BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
KIND OF BUTTER THAT THE STUDENT OF
BREAD AND PASTRY PRODUCTION IN THEIR LABARATORY IN
BINAN CITY SENIOR HIGH SCHOOL – SAN ANTONIO CAMPUS
BINAN CITY, LAGUNA
INTRODUCTION
The researchers conduct this study to identify the different kind
of butter that used by students of Biñan City Senior High School –
San Antonio Campus who been taken or taking the Bread and Pastry
Production Specialization. The main purpose of this study is to seek
for the information that can help the researchers, future researchers,
baker, future bakers, owner of bakery shop and mostly the students.
There are times that their products has different taste because
of the butter that they use and how they baked it. So the researchers
make a researcher that can benefits the people under there research.
This study will help the researcher and the future researcher to
help to find a substitute solution for some problem so that they can
prepare for what they should do when they are in this kind of problem
or situation.
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
KIND OF BUTTER THAT THE STUDENT OF
BREAD AND PASTRY PRODUCTION IN THEIR LABARATORY IN
BINAN CITY SENIOR HIGH SCHOOL – SAN ANTONIO CAMPUS
BINAN CITY, LAGUNA
September 11, 2019
Biñan City Senior High School
San Antonio Campus
P.H Escueta St. San Antonio
Biñan City, Laguna
To whom it may concern,
We are the Group 6th of Grade 12 – HE 2 Bread and Pastry Production
conducting a research entitled “ KIND OF BUTTER USE BY BREAD AND
PASTRY PRODUCTION STUDENTS IN BINAN CITY SENIOR HIGH SCHOOL
– SAN ANTONIO CAMPUS BINAN CITY, LAGUNA” as a in requirement of
Practical Research 2.
We would like to ask your consent that we hope you understand.
Sincerely Yours,
_______________
Laiza Bugtong
_______________
Shieryl T. Flores
___________________
Rosemarie Salandanan
Noted by:
_________________________
Ms. Ma. Veronica T. Quinquito
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
KIND OF BUTTER THAT THE STUDENT OF
BREAD AND PASTRY PRODUCTION IN THEIR LABARATORY IN
BINAN CITY SENIOR HIGH SCHOOL – SAN ANTONIO CAMPUS
BINAN CITY, LAGUNA
SAMPLE QUESTIONNAIRE
Personal Information
Name: (optional) ___________________________
Grade and section:
Age:
Gender:
Introduction
The purpose of this questionnaire is to provide possible answer
to the problem inside the laboratory. This questionnaires can be also
helpful to our bakers.
Question 1 : Do you think you can make a cake without a butter?
Yes
No
Question 2 : If no what kind of butter you used in making a cake?
Salted
Unsalted
Question 3 : What is the possible effect when you use butter in the
cake? It will become ______________
Tender
Fluffy
All of the above
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
Question 4: Do you think margarine can substitute butter?
Yes
No
Question 5: If yes what is the possible effect of margarine in the
cake? It will become_______________
Having different colour unlike the usual cake
Having a after taste
All of the above
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
KIND OF BUTTER THAT THE STUDENT OF
BREAD AND PASTRY PRODUCTION IN THEIR LABARATORY IN
BINAN CITY SENIOR HIGH SCHOOL – SAN ANTONIO CAMPUS
BINAN CITY, LAGUNA
MAPPING
A research entitled “ KINDS OF BUTTER USE BY BREAD AND
PASTRY PRODUCTION STUDENT IN BINAN CITY SENIOR HIGH
SCHOOL – SAN ANTONIO CAMPUS BINAN CITY LAGUNA”
conduct a survey and randomly pick some students which who been
taking or taken the specialization of Bread and Pastry Production.
Location: Biñan City Senior High School – San Antonio Campus
Total Number of Respondents: 50
Grade 12 – HE 2 BPP/FBS Grade 12 – HE 4 HK/LG
Total Number of Students : 47 Total Number of Students : 48
Total Percent of Respondents: 20% Total Percent of Respondents: 20%
Total Number of Respondents: 10 Total Number of Respondents: 10
Grade 12 – HE 5 HK/LG Grade 12 – HE 6 HK/LG
Total Number of Students : 35 Total Number of Students : 47
Total Percent of Respondents: 20% Total Percent of Respondents: 20%
Total Number of Respondents: 10 Total Number of Respondents: 10
Grade 11 – HE 3 BPP/FBS
Total Number of Students : 38
Total Percent of Respondents: 20%
Total Number of Respondents: 10
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
KIND OF BUTTER THAT THE STUDENT OF
BREAD AND PASTRY PRODUCTION IN THEIR LABARATORY IN
BINAN CITY SENIOR HIGH SCHOOL – SAN ANTONIO CAMPUS
BINAN CITY, LAGUNA
ANALYZATION
By the conducted survey from the randomly students who been
taken or taking the Bread and Pastry Production Specialization. The
researchers discover the result of their questions.
The researchers of this study used the percentage formula in
calculating the demographic profile.
Formula: Total tally (answer) divided (÷) by fifty (50) respondents
multiply (×) by given number one hundred (100).
Question 1 : Do you think you can make a cake without a butter?
QUESTION 1
26 % 24 %
YES NO
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
In total of fifty (50) respondents twenty-four (24) students of our
respondents answered YES and its equivalent in fourty-eight percent
(48%) and the rest of twenty-six (26)students or respondents
answered NO. However the twenty-six (26) students is equivalent in
fifty-two percent (52%) so the researchers conclude that the most of
the repondents think that they can’t make a cake without a butter.
Question 2 : If no what kind of butter you used in making a cake?
Question 2
40
35
30
25
20
15
10
SALTED UNSALTED Column1
Sixteen (16) students is equivalent to thirty – two percent (32%)
of the respondents answered in SALTED BUTTER and thirty-four
(34) students of our respondents is equivalent to sixty-eight percent
(68%) responds in UNSALTED BUTTER. So the researchers
conclude that most of their respondents used unsalted butter in
making a cake.
Question 3 : What is the possible effect when you use butter in the
cake? It will become ______________
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
QUESTION 3
35
30
30
25
20
15
15
10
5
5
0
TENDER FLUFFY ALL OF THE ABOVE
In whole fifty (50) respondents, five (5) students responds in
TENDER so it identically ten percent (10%). Fifteen (15) students
answered FLUFFY and its equivalent in thirty percent (30%) and the
rest thirty (30) students responds on ALL OF THE ABOVE so
approximately it’s a sixty percent (60%) of the respondents. So the
researchers conclude that the possible effect in using a butter in
making a cake is all of the above.
Question 4: Do you think margarine can substitute butter?
QUESTION 4
NO
38% YES
62%
YES NO
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
In total of fifty (50) respondents thirty-one (31) students
answered YES and its equivalent in sixty-two percent (62%) and
nineteen (19) students answered NO. Thirty-eight percent (38%) is
the equivalent of it. Most of the respondents think that margarine can
substitute the butter.
Question 5: If yes what is the possible effect of margarine in the
cake? It will become_______________
QUESTION 5
30
25
25
20
15
14
10
11
COLOUR AFTER TASTE ALL OF THE ABOVE
In whole fifty (50) respondents, eleven (11) students responds
in HAVING A DIFFERENT COLOUR UNLIKE THE USUAL CAKE so
it identically TWENTY-TWO PERCENT (22%). Fourteen (14)
students answered HAVING A AFTER TASTE and its equivalent in
twenty-eight percent (28%) and the rest twenty-five (25) students
responds on ALL OF THE ABOVE so approximately it’s a fifty percent
(50%) of the respondents. So the researchers conclude that the
possible effect of using a margarine in making a cake is all of the
above
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
KIND OF BUTTER THAT THE STUDENT OF
BREAD AND PASTRY PRODUCTION IN THEIR LABARATORY IN
BINAN CITY SENIOR HIGH SCHOOL – SAN ANTONIO CAMPUS
BINAN CITY, LAGUNA
CONCEPTUAL FRAMEWORK
INPUT PROCESS OUT PUT
Feed back
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
KIND OF BUTTER THAT THE STUDENT OF
BREAD AND PASTRY PRODUCTION IN THEIR LABARATORY IN
BINAN CITY SENIOR HIGH SCHOOL – SAN ANTONIO CAMPUS
BINAN CITY, LAGUNA
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
KIND OF BUTTER THAT THE STUDENT OF
BREAD AND PASTRY PRODUCTION IN THEIR LABARATORY IN
BINAN CITY SENIOR HIGH SCHOOL – SAN ANTONIO CAMPUS
BINAN CITY, LAGUNA
SENIOR HIGH SCHOOL
BINAN CITY SENIOR HIGH SCHOOL- SAN ANTONIO CAMPUS
Technical, Vocational and Livelihood
Home Economics
Bread and Pastry Production / Food and Beverage Service
KIND OF BUTTER THAT THE STUDENT OF
BREAD AND PASTRY PRODUCTION IN THEIR LABARATORY IN
BINAN CITY SENIOR HIGH SCHOOL – SAN ANTONIO CAMPUS
BINAN CITY, LAGUNA
SENIOR HIGH SCHOOL
