| 000 -LEADER |
|---|
| fixed length control field |
02345nam a2200313 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716130620.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180429b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu- Banilad |
| Transcribing agency |
University of Cebu- Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Borromeo, Aurora D. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of balut into mousse, truffle, and steamed dumpling / |
| Statement of responsibility, etc |
Aurora D. Borromeo [and three others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Date of publication, distribution, etc |
2018. |
| Name of publisher, distributor, etc |
University of Cebu, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 58 leaves : |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 501 ## - WITH NOTE |
|---|
| With note |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (leaves 41-42). |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Fertilized duck egg, also known by many Filipinos as balut, is a bizarre street food in the Philippines. This study aimed to make mousse, truffle, and steamed dumpling using balut as main ingredient. Further, this sought to determine the procedure and ingredients in making mousse, truffle,and steamed dumpling, the direct cost of each balut product, the sensory evaluation regarding its taste, texture, aroma and appearance and the significant difference between and among the developed products using balut. This study utilized an experimental research design method using self made -questionnaire that was answered by the forty senior high school participants. They were randomly chosen as research participants of this study. The participants were asked to rate the product according to its taste, texture, aroma,and appearance. Weighted mean and one way ANOVA were used as statistical treatment. the results showed that balut truffle is the more acceptable than mousse and steamed dumpling based on its sensory attributes. It was therefore concluded that using balut to mousse, truffle,and steamed dumpling as a flavoring is more acceptable base on its appearance, aroma,taste, and texture. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bontilao, Romellow E. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gairanod, Jomarie Martin C. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pepito, Kimberton A. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
mariz[new] |
| Date encoded |
04/29/2018 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
janine[edited] |
| Date encoded |
06/20/2019 |
