CHAPTER 1

INTRODUCTION

BACKGROUND OF THE STUDY:

THIS EGCHE-FLAN, IS PERFECTLY UNIQUE, WHY? BECAUSE THE

FLAN IS LITERALLY INSIDE THE EGG. IT IS HEALTHY BECAUSE
EGG WHITE CONTAINS “PROTEIN” THEN EGG YOLK CONTAINS “B
VITAMINS, VITAMIN E, VITAMIN D, VITAMIN A, HEALTHY FATS
AND OMEGA-3’S” THEN IT CAN HELP US TO BOOST OUR ENERGY.
WE USE THE EGG SHELL AS THE BASE TO BE UNIQUE, RATHER THAN
THROWING IT BECAUSE FOR OTHERS IT’S NOT USEFUL, THAT’S
WHY WE THINK OF A WAY FOR IT TO BE. YOU CAN COOK IT BY THE
USE OF STEAMER, EASILY AND FAST.
SIGNIFICANCE OF THE STUDY:

 Why the study is important?

- It’s important because it can help
people to enjoy lecheflan because it
look unique. And for people to know that
they can make egg unique.
 How the study is important?
- It become important because we try to
change the perspective of other people,
that egg is only for viand (fried) egg
white for icings then egg yolk for
dough.
 For whom the study is important?
- This product can be important for
adults, teens and childrens. Why? Because
simply us it’s healthy. Can be use for
desserts or luncheon.

Assumption of the study:

The expected output of the study will be 70% positive and 30%
negative the result should be fit to use in the research. The
 problem will be solve by the conducted research and will be
solve by the members of the group.Maybe some people will
disagree to our product because not everyone loves potato.
nowadays people loves eating the ordinary ice cream who has
flavors and kind of cold food. but we highly recommend our
product because it also can be cold or hot, it depends on our
dearest customer.

SCOPE AND LIMITATIONS:

This study is only conducted at STI College Of Sta.Rosa,

we conduct 35 respondents. We chose culinary arts students
for us to make an survey for our research. We ask
questions that they can surely answer. And as we get the
answer, we reassure that their answer will be beneficial
in our research.

DEFINITION OF TERMS:

Response – it comes from our respondents and it help us

to know the different feedback for our product.
Beneficial – this is the things that has the big part in
our product because it really help us.
Conduction – this is the process we use to give right to
our customer to give their opinions
 Combining – this is the process we use to make the
perfect product for our beloved customers.
STATEMENT OF THE PROBLEM:

We would like to conduct survey for us to know what can be

the feedback on our product our example questions are:

1. Rate our food 1-10. Why?

2. What do you prefer chocolate or caramel?
3. What do you prefer unlimited or regular servings?
4. If you have given a chance to add flavour what it will
be?
5. Is it attractable if we will put it on potato base?

EGGCHE-FLAN

MEMBERS:

FREYZEL LORICA
SHANIA NAVARRO
LEILA PERENA
JOY CARAMAAY
LALAINE BASADRE
JOMARI SISON
REINALD RICAFRENTE

TEACHER:

MONICA LAGUERTA

CHAPTER 2

FOREIGN RELATED LITERATURE:

In the later part of the 20th century crème caramel occupied an excessively large amount of territory
in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs,
of being able to prepare a lot in advance and keep them until needed.Crème caramel is a variant of
plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before
adding the custard base. It is usually cooked in a bain-marie on a stove top or in the oven in a water
bath. It is turned and served with the caramel sauce on top, hence the alternate French
name crèmecaramel renversée.
Turning out larger dishes requires care, as the custard easily splits. Larger dishes also require more
care to avoid undercooking the interior or overcooking the exterior. Thus, crème caramel is often
cooked and served in ramekins.
An imitation of crème caramel may be prepared from "instant flan powder", which is thickened
with agar or carrageenan rather than eggs. In some Latin Americancountries, the true custard
version is known as "milk flan" (flan de leche) or even "milk cheese", and the substitute version is
known as just "flan".

LOCAL RELATED LITERATURE:

In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as
parties and town fiestas, the dining table won’t be complete without it.I remember the
Leche Flan that my Lola Belen makes when I was still living in Las Pinas. It really tasted
so rich and heavenly; everyone in our family always requests her to make leche flan
during special occasions. As for me, I’m still lucky because my wife knows how to make
a good one too (this is actually her recipe). If I did it my way (not the song…please), you
might be having Leche Flan that tastes like Egg Pie instead.

We were trying to search for a llanera or the oblong shape tin container that is normally
used to make Flan in the Philippines, but we cannot find one from our local stores. We
ended up getting a round baking pan online. It was worth it though, and we were able to
make many delicious cake varieties from it too.