Smoked fish siomai / (Record no. 29066)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03012nam a2200313 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250308132252.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250308s2023 ph a b 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | CSPC |
| Language of cataloging | eng |
| Transcribing agency | CSPC |
| Description conventions | rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | UTH BSHM C279s 2023 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Casulla, Dominique I. |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Smoked fish siomai / |
| Statement of responsibility, etc. | Dominique I. Casulla [and 3 others]. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 127 leaves. |
| 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 term | volume |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Undergraduate Theses (BSHM) - Hospitality Management |
| Name of granting institution | Camarines Sur Polytechnic Colleges, 2023 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographic references. |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | The objective of this study is to create a fresh siomai recipe that features smoked fish (tinapa) as its main ingredient. In particular, this study provided answers to the following questions: 1. What is the sensory characteristics of smoked fish siomai in terms of: Steamed: appearance, aroma, taste, and texture; Fried: appearance, aroma, taste, and texture; 2. What is the level of acceptability of smoked fish siomai in terms of: Steamed: appearance, aroma, taste, and texture; Fried: appearance, aroma, taste, and texture; 3. What is the significant relationship of the smoked fish siomai between the sensory characteristics from the level of aceptability; and 4. What is the recipe/products can be proposed from the smoked fish. The respondents of this study are the selected population of BSHM students of Camarines Sur Polytechnic Colleges and expert in food business industry. The statistical tools employed were the frequency distribution, percentage, ordinal scale, and weighted mean. To assess the sensory attributes and overall acceptability of both the steamed and fried smoked fish (tinapa) siomai, the researchers employed a well-structured questionnaire. After evaluating the results, it was observed that a significant number of participants consistently expressed their satisfaction with both steamed and fried smoked fish siomai, emphhasizing their contentment with the appearance, aroma, tast, and texture. These findings underscore the overall positive sensory experience and acceptability associated with the consmption of these delightful siomai variations. However, it is recommended to keep the siomai warm to maintain the perfect wrapper texture, ppreventing it from getting too chewy. Also, it is recommended to add a bit more spices like ginger, garlic, and a small amount of black pepper as these spices complement the smoky taste, enhance the aroma, and make the dish even more enjoyable. |
| 700 q# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Relles, Mark Jayson G. |
| Relator term | author. |
| 700 q# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ronco, Eloisa Mae R. |
| Relator term | author. |
| 700 q# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sena, Mischelle D. |
| Relator term | author. |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME | |
| Name | Orobia, Mark Anthony |
| Relator term | adviser. |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME | |
| Name | Buena, Darwin C. |
| Relator term | chair, panelist. |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME | |
| Name | Bulalaca, Rosalie B. |
| Relator term | panelist. |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME | |
| Name | Sotero, Maria Luisa O. |
| Relator term | panelist. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Suppress in OPAC | No |
| Koha item type | Unpublished Materials |
| Classification part | C279s |
| Item part | BSHM |
| Call number prefix | UTH |
| Call number suffix | 2023 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Main Library | Main Library | Undergraduate Thesis Section | 03/08/2025 | UTH BSHM C279s 2023 | 006469UM | 03/08/2025 | 1-1 | 03/08/2025 | Unpublished Materials |