Chapter1

Introduction

In cooking we used different kinds of kitchen utensils or equipment, we use calibrated

tools to make sure we can get the exact texture, food quality, and taste of our desired dish. There

are many kinds of utensils to use in times of performing at the kitchen, but not all the tools can

be used because it depends upon the dish we want to.

Calibrated is the comparison of measurement values delivered by a device under the test

with those of calibration standard of known accuracy of device generating Quantity. There must

be calibrated cooking equipment in cooking chiffon cake just to make it sure we can get the good

texture of chiffon cake, it needs an exact measurement of ingredients.

In our research, we will look, taste, touch and observe the texture of chiffon cake using

the calibrated and improvised kitchen utensils. This research will took about the texture of

chiffon cake using calibrated equipment such as, electric mixer, measuring spoon, measuring

cups, and microwave oven . And in the improvised equipment we used table spoon, cups or mug,

casserole, sand, and wood to make a fire.

Objectives

- To determine the result of chiffon cake using improvised and calibrated equipment.

- To develop your skills by studying and writing about the textures of chiffon cake using

improvised and calibrated equipment.

Significance of the study

This studies are result of chiffon cake using improvised and calibrated equipment,

through this study people can discover which chiffon cake is the most preferable to eat. This is

important to the researches because it can developed, enhanced and improved their skills by

studying, researching and writing. In that way, the researcher maybe able to get more

information and idea.

Statement of the problem

What are the textures of chiffon cake using the calibrated and improvised equipment in

cooking.

Scope and limitation

This research is limited to our topic about the textures of chiffon cake using the calibrated

and improvised utensils. This research was started on December 04,2017

 Chapter 2

Review of Related Literature

The effects of erythritol on physical and sensory characteristics of chiffon cakes were studied.

The results showed that chiffon cakes prepared with 25%, 50%, 75%, and 100% replacement of

sucrose with erythritol were lighter in crust and crumb and less sweet in crumbs than those with

sucrose. There were no differences in the specific gravity of cake batter, volume, and moisture

content between cakes prepared with sucrose or erythritol. Results from sensory evaluation also

showed no significant differences in crumb color, moistness, and tenderness for any cakes.

-Sheng dun lin

The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax

allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas

chromatography−olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in

order to determine the most potent odorants of SC-e. The change in the traditional dough

formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening

agent produced important changes in some key aroma compounds. The release curves of some

aroma compoundssome of them generated during baking and others added in the doughwere

followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves

showed a plateau after 15 min of purge, while the release increased proportionally with the purge

time in the flavored SC-e. In general, except for some of the aroma compounds with the highest
log P values, the rate of release of most of the added and generated aroma compounds was

significantly influenced by the changes in the cake formulation. The higher rates of release found

for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma

compounds in the purge and trap experiments and might lead to poorer sensorial characteristics

of this cake during storage.

-Maria Angeles Pozo Bayon

Hypothesis

1. The result of the chiffon cake using improvised equipment will not be perfect.

-Accepted

2. Using calibrated equipment the chiffon cake will have a successful result

-Accepted

Conceptual framework

The focus of the study was undertaken by the following conceptual framework shown in

this figure which has a two parts of process.

Improvised: To speak or perform without preparation.

Calibrated: to adjust or mark (something, such as a measuring device) so that it can be use in an

accurate and exact way.

 Chapter III

Research Methodology

This chapter described and presents the operational plan of work or strategy. A number of

activities in the plan of work include the following operations: a) research design b) research

environment c) sampling techniques d) research instruments e) data gathering and f) statistical

treatment.

Research Design

To achieve the purpose of this study, the researchers used this methods included

conducting experimental design. The researchers studied and compared the textures of chiffon

of chiffon cake by using improvised and calibrated equipment.

Research Environment

The study was conducted at Diplahan National High School inside the Home Economics

room. The place where the equipment are all stored and needed.
Sampling Techniques

In this chapter, to start the study researchers prepared the equipment and ingredients that

are needed.

a. Preparation of Calibrated equipment

2 mixing bowls

2 small mixing bowl

1 set measuring spoon

1 set measuring cup

Oven

1 Spatula

1 tube pan

b. Preparation of Improvised equipment

2 Bowls

2 small bowl

1 tbl spoon

1 cup or mug

Kettle

3 lamer

c. Preparation of Ingredients
 1 kl cake flour

8 eggs

½ white sugar

2tsbp baking powder

2 measuring spoon/ tsbp Oil

3 cups Water

Research instrument

the following are used in in conducting of study which is the calibrated and improvised

tools are listed and separated.

Calibrated Equipment Improvised Equipment

oven casserole

Electric mixer Electric mixer

Mixing bowl Bowl

Measuring spoon Table spoon

Tube pan kettle

Spatula Ladle

Measuring cup Cup/Mug

Small mixing bowl Small bowl

Data gathering procedure

After cooking of chiffon cake researchers listed the texture by doing the 2 trials.

Researchers observed the results of their wotk by using the calibrated and improvised equipment.

After gathering the desired data and information, they were tallied, tabulated, and

computed using the proper statistical treatment of data.

Statistical Treatment Data

The data gathered is to be summarized and analyzed by using the analysis of variance

(ANOVA) one way classification, to determined the significant difference of each treatment and

draw various results regarding the textures of chiffon cake in using two different kinds of

equipment, the Calibrated and Improvised.

 Chapter 4

Data Interpretation, Recommendation, Summary

In this chapter, researchers presents the findings of their study.

Data interpretation

Treatment 1.

Results of using calibrated Equipments

samples colors textures Time used

Sample 1 Bouncy

Sample 2 orange Spongy 40 minutes

Sample 3

The table shows that the result of chiffon cake using calibrated equipment its get a perfect

texture, the color of chiffon cake is orange and it was the exact color of chiffon cake we want.

By using the 40 minutes time chiffon cake was formally and perfectly cook, and the texture of

its every sample was bouncy and spongy.

 Treatment 2

Results of using Improvised Equipment

Samples Color Textures Time

Sample 1

Sample 2 Pitch Not Really Bouncy 30 minutes

Sample 3

Using improvised equipment the table above explains that the color of chiffon cake was a

pitch and the texture is not really bouncy. And it has the same color, texture, and time in every

samples.

Recommendation

This research recommend to those people who want to know what are the result of

chiffon cake by using calibrated and improvised equipment. Researchers wanted to deliver the

information to the readers about the findings of their study.

Summary

Researchers was able to finished their study and compared the texture of chiffon cake

using those two kinds of equipment. As the researchers done their cooking activity they noticed

that there are differences between those equipment when the used it, the textures, colors, and the
time used. When the researchers cooked using calibrated and improvised, the time was used are

10 minutes for pre-heat, and 30 minutes to start cooking.

References

https://pubs.acs.org/author/Pozo-Bay%C3%B3n%2C+Maria+Angeles

https://www.researchgate.net/publication/230820864_Qualities_of_Chiffon_Cake_Prepar

ed_with_Indigestible_Dextrin_and_Sucralose_as_Replacement_for_Sucrose
 COMPARATIVE STUDY ON THE TEXTURE OF CHIFFON CAKE BY USING

CALIBRATED AND IMPROVISED EQUIPMENT

In Partial Fulfillment of Research Project

Submitted by:

Callao, Renelie D.

Dellera, Jerleen B.

Diodos, Laysa B.

Perez, Princess S.

Sargento, Genelyn C.

Bernacer, Danilo P.

Grade 12 Cookery

March 2018