English Reviewer –

Verbs –
- Words that show action or express a state of being
o Action Verb – Expresses mental or physical actions; tells what the subject is doing.
o Linking/Being Verb – Connects the subject to the rest of the sentence; links to another
noun, pronoun or adjective to re-identify or describe it.
• Am • Feel
• Is/are • Sound
• Was/were • Taste
• Been • Being
• Appear/Look • Seem
• Smell • Become
o Helping/Auxiliary Verb – Used with main verb to express the main verb’s tense, mood
or voice.
• Will be
• Has/Had/Having/Will have
• Does/Did/Will do

Preposition –

- Used to link nouns, pronouns, and phrases to other words in a sentence; used before a noun,
pronoun, or noun phrase to show direction, time, place, location or to introduce an object.
- Always comes before its object; THE SUBJECT OF THE SENTENCE IS NEVER IN THE
PREPOSITIONAL PHRASE.
- Preposition of:
o Time - indicate when something happened, happens or will happen.
▪ On July 4th, 1982; On Monday; On my birthday [exact date/days/holidays]
▪ In 1982; In January; In spring; In the 20th century [year/season/century/month]
▪ At 2am; At night; At Christmas time [time/festivals]
o Place - indicate location or area.
▪ About ▪ Below
▪ Above ▪ Beneath
▪ Across ▪ Close to
▪ Behind ▪ Far from
o Direction – shows the direction of something
▪ To ▪ Around
▪ Into ▪ From
▪ Towards ▪ Off
▪ Across ▪ At
o Compound/Phrasal Preposition – Simple preposition preceded by a word from another
category, such as an adverb, adjective or conjunction.
▪ Apart from ▪ In regard to
▪ For the sake of ▪ Instead of
▪ In addition to
Adverbs –
- Used to change, modify, or describe several types of words including an adjective, a verb, and
another adverb.
o Manner – explain how an action is carried out.
o Place – explain where an action happens.
o Frequency – used to express time or how often something occurs.
o Time – tells when something happens.
o Degree – explains to what extent an action is done.

Conjunctions –
- Is used to connect words, phrases and clauses.
o Coordinating Conjunction – Links or joins two or more words, phrases, or clauses that
have equal grammatical importance; FANBOYS.
o Subordinating Conjunction – Connect the dependent clause to the independent clause.
▪ As, As long as ▪ Since
▪ Although ▪ Until
▪ While, Whenever, ▪ Unless
Wherever
o Correlative Conjunction – Comes in pairs.
▪ Either/or ▪ Neither/nor
▪ Both/and ▪ Not/but; Not only/but
▪ Whether/or also

Pronouns –
- Used as substitutes for nouns or noun phrases.
o Personal Pronouns – Takes the place of people or things.
o Possessive Pronouns – Indication of possession over a thing.
▪ Mine, yours, his, hers
o Reflexive Pronouns – Performs action on itself.
▪ Myself, yourself, himself, herself
o Reciprocal Pronouns – when each of the two or more subjects is acting the same way
towards the other.
▪ Each other, one another
o Demonstrative Pronouns – point out or modify a person or thing.
▪ This, that, those, these
o Indefinite Pronouns – do not point out a definite person, place or thing.
▪ Anybody, somebody, everybody
o Interrogative Pronouns – ask questions
▪ Who, whom, whose, which, what
o Relative Pronouns – used to connect a clause or phrase to a noun or pronoun.
▪ Who, whom, whose, which, what

*nenas note: interjections nouns and adjectives are self explanatory i dont think i need to include them
lol
T.L.E. Reviewer –
Guidelines in the Food Lab –
Sanitary Measures to Observe in the Cooking Area –
1.) Personal Hygiene
• As a food handler, you should remove your jewelry before starting to work.
• You should wear the appropriate cooking outfit.
• Your nails should be cut short
• hands should be washed with soap and rinsed with water before starting.

Safety precautions to be observe while working in a food preparation area.

• Observe the kitchen utensils it should be labeled and keep in their proper places.
• Keep gas stove always closed while not in use.
• Broken tools and equipment should be repaired immediately.
• Use potholders when handling very hot good and liquid.

Guidelines in Handling food

• Avoid handling food with infected hands or when you are sick.
• Avoid sneezing directly on cooked food.
• Use different spoon when tasting food.
• Avoid returning food that has been dropped on the floor.
• Avoid handling food with bare hands.

Dos in food lab

• Do have an adult with you if you are cooking in the kitchen.
• Do keep long hair tied back when you are cooking.
• Do make sure that, if you have a window near the stove, the curtains are tied back and will not
blow near a flame or burner.
• Do put a non-slip mat in front of the stove to keep you from slipping and falling into a burner.
• Do check the cords on all appliances regularly. Exposed wires could cause sparks or short
circuits.

Don’ts in food lab

• Don't put towels, potholders, or dishrags near a stove burner.
• Don't lean against the stove to keep warm.
• Don't use towels as potholders. They may catch on fire.
• Don't overload an electrical outlet with several appliances or extension cords. The cords or plugs
may overheat and cause a fire.
• Don't use water to put out a grease fire. ONLY use baking soda, salt, or a tight lid. Always keep a
box of baking soda near the stove.
Baking Tools and Methods –
- Baking tools help the baking process by providing the baker with a means to measure
ingredients, mix them, bake them in the oven, and decorate the finished bakery products.
o Whisk – for beating egg whites and for stirring sauces.
o Electric Hand Mixer – This is used for creaming, beating egg whites, mixing cake batters
and icings.
o Pastry or Biscuit cutter – This is used for shaping dough and pastries.
o Rolling Pin This is for shaping and flattening dough. The rolling pin is rolled from the
center to the edge and repeated several times until the desired shape is obtained.
o Pastry Blender – This tool with a wooden handle and rounded steel blades is used to cut
in shortening (solid fat) into flour to obtain flaky texture of pies and pastries.
o Cooling Rack – This is for cooling cakes until ready for icings and frostings.
o Baking Tins (Pans) – This may be made of aluminum, stainless, copper, or heat resistant
equipment like Pyrex glass. They are in varied shapes and sizes.
o Spatula – This resembles a knife with a flexible metal blade. It is used in spreading
frostings and icings on cakes.
o Sifter or Sieve – This is a stainless mesh or screen for sifting flour or other ingredients
before measuring.
o Measuring Cups – This is for Liquid ingredients measurement usually made of
transparent glasses or plastic cups.
o Measuring Cups – This is for accurate measurement of ingredients.
o Measuring Spoons – These come in sets of individual spoons measuring 1 tbsp., 1 tsp., ½
tsp, and ¼ tsp.
o Mixing Bowls – These are available in different sizes. Bowls for easy mixing should be
large enough. They are usually made of metal, glass, or ceramics.
o Pastry Brush – This has soft bristles which are used for brushing dough with milk or egg
and for greasing pans.
o Utility Tongs – These are gadgets for holding baked goods and other food.
o Wooden Spoons – These are for mixing batters. They come in different weights, sizes,
and shapes.

Baking Methods & Techniques –

o Sifting – This separates coarse particles by passing through a sieve. In the process, air is
incorporated.
o Creaming – This is the rubbing of one or two ingredients against a bowl with the help of a
wooden spoon or electric mixer. The cream mixture should have smooth and grainy particles.
o Cutting In – This is mixing fat and flour with the use of a pastry blender or two knives in a
scissor-like manner. This method cuts fat into small pieces. It is usually used for pastries and
biscuits.
o Folding – This is working with two ingredients very gently to retain air in the mix. It can be done
by hand, an electric mixer, or a rubber scraper.
o Cutting and Folding – These involve cutting vertically into the mixture with a rubber scraper or
spoon and turning over and over by gliding the spoon across the bottom of the missing bowl at
each turn.
o Kneading – This is to manipulate by pressure alternating with folding and stretching.
 o Whipping – This is to beat eggs and cream to them with air and make them thick and fluffy.
o Stirring – This is often done by rotating a wooden spoon through a mixture as needed.
o Scalding – This is heating below boiling point which may be done in a double boiler.

Noodles / Alimentary Pastry –

Classification of Pasta According to Shape

• Capellini or fine hairs – used in soup or with a sauce can be sold coiled, others are straight like
spaghetti.
• Long Strands - Spaghetti, or long strands; comes in many sizes.
• Vermicelli Pasta – called as little worms it is slightly thicker than capellini; is straight or coiled.
• Parciatelle Pasta – fat spaghetti with a hole in the middle, and used as you would in spaghetti.
• Bucatini Pasta – thin spaghetti with a hole through the middle
• Fusilli Pasta – Long strands of spaghetti-size pasta that appear to have been twisted in a spindle.
• Gemelli Pasta – Twin strands of spaghetti about 3 inches long, that are interlocked and twisted
like embroidery thread.
• Linguine Pasta or Little tongues – oval shaped noodles that are halfway between a flat ribbon
and cylindrical strand.
• Fettuccine pasta – Called as little ribbons, are about 1/4-3/8 inch. Wide and may be used in
place of spaghetti.
• Tagliatelle Pasta – Little cut noodles and another term for fettuccine pasta.
• Lasagna Pasta – widest of all pasta; noodle with a mysterious past; comes in curly and straight
edges.
• Mafalde Pasta – long noodles, about ¾ inch wide and are rippled on both edges.
• Margherita Pasta – about as wide as fettuccine, with only one curly edge.
• Papardelle Pasta – one-inch-wide long noodles, often homemade with pinked edges.

Squares and Circles

• Ravioli Pasta - square, stuffed pasta served with sauce or in a soup.
• Agnolotti Pasta - large ravioli or fat little lambs.

Native Delicacies –
• Tibok-tibok (Carabao’s milk pudding) – native pudding recipe made from carabao’s milk instead
of the usual coconut milk
• Cebuano corn pudding – native delicacy pudding made by Cebuanos. This is made from young
corn kernels, buko meat, and milk.
• Budbud pilipit – glutinous rice delicacy cooked with coconut milk. This is similar to suman,
wrapped in banana leaves and steamed
• Maja de ube – made with a combination of mashed ube or purple yam.
• Puto – This is a rich tasting rice cake loaded with milk, corn and buko. This is perfect for any
occasion.
• Maja blanca – Made out of cornstarch with addition of milk to make it tastier and creamier.
• Champorado – native gruel made out of glutinous rice, cocoa, milk, and sugar
• Kutsinta – steamed cake made out of rice flour, sugar and water.
 • Espasol – native dessert made out of glutinous rice, coconut milk, shredded coconut, and rice
flour.

Native Delicacy Cooking Equipment –

• Carajay or Wok – used for cooking of mixtures requiring prolonged cooking with stirring
• Coconut grater – used for shredding coconut meat into small bits.
• Food grater – tool with rough, sharp surfaces against which food is rubbed to shred or tear it
into very pieces.
• Molder or Cutter – tool made of either aluminum or glass used for shaping Of batters and
dough or cooked mixtures for puto, sapin-sapin and polvoron
• Strainer or colander – used to separate the liquid from the solid substances.
• Steamer – used for steaming puto, kutsinta, or sapin-sapin mixtures.
Values Reviewer –
Common Good – It refers to those facilities whether material, cultural or institutional that the members
of a community provide to all members in order to fulfill a relational obligation.
Respect – In order for a society to be fair, its leaders must ensure that the rights of every individual is
recognized, respected, protected and valued.
Peace – It is the result of having peace, serenity and calmness.
Debt of Gratitude (Utang ng Loob) – It is an act of voluntary assistance that creates an obligation that
the receiver must attempt to repay through reciprocal assistance.
Bayanihan – It is derived from the words bayan (community) and bayani (hero).
Poverty – One of the most glaring social problems in the Philippines.
Inequality – This manifest in a number of ways, but one of the most visible is the gap between rich and
poor.
Corruption – The rich are able to use their money and influence to get ahead, while the poor are left
behind.
Solidarity – It is about valuing our fellow human beings and respecting who they are as individuals.
Subsidiarity – It is a principle that guides in solving problem from simplest to complex. The following is
the principle of subsidiarity, starting from innermost circle:
1. Individual 4. Regional and local government
2. Friends, family, business association 5. National and federal government
3. Neighborhood, civic action

Reasons why Miscommunication Occurs –

1. Lack of trust 7. Lack of transparency
2. Poor leadership 8. Unclear expectations
3. Close-mindedness 9. Poor listening skills
4. Insufficient communication channels 10. Assumptions
5. Insufficient feedback 11. Lack of one-on-one meetings
6. Poor work environment

Benefits of Helping Others –

1. Lessen loneliness 4. Longer life
2. Create motivation 5. Less stress
3. Increase happiness

The Rights and Duties of the Human Person –

- Human rights are rights inherent to all human beings, despite origin or status. These rights are
all interrelated, interdependent and indivisible.
o Universal Declaration of Human Rights (UDHR) – drafted by the UN Commission on
Human Rights chaired by the first lady, Eleanor Roosevelt. The UDHR was adopted by
the 56 member nations (now 192) of the UN General Assembly on December 10, 1948.
o International Human Rights Day – December 10th

Universal Declaration of Human Rights

1. Article 1 – All humans are born free and equal in dignity and rights.
 2. Article 3 – Everyone has the right to life, liberty, and security of person.
3. Article 4 – No one shall be held in slavery or servitude.
4. Article 5 – No one shall be subjected to torture or inhuman punishment/treatment.
5. Article 6 – Everyone has the right to recognition everywhere as a person before the law.
6. Article 9 – No one shall be subjected to arbitrary arrest, detention or exile.
7. Article 15 – Everyone has the right to a nationality.
8. Article 16 – Genders of full age have the right to marry and to found a family. They are entitled
to equal rights as to marriage, during marriage, and at its dissolution.
9. Article 17 – Everyone has the right to own property alone as well as in association with others.
10. Article 18 – Everyone has the right to freedom of thought, conscience and religion.
11. Article 21 – Everyone has the right to take part in the government of his country, directly or
through freely chosen representatives.
12. Article 23 – Everyone has the right to work, to free choice of employment, to just and favorable
conditions of work and to protection against unemployment.
13. Article 24 – Everyone has the right to rest and leisure, including reasonable limitation of working
hours and periodic holidays with pay.
14. Article 26 – Everyone has the right to education, free in at least elementary and fundamental
stages.
15. Article 27 – Everyone has the right to freely participate in the cultural life of the community, to
enjoy the arts and to share in scientific advancement and its benefits.

Every person has dignity and value.

Individuals have a responsibility to ensure that they exercise their rights with consideration for the rights
of others. Governments have a particular responsibility to ensure that people are able to enjoy their
rights. They are required to establish and maintain laws and services that enable people to enjoy a life in
which their rights are respected and protected.

Human rights cover every area of human activity, including civil and political rights.

Basic Characteristics of Human Rights –

1.) Inherent 5.) Interdependent
2.) Fundamental 6.) Universal
3.) Inalienable 7.) Indivisible
4.) Imprescriptible

Categories of Human Rights –

• As Fundamental Freedom in Political Rights – Bill of Rights in Philippine Constitution contains
these fundamental freedoms.
• As Democratic Rights – Commonly exercised in democratic states.
• As Mobility Rights – Right to travel and return to one’s country; freedom of movement.
• As Right to Life, Liberty and the Security of the Person – Represents the core of fundamental
rights which relate to the right to physical and personal integrity, consistent with human dignity.
• As Legal Rights – Rights that constitute due process that can be invoked by persons accused.
• As Rights of Equality – Rights against discrimination; Everyone is equal before the law.
WSOS Information –
WSOS was established in the year 1984, it was formerly named Arclight (under different ownership).
Location –
Elementary Building – Clarinda Soriano Strt. BFRV Las Pinas
Highschool Building - JB Tan Strt. BFRV Las Pinas

Passing grade in Conduct is 80, students with 6 tardiness will be given 79 conduct, 50 is also 0 in
conduct.
Bullying – A form of aggressive behavior that is intentional, hurtful and repeated.
Cyberstalking – Form of stalking that is committed through an electronic medium.
Cyberbullying – Unwanted remarks directed towards a person.
Catcalling – Form of harassment or bullying that takes place over digital devices or platforms.

PIK – Parent Involvement Kit

CSR – Class Standing Report
PTC – Parent Teacher Conference
ATR – Absences and Tardiness Report
WSOSC – Westfield Science Oriented School and Colleges
SPB – Special Parents Bulletin / Students and Parents Bulletin