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CHAPTER I: THE PROBLEM AND ITS BACKGROUND

I. INTRODUCTION

Baking industry is characterized with a variety of different products that daily find

their place on the market. Their quality estimate all possible generations of consumers.

Stable quality of production, from the long-term point of view, is not easy to preserve.

Position on the market are hardly gained, but very easily lost. In the case of so sensitive

production such as the baking industry, in order of keeping of the existing positions, it is

unavoidable to make all possible efforts for keeping of the achieved levels of

competences. Competence is commonly expressed over three basic factors: the quality,

the time and the price. These factors commonly represent basic – main criteria that

determine consumer’s preferences for definite products. Nevertheless, consumers, which

are accustomed with the conventional flavors, with already formed their own quality

criteria, and being unable even to recognize distinctive sorts of bread, or to give judgments

about its quality, represent the interested customers of this industry, which are really not

easy to satisfy. No educated with respect to quality, consumers very often do not know

what they really seek. But, the indicative fact, which is generally accepted, is that on the

market one can meet distinctive oscillations of the product quality. Goal of this work is to

indicate the possible methods of estimation of products quality, whose choice could assure

the demanded quality of baking industry products for the long periods of time.
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II. BACKGROUND OF THE STUDY

According to ANN ARBOR Whether you're baking bread or building an organism,

the key to success is consistently adding ingredients in the correct order and in the right

amounts, according to a new genetic study by University of Michigan researchers.

Using the baker's yeast Saccharomyces cerevisiae, Patricia Wittkopp and her colleagues

developed a novel way to disentangle the effects of random genetic mutations and natural

selection on the evolution of gene expression. Their findings were published online March

16 in the journal Nature.

"These results tell us that the effects of mutations available for natural selection to

act on can play a large role in how an organism evolves. The approach we developed

allows us to test what those influences are and to better understand how evolution works,"

said Wittkopp, an associate professor in the U-M Department of Ecology and

Evolutionary Biology and in the Department of Molecular, Cellular and Developmental

Biology.

The first authors of the Nature paper are EEB graduate student Brian Metzger and

former MCDB graduate student David Yuan.

In their study, the U-M researchers used the TDH3 gene, which helps baker's yeast

cells convert sugar into energy used for growth. To understand how different genetic

mutations impact TDH3 expression, they systematically changed each of the DNA base

pairs in a region of the gene known as the promoter, which controls the amount of the

gene that is expressed.

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They created all of the different possible genetic mutations in this region and

measured the change in gene expression caused by each mutation.

"Surprisingly, we found that most mutations didn't change the average expression

of TDH3 but instead changed how variable TDH3 expression was among genetically

identical cells," Wittkopp said.

"It would be as if you changed the recipe for a loaf of bread in a way that didn't

change the average quality of the bread but instead caused individual loaves to be

unpredictably good or bad," Metzger said.

The researchers then surveyed natural yeast strains to see which of the many

genetic "recipes" the yeast actually use in the wild.

"We found that versions of the sequence controlling TDH3 expression that

increased variance in gene expression were rarely found in the wild, indicating that natural

selection prefers TDH3 expression to be consistent, resulting in similar amounts of gene

product in every cell," Metzger said.

The experiments showed that natural selection can act not only on the level of gene

expression but also on the consistency of expression. This consistency of gene expression,

known as expression noise, affects evolutionary fitness by altering the chance that a given

cell has the most advantageous amount of a gene product.

"Measuring the effects of new mutations provides a critical, but typically missing,

piece of the evolutionary puzzle," Wittkopp said. "This study shows how knowledge of
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what can happen to traits in the absence of selection provides novel insight into the

evolutionary processes that give rise to genetic differences observed in the wild."

Other authors of the Nature paper are Jonathan Gruber and Fabien Duveau of the

U-M Department of Ecology and Evolutionary Biology. Funding for the work was

provided by the March of Dimes, Alfred P. Sloan Research Foundation, National Science

Foundation, National Institutes of Health and U-M.

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III. CONCEPTUAL FRAMEWORK OF THE STUDY

INPUT PROCESS OUTPUT
 Knowing the  Enhancem  Gives idea
Effects of the ent of their to enter the
Consistency of creativenes business
the Pastry s in baking world
Products that a product
being sold
The Figure 1 above shows the Conceptual Framework of the Study as if it
describes the outputs above the Framework.
The first input shown above, it describes the effects of the consistency of

having a good quality of pastry products that is being sell. It will start by knowing

the reason behind of the consistent of having a good quality in pastry products. It is

important to know, so that they’ll know how to budget their expenses to have a good

quality to their baked or pastry products and by knowing how to impress their

customers. The students will become creative in baking. They don’t need to buy

branded or expensive ingredients just to say or see that their pastry product has a

good quality. They also learned business because they know how to budget the

ingredients that they use but they're sure that their product has good consistency in

having a good quality. After learning how to budget and to make sure that the product

that they baked is surely has a good quality, it will give them an idea to have a

business. Being proud to their baked products that they sell, some of them wanted to

have a business plan in the near future or while they’re studying, they can have a

business so that they can also provide their daily needs and they can also give

financial support to their families. They will continuously improve all aspects of their

business in order to sustain the long-term of their customers and themselves

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IV. STATEMENT OF THE PROBLEM

A. GENERAL STATEMENT

This study is aims to determine the Effects of the Consistency of

Having a Good Quality of Pastry Products that is Being Sell or Produce by

the Grade 10 Students of Benigno “Ninoy” Aquino High School. Research

about the process and usage of products to present the procedure accurately

and to give a high quality of bread and pastries to the customers. This

article is loaded with necessary questions to isolate the primary reason of

the consistency of having a good quality in pastry products. I have

conducted many questions that asked to the study and those are:

B. SPECIFIC STATEMENT

1. Can the product use in baking be economize?

2. Is the product okay and it is not about to be rotten?

3. Have you done the procedure correctly?

4. How can this be prepare well?

5. How can you say that you are professional in baking?

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V. HYPOTHESES

ALTERNATIVE HYPOTHESIS (HA)

There is significant difference between the effects of the

consistency of pastry products that is being sell or produce by the Grade

10 Students of Benigno “Ninoy” Aquino High School.

NULL HYPOTHESIS (HO)

There is no significant difference between the effects of the

consistency of pastry products that is being sell or produce by the Grade

10 Students of Benigno “Ninoy” Aquino High School.

VI. SIGNIFANCE OF THE STUDY

This study will benefit the following person or group of persons:

 Students

It will serve as their guide to improve their performance in order to

have a good quality of their baked products to be sell or produce and

also they can learn how to handle a business.

 Researchers

They can use it as a source of information about the effects of the

consistency of good quality pastry products that being sell or produce.

It inform the researchers what is the good and bad effects of having a
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good quality pastry products. It will also provide them information in

doing their research that was connected to their specialization.

 Faculty

It will serve as their handouts and basis in monitoring their

students’ academic performance. The faculty members will have an

idea to have a business or to enter the business world after knowing the

effect of having a consistent good quality of their products.

VII. SCOPE AND LIMITATION OF THE STUDY

The study aimed to determine the effectiveness of the consistency of pastry

products within the class of Grade 10 Students. This group of students belongs

to Benigno “Ninoy” Aquino High School

The study information provided by the students concur or contradict the

possible effect which were earlier stated.

The researcher will use a sampling method and the result of the survey will

then contribute perceptiveness in planning and dating the solutions to address

the said problems being distinguished that needs an exploit or an appropriate

action.
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VIII. DEFINITION OF TERMS

Attendance- being present in the tve class

Consistency- the quality expressing the pastry products

Pastries- baked products that the students of Benigno “Ninoy” Aquino High

School produces

Quality- the variety of products that being produce by the students of Benigno

“Ninoy” Aquino High School

Students- Grade 10 students of Benigno “Ninoy” Aquino High School

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CHAPTER II: REVIEW AND RELATED LITERATURES

A. GRADE 10 STUDENTS OF BNAHS (STAFFING)
Brian Hill (2013) stated that employees are the face of the bakery

to your customers. Staff is an important element inside the bakery’s success.

Baking is science, and exact portions are required for the products to turn out

consistency delicious. Train the staff by offering samples of properly prepared

products. Test employees on their knowledge, but make it fun rather than

drudgery.

B. OPERATIONS AND CLEANLINESS

Brian Hill (2013) and Nick Diulio (2010) stated that bakeries are

inspected and graded by country or state health authorities. Those grades

are usually placed where customers can see them. Cleanliness, so the

expression goes, is next to goodliness and while no expert would elevate

the need for a tidy restaurant to the realm of spiritual enlightenment, many

are passionate about one point.

C. FINANCIAL MANAGEMENT

Kevin Johnston (2010) Financial of your small business

encompasses more than keeping an accurate set of books and balancing

your business checking account. You must manage your finances so you

don’t overspend and so you remain prepared for all expenditures, as well

as profit distributions.
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D. MARKETING

Brian Hill (2013) and Kristie Lorette (2010) stated that “Bake it

and they will come” doesn’t work in real life, only in the movies. You may

think that your baked goods will sell themselves, but unless you let

customers know about your bakery, no one will be eating your pastries.

The heart of your business success lies in its marketing.

SYNTHESIS

Brian Hill (2013) stated that bakery is a business and requires the

owner to be a saury financial manager us well as knowing the ins and outs

of baking. Through this statement this can only mean that this study would

pertain the certain business of baking as well as workers or individuals

should or must know the basic executions of bakery.

For a business to succeed, the product or service it provide must be

known to potential buyers. Unless your business is known in the

community and have communication with your customers readily

available, you have to use marketing strategies to create product or service

awareness.
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CHAPTER III:

METHODOLOGY

This chapter presents the research design, research locale,

population and sampling technique, research instruments, data gathering

procedures and data analysis.

A. RESEARCH DESIGN

This study is a descriptive type of research, the descriptive type of

research is to describe systematically and accurately the facts and

characters of a given population or are of interest. The purpose of the

any one of them alone right offer. Accurate and systematic

description of “something” or “someone” is the cornerstone of this

research design. In this study, the researcher is focusing to the Grade

10 students of Benigno “Ninoy” Aquino High School, Bread and

Pastry. Bread and Pastry is a mix and bake ingredients according to

recipes to produce small quantities of breads, pastries, and other

baked good for consumption on premises or for sale as specially

baked goods. The purpose of this study was to examine the following

which may differ between the goods and bad effects of the

consistency of pastry products that is being sell. In this study effects

of the consistency implies a situation where an individual is the

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effects of their financial, proper hygiene and also the quality of the

pastry products.

B. RESEARCH LOCALE

The study will be conducted at Benigno “Ninoy” Aquino High

School, it envisions students with high academic performance,

technologically competent, physically fit, environmentally friendly,

morally and discipline citizens of the society. The Benigno “Ninoy”

Aquino High School is very interesting because of their curricular

activities. The school implemented two sets of curriculums under the

direct supervision of Technical Educational Skill Development

Authority (TESDA) and Department of Education (DepEd) namely

Vocational and Technical Education (TVE) and Basic Education

Curriculum (BEC), they made students engage in disciplinary actions.

It also supports k-12 program with positive outlooks in bring change

to education system of our country.

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C. POPULATION AND SAMPLING TECHNIQUE

The population for this study was the grade 10 students

major in bread and pastry of BNAHS. In bread and pastry class,

randomly selected from a group on each 10 students in bread and

pasty. Students who sells those pastry products will be the

respondents and they were randomly selected from their tve class.

Grade 10 students who is currently taking Bread and Pastry that has

students who is currently taking bread and pastry that has students

averaging up to 40. In this particular study, the provided survey

questionnaire’s would still depend on how much students one there

taking bread and pastry as a major subject.

Table 1: respondents of the Study

Number of Students Total

Boys 20

Girls 20 40
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D. RESEARCH INSTRUMENT

Based on the descriptive research design, the instrument

will be used in this study is a survey questionnaire. The researcher

will conduct a survey questionnaire. It may contain personal

information that the participants will be confidential. The survey

questionnaire has a multiple choice so that the participants can answer

it easily and the questions has a connect to the study.

E. DATA GATHERING PROCEDURES

This part, it includes the interpreting the gathered data in

this particular study:

1. Development of Survey questionnaires- this procedure will be

done for three days to create a survey questioner.

2. Permit to conduct a research- it is important to have the

authority to conduct survey to the respondents

3. Distribution of survey questionnaire- this procedure will be

done after submitting the permit to conduct a survey to those who

has the authority. This part is important to gather the information

needed in the study to make it more legitimate.

4. Tabulating the data- this part will be conducted after collecting

the survey questionnaire from the respondent. The researcher will

use the table and graph for them to be able to tabulate or compute.
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F. DATA ANALYSIS

This part includes the analysis, interpreting the gathered

data, and the collected information based on observation which regards to

the study. The description of the statistical tools must be provided to gain

more information.

T-test

It is an analysis of two populations’ means through the use

of statistical examination; a T-test with two sample is commonly used with

small sample sizes, testing the difference between the samples when the

variances of two normal distributions are not known.

Z-test

It is a statistical test used to determine whether two

population means are different when the variances are known and the

sample size is large. The test statistics is assumed to have a normal

distribution, and nuisance parameters such as standard deviation should be

known for an accurate to be performed.

PEARSON R

The Pearson Product-moment coefficient is a measure of

the strength of the linear relationship between two variables. It is referred

to as Pearson’s correlation or simply as the correlation coefficient a perfect

positive linear relationship, r=1

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MEAN, MEDIAN, AND MODE

In statistics, that single value is called the central tendency

and mean, median and mode are all ways to describe it. To find the mean,

add up the values in the data set and then divide by the number of values

that you added. To find the mode, identify which value in the data set

occurs most often.

STANDARD DEVIATION

It is a measure of the outcome in observation within a set

of data. Usually, we are interested in the standard deviation of a population.

However, as we are often presented with data from a sample only, we can

estimate the population standard deviation from a sample standard

deviation.

FREQUENCY

It is a tabular representation of a observation data set used

to organized and summarize the data. Specifically, it is a list of either

qualitative or quantitative values that a variables takes in data set and the

associated number of times each values occurs (frequencies).