TLE 10 Retrogadationis the process in which starch molecules,
Cereals - are usually starchy pods or grains.
Cereal grains - are the most important group of food
crops in the world named after the Roman goddess of
harvest, Ceres.
Starch exists in nature as the main component of
cereals and tubers. It is found in all forms of leafy green
plants, located in the roots, fruits or grains.
Sources of Starch
The parts of plants that store most starch are seeds,
roots, and tubers.
Thus, the most common sources of food starch
are:cereal grains, including corn, wheat, rice, grain,
sorghum, and oats;legumes; androots or tubers,
including potato, sweet potato, arrowroot, and the
tropical cassava plant (marketed as tapioca)
Common Source of Manufactured Food Starch
corn
potato
Tapioca (cassava)
Starches are named after its plant sources
corn starch from corn
rice starch from rice
tapioca from cassava
Classification of Starch
Native or Natural Starch refers to the starches as
originally derived from its plant source.
Modified Starches are starches that have been altered
physically or chemically, to modify one or more of its key
chemicals and/or physical property.
Purified starch may be separated from grains and
tubers by a process called wet milling. This procedure
employs various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil, and
protein.
Starch Composition and Structure
The Starch Molecule
Amylose is a long chain-like molecule, sometimes called
the linearfraction, and is produced by linking together
500 to 2, 000 glucose molecules.
Gel is rigid to a certain degree and holds a shape when
molded.
Amylopectin has a highly branched, bushy type of
structure, verydifferent from the long, string-like
molecules of amylose. In both, amylose and amylopectin,
however, the basic building unit is glucose.
Composition of Starch
Starch Properties and Reactions
Gelatinization. The sum of changes that occur in the
first stages of heating starch granules in a moist
environment which includes swelling of granules as
water is absorbed and disruption of the organized
granule structure.
Viscosity. The resistance to flow; increase in thickness
or consistency. When the newly gelatinized starch is
stirred, more swollen granules break and more starch
molecules spill causing increase in viscosity or thickness.
Different Sweeteners Added to Starch Gel
Preparation.
honey
molasses
panutsa or granulated sugar
particularly the amylose fraction, re-associate or bond
together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.
Syneresis. Oozing of liquid from gel when cut and
allowed to stand (e.g. jelly or baked custard). The
oozing of liquid from a rigid gel; sometimes called
weeping.
This reaction occurs in all kinds of gels:
puddings
jellies
custards
gelatin
agar
Dextrinization. It is the process of forming dextrin.
Dextrins – are partially hydrolyzed starches that are
prepared by dry roasting. In home kitchens,
dextrinization is achieved by toasting flour for polvoron,
rice flour for kare-kare sauce, and bread slices for
breakfast.
Hydrolysis Starches undergo hydrolysis during cooking
or processing andduring storage of food where a
chemical reaction in which a molecular linkage is broken
and a molecule of water is utilized.
Functional Properties of Starches
Starch plays various roles in food, a typical multi-tasker
Thickeners in gravies, sauces and pudding. It absorbs
water and become a gel when cooked.
- Colloidal stabilizers
- Moisture retainer
- Gel forming agent
- Binders
- Package
- Flavor carriers– its ability to trap oils and fats,
which absorb flavoring substances more
efficiently.
Starches–are added to processed meats (luncheon
meats, hot dogs,sausages, etc.) as a filler, binder,
moisture, retainer, and fat substitute. The quality
characteristics of the starch itself depends upon which
role or function it was used.
Cereal. Cereal is any grain that is used for food. Grains
especially whole grain are not just empty calories. These
are very valuable and can contribute a great deal to our
health. You should include at least four servings from
this food group each day.
Cereal-processed food:
A whole grain cereal is a grain product that has retained
the specific nutrients of the whole, unprocessed grain
and contains natural proportions of bran, germ and
endosperm.
Enriched cereals are excellent sources of thiamine,
niacin, riboflavin, and iron.
A restored cereal is one made from either the entire
grain or portions of one or more grains to which there
have been added sufficient amounts of thiamine, niacin,
and iron to attain the accepted whole grain levels of
these three nutrients found in the original grain from
which the cereal is prepared.
Cereals provide the body with:
Carbohydrates
Protein
Fat
Vitamins
Minerals
Water
Cellulose or roughage
Principles in Cooking Cereals
In cooking all cereal products, the following points
should be observed:
- Use a double boiler.
 - Observe carefully the correct proportions of
cereal, water and salt.
- Cook at boiling temperature (212° F.).
- Watch the time by the clock, and always cook
the full time prescribed, preferably longer.
- Serve attractively.
- Improper cooking and poor serving are largely
responsible for unpopularity of cereal foods.
Common Problems in Starch Cookery
Thinning of Gel. This problem is usually encountered
when using acid or acid ingredients such as lemon or
vinegar.
Weak Gel. Weak gel results if there is too much liquid
in relation to the starch
Skin Formation. Skin formation is due to loss of water
from the starch and protein molecules near the surface
of the mixture. To reduce this problem, cover container
of the starch gel with a waterproof cover.
Scorching. This can be avoided by temperature control
and constant stirring so the starch granules do not settle
at the bottom of the cooking pan.
Raw Starch Flavor. This is due to ungelatinized starch.
Nutritional Significance of Noodles and Pasta or
Alimentary Paste
The physiological function of noodles and pasta will
depend on its starch and other constituents. Since it is
basically a starchy food, the nutritional significance
discussed for starches also applies. In addition to
starches, including resistant starches I (RS), noodles and
pasta may contain other fibers and some proteins and
fat as well.
Nutritive value:
Water
Protein
Fat
Carbon
Calcium
Phosphorous
Iron
Thiamin
Riboflavin
Niacin
Dried Noodles and Pasta
 Macaroni • Miki
 Spaghetti • Chicken Mami
 Pancit Canton • Linguini
 Bihon • Lasagňa
 Sotanghon Miswa
Basic Principles in Preparing Pasta
Pasta Shapes
There are hundreds of shapes and sizes of pasta with
each shape used for different preparations based on
how the sauce will cling, the texture desired, or how the
product will be used. For example:
- Pasta shapes with holes or ridges, such as
wagon wheels or rotini, are perfect for chunkier
sauces.
- Thin, delicate pastas, such as angel hair or
vermicelli, are better served with light, thin
sauces.
- Thicker pasta shapes, such as fettuccine, work
well with heavier sauces.
- Very small pasta shapes, like alphabet shapes
and acini di pepe, are good for soups.
Flavored pasta is available in a variety of shapes in
both the dried and fresh forms. Vegetable ingredients
are added to pasta to provide both color and flavor. An
example of flavored pasta is spinach noodles that are
green. Follow the package directions for cooking
flavored pastas.
Cooking Time Depends on the Shape
It is important to be familiar with different shapes of
pasta so cooking times can be adjusted. The larger and
fuller the pasta shape, the longer the cooking time. Most
pasta recipes specify cooking times for pasta cooked al
dente, tender but firm. Al dente is an Italian phrase
that means ―to the tooth. Some of the pasta shapes
and cooking times are shown in the ―Cooking Chart for
Various Pasta Shapes.
Pasta Gets Bigger and Heavier when Cooked
Generally, pasta doubles or triples in weight when it is
cooked. Likewise, the volume increases 2 to 2 ½ times
during cooking.
Follow the Recipe
The general rule for cooking pasta in boiling water is for
1 pound of pasta, use 1 gallon of water, 1 teaspoon of
salt, and 1 teaspoon of oil. For 100 servings of spaghetti,
6 gallons of water, 2 tablespoons of salt, and 2
tablespoons of oil are needed to cook 6 pounds of dried
spaghetti.
Guidelines on proper and safe handling of food
Food handlers
Undergo training on food safety and obtain medical
certificates from the local/provincial/city/municipal
health office.
Observe proper hand washing technique
Wear complete cooking outfit and use disposable gloves
for direct food contact.
Observe personal hygiene at all times.
Avoid handling food if you are sick.
Kitchen facilities
Use separate equipment and utensils for handling raw
foods
Sanitize all surfaces and equipment used for food
preparation
Clean thoroughly the cutting-boards and work areas
after each use
Protect the kitchen areas and food from insects, pests
and other animals
Maintain the highest standards of sanitation in the
kitchen at all times
Repair immediately broken but still serviceable kitchen
tools, utensils and equipment to be ready for next use
Sanitize completely all kitchen utensils especially cups,
saucers, flatware after each use
Provide for adequate space, proper ventilation and
window screens in the area
Provide garbage receptacle for proper waste disposal
Food Preparation and Cooking
Check expiry dates of food commodities bought and
those in stock
Use iodized salt as a must in salt-seasoned preparations
Cover the food properly.
Practice segregation of materials
Store food properly
Safe temperature
Do not leave cooked food at room temperature for more
than two hours
Refrigerate promptly all cooked and perishable food
preferably below 50C within four hours
Do not store food too long even in the refrigerator.
Thaw food inside the refrigerator, not at room
temperature.
Check internal temperature during cooking to assure
proper end-point time and temperature has been met to
at least 700C/1650F
Reheat cooked food thoroughly to 700C/1650F within two
hours
 Chiffonade (shredding) – making very fine parallel
Vegetables are good sources of food nutrients that are cuts.
very important ineveryday meals. Dicing – producing cube shapes
Nutritional Value of Vegetables Diamond (lozenge) – thinly slicing and cutting into
1. Vitamin A strips of appropriate
Green leafy vegetables are sources of vitamin A. width
Example: Mincing – producing very fine cut usually for onions
alugbati and garlic
ampalaya leaves Julienne and baton net – making long rectangular cut
kalabasa leaves Pays Anne (Fermi ere) – making curved or uneven
malunggay cuts of the same thickness
petchay Rondelle – making cylindrical cut
sili leaves Bias –making diagonal cut
2. Vitamin C Oblique, or roll cuts – making diagonal cut by rolling
Example: the long cylindrical vegetables
cabbage – type vegetables Prepare Vegetable Dishes
bell peppers Effects of Cooking Vegetables
lettuce Changes in texture
potatoes Fibers are either softened or toughened.
dark green and yellow vegetables Cellulose and hemicellulose – heating generally softens
3. Vitamin B – complex fibers
Beans and leafy greens are rich sources of vitamin B – Addition of acid toughen fibers
complex Addition of alkali like baking soda soften hemicellulose
Example: Addition of lime causes firmness or delay softening due
ampalaya tops to the reaction of calcium from lime (―apog‖)
kulitis Water is either lost or absorbed.
pepper leaves A. Vegetables contain high amount of water, leafy and
saluyot succulent vegetables lose water and become limp.
dried beans B. Vegetables with significant amount of starch (dried
4. Complex carbohydrates beans, root crops, tubers) absorb water because of the
Complex carbohydrates are carbohydrate molecules with hygroscopic property of starch.
more than 20 – sugar residue. They are called as Changes in color
polysaccharide. Cooking for a short time, helps maintain color. The
Functions of Carbohydrate: effect of heat, acid, alkali, and metal on the pigment are
Source of energy ( protein sparing and prevents ketosis) summarized below:
Source of B-vitamins for CHO metabolism Table 1. Effect of Acid, Alkali, and Prolonged Cooking
Type of carbohydrate chosen determines:
Fiber content
Glycemic load of diet
Nutrient density and phytochemical content
Example:
wheat bran
whole grain breads and cereals
cabbage
carrots
Brussels sprouts
Preparing Fresh Vegetables
Washing
Wash all vegetables thoroughly
Changes in nutrients
Scrub well unpeeled vegetables, like potatoes for baking
Carbohydrate
Wash green leafy vegetables in several changes of cold
moist heat cooking – gelatinization of starch
water
dry heat cooking – dextrinization of starch
After washing, drain well and refrigerate lightly covered
carmelization of sugar
to prevent drying.
Protein become more soluble and digestible
Soaking
Vitamin may be destroyed in heat like vitamin C
Do not soak vegetables for long periods to prevent
Minerals are washed into the cooking liquid or oxidized
flavor and nutrient loss.
General Rules of Vegetable Cookery
Cabbage, broccoli, cauliflower may be soaked for 30
Don‘t overcook.
minutes in cold salted water to eliminate insects.
Prepare vegetable as close to service time as possible
Limp vegetables can be soaked briefly in cold water to
and in small quantities.
restore crispness.
If the vegetable must be cooked ahead, undercook
Peeling and Cutting
slightly and chill rapidly. Reheat at service time.
Peel vegetables as thinly as possible.
Never use baking soda with green vegetables.
Cut vegetables into uniform pieces for even cooking
Cut vegetables uniformly for even cooking.
Treat vegetables that brown easily with acid (potatoes,
Cook green vegetables and strong – flavored vegetables
eggplants, sweet potato) or hold under water until ready
uncovered.
to use.
Standard Quality of Cooked Vegetables
Save edible trim for soups, stocks and purees.
1. Color
Basic Knife Cuts
Bright, natural color
Chopping – done with a straight, downward cutting
2. Appearance on plate
motion.
Cut neatly and uniformly
Attractively arranged with appropriate combinations and
garnishes
3. Texture
Cooked to the right degree of doneness
Crisp – tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should be
cooked through with smooth texture
4.Flavor
Natural flavor and sweetness
Strong – flavored vegetables should be pleasantly mild,
with no off flavors or bitterness
5. Seasonings
Seasonings should not mask the natural flavors
6.Sauces
Do not use heavily.
Vegetable should not be greasy
7.Vegetable combinations
Vegetables should be cooked separately for different
cooking times, and then combined
Combine acid vegetables like tomatoes, to green
vegetables just before service to prevent discoloration of
greens.
Cooking Frozen and Canned Vegetables
A.) Frozen Vegetables
Examine all frozen products when received to check
quality.
Frozen vegetable requires shorter time in cooking
because they have been partially cooked.
Cook from the frozen state. Can cook directly into
steamer or boiling salted water.
Corn on the cob and vegetables that freeze in solid block
like squash, should be thawed for even cooking.
Add less salt. Most frozen vegetables are slightly salted
during processing.
B.) Canned Vegetables
Drain vegetables and place half the liquid in a cooking
pot, and bring to boil.
Add vegetables and heat to serving time. Do not boil for
a long time.
Season liquid before adding vegetables to blend flavors
of herbs and spices.
Use butter to enhance the flavor of most vegetables.
Culinary Terms of Vegetables
Assortments of fresh vegetables like carrots, turnips,
peas, pearl onions, green beans, cauliflower, asparagus
and artichokes.
Ways of Cooking Vegetables
1. Boiling and steaming
Vegetables are drained as soon as they are cooked and
then cool quickly under cold water to prevent
overcooking from the residual heat. They are reheated
quickly by sautéing in butter or other fat. Seasonings
and sauces are added at this stage.
2. Sautéing and Pan – Frying
Both methods may be used to complete cooking or
precooked or blanched vegetables. Also used for
complete cooking of raw vegetables.
3.Braising
The blanched or raw vegetable, is placed in the pan then
liquid is added (stock, water, wine) to cover vegetables,
then cooked slowly.
4. Baking
Cooking starchy vegetables using heat of the oven,
rather than range top. Starchy vegetables are baked
because the dry heat produces a desirable texture.
5. Deep – frying
Vegetables large enough to coat with breading or batter
may be fried. Quick – cooking vegetables can be fried
raw. Some, may be precooked by simmering or
steaming briefly to reduce the cooking time in frying.
Store Vegetable Dishes
Fresh Vegetables
Potatoes and onions are stored at cool temperature. (50
-65°F) in a dry, dark place.
Other vegetables must be refrigerated. To prevent
drying they should be kept covered or wrapped.
Peeled and cut vegetables should be covered or
wrapped, and use quickly to prevent spoilage.
Potatoes, eggplants and other vegetables that brown
when cut should be treated with an acid or blanched
them to inactivate the enzyme that cause browning.
Raw, cut potatoes are held in cold water for a short time.
Store all fresh vegetables for a short time.
Frozen Vegetables
Store at 0°F (-18°C). or colder in original container until
ready for use.
Do not refreeze thawed vegetables.
Dried Vegetables
Store in a cool (less than 75°F) dry, well ventilated
place.
Keep well sealed and off the floor.
Canned Vegetables
Keep in a cool dry place, away from sunlight and off the
floor.
Discard cans that show signs of damage (swollen, badly
dented rusted cans).
Leftovers
Don‘t mix batches.
Store leftover creamed vegetables for one day only.
Before storing, cool rapidly by placing the container on
ice.
MAPEH
MUSIC
African Music filled with interesting melodies and
exiting rhythms.
Features of the Traditional African Music
Yodelling– characterized by a quick change from a
normal chest voice to a falsetto.
Use of Different Sounds – are produced by African
singers in their performances.
Call and Response – also known as the leader-chorus
style.
Participative Music-Making –the most glaring
difference between the music – making of Africans and
Westerners is the fact that Africans are not mere
spectators but active participants.
Other Form of Expression – accompanied by other
forms of expression such as props, crafts, costumes,
drama, sculpture, and most specially dancing.
Purposes of African Music
-To offer something to their gods;
-To communicate important sentiments and messages;
-To make occasions such as birth, marriage, puberty,
and death;
-To protest against a ruler, relative, or a tax collector;
-To educate their young;
-To provide entertainment;
-To cure the sick; and
-To lighten the load of hardwork.
Polyrhythm – is the use of two or more independent
and contrasting rhythms simultaneously resulting in the
layering of metric rhythmic patterns.
Blues – a musical form that started from the African-
American people in the Southern part of the United
States.
Spirituals – refers to a religious folk song that existed
outside an established church.
Soul – is used to emphasize the emotionality of the
music, as well as its black gospel music tradition.
Maracatu – suggest the gathering of African people
characterized by intensely emotional uproars.
Latin American Music – is highly syncretic in nature.
Musical Styles of Latin America
Cumbia– a musical style that came from the coastal
region of Colombia. It started as a courtship dance
among Africans, but later was combined with the steps
of the American-Indians.
Pasodoble– a Spanish term that literally means “double
step.”
Tango – a Latin American dance form that originated in
the lower class of Buenos Aires.
Cha-cha-cha – a Latin American dance originated in
Cuba. The dance name is derived from the sound of the
scraper and the rhythm of the shuffling feet of th
dancers.
Bossa Nova – literally means “new trend.” It is a
Brazilian musical genre formed from the fusion of samba
rhythm and the complex harmonies and improvised
passage of jazz.
Reggae – a musical style that is developed in Jamaica
in the late 1960s.
Samba - is a dance genre from Brazil of African origin.
Rumba – dance term may refer the Afro-Cuban Rumba
or the ballroom rumba.
Jazz – a musical style involving lively syncopated
rhythms and improvisation developed by the African-
Americans.
Influences by three cultures:
West African Influences
- Rhythmic sounds of percussions
- Improvisation
- Complicated rhythmic patterns
- Call and response technique
American Influences
- Work songs
- Cakewalk dance
- Gospel hymns
- Spirituals
- Marching band instruments
European Influences
- Hymns
- Folk tunes
- Piano pieces
- Popular Songs
DISTINCTIVE FEATURES OF JAZZ
Instruments
 Woodwinds: Flute, soprano saxophone, one to
three alto saxophones, one to three tenor
saxophones, and/or one or two baritone saxophones
 Brass: Three to five trombones and/or three to five
trumpets.
 Rhythm section: Guitar or banjo, piano, plucked
double bass, drums, congas, and/or tambourine
Improvisation – is making music spontaneously.
Syncopation – is the displacement of accented beats
by accenting weak beats, having rests on strong beats
or ting notes over from a weak to a strong beats.
Melody
Blue Scale – not a typical scale because it does not
have a second or sixth degree.
Bebop Scale – sometimes referred to as thr bebop
dominant scale. It is a scale of nine notes.
Popular Songs
Blues – it contains features that are common in jazz
music.
Ragtime – popular music for solo piano. It developed in
the St. Louis and Kansas City area.
Dixieland Jazz – this popular jazz style, also called
New Orleans style is an instrumental music.
Swing – was developed in the 1920s. It even reached
its peak during the “swing era” (1935 – 1945).
Sweet Swing – is for dancing, entertainment, and easy
listening only.
Hot Swing – known as big band jazz.
Bebop – also called rebop, or simply bop, bebop is an
important jazz style in the 1940s. It is aggressive and
fast and is not intended for dancing but for listening.
Cool Jazz – emerged in the 1940s in reaction to the
swing band style.
Free Jazz – also called avant-garde jazz. In this style,
the musician has complete freedom to improvise.
Fusion – is the merging of rock sounds and rhythm with
jazz improvisation.
Popular Music – is a broad term for the kinds of music
for the masses that is composed and published to earn a
profit.
Pop Music: Its Origin
Folk Songs – the early popular music came from folk
songs.
Broadside Ballads – are topical narrative songs printed
on a sheet that uses only one side of the paper.
Eighteen-century English Songs –created by
composers from England are similar to the broadside
ballads.
Scottish and Irish Songs – are songs with pentatonic
melodies and romantic lyrics during the 19th century.
Various Genres of Pop Music
Rhythm and Blues– also called R & B or RnB, is a form
of American popular music, influenced by the blues of
Africans.
Country Music – a form of popular music that is
practiced and enjoyed by the white Americans generally
of the working classes of the south.
Rock and Roll – a form of popular music which is said
to be an extension of the rhythms and blues.
Soul –is a popular music style among American black
performers that got its musical instrumentation from
Mowtown and the style of intense and spontaneous
passion of singing from the black gospel music tradition.
Heavy Metal – a kind of rock music since 1972 with
themes of rebellion, sex, and violence.
Punk Rock – was an English Music from the working
class of south London.
Disco – is a kind of popular dance music with elements
of soul music – simple and repetitive lyrics and strong
Latin American rhythm.
Rap–a kind of black popular music in which rhymed
verses are improvised and chanted to a highly rhythmic,
dance-based accompaniment.
ARTS
Digital Art – are artworks that employ the electronic
devices using the binary code to create the artwork.
Computers –
Hardware – are the physical components of the
computer such as the monitor, CPU, keyboards, etc.
Graphic tablet and stylus – are types of computer 2. Use the appropriate equipment
hardware that help in creating digital art. 3. Survey the weather first.
Software – are the nonphysical aspects of the 4. Observe road safety.
computer. 5. Stay alert at all times.
Cellular Phones – are handheld and portable 6. Beware of animals.
communication devices. 7. Set your running goals.
Digital Camera – is a tools that captures and saves Yoga – an ancient form of exercise which builds the
images in a digital format. strength and flexibility of a person.
Point-and-shoot Camera – is a type of digital camera Types of Yoga
most commonly used due to its ease and simplicity. Type
Descript Target
DSLR – is another type of digital camera that most of Goal Benefits
ion Population
professionals used due to its freedom to adjust different Yoga
elements in a shot. Hatha To develop Combines Relaxing Beginners
flexibility poses and
Video Games – is an interactive digital art that is often
and with restovative
used for entertainment. balance breathing
CGI – are images or pictures are made using the techniqu
computer. es
ASC II art – is an artwork that used combinations of Vinyas To develop -also Weight Obese and
letters, numbers, and symbols to create images. a strength, known as reduction weight-
Digital Painting – is done digitally using digital tools flexibility, power conscious
such as the computer, graphic tablet, etc. and yoga
Digital Photography –are pictures and images that balance -fast-
are recorded and stored as digital files using a digital paced
style that
device such as a digital camera, cellular phones, etc.
requires
Game Art – is the visual and design elements of a video continuo
game. us
Art Game – are pieces that have a game interaction or moveme
playability. nt
Physical Education Iyenga To Emphasiz Relieve Musculoskele
Strength Training – use resistance to induce muscular r strengthen es proper back and tal problems
contraction that shapes, strengthens, and build the muscles alignmen neck pain
endurance to the body muscles. and support t
joints
Workout Activities
Bikram To establish A style of Enhances Athletes
Body Part Exercise flexibility hot yoga athleticism
Abdominal Crunches which
Chest Bench Press increases
Shoulder Lateral Raise the
Biceps Bicep Curl muscles’
Back Back Extensions ability to
stretch
Lower Body Squats
Kundali To calm the Done by Tranquility Individuals
Running – is a fun exercise for the whole family and ni mind and body and aiming for a
community. energize moveme serenity spiritual
Benefits of Running the body nt, within self experience
Physical Benefits chanting
 Develops strength, endurance, and flexibility of the of
muscles and enhances the growth of bones. mantras,
 Improves the blood circulation for a sufficient and
breathing
oxygen supply.
Ashtan To develop Physically Cleansing Yoga
 Controls body weight and improves posture of the
ga strength challengi the body practitioners
body. and ng style
 Reduces the risk of injuries. endurance which
Psychological Benefits consists
 Stress reduction that builds emotional stability which of
promotes greater confidence and a positive self- various
image. poses
 Enhances potentials that makes a person enjoy Materials and Equipment used in Yoga
working which produces life accomplishments. 1. T-shirt, sweat shirt, short, or sweat pants-comfortable
Intellectual Benefits work out clothes
 Improves the cognitive function of an individual such 2. Sticky mat-provides safety, padding, and friction
as concentration which results to better grades. 3. Foam block-used by beginners to extend their reach
 Decreases the risk of developing mental impairment 4. Yoga belt-supports, aligns, and stretches the muscles
such as dementia. 5. Yoga blanket or towel-provide padding and warmth.
Social Benefits Yoga Posture and Breathing Exercises
 Encourages active work, recreation, and Yoga Posture Description
performance among the community. Mountain Pose Hand raised overhead,
 Invites other people to join in active physical palms facing each other
activities. Downward dog Body looks like an
 Promotes a cheerful relationship among family inverted “V”
members and society. Warrior Right knee is bent at 90
Precautionary Measures while Running degree, left leg is sided to
1. Do a warm up before running. 45 degrees, arms are
 extended to the sides
with palms facing down
Tree Pose Sole of right foot in the
left thigh hands in prayer
position
Bridge Pose Lie on the floor with
knees bent, thighs are
lifted until parallel to the
floor, arms at sides with
palms down, chest is
brought closer to the
chin.
Triangle Pose Arms extended to sides,
bend over right leg, right
hand to touch the floor
while left hand is
extended toward the
ceiling.
Seated Twist Right leg outside of
flexed left thigh, left
elbow outside of right
knee, then twist to the
right as far as you can.
Cobra Lie facing down the floor,
hands under the
shoulders, pressing the
shoulders down.
Pigeon Pose Push – up position, left
leg is brought down while
right knee is bent on the
floor, chest is brought
closer to the floor as the
arms are extended.
Child’s Pose Sit with your heels, chest
is lowered and moved
forward closer to the
knees, forehead to rest in
the flat surface with arms
extended forward.
HEALTH
Republic Act No. 10354. The Responsible
Parenthood and Reproductive Health Act of 2012,
informally known as the Reproductive Health Law or
RH Law, is a law in the Philippines, which guarantees
universal access to methods on contraception, fertility
control, sexual education, and maternal care.
Republic Act No. 9211, also known as the Tobacco
Regulation Act of 2003, is an omnibus law regulating
smoking in public places, tobacco advertising,
promotion and sponsorship, and sales restrictions,
among other requirements.
Republic Act No. 9165. An act instituting the
comprehensive dangerous drugs act of 2002,
repealing Republic Act No. 6425, otherwise known as
the Dangerous Drugs Act of 1972, as amended,
providing funds therefor, and for other purposes.
Republic Act No. 7394. This Act shall be known as
the “Consumer Act of the Philippines.” It is the policy
of the State to protect the interests of the consumer,
promote his general welfare and to establish
standards of conduct for business and industry.
Republic Act No. 9512. This Act shall be known as
the "National Environmental Awareness and Education
Act of 2008". Consistent with the policy of the State
to protect and advance the right of the people to a
balanced and healthful ecology in accord with the
rhythm and harmony of nature, and in recognition of
the vital role of the youth in nation building and the
role of education to foster patriotism and nationalism,
accelerate social progress, and promote total human
liberation and development, the state shall promote
national awareness on the role of natural resources in
economic growth and the importance of
environmental conservation and ecological balance
towards sustained national development.
Republic Act No. 8423. This Act shall be known
as the “Traditional and Alternative Medicine Act
(TAMA) of 1997.” It is hereby declared the policy of
the State to improve the quality and delivery of
health care services to the Filipino people through
the development of traditional and alternative
health care and its integration into the national
health care delivery system.
Republic Act No. 8504. This Act shall be known as
the "Philippine AIDS Prevention and Control Act of
1998."
Republic Act No. 7719. This Act shall be known as
the "National Blood Services Act of 1994."
Republic Act No. 8750. This Act shall be known as
the "Seat Belts Use Act of 1999." It is hereby declared
the policy of the State to secure and safeguard its
citizenry, particularly the passengers and drivers of
private and public motor vehicles, from the ruinous
and extremely injurious effects of vehicular accidents.
Towards this end, the State shall pursue a more
proactive and preventive approach in order to secure
the safety of the passengers and drivers at all times
with the mandatory enforcement of the use of seat
belt devices by the drivers and front seat passengers
of private and public motor vehicles.
Republic Act No. 10175. This Act shall be known
as the “Cybercrime Prevention Act of 2012”. The
State recognizes the vital role of information and
communications industries such as content
production, telecommunications, broadcasting
electronic commerce, and data processing, in the
nation’s overall social and economic development.
The State also recognizes the importance of
providing an environment conducive to the
development, acceleration, and rational application
and exploitation of information and
communications technology (ICT) to attain free,
easy, and intelligible access to exchange and/or
delivery of information; and the need to protect
and safeguard the integrity of computer, computer
and communications systems, networks, and
databases, and the confidentiality, integrity, and
availability of information and data stored therein,
from all forms of misuse, abuse, and illegal access
by making punishable under the law such conduct
or conducts.
Republic Act No. 9775. This Act shall be known as
the "Anti-Child Pornography Act of 2009." The State
recognizes the vital role of the youth in nation
building and shall promote and protect their physical,
moral, spiritual, intellectual, emotional, psychological
and social well-being.
 A.P
Angmigrasyonay
paraanngpaglipatmulasaisanglugarpapunta sa
malayonglugar.
Angmigrasyon ay maaaring internal o external.
Internal namigrasyon – paglipatngisangtao sa
ibanglugarnanangyayarimismo sa isangbansa.
External namigrasyon – pagalisngtaomula sa
orihinalnabansangpinagmulanpatungo sa
ibangbansa.
Overseas worker –
mgataongnagtutungosaibanglugar o
bansaupangmaghanapngtrabaho.
Refugees –
mgataongnagtutungosaibanglugardahil sa
kaguluhan sa kanilangbansa.
Holocaust – pagpatayni Hitler sa
lahingHudyonoongIkalawangDigmaangPandaigdig.
Angbrain drain ay phenomena kungsaananglahat
or karamihan sa magagalingnamanggagawa sa
isangbansa ay pumupunta sa
ibangbansaupangmagtrabaho.
Territorial Dispute – ito ay may kinalamansa di-
pagkakaunawaanngdalawa o higit pang
mgabansaukol sa pagkokontrol o pagmamay-
aringisangteritoryo.
International Law –
hindisinusuportahanangpaggamitngdahasngisangba
nsaupangpalawakinangteritoryonito.
AngUnited Nations ay
isanginternasyonalnaorganisasyongitinatagnoong
1945 pagkataposngikalawangDigmaangPandaigdig.
Layuninng 51
bansangnagtatagnitoangmapanatiliangkapayapaan
at seguridadsagitnangmgakasapingbansa,
itaguyodangmagandangrelasyonupangisulongangka
unlaran, at upangmagkaroonng mas
mabisangpamantayan sa pamumuhay at
karapatangpantao.
Border dispute – suliraninsadalawa o higit pang
mgabansadahil sa limitadongteritoryo.
Buffer zone – layuninnitongpaghiwalayin o
pagdugtunginangdalawangbansa.
Scarborough Shoal -
teritoryongpinagaagawanngbansangTsina, Pilipinas
at Taiwan.
Golan Heights – suliraningteritoryalsapagitanng
Syria at Israel.
Political Dynasty – tumutukoysapamamahala at
paghawakngmgailangmgamiyembrongpamilya sa
iba’tibangsangay o posisyonngpamahalaan.
Korupsiyon - ay tumutukoysakawalanngintegridad
at katapatan.
Republic Act No. 3019(Anti-Graft and Corrupt
Practices Act) – batasnamapigilan o
maiwasananganumanguring Gawain na may
kinalaman sa graft and corruption
ngmgaopisyalngpamahalaan at mganaglilingkod
ditto.
Uri ng Graft and Corruption
1. Tax Evasion –
uringpandarayakungsaanangpribadongnegosya
nte ay
hinditapatnadinedeklaraangkanilangkabuuangak
twalnakita at
upangmagbayadngkarampatangbuwis sa
pamahalaan.
2. Ghost Projects and Payrolls –
ginagawangopisyalngpamahalaankungsaanang
mgaproyektonghindinamantalagangnangyayari
ay pinopondohan at
gayundinangpagpapasuweldo sa
mgatinatawagnating “ghost employee”.
3. Pag-iwas sa PampublikongPag-
anyaya(Bidding) para sa kukuninProdukto
o Serbisyo –
nagkakaroonngpatagongkasunduan sa
pagitanngkinatawannggobyerno at
kinatawanngkumpanyangprodukto o
serbisyonanaiskunin o bilhinnito.
4. Nepotismo at Paboritismo –
pagbibigaynganumanguringtrabaho at
katungkulansapamahalaanngisangmakapangyar
ihangopisyalnggobyerno sa kanyangkaibigan o
kamag-anakkahithindiitokuwalipikado sa
nasabingposisyonupanggawinangnasabingtungk
ulin.
5. Pangingikil –
ginagawangopisyalsapamamagitanngpaghingin
gpera o anumangmgabagayna may halaga o sa
mgapangkaraniwangmamamayannanagsasaga
wanganumanguringtransaksyon sa gobyerno.
6. Tong –
isanguringpanunuholnaginagawangisangmama
mayannagumagawanganumanguringiligalnagaw
ainupangmagkaroonngproteksiyonngawtoridad.
7. Lagay –
uringpanunuholsamgaopisyalnggobyernonaumu
ukopangmgasensitibongposisyon sa
gobyernodahilnarin sa pag-iralng red tape.
Science
Center of Mass - when calculating the torque (or
rotational force) caused by the weight of an object,
the object may be treated as a rigid, massless shell
with all its mass or weight concentrated at the
center of mass. For a regular, uniform object, this
center of mass or center of gravity is located at the
ordinary center of the object.
An object in equilibrium does not move along a
straight line -- it does not translate -- that means
the sum of all the forces on it is zero.That was
the first condition of equilibrium.
But an object in equilibrium also does not rotate.
That means the sum of all the rotational forces on
it is also zero. The sum of all the torques on an
object is equilibrium is zero. This is the Second
Condition of Equilibrium.
Rotational Forces: Torques
A rotational force, also known as a torque, depends
upon the force and where that force is applied;
torque= moment arm x force.
Electromagnetic waves or EM waves are
waves that are created as a result of vibrations
between an electric field and a magnetic field. In
other words, EM waves are composed of oscillating
magnetic and electric fields.
Electromagnetic waves follow the basic wave
equation:
𝑣 = 𝑓𝛌
Where: v – speed of propagation, f – frequency,
λ - wavelength
Electromagnetic spectrum – is the continuous
range of electromagnetic waves arranged in order
of frequency or wavelength.
Radiowaves – longest of all electromagnetic
waves and frequency ranges from 30 kHZ to 3000
MHZ.
Microwaves – it is considered as high-frequency
radio waves and are mainly used in communication,
especially from 2 GHZ to 40 GHZ.
Infrared waves – it means “below red” and have
a lower frequency than the red part of the visible
light.
Visible Light – this electromagnetic spectrum is
aptly called visible light or simply light. The
sequence of colors of visible light from longest to
shortest may be remembered by the acronym
ROYGBIV(red,orange,yellow, green, blue, indigo,
and violet).
Ultraviolet Radiation – It is also known as UV,
and discovered by German Physicist Johann
Wilhelm Ritter.
X-rays – sometimes called Roentgen rays, named
after the discoverer, the German physicist Wilhelm
Conrad Roentgen.He named it X-ray because he
did not know the origin of this ray.
Gamma rays – this are highly penetrating
because of their very short wavelengths.
Ionization – is the process of removing electrons
from neutral atoms.
Reflection – is the bouncing back of light into the
same medium it has been traveling after striking a
surface.
The ray that strikes the surface is called Incident
Ray.
The ray that rebounds from the surface is called
Reflected Ray.
Normal line – a line perpendicular to the surface
at the point of incidence.
Regular/specular reflection – reflection from
smooth surface.
Diffuse reflection – reflection from rough surface.
Laws of reflection
1.The angle of incidence is equal to the angle of
reflection. That is,
𝜽𝒊 = 𝜽𝒓
2. The incident ray, the normal line and the
reflected ray lie on one plane.
Two types of mirror: a. plane b. spherical
Images formed by plane mirrors are always
virtual, upright, the same size as the object, the
same distance behind the mirror as the object is in
the front of the mirror and laterally reversed.
Plane mirror – is the one with a flat surface.
Spherical mirrors – are mirrors cut out of a
spherical reflecting surface.
Two kinds of spherical mirrors:
Concave mirror – curves inwards in the direction
of the incident rays.
Convex mirror – bulges outward to the incident
rays.
Spherical mirrors terminology:
Center of Curvature – is the center of the sphere
where the mirror was taken.
Vertex – is the center of the mirror.
Radius of curvature – is the radius of the sphere.
Aperture – refers to the width of the mirror.
Principal focus – is the point where the reflected
rays meet as in the case of converging mirror or
the point where the reflected rays seem to come
from behind the diverging mirror.
Focal length – the distance from the pole to the
principal focus.
Convex mirror images – the image formed is
never real because the reflected rays spread out
from the mirror. Images formed by convex mirror
are always virtual, upright and smaller than the
object.
Concave mirror image – it produces real or
virtual image depending on the distance between
the mirror and the object. The image may also be
larger than, the same size as, or smaller than the
object.
Refraction – is the change in the direction of light
when it passes from one medium to another of
different optical density.
Index of refraction of the substance – is the
ratio of the speed of light in a vacuum to that in
the substance.
𝒄
𝒏=
𝒗
where : n – index of refraction
c– speed of light in the vacuum equal to 3 𝑥 108 𝑚/
𝑠
v- speed of light in the substance
Spherical lenses – is a piece of glass or
transparent material having at least one spherical
surface.
Convex lenses – lenses that are thicker at the
middle than the edges.
Concave lenses – those are thicker at the edges
than at the middle.
Camera obscura – literally means “dark chamber”
is the predecessor of our modern camera.
Magnifying glass – a converging lens that
produces a virtual, upright and enlarged image of
an object placed at a distance less than its focal
length.
Microscope - is an instrument used to see objects
that are too small to be seen by the naked eye.
Telescope – is a device that enables us to see
distant objects. It exists in two types – refracting
and reflecting telescope.