GASTRONOMICAL ANALISIS FORPANDESAL

AS FOREIGN DISH AMONG SELECTED

FATHERS OF LIWAYWAY
MAUBAN QUEZON

ALJAMES C. QUARTEROZ

LIWAYWAY NATIONAL HIGH SCHOOL SENIOR HIGT SCHOOL-

technical, vocational and livelihood track home economics
 chapter 1
INTRODUCTION
Food is a day-to-day activity that involves every human being.
Daily nutrition intake is essential to keep the vital body function
intact and is therefore a biological necessity. But food is more
than that. unlike animals, human beings transcended the stage in
which instincts of survival determine the action of satisfying
hunger. food is bought, prepared, and consumed in every society
around the globe. Food is not only basic principle of every
economy, the activities around food have created a tremendous
spectrum of different ways and meanings amongst all the people
of the world.
According to Gabriel and Mollenheaver (2016) pan de sal is
the most popular local bread in the Philippines. It is the Spanish
colonial era. Most bakeries all over the world from small back
yard establishment to industrial bakeries produce and sell bread.
And Shah (2016) while the Philippines doesn't officially have a
national bread. If did it would be pandesal. A soft and airy flour
roll, pandesal which if sometimes spelled out as "pan de sal" is
Spanish for salt bread and Bernal (2018) the purpose of this
research is to know about the one of the most popular pastry in
the Philippines, The malunggay pandesal. This study aims to
know if this product can become Popular to other countries and
to make sure that the product is lot of benefits for the producers,
consumer and the country will have a is not only famous for its
taste but also for it health flavor that includes morning leaves of
what we call "malunggay" which is known for having a lots of
benefits.
As a researcher this study will help students to be familiar
with pandesal as on international dish in order to know origin
taste and valability as well as palatability on appearance health
benefits and cultural impacts
Background of the study

Pandesal is a popular breakfast for Filipinos. And it is best

paired with a cup of coffee or milk. “Pan de sal” refers to
bread of salt. Its ingredients include flour, yeast, sugar
and salt. The typical characteristic includes soft, airy,
chewy and on interior with a faint crust. It is often called
as “poor mans” bread because it is cheaper than rice, and
is a bread that can be eaten at any time of the day. “Pan
de sal” can be prepared in variety of ways. Some likes
margarine on top of it while other enjoys it with spreads
such as butter, sugar, and jam. And to satisfy the craving
for crunchiness, some people would occasionally bake it
to make more browned and crisped.

To know more and be familiarized on how “Pan de sal”

is made, the researcher will conduct a study to understand
the product’s taste and texture, including the procedures
done and ingredients used.

in conclusion, the researcher hunts to give a

familiarization about pandesal. Pandesal is one the most
common food in Spanish therefore many countries having
a different kind of pandesal benefits.

Research paradigm

INPUT
 Visiting research site
 Surfing internet
 Interview PROCESS
 Designing questionnaire
 Validation of
questionnaire
 Preparation and
Output research about the
 Pandesal d t

Based on review of related literature and studies, the

IPO Model will be conceptualized. For the input, visiting
research site’s, surfing internet, interview, reading books.
In the process, the following steps will be taken by the
researchers namely:
figure 1: A modified input-process-output
Mode; for new normal class
Statement of the study

This research study entitled Gastronomical analysis for

pandesal as foreign dish among selected fathers of
Liwayway Mauban Quezon” aims to determine its
palatability among respondents in Mauban, Quezon in
January, 2023
This study will seek answers to the following queris
: 1: what is the level of familiarization of pandesal as an
international dish of the respondents in terms of?
1.1 origin:
1.2 taste and availability?
2: how palatable is the product pandesal as regards to
2.1 appearance
2.2 and taste?
3: what is the perception of the respondents toward
international cuisine in terms of:
3.1 health benefits
3.2 cultural impact
Significance of the study
the gastronomical analysis for pandesal as foreign dish
among selected fathers of liwayway mauban Quezon is
one way to strengthen the research skill of TVL senior high
school students of the origin, invasion and preparation of
an international dish. This study will have great impact to:

Student
will have idea about the familiarization of one of
international dish. about the origin and cultural food which
is pandesal and how prepare of cook of a pandesal will be
discussed. The invasion of preparation procedure of bread.
Community
will be informed about one of international dish.
Pandesal which contains indentation to be familiarize. A
bread in this research will help the community to
familiarize in this food. It is a healthy food that contains
high protein pandesal was typically made of salt, flour,
sugar, yeast, margarine, lard,

Future researcher
Will help the next researcher for ideas and familiarity
about pandesal serves as one of international dish also it
will help the next researcher as guide as well a reference.
Future understanding with this content.
Scope and Limitation of the study
The researcher will focus on gastronomical analysis. for pandesal
as foreign dish among selected Fathers of Liwayway mauban,
Quezon. This research study will be conducted in Liwayway
mauban, Quezon, on January, 2023. The respondents of this thirty
selected Fathers
this study will utilize purposive sampling techique and Self-made
questionnaire using 4-point Likert scale will. be used to determine
the gastronomical analysis for pandesal as foreign dish among
selected Fathers of Liwayway marban Quezon
The data will be collected, analyzed-tabulated and interpreted.
Definition of Terms
For better understanding clarity of the study, significant term
used in the study will be defined Conceptually and operationally
refers to the physical out look of penderal as perceived by the
respondents.
Availability refers to the quality of being able to used perceived
by the respondents
cultural impact food is often a means of retuning thein
cultural identify Health benefits refers to a progress of Pandesal
in terms of health benefits to an individual International dish
refers to a place where a certain bread derived from taste the
perspective outcome of panderal as perceive by the respondents.
 Pandesal it is the main output in this study taste refers the sence
of taste of pandesal refers to the group which with Serve as
respondents of the study.
CHAPTER 2
REVIEW OF RELATED LITERATURE
This chapters presents the concepts and findings of Previous
studies that provide research frameworks to this study Various
related literature and studies have been considered to support the
entire research study.
Food is a day-to-day activity that involves every human being.
daily nutrition in take is essential to keep the vital body function
intact and is therefore a biological necessity But food is more
than that Unlike animals, human beings transcended the stage in
which instincts of survival determine the action of Satisfying
hunger food is bought, replaced, and consumed in every Society
around the globe obj | The purpose of this study is to describe the
familiarization of pandesal as an international dish according to
staff (2022) Pandesal is the almost quadricentennial Spanish
influence on our country and people has created an impact on us
and our culture Not to mention the famous Filipino Culinary
delights being Showcased across the country. The strong Spanish
culture and influence in our food are very palatable in the
philippines. that is the reason we have caldereta afritada, callos,
menudo to name a few which you often see being served in many
Filipina homes even during ordinary days. Needless to say in the
absence of rice, we grab a few pieces of bread which we call youn
and dip in the souce of ourtime favorite pinoy, food with a touch
of Spanish spice. And sagal(2022) Coco pandesal is being
marketed as an alternative to the typical pandesal. The new
pandesal was launched June 29, 2022, and a time when Filipino
bakers are struggling with the increasing cast of flour. Illo
pandesal, therefore, provides a way for bakes to use less of the
typical flours as this pandesal is made with 10% coconut flours
and You sent Canet(2021)Nypa fruticuns recogized as resource in
the coastal areas of the Philippine, but still, it is considered as
underutilized fruit. As the consequence of a deficiency in
knowledge regarding this fruit, the know products resulted in a
low number. That is why the researchers tend to prove that it is
feasible to create a unique filling for pastries and another
possible usage. The study aims to produce new fillings for
pandesal using Nypa fruticans (Nipa Fruit), and Samac (2021) The
traditional and real Filipino food came from the adaptation of
Chinese food and introduction of Spanish/Mexican. Spanish
cooking is the main influence in Philippine dishes. The Spanish
made a lasting impact on the way of life in the Philippines. They
introduced many of their food and special festive dishes so that
now the cuisine of the Philippines is as muth Influenced by
Spanish tastes u it try the Malay and Chinese way of cooking said
by (Fernando) an established Filipino cuisine, the Philippines is
still known for specific delicacies such as for sisig, ensalada,
atchara, Kilawin, for math dish sinigang, kare-kore, adobo, lechon,
and Pinakbet and for dessert suman, Kutsinta, bibingka, puto and
Abitbol(2014) pan de sal or pandesal is the famous traditional
bread from the philippines. There aren't a lot of shop that are able
to attract pass ere-by as much at bakeries, Strictly based on the
wonderfull smell emarating from them. An inrosis tebles almoust
magical perfume that ewes this irresisteble attration to science
The purpose of this study is to describe how palatable is panderal
as an international dish. according to Flores (2020) Filipino love to
eat and discover new kinds. of food, Filipinos believe that eating
is the best way to release their stress and other problems. Among
the most famous food for Filipinos are street foods. Therefore,
the researchers came up with the idea of establishing a burin that
is high in demand and can be easily accepted in the market.
Carrot panderal is a business that produces quality food that is
healthy and affordable and Grand (2020) time was when a perfect
morning simply Consisted of warm, freshly bakes panderal
bought from neighborhood panaderia Slightly crunchy on the
outside, we'd either dunk it in Soft and airy and cheway on the
inside. Bread not sweet, our coffee, dip it in Champorado of
consume it with our choice of palaman-cheddar Cheese (Kesong
puti, if we got lucky to find one in the pala Ke Coconut jam or
peanut butter and Bernal (2018) The purpose of this research is to
know about the one of the most. Popular pastry in the philippines,
malunggay pandera) this study aims to know if this product can
became popular brill have popular to other countries and to make
sure that the a benifits for the producers, consumer and the
countries. This pandesal is not only famous moringa leaves for
its taste but also for it's healthy flavor that includes we call
malunggay" which is Know for having a lots of bene kits. and
Ocampo (2017) Food is not just for eating it is a language that
expr-23185 the history and identity of a people. Maybe the Filipino
Search for that elusive thing we call national identify can be found
not just in history books but also in the adobo and sihigang on our
plates. The problem is that we have 7,000 islands and over 28000
variations of abodo where to start is part of the fun. and Smith
(2015) palatability is an essential aspect in considering Cooking
heritage and other people who force fusion upon everything and
demand that food is in an exceedingly Constant state of evolution.
observing ancient, foods and ingredients is essential, for a spread
of reasons which are often graciously integrated with accountable,
interesting) delicious fusion culinary art.
the purpose of this study is to describe Pandesal health benefits
and its cultural impact. according to staff (2022) Amit it or not,
the almost quadricentennial Spanish influence on our country and
people has created an impact on us and our cultural. Not to
mention the famous Filipino culinary de light being showcased
across the country. The strong Spanish culture and reason we
have caldereta afritada callos, menudo to name a few which you
often see being serve in many Filipino homes even during ordinary
days. Needless in the absence of rice, we grab a few pice of bread
which we call pandesal, And dip in the souce of our alltime
favorite pinoy food with a touch of Spanish souce. And Sagal
(2022) coco pandesal is being marketed as an alternative to the
typical pandesal. the Launched June 29, 2022, amid a time when
Filipino new pandesal was bakers are struggling with the
increasing cast of flour Coco pandesal, therefore, provides to use
loss of the typical flour as this pandesal is made with 10%
coconut flovt Flores (2020) Filipino love to end and discover new
kinds of food. Filipino believe that eating is the best way to
helease their stress and others problems Among the most
famous food for Filipino are street foods. therefore, the
researchers came up with the idea of establishing a business that
is high in demand and can be easily accepted in the market Carrot
pandesal is a Pandesal is a business that produces quality food
that is Healthy and affordable and BEBS (2019) Pandesal is
probably the most popular bread in the Philippines. It is a favorite
breakfast that can be eaten on it's or with fillings like coconut jam,
peanut butter owned dunked in Cheese, cheese bread, corned
beef, egg, hot dog, or particularly anything you can think of or
whatever left over you have. laying in your frige and hah (2016)
while that Philippine doesn't officially have national bread. If it did
it would be pandesal. A soft and airy flour roll, panderal which is
something Spelled out of "parn de sal in Spanish for "Salt bread’
Summary
on the whale, literature has revealed that Pandesal is available in
the local market, there were existing pandesal products were
people or respondents familiarized its origin and taste. It is the
ligth that the present research is conducted to develop panderal
and allowing respondents to determine its appearance and taste
through the use of this study readers will also be enlighted about
its cultural impact and health benefits this, literature and studies
supported this research make it more reliable and substantial

CHAPTER 3
RESEARCH METHODOLOGY
This chapter presented the method and procedures that will be
used by the researcher in conducting the study to enable the
readers clearly understand on how this study made and how
conclusions will be drawn. It included the research design, luckle
of the study, population and sampling, research instrumentet data
gathering procedures, and statistical treatment.
Research Design
 This research will focus on gastronomical analysis for foreign
dish among selected Forthers of liwayway mauban, Quezon Using
quantitative in approach wity descriptive - evalvative method of
research. Creswell (2015) discussed that quantitative research
was also particularly useful for researcher in studying the level of
familiarization about international cuisine. The researcher will use
questionnaire in a form of checklist to identify how palatable the
dish is. It will serve as basis in determining the perceived sensory
evaluation of the respondents an. To focal group discution will
additions also be used qualitative approach using determine the
identified health benefit and cultural impact of the chosen dis.
Gay Mills and Airasian (2013) pointed out reliability of the
qualitative method of research in giving concrete and authentic
responses. The data will be collect analyzed, tabulated and
interpreted.

Locate of this study

This research study will be conducted in Liwayway Mavban,
Quezon on Desember, 2022. It is placed where the researcher
lived and respondents have convenience to be part of the study.
Respondents and Sampling technique
the respondents of this research study will be thirty (30)
Fathers from Brgy. Liwayway Mauban, Quezon- the research will
employ purposive sampling technique.
Research Instrumentation
The study will utilize different materiale in order to answen all
the research problems. Self-mode questionnaire will be
constructed to identify the level of familiarization of the
responder It abe includes checklist using 4-point Likert scale for
strongly acceptable, acceptable, not acceptable, and strongly not
acceptable to determine the perceived sensory characteristics of
the product Interview questionnein will be prepared as well for the
foors. group discussion to determine the identified health
benefits and cultural impact of the chosen dish. It will be
subjected to Content validation by research experts. Revisions will
be done to make it more concise and comprehensive.

Data Gathering Procedures

Indorsement letter from the research adviser to the
principal of Liwayway National High School and chairman of the
barangay will be prepared by the researcher and approved by
research teacher. After securing the permit to conduct the study,
letter of communication will also be prepared for the respondents
as sign of approval of participation. The familiarization level will
be determine and preparation of the international dish will be
done. It will be given to thirty (30) target respondents and sample
questionnaire will be given to determine the percieved sensary
characteristics as to taste and appearance. For the focus group
disscusion three informants will be chosen to determine the
identified health benefits and cultural impact of the international
dish.

The data collected will be analyzed and interpreted accordingly.

Ethical Considerations the Researcher will employ several
considerations to ensure the rights of participant of the study.
The first one is anonymity which means throughout the study the
participants remain any mine even to the researcher themselves.
No identifying information about the participants will be revealed
in any forms of Communications and written output of this paper.
The next consideration is confidentiality. In this Participants will
be assured that identifying information is not made available to
anyone who is not directly involved in the study. In addition to
there, informed consent will be also considered.
Statistical Treatment
The researcher will determine the gastronomical analysis for
pandesal foreign dish among selected Fathers of Liwayway
Marban, Quezon by calculating frequency count and weighted
mean to determine the demographic profile and palatability of the
dish as to taste and appearance. Coding and the mess will be wed
to determine the identified health benefits and cultural impact of
the chosen
FORMULA:
WM= 4f + 3F+ 2f+3f
2
Where:
WM-weighted mean
N=Total number of respondents
F: frequency
The researcher used four (4) point scale to determine the
gastronomical analysis for pandesal as foreign dish among
selected Fathers of Liwayway Mauban, Quezon
Point scale Range interval Descipted cade
rating
4 3.26-4.00 Strongly SA
acceptable
3 2.51-3.25 acceptable A
2 1.76-2.50 Not NA
acceptable
1 1.00-1.75 Strongly not SNA
acceptable

Chapter IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presented all the gathered data made by the
researcher. The presentation, analysis, and interpretation
regarding the anxiety level of senior high students during
pandemic which served as basis on new normal class set-up was
on the succeeding pages.

The study about gastronomical analysis for pandesal as foreign

dish among selected father's of liwayway mauban Quezon entails
the of familiarization of respondents on its origin, taste and
availability. The discussion and analysis were shown in the table
below.
Table 1. Weighted Mean Distribution on gastrointestinal
analysis for pandesal as foreign dish among selected father's of
liwayway mauban Quezon in Terms of Origin
Liwayway National High School
Mauban quezon

SHERWIN P. VARGAS
PRINCIPAL 1
Sir:
I am Grade 12 TVL student, who is presently working on my
research proposal, entitled “gastronomical analysis for pandesal
as foreign dish among selected fathers of liwayway Mauban
Quezon.
In connection to this, I have the honor to ask the permission for
the validation of research questionnaires by two (2) teachers
My sincere thanks and gratitude for great favor you extend for the
success of my study.
Sincerely yours.
Aljames C. Quarteroz
Researcher
Noted by
CHRISTOPHER A. CABUYAO
Adviser
Approved by
SHERWIN P. VARGAS
PRINCIPAL 1