MULTI-INTERCHANGEABLE KITCHEN UTENSILS

A research
presented to the Faculty of
Senior High School Siniloan Integrated
National High School

In Partial Fulfillment
of the Requirements for the
Senior High School Applied Research Course

BUGA-AY, JOSHUA MOLON

CAYA, ALLEN PAULO VICUÑA
DE RAMOS, QUIN REMBRANT EVANGELISTA
CADSAWAN, SERENE MARIANO
DE LEON, REIGVEN SHANIA SILLA
2022
Illustration: TITLE PAGE

MULTI-INTERCHANGEABLE KITCHEN UTENSILS

A Thesis Proposal
Presented to the
Senior High School Department
Siniloan Integrated National High School

In Partial Fulfillment
of the Requirements for the
Senior High School Applied Research Course

JOSHUA MOLON BUGA-AY

ALLEN PAULO VICUÑA CAYA
QUIN REMBRANT EVANGELISTA DE RAMOS
SERENE MARIANO CADSAWAN
REIGVEN SHANIA SILLA DE LEON
2022
 Republic of the Philippines
DEPARTMENT OF EDUCATON
Region IV-A CALABARZON
Division of Laguna
SINILOAN INTEGRATED NATIONAL HIGH SCHOOL
Siniloan, Laguna

SENIOR HIGH SCHOOL

SENIOR HIGH SCHOOL SENIOR HIGH SCHOOL SENIOR HIGH SCHOOL
APPROVAL SHEET
This Quantitative Study entitled “MUTI-INTERCHANGEABLE KITCHEN
UTENILS” prepared by JOSHUA MOLON BUGA-AY, ALLEN PAULO VICUÑA CAYA,
QUIN REMBRANT EVANGELISTA DE RAMOS, SERENE MARIANO CADSAWAN
SENIOR
ANDHIGH SCHOOL
REIGVEN SHANIA SILLASENIOR HIGH SCHOOL
DE LEON in partial fulfillmentSENIOR HIGH SCHOOL
of the requirements for
the Senior High School Applied Research Course with the specialization on SCIENCE,
TECHNOLOGY AND ENGINEERING (STEM) has been examined and is hereby
recommended for approval and acceptance.

SENIOR
MayHIGH SCHOOL
06, 2022 SENIOR HIGH SCHOOL SENIOR HIGH SCHOOL

MELINA V. KAHULUGAN, MAEd

Research Adviser
PANEL OF EXAMINERS
Approved
SENIOR HIGH SCHOOLby the COMMITTEE ONSCHOOL
SENIOR HIGH ORAL EXAMINATION
SENIORwith
HIGHa SCHOOL
grade of
______

CECILIAN B. CASTILLO, PhD

Chairman
SENIOR HIGH SCHOOL SENIOR HIGH SCHOOL SENIOR HIGH SCHOOL
NAME OF TEACHER NAME OF TEACHER
English Critique Subject Specialist

MELINA V. KAHULUGAN RICHARD I. TUALA, MAT

Technical Editor Statistician
SENIOR HIGH SCHOOL SENIOR HIGH SCHOOL SENIOR HIGH SCHOOL

Accepted in partial fulfillment of the requirements for the Senior High Applied
Research Course.

SENIOR HIGH SCHOOL SENIOR HIGH SCHOOL ICY PRINCESS

SENIOR
A.HIGH SCHOOL
TRENCIO, Ph.D.
 Research Coordinator

ABSTRACT

The abstract consists of 150 to 250 words. Single-space within each paragraph, but
double-space between paragraphs. Do not indent the first lines of paragraphs.
Remember there is no indent in this paragraph. Your instructor may determine the
length of the abstract as long as it fits the parameters of no more than 250 words.

The abstract should be comprised of the following statements:

Statement covering the general context of the research topic
Statement regarding the specific research problem
Statement regarding the research methodology
Statement regarding the significant findings
A sentence regarding the conclusions and recommendations

NOTE: Abstract is not part of Chapter 1 & 2. This

shall be made after research findings have been
determined.
Illustration: TABLE OF CONTENTS

TABLE OF CONTENTS

Page

TITLE PAGE...……………………………………………….…..……………… i

APPROVAL SHEET ………………………………………………..………….. ii

ACKNOWLEDGEMENT …………………………………………..…………… iii

DEDICATION ……………………………………………………………………. vi

ABSTRACT ………………………………………………………………………. vii

TABLE OF CONTENTS ………………………………………………………… xi

LIST OF TABLES ………………………………………………………………... xiv

LIST OF FIGURES………………………………………………………………. xvi

Chapter

1 THE PROBLEMS AND REVIEW OF RELATED

LITERATURE…………………………………………………………. 1
Introduction…………….. …………………………………..…… 1
Background of the Study……………………………………….. 3
Review of Related Review………………………………………. 5
Theoretical Framework ………………………………………….. 9
Research Framework………………………………………………. 10
Statement of the Problem ………………………………………... 11
Hypotheses ………………………………………………………... 13
14
Significance of the Study ………………………………….……..
16
Scope and Limitations of the Study ………………….………… 18
Definition of Terms ……………………………………..…………. 22
2 METHODOLOGY …………………………..……..………………. 22
Research Design ………………………………………………… 37
Respondents of the Study…………………………..………..…… 49
Determination of Sampling Techniques…………………..……. 49
Research Instrument ……………………………………….…….. 50
51
52
 Research Procedure ………………………………………..……..
Statistical Treatment of Data………………………………………

3 PRESENTATION, INTERPRETATION
AND ANALYSIS OF DATA………………………………………. 53

Profile of the Guidance Counselor-Respondents.………..…… 54

Extent of Guidance Services Rendered by the Guidance
Counselor as Perceived by the Respondents…………………. 56
Extent of Guidance Services in Terms of
Needs, Consistency and Relevance…………………………….. 56
Extent of Guidance Services in Terms of
Self-Management and Professionalism/Ethics……………..…..
59
Delivery of Guidance Services as Influenced by the
Guidance Counselor-Respondents………………………………
63
Significance of Relationship between the
Guidance Counselor-Respondents’ Profile
and the Actualities of the Guidance Services…………………… 67
Significance of Relationship between the
Guidance Counselor-Respondents’ Profile 68
and the Quality of Guidance Services………………….…………
Significance of Difference Between the Perceptions of the
Respondents towards the Guidance Services and its 75
Actualities and Quality………………………………………………..

4 SUMMARY, CONCLUSIONS AND 80

RECOMMENDATIONS………………………………………………

Summary of Findings…………………………………………………
82
Conclusions……………………………………………………………
Recommendations……………………………………………………
88
BIBLIOGRAPHY……………………………………………………………………..

APPENDICES………………………………………………………………..……….. 88
93
A Letter of Request to the Division Superintendent………………… 96
B Letter of Request to the School Principals…………………………
C Content Validation Sheet……………………………………….……. 98
D Researcher-Made Questionnaire for Principals
Guidance Counselors, Teachers and Students…………………… 108
E Statistical Treatment…………………………………………………..
F Vital Data from Division of Laguna………………………………….. 109
G Pictures of Some Schools and Offices of
110

111
 Guidance Counselors…………………………………………………

CURRICULUM VITAE…………………………………………………………….…..

LIST OF TABLES

Table

1 Distribution of Respondents of the Study………………….….. 51

2 Demographic Profile of the Respondent.……………...……… 57

3 Extent of Guidance Services Rendered by

Guidance counselor in Terms of Individual Services,
Information Services, Individual and Group Services,
Placement Services and Follow-up Services…………………. 60

4 Extent of Actualities of Guidance Services in Terms

Of Needs, Consistency and Relevance……………………….. 64

5 Extent of Guidance Services in Terms of

Self-Management and Professionalism/Ethics……………..….. 67

6 The Delivery of Individual Inventory Services as

Influenced by the Guidance Counselor-
Respondents’ Profile……………………………………..………… 69

7 The Delivery of Individual and Group Services as

Influenced by the Guidance Counselor-
Respondents’ Profile……………………………………..………… 70

8 The Delivery of Information Services as Influenced by the

Guidance Counselor-Respondents’ Profile……………………… 71

9 The Delivery of Placement Services as Influenced by the

Guidance Counselor-Respondents’ Profile …………………….. 72

10 The Delivery of Follow-up Services as Influenced by the

Guidance Counselor-Respondents’ Profile ……………………. 74

11 The Delivery of the Actualities of Guidance Services

In Terms of Needs as Influenced by the Guidance
75

77
 Counselor-Respondents’ Profile…………………………………..

12 The Delivery of the Actualities of Guidance Services

In Terms of Consistency as Influenced by the Guidance
Counselor-Respondents’ Profile…………………………………..
Table

13 The Delivery of the Actualities of Guidance Services

In Terms of Relevance as Influenced by the Guidance
Counselor-Respondents’ Profile………………………………….. 78

14 The Delivery of the Quality of Guidance Services

In Terms of Self-Management as Influenced by the
Guidance Counselor-Respondents’ Profile………..…………….. 81

15 The Delivery of the Quality of Guidance Services

In Terms of Professionalism/Ethics as Influenced by the
Guidance Counselor-Respondents’ Profile………..…………….. 82

16 Significance of Difference between the

Perceptions Of the Respondents Towards the
Guidance Services………..……………………………………….… 83

17 Significance of Difference between the Perceptions

Of the Respondents Towards the Actualities
Guidance Services………..……………………………………….… 83

18 Significance of Difference between the

Perceptions Of the Respondents Towards the
Quality of the Guidance Services..……………………………….… 85
 LIST OF FIGURE

Figure

1 A Conceptual Paradigm of Specifics

Variables Related to Guidance Services……………………….. 10
 CHAPTER 1

THE PROBLEM AND REVIEW OF RELATED LITERATURE

Introduction

A small hand-held tool used for food preparation is referred to as a "kitchen

utensil." Cutting food items to size, heating meals over an open fire or on a stove,

baking, grinding, combining, blending, and measuring are all common culinary

operations; distinct utensils are developed for each task. The number of tools in a home

kitchen varies depending on the time and cooking technique. A culinary utensil is a tool

used in the kitchen. Utensils can be classified by their intended purpose using

terminology derived from the word "ware": kitchenware, wares for the kitchen; ovenware

and bakeware, kitchen utensils for use in ovens and baking; cookware, cooking utensils;

and so on.

Cooking might be difficult at times. While cooking, when you misplace your

utensils, you have to figure out which utensil to use for the specific dish you're cooking.

Perhaps having a multi-interchangeable utensil will aid in the organization of the

kitchen.

The researchers are inspired to make a tool suitable for cooking by creating a

tool that is “multi-interchangeable” easier than the traditional kitchen tools. In order to

lessen the time and effort in food preparation and cooking.

Background of the Study

 Food is essential in our lives, yet preparing it may be exhausting. We all eat

food, but preparing it can be a burden. It takes a long time and effort to reach for

utensils on different shelves and clean them one by one. If only there was a method to

reduce the time and effort required to use them, as well as the cost of production.

Review of Related Literature

Different literature and studies were reviewed by the researchers to

determine the theories, concepts, principles, methodology and findings that are related

and helpful to the study.

According to Jess, S. Cooks Smart, LLC. (2015). The Basics: Essential Kitchen

Tools. Retrieved from https://www.cooksmarts.com/cooking-guides/create-a-functional-

kitchen/20-must-have-kitchen-tools/. Having the right tools for the right job is essential

to cooking simpler and smarter in the kitchen. You don't need a lot to get started in the

kitchen. With a few good tools, you can cook just about anything without spending a

fortune to fill your cupboards with appliances you rarely use.

According to Kumari, P. (2017). Ergonomic Assessment of the Existing Design of

Selected Kitchen Tools. Retrieved from

https://www.researchgate.net/publication/

343281674_Ergonomic_Assessment_of_the_Existing_Design_of_Selected_Kitchen_To

ols In designing anything for a human being, it must be kept in mind, the dimensions,

capabilities and limitations that should form the basis for designing of the tools. The
designs of the equipment require the minimum utilization of physiological cost to the

body and ensure safety in use.

According to Wang, W.C. & Worsley, A. (2014), "How Often Do We Use Cooking

Utensils? An Exploratory Study", Retrieved from

https://www.tandfonline.com/doi/abs/10.1080/15428052.2014.904834 The use of

cooking utensils among Australians and the influence of respondents ’socio-economic

characteristics on utensil usage. A total of 1,027 Australians completed an online survey

and reported frequencies of 23 utensils used and details of their demographics, cooking

experiences, and household types. Latent class analysis suggested two types of usage

patterns: high and moderate use. Ethnic background, cooking evening meals from

scratch, and the number of people in the household associated with high utensil use.

The lack of strong relationships between utensil usage and socio-economic and

demographic characteristics suggests the unique nature of cooking practices.

According to Martin, H. (2018). Consider the Benefits of Quick-change Tooling

Systems. Retrieved from: https://www.ctemag.com/news/articles/consider-benefits-

quick-change-tooling-systems. Anytime you change a tool, you’re not making parts.

That makes a quick-change tooling system — in which the changeover time is reduced

to mere seconds — worth consideration.

According to Shobha, et al., (2011). Modern Kitchen Tools: A Boon for

Homemakers. Studies on Home and Community Science 5 (2), 127-129. Retrieved from

https://www.tandfonline.com/doi/abs/10.1080/09737189.2011.11885338 Because of

urbanization and industrialization, Indian women are now involved in both domestic and

professional activities, according to them. She is required to play dual roles at work and
at home, which requires a significant amount of physical and mental effort. She may

become frustrated because of overburdening, which leads to dissatisfaction and

unpleasantness at home. This type of stress caused by dual roles can be reduced by

hiring help or using labor-saving tools in the kitchen, where a housewife spends most of

her time. A housewife must contend with frequent changes in the design, price, and

metals of these tools. A housewife, on the other hand, can save time and energy that

she can put to better use by using these tools.

According to Yuen, J. (2020). The Philippines’ Housewares and Home

Appliances Market: Purchasing Patterns and Entry Strategies, Retrieved from:

https://research.hktdc.com/en/article/MzYyMjU5MDU1 Rapid urbanization and rising

consumer affluence have been driving the demand for household products in the

Philippines. Thanks to the strong inflow of remittances and steady economic growth

supporting consumption, the growth in retail sales of housewares and home appliances

has accelerated in recent years. Furthermore, as more young urban families with busy

lifestyles are living in smaller homes, there is a growing demand for compact and

multipurpose appliances.

According to Zapata, A. (2019). "Sanitation and Safety Practices of Food

Service Establishments at Bulacan State University: Input to Academe Nutriture".

Retrieved from https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3417091

Conformity with the standards set by the Presidential Decree No. 856 in terms of

structure and facilities, personal hygiene of the staff, food purchasing, washing utensils,

and storage of washed utensils. While food storage and waste disposal had only
moderate extent of conformity with the standard set by the sanitation code of the

Philippines.

According to Gador, S.M. (2021). ). Food Safety Knowledge and Handling

Practices of Food Handlers in Food Establishments in Siquijor, Philippines. Retrieved

from https://myjms.mohe.gov.my/index.php/ijssr/article/view/16700.Contends that food

safety remained a critical issue as foodborne disease outbreaks caused significant

costs to individuals, the food industry and the economy. The investigation in this study

focused on the food safety knowledge and hygiene practices of food workers in food

service establishments in the province of Siquijor. A well-structured questionnaire was

used to collect responses from 156 food workers in different food establishments.

According to the study results, food handlers have adequate knowledge about

contamination/cross-contamination and personal hygiene, but little/no knowledge about

temperature control and the transmission of foodborne diseases. In addition, grocers

reported satisfactory practices related to appropriate clothing when handling food and

cleaning and hygiene of utensils.

According to Chiang, L. et al., (2019). Level of Satisfaction on the Food and

Services Offered at the Food Court of Bestlink College of the Philippines. Ascendens

Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary

Research 1(1).

Retrieved fromhttps://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/

2159
 Based on the findings of the study, both groups of respondents were moderately

satisfied on the foods sold in all stalls because they were expensive and most students

cannot afford to buy their desired meals. According to them, some kitchen utensils were

not properly washed and cleaned as shown by some grease and trace of soaps in the

utensils.

According to Altamero, J.M. (2019) Level of Satisfaction on the Food and

Services Offered at the Food Court of Bestlink College of the Philippines. Ascendens

Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary

Research, 1(1). From

https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2159

grease can stick inside the nook and cranny of the utensil’s handle and cannot be

cleaned properly so the grease can mix with the next batch of food. The study

recommended that officials concerned be strict on stalls ’policies of serving good quality

and nutritional foods as well as the observance of cleanliness in kitchen utensils.

Theoretical Framework

The Technology Acceptance Model (TAM; Davis, 1988) is an information

systems theory that models how users come to accept and use a technology, with two

primary factors influencing an individual’s intention to use new technology: perceived

ease of use and perceived usefulness.

In short, the technology acceptance model proposes that perceived ease of use and

usefulness of a technological tool determines the extent of consumer acceptance.

 This model best suit researchers’ study as their product aims to lessen the time

for the customers, specifically to the TVL- Food Processing students. By doing so,

researchers will need to test and try the product by using the TAM model for the

consumers to accept and use the product.

Research Paradigm

Statement of the Problem

The study is directed towards its main objective of creating a Multi-

Interchangeable Kitchen Utensils that has a way to lessen the time and effort on using

them and the cost of production. The invention should be more efficient and will require

less production value than the normal kitchen utensils that TVL- Food Processing

students are currently using because all you need is a single handle for all of them.

Specially, the researchers sought answers to the following questions:

1. How efficient is the researcher’s product compared to its traditional version?

1.1 rate of conveniency while cooking;

 1.2 time it takes to finish preparing a meal;

1.3 how long does it take to wash the utensils;

2. What are the advantages and disadvantages of the researcher’s version of

kitchen utensils compared to the traditional version?

3. Which version is preferable for TVL-Food Processing student

Hypotheses

Positive- The researchers’ Multi-Interchangeable Utensils is more efficient

than the traditional utensils.

Negative- The researchers’ project is not more efficient compared to the

traditional kitchen utensils.

Significance of the Study

When it comes to cooking, the majority of Food Processing students struggle

with having too many tools and equipment because they must be cleaned and stored

after each use.

The purpose of this research is to reduce the amount of time that TVL-Food

Processing students spend in cooking. This study helps us identify a more efficient

approach of food preparation by applying this device. It also takes less time to clean

and store the tools and equipment used before, during and after food preparation.

This study also allows us to compare which method was the most efficient before

and after food preparation. Whether the product of this study or the traditional method,

and which will be the method that students of TVL- Food Processing strand preferred.
Scope and Limitations

The primary concern of this research is to determine the efficiency of Multi-

Interchangeable Utensils in cooking food on the acceptance of the specific qualities. It

will be seen as useful innovation because it has the potential to benefit the people in the

community. The study is only limited to TVL- Food Processing students from Siniloan

Integrated National High School in Siniloan,Laguna, who will also be participating the

study.

Responders, who will be given a questionnaire will evaluate the Multi-

Interchangeable Utensils. The accuracy with which respondents answer the questions

will influence the survey’s result. The information will be used to calculate the product’s

efficiency.

Definition of Terms

For better understanding of this study, the following terminology are defined in

the context of this research.

Cost of Production- It is defined as the expenses needed in the production factors

that are necessarily in the production process of products, such as labor, property and

capital.
Efficacy- The ability to achieve a specific goal or desired result.

Equipment- It is the materials required for a particular task.

Food- It is any element that humans or animals consume or that plants absorb in order

to preserve health and growth.

Food Processing- It is the transformation of agricultural products into food, or of one

type of food into another.

Independent Variable- In an experimental study, it is a variable that you manipulate,

control or change to see how it affects the development.

Interchangeable- Things that can be swapped out or changed with something else.

Most importantly is that it is “switchable”.

Kitchen Utensils- It is a hand-held tool used for food preparation. Every utensil is

created to perform specific functions.

Product- It is any good or service that you sell to fulfill a customer’s need or desire.

TVL- It is an abbreviation that stands for Technical Vocational Livelihoods under Senior

High School Strands or Program.

 Chapter 2

METHODOLOGY

This chapter shows the process used to collect and gather data for the purpose

of this research and different systematic, theoretical analysis of the methods applied to

the field of study.

Research Design

The research paper entitled “Multi-interchangeable Kitchen Utensils” aims to

discover a new invention where in it should be more efficient than its traditional version.

The said study is expected to target students who are currently enrolled in TVL strand

major in Food Processing. The researchers will show us the transformation of their

invention from an ordinary utensil to an extra-ordinary utensil. Therefore, Experimental

research design should be use in this study. Experimental Research Design is

commonly used to determine the nature of the relationship between two dependent and

independent variables. It a research conducted with a scientific approach using two sets

of variables majority in physical sciences, social sciences, education and psychology.

The researchers aim to create an invention that will prove how unique and efficient this

modern utensil compare to the traditional utensils.

.
Materials

Multi- Interchangeable Cooking Utensils Materials

MATERIALS USED IN HEAD

Stainless Steel Spatula

Stainless Steel Kitchen knife

Stainless Steel Ladle

MATERIALS USED IN HANDLE

Wood Coating

Screws

Stainless Steel

MATERIALS USED IN STORAGE BAG

Plastic clip buckle

Zipper

Nylon fabric

Research Procedures
 The study is about developing a Multi- Interchangeable Kitchen Utensil with the main

goal of reducing TVL- Food Processing students’ time and effort in using kitchen utensils.

During the conduct of this research, problems may arise, including the efficiency of the product

in comparison to the traditional method, the pros and cons of the product in contrast to

traditional version and the preferability of the product to TVL-Food Processing students.

The study is quantitative, researchers will collect and analyze the data using an

experimental study. Starting by designing the product then look for the materials to finish it, then

find someone to build it, and finally analyze and collect data on its performance.

Statistical Treatment

Simple linear regression is used in determining the effect or impact of an independent

variable on a dependent variable.

F
P= (100)
N
P= Percentage
F= Frequency for each category

N= Total number of respondents

100= Constant multiplier

 CHAPTER 3

RESULTS, ANALYSIS AND INTERPRETATION OF DATA

Findings are discussed according to the approach. This section may include

tables to illustrate the finding of the study followed by the discussion and justification of

the results.
 CHAPTER 4

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary, conclusions and recommendations are discussed in enumerated

formats.

Summary of Findings

The following are findings drawn out from the study: (this is usually aligned with

the number of statement of the problems)

1. This is the summary of the findings. This is the summary of the findings. This is

the summary of the findings. This is the summary of the findings. This is the

summary of the findings. This is the summary of the findings. 

2. This is the summary of the findings. This is the summary of the findings. This is

the summary of the findings. This is the summary of the findings. This is the

summary of the findings.

3. This is the summary of the findings. This is the summary of the findings. This is

the summary of the findings. This is the summary of the findings. This is the

summary of the findings. This is the summary of the findings.

4. This is the summary of the findings. This is the summary of the findings. This is

the summary of the findings. This is the summary of the findings.

5. This is the summary of the findings. This is the summary of the findings. This is

the summary of the findings.

6. This is the summary of the findings. This is the summary of the findings. This is

the summary of the findings. This is the summary of the findings. This is the

summary of the findings.

Conclusions

From the summary of the findings, the following conclusion are deduced (this

usually aligned with the number of hypotheses).

1. Conclusion of the study based on the hypotheses. Conclusion of the study based

on the hypotheses.

2. Conclusion of the study based on the hypotheses. Conclusion of the study based

on the hypotheses.

3. Conclusion of the study based on the hypotheses.

Recommendations

From the foregoing conclusions, the following recommendations are offered.

1. Recommendation offered by the results of the study. Recommendation offered

by the results of the study.

2. Recommendation offered by the results of the study. Recommendation offered

by the results of the study.

3. Recommendation offered by the results of the study. Recommendation offered

by the results of the study. Recommendation offered by the results of the study.

4. Recommendation offered by the results of the study.

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