HW:1 Survey Question

I.OVERVIEW

For the overview of the Chapter 1 in my research is all about the origin of the dessert and where it is came from, on the first place I know why the dessert is made. It made by one of the chef hotel in New Zealand he made it because he/she just inspired by the famous and greatest ballerina that time with her tutu skirt. So she/he get the idea on how he/she will created the dessert, and as a time goes by many people are brilliant so they create a lot better dessert now in our time and I know that dessert is created for purpose to be able to complete our meal and I know that I improve on my research and to my upcoming posts, and now I know why people eats desserts and what are the great benefits that can people get on the desserts.

II. Questions

1.       For you what is dessert is it good for people or bad? If good or bad explain it why.

2.      Why dessert created?

3.     Why a lot of bakers or the one who creates dessert are not conscious about their health or body?

Explanations:

To be able to know what people’s opinion about dessert and to know if the creator of dessert will create a new dessert or to upgrade it and if a lot people wants it more or they now feel “UMAY”. And what the dessert contributes on them and if the creator knows how to control their selves to eat dessert and to know how they still became healthy and to be aware of their health.

III. Expectations:

For my expectation many people still want to have more different and delicious dessert because dessert complete our meal, and people have aware to their selves and have control on their selves and the creators of dessert we’re going beyond in our generation by creating a unique dessert and create change and brings honor in our country. And to emphasize more my research and to improve more about my upcoming posts.

Try to explore

Last October 18, 2012, my mom won a  free dinner buffet for two at Astoria hotel so she decided that if I come with her she texted me if I’m available at 18^th of October since my schedule in school that time is not hectic I told her that I can come because I love to go to a new  place and taste a new food. I LOVE BUFFETS! Despite my small frame, I have anacondas living on my stomach. Haha! We were there at exact time what Mr. Joel told as he’s the one who assist as since my mom knows where that Astoria Hotel located because she worked in Pasig

Astoria Hotel is located in Ortigas business district. It’s your very own city getaway because of its accessibility. Anyway, we were having our buffet dinner at the hotel’s restaurant, Cafe Astoria.

this dessert that i ate at Astoria is perfect specially the one that has cherry on top and whip cream i can't remember the name of this dessert because i don't have an idea that i can post it in here in my blog since my blog is all about desserts its really help me up to add another post. The taste of this dessert is it's not too sweet the sweetness of that dessert is perfect because you can eat a lot of it you can't feel any satiated because of the average taste of it. And the cookies it is also delicious and healthy because it's not an ordinary cookies its a wheat like oat diet people can ate it they cannot hesitate to eat it because as i said its a oat it can't destroy their diet.

While i eating my buffet dinner at Astoria

For me this dessert is not good as the dessert on top because the one with the nuts on top and whip cream also its to sweet it can destroy your taste bud but it depends on people what kind of taste bud their have but for me the sweetness is overpowered because the two layer of biscuits in it is the one who make that dessert too sweet but the crunchiness of the biscuit is good the nuts, the cream the problem is it is overwhelmed it comes to the sweetness. The other dessert with the sesame seed on top with the touch of mango flavor and very soft gelatin and bread it's great also the sweetness and the softness if good combination it can really caught your taste bud specially eat it with that cookies your dessert is perfect because the cookies is also soft its not crunchy so it's a perfect match. I decided to explore more go to the different kind of place and taste man desserts that i can and compare them one by one . Have a sweet Day ;)) <3

 

CHAPTER 1

Chapter 1

INTRODUCTION

A.    Background of the study

The Philippines just isn't only known for its lovely scenery and friendly people, it is usually identified for its delectable food. Amongst these meals are what we call the “kakanins”, native delicacies which are served as desserts. No get together is complete without these Pinoy dessert (we're identified for our candy tooth, too). What’s extra attention-grabbing about them is that they (or their ingredients) are inclined to range by area or by place. Another attention-grabbing fact is that a whole lot of Pinoys who are categorised as "senior citizens" know the way to make these desserts as they have already grow to be part of the Philippine traditions.

Pinoys love to eat. Apart from the standard three meals per day, Filipinos have an afternoon snack (or merienda), a morning snack and when hunger creeps late, a midnight snack is the final snack before calling it a day. Filipino meals has a way of making you crave for extra all day. As an archipelago, the different regions of the Philippines tend to have their own specialty desserts. Most Filipino desserts are made from rice and fruits that are widespread in the country. Filipinos are fond of buying meriendas (or snacks) from street vendors and travelling food merchants during the mid-afternoon.

As a tropical oriental country it should come as no surprise there are many treats made from rice and coconuts. One often seen dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There are also glutinous rice sweets called biko made with sugar, butter, and coconut milk. Another brown rice cake is kutsinta. Puto is another well known example of sweet steamed rice cakes prepared in many different sizes and colors. Sapin-sapin are three-layered, tri-colored sweets made with rice flour, purple yam, and coconut milk with its gelatinous appearance. Palitaw are rice patties covered with sesame seeds, sugar, and coconut; pitsi-pitsi which are cassava patties coated with cheese or coconut; and tibok-tibok is based on carabao milk as a de leche (similar to maja blanca). As a snack, binatog is created with corn kernels with shredded coconut. Packaged snacks wrapped in banana or palm leaves then steamed, suman are made from sticky rice.

For cold desserts there is halo-halo which can be described as a dessert made with shaved ice, milk, and sugar with additional ingredients like coconut, halaya (mashed purple yam), caramel custard, plantains, jackfruit, red beans, tapioca and pinipig being typical. Other similar treats made with shaved ice include saba con yelo which is shaved ice served with milk and minatamis na saging (ripe plantains chopped and caramelized with brown sugar); mais con yelo which is shaved ice served with steamed corn kernels, sugar, and milk; and buko pandan sweetened grated strips of coconut with gulaman, milk, and the juice or extract from pandan leaves. Sorbetes (ice cream) is popular too. A local version uses coconut milk instead of cow milk. Ice candy made from juice or chocolate put it in a freezer to freeze is another treat. It can be any kind of flavor depending on the maker; chocolate and buko (coconut) flavored ice candy are two of the most popular. (http://en.wikipedia.org/wiki/Philippine_cuisine).

            Most of the filipinos are not aware that “kakanins” are the local version of desserts that being served as snacks. We have the famous “halo-halo” considered the local alteration of the cold desserts from the western side. As an agricultural country, rice is the staple food of the Philippines. Rice is also an ingredient in a lot of Filipino desserts. Bibingka, a national pride, is a rice cake made from rice flour, sugar, butter and coconut milk. Meanwhile, biko is a kind of sticky rice cake made from glutinous rice, coconut milk and brown sugar. It is similar to another Filipino dessert called Kalamay, which uses whole grains instead of rice. Suman is sticky rice steamed in banana leaf and eaten with brown sugar or brown sauce. Sapin-sapin, also a rice delicacy, is composed of glutinous rice layers and topped with coconut. (http://famouswonders.com/the-most-tempting-filipino-desserts/)

B. Statement of the Problem

This study aims to answer these questions:

1.       What are the common Filipino desserts and where does it comes from?

2.      What are the differences of the Filipino desserts from foreign desserts?

3.      What are the common ingredients of the Filipino used?

C. Significance of the Study

Restaurant Owners. Restaurant owners have a very big benefit on dessert because many people when they go in the restaurant they always find a perfect dessert and when the restaurant owner create a good dessert his/her business will grow and make his/her more profitable.

Baker of cakes. This research paper can help the baker to know what the right thing to do or to bake it gives his/her an idea on what to bake in a certain season or time because dessert has a season too you can’t just create one but not in a appropriate season like when it December cake is a perfect dessert unlike ice-cream because when it Ber months the weather is cold and when you eat an ice-cream you feel more colder s cake is a perfect.

Future chefs. This study is hard for future chefs to have a similar studies especially they need to study more about different kinds of dessert, what are the ingredients, the availability of ingredients in our country and why cakes in America why halo-halo in here in Philippines something like that so they can be a good chefs at a near future or someday.

Researchers.  This study can provide some facts about the history of filipino desserts as well as this study differentiates the western types of desserts from the local ones.

D.      Scope and Delimitation

This study focuses on the difference of Filipino desserts from the foreign desserts. It also comprises some of the history, how does the Filipino desserts starts and how to prepare some of these.

E.       Materials and Methods

The researcher of this study utilize a descriptive process since this study aspire to portray and to talk about the difference of the Filipino recipes from the foreign ones. This process is concerned with the description of data and characteristics about a population. The goal is the acquisition of factual, accurate and systematic data that can be used in averages, frequencies and similar statistical calculations. Descriptive studies seldom involve experimentation, as they are more concerned with naturally occurring phenomena than with the observation of controlled situations. (http://www.ehow.com/about_6663890_meaning-descriptive-method-research_.html)

Information relevant to the study was collected from various reference materials such as book and journal articles from online sources.

F.       Definition of  Terms

Dessert something you enjoy to treat yourself after a good meal. An indulgence that makes life a little sweeter and enjoyable.

Custard. sweetened mixture of milk and eggs baked or boiled or frozen

Coconut. The large, brown, hard-shelled seed of the coconut, containing white flesh surrounding a partially fluid-filled central cavity.

 Mixture. A composition of two or more substances that are not chemically combined with each other and are capable of being separated.

Filipinos. A native or inhabitant of the Philippines. The Austronesian language that is based on Tagalog, draws its lexicon from other Philippine languages, and is the official language of the Philippines.

Foreign. Of, characteristic of, or from a place or country other than the one being considered.