Official PR1111111

BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
TECHNICAL VOCATIONAL AND LIVELIHOOD

Home Economics
COOKERY
CHAPTER 1
INTRODUCTION
BACKGROUND OF THE STUDY
This study entitled “Artificial Vs. Organic Flavouring as Perceived by
G11-Cookery Student S.Y. 2019-2020 “ The researcher chose this topic to
find out what logs to use on both of them. The researchers do this research
for everyone. Most commonly used in cooking is artificial flavour other than
1
Home Economics
COOKERY
organic flavour. The most important thing is to use organic flavouring than
artificial flavouring because they have no effect to our health. We’ve been
studying this problem for almost one (1) week. In the first attempt, we use
artificial flavouring, it was tasty and delicious. Then when we try organic
flavouring, taste like plain. But when we research their nutritional facts even
though organic flavouring is have a plain taste to the food it is healthier than
artificial flavouring.
2
Home Economics
COOKERY
PURPOSE OF THE STUDY
The general objective of the study is to know if the G11 HE-COOKERY
Students know the healthier and safer food flavourings to their dish.
Specifically this study aims to:
3
Home Economics
COOKERY
 Identify the commonly used flavourings during preparing/cooking
dishes/foods.
 Help students to be more careful in choosing ingredients/flavourings to
their food.
RESEARCH QUESTIONS
1.What is the profile of the G12 HE-Cookery students in terms of:
a.) Age b.) Gender
4
Home Economics
COOKERY
2.What do you think will be the benefits of using organic flavouring?
3.What will be the effect of artificial flavouring when overloaded? Which do
you prefer artificial or organic flavour? Why?
4.Why other mom loves to use artificial than organic flavouring?
ASSUMPTIONS OF THE STUDY
5
Home Economics
COOKERY
The researchers assume that G11 HE-Cookery Students will choose
the healthier and cheaper flavouring for them, to their families and have a
safe and healthy food and body. Not only for the students, but also to the
people who are health conscious.
SIGNIFICANCE OF THE STUDY
The result of the study will be a great benefit to the following:
6
Home Economics
COOKERY
• Students: The result will provide that the students have knowledge on
them to choose healthier and safer food not only in the school but also
in their own homes. Also on how to compare the taste of foods with
artificial and organic flavoring and it will give to the students realization
that even though they are cooking that will use of different flavoring at
the end student will now understand the taste of foods.
• Teachers: Enable them to provide their families to have also a healthy
and safer foods specially to kids. Also to Cookery Teachers enable
7
Home Economics
COOKERY
their students to use safer flavoring to their dishes. It will benefit the
teachers since it is healthy and they can promote or share it to other
teachers and school officials to raise a healthy lifestyle.
• School: enable the school to promote safer and healthier food for
students, teachers, school admins, staffs, and school officials to have a
healthier body. Not only to our campus but also to inspire other schools
out there to promote and raise a healthier lifestyle to them.
8
Home Economics
COOKERY
SCOPE AND DELIMITATION
This study is all about differentiates natural and artificial flavouring to
G11 HE-Cookery Students to use safer flavouring to their product. This study
9
Home Economics
COOKERY
can help students to have an affordable cost for them to cook a dish. The
researchers chose the G11 HE-Cookery students because they are doing
cooking activities to perform as part of their curriculum. There will be 20-30
respondents who will be participating this study/ research and they are all
have a cooking experience.
10
Home Economics
COOKERY
11
Home Economics
COOKERY
DEFINITION OF TERMS
 Flavouring-The combination of the taste, aroma, and feel of food.
 Artificial Flavouring- Are additives designed to mimic the taste of
natural ingredients, a proprietary chemical formulas owned by the
flavour companies that create them.
12
Home Economics
COOKERY
 Natural Flavouring- It is difficult to imagine eating a diet made up of
bland flavourless foods. Every recipe includes some sort of extra
flavour-enhancing ingredients, such as salt, pepper, herbs, and spices.
13
Home Economics
COOKERY
14
Home Economics
COOKERY
REFERENCE
https://www.ameritasinsight.com/wellness/artificial-natural-flavors
https://www.verywellfit.com/what-are-natural-flavors-4147739
https://www.cookinglight.com/eating-smart/what-is-natural-flavor
15
Home Economics
COOKERY
16
Home Economics
COOKERY
17
Home Economics
COOKERY
CHAPTER II
REVIEW OF RELATED LITERATURE
This study is about Artificial vs. Organic Flavoring as perceived by
Grade 11 Cookery Student. The following are the related literature.
LOCAL LITERATURE
18
Home Economics
COOKERY
Sustainable agriculture ushers the utilization of herbs and spices for
protecting crops in the fields for safer food and environments. Plants produce
active ingredients that can also protect the other plants and can be used for
organic agriculture. This paper reviews the utilization of the commercial herbs
and spices as green biopesticides, their phytochemical profile and modes of
the actions as well as their formulations as biocontrol in the Philippines. Meta-
analysis revealed that most studies worked on essential oils, crude extracts
and aqueous solutions of spices, and assays for flavanoids alkaloids, cardiac
glycosides, saponins, tannins, and terpenoids. Results of studies accounted
19
Home Economics
COOKERY
for the biopesticidal properties to their phenolic content. Review also revealed
that studies found that modes of actions associated with antimicrobial actions
of these spices are loss of cytoplasmic components due to leakage
associated with disruption of cell walls and membranes and changes in the
chemical composition and metabolism of fats and nucleic acids. There are
limited investigation on influence of herbs on their effects on plant pathogens
and pets. However, the limited studies revealed that the spices and herbs are
effective biopesticides. (Divina, 2015)
20
Home Economics
COOKERY
Alliums are important vegetables crops in the Philippines. The most
commonly grown species of alliums in the country are Allium cepa L. (onion),
A. sativum L. (garlic), and A. ascalonicum L. (shallot). These species are
widely used as spices and are common ingredients of most Filipino dishes.
Data on supply and utilization of fruit and vegetable products show that about
78% of the total production of garlic and onion is used in food preparation
(Anon., 1990). Alliums in dehydrated and powered form are also used in
significant quantities by industries engaged in the manufacture of instant food,
soy sauce, pickled vegetables, catsup, and canned food products. In
21
Home Economics
COOKERY
additions, their medicinal value is now well recognized hence, some
proportion of the produce goes to the pharmaceutical industry. Alliums
production fits very well in the rice farming system in selected regions of the
country. Alliums are usually grown after rice towards the dry seasons when
water is not sufficient for another rice crop. Farmers utilize the rice straw from
previous cropping as mulching materials in alliums production. They consider
onion and garlic as good cash crops with high returns to investment. (Lopez &
Anit, 1994)
22
Home Economics
COOKERY
The study developed quick-cooking meat congees (QCMCs) arroz
caldo and goto based on the Philippines recipes using multi-level sensory
evaluation. The QCMC prototypes of arroz caldo and goto consisted of basal
quick-cooking rice (QCR) prepared from the Philippines waxy rice cultivar
Malagkit Sungsong, dehydrated spring onions, textured vegetable protein
(TVP) as chicken meat analogue for arroz caldo, dehydrated ox tripe for goto
and, spices. The rehydrated QCMCs arroz caldo and goto were found to be
comparable with their conventionally prepared counterparts in terms of
consumer acceptance including, aroma, color, consistency, texture, and
23
Home Economics
COOKERY
overall quality as evaluated by 50 consumer panelists at 5% level of
significance. The study was able to typify the flavors of arroz caldo and goto
basically with the use of hydrolyzed vegetable proteins (HVP)and powdered
equivalents of spices in the original formulations of conventionally prepared
congees.(Azanza et al., 2004)
The active ingredient Streptomyces philanthi RL-1-178 was used
together with aluminum silicate, lactose and talcum to prepare different
formulations in the form of granules, encapsulated granules and wettable
24
Home Economics
COOKERY
powder. Coconut and soybean oils were used in an emulasion formulation.
Greenhouse experiments using seed coat treatments were conducted to test
the efficacy of the formulations against root andd stem rot of chili pepper
(Capsicum annuum L.) caused by Sclerotium rolfsii. Seed coat treatments
showed no significant differences among carboxin, wettable powder
formulations and unformulated S. philanthi RL-1-178. The wettable powder
formulations (with 76.5% survival of chili pepper plants and 17.04 mg plant
mass) was significantly better than the other two formulations. For all
formulations, storage at 4 °C increased the shelf-life in comparison with
25
Home Economics
COOKERY
30°C .The encapsulated granules had the longest shelf-life, testes over 6mo.
In field experiments, the commercial fungicide carboxin was the most effective
reducing incidence of the disease (15% incidence of root and stem rot),
followed by the three formulation (26%-30%), which did not differ significantly
from one another. Percent incidence of the disease in the unformulated S.
philanthi RL-1-178 was a little less than half (47%)of what was recorded for
the distilled water control (91%).These experimental results show the potential
of biological environment-friendly agents as replacement or partial substitution
26
Home Economics
COOKERY
for chemical fungicides in the control of root and stem rot of chili pepper.
(Pornsuriya & Sunpapao,2014)
A field experiment was conducted to investigate the effect of level of
irrigation and planting method on water use efficiency, irrigation uniformity and
yield of drip-irrigated green pepper (Capsicum annuum L.) in Bako area,
Ethiopia. Three irrigation levels [50%,75% and 100% of crop
evapotranspiration (ETc)] and two planting methods (normal and paired-row
planting)were applied. The experiment was laid out in a split-plot design with
27
Home Economics
COOKERY
irrigation levels as main plots and plant methods as subplots, in three
replications. The interaction effects of the treatments on yield and water use
efficiency (WUE) of green pepper were significant (p<0.05) and highly
significant (p<0.01) respectively. The maximum yield (17,590 kg ha(-1) and
WUE (3.96 kg m(-3) were recorded from treatment l(100)P (100% ET c with
paired-row planting) while the minimum yield (4510 kg ha(-1)) and WUE
(2.04kg m(-3)) were recorded from treatment l(50)P (50% ET c with paired-
row planting).Therefore, the study established that application of deficit
irrigation system under paired-row planting method for pepper production
28
Home Economics
COOKERY
using smallholder drip irrigation system is not flavored. It was also found that
both emission uniformity and wetting pattern were significantly (p<0.05)
affected by irrigation levels and days after planting(DAP).The average
emissions uniformity (EU) of the system was found to be 89%.In general,
deep percolation losses and overlapping of the wetting patterns were not
evident base on the observed horizontal and vertical axes of the wetting
bulbs.("Interaction Effects Of Drip Irrigation Level and Planting Method on
Water Use Efficiency, Irrigation Uniformly and Yield in Green Pepper
(Capsicum annuum L.),"2012)
29
Home Economics
COOKERY
FOREIGN LITERATURE
Over 500 natural ingredients commonly used in food, cosmetics and
drugs, excluding vitamins and antibiotics, are identified by description,
chemical composition, pharmacology, biological activity and uses.
Alphabetical listing is by common name, with cross references to synonyms,
from absinthium and acacia to ylang ylang oil yucca. Natural ingredients are
defined as those not produced by chemical synthesis; they can be either
active (nutrients or Drugs) Or inactive (preservatives or Flavorings). A
30
Home Economics
COOKERY
glossary provides helpful definitions for term such as fatty acids, proteases
and saponians. (Khan & Abourashed, 2010)
Abstract flavor is viewed as a division between physical sense, ie,
appearance, texture, and consistency and chemical sense, ie, taste, smell,
and feeling. Flavors do several things in food system. Foremost among these
function is to render food more acceptable and enjoyable. Flavor, nutritive
value, mouthfeel, and appearance are the four features of food acceptance.
The roles that taste and odor of flavoring are discussed. Flavors are divided
31
Home Economics
COOKERY
into two main categories: natural and artificial. Natural materials include, eg,
essential oils, spices, fruit, fruit juice, animal and vegetable extracts. Artificial
flavors include aliphatic, aromatic, and terpene compounds that are made as
opposed to being isolated from natural resources. These two categories are
detailed as well as compounding and flavor formulations. Storage conditions
could negatively affect flavoring material. Flavor material must be taste-tested
in the food itself. Safety is important in the manufacture of flavor and
regarding flavoring material are discussed the incidence of allergy attributed
to food flavor is low. (Reineccius, 2005)
32
Home Economics
COOKERY
Milk proteins have nutrients, sensory and technological characteristics
that make them idea ingredient for a wide range of food application. The
development of separation techniques and the increased knowledge of the
physicochemical properties of milk protein or their hydrolysates have led to
the introduction of several purification methods based on differential solubility
as a function of pH, ionic strength and/or temperature, size differences,
change or specific affinities. The main stages in obtaining sugar are extraction
and refining. The methods used to purify polysaccharides depends primarily
their solubilizing properties. The lipid fraction is an important part of the diet as
33
Home Economics
COOKERY
it is a major source of energy as well as essential fatty acids and fat-soluble
vitamins (A,D,E, and K). Agricultural raw materials, especially of plant origin,
contain a wide variety of sensory components that are extracted for the
production of natural coloring and flavoring. (Croguennec & Lechevalier,2016)
''Dictionary of Flavors" provides information on flavors, flavor chemistry
and natural products, as well as a perspective on the related field of
regulatory, sensory, chemistry , biology , pharmacology, business,
bacteriology , marketing and psychology. Flavors covered include those used
34
Home Economics
COOKERY
in food and beverages, tobacco flavoring, alcoholic beverages, and pet and
animal foods. Comparative flavor chemistry is used to evaluate and describe
homologous group of similar chemical structures. Author and flavor chemist
De Rovira has collated the G.R.A.S. Ingredients into chemically similar group,
where those structural relationship would dictate flavor attribute similarities,
allowing predictable aroma types that can be more easily recalled and
developed. Coverage in the second is extended to include the many
significant and recent changes in the fields of flavors chemistry, food
35
Home Economics
COOKERY
technology, and regulatory. Definition of items are expanded and inclusion of
new items is extensive. (De Rovira,2017)
36
Home Economics
COOKERY
37
Home Economics
COOKERY
BIBLIOGRAPHY
Azanza, M. P. V., Basman, I. C. V., Magsuci, C. D., & Mauricio, R. A (2004).
Development of quick cooking meat congees using multi-level sensory
evaluation. Food Quality and Preference. https://doi.org/10/1016/S0950-

3293(03)00074-0
Croguennec, T., & Lechevalier, V. (2016). Separation Techniques. In Handbook

of Food and Science Technology 3: Food Biochemistry and Technology.
https://doi.org/10.1002/9781119296225.ch10
De Rovira, D. (2017). Dictionary of flavors. In Dictionary of Flavors.
https://doi.org/10.1002/9781118856420
38
Home Economics
COOKERY
Divina, C. C. (2015). Herbs and spices: plants protecting plants. International

Journal of Agricultural Technology.
Interaction Effects of Drip Irrigation Level and Planting Method on Water Use
Efficiency, Irrigation Uniformity and Yield in Green Pepper (Capsicum
annuum L.). (2012). The Philippine Agricultural Scientist.
Khan, l. a., & Abourashed, E. a (2010). Encyclopedia of common natural

ingredients. In Encyclopedia of Common Natural Ingredients used in
food Drugs and Cosmetics. https://doi.org/10.1006/mchj.1996.1388
Lopez, E, L., & Anit, E. A. (1994). ALLIUM PRODUCTION IN THE PHILIPPINES.

Acta Horticurturae. https://doi.org/10.17660/actahortic.1994.358.8
39
Home Economics
COOKERY
Pornsuriya, C., & Sunpapao, A. (2014). Formulations of Streptomyces philanthi RL-1-

178 biocontrol agent against sclerotium root and stem rot of chili pepper
(Capsicum annuum L.). Philippine Agricultural Scientist.
Reineccius, G. (2005). Flavoring Materials. In Flavor Chemistry and Technology,

Second Edition. https;//doi.org/10.1201/9780203485347.pt2
Schwab, W., Lange, B. M., & Wust, M. (2017). Biotechnology of natural products. In
Biotechnology of Natural Products. https://doi.org/10.1007/978-3-319-67903-7
CHAPTER III
Research Design
40
Home Economics
COOKERY
The research design of this study is explanaratory which is under case
study. The focus respondents of case study are organization, entity, individual
or event. It’s sample size are unlimited and it’s Interviews, documents, reports
and observation, preferences about artificial and natural flavorings and spices.
They will be chosen through a Cluster Sampling method. The researchers will
only choose Grade 11 – HE COOKERY students of Binan City senior High
School – San Antonio Campus. The data will be collected through interview
where their experiences will be written.
41
Home Economics
COOKERY
Respondents of the Study
The respondent of this study are selected from Grade 11-HE
COOKERY students of BCSHS-SAC. They belong to the age group of 15-18
years old. They are selected because they are all have an experiences in
cooking. A total of 30 respondents will be interviewed to find out their types of
cooking as a cookery students. They will be chosen through Cluster Sampling
42
Home Economics
COOKERY
Method. The researchers will interview all the G-11 HE Cookery students who
have their own experiences in cooking.
Research Instruments
The research instrument of this study is exploratory which is
explanatory which is under case study where in this research instruments

43
Home Economics
COOKERY
focus respondents are organization, entity, individual or event. It’s sample size
are limited and it’s corresponds to the strand where they are in which is
cookery the researchers collected the data by means of survey
,questionnaires to determined their experiences ,activities, possible job,
benefits of being a cookery student. The problems encountered by the
respondents will be identified by their answers. After, the respondents answer
our survey we will going to code it and analyzed.
44
Home Economics
COOKERY
Data Analysis Procedure
The research will be using the coding method. Coding is a way of
indexing or categorizing the text in order to establish a framework a thematic
ideas about it / Gibbs(2007). Coding is a process of identifying a passage in
the text or the data items (photograph, image) searching and identifying
concepts and finding relations between them.
45
Home Economics
COOKERY
CHAPTER IV
46
Home Economics
COOKERY
Figure1. Results of the Interview
47
Home Economics
COOKERY
Figure 1 presents the data collected through interview. The
researchers coded the information and arranged through a web map above
the results say that in terms of benefits they said enhance the taste of the
food. In terms of effects they answered artificial flavorings had a chemical
ingredients, if they use natural flavorings their body would be healthier,
artificial flavorings can caused bad health, natural flavorings is harmless. In
terms of ideas using flavorings in food they answered they know that too
much flavorings is bad, they are already know the information by studying,
and they think that if the ingredients used to make preservatives are not fresh
48
Home Economics
COOKERY
it can cause illness. In terms of experience in eating foods without flavorings
they answered it taste nothing or tasteless, others says that food without
flavorings without flavorings tastes paper, natural taste and unique.
Category of the Theme Meaning Evidence from the Data

Their
ideas or
experienc
Theme 1 e while
using
-The Benefits of using flavorings
Flavorings in food . -Enhances the taste
49
Home Economics
COOKERY
Theme 2
Their
ideas
when -had a chemical ingredients.
using -healthier
-The Effects of Flavorings in flavorings -caused bad health
Food . -harmless
Theme 3 Their
knowledg
e to -too much is bad.
-Their ideas using flavoring In flavorings -studying.
foods . -not fresh ingredients
Theme 4 Their -taste nothing
opinion -tastes paper
taste to -natural taste
-Their experience eating without foods -unique
flavorings without
50
Home Economics
COOKERY
flavorings
Table 1. Presents the summary of the interview results. Under the
category of benefits they encounter. Here is the question, What do you think
is the reason, why we use flavorings? They answered and say that to
enhance the taste of the food. Under the category of effects they answered
had a chemical ingredients, healthier body, caused bad health,and harmless.
Under the category of ideas using flavorings in food they answered too much
is bad, studying, and not fresh ingredients. Under the category experience in
51
Home Economics
COOKERY
eating foods without flavorings they answered taste nothing, tastes paper,
natural taste and unique.
CHAPTER V
The following is the summary of the study:
This study is entitled “ Artificial vs. Organic Flavoring As Perceived by G11-
COOKERY Students of Binan City Senior High School - San Antonio Campus SY
2019-2020” the research design of this study is explanatory which is under the
52
Home Economics
COOKERY
case study. The respondents of the study are Grade 11 HE Cookery students
from Binan City Senior High School-San Antonio campus, the number of
qualified students is 30. They are chosen through a probability cluster
sampling method. Data are collected through are interview and reports which
focused on organization, individual and also event. The researchers secured
there written permit to get the data needed to the students who are Grade 11
HE Cookery students. The researchers collected the data by means of survey
questionnaire. After that we will encode the answered of the students and
then we will analyze through our mind and heart.
53
Home Economics
COOKERY
Presents the summary of the interview results. Under the category of
benefits they encounter. Here is the question, what do you think is the reason,
why we use flavorings? They answered and say that to enhance the taste of
the food. Under the category of effects they think artificial flavorings had a
chemical ingredients, if they use natural flavorings their body would be
healthier, artificial flavorings can caused bad health, natural flavorings is
harmless. Under the category of ideas using flavorings in food they answered
they know that too much flavorings is bad, they are already know the
information by studying, and they think that if the ingredients used to make
54
Home Economics
COOKERY
preservatives are not fresh it can cause illness. Under the category
experience in eating foods without flavorings they answered it taste nothing or
tasteless, others says that food without flavorings without flavorings tastes
paper, natural taste and unique.
CONCLUSIONS
Based on the data gathered, the following are concluded:
1. That artificial flavorings can cause illness;
55
Home Economics
COOKERY
2. That natural flavorings is safer than artificial flavorings.
3.
RECOMMENDATION
Based on the conclusion gathered, the following are conclude:
1. Artificial flavorings can cause illness, so we should avoid using
artificial flavoring.
2. Must use natural flavorings than artificial flavorings.
56
Home Economics
COOKERY
INTERVIEW QUESTIONS
Dear Respondents,
57
Home Economics
COOKERY
We are the researchers from G11 HE-1 COOKERY and we are
conducting a qualitative study entitled, “Artificial vs. Natural flavorings as
Perceived by. G-11 HE Cookery Students in BCSHS-SAC S.Y. 2019-2020”
Please respond appropriately with the questions we will ask you, Thank you.
The Researchers
Name:Nikka Marfil Gr. &Sec. 11 HE COOKERY
1. Have you ever tried eat food without any Flavoring? What does it taste
like?
- Yes, Tasteless
2. What do you think is the reason why we use flavoring? 58

- to add flavor
Home Economics
COOKERY
3. Do you think natural flavoring can also cause a bad health? Why?
- No because it’s a natural flavoring
4. What do you prefer, Artificial or Natural Flavoring? Why?

- Natural Flavoring
5. Are you informed that artificial flavoring can cause bad health to the
body? How?
- Yes, because of its Chemical component
Legends:
Benefits Experience
59
Home Economics
COOKERY
Ideas Effects ____________________

Signature
Name: Jay jay Targa Gr. & Sec: 11 HE COOKERY

1. Have you ever tried eat food without any Flavoring? What does it taste like?
-it taste like none.
2. What do you think is the reason why we use flavoring?

-to make a good taste in food
-no

-Natural Flavoring, because if you use the natural flavoring the result of taste of 60
your food is good and is not to health
Home Economics
COOKERY
5. Are you informed that artificial flavoring can cause bad health to the body?
How?
-yes, because same of the artificial flavoring have a chemical to cause a lost
health.
____________________
Signature
Name: Arlene Chavez Gr. & Sec: 11 HECOOKERY

- yes, it’s taste like its not that yummy or delicious.
61
Home Economics
COOKERY

- to have delicious and good flavor of a food.
-yes, it you put a many or to much flavoring in food.

-Natural Flavoring, because, i think it’s better than artificial.
How?
-yes, i know about it, because when you put to much flavoring in food, that’s why
it’s bad to our health
_____________________
Signature
62
Home Economics
COOKERY
Name: Marry Joy Mercado Gr. & Sec: 11 HE COOKERY

-*yes, it is tasteless

-to enhance natural taste
-yes, Because of Preservative and addictive

-Natural Flavoring, because, i think it’s better than artificial
How?
-yes, since I was young. Adults already telling me that.
63
Home Economics
COOKERY
_____________________
Signature
Name: Eric De Matta Gr. & Sec: 11 HE COOKERY

- yes

-to get new taste
-no

- Natural, because it can get nutrients
64
Home Economics
COOKERY
How?
-maybe
_____________________
Signature
Name: Angelica Olpindo Gr. & Sec: 11 HE COOKERY
65
- No I don't know what it taste
Home Economics
COOKERY

-To add taste and flavor in foods.
-No. Because it can be a natural

- Natural flavorings, it would be more health
How?
- Yes because, there’s a lot of bad effect to your body.
66
Home Economics
COOKERY
_____________________
Signature
Name: Kaye Kaabay Gr. & Sec: 11 HE COOKERY

- Yes, natural taste

-to enhance the flavor of the food and to give additional taste
-yes, if it’s too much

-natural flavoring
How? 67
- Yes, because artificial flavorings have on it and if its used too much it is bad for
the health
Home Economics
COOKERY
_____________________
Signature
Name: Jericho Rubilles Gr. & Sec: 11 HE COOKERY

- Yes, it taste so bad

- I think to become taste delicious
68
Home Economics
COOKERY
-yes, its either the ingredient is not fresh

-Natural flavoring because it is made by human
How?
- Yes because of the chemical ingredients that used
_____________________
Signature
69
Home Economics
COOKERY
Name: Charles R. Tagarro Gr. & Sec: 11 HE COOKERY

- Yes, it taste like paper

-To make the food delicious
-No because based on my research people already been used by natural spices

-I prefer natural because the bad effect is less
How?
- Yes because of the genetics injected in artificial flavorings
70
Home Economics
COOKERY
_____________________
Signature
Name: Sherilyn Erasga Gr. & Sec:11 HE COOKERY
- Yes, it’s not that tasty

-to enhance the taste
71
Home Economics
COOKERY
-no, because it’s natural

-Natural flavoring because they don’t have msg.
How?
- Yes, we study it in Earth & life science
_____________________
Signature
72
Home Economics
COOKERY
Name: Kim Christian D. Arganosa Gr. & Sec: 11 HE COOKERY
- no, I think it has no taste but it can be healthy
2. What do you think is the why we use flavoring?

- to add taste to my food and to make the food fantastic and irresistible
- no, because if it was made in natural process there’s no bad effect

-natural flavoring because there’s so many benefits that we can get to this by
consuming a food that has natural flavoring on it
How?
*yes, by reading some books and article.
73
Home Economics
COOKERY
_____________________
Signature
Name:Loraine D. Losigro Gr. & Sec:11HE COOKERY
- No, because its tasteless no one tried to taste the food that no flavorings

-to make the food delicious
-yes, because of the stirred chemical that they put in the flavoring
74
Home Economics
COOKERY

-Natural flavoring because it is more healthy than artificial flavoring
How?
- Yes
_____________________
Signature
Name: Jenalene Benico Gr. & Sec:11 HE COOKERY
- no
75
Home Economics
COOKERY

-The reason is to get a food taste and attracting to the customer
-No because natural came from a natural and not get a chemical flavoring

-Natural flavoring because it is healthy in our body
How?
- Yes because they have a chemical ingredients.
_____________________
Signature
76
Home Economics
COOKERY
Name: Jezell Anne Deliman Gr. & Sec:11 HE COOKERY
- no

- I think the main reason is to add source taste on the food
-No because it is natural
How?
77
Home Economics
COOKERY
_____________________
Signature
Name: Krismae Pakinggan Gr. & Sec:11 HE COOKERY
- yes, any taste

-yes, because delicious
-no, because natural is not chemical
78
Home Economics
COOKERY

-natural, because it is healthy
How?
-yes, because sometimes artificial is have a chemical
_____________________
Signature
Name: Wilkin Aguilar Gr. & Sec:11 HE COOKERY
79
Home Economics
COOKERY
- yes, its unique taste

-will be the taste better
-no, because natural flavoring is the best flavoring

-natural flavoring because is the best flavor
How?
-yes, because some artificial flavoring is more on chemical used.
80
Home Economics
COOKERY
_____________________
Signature
Name: Edgardo De Asis Gr. & Sec:11 HE COOKERY
- yes, it is tasteless

- to give another taste to the food
-No
-Natural flavoring because the taste is better than artificial also it is more healthy
81
Home Economics
COOKERY
How?
- Yes, because ingredients had chemicals
_____________________
Signature
Name: Rhealyn Sawal Gr. & Sec:11 HE COOKERY
-YES THE TASTE IS NOT BAD
82
Home Economics
COOKERY

- TO MAKE THE FOOD MORE DELICOUS OR TASTY
-YES

-NATURAL FLAVORING BECOUSE IT IS LESS HAZARD TO USE
5. Are you informed that artificial flavoring can cause bad health to the
body? How?
-YES
_____________________
Signature
83
Home Economics
COOKERY
Name: Jasmin Lontano Gr. & Sec:11 HE COOKERY
- no

- to make delicious food
-yes, UTI BECAUSE IT A BIT SALTY

-
How?
- 84
Home Economics
COOKERY
_____________________
Signature
Name: Kyleram Ramos Gr. & Sec:11 HE COOKERY
- yes

-because of the unique taste
-No because natural flavoring is the best flavoring
85
Home Economics
COOKERY

-natural flavoring because of natural taste
How?
-YES! BECOUSE SOME ARTIFICIAL FLAVORING IS MORE ON CHEMICAL
USED
_____________________
Signature
Name: Jhan Romulo Gr. & Sec:11 HE COOKERY
86
Home Economics
COOKERY
- yes

- so the food can taste better
-no, because it is normal and it has no chemical or preservative ingredient

-natural flavoring because it is good for the health
How?
-
87
Home Economics
COOKERY
_____________________
Signature
88

Official PR1111111

Uploaded by

Copyright:

Available Formats

Official PR1111111

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Official PR1111111

Uploaded by

Copyright:

Available Formats

BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS

TECHNICAL VOCATIONAL AND LIVELIHOOD

BACKGROUND OF THE STUDY

This study entitled “Artificial Vs. Organic Flavouring as Perceived by

G11-Cookery Student S.Y. 2019-2020 “ The researcher chose this topic to

PURPOSE OF THE STUDY

The general objective of the study is to know if the G11 HE-COOKERY

Specifically this study aims to:

 Identify the commonly used flavourings during preparing/cooking

 Help students to be more careful in choosing ingredients/flavourings to

1.What is the profile of the G12 HE-Cookery students in terms of:

a.) Age b.) Gender

2.What do you think will be the benefits of using organic flavouring?

3.What will be the effect of artificial flavouring when overloaded? Which do

you prefer artificial or organic flavour? Why?

4.Why other mom loves to use artificial than organic flavouring?

ASSUMPTIONS OF THE STUDY

The researchers assume that G11 HE-Cookery Students will choose

people who are health conscious.

SIGNIFICANCE OF THE STUDY

The result of the study will be a great benefit to the following:

the end student will now understand the taste of foods.

• Teachers: Enable them to provide their families to have also a healthy

and safer foods specially to kids. Also to Cookery Teachers enable

teachers since it is healthy and they can promote or share it to other

teachers and school officials to raise a healthy lifestyle.

students, teachers, school admins, staffs, and school officials to have a

out there to promote and raise a healthier lifestyle to them.

SCOPE AND DELIMITATION

This study is all about differentiates natural and artificial flavouring to

cooking activities to perform as part of their curriculum. There will be 20-30

have a cooking experience.

 Flavouring-The combination of the taste, aroma, and feel of food.

 Artificial Flavouring- Are additives designed to mimic the taste of

natural ingredients, a proprietary chemical formulas owned by the

flavour companies that create them.

 Natural Flavouring- It is difficult to imagine eating a diet made up of

bland flavourless foods. Every recipe includes some sort of extra

flavour-enhancing ingredients, such as salt, pepper, herbs, and spices.

REVIEW OF RELATED LITERATURE

This study is about Artificial vs. Organic Flavoring as perceived by

Grade 11 Cookery Student. The following are the related literature.

Sustainable agriculture ushers the utilization of herbs and spices for

and spices as green biopesticides, their phytochemical profile and modes of

the actions as well as their formulations as biocontrol in the Philippines. Meta-

glycosides, saponins, tannins, and terpenoids. Results of studies accounted

of these spices are loss of cytoplasmic components due to leakage

limited investigation on influence of herbs on their effects on plant pathogens

effective biopesticides. (Divina, 2015)

Alliums are important vegetables crops in the Philippines. The most

A. sativum L. (garlic), and A. ascalonicum L. (shallot). These species are

significant quantities by industries engaged in the manufacture of instant food,

soy sauce, pickled vegetables, catsup, and canned food products. In

additions, their medicinal value is now well recognized hence, some

proportion of the produce goes to the pharmaceutical industry. Alliums

previous cropping as mulching materials in alliums production. They consider

The study developed quick-cooking meat congees (QCMCs) arroz

Malagkit Sungsong, dehydrated spring onions, textured vegetable protein

comparable with their conventionally prepared counterparts in terms of