The difference between the Pandesal with squash to a usual Pandesal

A Research Presented to all

Senior High School Faculty Teachers

of Ventinilla, Paniqui Tarlac

Presented By:

Bulatao, Althea M.

Abril, Nimfa

Parazo, Cedric Josh

Villegas, Pacquiao

Malgana, Precious Allysa

Viloria, Andrea
 Statement of the problem

Squash is grown mostly in late spring and early summer, and depending on the variety; they take

between 50 and 100 days to mature. While there is summer squash and winter squash, both are

warm-weather plants, and many types of them are available year long. It makes a delicious

sauteed side. You can roast it, grill it, and even puree into soup. Of course, you can also spiralize

summer squash into zoodles, a popular health hack. Let’s explore the main types of squash.

A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus

Cucurbita that has culinary and cultural significance[1][2] but no agreed upon botanical or

scientific meaning.[3] The term pumpkin is sometimes used interchangeably with "squash" or

"winter squash", and is commonly used for cultivars of Cucurbita argyrosperma, Cucurbita

ficifolia, Cucurbita maxima, Cucurbita moschata, and Cucurbita pepo.

Kalabasa is a local variant of squash that is affordable and plentiful. It's a hearty vegetable that,

when cooked, is sweet, tender, and mashes well.Calabaza is the generic name in the Spanish

language for any type of winter squash. Within an English-language context it specifically refers

to what is also known as the West Indian pumpkin, a winter squash typically grown in the West

Indies, tropical America, and the Philippines.

[1][2][3] Calabaza is the common name for Cucurbita moschata in Cuba, Florida, Puerto Rico,

and the Philippines (where it is also spelled kalabasa). C. moschata is also known as auyama in

Colombia, the Dominican Republic and Venezuela; ayote in Central

America; zapallo in certain countries of South America; and "pumpkin", "squash", or "calabash"

in English-speaking islands.[4]The oldest evidence of Cucurbita pepo pumpkin is fragments

found in Mexico that are dated between 7,000 and 5,500 BC.

[19] Pumpkins and other squash species, alongside maize and beans, feature in the Three Sisters

method of companion planting practiced by many North American indigenous societies.[20]

Although larger modern pumpkin cultivars are typically excluded as their weight may damage

the other crops.[21] Within decades after Europeans began colonizing North America,

illustrations of pumpkins similar to the modern cultivars Small Sugar pumpkin and Connecticut

Field pumpkin were published in Europe.

The different types of Squash are Acorn Squash, Butternut Squash, Carnival Squash, Delicata

Squash,Kabocha Squash, Patty Pan Squash, Spaghetti Squash, Sweet Dumpling Squash,

Zucchini Squash, Banana Squash, Buttercup Squash, Crookneck Squash, Hubbard Squash,

Pumpkin Squash, Tatume, Tromboncino, Zephyr Squash, Bonbon, Chayote Squash, Causa, Eight

Ball Squash, Fortune, Gold Rush,Honey Bear, Green Eggs, Honeynut, Papaya Pear, Red Kuri,

Sunshine Kabocha, Turban, Yellow Squash, and lastly Yokohama.

Kalabasa is proven to contain nutrients beneficial to improve your skin; which then is because of

the following: It contains high levels of carotenoids such as beta-carotene, which as already

stated is converted into vitamin A and serves as the natural sunblock for the body.

Carotenoids also, once transported helps in strengthening the cells against damage from

degenerative UV light rays.

Also with the help of vitamin C, collagen is significantly produced, which is known for make

your skin strong and healthy.

Pandesal is the most popular local bread in the Philippines. It is the Spanish term for “salt

bread,” since the name originated during the 16th century Spanish colonial era. Most bakeries all

over the country, from small backyard establishments to industrial bakeries, produce and sell this

bread.

Different quarantine food trends have become popular in the past months while everyone’s been

stuck at home and venturing into their kitchens. From reinventing existing dishes such as sushi

bake, to creating new recipes such as dalgona, there’s been no shortage of food experiments in

the country.

Filipinos have also been coming up with new takes on classic Filipino dishes, such as Pancit

Canton, and the OG Pinoy 3 o’clock snack, pandesal. Many different and new pandesal flavors

have been born out of Filipinos’ kitchens this quarantine period, and you can order and try them

yourself.

New pandesal flavor are Strawberry cream cheese pandesal – from Purple Dough, Ube and

cheese pandesal – from LaViestdale, Matcha pandesal – Miss B’s Infused Honey, Red velvet

pandesal – from Baker ‘n Better, Mango pandesal – from Bread Crumbs Bread Shop, Chocolate

pandesal – from VCCI Bakeshop and Kimmy Bakes, Bavarian pandesal – from AMBOS

Panaderia, Caramel pandesal – from Miss B’s Infused Honey, Malunggay pandesal – from

Echague Bakery, Pandan pandesal – from Pan de Marino and Mrs. Pandesalan, Blueberry cream

cheese pandesal – from Flavours by Yna, Peanut butter pandesal – from Flavours by Yna. Twists

on the classic pandesal.

The ingredients of Pandesal consist of the following such as 555g (19 1/2 ounces; about 4 1/4

cups) all-purpose flour, such as Gold Medal , 115g (4 ounces; 1/2 cup) sugar , 8g (2 1/4

teaspoons) instant yeast, such as SAF, 5g (1 1/2 teaspoons) Diamond Crystal kosher salt; for

table salt use half as much by volume or the same weight, 225g (8 ounces; 1 cup) whole milk,

60g (2 ounces; 1/4 cup) vegetable oil , 2 large eggs (100g), 1 large egg yolk (15g), 60g (2

ounces; 1/2 cup) plain breadcrumbs

How to make a padesal 1. Mixed warm water yeast and sugar, mix well and set a side 2. In a

bowl makes bread flour ,sugar, salt and, make a well 3.pour yeast, mix eggs milk and butter 3

minutes before you start kneading . From the center going out using wooden spoon 4. Use the

remaining 1/2 cup flour gradually And knead the dough 8- 10 minutes or until the dough

becomes soft 5.ferment dough for 1 hour.cover it with plastic and cloth 6. Mold a around shape

about 1.5 to 2 grams interest for 30 minutes with eggs wash one egg you mix with 1 tablespoon

evap and sprinkles with same seeds.7. Cooking time 12 to 15 minutes or until done at 350 F 180

C
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be

done in hot ashes, or on hot stones. The most common baked item is bread, but many other types

of foods can be baked.[1] Heat is gradually transferred "from the surface of cakes, cookies, and

pieces of bread to their center. As heat travels through, it transforms batters and doughs into

baked goods and more with a firm dry crust and a softer center".[2] Baking can be combined

with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one

after the other. Baking is related to barbecuing because the concept of the masonry oven is

similar to that of a smoke pit.

Baking sets the final structure to baked goods. It involves simultaneous heat and mass transfer

phenomena. The heat travels from the surrounding air into the interior of the dough or batter

while moisture and other liquid compounds travel/escape from the core towards the exterior or

surrounding air due to evaporation.