learning activity sheet paper, Lecture notes of English

Download learning activity sheet paper and more Lecture notes English in PDF only on Docsity! Name of Learner: Chris Joemar V Rivas Learning Activity Sheet: 4 Section: Flamboyant Date of Submission: Research topic: FRIED SIOMAI Research title:DEEP FRIED SIOMAI PANLASANG PINOY Background study Deep fried Siomai panlasang pinoy is the Filipino term for steamed Chinese dumplings that are usually filled with pork, occasionally shrimp. It’s what Americans call “siumai” (siu mai) or “shumai” (shu mai). In the Mandarin language, it’s shaomai. in the Philippines, siomai is often eaten with a dip that’s a mix of soy sauce, calamansi juice and chili sauce.According to an article by Salazar (2017), the Philippines is now one of the fastest growing meat eaters in the world. It incorporates the statistics on the top 10 of the quickest growing meat consuming nations, and Philippines is one of the highest growing rates. Compound manual growth rate from 2011 to 2012 was predicted to be over 30 percent a year for pork, chicken and beef. Per person the consumption of meat decreased to 15 kilograms per person per year. Now it is 35 kilograms per person per year and it is continuing to grow. It is also stated that the Philippines has the lowest vegetable intake in Asia and is one of the lowest in the world. Dim Sum is a famous street food in the country with the embracement of siomai. Siomai is prepared from ground pork, beef, or shrimp in combination with other extenders such as carrots and then wrapped in wanton wrappers. These are usually steamed or fried before being sold (dela Cruz, Punzalan, Ramos, Reyes & Barcelon, 2013). Based on consumer’s survey, siomai rank number one on the most preferred Dimsum delicacy that is acceptable to 95% of Filipino. From segment A to D of the Philippine market. Siomai is considered “darling of public consumer” because siomai has just turned one of the best selling street food like fish ball (Langco, 2013) A study conducted by Ma et al., (2014) “Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk” mentioned that soybean has been part of the human diet in Asia especially the soyfood such as soymilk or tofu. Soy protein is the most inexpensive source of high-nutritional quality protein and therefore is the world’s predominant commercially available vegetable Significance of the study The findings of the study can be of great significance and beneficial to the Following: The peddlers: the findings of this study can be beneficial to the pedders.it gives some information to those who would like to engage in the product for business The customers: the findings of this study can be beneficial to the customer that will be going to buy the product Future researcher: the result of the study can be beneficial to the future researchers pf springboard for other researcher related to the acceptability of the products SCOPE AND DELIMITATION OF THE STUDY Our deep fried siomai panlasang pinoy aims to satisfy the needs and wants of the people who will buy our products. Our products has its special ingredients that will give our consumers nutrition that their body need. It is also cheap that can afford easily by our consumers.Siomai, is the best Asian food found in Asia. It has lot of variations like pork, beef, shrimp, and shark’s fin siomai. Taste this and you’re in a heaven of siomai because of its flavor. Taste this yummy dish that can never forget. To the student- this research will encourage the student to be hopeful and being confident abou thier entrepreneurial talents and ability.the students may learn from the mistake of others and do their best practice to thier own To the teacher -this study will help the teacher to interact with student it help and motivate them to improvide financial literacy breakthrough among student To the peddlers-the findings of this study can be beneficial to the peddlers,it gives some information to those who would like to engage in the product for business To the customer- the findings of this study can be beneficial to the customer that will be going to buy product. To future researcher- the result of the sudy can be beneficial to the future researcher of springboard for other researcher related to the acceptability of the product.the result and data of the research can serves as their references in futures researcher 3. Variables of the study Independent Variables Dependent variables Age Deep Fried Siomai Gender Aroma meaty Occupation texture pricing Weekly allowance color Monthly income overall acceptability 4. Conceptual Framework This study is anchored in the concept of deep fried siomai.A survey was conducted to understand why the consumers are buying street food. A questionnaire was developed and distributed to forty-eight students, which included questions like: how often do they consume siomai? Why do they buy siomai? And if food safety is being considered when they buy siomai 5. education and training programs. Further, the Food and Agricultural Organization has implemented several projects to strengthen the quality control capacity of local authorities. It has been proved that improper food handling, poor personal and environmental sanitation and inadequate infrastructure such as drinking-water supply and garbage disposal are the main risk factors associated with street-food. Food safety knowledge and sanitation practices of street- food vendors in different countries have been widely studied [5, 6, 7, 8, 9, 10, 11] and it has been shown that the majority of street-food vendors lack appropriate knowledge about hygiene and sanitation practices, which makes it more difficult for them to ensure food safety and quality. This study aims to understand the preference of consumers of street-food especially siomai. Specifically, the study will focus on the microbiological assessment of siomai from the street- food vendors near the University of Santo Tomas (UST) and the assessment of siomai attributes with respect to consumers buying pattern 6. Definitions of terms Aroma a strong pleasant smell usually a food or drinks.it can impair your sense of taste too which depends both aromas of food and the sensitivity of your taste buds Siomai makes use of ground pork and shrimps. Msuhroom can also be added based on your preference. I like this recipe because it is simple to prepare and the result is delicious. It is best served with a dipping sauce composed of soy sauce and calamansi. Having a small amount of chili garlic paste with it makes it even more delightful. Packaging material used wrap or protects goods pricing . is process of fixing the value that manufacturer will receive in the exchange of services and goods Taste With distinct bits of minced garlic in the oil—some soft, some crunchy—it has a balanced flavor that shuffles between salty and tangy, before finishing with heat. There's a mild burnt- ness that one taster wasn't a fan of, but the others loved. Texture is the feel appearance or consistency of a surface or substance 7. Hypothesis of the study The study problems 1 and 2 are hypothesis free. These hypotheses are expressed in null form in problems 3 and 4: Ho1. there is no significant difference on the deep fried siomai in the respondents that are grouped according to their demographic profile. Ho2. there is no significant relationship between the deep fried siomai in terms of its texture ,color,aroma,packaging, soft and crunchy,taste,and profile of the students 8., context literature review According to an article by Salazar (2017), the Philippines is now one of the fastest growing meat eaters in the world. It incorporates the statistics on the top 10 of the quickest growing meat consuming nations, and Philippines is one of the highest growing rates. Compound manual growth rate from 2011 to 2012 was predicted to be over 30 percent a year for pork, chicken and beef. Per person the consumption of meat decreased to 15 kilograms per person per year. Now it is 35 kilograms per person per year and it is continuing to grow. It is also stated that the Philippines has the lowest vegetable intake in Asia and is one of the lowest in the world. Street-vended food, as defined by the World Health Organization [1] are “food and beverages prepared and/or sold by vendors in the streets and other public places for immediate consumption without further processing or consumption”. In the Philippines setting, food being sold includes isaw, tokneneng, kwek-kwek, fish balls, squid balls and hotdogs to name a few. Dim Sum are also a popular street food in the country with the inclusion of siomai. Siomai is prepared from ground pork, beef or shrimp in combination with other extenders such as carrots and then wrapped in wanton wrappers. These are usually steamed or fried before being sold [2]