Redefined Food Presentation Methods and Procedure: A Descriptive Study of the Influence of ASEAN Countries to the Filipino Cuisine as Perceived by Culinary Students

Authors: Vikki Carl Galvez, Therese Margaret Estropigan, Kiara Crisostomo, Ann Cathlene Medrana, Marian Kate Ylaya, Dr. Diosdado Cabiling, and Mark Lim

Issue: 2021-2022


The prime focus of this study was to redefine food presentation methods and procedure of the Filipino cuisine and to identify the influence of ASEAN countries to the Filipino cuisine as perceived by culinary students. The researchers accumulated data by disseminating questionnaires to 300 culinary students who are studying in LPU-Manila. The researchers used a Descriptive Survey method for this study to test the hypotheses. It involved collecting quantifiable data and applying statistical methods such as Cronbach Alpha, Kruskal Wallis and Mann Whitney U test statistical tools to assess the influence of ASEAN countries to the Filipino cuisine and to redefine its food presentation methods and procedure. 

The findings of this study indicated that ASEAN countries had a significant influence on Filipino cuisine. From Taste and Flavor, they inspired Filipinos’ usage of spices, seasonings, and condiments, as well as introducing other foreign influences that were now incorporated into most Filipino dishes. The concept of sweet, sour, salty, spicy, and umami taste was transmitted to Filipino food by ASEAN countries and had now become established in our cuisine. In particular, ASEAN countries introduced new culinary ingredients, procedures, and equipment to the Philippines. Cooking techniques such as stir-frying, steaming, and grilling were also introduced, which the Filipinos gradually adopted through time.

Keywords: Food presentation, Cuisine, Cooking techniques, Influence, Culinary