Chapter II

Review of Related Literature

I.History

According to participants in Amazon Services LLC Associates Program this may be sponsored or

contain affiliate links. They earn money from purchases made through links but participants will give the all

opinions. According to the blogger she like the taste of cucumber with tomato then add the fried chicken

separately and serve vegetable on the side. A delicious low carb baked chicken with cucumber and tomatoes. Its

made extra special with some melted cheese on top. As a matter of fact the blogger decided to combine them

together.

II. Nutritional Values

Baked chicken and cucumber with tomato is the best summer dish (gluten free, low carb, clean eating)

the veggies are full of vitamins and vibrant flavors. Cucumber is well-known to reduce weight, yet boost the

nutrient value of your diet. Moreover, it helps enhance vision and prevent all the diseases that occur from

vitamin C, Deficiency like scurvy, sclerosis, and easy bruising. It helps cure asthma and has a high content of

vitamin C, Carbohydrates, protein, fiber. It contains significant quantities of potassium, folate, and vitamin A,

all of which are important for good health.

And also chicken is a good source of selenium, which is essential for protecting cells and supporting immune

function.

Niacin is also found in chicken and is a vitamin that helps your body use sugars and fatty acid, more

efficiency. Additional, it is a part of normal functioning of enzymes and produce energy in all body cells. One

serving of chicken is also provides a lot of protein, more than half of what the average persons need in a day.

Plus it has a high score on the amino acid, indicating that it is a high quality complete protein. Another
important vitamin that found in chicken is Vitamin B6, which helps your body make the non-essential amino

acid use to make body cells. It also helps turned tryptophan into serotonin and niacin which is important for

mental health. Then if you want to eat food that has a lot of protein but which at the same time brains in a small

fat intake chicken breast indeed a much better solution. Chicken breast is a great source of the essential

nutrients choline. Choline is a necessary for cognition, memory, mood, muscle control, and other neurological

functions. Its also crucial to fetal brain development and protective against non-alcoholic fatty liver disease

(NAFLD) and heart disease. The white part of the chicken is lower in saturated fat than some red and processed

meat. Skinless breasts, thighs, and drumstick, all hover around 170 calories for serving. Wings are the fattiest

and most caloric part of the chicken at above 210 calories and 11g saturated part each not including in skin.

Baked Chicken with Tomatoes

Nutritional Value

Calories 200

Calories from fat 63

% Daily Value

Total Fat 7g 11%

Saturated Fat 1.5g 8%

Trans Fat g

Cholesterol 75mg 25%

Sodium 340mg 14%

Total Carbohydrate 7g 2%

Dietary Fiber 3g 12%

Sugar 4g

Protein 27g 54%

 CHAPTER III

Methodology

The chapter includes in research design, Locate of the study, Respondents of the study, And detailed

processing procedure.

Research Design

The researcher used single factor experimental research to produce baked chicken and cucumber with

tomato. Its helped through survey examination in terms of color and texture of the product.

Processing Procedure

The preparation of baked chicken and cucumber with tomato.

Tools and Equipment

Bowl Chopping board

Chef knife Pan

Fork Spoon

Serving Plate Oven

Ingredients:

 Chicken Breast

 Cucumber

 Tomato

 Melted Cheese

 Salt

 Black Pepper
  Vegetable oil

 Fried Garlic

 Paprika

 Oregano

Procedure:

1. Wash the vegetables and cut them into uniform size. Season the cucumber slices with salt and pepper

and put them a side.

2. Wash the chicken breast fillets, slice them into thin size and rub them with salt, pepper, paprika and

garlic powder or crushed garlic to taste. Heat 1 tablespoon vegetable oil in a skillet on medium heat.

When the oil is hot, add the chicken breast and cook both side for 5-7 minutes, until the meat is white.

3. Preheat the oven to 170 C/ 340 F. Grease an ovenproof dish and place of seasoned chicken breast into

dish. Put a slice of tomato on the chicken, sprinkle the top with the grated cheese and ¼ teaspoon

oregano.

4. Place the dish in the oven for 20-25 minutes, until the cheese on top of the baked chicken is golden

brown, remove the dish in the oven and add the cucumber.

5. Serve it immediately.

Research Locate

The study was conducted in Lamon Bay School of Fisheries (LBSF), San Vicente Gumaca Quezon,

Senior High School Students, And Teachers. The specialization of the researcher is cookery.

Research Instruments

The researcher conducted a pre-survey and questionnaire among senior high school and above about

their taste preference and what suggestion could be made to improve it better. And also researcher make an

actual tasting of dishes to determine how most students like or dislike a taste of a one dish that unable adept eat.
Data Gathering Procedure

The researcher get some idea in internet, books and students in Lamon Bay School of Fisheries.

Respondent of the Study

The respondents of the study includes the teachers, And students.

Probable Age

17 years old and below

18-20

21 and above

Chapter IV

Table I.

Distribution of teachers respondents in terms of demographic profile

Variables Teachers Respondents

Age Frequency %
17 years old and below 0 0
18-20 0 0
21 and above 11 100
Total 11 100%
Gender Frequency %
Male 4 36
Female 7 64
Total 11 100%
.
 Presents the distribution of teachers respondents in terms of their demographic profile. Out of 11

teachers respondents,11 (100%) belong to the age group of 21 years old and above, while none belong to the

age group of 18-20 and also none belong to the age group of 17 years old and below.

It seems that most of the teachers are young adults.

Table 2.

Distribution of student respondents in terms of their demographic profile.

Variables Students Respondents

Age Frequency %
17 years old and below 18 62
18-20 10 34
21 and above 1 3
Total 29 99%
Gender Frequency %
Male 14 48
Female 15 52
Total 29 100%

Presents the distribution of teachers respondents in terms of their demographic profile. Out of 29students

respondents,18 (62%) belong to the age group of 17 years old and below, 10 (34%) belong to the age group of

18-20 while 1 (3%) belong to the age group of 21years old and above.

It seems that most of the Senior high students have got a high frequency in the result table.

Table 3.

Variables Combined Respondents

Age Frequency %
17 years old and below 18 45
18-20 10 25
21 and above 12 30
Total 40 100%
Gender Frequency %
Male 18 45
Female 22 55
Total 40 100%
 Presents the distribution of combined respondents in terms of their demographic profile. Out of 40

teachers and students respondents,12 (30%) belong to the age group of 21 years old and above, 10 (25%) belong

to the age group of 18-20 while 18 (45%) belong to the age group of 17 years old and below.

It seems that most of the Senior high students and teachers are extremely satisfied in the result table.

In terms of sex profile of the respondent, majority of the respondents 22( ) are females while 18( )

are males. It reveals that the respondents are dominated by the female.

According to Lisa (2001) her family love this recipe as a meal and she’s going to put the dish on their

daily routine. This low carb baked chicken and cucumber with tomatoes is a delicious dish that is sure to please.

The cheese make this yummy and cucumber make extra special. And, its really gives the dish an added flavor

boost. Its kind of like a chicken pizza without the crust.

And also according to the comment, (August 27,2017) Felisa say’s that this recipe is so easy, so yummy

and very healthy. For the recipe, slice chicken breast thin, added seasonings, and then cooked. After that sliced

cucumber with tomatoes spices. Its may seem like a little extra work to cook these up separately before baking.

This is also a great way to use up the garden cucumber and tomatoes.

Lisa Schwall (09/26/17) according to her comment in Lisa’s blog much better if the recipes have fresh

basil and oregano it might be perfect. By the some token (07/15/17) Christine say’s it is so delicious when she

tried to add oregano, basil, and red pepper flakes.

According to Lisa MarcAurelle, the author of low carb yum. She has used sugar free low carb diet to

help manage her weight and health since 2001. The blogger love a foods and her biggest weakness has always

been sweets. To satisfy her sweet tooth, she have been baking since she was teenager. It wasn’t until her junior

year in college when she moved into off-campus apartment that the blogger began to experiment with real

cooking. Cooking full time as an engineer can be very demanding and having a kids at home doesn’t make it

any easier. This is why to tend to flavor quick in easy recipes.

 According to Lisa MarcAurelle (2001) she turned to low carb eating , shortly having thyroid irradiated

for graves disease. Prior to the treatment, she was used to eating anything she wanted since her metabolism was

an usually high with an overactive thyroid gland. The radioactive iodine treatment caused her thyroid to become

inactive. In as a result, she gained 15 ponds in just a few weeks because she did not change her eating habits.

Desperate to get back her normal weight, she went on a restricted carb diet and quickly lost extra weight

remained stable. She started this blog in July 2010 as a way to save low carb recipes and share her low carb diet

recipes with others.

Luaucow said this baked chicken with cucumber and tomatoes is a colorful and tasty. It is a perfect

summertime dish.

The author of blogger soupcrabs ( 06/25/2012) suggested that you can add an another vegetables and

tweak to your preference.

Maria Lutgarda Manuela B. Punay the author of food services management books on (Page 6)

garnishing is to make the food more attractive and more appetizing to the eyes, it will added color, design, and

life to the plate. To garnishes used to decorate food most be edible items and should generally reflect the flavor

of the dish being served. Only fresh, high-quality of ingredients should be used for making garnishes. Using

garnishes adds balance; if the items on a plate are already harmonized, a garnish is not a necessary. Plate

garnishes are best when they are colorful, contrasting but not clashing, and compatible with the food being

served in items of flavor, size and shape. Garnishes should not crowd the dish.

And keeping our food safe on (Page 9) food hygiene and sanitation must be part of the personal training.

All personnel know good basic hygiene like taking everyday, brushing teeth, profer hand washing, using helmet

or chef hot, having well-trimmed finger nails, shave face for male, wearing clean uniforms at all times, not

wearing of jewelry during working hours, and a lot of more. Hands are the greatest source of contamination,

whether soiled dirt, bacteria, virus or even chemical contamination.

And also most know how to handle your costumer. Do not keep a complainant waiting, Otherwise,

she/he might explode like a time bomb.

 Part II. Extent of Baked chicken with cucumber as assessed by Teachers and Students Response.

Table 3.

Responses on the extent of Baked Chicken with Cucumber.

Teacher’s Respondents
Indicators 5 4 3 2 1 TOTAL WAM VD
Extremely Very Moderately Less Not
Satisfied Satisfied Satisfied Satisfied Satisfied
1.Apperance 4 7 0 0 0 11 4.36 Extremely
Satisfied
2.Color 5 5 1 0 0 11 4.36 Extremely
Satisfied
3.Creativity and 3 6 2 0 0 11 4.09 Very
Practicality Satisfied
4.Nutritional 7 4 0 0 0 11 4.64 Extremely
Value Satisfied
5.Taste 1 8 2 0 0 11 3.91 Very
Satisfied
6.Texture 2 7 2 0 0 11 4.00 Very
Satisfied
7.Presentation 4 6 1 0 0 11 4.28 Extremely
Satisfied

Student’s Respondents
Indicators 5 4 3 2 1 TOTAL WAM VD
Extremely Very Moderately Less Not
Satisfied Satisfied Satisfied Satisfied Satisfied
1.Apperance 20 6 3 0 0 29 4.59 Extremely
Satisfied
2.Color 19 8 2 0 0 29 4.59 Extremely
Satisfied
3.Creativity and 17 10 2 0 0 29 4.52 Extremely
Practicality Satisfied
4.Nutritional 23 5 1 0 0 29 4.76 Extremely
Value Satisfied
5.Taste 16 12 1 0 0 29 4.52 Extremely
Satisfied
6.Texture 16 13 0 0 0 29 4. 55 Extremely
Satisfied
7.Presentation 20 7 2 0 0 29 4.62 Extremely
Satisfied
 Combined Response
Indicators Teacher’s Respondents Student’s Respondents Combined Respondents
WAM VD WAM VD WAM VD
1.Apperance 4.36 Extremely 4.59 Extremely 4.40 Extremely
Satisfied Satisfied Satisfied
2.Color 4.36 Extremely 4.59 Extremely 4.40 Extremely
Satisfied Satisfied Satisfied
3.Creativity and 4.09 Very 4.52 Extremely 4.28 Extremely
Practicality Satisfied Satisfied Satisfied
4.Nutritional Value 4.64 Extremely 4.76 Extremely 4.60 Extremely
Satisfied Satisfied Satisfied
5.Taste 3.91 Very 4.52 Extremely 4.23 Extremely
Satisfied Satisfied Satisfied
6.Texture 4.00 Very 4. 55 Extremely 4.28 Extremely
Satisfied Satisfied Satisfied
7.Presentation 4.28 Extremely 4.62 Extremely 4.43 Extremely
Satisfied Satisfied Satisfied
Total 4.23 Extremely 4.59 Extremely 4.37 Extremely
Satisfied Satisfied Satisfied

Legend: 4.21-5.00 Extremely Satisfied

3.41-4.20 Very Satisfied

2.61-3.40 Moderately Satisfied

1.81-2.60 Less Satisfied

1.00-1.80 Not Satisfied

As can be seen in table 3, the extent of baked chicken with cucumber was described as

Extremely satisfied as it combined average WAM of 4.37.

 CHAPTER V

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATION

This chapter presents the summary of the findings of the present study. This chapter presents the

summary of the finding, and recommendations in the light of the findings and conclusions.

Summary of Findings

Based on the analysis of data presented, the following findings were drawn:

1. On the Demographic Profile of the Respondents

1.1 Teachers

1.1.1 Age

Out of 11 teachers respondents, 11 (100%) belong to the age of group of 21 and above, while none

belong to the age group 20 years old and below. This only shows that the school teachers are basically younger

adulthood and above.

1.1.2. Sex

In terms of sex profile of the respondents, majority of the respondents 7(64%) were female while

4(36%) was male. Its reveals that the teacher respondents is dominated by the female.

1.2 Students

1.2.1 Age

Out of 29 students respondents, 18 (62%) belong to the age group of 17 years old and below, 10(35%)

belong to the age group 18-20 years old while 1 (3%) belong to 21 and above.
 1.2.2 Sex

In terms of sex profile of the respondents, majority of the respondents 15 (52%) were female while 14(48%)

was male. Its reveals that the teacher respondents is dominated by the female.

2. Level of Satisfaction of Baked Chicken with Cucumber

The level of satisfaction of the respondents distributed by the teachers described as extremely

satisfied based on the average weighted arithmetic mean of 4.23. Students respondents level of

satisfaction described as extremely satisfied based on the average weighted arithmetic mean of 4.59. this

only shows that the combined respondents of teachers and students described as extremely satisfied with

the highest weighted arithmetic mean average of 4.37.

Conclusion

Based on the findings of the study, the following conclusions were drawn:

1. Respondents were mostly female, ranging from young adulthood and above, based on the data.

2. The respondents are extremely satisfied.

Recommendation

Based on the findings and conclusion derived from the study, the following recommendation are

formulated.

1. To the School Principal

a. Cooperate and support the researcher’s to achieved vision and goals in their research.

2. To the Teachers

a. Teachers should continue teaching about research to enhance the skills and knowledge of the senior

high students to being prepared when their turned in college.

3. To Parents and Students

a. Parents and Students should be invited to participate in decision making. Making decision have a

responsibilities. Collaboration between Parents, Students and Teachers will improve communication

and help to make it positive results.

4. To the Future Researcher

a. Make it research again but make sure, more studies, in short make it widen.

b. Discuss the other segments that include in this research that we didn’t already discuss.