TLE

Types of sandwiches

 Hot sandwiches
 Simple sandwiches- include hot fillings like meat placed between two slices
of bread or rolls. Hamburgers and hotdogs are the most popular ones
 Open-faced sandwiches- prepared with butter or mayonnaise spread over
the bread then topped with hot meat as filling. To complete the sandwich,
cheese, sauce or gravy is applied on top of the filling. This type of hot
sandwich is served with fork and knife
 Grilled sandwiches- also called toasted sandwiches. They are buttered inside
and browned inside an oven
 Deep fried sandwiches- made by dipping sandwiches in beaten eggs and
sometimes in bread crumbs and are deep-fried
 Cold sandwiches
 Simple cold sandwiches- range from a single slice of cheese with salami, am,
onions, pepper, tomatoes or more
 Multi-decker sandwiches- made with more than 2 slices of bread and several
ingredients in the fillings
Club sandwich- the most popular one
 Tea sandwiches- small fancy sandwiches generally made from light, delicate
ingredients, and bread that has been trimmed

Tips in preparing sandwiches

 Make sandwiches on the day they are to be served

 If they must be made ahead, freeze them or keep them inside the refrigerator
covered with a damp cloth until ready to use
 If using lettuce, drain, refrigerate and keep covered with damp cloth to ensure
crispiness
 Spreading butter or margarine can improve the eating qualities of sandwiches and
prevent moist from fillings to soak through the bread
 Soften the butter or margarine to make application easier and to keep from tearing
the bread

Preparing appetizers, sandwiches, salads, and desserts

 Appetizers- refreshing simple food or drink offered before the meal to guests as
soon as they arrive. They are tasty tidbits, placed attractively on the buffet table or
passed around on a tray.
- also called starters and they are common accompaniment to cocktails
 - can be served at long parties, before, in between, or after a regular meal
- in restaurants, it is ordered prior to meal. It is the first course meal
Classification of appetizers
 Canapes- small open-faced sandwiches. Pieces of bread or cracker biscuits
are topped with seasoned spreads
- held in fingers and often eaten in one bite
 Cocktails- drinks with flavoring ingredients served in small glasses. They can
be alcoholic or non-alcoholic
 Vegetable hors d’oeuvres- small bits of marinated fish, hard cooked eggs,
pickles, sardines, sausages and fruits with vegetable slices as base
 Relishes- selected vegetables that are served chilled. They include celery,
radish, olives, pickles, and vegetable sticks. They are served in deep boat-
shaped dish over crushed ice with accompanying dips
Dips- usually made from cheese and are served with chips and crackers
 Fruit appetizers- light and refreshing fruits sliced, diced, or scooped that are
fresh or preserved. They are chilled and served with cream or syrup as
accompaniment. They are served in bowls, in cocktail dishes, or in fruit cups
 Grilled appetizers- usually served outdoors and the guest do the grilling
themselves like grilled marshmallows, hotdogs, and sausages and other cold
cuts
 Tasty tidbits- include assorted nuts, chips, pickles and fresh or dried fruits
and vegetables. they are commonly called finger foods

Serving tips

 Presentation should be attractive enough to stimulate the appetite of guests

 The placement of appetizers on a buffet table is important. It can be
attractive when placed on top of a food riser so that it is easily seen
 Cheese that needs to be sliced by guests as they serve themselves should be
placed in a stable surface that can easily be lifted
 Traffic flow and type of utensils should be considered in the arrangement
 Keep several appetizers in reserve. This will help maintain a steady flow of
fresh food and the appearance of full platters
 Sandwiches
 Bread- it provide casing for the food inside. Good quality breads provide
variety, texture, flavor, and appeal to sandwiches aside from providing bulk
nutrients
Pullman or sandwich loaves- commonly used for sandwiches. Other kinds of
bread can add variety provided that they harmonize with the filling
  Spreads- used in sandwiches to protect the bread from soaking up moisture
from filling. It also adds flavor to the sandwich.
Butter and mayonnaise- most common spreads used for sandwiches
 Fillings- heart of the sandwich
For meat and poultry- corned beef, hamburger patties, bacon, ham, chicken
breast, sausages
For cheese- cheddar type, Swiss type, cream cheese, cheese spreads,
processed cheese
For fish and shellfish- tuna, sardines, salmon, shrimp, fried fish, anchovies
For mayonnaise-based salads- popular salad for sandwich fillings are tuna
salad, chicken salad, and ham salad
For vegetable- lettuce, tomato, onions, cucumber
Other possible fillings- peanut butter, jelly jam, hard cooked eggs, fruits, nuts
 Salads- can be classified according to use and according to ingredients
According to use
 As an appetizer
 As accessory to the main dish
 As main dish
 As dessert

According to ingredients

 Fruit salads
 Vegetable salads
 High protein salads

Tips in preparing salads

 Choose ingredients that are fresh

 Wash salad vegetables very well
 Cut salad ingredients as recommended in the recipe
 Choose pleasing combinations with contrast in color, texture, form and flavor
 Choose the correct dressing but use them in small amount only
 Arrange salad attractively but avoid uniform appearance
 Desserts- usually the highlight of an enjoyable meal. This is the course served at the
end of the meal. When it is final course, it has a large bearing in the overall
impression of the meal
Classes of desserts
 Moulded creams- mousses, bavorois, and similar cream-based mixture set
with gelatin or vegetarian jelly
  Meringue shells and nest- egg white whisked into a very stiff mixture,
sweetened with sugar, piped into a nest
- shaped, baked
 Flans and tarts- made of short or sweet pastry with sugar and egg in place of
water. They are baked or steamed
 Jellies- flavored fruits which are sometimes mixed with wine and set with
gelatin and agar-agar
 Cream caramel- egg custard cooked over a caramel base. The caramel gives
an attractive toffee brown top, and runs down the sides to form a sauce
 Trifle- sponge, jelly and is fruit-based and sometimes served with jam or
whipped cream
 Ice cream and yogurt- frozen mixtures of sugar, milk fat, and fresh fruits for
flavoring. It is the creamiest of all frozen desserts. It can be served alone with
garnishing
 Sherbet- contains less dairy than ice cream. It is lighter and soft but still
creamy in texture
 Sorbet- basically made of frozen fruit and vegetables purees, juices, wine or
the combination of tea. The texture is grainy because of the ice particles
 Cakes and pastries- are usually sweet baked products served in slices or
pieces
 Crepes and pancakes- basically made up of flour, sugar, milk and butter made
into soft dough and pan fried. They are served with butter, syrup and
garnishing like fruits, berries or even ice cream

Equipment for making desserts

 Blender
 Ice maker
 Mixers
 Chiller or freezer
 Ice cream machines
 Juicers
 Oven

Serving desserts

 The type and size of serving with the age of the guest
 Choice between light or heavy dessert
 Appropriateness of the dessert to the occasion and meal service
 Sweets should not be served between meals
  Sweets should be diluted so make sure that water or any drink is served
together with dessert

Preparing the dining area

Service area- once the food is prepared and cooked, it is brought and served in this area

- can take many forms and styles

Dining room- called the service area, has its own table setting operation

Furniture set-up

Arrangement of table- important factor that contributes to the success of the function

 It is very important to create an environment suitable for the purpose of the affair
or function when planning the arrangement of the room, the food manager should
research the room layout considerations

Room layout considerations

 Size of the room

 Aisle space required for service personnel to go around while serving the food
 Serviced areas or wait stations including the soiled dish areas
 Placement of the beverage stations, coffee stations, and portable bar
 Number of seats at each table
 Total number of guests
 Activity and flow of the guests
 Fire and safety codes and the emergency exits

Banquet style- generally used to describe room setups for meal functions

Round tables- the best table to use that could sit 8 to 10 guests each

 Tables are usually 10 feet apart from center to center and at least a minimum of 2
feet from sidewalks

Table setting

Set and arrange tables to suit the meal prepared for a certain occasion. It is the
responsibility of the manager to see how tables are positioned and how tables
appointments are to be arranged

Cover- place for each dinner

Center guide- the middle of each cover can be marked with this which could be a plate or a
unfolded napkins

AP

Homosexuality- tumutukoy sa romantikong atraksiyon, aktraksiyong sekswual, o gawaing

sekswal sa mga kabilang sa magkaparahong kasarian

- isa sa tatlong pangunahing kaurian ng oryentasyong sekswal

- pinaniniwalaang bunga ng kombinasyon ng mga salik na bayolohikal at pangkapaligiran

Bakla/beki- lalaking homosekswal

Lesbian/tomboy- babaeng homosekswal

Same-sex marriage- kasalan o pag-iisang dibdib ng dalawang taong may magkatulad na

kasarian

Hunyo 2015- petsa kung kailan naglabas ng makasaysayang desisyon ang Korte Suprema
sa United States na kumikilala sa legal na karapatan ng mga same-sex couple na
magpakasal

 Isa sa mga idinahilan ng mga mahistrado ng US Supreme Court para payagan ang
same-sex marriage ay ang patas na karapatan at proteksiyon para sa lahat

Pilipinas- may petisyo ding hinain dito sa Korte Suprema na humihiling sa mga hukom na
payagan ang same-sex union

Jesus Nicardo Falcis II- noong Mayo 2015 hiniling niya na baguhin ang bahagi ng mga
Artikulo 1 at 2 ng Executive Order 209 o Family Code of the Philippines na nagtatakda at
naglilimita sa kasal na para lang sa lalaki at babae

Benigno Aquino III- nagsabing iginagalang daw niya ang karapatan ng gay couple na
magpakasal subalit may alinlangan daw siya sa usapin ng pag-aampon ng mga ito ng anak

Neptali Gonzales II- House Majority Leader na nagsabing hindi pa raw panahon para
payagan ang gay marriage sa Pilipinas, na inilarawan niya na “generally conservative”

Feliciano Belmonte Jr.- dating house speaker na nagsabing hindi pa handa ang mga Pilipino
para sa isang batas na pinapayagan ang same-sex marriage

Bansang legal ang same-sex marriage

 Netherlands
 Belgium
  Canada
 Spain
 South Africa
 Norway
 Sweden
 Iceland
 Portugal
 Argentina
 Denmark
 France
 Brazil
 United States of America

Congressional Budget Office- ayon dito maaaring magdulot ang same-sex marriage ng
pagtaas ng net government revenue dulot ng pagtaas ng income tax o buwis dahil sa mga
marriage penalty

American Psychological Association- ayon sa pagsasaliksik nito ang mga same-sex parent
mismo ang nangangamba para sa kanilang mga anak ukol sa diskriminasyon at iba pang
kapinsalaan na hahadlang sa pag-unlad ng mga bata

Minority stress- stress na nagmumula sa pagiging minority ng mga LGBT

Salik na dapat ikonsidera sa pagsasalegal ng same-se marriage sa Pinas

 Relihiyon
 Ideolohiyang Politikal
 Edad o henerasyon

Prostitusyon- tumutukoy sa mga gawaing sekswal na may kapalit na kabayarang salapi o

iba pang materyal na bagay na may halaga

- isang uri ng human trafficking

Pornograpiya- malalaswang palabas, babasahin at larawan

- pornea (prostitusyon), grapho (ilustrasyon)

Bugaw- tagaalok ng kanilang alagang prostitute sa mga taong nangangailangan ng

panandaliang ligaya kapalit ng halaga
Rape/panggagaghasa- isang uri ng sekswal na panghahalay o pag-atake na karaniwang
nasa anyo ng pagtatalik o iba pang uri ng penetrasyong sekswal mula sa isa o higit pang
indibidwal nang walang pahintulot

Pang-aabusong sekswal- ano mang uri ng sekswal na gawain na ginagawa nang labag sa
kalooban ng biktima

Dahilan ng prostitusyon at pang-aabuso

 Kahirapan
 Naranasang sekswal na pang-aabuso
 Kakulangan sa eduksyon
 Murang edad, pagiging immature, at kawalan ng kakayahang magdesisyon ng tama
 Paghahangad ng luho
 Pagiging gastador
 Ang paggamit ng bawal na gamot
 Peer pressure

Epekto ng prostitusyon at pangaabuso

 Masamang epekto sa pisikal na kalusugan

 Masamang epekto sa kalusugang sikolohikal
 Pagkawala ng tiwala sa sarili
 Pagkakaroon ng maling pakahulugan sa seks
 Patuloy na pagkasadlak sa prostitusyon

Epekto sa pamayanan at bansa

 Lalong paglaganap ng prostitusyon at pang-aabusong sekswal

 Nagdudulot ng kamatayan sa mga biktima
 Pagkasira ng pamilya at relasyong mag-asawa
 Nagdudulot ng mapanganib na paniniwala na ang kababaihan ay kalakal na
pinagkakakitaan
 Pagdami ng kaso ng mgs STD
 Maaaring magtbunsod sa abortion o kaya naman ay magdulot ng overpopulation

Science

Structure of the DNA

Cells of the human body- contains 23 pairs of chromosomes

Molecule- very large chain of repeating units called polymer

Each nucleotide contains 3 different components

 One phosphorus with 4 oxygen (a phosphate group)

 Five-carbon sugar (deoxyribose)
 Nitrogen-containing base (either a single-ringed pyrimidine or a double-ringed
purine)

Deoxyribonucleic acid (DNA) Ribonucleic acid (RNA)

Nucleic acid that contains the genetic
instructions used in the development and
functioning of all known living organisms
(with the exemption of RNA viruses)
- deoxyribose
One of the three major macromolecules
(along with DNA and proteins) that is
essential for all known forms of life
- ribose

Nucleic acid in a large molecule composed of carbon, hydrogen, oxygen, nitrogen, and
phosphorus

The building blocks of nucleic acids are nucleotides—the DNA and RNA. The nucleotide
consists of a phosphate group, a sugar and a nitrogen base

Base pairing

 Adenine must pair with thymine

 Adenine with uracil
 Guanine must pair with cytosine
 The bases form weak hydrogen bonds

The 3 kinds of RNA in protein synthesis

 Messenger RNA (mRNA)- type of molecule of RNA that travels from the nucleus to
the ribosomes in the cytoplasm, where the information in the copy is used for a
protein product
 Ribosomal RNA (rRNA)- the RNA components of the ribosomes and a cell’s protein
factories in all living cells. It provides a mechanism for decoding mRNA into amino
acid and interacts with tRNA
 Transfer RNA (tRNA)- is an adaptor molecule composed of RNA, typically 73 to 93
nucleotides in length that brings amino acids from the cytoplasm to a ribosome to
help in making the growing protein

Transcription process- occurs when the nucleotide sequence along the DNAs copied into a
strand of mRNA
Translation- is the final synthesis of a small protein through the help of the mRNA. The
transfer of code from the mRNA to a small protein begins when the mRNA molecules
attaches to the ribosome which forms the mRNA ribosome complex

Ala Alanine
Arg Arginine
Asn Asparagine
Asp Aspartic acid
Cys Cysteine
Gin Glutamine
Glu Glutamic acid
Gly Glycine
His Histidine
Ile Isoleucine
Leu Leucine
Lys Lysine
Met Methionine
Phe Phenylalanine
Pro Proline
Ser Serine
Thr Threonine
Trp Tryptophane
Tyr Tyrosine
Val Valine

Mutation- the change in the genetic material

- it can be a source of beneficial genetic variation or can have dangerous effects

Mutagens- form of physical or chemical that can cause the alternation of the structure or
sequence of DNA

Genes- basic unit of heredity

Two primary cell types

 Germ
 Somatic

Somatic mutation- occurs in non-reproductive cells and will not be pass onto the offspring

Germinal mutation- alternation of the nucleotide sequence of the DNA that makes up a
gene
Chromosomal mutation

 Insertion- genetic material added from another chromosome

 Translocation- happens when part of a chromosome breaks off and is combined to
another chromosome. This type of disorder is due to chromosomal level mutation
 Deletion- happens when there is loss part of a chromosome
 Duplication- happens if there are extra copies of a part of a chromosome
 Inversion- happens when the direction of a part of a chromosome is reversed

Free radicals- chemical substance found in tobacco smoke that can cause mutations

Tumor- lump or mass of tissue that does not serve any purpose in the body

Benign- cells only grow very slowly and the cells forming them do not migrate to the other
parts of the body

- not life-threatening

Malignant tumor- composed of cells that divide rapidly

- this condition is called cancer

Carcinogens- agents that may cause changes in DNA that could lead to cancer

English

Filipino

Computer

Music

Opera- drama mainly sung and accompanied by instruments

- came from an Italian word ‘opera’ meaning word

Overture- played in the first act with instrumental prologue scenes

 During 1860s European opera companies visited the Philippines and introduced
opera

Theater- where operas can be performed

Early venues of opera in the Philippines

 Teatro Zorrilla
 Teatro de Tondo
  Pandacan Theater

Notable opera singers of the 20th century

 Nolyn Cabahug
 Conchita Gaston
 Rodolfo Reyno
 Conching Rosal
 Jovita Fuentes
 Reynaldo Fuentes
 Mitos Sison
 Andrew Fernando
 Roy Tolentino
 Noel Velasco

Sandugong Panaginip- original Filipino opera by Pedro Paterno, a poet, novelist and
musician

- about the conflict between the people of Pasig, Cainta, and Antipolo uniting against a
Muslim Invasion

- Dream of a Blood Compact

- one act and five scenes

- translated from the original Spanish by Roman Reyes

- music composed by Ladislao Bonus

- staged at Teatro Zorrilla on August 2, 1902

- Philippine National Anthem, Spanish March, The Star-Spangled Banner

Noli Me Tangere- Philippine opera written by different experts: Felipe Padilla de Leon
(music), Guillermo Tolentino (libretto), and Lucio San Pedro, Lucino Sacramento, and
Felipe Padilla de Leon (orchestration)

- premiered and produced by the Music Promotion Foundation of the Philippines on

February 5, 1957

- three-act opera based on Rizal’s 1887

- first truly Filipino opera

La Loba Negra- created by Francisco Feliciano a National Artist for Music

- commissioned and produced by Zarzuela Foundation of the Philippines

- performed in August 1984 at the Tanghalang Nicanor Abelardo, Cultural Center of the
Philippines

- 3-act Philippine opera has an expressionist style in terms of contrast in pitch and
instrumentation, use of abrupt change in keys and meters, and instrumental timbre

San Andres B- Filipino opera in 2 acts

Arts

Cecile Guidote-Alvarez- founded the PETA

PETA Theater Center- became a landmark of the country’s arts and culture

Tanghalang Pilipino- one of the leading exponents of the Philippine theater Founded in
1987, it is the resident drama company of the Cultural Center of the Philippines

Repertory Philippines- founded in 1967 by Zenaida A. Amador (theater director, president

and artistic director)

- most professional English-speaking theater company in the country

Trumpets- first professional gospel theater group in Asia (1990)

Cameron Mackintosh- continuously contributing to the growth and innovations of the

international theater world

- King of Musicals

 Essentially, it is the role of the board of directors to hire the CEO or general
manager of the business and assess the overall direction and strategy of the
business. The board of directors selects officers for the board. The major office is
the president or chair of the board.
 The producer is responsible for the overall financial and managerial functions of a
production or venue, raises or provides financial backing, and hires personnel for
creative positions
 Board representative for casting- participates in auditions and casting meetings
 Theatre directors set their artistic vision for a play, including selecting the cast,
collaborating with designers, blocking the play's movements, leading rehearsals,
and monitoring the production's pacing.
 The Stage Manager is a key position in any successful theater production. The
position has a unique function because it serves the dual function of assistant to the
 director and production staff during the rehearsal period and then becomes the
person in charge of the production during the actual performance
 Artistic director- responsible for all artistic decisions
 Musical director- represents the artistic director on all musical matters and
decisions in orchestra rehearsals and music or song auditions
 Playwright- creates scripts and may develop a new script with feedback and
guidance from a dramaturge
 Choreographer- dances, rehearsals, selecting numbers and running choreography
portions of auditions etc.
 Technical director- surveys performance space for the technical production
elements or capabilities
 Stage/set director- designs scenery with input from artistic director
 Costume designer- identifies necessary costume requirements
 Sound designer- plans and provides the sound effects or soundscape for the
production
 Ticket manager- arranges for ticket printing
 Publicity director- advertises shows and auditions
 Production photographer- takes picture during auditions for advertisements
 Program designer- designs the general program
 Makeup designer- plans the hairstyles and makeup to complement the costumes of
the actors
 Properties manager- identifies and obtains properly requirements for the
production
 Actor- enhances performance through imagination, emotional honesty, and
empathy

PE

Health

Math