UNDERSTANDING OF USING FLAVORING ENHANCER AND

SEASONING: THE OVERALL QUALITY OF DISH PRODUCED BY

GRADE 11 CULINARY ARTS STUDENTS AT STI COLLEGE LAS PIÑAS

A Research Study Presented to the Faculty of Senior High School

STI College Las Piñas

In Partial Fulfilment of the Requirement of Practical Research 1

and Reading and Writing

Aguilar, Ashley Jade B.

Del Mundo, Joshua Joseph R.
Delmiguez, Daniella C.
Gonzales, Yuan
Ordoño, Kim Richelle O.
Soriano, Allyson Maye L.

March 2024
 CHAPTER 1

THE BACKGROUND OF THE STUDY

People are very fond of using flavoring and seasoning inside a restaurant or when doing a
practical activity at a school. Whether it was around a house, an activity or a job, flavoring and
seasoning are the common spices that are added to a specific dish before serving to someone.
Knowing that flavoring and seasoning consume time as well in preparing a dish, under the study
of Hanafiah et al., 2021, Young women in Malaysia preferred using food enhancer as it can
lessen the additional time in preparing the dish.

As time went by food additives started to develop and started to become a kitchen’s aid to
a housewife, chef or just a civilian. Due to its development it didn’t took awhile that the modern
generation nor under the strand of TECH VOC students uses.

Through the course of time, the modern generation tends to depend more often on food
additives to enhance the taste, aroma, and appearance of one's dish. Seeing that the food additive
can adjust easily throughout the years and tends to continue improving. Mainly focusing on its
advantages some consumers turn a blind eye towards its disadvantages.

STATEMENT OF THE PROBLEM

The study generally aimed to determine the understanding and importance of using flavor
enhancer and seasonings that are usually used to have overall quality of a dish such as taste,
aroma, texture and presentation or physical appearance. It also aims to focus a study consisting
of the pros and cons of food enhancers and seasonings, it includes how these students used and
how important it is to their dish and to make it taste better and more presentable. This study will
make the participants know how flavor enhancer affects the quality of food, and too much intake
can result in bad health.
General Problem:

1. What flavoring enhancers and seasonings that are usually used by Grade 11 -
Culinary Arts students to have the overall quality of the dish such as; taste,
aroma, texture, and presentation.
2. How important is flavoring enhancers and seasonings to the Grade 11 - Culinary
Arts students to make the dish taste better?

Specific Questions:

1. Does the flavoring enhancers and seasonings affect the quality of the dish?
2. How do Culinary Arts students evaluate the quality of their dishes in terms of taste,
aroma, texture, and presentation when using varying levels of flavor enhancers and
seasoning?
3. What is the perception of Grade 11 Culinary Students of using flavoring enhancers and
seasoning for a quality of dish?
4. What are the impacts of using flavoring enhancers and seasonings on the taste, texture,
and overall quality of dishes according to grade 11 culinary students

SCOPE AND DELIMITATIONS

This study focuses on the disadvantages and advantages of food additives and its hazardous
effect on the human body. Including information about what MSG can do to a dish’s appearance
and taste. As its history, the chemicals containing the MSG does not include in this study.
Although the usage and the outcome of the dish that contains MSG doesn’t need more time
preparation rather than using old tradition with ordinary ingredients for flavoring and seasoning.
DEFINITION OF TERMS

Food Additive/Enhancer - Monosodium Glutamate (MSG) or ready-made spices that can be

easily added to the dish itself
Flavoring - Condiments
Seasoning - Salt and Pepper are mainly used
Wary - Feeling or showing caution
Monosodium Glutamete/MSG - It is used as flavor enhancer, often added to dishes
 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

FOREIGN LITERATURE:
Throughout the years, people mainly use salt and pepper as a seasoning and flavoring, up
until now. Not until the manufacturer started making MSG which contains substances that adds
more flavour and texture to the dish. But it didn’t take too long until controversies built up
around MSGs. According to , MSGs has many controversies regarding its glutamete
compositions which were harmful towards the human brain. Having too much may lead to
headaches, cancer and other health problems.

LOCAL LITERATURE:

FOREIGN STUDIES:

According to the study of Hodas, F., 2021, and Hanafaih, 2021, on food enhancer usage.
Young working women in Malaysia tends to use MSG more often knowing that it lessen the
preparation on making a dish. The study focuses on the preference of food enhancers over
traditional spices like salt, pepper, and chili by young working women due to the convenience
they offer in reducing preparation time. The use of food enhancers is seen as a time-saving
measure, as they eliminate the need to gather and prepare fresh ingredients like traditional
seasonings. This shift towards food enhancers has become a norm among modern generations
who value efficiency in food preparation. Despite the advantages they provide, users are also
aware of the potential disadvantages associated with food enhancers, such as concerns about
health implications. Even though the usage of MSG on dishes is so often used, the user or the
chef knows the cons of consuming too much of MSG.(Hodas, F., 2021)

The potential use of Moringa oleifera as a food additive has its advantage as it was
manage to be use to people who has malnutrition (Hanafaih, 2021). The food enhancers play a
significant role in influencing the quality and preparation of food dishes.
LOCAL STUDIES:

Through Anareta’s study, it’s objective tends to lean in towards on making a new powder
seasoning using the Philippines local vegetable that can be easily obtained. Bell pepper, Carrots,
Garlic, and Celery are the vegetables that they would use as it gives vitamins and minerals that a
human needs on a daily basis. Even though there’s a plant that can be use as a food
additive(Moringa Oleifera), Bell pepper, Celery, Garlic, and Carrots are mainly used to create a
powder seasoning that can be use rather than the food enhancer or additive itself.

REFERENCES: