Academic literature on the topic 'Cookery, Philippine'

The purpose of this study was to determine the level of cookery competency among 4’Ps mothers in Magtuod, Davao City. Descriptive correlational design was utilized in this study. The data were obtained from the 4’Ps mothers in Magtuod, Davao City, Philippines. The questionnaire used in this study is from the books of hygiene and sanitation and Cookery or Culinary Arts and Science. Mean was used to determine the level of cookery competency of 4’Ps Mothers of Magtuod, Maa, Davao City. Mann-Whitney U Test and The Welch's ANOVA was used to determine the significant difference on the level of cookery competency of 4’Ps Mothers of Magtuod, Maa, Davao City. The Findings of the study revealed that the level of cookery competency of 4’Ps Mothers of Magtuod, Maa, Davao City in terms of food safety, menu composition and food preparation is moderate This means that the respondent moderately agrees with the embodied statement in each variable. Furthermore, there is no significant difference between food safety, menu composition, and food preparation when analyzed according to the age, number of children in the family and educational attainment of the respondents. This implies that food safety, menu composition, and food preparation are very important factors that needs to consider in preparing and cooking food for the family, thus the respondents of the study moderately understand its importance the result of this study is useful in developing a training program that may enhance and develop the knowledge and skills of the 4’Ps beneficiaries. Moreover, the result of the study shows that food safety, menu composition, and food preparation does not differ from the age, number of children in the family and educational attainment this indicates that knowledge and skills in basic food cooking can be learned and understand by different age generation even how many members in the family and educational attainment of the person.

The paper aimed to correlate the teachers’ performance and learning outcomes on grade 10 students’ first periodic test and the teachers' Performance as assessed by headteachers and students in relationships with the knowledge of the subject matter and pedagogical approaches such as constructivism, collaborative, integrative, inquiry-based and reflective approaches. The respondents were the schools offering the same strands on Information and Communications Technology, Cookery and Wellness Massage located in North Cluster, Division of Cavite Province in the Philippines. As to the knowledge of the subject matter and pedagogical approaches, the teachers' Performance was outstanding as assessed by headteachers. Amongst the pedagogical approaches, the integrative approach obtained the highest meanwhile. The reflective approach got the lowest mean. The data were analyzed with the descriptive method and documentary analysis on teachers’ performance and learning outcomes on students’ first periodic tests. These were also the means of obtaining the data requirements of this research. The findings revealed that the teachers' Performance was highly satisfactory as assessed by students. Amongst the pedagogical approaches, constructivism approach acquired the highest mean while reflective approach got the lowest mean. Moreover, there is a significant difference on teachers' Performance as assessed by headteachers and by students, and there are a significant relationship and weak positive correlation on teachers' Performance on learning outcomes of students' first periodic test and on the assessments of students as to knowledge of the subject matter and pedagogical approaches except for reflective approach which has a very weak positive correlation.

Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C, and 45 °C) on the aroma of three differently processed (i.e., fermented, centrifuged, and expeller-pressed) VCO. Stored samples were evaluated by eight (8) trained panelists at various sampling days, based on a Q10 of 2 for hydrolytic rancidity. Freshly prepared fermented and centrifuged VCO samples had predominantly acid and nutty aromas, respectively. Expeller-pressed VCO was perceived to have latik (aroma associated with cooked sweet, coagulated coconut milk) notes. Changes in the distinguishing aroma characteristic of each VCO sample exhibited polynomial behavior during storage in all elevated temperatures. The results imply that, during the initial stages of storage, aroma perception increased, followed by a decline, which may be due to the volatilization of the aroma compounds. Further, the rancid aroma intensity of samples surprisingly decreased, except for expeller-pressed VCO stored at 35 °C. This observation may also be attributed to the volatilization of the free fatty acids generated during storage. This should be investigated further, as this has an implication on the storage requirements of VCO.

Chronic kidney disease (CKD) is a very common disease in the Philippines. Some of its main causes are hypertension and diabetes. This study is aimed to develop an optimal food dietary model from ninety (90) combinations of linear programming models for adult Filipino patients with Stage 1 or Stage 2 Chronic Kidney Disease. This process will search for the lowest possible cost of their daily food plan while satisfying their daily nutritional requirements. The diet contains six nutritional requirements which are protein, sodium, potassium, phosphorous, calcium and calories. The thirteen cooked food commodities are the following: pork, milkfish, chicken, tilapia, egg, white rice, roasted green beans with garlic, sautéed cabbage, stir-fry bitter gourd, coconut meat, avocado, mango, and oat bran. Using the selected linear programming model which consist of chicken, tilapia, white rice, roasted green beans with garlic, stir-fry bitter gourd, coconut meat, and oat bran, the minimized daily dietary plan cost for adult male is ₱134.23, and adult female with ₱133.2

Millet is a collective term referring to several small-grained cereal crop plants belonging to the grass family which are used as human food and is considered an important staple in several countries in the arid and semi-arid tropics. With the increasing appreciation concerning the benefits of millet, there has been an inclination towards their consumption. Literature on the millet production, processing, and introduction of millet in the Philippines has been minimal, even though a few millet species are successfully grown in the Visayas region. This study was conducted to develop an instant cereal product from millet. This includes the milling of millet to powder, cooked, and packed for the desired amount. Five treatments representing five different concentration levels of millet (80%, 65%, 50%, 35%, and 20%) and five different concentration levels of powdered skimmed milk (20%, 35%, 50%, 65%, and 80%). A single factor experiment arranged in a complete randomized design (CRD) was used in the study. The study results showed that significant differences were noted in the sensory attributes in terms of colour, aroma, taste, flavour, mouthfeel, and the overall acceptability of the millet instant cereal product. The treatment with a concentration mixture of 20% millet and 80% powdered skimmed milk (4 g millet and 16 g powdered skimmed milk for a 30 g serving size) was considered the most acceptable. Proximate analysis of the millet instant cereal product showed that it contains 4.53±0.21 moisture, 2.60±0.03 ash, 0.34±0.08 crude fibre, 3.95±0.05 fat, and 8.61±0.11 crude protein. Based on the prevailing market price of millet ($4/kg) and skim milk powder ($3.5/kg), Treatment 5 had the least partial cost with $0.071 per serving size of 30 g. It can be noted that the lesser the amount of millet in the formulation, the better was the acceptability of each sensory attribute as evaluated, and the cheaper it was to produce the millet instant cereal.

The date pineapple (Ananas comosus var. comosus) was introduced to Hawaii is not known, but its presence was first recorded in 1813. When American missionaries first arrived in Hawaii in 1820, pineapple was found growing wild and in gardens and small plots. The pineapple canning industry began in Baltimore in the mid-1860s and used fruit imported from the Caribbean. The export-based Hawaii pineapple industry was developed by an entrepreneurial group of California migrants who arrived in Hawaii in 1898 and the well-connected James D. Dole who arrived in 1899. The first profitable lot of canned pineapples was produced by Dole’s Hawaiian Pineapple Company in 1903 and the industry grew rapidly from there. Difficulties encountered in production and processing as the industry grew included low yields resulting from severe iron chlorosis and the use of low plant populations, mealybug wilt that devastated whole fields, inadequate machinery that limited cannery capacity, and lack of or poorly developed markets for the industry’s canned fruit. The major production problems were solved by public- and industry-funded research and innovation in the field and in the cannery. An industry association and industry-funded cooperative marketing efforts, initially led by James Dole, helped to expand the market for canned pineapple. Industry innovations were many and included: selection of ‘Smooth Cayenne’ pineapple as the most productive cultivar with the best quality fruit for canning; identification of the cause of manganese-induced iron chlorosis and its control with biweekly iron sulphate sprays; the use of mulch paper and the mechanization of its application, which increased yields by more than 20 t·ha−1; and the invention of the Ginaca peeler–corer machine, which greatly sped cannery throughput. Nematodes were also a serious problem for the industry, which resulted in the discovery and development of nematicides in the 1930s. As a result, by 1930 Hawaii led the world in the production of canned pineapple and had the world’s largest canneries. Production and sale of canned pineapple fell sharply during the world depression that began in 1929. However, the formation of an industry cartel to control output and marketing of canned pineapple, aggressive industry-funded marketing programs, and rapid growth in the volume of canned juice after 1933 restored industry profitability. Although the industry supported the world’s largest pineapple breeding program from 1914 until 1986, no cultivars emerged that replaced ‘Smooth Cayenne’ for canning. The lack of success was attributed in part to the superiority of ‘Smooth Cayenne’ in the field and the cannery, but also to the difficulty in producing defect-free progeny from crosses between highly heterozygous parents that were self-incompatible. Production of canned pineapple peaked in 1957, but the stage was set for the decline of the Hawaii industry when Del Monte, one of Hawaii’s largest canners, established the Philippine Packing Corporation (PPC) in the Philippines in the 1930s. The expansion of the PPC after World War II, followed by the establishment of plantations and canneries by Castle and Cooke’s Dole division in the Philippines in 1964 and in Thailand in 1972, sped the decline. The decline occurred mainly because foreign-based canneries had labor costs approximately one-tenth those in Hawaii. As the Hawaii canneries closed, the industry gradually shifted to the production of fresh pineapples. During that transition, the pineapple breeding program of the Pineapple Research Institute of Hawaii produced the MD-2 pineapple cultivar, now the world’s pre-eminent fresh fruit cultivar. However, the first and major beneficiary of that cultivar was Costa Rica where Del Monte had established a fresh fruit plantation in the late 1970s. Dole Food Co. and Maui Gold Pineapple Co. continue to produce fresh pineapples in Hawaii, mostly for the local market. All of the canneries eventually closed, the last one on Maui in 2007.

That murmur, soon replies, “God doth not need Either man’s work or his own gifts; who best Bear his mild yoke, they serve him best. His state Is Kingly. Thousands at his bidding speed And post o’er Land and Ocean without rest: They also serve who only stand and wait.”1 1John Milton, Sonnet 19 The COVID-19 Pandemic has brought out most of the best (and some of the worst) in us. Much has been said, shared, even sung about health care workers as frontline heroes. Whether we indeed form the frontline, or man the last line of defense, due credit is being given to all “front-liners” – essential-service workers, drivers and delivery personnel, security guards, the military and police who literally serve in the trenches of this invisible war. Indeed, it is heartening to read the inspiring messages, hear the encouraging words, listen to the uplifting (sometimes funny) music and songs, witness the moving memes and cartoons, watch the refreshing dances and tributes, and receive the healing blessings and prayers on various media and social media platforms. Indeed, we are motivated to continue to work, so that others may safely stay home. Some of us have even been called upon to die, so that others may live. But so much less is and has been said about those who make our battle possible, who selflessly and silently took it upon themselves to clothe us with personal protective equipment, feed us, transport us, and even shelter us as we engage the unseen enemy. It is these heroes I wish to thank today. I certainly cannot thank them all, but I sincerely hope that those I do mention will represent the many others I cannot. Early on, my brother Elmer Lapeña and his Team Twilight group of “golfing enthusiasts and friends” (“company owners, executives, managers, engineers, technicians, entrepreneurs, and expats in the electronics, semiconductor, metalworking, automotive, aerospace, and packaging manufacturing industries”) responded to the call for better protection for frontliners with door-to-door deliveries of Personal Protective Equipment (PPE) to over 40 hospitals in the National Capitol Region, Rizal, Cavite, Laguna and Batangas including the Philippine General Hospital (PGH).2 On a personal note, Elmer and my sister-in-law Annette were closely monitoring our situation, going out of their way to obtain difficult-to-find PPEs for my wife Josie and myself, and our respective Departments of Family and Community Medicine (DFCM) and Otorhinolaryngology (ORL) at the PGH. For her part, our very dear friend Gigi Bautista Rapadas organized Project #HelpCovid19Warriors(HCW), to “go where the virus goes” and “help where help is needed and requested,” harnessing donations from ‘family, friends, and friends of friends” to procure PPE (as well as disinfectants, even canned goods) that were distributed “from Metro Manila to the provinces: Tuguegarao, Bataan, Bulacan, La Union, Nueva Vizcaya, Cavite,” moving from hospitals and health centers to correctional institutes.3 It is because of them that our PGH Department of ORL obtained very expensive but essential respirator hoods for added protection from aerosolized virus when conducting airway procedures, in addition to head-to-foot PPEs for use of the PGH DFCM in attending to PGH staff at the UP Health Service. Meanwhile, without fanfare, our dear friends Popot and Agnes (also my DLSU ’79 classmate) Lorenzana provided cooked meals for 1,000 persons daily. Working with on-the-ground social workers and with the 2KK Tulong sa Kapwa Kapatid Foundation, their Feeding Program “A thousand meals for poor communities” reached Payatas, Talayan, Pinyahan, Smokey Mountain, Maisan, Bagong Silang, Old Balara, Tatalon, Sta. Teresita, Sampaloc, and Sta. Ana, among more than 50 other communities. They generously responded to my wife’s request to provide meals for her community patients of the Canossa Health Center in Tondo. They have also provided meals for hospital staff of Amang Rodriguez Memorial Medical Center, the Medical City Hospital, Veterans Memorial Medical Center, Dr. Jose Fabella Memorial Hospital, Dr. Jose Rodriquez Memorial Hospital, Quezon City General Hospital, the San Lazaro Hospital, Valenzuela City Emergency and Lung Center of the Philippines. They continue this service which to date has provided for more than 32,000 meals, with corporate partners and private individuals joining the effort.4 Other De La Salle University (DLSU) College ‘79 batchmates who wish to remain anonymous obtained board approval of their endorsement to channel all the social development funds of their Maritime Multipurpose Cooperative for the next 3 years to the Philippine General Hospital. Adding their personal funds (and those solicited by their daughter and nephew), they took on the daunting task of sourcing and proving Powered Air Purifying Respirators (PAPRs) for our use. Another DLSU batchmate has been providing PPEs to various hospitals including PGH through their family corporation, Nobleland Ventures, Inc. Even their high school batch ’75 of Saint Jude Catholic School has donated boxes and boxes of PPEs to the PGH and other hospitals. Other DLSU ’79 classmates Bel and Bong Consing, and Timmy, Joy (and Tita Linda) Bautista have personally donated PPEs and funds for our COVID-19 operations, while classmate Fritz de Lange even sent over sweet mangoes for us to enjoy with our fellow frontliners. Generous donations also poured in from La Salle Green Hills (LSGH) High School ’76 friends Cris Ibarra, Norman Uy, Class 4E, and batchmates Tito and Pepper who wish to remain anonymous, as well as Menchit Borbon and her St. Theresa’s College Quezon City (STCQC) - Section 1 classmates. We even received overseas support from my LSGH 4B classmate Bingo Pantaleon from Yangon; my mom Libby, brother Bernie and Lilli, and friend Soyanto from Singapore, and sister Sabine from Germany. And how can we forget the regular frozen food deliveries of Jollibee chicken drumsticks and home-made Bulgogi and Tapa from our dear friends Ed and Aning Go? Perhaps the most touching gifts of all came from my eldest and youngest daughters Melay and Jica, who lovingly prepared and delivered much-appreciated meals to us, and middle child Ro-an, who with our son-in-law Reycay serenaded us with beautiful music that was appreciated by no less than Vice President Leni Robredo and featured by the Philippine Philharmonic Orchestra.5 Their musical fund-raising campaign started with another haunting piece featuring my sister Nina and brother-in-law Kiko.6 As if that was not enough, Ro-an bakes cookies to raise funds for our ongoing COVID-19 operations at PGH, while Melay and Jica keep asking us what we want to eat next. These three count among those who have least, yet “put in everything ” from what little they have.7 These are but a few examples of those known personally to me- my family and friends. And there are many more. In the same way, every other doctor and front liner will have their own stories to tell, of friends, family even mere acquaintances who have come out of the shadows to help, to care, to share in whatever way they can, in fighting this battle with us. Let this be their tribute as well. Those of us who serve in the Philippine General Hospital have been called People Giving Hope.8,9 I believe that we do give hope because others give us hope in turn. I like to think that the inscription in the PGH lobby “They Also Serve Who Care and Share” honors these others in a special way who go over and beyond the call of duty. With apologies to John Milton, our heroes go way over and beyond “they also serve who only stand and wait.”