Science

 Climate
- Weather – refers to the day-to-day atmospheric conditions.
- Climate – The average weather condition prevailing in a given area over a
longer period of time.
- World Meteorological Organization (WMO) – defines the classical period
for describing climate
 Factors Affecting the Weather
A. Wind – Horizontal movement of air caused by the difference in air pressure
- Wind Vane – Determines the direction of the wind
- Anemometer – Measures how fast the wind moves
B. Air Temperature – Measure of how hot or cold the air is due to the
amount of solar energy received by the earth
C. Precipitation – amount of rain received by a certain area
- Rain Gauge – Instrument used to measure precipitation
D. Air Pressure – force exerted by the molecules of air in a certain area. As
altitude increases, the amount of gas molecules decreases
- Barometer – Used to measure air pressure
E. Humidity – Amount of water vapour in air
- Absolute Humidity – Measure of actual amount of water vapour in the air
- Relative Humidity – Measures water vapour but relative to the
temperature of the air
- Hygrometer –measures actual humidity
- Psychrometer – Measures actual humidity
 Factors Affecting the Climate
A. Latitude – distance from the equator. the closer to the equator, the more
energy it receives or hotter and high temperature climate.
B. Prevailing Winds – refers to the wind direction a particular area or region
experiences most frequently
 Polar easterlies – Also known as Polar Hadley Cells, these are dry and
cold winds that blow from high pressure areas
 Westerlies – These are winds that blow from west going to the east
 Horse Latitudes – Are subtropical latitudes found between 30 – 35
degrees both north and south of the equator. the wind is usually weak
 Trade Winds – winds that blow from east to west near the equator
 Doldrums – Usually happens near the equator with light ocean currents
and winds.
C. Attitude – The air temperature decreases as the altitude increases which is
due to air pressure
D. Bodies of Water – Islands are surrounded by bodies of water and can have
windward and leeward sides
 E. Topography:
- Windward Side –wind blows from sea to land causing Cool and moist air
- Leeward Side – Wind blows from inland toward the sea causing warm
and dry air
 Global Climatic Phenomena
- Climate Change – refers to long term shifts in climate
- An increase in the amount of greenhouse hases in the atmosphere may
result in the overall temperature of the Earth
 Causes of Climate Change
- Emission of carbon dioxide by burning of fossil fuels
- Transportation that runs on fossil fuels
- Deforestation
 Evidence of Climate Change
- Increased droughts
- Melting of glaciers
- Hotter Temperatures
- Severe Storms
 The Global Climatic Phenomenon
A. El Nino – Little Boy or Christ Child, Warming of the ocean surface in the
central and eastern tropical Pacific ocean, becomes stronger as the
water becomes warmer
B. La Nina – Little girl, Cooling of the ocean surface along the tropical west
coast, stronger with cooler ocean temperatures
C. Neutral – Trade winds blow from east to west across the surface of the
Pacific Ocean. Brings warm moist air and warmer surface waters
 Monsoons
- A seasonal shift in the direction of the prevailing winds of a region
- Philippine Atmospheric Geophysical and Astronomical Services (PAGASA)
A. Amihan – Northeast Monsoon, October – March, brings cool dry air
B. Habagat – Southwest Monsoon, July – September, hot and humid weather
 Koppen Climate Classification
- Developed by Wladimir Koppen, is a Russian-German geographer,
meteorologist, and botanist
A. Tropical – 2 seasons, dry and wet
B. Dry – Very hot summers with seldom rains
C. Temperate – Moderate rainfall, warm summer and cool winters
D. Continental – Hot summers, cold winters, and small amount of rain
E. Polar Climate – Cool summers, very cold and long inters
 Climate in the Philippines
- Tropical Climate – High temperature, humidity, and abundant rainfall
- Mean Annual of the Philippines – 26.6 degrees Celsius
- Coolest Month is January and warmest month is May
- Microclimate – Local climates, refers to the climatic conditions in localized
areas near earth’s surface
 Constellations
- Sun – provides heat and light energy we need, largest object in the solar
system
 Characteristics of the Stars
- Size – affects the brightness because luminosity is directly proportional to
the square of the star’s radius
- Mass – usually measured in terms of sun’s mass. This affects its temperature
- Color – Related to temperature, hottest are the bluish color and coolest are
the reddish color
- Brightness – Depends on the composition and its distance
- Surface Temperature – the range of 2,500 to 50,000. The temperature
determines its color
- Hertzprung Russell Diagram – plots the temperature, luminosity, color,
absolute magnitudes, or luminosities

 Life Cycle of Stars

- Starts from stellar nebula
- When gravity starts to pull the hydrogen in the nebula, it will begin to spin
- AS it spins faster, it will heat up and form a protostar
- As the temperature increases, nuclear fusion will occur in the clouds core.
The cloud will start to glow, contract a little, and then become stable. That is
a main sequence star
- Through nuclear fusion, the hydrogen in the core of the main sequence star
is then converted to helium
- The outer shell will then start to expand, and as it expands it cools forming a
red giant
- When the core starts to collapse the outer layers will be expeleed and a
planetary nebula will be formed from it
- The core will remain as a white dwarf which cools to become a blackdwarf
- Simplified Version:
 Nebula -> Protostar -> Main Sequence -> Red Giant -> Fusion -> Supernova

Mapeh
 Greek Theater
- Dran – Greek word of drama which means to do
- Always outdoor theatre
- Started at the 6th Century
- Theatre of Dionysus
- Theatron – Greek word of theatre
 3 Essential Piece of Greek Drama
1. Play
2. Actor
3. Chorus
 3 Types of Greek Drama
1. Comedy
2. Tragedy
3. Satire Grace
 Greek Performance Consisted:
A. Orchestra – a circular, level space where the chorus would dance, sing, and
interact with the actors who were on the stage. In the middle is a thymele or
altar
B. Theatron – Where spectators sat
C. Skene – Duilding directly behind the stage usually decorated as a palace, a
temple, or an other building, depending on the needs of the play
D. Parados – Paths by which the chorus and some actors made their entrance
 Renaissance Theater Play
- Elizabethan Theater – round or octagonal in shape, no evening
performance because there was no lighting yet. Open stage with 13 square
meter
- The Theatre – 1st permanent building, built in London in 1576 and ushered
English Renaissance drama
- Before The Theatre, public halls and large houses were the place to be used
for acting
 William Shakespeare
- The most famous dramatist of the Renaissance
- A proficient writer of tragedies, comedies, and chronicle plays
- Created a perfect verse form and used a language of ordinary speech
 Romantic Theater Play
- Melodrama and operas are popular theatrical forms
- Melodrama – describes a play or film in which the plot is often sensational
and characters display exaggerated emotions
- Opera – an art form wherein singers and musicians perform a dramatic work
 George Bizet
- 1838 – 1875
- A famous French composer known for his operas
- Most famous work is Carmen
- Carmen – based on a novella in 1846 by a French writer Prosper Merimee
 Elements of Theater
A. Plot – story line
B. Theme – implied or explicit moral idea that conveys the meaning of the
play
C. Characters – the people, animals, or ideas that were portrayed by the
actors in a drama
D. Dialogue – The lines from the written drama that are spoken
E. Music/Rhythm – The voice of the actors
F. Spectacle – Visual Elements/props
 Elements of Modern Day Theater
A. Convention – refers to the techniques and methods used by the playwright
and director
B. Genre – refers to classification or type of play
C. Audience – the people that participates at a single instant in a common
experience.

TLE
 Types of Hot and Cold Sandwich
- Sandwich – made up of one or more slices of bread with nutritious filling
between them
 Cold Sandwiches
- Has cold meats or veggie between 2 slices of bread
o Closed Cold Sandwiches – having 2 slices of bread which have a spread
applied and are filled with a cold filling
A. Simple – Has 1 filling and the freshest ingredients
B. Combination – Have more than 1 primary filling. BLT and Submarines are
sample of this
C. Multi-Decker – have more than 2 slices of bread. Club sandwich is a
sample of this
o Cold Open Sandwiches – Are the single slice of bread with attractively
arranged fillings on top of garnishes
 A. Conventional, Closed, or Lunch Box Sandwich – consists of 2 slices of
bread with any filling
B. Tea Sandwiches – Have 2 slices of bread with the filling placed between
them. These sandwiched may be made ahead of time and frozen.
C. Buffet Sandwich – Similar to conventional but cut into fancy shapes
D. Continental or French Sandwich – Consists of crusty French stick, cut
into half and well-buttered, with either a single savory filling or a mixture
of savory cucumber
E. Double Decker, Three Decker, or Club Sandwich – Related to ribbon
sandwich and is good for a hearty appetite.
F. Open Sandwich – makes use of only one kind of bread with the filling on
top
G. Canapes – Small pieces of toast or biscuits or puff pastry sheets
 Hot Sandwiches - not really sandwiches but snacks or meals
o Closed Hot Sandwich
A. Steak Sandwich – is the 6-10 oz steak cooked to the guest order or
doneness and served on a large roll with a lettuce, tomato, and onion
garnish
B. Hotdog – a 6-12 pound sausage served on a special roll. Can be topped
with chilli or cheese sauce
C. Hamburger – a 2-6oz patty of ground beef served on a round bun
D. Grilled Closed Sandwich – are 2 slices of bread encasing the filling. The
casing is buttered on the outside top and bottom then placed on the
griddle or in a pan to brown
E. Fried Closed Sandwiches – are 2 pieces of bread encasing some type of
filling which has been dipped into an egg mixture and then deep fried
F. Open Hot Sandwich – are prepared with the bread or toast laid side by
side with the filling exposed on the surface of both sides
o Other Types of Sandwiches
A. Pinwheels Sandwich – these are made of cream bread cut lengthwise,
about 3/8 inch thick
B. Finger Sandwich – small, fancy closed sandwiches often have their crusts
removed
C. Ribbon Sandwich – are the best sandwich to enjoy with a cup of tea or
glass of champagne
D. Mosaic Sandwich – An alternate color of slices of bread is preferable for
this type of sandwich
E. Wrap Sandwich – Easy-to-eat sandwiches are made of soft, flat breads that
are folded or wrapped

 Sandwich from Handouts

 A. Grilled sandwich - makes use of sandwich makers
B. Fried sandwich - Includes the filling, bread and spread that is deep fried
resulting to a meaty and creamy interior and crisp outer layer
C. Open-faced sandwich - refers to the sandwich without the top bread and
has different fillings.
D. Multi-decker sandwich - makes use of several pieces of sandwich bread
and fillings.
E. Wraps sandwich - made with only one piece of soft flat bread that is rolled
around a filling.
F. Pinwheel sandwich - served as finger foods because of their size.
 Proper Storage of Sandwiches
1. Food establishments should have sanitation and cleaning program
2. Raw ingredients should be stored properly to avoid spoilage
3. Stocks should be on a first-in-first-out basis
4. Ready-to-eat and non-ready-to-eat stuff must be placed in separate
containers
5. All equipment and utensils should be maintained properly
6. Store sandwich cheese and meats in air tight containers
7. Sandwiches that are not consumed should not be left at room temperature
for more than 2hours
8. Bread becomes stale if not stored properly and should not be refrigerated
9. Sandwiches are meant to be consumed immediately after made, can only
be stored to 4hrs
10. Sandwich must be stored at 4 degrees Celsius or below
 Sandwich Packaging
A. Kraft Sandwich Packaging
B. Plain White Sandwich Wedge
C. Square Sandwich Film Wrap
D. Greaseproof Food Wrap
E. Ziplock Bag
 Sanitary Practices
 Terms
- Hygiene – the sanitary practices and cleanliness.
- Sanitation – the application of measures designed to protect public health.
- Cold Storage – the process of preserving perishable food on a large scale
- Contamination – the state of being contaminated
- Perishable – liable to fast decay.
- Spoilage – something that is or has been spoiled; the state of being spoiled.
 Sanitary Practices when Handling Food
o Working Area
1. See to it that physical equipment and layout are conducive to sanitary
practices.
2. Clean floors, ceilings, counters, tables and chairs regularly.
3. Eliminate insects and rodents from food area.
4. Maintain adequate employer supervision and a constant program of
education in sanitation for food service workers.
 5. Make sure that food service employees are in good health and are not
carriers of communicable diseases.
6. Provide a regular employee education on food service sanitation.
7. Be concerned with your personal hygiene
8. Wear clean and washable clothes every day.
o Food
1. Handle, store, and refrigerate food properly to prevent spoilage and
contamination
2. Washing of utensils and equipment should not only result in a thorough
cleansing but also in the practical sanitation of these items.
3. Keep hand contact from ingredients and food to a minimum.
4. Keep away from the food laboratory when you are ill.
5. Store food and ingredients properly. Check if your storage areas are
clean.
6. Control microbial spoilage of prepared and cooked products. The major
causes of food spoilage are fungi, bacteria, and yeast.
7. Safeguard the food during distribution and service.
 Knife Cuts
 Basic Knife Cuts
A. Julienne Cut – it is stick shaped and very thin
B. Brunoise Dice – also known as the smallest dice, refers to the smallest
uniform cut size for dicing
C. Small Dice – Similar to brunoise but slightly larger
D. Batonnet - A larger stick cut, is used when serving a larger portion of an
item
E. Paysanne Cut – cubed items are common, it is a slimmer, flat, square
item
F. Chiffonade – Used when slicing very thin items like herbs
 Knife Handling Practices
1. Keep Knives sharp
2. Wear a cutting glove
3. Use the right knife for the job
4. Cut on a stable cutting board
5. Never grab a falling knife
6. Never cover a knife
7. Don’t put knife in a sink of soapy water
 Basic Knife Skills
1. How to grip knife properly
2. How to cut properly
3. How to dice
4. How to chiffonade