Essay about About Business

2456 Words Oct 31st, 2014 10 Pages
THE ASSESMENT OF THE ACCEPTABILITY OF ROSE ICE CREAM
CHAPTER 1 INTRODUCTION

Considering the vast food source of the country, the people are properly informed about the various available aromatic flowers particularly the native and popular flower like Rose, Sampaguita, etc… The Filipino are indeed very lucky because the Philippines is blessed with different kind of flowers that gives us medicine, food, perfume and other that provide our needs and that has been concerned people in our country.
Rose ice cream is creamy, soft and velvety like fragrant bouquet of rose.
Luscious summer with fresh rose petals.
Ice cream (derived from earlier iced cream or cream ice) is a frozen
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According to the U.S. Department of Agriculture, one-half cup of vanilla ice cream provides 137 kilocalories of energy, about twice the amount in one-half cup of whole milk. Ice cream is a good choice when you need energy or if you are pursuing a program to gain weight. And it is easily digested
Rose petals contain about 95 percent, nutritional value is limited and their calorie count is low. Ancient Chinese medicine used roses to treat digestive disorders, the pain from injuries and menstrual irregularities
(B. Cohen and J. Greenfield, January 5, 1987)

(J. Corson1886)

2
Conceptual frame work

The researcher conceptualized the frame work for the evaluation of Rose ice cream. The conceptual program on the proceeding page discuss the (IPO) input- process-output as the working model of the study.
The input (I) consisted of ingredients, tools, and utensils needed in the preparation of rose ice cream such as roof ahza or bottled rose flavor syrup, sugar, lemon juice, fresh organic rose petals, rose water and almond nuts or any kind of nuts.
The process (P) contains the procedure in the preparation of rose ice dream. The evaluation of finished product through survey questionnaire and interpretation of data.
The output (O) or the result of the study is acceptable quality of rose ice cream.

3 Input Throughput output Ingredients

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