94. respondents performed below average since

the percentage of mastery is only 49.35%

1.3 Oral Proficiency: the respondents oral proficiency skills assessment showed that

30% of the respondents used balance or equal use of English and tagalog inside the

classroom and it also revealed that only 22% of respondents ventured to speak

purely English in different tasks inside the classroom.

2. Problems encountered are listed below:

- Insufficient materials

- Lack of comprehension

- Lack of practice

- Fear to speak English inside the class

- Unable to recognize unfamiliar words

- Unable to recognize language appropriate for standard English

3. Solutions offered to address these problems are the following:

- Parents- teachers conference for grade 7 before enrolment

- English summer camp

- Diagnostic test
 - Review Grammar skills

- Reading to watching movies

- Contextualize reading

- Use of English only during classroom discussion in all subject areas except Filipino

- School personnel in different offices transact business in English

- Strict enforcement of ESP

- Weekly speech power training

- Remedial reading

CONCLUSIONS

1. The parents-teachers conference before the enrolment of grade 6 is tag team work to

monitor and help students develop their language skills.

2. English summer camp is a effective measurement of determining the elementary

achievement of students

3. The use of English in different offices will help students develop their communication

skills

4. The use of different strategies and teaching and the availability of varied and modern

instructional materials will help students develop their reading comprehension difficulties.

5. The use of English language in all subject areas will improve students communication skills.

6. The diagnostic test prior the class begins is needed.

 RECOMMENDATIONS

A. For English teachers

1. English summer review for incoming grade 6 should be done to determine the

language preparation of the students.

2. Diagnostic testing should be administered at the beginning of the school year in

order to know the strength and weakness of the students.

3. More exercises on reading comprehension and vocabulary should be given to

students.

4. There should be enough teaching visual aids and modern instructional material ready

for everyday use by language teachers.

5. Use of English only during classroom discussion in all subjects except Filipino.

B. For Administrator:

1. School administrator should coordinate with the elementary school head for summer

camp review.

2. School personnel in different offices transact business in English

3. School administrator should set a conference with the Parents before registration

period for PTC.

 C. For Parents:

1. Parent should coordinate with the English teachers for the development of the

students

2. Parents should monitor their children development

3. Parents should educate by the school administrators about their role as educational

partner in developing young minds.