Savory Fern Bread Chap 1 5

EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE & TECHNOLOGY 1
COLLEGE OF HOSPITALITY MANAGEMENT

 Contents of Chapter 1 (The Problem And Its Background)
Chapter 1 is the start of the main text or body of the manuscript/ research paper. It is
composed of the following subtopics:
1. Introduction
2. Theoretical Framework and Conceptual Framework
3. Statement of the Problem
4. Hypothesis/Hypotheses
5. Scope and Limitation of the Study
6. Significance of the Study
7. Definition of Terms
Introduction
This is a group of paragraphs which is the start of chapter 1. This must be written
carefully to create impact and general interest and enthusiasm to read on the part of the
reader. A well-written introduction is a good starting point that sets the tone of the entire
paper. Since the research paper is an objective and scientific report it should contain simple
and scientific words as well.
Statements of the researcher’s own ideas or opinions are allowed but these must be
logically presented and supported by facts, records, documents, widely circulated information
and statements from persons of established authority.
The introduction should not be more than three (3) pages long.
This part should contain a discussion of any or all of the following:
1.1. Presentation of the situation or problem (macro-micro-mini-level)
1.2. The existence of an unsatisfactory condition, a felt need/ problem that requires a
solution
1.3. Rationale for conducting the study- (why it is necessary to conduct the study)
1.4. Historical background of the problem (when it started, how and where. It describes
the problematic situation, the extent and gravity of the problem who are affected by it,
its effects, etc. and how it led the researcher to conduct the study and conceptualize
the research problem.

Sample Introduction of Introduction
CHAPTER 1
The Problem and Its Background
Introduction
Bread, in all its various forms, is the most widely
consumed food in the world. Not only is it an important
source of carbohydrates, it’s also portable and compact,
which helps to explain why it has been an integral part of
one’s diet for thousands of years. Bread is a staple food
prepared from dough of flour, water, leavening agent known
as yeast and usually by baking. Throughout recorded history
it has been popular around the world and is one of the oldest
artificial foods in Egypt and used for offering and currency.
In fact, history told that bread is of great importance when
it comes to diet of Greeks. Middle age era also stated that
being a baker and having a bakeshop gives a lot of advantage
to ones’ profession and status in life.
Restaurateurs may have once taken bread for granted,
but no more. They’ve discovered that bread, as humble and
relatively inexpensive as it may be, can be a powerful menu
differentiator. Operators are paying new attention to


artisan preparations, health issues, and opportunities to
surprise and please consumers with new bread varieties,
flavors and textures. Some of the bread trends are Artisan
Bread, In house baking, Flat bread, Focaccia, Whole grains,
Gluten-free breads, Ciabatta and Seasonal bread.
It is on this light that the researchers decided to
utilize Fern Leaves as flavoring and coloring to basic
universal dough and create a unique kind of savory bread.
Fern leaves are an indigenous plant that grows along streams
bank or riverbank and damp areas. These plants are greenish
by color, edible and have been consumed as salad, which is
classified as appetizer. The fern leaves are to be
incorporated with the dough along with the other fillings
which are stuffed in to the dough when baked. Since ferns
are green leafy leaves, it might be rich in nutrients and
helpful to one’s diet.
There is this one of a kind fern variety
that Filipinos love to eat. This indigenous vegetable is
commonly called “pako”. Aside from its distinctive taste
when used as an ingredient for the Fern, here the Healthy
Nutrients which one can get from fern eating. Calcium is a


mineral which is responsible for the formation of strong
bones and teeth. Aside from that, calcium is also useful for
the proper functioning of heart, nerves, muscles, and other
body system. Phosphorus serves the same function which is
similar to calcium. Added to its function to our bones and
teeth, this above mentioned mineral also helps in the
utilization of carbohydrates and fats and in the synthesis
of protein for the growth, maintenance, and repair of cells
and tissues. Iron serves as an avenue for the proper
distribution of oxygen in the body. With this regard, the
consumption of carefully selected fruits, vegetables and
herbs (like pako) would help you go back to life and solve
the iron insufficiency problem in your body.
Fern classification generally shows a trend from highly
artificial, based on an interpretation of a few extrinsic
characters, via natural classifications derived from a
multitude of intrinsic characters, towards more evolutionary
circumscriptions of group that do not in general align well
with the distribution of these previously used characters
Thus, the main reason for conducting this research is
to find an adequate use of fern through bread products,


providing a new taste of savory bread in a healthy and
convenient way.
Conceptual Framework
The conceptual framework clarifies the relationship between among the major
variables of the study and maybe presented through a paradigm such as the Input -
Process – Output (IPO) Model or other illustrative presentation.
If the IPO is utilized, the following must be observed:
a. The columns must be of equal size.
b. Feedback loop must be properly indicated.
Conceptual Framework
The study will use the IPO model as shown in Figure 1
in the next page.
The Input (I) blocks contains books, thesis, websites;
tools and equipment; and ingredients and used in making
Savory Fern Bread; the assessment on the quality
characteristics in terms of color, aroma, flavor/taste,
texture and the level of its acceptability.
The Process (P) block includes the procedure in
preparing Savory Fern Bread, Nutrients Analysis evaluation
of the finish product through the survey questionnaire; in
statistical treatment of the data, analysis and
interpretation of the data.


The Output (O) reflects the result of the study which
is Savory Fern Bread.
INPUT PROCESS OUTPUT
 Reading  Procedure in
materials: preparation of
 Books “Savory Fern
 Thesis Bread”
 Website  Nutrients
Analysis
 Tools and
Utensils  Evaluation of
the finished Savory Fern
 Ingredients product
Bread
through survey
 Survey result on questionnaires
the quality
 Statistical
characteristics
and treatment of
acceptability of the data
Savory Fern  Analysis and
Bread interpretation
 Color of the
 Aroma gathered data
 Flavor/
Taste
 Texture
Feedback
Figure 1. Conceptual Framework of the Study

Statement of the Problem

The first paragraph includes a statement of the purpose of the study and expressed in
a declarative sentence. The next paragraph contains the sub-problems expressed in
interrogative sentences.
The future tense is used for proposals while the present tense is used in the final copy
of the thesis or dissertation.
Statement of the Problem
This study aims on the practical utilization of fern
leaves in the development and preparation of Savory bread.
Specifically, it seeks to answer the following sub-
problems:
1. What are the ingredients, tools, utensils, and
procedures in the development and preparation of Savory Fern
Bread?
2. How do the respondents assess the quality of
Savory Fern Bread in terms of?
2.1 Color;
2.2 Aroma;
2.3 Flavor/Taste and;
2.4 Texture

3. Is there a significant difference on evaluation of
the respondents as to the quality characteristics of Savory
Fern Bread using the aforementioned variables?
4. What is the level of acceptability of Savory Fern
Bread as evaluated by the two groups of respondents?
5. Is there a significant difference in the level of
acceptability of Savory Fern Bread?
6. What is the nutritional analysis of Savory Fern
Bread?
Hypothesis/Hypotheses
This is stated in the null form (Ho) with an introductory sentence. Use Hypotheses for
more than one hypothesis.
Hypotheses
This study will hypothesize that:
1. There is no significant difference in the assessment
of the respondents on the quality characteristics of Savory
Fern Bread in terms of
2. There is no significant difference in the evaluation
of the respondents as to the level of acceptability.

Scope and Limitation of the Study

The first paragraph contains the Scope which delineates how the study will be narrowed
or the boundaries in terms of people involved in the study, instrumentation, time, location or
the “who,” “where,” “when,” and “how” of the study.
o Sample Scope and Limitation of the Study
Scope and Limitation of the Study
This study will cover the development and preparation
of Savory Fern Bread; determine the quality characteristics
and level of acceptability in terms of crust, aroma, color,
flavor/taste and texture.
The setting of the study will be in Robinsons Galleria.
There are two groups of respondents which will be composed
of ten (10) Expert Bakers and forty (40) Consumers of Red
Ribbon, Goldilocks, Tous Les Jours, Boulangerie and Mary
Grace. The product will be developed at CHM laboratory,
EARIST Nagtahan, Sampaloc, Manila. The nutrient analysis
will be subjected at Sentrotek, P.O. Box 280, Greenhill, San
Juan, Metro Manila.
The duration of the study is from June 2017 to March
2018.
Significance of the Study

It begins with an introductory statement and must identify who will benefit from the
study.
Significance of the Study
The study will be beneficial to the following:
Expert Baker. They will be able to take this product as
a reference in innovating their original recipe and
incorporate indigenous leaves that are rich in nutritive
value.
Consumers. They will be able to relish a different kind
of savory bread in the market.
Researchers. This study will provide information on how
to develop and prepare Savory Fern Bread.
Bakeshop Owners. This study will give the bakeshop
owners a new idea of bread and how they will develop it.
Other Researchers. This will greatly contribute as a
source of related studies to other researcher of similar
scope and orientation; it will also help them in finding a
source of possible related thesis research.

Definition of Terms
It defines important terms or variables used in the study. Terms should be identified
conceptually or operationally. Provide an introductory sentence. Terms should be
alphabetically arranged. Acronyms and abbreviations should be spelled out. For two or more
worded terms, only the first letter of the first word should be capitalized, unless otherwise
indicated. Sources of constitutive and technical definitions should be properly acknowledged.
Definition of Terms
The following terms are operationally and conceptually
defined for a clearer understanding of the study;
Aroma is the characteristic that is usually pleasant,
odor given off by certain plants, spices etc. (Block, 2010)
Bread is a staple food prepared from dough of flour and
water, usually by baking. (Presse, 2010)
Fern leave is a leaves of a plant that grows in
riverbanks or streams, it has divided leaves, no flowers
edible for making salad for appetizer. (Karol, 2010)
Fermentation is the process by which yeast converts
sugar into alcohol and carbon dioxide; it also refers to the
time that yeast dough is left to rise—that is, the time it
takes for carbon dioxide gas cells to form and become trapped
in the gluten network. (Labensky, Martel and Van Dame, 2012)


Flavor refers to the quality belonging the food, drink
etc. that is experienced through the combined senses of taste
and smell. (Fleming, 2015)
Leavening Agent hold the gases and form the structure
of the baked item. More details of the leavening process.
(Gisslen, 2011)
Savory is a full of flavor, delicious and tasty —
usually filled with something that someone has
cooked. (Cauvain, 2015)
Taste is the sense which perceives and distinguishes
between salt, bitter, sour and taste buds in the mouth by a
solution of the substance in the saliva. (Hui, 2010)

 Contents and Sources of Chapter 2 (Review Of Related Literature And Studies)

This part of the paper includes literature and studies, both local and foreign which are
relevant to the research study. Writing the review requires reading a lot of materials
and spending a lot of time in the libraries. General information books such as
dictionaries, encyclopedias, almanacs, reference books, textbooks, theses,
dissertations, research journals, handbooks, magazines, survey reports are some of
the possible sources of related literature and studies.
Note:
Only literature and studies related in purpose or findings to the current study should be
included in the review. For related studies, the discussion should be a brief critical analysis of the
purpose, method of the study, principal findings and conclusions. Point out how and which of the
studies reviewed relates to the problem at hand. The present study should be shown to relate
with or evolved from earlier work.
Presentation of the literature and studies should be done thematically or according to the
variables of the study.
For documentation, the APA author/date style of parenthetical citation is utilized.
The place of publication determines whether the literature or studies cited is foreign or local
utilized.
Reviewed literature except those of historical importance must be copyrighted within the
last ten years while five years for studies. A minimum of ten (10) literature/studies which are
relevant to the present study must be cited.
The place of publication determines whether the literature or studies cited is local foreign.
Note: at least 5 local authors and 5 foreign authors

(2014 and above) year of publication
CHAPTER 2
Review of Related Literature and Studies
Local Literature
Bayeh (2010) stated that whole grains are containing
complex carbohydrates like starch and fiber protein, vitamin
Band zinc. Good whole grains choices include whole-wheat
bread, brown rice, barley, whole-wheat pasta, wild rice,
oatmeal, barley, whole-kernel corn and popcorn. Thus breads
that are pure white made from rice and white bread may have
lost those important nutrients during processing like
threshing or milling.
Fern and flourish plants are so called higher plants
which differ from the low plants, for example, mosses and
mushroom by construction. They consist of 3 basic organ,
the root, shot or trunk and leaf. Ferns are hardly
herbaceous plants which lost their leaves either in autumn
and are winter-green or ever-green. They grow from rhizomes
which like most ferns are more or less arising erect above
the ground. Some species also form short


creeping rhizomes, spread out over single location. The
leaves called frond with the fern, consisting of stripe and
lamina. The fern has many different forms and colors which
from redly, light green, dark green to yellowish green.
Reproduction takes place around the spores; it contracts to
the flourished plant which reproduced by seed. The spores
or fern are produced on the underside of the fronds,
combined in groups within a spore case. The spongaria stand
together in group sometimes covered with veil. With some
fern species the spores are produced at separate fronds,
which often differ from the normal fronds, for example with
Royal fern, sensitive fern and ostrich fern. The spores
mature mostly between July and November and are spread by
the wind. With promising conditions, they develop themselves
from the spores then become green thin flat growth, known
“prothallus”, where the male and female genital organs are
fond. With enough humidity the conception takes place on
the protahallus and it develop onto itself a young fern
plant. A regular change finds it between a sexual generation
and an unisexual generation. Ferns are resident in all
climate zones. Particularly rich on ferns are regions in


damp climate. The biggest species number is resident in the
tropics. Here many species live as an Epiphyt.
According to Llorach (2012),the study points out that
the people who daily consumes bread, white or whole meal,
show a healthier lipid profile –lower levels of LDL
cholesterol and higher levels of HDL cholesterol-than the
people who consume it sporadically or don’t consume it. The
study also reveals that regular bread consumption is
associated with a lower insulin concentration. This is “This
is a really important data, when the body does not answer
in a correct way to the insulin’s action, glucose cannot
reach the inner part of cells and it is accumulated in
blood, explains Andres –Lacueva. This mechanism-insulin
resistance is a key pathological process in the development
of type 2 diabetes mellitus, also associated with a high
risk of cardiovascular disease.
The result of the study coincide with other scientific
works that also talk about a possible prevention effect of
fiber consumption-especially the whole meal ones-against
the development of insulin resistance. Moreover, this study
shows the regular consumption of bread, a good source of


carbohydrates, vitamins, minerals and fiber, what
represents an increase in the consumption of carbohydrates
is not related to an increase of body weight.
Orillos and Uy (2012) stated that the existing breads
continue to evolve and make up a delightfully diverse
selection of baked goods from the bonnet shaped Pan de
bonete to the different kinds of ensaymada, from the Torta
of Leyte and Samar to the classic Monay. Panaderia includes
bakeries which have endured in this culinary craft, from
Quezon City’s Kamuning Bakery and Malolos’ Lazaro Bakery to
Guagua’s La Moderna and Silay City’s El Ideal Bakery telling
the story of the people behind the ovens. There’s also a
guide to run one’s bakery and a set of basics for baking
Pinoy bread.
According to Dinaga (2015) the most common food serves
in restaurant today is more on breads with interesting
selection of fresh artisanal breads. Each of bread has common
ingredients such as flour, water, shortening, salt and
leavening agent. Rich dough refers to a kind of dough that
has high contents of fat, sugar and eggs. The basic types of
dough to make are simple sweet roll dough that is soft and

sticky. This has weak gluten and important consideration for
proofing is needed during proofing and baking sweet dough
products. Another breads which are known all over the country
are rolled-in dough like Danish pastries and croissants are
rich in fat because of the butter in between their layers.
They are known as Veinnoiserie.
Dinaga, (2016) defined Bread as leavened dough that
was fermented and baked to a specific heat in an oven. It
is an essential casing in preparing sandwiches or Hors
d'oeuvre.
Foreign Literature
According to Friberg, (2010) baking of bread dates back
to the Stone Age, when people first learned to grind seeds
probably barley and millet - in mills made from stone. It
was not a huge leap from the first porridge to bread. Early
bread, heavy and unleavened, was cooked on heated stones
(this period was not called the Stone Age for nothing). Over
the centuries, the process of milling grain was improved.
With the aid of wind-powered fans and sieves, people
developed a way to remove parts of the chaff and bran. The
Romans and Greeks further advanced cultivation and milling


methods and produced different kinds of flour in various
stages of refinement. Baking bread has always had an
important place in the European home. Local regions of
various countries produce breads that differ not only in
flavor, but also in shape. Although today most bread is baked
commercially, home baking is still a favorite hobby of many.
Basically, there are four types of bread products: loaf
breads made with yeast and breakfast items, such as
croissants and Danish pastries, made with laminated dough,
quick breads, which are leavened with baking powder or baking
soda and flat breads, which may or may not be leavened.
Baking with yeast demands that ingredients be in proper
proportion. Yeast needs sugar to grow, but too much sugar
can slow the process to the point where it stops altogether.
As it melts and caramelizes, sugar adds color and flavor to
the bread. Salt is used in yeast dough to add color and
flavor and to retard the action of the yeast just a little.
According to Gisslen, (2011) bread in its simplest form
is nothing more than dough of flour and water, leavened by
yeast and baked. In fact, some hard-crusted French breads
contain only these ingredients, plus salt. Other kinds of


bread contain additional ingredients, including sugar,
shortening, milk, eggs, and flavorings. But flour, water,
and yeast are still the basic building blocks of all breads.
Yet for something that seems so simple, bread can be one of
the most exacting and complex products to make. Success in
bread making depends largely on one’s understanding of two
basic principles: gluten development and yeast fermentation.
Culinary Institute of America, (2011) Lean dough
contain only relatively small amounts of sugar and fat, if
any. Breads made from lean dough tend to have a chewier
texture, more bite, and a crisp crust. Hard rolls, French
and Italian-style breads, and whole wheat, rye, and
pumpernickel breads are considered lean. Enriched dough is
produced by the addition of ingredients such as sugar or
syrup, butter or oil, whole eggs or egg yolks, and milk or
cream. Included in this category are soft rolls, brioche,
and challah. When fats are introduced, they change the
dough's texture as well as the way in which it behaves during
mixing, kneading, shaping, and baking. Enriched dough is
usually softer, and the finished product has a more tender
bite after baking than items from lean dough. They may be

golden in color because of the use of eggs and butter, and
the crust is soft rather than crisp.
Wheat flour (all-purpose or bread flour, for instance)
is the basis of yeast-raised dough. Wheat flours contain a
high percentage of protein, which gives a good texture to
lean dough.
Lohman (2012) stated that bread, in all its various
forms, is the most widely consumed food in the world. Not
only is it an important source of carbohydrates, it’s also
portable and compact, which helps to explain why it has been
an integral part of our diet for thousands of years. In
fact, recent scholarship suggests humans started baking
bread at least 30,000 years ago. Prehistoric man had already
been making gruel from water and grains, so it was a small
jump to starting cooking this mixture into a solid by frying
it on stones. A 2010 study by the National Academy of
Sciences discovered traces of starch (likely from the roots
of cattails and ferns) in prehistoric mortar and pestle-
like rocks. The roots would have been peeled and dried
before they were ground into flour and mixed with water.
Finally, the paste would be cooked on heated rocks.


According to Jensen (2012) bread is embedded in the
Norwegian food culture and therefore a large part of our
daily diet. Despite frequent media debates about the health
benefits of low carb and low glycaemic diets the past decade,
the Norwegian consumption of grain has not decreased, but
instead significantly increased in the same period. The
consumption of whole meal flour however, has not changed
much, and contributes approximately only 20 per cent of the
total meal turnover. The intake of fiber is significantly
lower than the recommendation of 25-35 g fire a day. This is
the trend despite an increase in the intake of fiber during
the period from 1977-2008 (Helsedirektoratet, 2011).
Therefore, the Norwegian government, through their official
dietary advice, urges an increased consumption of whole meal
bread and cereal products (Helsedirektoratet, 2011).
According to a report from Statens Institute for
Forbruksforskning (SIFO), half the Norwegian population buys
their bread in grocery stores. While baking bread from
scratch is a downward trend, more people use readymade bread
mixes. Industrial produced bread often contains large
amounts of salt, additives and e-agents (Monterio, 2010).


Furthermore, healthy wholegrain bread is often expensive and
frequently has a poor shelf life. Despite more spare time
only half of the Norwegian population reaches the
governments recommendation of being physical activity for at
least 30 minutes a day (Folkehelseinstituttet, 2011). In
line with other populations around the world the Norwegian
one is affected by increased levels of lifestyle related
diseases like diabetes, overweight and cardiovascular
disease (Helsedirektoratet, 2011). The Norwegian population
is also alike to other populations around the world getting
heavier. The proportion of the population who has a weight
problem is increasing. However, lifestyle related diseases,
like overweight are to a large extent preventable through
healthy diet and physical activity (Helsedirektoratet,
2011). Most studies that look at the effects of physical
activity on health measure leisure time physical activity.
However, many people get physical activity from non-leisure
10 activities like activity at work and household chores.
Household chores, e.g. baking bread can be good every day
activity. I.e. bread baking therefore has the potential of
affecting people’s activity level. In addition, according to


a study conducted among a representative sample of the adult
segment of the U.S. population, non-leisure time physical
activity was connected to a reduction in all-cause
mortality. Moreover, spending time baking bread may also
reduce the time people spend on sedentary activities like
watching TV. To bake your own bread will in addition provide
you with healthier bread, with more whole-grain and less
energy and salt than commercial produced bread. Since the
Norwegian population eats a lot of bread, switching to a
healthier alternative can be of importance.
Labensky, Martel and Van Damme, (2012) Bread making is
an art that dates back to ancient times. Over the centuries,
bakers have learned to manipulate the basic ingredients—
flour, water, salt and leavening—to produce a vast variety
of breads. Thin-crusted baguettes, tender Parker House
rolls, crisp flatbreads and chewy bagels derive from careful
selection and handling of the same key ingredients. A renewed
interest in the traditional craft of baking has seen many
new artisan bread bakeries open in recent years. Customers
are demanding, and more restaurants are serving, exciting
bread assortments to their guests at every meal. Although


few baked goods intimidate novice bakers as much as yeast
breads, few baked goods are actually as forgiving to prepare.
By mastering a few basic procedures and techniques,
restaurants and bakeshops can offer their customers
delicious, fresh yeast products. Yeast breads can be divided
into two major categories: lean dough and rich dough. Lean
dough, such as those used for crusty French  and Italian
artisan breads contain little or no sugar or fat. Traditional
sourdough and rye breads are lean dough that requires special
handling to bring out their unique flavor. Rich dough, such
as brioche and challah, contain significantly more sugar and
fat than lean dough. Rich dough bakes into softer products
with a tender crust and interior crumb. Enriched Yeast Breads
is a specific type of rich, flaky dough that is made by
incorporating layers of fat and flour.
Gisslen, (2013) Simple sweet-roll dough is the easiest
of these products to handle. Even these, however, require
care, as they are usually softer and stickier than bread
dough. Because their gluten structure is not as strong as
that of lean dough, more care must be taken in proofing and


baking sweet dough products. Laminated dough, such as those
for Danish pastries and croissants, are especially rich in
fat because they consist of layers of butter between layers
of dough.
Institute Culinary of America, (2016) stated that the
term enriching indicates that ingredients containing fat or
sugar are added to the dough. Many different ingredients,
such as milk, oil, or beer may be used to enrich dough.
Often, enriched breads also contain a measure of sugar that
has been introduced either through the addition of
ingredients that contain some type of sugar (e.g., lactose,
through the use of milk), or simply by the addition of a
granulated or syrup form of sugar. The addition of fat or
sugar affects the finished product. The additional fat acts
to shorten the gluten strands and increase the elasticity of
the gluten in dough. This will have a tenderizing effect on
the finished product, yielding a tenderer crumb and the
development of a so crust. Additional sugars promote quick
fermentation on and browning of the crust during baking.
According to Americas Test Kitchen (2016) Bread baking
has its own language. Talking about the flavor and the

texture of a finished loaf of bread in the context of its
two main parts: the crumb (the interior of the loaf) and the
crust (the exterior of the loaf). The crumb constitutes the
bulk of the bread and can be either lean and chewy (the
result of using just flour, water, salt, and yeast) or
enriched so that is has a more luxurious flavor and soft
texture (from the addition of dairy, butter, and/or eggs).
The crumb can be tight or closed, meaning it lacks interior
holes if the dough contains a relatively low amount of
liquid, or it can be open, meaning it features larger and
sometimes irregular holes if the dough contains a relatively
high amount of liquid. The crust—the browned sheath that
encases the crumb—varies across breads as well. It can be
soft, golden, and barely detectable, or it can be dark brown
and satisfyingly crunchy.
This is related studies which
means……the same study nyo with
them….you need to copy the

result.Again 5 local studies
and 5 foreign studies….maybe
derived from journal,
dissertation, magazines or ebook
(pdf) copy the http from the
source
Local Studies
Joey (2010) to bake the perfect cupcake, one must pay
attention to the chemical reaction involved since any wrong
move can be a letdown Chef. Chef Joey explains ”for
instance.” The main ingredient for bread is always flour,
salt, water and a leavening agent, some also adds some sugar.
The sugar cannot exceed the way of the flour; otherwise you
have to adjust the liquids, the egg, and so on. The leavening

should be controlled to much will make the cake crumbly, too
little will make it very dense. “He also stresses the
importance of watching for sign of excess liquid in the
batter as this affects the cake texture”. Too little will
make it dry “too make will create air tunnels”. And what
kind of flour is to his liking? Soft wheat flour “it’s
locally made with my specifications unbleached, and with
only 9 – 11% of protein, “he states (baking press magazine,
2010)
Cajal (2012) according to the study, daily bread
consumption, especially whole meal bread, can prevent cardio
vascular disease. The study has been led by the professor
Rafael Llorach, Ramon y Cajal researcher from the Department
of Nutrition and Bromatology at the Faculty of Pharmacy and
the Food and Nutrition Torribera campus of the UB. This new
research identifies the factors which are possibly related
to breads beneficial effects on lipid profile and on the
cardio vascular health of its consumer.
Cristobal (2013) mentioned their product development
research that the renowned nutritionist of Gardenia
Nutrition and Wellness Team, stated that Gardenia Company


aimed to promote health, nutrition and wellness to their
clients.
According to Agdigos, Cayetano and Villanueva (2014)
who conducted the research of Cherry Tomato Loaf Bread. They
conducting the study in order to develop a new bread product
integrating savory fern bread which add nutrient to the
bread can be develop. Based on their conclusion the quality
characteristic of savory fern bread are very good as to
appearance, volume, texture and taste and for the
acceptability the savory fern bread got an acceptable as
assessed by selected students, experts, and faculty.
According to Agcaoili, Espina, and Santos (2014).
Conducted the research of Fern Chips the researcher use fern
as the main ingredients of bread. Based on their conclusion
the quality characteristics of savory fern bread they got
very good as supported mean value. There is no significant
difference on the quality characteristics of bread with
fern. The resulted computed mean value shows that the
quality characteristics of the savory fern bread acceptable.
According to Dinaga, Fajutnao, Lirazan and Perez
(2014). Conducted the research of kelp savory bread. In


terms of aroma, taste, texture, appearance and volume. Kelp
savory bread was very acceptable by the groups of
respondents. In terms of appearance, kelp savory bread for
the three groups of respondent assessed as very good .there
is no significant difference in the assessment of the three
groups of respondent on the quality characteristic of savory
bread as to aroma, taste, texture, appearance and volume
therefore the hull hypotheses were all accepted. In the
level of acceptability of savory bread was the three groups
of respondents were rated very good and excellent.
Bueno (2015) Bread comes in a multitude. Traditionally,
white bread is mainly eaten although the white flour use
has a low nutritional value. A range of breads, with the
addition of grains, flours and different flavors, and
additives such as onions, are produced commercially. Bread
forms a major staple food at homes and evened food
establishments. In restaurants, it is often serve before
the entrée. The main ingredient for bread is simple: flour,
water, salt and a raising or leavening agent. The leavening
agent can be sourdough that is produced through natural
fermentation or yeast, or chemical such as baking powder.


There are two types of dough production: straight method
and two step method. In the straight method, all the flour
is placed into the mixer, and the water, salt and instant
yeast are mixed and added. The dough is mix slowly
incorporates all the ingredients, but it still tends to
stick to the side of the bowl. Once fat or milk is added,
the dough becomes lighter and the crust softer, such as in
bread rolls. Sweeter bread rolls such as hamburger buns also
have sulfur added which softens the product even more and
extends the storage life. This is referred to as enriching
the dough.
Foreign Study
According to Lutz, Allan Svolersted (2010) currently
bread is also one of our most hotly debated foods. While
some claim we are better off without it. Others among them
the health authorities, recommended whole grain bread as an
important of balance and healthy diet (nasjonaltrad for
ensuring, 2011). The grocery stores offer a wide range of
bread and many actors claim they have the recipe for the
“ideal” bread. But who’s right? What is actually “ideal”
bread? Or should we eat bread at all? The main objective of


the present thesis is to conduct a literature review and
use this to develop a recipe for “ideal” bread.
Additionally, the thesis incorporation an article which will
be sent (to the scientific journal. Public health nutrition
conference in Reykjavik, June 2012). Focusing on the outcome
and process evaluation of a bread baking intervention. The
article and the poster are developing in cooperation with
master student line Jensen both have contributed equally to
this work.
Bread as part of the Norwegian diet-current state and
culture aspiration in a recent survey conducted on behalf
of the Norwegian bread and cereals marketing board (OBK) it
was indicated that 76 and 67 percent still incorporates
bread in their breakfast and lunch meal at a regular basis,
respectively. Only five percent answered that they did not
eat bread at all (Opplysningskontoret for bredogkorn, 2011).
A whole grain bread (50-75 percent wholegrain) represented
the bread most often consumed, followed by extra (25-50
percent whole grain) and savory bread (0-25 percent whole
grain) (opplysningskontoret for bredogkorn, 2011 a). in a
recent survey (n=2009) conducted on behalf of the Norwegian


bread and cereals marketing board (OBK) it was indicated
that 76 and 67percent still incorporate bread in their
breakfast and lunch meal at a regular basis, respectively.
Only five percent answered that they did not eat bread at
all.
Bread is among the world’s oldest processed foods which
also makes bead baking a handicraft with long tradition. A
lot as however, happened since the first bread was baked in
Egypt approximately 12 000 years ago.
From the Egyptians random experimentation with flour
water and yeast, via the small action bakeries established
in almost every village supplying citizens with their daily
ration of bread, to present were centralization and high
technological industrialization have taken tall on the
production practice. Today bread is produced in a large
scale by a few production units and then distributed and
re-distributed over large distances to wholesalers,
supermarket and in store-bakeries.
According to (Helsedirektoratet, 2010) Bread is
classified as one of the most important sources of whole


grains in the Norwegian diet, and is together with pasta
and cereals estimated to account for approximately 50
percent of the total intake Still, and as already mentioned,
the Norwegian whole grain consumption is too low and the
health authorities are urging an increased intake of foods
rich in whole grains, e.g. whole grain bread. This
recommendation is based upon a solid knowledge base linking
whole grain consumption with a reduced risk of several
diseases.
According to J. Matinez-Monzó (2012) the basic trends
in bread, bakery, and pastry innovation are related to
health, pleasure, and convenience. This article analyzes
how culinary trends are influencing product innovation in
bread and similar products. New cuisine and leading chefs
consider bread and bakery not solely a complement to the
dishes served in their restaurants but a fundamental aspect
of their innovation offerings. A case study of various
leading small innovation firms in Spain will serve as an
example of the drivers of innovation and critical elements
in this craft. The influence of these innovation trends in
the bread and dessert industry will be analyzed as well.

31
1
Synthesis
The last start part of Chapter II is the synthesis of the review of related literature and
studies. In other words, the synthesis is not a summary of Chapter II. It is a part puts the
surveyed materials in a logical perspective, vis a vis the researcher’s study. The researcher
will do well if, in his own words, he will synthesize or bring together the surveyed major
findings and conclusions by pointing out the similarities as well as the differences between
his study and those of others.
Synthesis of Related Literature and Studies
The review of related literature and studies were
related to the present study because the different studies
and literature gathered are significant to the development
and production of Savory Fern Bread.
According to Dinaga (2015), Gisslen (2011) and Bueno
(2015) each of the bread has a common or main ingredient
such as flour, water, salt, shortening and a raising or
leavening agent.
Labensky, Martel and Van Damme, (2012) cited that bread
making is an art that dates back to ancient times.
According to Orillos and Uy (2012) they stated the
existing of bread continue to evolve and make up a
delightfully diverse selection of baked goods.


According to Agcaoili, Espina, and Santos (2014).
Conducted the research of fern chips the researcher use fern
as the main ingredients of bread.
According to Labensky, Martel and Van Damme (2016) over
the centuries, bakers have learned to manipulate the basic
ingredients—flour, water, salt and leavening—to produce a
vast variety of breads.
According to Lutz, Allan Svolersted and
Helsedirektoratet (2010) others among them the health
authorities, recommended whole grain bread as an important
of balance and healthy diet.

 Contents of Chapter 3 (Methodology)

This part of the paper explains how the study was conducted, it describes the
research design, the population and sampling, the respondents of the study, research
instruments used, data gathering procedures and the statistical treatment of data.
Research Design
Identify and describe the method/s of research utilized in the study. Discuss its
appropriateness to the present study. Acknowledge source of the method/s used.
CHAPTER 3
Methodology
Research Design
This study used the descriptive research describes what
is. It involves the description, recording, analysis, and
interpretation of the present nature, composition or
processes of phenomena. The focus is on prevailing
conditions, or how a person, group, or thing behaves or
functions in the present. It often involves some type of
comparison or contrast. (Joy, 2014)

Population and Sampling

In a table, indicate the population and sample involved in the research study. Discuss the
specific sampling technique used and justification on its use.
o Sample Population and Sampling
Population and Sampling
The respondents were sampled and described as to the
selected variables to present their profile.
The researchers used a purposive sample that is a non-
probability sample that is selected based on characteristics
of a population and the objective of the study. Purposive
sampling is also known as judgmental, selective, or
subjective sampling. (Crossman, 2017)
Respondents of the Study

Provide description of the demographic profile of the respondents/subjects.
o Sample Respondents of the Study
Respondents of the study
Table 1

Respondents of the Study
Respondents f %
Experts
Consumers
Total
Table 2
Respondents as to Gender
Gender Experts Consumers Total
f % f % f %
Male
Female
Total
Table 3
Respondents as to Civil Status


Civil Status Experts Consumers Total
f % f % f %
Single
Married
Separated
Total
Table 4
Respondents as to Age
Age Experts Consumers Total
f % f % f %
51 years’ old and
above
41-50 years’ old
31-40 years’ old
21-30 years’ old
20 years’ old and
below
Total

Table 5
Respondents as to Educational Attainment
Educational Experts Consumers Total

Attainment
f % f % f %
Master’s Degree
College Graduate
College Level
Undergraduate
High school Graduate
Total
Research Instrument
Describe the construction, validation, and administration of the research instrument/s such
as test, questionnaires, interview guides/schedules, apparatus, device and laboratory equipment,
etc.
Discuss the parts of the instruments (e.g. questionnaire.)
Research Instrument
Survey Questionnaire. This was the primary instrument
used to gather the needed data in the study. It consists of
three parts:

Part I Profile of the Respondents. This was to gather
information of the demographic profile of the respondents to
age, sex, civil status, and educational attainments.
Part II Assessment of the Quality Characteristics of
Savory Fern Bread. This part generated data on the assessment
of the quality characteristic of the study.
Part III Evaluation on the Level, of Acceptability of
Savory Fern Bread. This part collected data on the evaluation
of the respondents as to the Level of acceptability of Savory
Fern Bread.
Data Gathering Procedures

The step-by-step procedures followed in conducting the study should be enumerated and
explained in complete detail. Identify time frame for the collection of data.
Present procedures chronologically.
Data Gathering Procedure
The following were undertaken in gathering the needed
data.
1. Sought permission from the dean of the college to
conduct the study.
2. After the title was approved, the researchers prepared
the research proposal to be submitted for oral


examination and noted the important suggestions of the
panel experts.
3. Prepared and developed the product which is Savory fern
bread after gathering the data needed it is subject to
sensory evaluation.
4. The finished product was subjected for sensory
evaluation using the survey questionnaire developed by
the researchers.
5. Retrieved the questionnaire, and tally the data
6. Data were tallied, tabulated and subjected to
statistical analysis, presentation and interpretation
Statistical Treatment of Data

Describe briefly how data collected are to be statistically processed. List sequentially and
provide the formula for the more sophisticated statistical tool used as well as citing the
sources and identifying the sub-problem to which it is used.
NOTE: Please copy this as
is………………….from Statistical Treatment of Data to
n2 = Sample size (2nd group)

Statistical Treatment of Data
The data gathered were compiled, collate and summarized
separately per group. The responses for each item were
categorized based on the specific problems raise.
The following were utilized in the treatment of data:
Percentage. This was used as descriptive statistics or
something that describes a part of the whole.
Formula: % =f/N x 100
Where: % = Percentage
f = Frequency
N = Total no. of respondents
Frequency. It was the actual response to a specific
item/question in the questionnaire where the respondent
ticks his choice.
Weighted Mean. This was used to measure the
respondent’s assessments. Multiplying each value in the
group by the appropriate weight factor and the product is
summed up and divided by the total number of respondents.
Formula:
(f5x5)+ (f4x4) + (f3x3) + (f2x2) + (f1x1)


WM =
N
Five Point Likert Scale
The evaluation of the respondents in the quality of
Savory Fern Bread it was computed using the Five Point Likert
Scale method:
OPTIONS VERBAL INTERPRETATION EQUIVALENT POINTS
5 Excellent (E) 4.20-5.00

4 Very Good (VG) 3.40-4.19
3 Good (G) 2.60-3.39
2 Poor (P) 1.80-2.59
1 Very Poor (VP) 1.00-1.79
The assessment of the level of acceptability of Savory
Fern Bread using the Five-Point Likert Scale. Using the
legend below:
Options Verbal Interpretations Equivalent Points

5 Highly Acceptable 4.20 - 5.00
4 Acceptable 3.40 – 4.19
3 Moderately Acceptable 2.60 – 3.39
2 Least Acceptable 1.80 – 2.59
1 Not Acceptable 1.00 – 1.79
3. t–test of Significant Difference between two
Means. This was being used to determine whether or not
significant difference exist between the perceptions of the
Respondents. It solves using the following formula (Garcia
2003).

The following help to compute the t-test.
a. The Mean
Formula: M=∑X
N
Where: M=arithmetic mean
∑X= sum of the scores
N= number of the scores
b. Standard Deviation Formula:
SD = ∑d²
N
Where: SD = Standard Deviation
∑d² = Sum of the difference
Invariance squared (x-x)
The formula for t-test is:
Where:
𝑥̅ 1 = Mean of the 1st group
𝑥̅ 2 = Mean if the 2nd group
S1 = Standard deviation of the 1st group


S2 = Standard deviation of the 2nd group
n1 = Sample size (1st group)
n2 = Sample size (2nd group)

References format
References
A. BOOKS
Dinaga, M. R. (2015) Culinary Arts: A Practical Handabook.

C&E Publishing Inc., West Triangle, Quezon City,
Philippines
Mustacisa, M. M (2016) International Journal of Environment

& Science Education Vol 11, NO. 18, 13111-13146. Samar
State University Paranas Campus, Philippines
The Editors at America’s Test Kitchen (2016) Bread

Illustrated: A Step-By-Step Guide to Achieving Bakery-
Quality Results At Home. 17 Station Street, Brookline,
MA 02445. Published by Penguin Random House Publisher
Services
Labensky, S. R, Martel, P. & Van Damme, E (2016) Third

Edition Update: On Baking. A textbook of Baking and
Pastry Fundamentals. United States of America.
B. THESES
Agdigos, B. C.Cayetano, L. C. & Villanueva, L. M (2014)

Savory Loaf Bread. Eulogio “Amang” Rodriguez Institute
of Science and Techology, Nagtahan St. Sampaloc,
Manila.
Madrigal, Aguila & Tibayan (2015) Fern Chips. Eulogio

“Amang” Rodriguez Institute of Science and Techology,
Nagtahan St. Sampaloc, Manila.

Mendoza, C. J. Pedrajas, C. P &Teoxon, S. C. (2015) Cherry
Tomato Loaf Bread. Eulogio “Amang” Rodriguez Institute
of Science and Techology, Nagtahan St. Sampaloc,
Manila.
C. ONLINE SOURCES
Conopio, C. (2014) Pako: The Edible Fern

http://asianjournal.com/lifestyle/pako-the-edible-
fern/
Jensen, L. (Nutrition and Health 2012) Food, Nutrition and

Health.
https://odahioa.archive.knowledgearc.net/bitstream/
handle/10642/1191/maeh_jensen_2012.pdf?sequence=2&isA
llowed=y
Lohman, S. (2012) A Brief History of Bread

http://www.history.com/news/hungry-history/a-brief-
history -of- bread
Lilleberg, Kjersti (2012) A Bread Baking Intervention: An

“Ideal” Bread
file:///C:/Users/gts520/Downloads/Documents
/maeh_lilleberg_2012.pdf
Orillos, J. (2017) the Comprehensive Field Guide to Filipino

Bread.http://www.esquiremag.ph/culture/food-and-
drink/your-basic-guide-to-local-tinapay-a1623-
20170510-lfrm
Review of Literature and Research Methodology

http://shodhganga.inflibnet.ac.in/bitstream/10603/467
92/6/06_chapter%202.pdf
Sample of Letters
LETTER OF PERMISSION
January 22, 2018
MS. MARIA RHODA D. DINAGA

Dean
College of Hospitality Management
EARIST, Manila
Madam;
The undersigned are 3rd Year students currently
conducting a research entitled “Savory Fern Bread” in
partial fulfillment of the requirements for the subject of
CA 105 (Culinary Research 1) leading to the degree of
Bachelor of Science in Hospitality Management Major in
Culinary Arts at Eugolio “Amang” Rodriguez Institute Of
Science And Technology (EARIST), Nagtahan, Sampaloc, Manila.
In this regard, we would like to request permission

from your good office to conduct the said study to selected
respondents.
Thank you very much.
Very truly yours,

NIÑA L.SUPREMO
JINGKE P.TOLLEDO
IVY JOY J.JULIANO

Researchers
Noted:
MS. TENIE LIRAZAN
Adviser
LETTER TO RESPONDENTS
January 22, 2018
Dear Respondents,
The undersigned are 3rd Year students currently

conducting a research entitled “SAVORY FERN BREAD” in
partial fulfillment of the requirements for the subject of
CA 105 (Culinary Research 1) leading to the degree of
Bachelor of Science in Hospitality Management Major in
Culinary Arts at Eugolio “Amang” Rodriguez Institute Of
Science And Technology (EARIST), Nagtahan, Sampaloc, Manila.
In this regard, may we solicit you cooperation by
answering the attached questionnaire to generate the data to
achieve the objectives of the study.
Rest assured that any information gather will be
treated with utmost confidentially and utilized for research
purpose only.
Thank you very much.
Very truly yours,
NIÑA L.SUPREMO
JINGKE P.TOLLEDO
IVY JOY J.JULIANO


Researchers
Noted:
MS. TENIE LIRAZAN

Adviser
Sample of SURVEY QUESTIONARE
SURVEY QUESTIONARE
PART I: DEMOGRAPHIC PROFILE OF THE RESPONDENT
NAME:
_________________________________________________
Direction: Please put a check (/) mark on the
space that corresponds to your answer:
Sex
( ) Male ( ) Female
Civil Status
( ) Single ( ) Married

( ) Separated
Age Range
( ) 51 and above ( ) 41-50 years old
( ) 31-40 years old ( ) 21-30 years old
( ) 20 below
Educational Attainment
( ) Master’s Degree ( ) College Level
( ) College Graduate ( ) Undergraduate
( ) High School Graduate
PART II. EVALUATION OF THE QUALITY CHARACTERISTICS OF
SAVORY FERN BREAD BY SELECTED RESPONDENTS.
Direction: Kindly put a check (/) mark on the space
that corresponds to your answer using the legend
below:
Options Verbal Interpretation Equivalent Points
5 Excellent (E) 4.20-5.00
4 Very Good (VG) 3.40-4.19
3 Good (G) 2.60-3.39
2 Fair (F) 1.80-2.59
1 Poor (P) 1.00-1.79

Criteria 5 4 3 2 1
1. Color
2. Aroma
3. Taste
4. Texture
Part III. EVALUATION AS THE ACCEPTABILITY OF SAVORY
FERN BREAD.
Direction: Kindly put a check (/) mark on the space
that corresponds to your answer using the legend
below:
Options Verbal Interpretations Equivalent Points
5 Highly Acceptable 4.20 - 5.00
4 Acceptable 3.40 – 4.19
3 Moderately Acceptable 2.60 – 3.39
2 Least Acceptable 1.80 – 2.59
1 Not Acceptable 1.00 – 1.79

Criteria 5 4 3 2 1
1. Color
2. Aroma
3. Taste
4. Texture
PART IV. SUGGESTIONS/RECOMMENDATION
1. _______________________________________________
2. _______________________________________________
3. _______________________________________________
N.L.S
J.P.T
I.J.J.J
Thank You!
Sample of resume
CURRICULUM VITAE
NIÑA L. SUPREMO
669 J MARZAN ST. SAMPALOC MANILA
0923-144-2170
ninsupremo051894@gmail.com
EDUCATIONAL BACKGROUND
Tertiary : Eulogio “Amang” Rodriguez
2015-Present Institute of Science and Technology
Nagtahan, Sampaloc, Manila
Bachelor of Science and Hospitality
Management Major in Culinary Arts
Secondary : Paaralang Sekundarya Heneral Nakar,

2006-2011 Barangay Anoling Gen. Nakar Quezon
Primary : Paaralang Elementarya ng Heneral

2000-2006 Nakar, Barangay Poblacion Nakar
Quezon
PERSONAL DETAILS:
Nationality : Filipino
Birthday : May 18, 1994
Place of Birth : Makati City
Age : 23 years old
Civil Status : Single
Height : 5’3
Weight : 50 kg
Religion : Bornagain
CURRICULUM VITAE
JINGKE P. TOLLEDO
0461 ROSAL ST. STA MESA MANILA
0912-720-7566
yhentoledo@yahoo.com
Secondary : Infanta National High School

2014-2015
Primary : PICAB Elementary School

2006-2011
PERSONAL DETAILS:
Birthday : April 25, 1995
Place of Birth : Gen Nakar, Quezon
Age : 22 years old
Height : 5’3
Weight : 48 kg
Religion : Roman Catholic
CURRICULUM VITAE
IVY JOY J. JULIANO

1888 DAPDAP ST. STA CRUZ MANILA
0956-659-7417
ivyjoyjuliano0529@yahoo.com
Secondary : Ramon Magsaysay Highschool

2010-2014 España, Manila City
Primary : Andres Bonifacio Elementary

2004-2010 School
Ipil St. Tayuman Manila
PERSONAL DETAILS:
Birthday : May 29, 1998
Place of Birth : Manila
Age : 19 years old
Height : 5’0
Weight : 43 kg
Religion : Roman Catholic
Note: children…….. please see me those who

have behavioral research…ty

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EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE & TECHNOLOGY 1

COLLEGE OF HOSPITALITY MANAGEMENT

COLLEGE OF HOSPITALITY MANAGEMENT

The Problem and Its Background

Bread, in all its various forms, is the most widely

consumed food in the world. Not only is it an important

source of carbohydrates, it’s also portable and compact,

which helps to explain why it has been an integral part of

one’s diet for thousands of years. Bread is a staple food

prepared from dough of flour, water, leavening agent known

as yeast and usually by baking. Throughout recorded history

artificial foods in Egypt and used for offering and currency.

In fact, history told that bread is of great importance when

it comes to diet of Greeks. Middle age era also stated that

being a baker and having a bakeshop gives a lot of advantage

to ones’ profession and status in life.

Restaurateurs may have once taken bread for granted,

but no more. They’ve discovered that bread, as humble and

relatively inexpensive as it may be, can be a powerful menu

differentiator. Operators are paying new attention to

COLLEGE OF HOSPITALITY MANAGEMENT

surprise and please consumers with new bread varieties,

flavors and textures. Some of the bread trends are Artisan

Bread, In house baking, Flat bread, Focaccia, Whole grains,

Gluten-free breads, Ciabatta and Seasonal bread.

It is on this light that the researchers decided to

utilize Fern Leaves as flavoring and coloring to basic

universal dough and create a unique kind of savory bread.

Fern leaves are an indigenous plant that grows along streams

bank or riverbank and damp areas. These plants are greenish

by color, edible and have been consumed as salad, which is

classified as appetizer. The fern leaves are to be

incorporated with the dough along with the other fillings

which are stuffed in to the dough when baked. Since ferns

are green leafy leaves, it might be rich in nutrients and

helpful to one’s diet.

There is this one of a kind fern variety

that Filipinos love to eat. This indigenous vegetable is

commonly called “pako”. Aside from its distinctive taste

when used as an ingredient for the Fern, here the Healthy

Nutrients which one can get from fern eating. Calcium is a

COLLEGE OF HOSPITALITY MANAGEMENT

the proper functioning of heart, nerves, muscles, and other

body system. Phosphorus serves the same function which is

similar to calcium. Added to its function to our bones and

teeth, this above mentioned mineral also helps in the

utilization of carbohydrates and fats and in the synthesis

of protein for the growth, maintenance, and repair of cells

and tissues. Iron serves as an avenue for the proper

distribution of oxygen in the body. With this regard, the

consumption of carefully selected fruits, vegetables and

the iron insufficiency problem in your body.

Fern classification generally shows a trend from highly

artificial, based on an interpretation of a few extrinsic

characters, via natural classifications derived from a

multitude of intrinsic characters, towards more evolutionary

circumscriptions of group that do not in general align well

with the distribution of these previously used characters

Thus, the main reason for conducting this research is

to find an adequate use of fern through bread products,

COLLEGE OF HOSPITALITY MANAGEMENT

The study will use the IPO model as shown in Figure 1

in the next page.

The Input (I) blocks contains books, thesis, websites;