CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL 1

Level of Acceptability on the Icebox Cake

among the Students of Cagayan National
High School-Senior High

SUBMITTED BY:
KIMBERLY TUPPIL
ANGELA MALANA
NYELLEE BADAJOS
JOSHUA GARDUQUE
MARYJOY SUMI-OG

SUBMITTED TO:
MRS. MARTINA DE LAPAZ-DAQUIOAG
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL 2

CHAPTER 1

INTRODUCTION AND ITS BACKGROUND

Cake is one of the most widely-consumed food products in the world and

cake making technology is probably one of the oldest technologies known. This

technology has evolved continuously over the years as new materials, ingredients

and equipment were introduce to produce better quality bread while various

researches generated steady and impressive progress in bread making. Creating new

recipes of cake is the most popular nowadays and this kind of food can also help

people to maintain their body healthy to create a cake and to make it through the use

of refrigerator. Food is the most important thing that people should have. But eating

and choosing the right food is must to prevent a diseases or sickness. We also have

to choose the right ingredients for the best quality of a new recipe of cake. The major

ingredients for cake making are cake flour, baking powder, vanilla extract, water,

salt, white sugars, and eggs.

Creating a new recipe can also help the people to gain more knowledge and

to choose the healthy recipe that will become a product for the people to buy. Cakes

are the most soft and fluffy baked product that also contains fats and cholesterol.

There are many cake products that are created and there are some that has a twist.

Many cakes are popular and many of them are also a basis of the people to recreate

it. Cakes are needed most especially on birthdays, weddings, anniversary

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celebrations or when there is an achievement or events. Many people want a new

food to their daily life and important events in life. As a baker we need to create

something new and to make a recipe that will amaze everyone through their taste and

through their tummies. This kind of opportunity can also lead us to make our product

popular and always wanted. The benefits of creating something new using healthy

ingredients to prevent health problems like diabetes. Cakes are the most expensive

baked products that is hard to create and also worth to bake. The reason why we

create something new is to provide a healthy product to eat. Cake is the most loved

and their celebration is not complete without a cake. Cake is also a sweet dessert

after eating a big dinner. Cake is cooked in the oven but what if we create a cake

without using an oven? Cakes are the most precious product of a pastry chef because

this kind of product should follow the exact measurements and the right procedures

to make it delicious and successful. Students always crave for sweets because of the

delicious taste that melts in their mouth and their taste buds always look for it.

Sweets are the most popular and its benefits is also the reason why students prefer

sweet foods to gain energy for them to start their school days feeling energized.

Sweets contains carbohydrates to keep your body strong and healthy. Students love

to eat sweets because of its delicious taste that melts in your mouth. Sweets can also

emulsify your taste buds after eating a heavy meal.

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CONCEPTUAL FRAMEWORK

Everybody like bakery products but mostly the bakery products that is like by

the people is cake, chocolate cake is one of the favorite cakes, and maybe that is

favorite of others too. Most of the time we eat things that are not beneficial for our

health, and we are aware of the cons of those things, but still, we take them like fast

food, etc. The results showed that people who eat chocolate cake every morning the

worked great. It might be strange to you that the results also showed that eating

chocolate cake can help a person to lose his weight. The researchers said that we need

energy, especially our brain needs energy. We are busy with our hectic routines that

we cannot take good health that can boost us, eating a piece of cake can help us

doing our routine work efficiently. It is good for our heart and circulation of blood.

Consumption of chocolate lowers the risk of strokes. It contains minerals like

selenium, potassium, zinc that are good for our health. Cocoa has a plus point that it

increases the level of cholesterol that is good for health and reduces the level of

cholesterol, which is not beneficial. Dark chocolate contains flavonols, which can

protect our skin from sun damage. It can help you to lose your weight. Students

should eat chocolate cake because it reduces the level of stress, to eat chocolate cakes

are more smiling. Chocolate cake can improve your memory. It is good for a brain to

be healthy. Chocolate has methamphetamine, which is the same chemical that our

brain produces when we feel like we are falling in love. It encourages our brain to
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release good endorphins. It makes us feel better. Chocolate cake is not only good for

our brain; it is also good for our heart and soul. Therefore, keep enjoy this blessing.

You know there are numbers of health benefits of eating cake. Let us discuss some

important ones. In recent years people are running away from the food items which

contains sugar or any other sweet ingredients. But people are ignoring the fact that

sugar. Play very important role in handling the process of our body. Eating cake

provides you lots of health benefits and refresh your mood also. Let us discuss some

of the Benefits. Provide Strength to your Body Apart from Strength, Cakes are the

quality source of getting protein. Body Builders or Athletes should consume cakes at

least once a week. It Contains Milk, dry fruits etc. all are good in protein value.

Enough Energy Source. Energy means Carbohydrates, The carbs we eat, our body

use them into energy. And maximum cakes are prepared by adding flour and sugar,

both are rich in Carbohydrates. Eating cake provides energy to our brain and body.

The young generation knows everything, we all are aware that excess of everything

is bad. We have to manage our food habits by considering our health. And body. So

make you weekends more enjoyable by eating delicious cakes and running on tracks
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REVIEW OF RELATED LITERATURE

Review of literature of a particular subject is helpful in understanding the conceptual

framework and provides a detailed amount of work, which has been done in the past

on that particular subject. It supports the candidate in deciding the line of action to

complete the research work. Keeping in view this fact, a review of existing literature

in respect of bakery products was made by the researcher in the following manner:

According to www.bakeryindia.com1

, “The present day consumer looks for new bakery products, better appeal, taste and

convenience from bakery foods. With a population of 1 billion plus, India has the

largest middle-income consumers, who demand varieties in food, clothing, transport

and improved living standards. Opportunities, in abundance, exist in Bakery cafes

and Restaurants. Those who cater fast foods are another fastest growing section in

India. This is a new challenge to baker and he needs to update his information,

technology, products and services to meet the changing needs of the Indian

consumer. To meet the new challenges, the government of India encourages the

Small and Medium enterprises (SME) with very attractive financing schemes, to

modernize and upgrade their units. This has opened up opportunities not only to

SME’s but also to those in the bakery trade to supply the new technologies.”
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According to www. bakeryindia.com2

, “It is a step in this direction for the buyers and sellers to meet, exchange ideas,

improve the technology and profitability easy accessibility to information at low

cost. It also relates to bakery industry in India, about Associations, Research and

Training Institutions, Suppliers of Machinery, Accessories, Ingredients, Packing

Materials, Food laws, Regulations, Taxes and much more. It offers consultancy for

setting up bakery plants, solutions to your bakery problems, promoting your

products and services, software development for your specific needs, mailing list,

sale of used machineries and sick units and many more on demand.”

According to Dublin,3

“Research and Markets have announced the addition of the Bakery Products in India.

The Bakery Products in India offer a comprehensive guide to the size and shape of

the market at a national level. It provides the latest retail sales data (2003-2008),

allowing you to identify the sectors during growth. It identifies the leading

companies, the leading brands and offers strategic analysis of key factors influencing

the market – be they new product.”

In the words of Irum Khan4

“Food ingredients have commanded the food industry around the globe making

people savor the food they ear. Food is no more about filling the hungry stomach but
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it is actually driving people into an obsession with the taste it leaves behind.

Ingredients entirely change the way food tastes and appears and are a product of

massive research and experimentation. Food ingredients (Fi) is one of the nine food

and health ingredients exhibitions held worldwide (Fi Europe, Fi Asia, Fi China, Fi

India, Fi South America, Food ingredients Processing, Safety & Services, Natural

ingredients 2008, Health ingredients, Safety and Technology every years by CMP, a

global leader in trade show organization. CMP is a worldwide organization with

extensive experience in organizing B2B exhibitions. CMP organizes 330 shows

across 44 countries every year. It brings its high standards and organizational

expertise to this event. CMP manages the infrastructure and logistics along with

bringing in exhibitors and visitors and ensuring that all their needs are met. In India

the food ingredients industry is still in its infancy but with a potential for fast growth.

Fi India is the only B2B exhibition of its kind which covers food ingredients.”

According to Irum Khan5

, “At the backdrop of the US economy heading recession, India still has reason to

smile with the sectors like IT, manufacturing, food processing and such others

gearing up to explode in the coming years. The market is shining with optimism as

never before.”

According to Manish Parekh6

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, “Now and 10 years hence will see India making the maximum wealth it ever made

in recent history. Indian cuisine has always been a big part of that economic success

and remains so today. Current ingredient trends such as the soaring demand for

healthier products, increased development in preservatives & processing and the rise

in consumer need for wider product choice, are all pervading opportunities for

creating and extending business in the Indian food industry. Modern day consumers

are also proving continually more adventurous. This combined with an increase in

disposable income, means greater potential than ever before for new and specialist

products emerging within the market.”

According to the Fi India Conference7

, “Each year, the Fi India Conference brings together the most influential Indian and

International speakers to address key topics with in the food ingredients industry.

Organized in co-operation with the Protein Foods & Nutrition Development

Association of India (PFNDAI) the conference provides a crucial insight into the

fundamental issues in the current climate and looks to highlight new products and

solutions throughout the industry. It’s a must-attend for those interested in the future

of food industry in India, plus provides a vital opportunity for networking and

gaining a glimpse of important upcoming industry trends.”

According to www. bakeryindia.com8

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, “The history of bread and cake starts with Neolithic cooks and marches through

time according to ingredient availability, advances in technology, economic

conditions, socio-cultural influences, legal rights (Medieval guilds) and evolving

taste. The earliest breads were unleavened. Variation in grain, thickness, shape and

texture varied from culture to culture. Archaeological evidence confirms yeast (both

as leaving agent and for brewing ale) was used in Egypt as early as 4000 B.C. Food

historians generally cite this date for the discovery of unleavened bread and genesis

of the brewing industry. There is an alternatetheory regarding the invention of

brewing. Some historians believe it is domesticated. Sources generally agree the

discovery of the powers of yeast was accidental.”

According to Kipple F. Kenneth and Orneles Conce Kriemhild9

, “There are scholars who have theorized that a taste for ale prompted the beginning

of agriculture, in which case humans have been brewing for some 10,000 years.

Most archaeological evidence, however, suggests that fermentation was being used

in one manner or another by around 4000 to 3500 B.C. Some of this evidence – from

an ancient Mesopotamian trading outpost called Godin Tepe in present day Iran

indicates that barley was being fermented at that location around 3500 B.C.

Additional evidence recovered at Hacinegi Tepe (a similar site in southern Turkey)

also suggest that ancient Mesopotamians were fermenting barley at a very early date.
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There is no question that fermentation takes place accidentally, and most

investigators believe that barley was first cultivated in the Fertile Crescent region of

lower Mesopotamia between the Tigris and Euphrates Rivers. Grain is heavy to

transport relative to the beer made from it, so it is not surprising that there may be

evidence of ale in these outposts and not unreasonable to suspect that accidental

fermentation did occur at some point in the ancient Mesopotamian region, leading to

beer making.”

In the opinion of Tannahill10,

“Leavening, according to one theory was discovered when some yeast spores – the

air is full of them, especially in a bake-house that is also a brewery – drifted onto a

dough that had been set aside for a white before baking; the dough would rise, not

very much, perhaps, but enough to make the bread lighter and more appetizing than

usual, and afterwards, as so often in the ancient world, inquiring minds set about the

task of reproducing deliberately a process that had been discovered by accident. But

there is an alternative and even more likely theory that on some occasion ale instead

of water was used to mix the dough. The rise would be more spectacular than from a

few errant spores and the effect would be easy to explain and equally easy to

reproduce.”

According to Elizabeth David11

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, “Bread baked in pans or tins or uniform shape and capacity was a late development.

Indeed, it seems to have been mainly a British one, Holland being the only other

European country in which the method is in general use. In France only soft

sandwich loaves and rusk bread are baked in tins, provided with a sliding cover so

that almost crestless tops and perfectly even shapes are achieved. Before the advent

of mass-produced tin-ware English household bread was either baked in earthenware

crocks glazed on the inside only, or the loaves were hand-molded and fed into the

oven on wooden peels in the ancient manner, as was our bakery bread. In the

seventeenth century, deep tin or wooden hoops and, more rarely, round iron cake

pans were used for yeast cakes, and there were earthen-ware dishes for pies, broad

tins for gingerbread, tin patty pans, plates and oven sheets for small cakes, biscuits

and confectionary and occasionally wooden dishes for moulding rolls or small

loaves.”

According to Elizabeth David12,

“By the early nineteenth century domestic cooking methods had already much

changed. In the towns coal range with ovens were being installed in kitchens, so the

separate bake-house with its special bread baked in tins or crocks was more

satisfactory than the old hand-moulded crusty loaves, the all- round exposure to high

heat in a small space without radiation from above causing a hard crust to develop
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before the inner part of the loaf had properly grown. Inspite of the new tins and the

new ovens, which certainly didn’t become common unit after the middle of the

nineteenth century, most householders continued to make their bread as they had

always done, often taking the prepared dough to a communal oven or to a local

bakery to a bread.”

According to John Ayto13,

Pitta (or Pita or Pitah) is a flat, roughly oval, slightly leavened type of bread

characteristic of Greece and the Middle East. Typically eaten slit open and stuffed

with filling, it became a familiar sight on the supermarket shelves of Britain and the

USA in the last quarter of the twentieth century. The word, a borrowing from

Modern Greek, can perhaps be traced bake ultimately to classical Greek Peptos,

‘Cooked’ a derivative of the verb pessein, ‘Cook, Bake’.”

According to Alan Davidson14

, The Israeli and Western name for the Arab bread called khubz adi (ordinary bread)

or names meaning Arab, Egyptian, Syrian bread or kumaj (as Turkish loanword

properly meaning a bread cooked in ashes), baked in a brick bread oven. It is slightly

leavened wheat bread, flat, either round or oval, and variable in size. The name had a

common origin with pizza. In the early centuries of our era, the traditional Greek

word for a thin flat bread or cake, plakous, had become the name of a thicker cake.
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The new word that came into use for flat bread was pitta, literally pitch, doubtless

because pine pitch naturally forms flat layers which many languages compare to

cakes or breads. The word spread to Southern Italy as the name of thin bread. In

Northern Italy dialects pitta became pizza, now known primarily as the bearer of

savory toppling but essentially still flat bread. Early Arab cookery texts do not refer

to khubz, since it was bought from specialists, not made in the home. However, it is

safe to assume that its history extends far into antiquity, since flat breads in general,

whether leavened or not, are among the most ancient breads, need no oven or even

utensil for their baking.”

According to K.T. Achaya15,

“ Naan is a roti of fine white maida, leavened, rolled out oval in shape, sprinkled

with nigella (kalonji) seeds and baked in a tandoor or ordinary oven. Small, mud

plastered ovens closely resembling present-day tandoors have been excavated at

kalibangan and Indus valley site. In about AD 1300, Amir Khusrau notes nann-e-

tanuk (light bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court

in Delhi. Naan was in Mughal times a popular breakfast food, accompanied by

kheema or kabab of the humbler Muslims. It is today associated with pujnabis and is

a common restaurant item rather than home-made one, all over India.”
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According to Julia Moskin16,

“Artisan (or Artisanal) bread whetted mainstream American tastes in the 1990’s.

Ancient products for modern gourmets, Commercial bakers producing pre-baked

loaves put these products in supermarkets and wholesale food outlets. Until the

advent of the large scale commercial baking in the late 19th century, all American

bread was artisanal: mixed and shaped by hand, then baked under the eye of a

professional baker or home cook. But when soft, sweet, snow-white commercial

bread appeared on grocery shelves in the 1930’s, coarse-grained, hand-made loaves

lost their appeal. And then came the wonder Bread years, when packaged slice bread

became virtually synonymous with American food. In the 1970’s the health food

movement enthusiastically embraced whole grains and home-baked bread, a

hallmark of counter-culture cuisine. By the 1990’s artisanal bread was swept up in

the wave of gourmet appreciation that brought extra virgin olive oil, dark-roast

coffee and European cheese to stores. The wide appeal of artisanal bread first

became clear about 10 years ago when bakers in many; areas persuaded supermarket

managers to stock their products. Ms. Silverton of La Brea first tried parbaking for

the Southern California market four years ago.”

In the words of Frances Chamberlin17,

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“Bread is such a basic part of our diet that we scarcely think about it. We eat it

everyday and for some of us raised in the postwar days of ‘batter whipped’, we

assume it should be soft, spongy white stuff. Not necessarily at all. Witness the

resurgence of interest in bread- all kinds of bread, but particularly hearty, whole-

grain, substantial loaves. Bread making basically skipped a generation. In the prewar

era, that is what you had….people in their 70’s are coming in and saying they

haven’t had this kind of bread in 50 years. Others are discovering it: it’s a lost art,

the way bread had been and should be.”

According to Elizabeth David18

“Brioches originated as soft and light white loaves, enriched with butter and eggs,

much less so than those we know today. They were baked without moulds. Looking

at children’s beautiful paintings of brioches you can see that he has quite clearly

defined the notches round the base of his cottage- loaf shaped confections, which are

handsome and tall but not tidy like a moulded cake. So I think that in the eighteenth

century and at the time of that poor, foolish Marie Antionette is supposed to have

said, when told that the people of Paaris were rioting for bread, quils manget de al

brioche, the composition of the cake must have been simply that of an enriched

bread much like that of our own Bathbuns and Sally Lunns, so made at that period

without benefit of moulds or tins, although paper bands were sometimes wrapped
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round them for baking. Certainly it would not be possible to bake today’s liquid

brioche mixture or crust for a fillet of beef or a large sausage then the brioche

mixture is made with fewer eggs and less butter, or it would be impossible to

handle.”

As per the opinion of Larousse Gastronomique19,

“Brioche, a soft loaf or roll made from a yeast dough enriched with butter and eggs.

The word brioche first appeared in 1404, and for a long time its etymology was the

subject of controversy. Some maintained that the Pastry originated in Brie, and

Alexandre Dumas claimed that the dough was originally kneaded with cheese and

Brie. It is now considered that brioche is derived from the verb ‘brier’, and old

Norman form of the verb broyuer meaning ‘to pound’ (this is found in pain brie, a

specialty of Normady). This explanation is all the more likely since the brioches

from Gournay and Gisors in Normady have always been highly regarded.”

According to Alan Davidson20,

“The word which has been in use since at least the 15th century, is derived from the

verb ‘broyer’ meaning to break up, and refers to the prolonged kneading of the
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dough. The brioche may have originated in Normady. In support of this theory is the

fact that the quality of the butter is what determines the quality of a brioche and that

Normady has been famed for its butter since the Middle Ages. Whatever the truth,

the brioche arrived in Paris in the 17th century. Since some time in the 19th century

it has been customary to bake a briche in a deep, round, flutted tin, narrow at the

base and flaring widely at the top. Brioche is usually eaten at breakfast or tea time,

with coffee or hot chocolate; and in its modern form it constitutes a delicacy, slightly

closer in British eyes to cake then to bread. However, ‘Quils mangent de la brioche’

(usually translated into English as ‘let them eat cake’), the statement attributed to

Marie Antoilnette on being told that the people of Paris were rioting because they

had no bread, has achieved more notoriety than it deserves. Eighteenth century

brioche was only lightly enriched (by modest quantities of butter and eggs) and not

very far removed from a good white loaf of bread.”

According to John Ayto21,

“Sally Lunns are large buns or tea cakes made with a yeast dough including cream,

eggs and spice. They are generally supposed to take their name from a late

eighteenth century baker, Sally Lunn, who according to W.J. France in up-to- date

Bread making (1968) had a pastry cook’s shop in Lilliput Alley in Bath. The earliest

source of the story seems to be William Hone’s 29 Everyday Book (1827): The bun

called the Sally Lunn originated with a young woman of that name in Bath, about 30
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years ago. She first dried them Dalmer, a respectable baker and musician, noticed

her, bought a business, and made a song in behalf of Sally Lunn. Although the 30

years seems to be an understatement, this is not inconsistent with the first two

recorded reference to the word: in Philip thicknesses Valetudinarian’s Bath Guide

(1780) and the Gentleman’s Magazine (1978). However, there exists a French cake

of Alsatian origin called solilem or solimem which is fairly similar to the Sally Lunn

and it may be that both Sally Lunn and Solimem derive ultimately from French

Soleil lune, sun and moon (cake), golden on top over a paler base. In the southern

states of the USA, the term Sally Lunn stands for a variety of yeast and soda breads.”

According to www.bakeryindia.com22,

“Cinnamon and bread (rolls) are ancient foods. When they were first combined?

Where? What did this first product taste like? Was it any thing like the delicious,

gooey Philaddphia – style sticky buns we know today? Food historians have spent

much time pondering origins. What do we know? These items are ‘Old World’ gifts

likely originating in Northern Europe.

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According to food historians23,

cinnamon originated in Sri Lanka. The early history of this spice is unclear. It is

generally agreed that this spice was known to the ancient Greek and Roman people.

It was highly valued. The earliest uses seem to be as incense and flavouring in wine.

The ancient Roman recipes recorded by Apiaceous for sweet bread products do not

include cinnamon; they were spiced with pepper. Ancient Egyptian breads were

sweetened with honey and flavoured with nuts.”

According to H.D. Renner24,

“The flavour of bread can be reviewed to some extent by re-warming and even new

flavours are

created in toasting. This is very true, but leaves the most important part unsaid. It is

surely the smell of toast that makes it so enticing and enticement which the actuality

rarely lives up to. In this it is likely freshly roasted coffee, like sizzling bacon – all

those early morning smells of an intensity and deliciousness which create for more

than those new flavours, since they create hunger and appetite where note existed.

‘Village life’, Renner continues, makes stale bread so

common that toasting has become a national habit restricted to the British Isles and

those countries which have been colonized by Britain. I wonder if our open fires and

coal ranges were not more responsible than the high incidence of stale bread for the
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popularity of toast in all classes of English household. For toasting bread in front of

the fire and the bars of the coal-burning range there were dozens of different devices.

Buttered toast is, then, or was, so peculiarly English a delicacy.”

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STATEMENT OF THE PROBLEM

Generally, this study aims to assess the Level of Acceptance of Icebox Cake

among the Students of Cagayan National High School-Senior High.

Specifically, it aims to answer the following questions:

1. What is the profile of the respondents in terms of:

a. Age

b. Gender

2. What is the level of acceptance of Level of Acceptability on the Icebox Cake

among the Students of Cagayan National High School-Senior High along the
following qualities:

a. Taste

b. Appearance

c. Texture

d. Flavor

e. Aroma
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RESEARCH PARADIGM

A research paradigm is a essential part of conceptual framework that helps to

understand more the proper scheme process that needs to follow.

INPUT PROCESS
OUTPUT

Respondents demographic profile

in terms of:
Analysis of the study in terms of
a. Age their:
b. Sex

What is Level of Acceptability

on the Icebox Cake among the
Students of Cagayan National
High School-Senior High along  Level of acceptance of
Assess the level of acceptance of
the following qualities. Icebox cake among the
icebox cake among the students.
students of Cagayan
a. Color National High School
Senior High
b. Appearance

c. Texture

d. Flavor

e. Aroma
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FEEDBACK

HYPOTHESES/ASSUMPTIONS OF THE STUDY

1. ) There is no significant difference in the level of acceptance of icebox

cake among the students of Cagayan National High School-Senior High.

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SCOPE AND LIMITATIONS

The study covers on the level of acceptance of icebox cake among the

students of Cagayan National High School- Senior High, ranging the school year

2018-2019 from grade 11 to grade 12 students. It deals on how the students accepts

the icebox cake to attain a successful study.

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SIGNIFICANCE OF THE STUDY

This study will benefit the following:

RESEARCHERS. The research team will be acknowledging by their work for giving

awareness to the students of Cagayan National High School-Senior high according

to the level of their acceptance to ice box cake. It’s implicating the researcher’s

curriculum development.

STUDENTS. The students will be able to help the research team by giving their

standards by testing and level the acceptance to ice box cake made by the

researchers. It’s implicating the researcher’s curriculum development.

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DEFINITION OF TERMS

Cons- persuade(someone) to do or believe something, typically by use of a

deception.

Hectic- full of incessant or frantic activity, relating to, affected by, or

denoting a regularly recurrent fever.

Consumption- the using up of a resource, the act or process of consuming.

Selenium- the chemical element of atomic number 34, a gray crystalline

nonmetal with semiconducting properties.

Flavonols- are a class of flavonoids that have 3-hydroxyflavone backbone,

their diversity stems from the different positions of the phenolic –OH groups.

Methamphetamine- a drug that makes your mind and body more active.

Endorphins- a chemical naturally, released in the brain to reduce pain, that in

large amounts can make you feel relaxed or full of energy.

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CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

Cake is a term with a long history (the word is of Viking origin, from the Old

Norse kaka) and denotes a baked flour confection sweetened with sugar or honey; it

is mixed with eggs and often, but not invariably, with milk and fat; and it has a

porous texture from the mixture rising during cooking. It is not surprising that the

frontiers between cake and bread, biscuit and bun are indistinct. The progenitor of all

is bread in its simplest form. As techniques for baking and leavening developed, and

eating patterns changed, what were originally regarded as froms of bread came to be

seen as categories of their own and named accordingly. Certain Roman breads,

enriched with eggs and butter, must have achieved a cake like consistency and thus

approached one of these indistinct frontiers. Europe and places such as North

America where European influence is strong have always been the center of cakes.

One might even draw a line more tightly, from English-speaking areas. No other

language has a word that means exactly the same as the English ‘cake.’ The

continental European gateau and torte often contain higher proportions of butter,

eggs and enriching ingredients such as chocolate, and often lean towaars pastry

rathern than cake. Central and East European items such as baba and the Easter
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
29

kulich are likewise different. The western tradition of cakes applies little in Asia. In

some countries western-style cakes have been adopted on a small scale, for example

the small sponge cakes called kasutera in Japan. But the ‘cakes’ which are important

in Asian are quite different from anything occidental for examples, see moon cakes

and rice cakes of the Philippines. The history of cakes, goes a long way back.

Among the remains found in Swiss lake villages were crude cakes make from

roughly crushed gains, moistened, compacted and cooked on a hot stone. Such cakes

can be regarded as a form of unleavened bread, as the precursor of all modern

European baked products. Some modern survivors of these mixtures still go by the

name ‘cake’, for instance oatcakes, although these are now considered to be more

closely related to biscuits by virtue of their flat, thin shape and brittle texture.

Ancient Egypt was the first culture to show evidence of true skill in bakin, making

many kinds of bread including some sweetened with hone. The Greeks had a form of

cheesecake and the Romans developed early versions of fruitcakes with raisins, nuts

and other fruits. These ended up in 14th century Britain. Chaucer mentions immense

cakes made for special occasions. One was made with 13 kilograms of flour and

contained butter, cream, eggs, spices, currants and honey. Moulds, in the form of

cake hoops or pans have been used for forming cakes since at least the mid-17th

century. Most cakes were eaten accompanied by a glass of sweet wine or tea. At

large banquets, elaborately decorated cakes might form part of the display, but
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
30

would probably not be eaten. By the mid-19th century the French were including a

separate “sweet” course at the end of the meal which might include ‘gateau.’ During

the 19th century, technology made the cake-baker’s life much easier. The chemical

raising agent bicarbonate of soda, introduced in the 1840’s, followed by baking

powder ( a dry mixture of bicarbonate of soda with a mild acid), replaced yeast,

providing a greater leavening power with less effort. Another technology

breakthrough was more accurate temperature controlled ovens. In most of NW

Europe and North America a well-developed tradition of home baking survives, with

a huge repertoire of cake recipes developed from the basic methods. The abililty to

bake a good cake was a prized skill among housewives in the early to mid-20th

century, when many households could produce a simple robust, filling ‘cut and come

again’ cake, implying abundance and hospitality. Although the popularity of home

baking and the role of cakes in the diet have both changed during the 20th century,

cakes remain almost ubiquitous in the western world. They have kept their image as

‘treats’ and maintain their ceremonial importance at weddings and birthdays.

Source: The Penguin Companion to Food by Alan Davidson (

https://www.devlaming.co.za/the-history-of-cakes)

The history of cake dates back to ancient times. The first cakes were very

different from what we eat today. They were more bread-like and sweetened with

honey. Nuts and dried fruits were often added. According to the food historians, the
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
31

ancient Egyptians were the first culture to show evidence of advanced baking skills.

The Oxford English Dictionary traces the English word cake back to the 13th

century. It is a derivation of 'kaka', an Old Norse word. Medieval European bakers

often made fruitcakes and gingerbread. These foods could last for many months.

According to the food historians, the precursors of modern cakes (round ones with

icing) were first baked in Europe sometime in the mid-17th century. This is due to

primarily to advances in technology (more reliable ovens, manufacture/availability

of food molds) and ingredient availability (refined sugar). At that time cake hoops--

round molds for shaping cakes that were placed on flat baking trays--were popular.

They could be made of metal, wood or paper. Some were adjustable. Cake pans were

sometimes used. The first icingwere usually a boiled composition of the finest

available sugar, egg whites and [sometimes] flavorings. This icing was poured on the

cake. The cake was then returned to the oven for a while. When removed the icing

cooled quickly to form a hard, glossy [ice-like] covering. Many cakes made at this

time still contained dried fruits (raisins, currants, citrons).

It was not until the middle of the 19th century that cake as we know it today (made

with extra refined white flour and baking powder instead of yeast) arrived on the

scene. A brief history of baking powder. The Cassell's New Universal Cookery

Book [London, 1894] contains a recipe for layer cake, American (p. 1031). Butter-

cream frostings (using butter, cream, confectioners [powdered] sugar and flavorings)
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
32

began replacing traditional boiled icings in first few decades 20th century. In France,

Antonin Careme [1784-1833] is considered THE premier historic chef of the modern

pastry/cake world. You will find references to him in French culinary history books.

Cake recipes, Fannie Farmer's Boston Cooking School Cook Book [1918]

"Cake. The original dividing line between cake and bread was fairly thin: Roman

times eggs and butter were often added to basic bread dough to give a consistency

we would recognize as cakelike, and this was frequently sweetened with honey.

Terminologically, too, the earliest English cakes were virtually bread, their main

distinguishing characteristics being their shape--round and flat--and the fact that they

were hard on both sides from being turned over during baking...in England the shape

and contents of cakes were graudally converging toward our present understanding

of the term. In medieval and Elizabethan times they were usually quite small...Cake

is a Viking contribution to the English language; it was borrowed from Old Norse

kaka, which is related to a range of Germanic words, including modern English

cook." ---An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford]

2002 (p. 52) When we broach the topic of cake, we start getting into passionate

territory. People define important moments in life, like birthdays, weddingsand

holidays, with cake. And specific cake varieties, like cheesecake, chocolate cake,

angel food cake and fruitcakeinspire strong feelings, of like and dislike. Whether you

like your cake with frosting or without, chances are that you have a weakness for
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
33

some form of this baked confection. Who do we have to thank for this traditional

dessert? No one really knows. Baking is an interesting craft, and the process of

adding a bit of this and a pinch of that leads to unexpected and sometimes exciting

results. Food historians see new developments in baking over the centuries as a

series of methods overlapping and morphing from one thing into another as new

ideas and ingredients become available or popular. It's hard to determine at what

point a flat, unleavened bread became a sweet yeast bread. One could even argue

that, given the available baking techniques and ingredients of a particular period,

certain discoveries were just a matter of time regardless of who was wearing the

oven mitt on the fateful day. We do know that the ancient Egyptians were good

bakers who made honey-sweetened dessert breads and that cake started as a

modified bread product. In fact, there was no distinction between bread and cake for

quite a while, although fancy sweet breads were made with a variety of grains and

added ingredients, like dried fruits, seeds and wine, and were specifically served as

sweet treats. These early cakes were flat and dense, a baked dessert that was very

different from what we associate with the term cake today. Cake as we know it has a

soft and tender consistency. These aren't terms of endearment but descriptions of the

nature of the cake itself, a low-gluten product that's much softer than bread and

spongier than a biscuit. To achieve this, the dough has to be uniformly lightened by
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
34

the presence of many small bubbles. This lightening of the dough by adding air is

achieved through the use of a leaven.

The Romans probably perfected the practice of adding yeast as a leavening agent to

cake, and later the Italians in the 16th century developed the art of leavening without

yeast by adding whipped eggs to batter. Both methods created a lighter cake but

were time-consuming and could be tricky. By the mid-1800s, the introduction of

bicarbonate of soda and baking powder made it easier to bake an airy cake quickly

and consistently [source: Davidson].

When we broach the topic of cake, we start getting into passionate territory. People

define important moments in life, like birthdays, weddings and holidays, with cake.

And specific cake varieties, like cheesecake, chocolate cake, angel food cake

and fruitcake inspire strong feelings, of like and dislike. Whether you like your cake

with frosting or without, chances are that you have a weakness for some form of this

baked confection. Who do we have to thank for this traditional dessert? No one

really knows. Baking is an interesting craft, and the process of adding a bit of this

and a pinch of that leads to unexpected and sometimes exciting results. Food

historians see new developments in baking over the centuries as a series of methods

overlapping and morphing from one thing into another as new ideas and ingredients
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
35

become available or popular. It's hard to determine at what point a flat,

unleavened bread became a sweet yeast bread. One could even argue that, given the

available baking techniques and ingredients of a particular period, certain

discoveries were just a matter of time regardless of who was wearing the oven mitt

on the fateful day. We do know that the ancient Egyptians were good bakers who

made honey-sweetened dessert breads and that cake started as a modified bread

product. In fact, there was no distinction between bread and cake for quite a while,

although fancy sweet breads were made with a variety of grains and added

ingredients, like dried fruits, seeds and wine, and were specifically served as sweet

treats. These early cakes were flat and dense, a baked dessert that was very different

from what we associate with the term cake today.

Cake as we know it has a soft and tender consistency. These aren't terms of

endearment but descriptions of the nature of the cake itself, a low-gluten product

that's much softer than bread and spongier than a biscuit. To achieve this, the dough

has to be uniformly lightened by the presence of many small bubbles. This

lightening of the dough by adding air is achieved through the use of a leaven.

The Romans probably perfected the practice of adding yeast as a leavening agent to

cake, and later the Italians in the 16th century developed the art of leavening without

yeast by adding whipped eggs to batter. Both methods created a lighter cake but
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
36

were time-consuming and could be tricky. By the mid-1800s, the introduction of

bicarbonate of soda and baking powder made it easier to bake an airy cake quickly

and consistently [source: Davidson].

Supply and demand played a part in the genesis of the modern cake, too. The

availability of flour, eggs, sugar, spices and fat were important in the development of

cake making, as was the addition of a dessert course to mealtime, the tasty spot in a

multi-course meal where a light, creamy cake could take center stage. The

introduction of new ingredients, changes in attitudes toward mealtime, geography

and economy all contributed to the development of the cake as a popular dessert.

Although baking a cake often marks an important event, there is no single defining

event in the history this old standby. If you're a cake lover, you're probably much

more concerned with filling and frosting than history, so grab some milk and cut a

big slice. Cake is one of the most popular American desserts, so you'll be in good

company. Although packaged cake mixes were first available in the 1920s, General

Mills made them popular in the 1940s with the release of its Betty Crocker brand of

"just add water" mixes

(https://recipes.howstuffworks.com/food-facts/first-cake.htm)
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
37

RELATED LITERATURE OF STUDIES

CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
38

CHAPTER III

RESEARCH METHODOLOGY

This chapter presents the methods of research that will be employed in this

study. It includes the description of research design, locale of the study and the

instruments and techniques to be used in gathering data collection procedures and

description of respondents.

RESEARCH DESIGN

The study is an experimental that convince the resondents to determine the

outcome of the study and the level of acceptance of the students in Cagayan National

High School-Senior High and to obtain data collect, questionnaire will be distributed

to meet the objectives of the study.

RESEARCH LOCALE

Cagayan National High School, abbreviated as CNHS and locally known as

Cagayan High, is the universal high school of Region 2. It is located in Taft Street,

Tuguegarao City, Cagayan, Philippines. Established in 1905, it is the oldest public

secondary level school in Cagayan and the province’s premier secondary school.
CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
39

The school, which is administered by the Department of Education, has

around 10,000 students. There are three curricula: the Restructed Basic Education

Curriculum (RBEC).

RESEARCH INSTRUMENT

The questionnaire will be the major instrument used in this study so that we

are secure respondents to certain question. The questionnaire that was used in this

study was designed to obtain information on the level of acceptance of ice box cake

among the students of Cagayan National High School Senior High.

RESEARCH INSTRUMENT

The respondents of this study are the students of Cagayan National High

School-Senior High for the school year 2018-2019.

SAMPLING

On this study the researcher will used a convenient sampling that can easily

help us to summarize and interpret the data we need.

DATA COLLECTION PROCEDURE

CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL
40

The selected students of Cagayan National High School-Senior High will

answer the questions regarding to their age, sex, and general weighted average. The

researcher will conduct a second day survey for our research that will be conducted

on (February 21-22, 2019) and float a questionnaire using a convenient sampling

that can easily help us to summarize and interpret the data we need.

DATA ANALYSIS PROCEDURE

To analyze the collected data, the appropriate statistical tool will be used is

______________ formula that will be used to calculate the sample size given the

population size and margin of error.