1st Day Reviewer

English Reviewer
Cohesive Devices
Cohesion
 Is how well parts of your text (words,sentences,paragraph) fit together
 Is important to be able to get your point across clearly
Cohesive Devices – are words or devices that link together 2 words
Comparison – cohesive devices that compare 2 things
Ex: but, however, nevertheless, by comparison, meanwhile, in contrast
Addition – cohesive devices that is used to add info/ideas
Exemplification – cohesive devices used in illustrating/ showing examples
Ex:
Sequencing – cohesive devices used in chronological order
Ex: first, then, in the first place, second, finally, in the second place

Parallel Structure
Parallelism / Parallel Conjunction
 The use of similar grammatical forms to express equal or parallel ideas
 Parallel structure that begins with a word must continue with similar
words and endings
Noun – is a word that represents a person, thing, concept or place
Gerunds – noun forms of a verb that ends in –ing form
Verb – an action word adjective noun
Adjective – word that describes a noun ex: red umbrella
Adverb – a word used to modify a verb, adjective, or another adverb, often
formed by adding –ly to the adjective
Preposition Phrase – start with a phrase ends with a phrase
About, at, during, down, off to
Infinitive Phrases – you can use “to” before all the verbs in a sentence or on
the 1st
Clauses – if it starts with a clause it must end with a clause
NOTE: do not mix forms

Context Clues
Context clues – hints in a sentence, words in a sentence to help understand
the meaning of difficult words
TYPES OF CONTEXT CLUES
 Definition – the unfamiliar word is defined in a sentence
 Synonym – the unfamiliar is placed in the same sentence as the similar
word
 Antonym – and the opposite word is placed in the same sentence
 Comparison – a similar word with the same meaning of the unfamiliar
word is placed with an object to be compared
 Example – samples are provided in the sentence to understand the
meaning of the unfamiliar word
 Explanation – a description is given to understand the unfamiliar word
 Cause and Effect – depends on the cause and effect relationship of
other words
 List / Series of clues – it is included in a series or words given in a
sentence
 Inference – has to make a guess based on the description given in a
sentence
Figures of Speech
Figures of speech – is more elaborate than the literal language
TYPES OF FIGURES OF SPEECH
 Simile – comparison is made between unlike objects using words like
or as ex. (My mother is like an alarm clock)
 Metaphor – shows comparison without the words like or as ex. (My
mother is an alarm clock)
 Personification – giving a human attribute to an inanimate object ex.
(The alarm clock is yelling at your ears)
 Hyperbole – uses exaggerated words ex. (My mother is loud as a alarm
clock)

Verbal and Nonverbal Communication

Communication – process of sharing and conveying messages or info from a
person to another within and across channels

TYPES OF COMMUNICATION
 Verbal – refers to an interaction in which words are used to relay a
message
 Non-Verbal – refers to an interaction where behavior is used to
convey and represent meanings

TYPES OF VERBAL COMMUNICATION

 Appropriateness – languages should be appropriate to the
environment or occasion
 Brevity – use simple yet precise and powerful words, avoid fillers (like:
uhmmms or ahhhhs) and insubstantial expressions
  Clarity – clearly state your message and express your ideas and
feelings
 Ethics – words should be carefully chosen in consideration of the
gender, roles, ethnicity, preference, and statues of the people you are
talking to
 Vividness – find ways to charm your audience through the use of vivid
words
TYPES OF NON-VERBAL WORDS
 Adornment – how a person presents himself/herself
 Chronemics – how people communicate through their use of time
 Haptics – tactile communication (touch)
 Kinesics – body language
 Locomotion – movement
 Facial Expressions
 Oculesics – eye behaviours
 Olfactics – smell
 Paralanguage – voice qualities and manner of speaking through
pause, silence, speed, volume, and tone of voice
 Posture – refers to the position of our body
 Proxemics – interpersonal space / distance

FILIPINO REVIEWER
Wika at Kasaysayan ng Wika
Wika
 Wika - ay isang napakahalagang instumento ng komunikasyon, isang
behikulong ginagamit sa pakikipag-usap, pinagsamasamang tunog,
salita, at gramatiko
 Latin lingua nanaganghulugang “dila” at “wika” lengguwahe” , Pranses
Langue , English Language
 Dila ay konektado sa pasalitang pagbigkas
 Poz, Hernandez, at Peneyra (2003) “ang wika ay tulay na ginagamit
para maipahayag at magyari ang anumang minimthi o
pangangailangan natin
 Henry Allan Gleason Jr. – sistemang balangkas ng mga tunog na pinipili
at isinaayos sa parang arbitoryo upang magamit ng mga taong
nabibilang sa isang kultura
 Cambridge Dictionary – ay Sistema ng komunikasyong nagtataglay ng
mga tunog salita at gramatikong ginagamit sa pakikipagtalastasan ng
mga mamamayan ng isang bayan o sa iba’t-ibang uri ng Gawain
 Charles Darwin – “wika ay isang sining na itinulad sa paggawa ng
sorbesa o bagbe-bake ng cake o ng pagsusulat
 Ang Pilipinas ay meron humigit kumulang 150 wika at dayalekto

Kasaysayan
 1934:nagging isang paksang pinagtalunan sa Kumbensiyong
Konstitusyonal noong 1934 ang pagpili ng wikang pambansa
Lope K. Santos – ang nagsabi na pumili ng wikang pambansa ng
Pilipinas sa Pilipinas
 1935: Tagalog – sentro ng pamahalaan, edukasyon, kalakalaan,
pangaraw-araw na buhay
 1937:Dec 30, 1937 nagpapahayag ng paglikha ng isang Wikang
Pambansa Tagapagpaganap blg.134
 1940:Tagalog ay itinuro sa private at public na paaralan
 1946:Hulyo 4, 1946 Kalayaan ng Pilipinas
  1959:Tinawag na Pilipino ang Tagalog, Kautusang Pangkagawaran
Blg.7,s.1959 kaustusang ipinalalabas ng kalihim ng kagawaran ng
edukasyon na si Jose E. Romero, nakasaad ditto na ang gagamiting
wikang pambansa ay PILIPINO
 1972:Mainitang Pagtatalo kung tatawagin bang Filipino ba ang
Pilipino kaso hindi lang naitakda
 1987:Wikang Pambansa ng Pilipinas ay Filipino,Artikulo XIV = 14
seksyon 6 na ang wikang pambansa ng Pilipinas ay Filipino
 Pangulong Corazon Aquino

Kasaysayan(continuation)
 Manuel Luis Quezon Y Molina – buong pangalan ni Manuel L. Quezon
 “Ama ng Wikang Pambansa”
 Ikalawang Pangulo ng Republika ng Pilipinas (Nobyembre 15, 1935 –
Agosto 1, 1944) sa 20 pesos na pera, kasunod ni Emilio Aguinaldo sa
pagiging president ng Pilipinas
 Ipinanganak si Manuel L. Quezon sa Baler, Sa lalawigan ng Tayabas
(tinatawag na ngayon Aurora noong Augosto 19, 1878)
 Maging mananagol si Quezon sa Baler
 1909 hanggang 1916, nagsilbi si Quezon sa Estados Unidos bilang
Resident Commissioner ng Pilipinas
 Talumpati ni Pangulong Quezon na nagpapahayag ng paglikha ng isang
Wikang Pambansa Disyembre 30, 1937
 Sa ilalim ni Manuel L. Quezon, nagtayo ng Surian ng Wikang Pambansa
na ipinagtibay ng Batas Komonwelt Blg.333 na isang batas upang na
magtatag ng Instutisyon ng Wikang Pambansa
 Nilagdaan ni Panulong Ferdinand E. Marcos ang (Proklamasyong
Blg.1081 o Martial Law o Batas Militar) noong Styembre 21, 1972
 Kautusang Tagapagpaganap Blg.134 na nagpapahayag na ang “Tagalog
ay siyang magiging batayan ng wikang pambansang Pilipinas
 Salitang batas 1987 Artikulo XIV Seksyon 6 “Ang wikang pambansa ng
Pilipinas ay tatawaging Filipino”
  Pampanguluhang Proklamasyon Bilang 1041, 1997 – Pagdiriwang ng
Buwan ng Wika
 Komisyon sa Wikang Filipino (KWF)
 Noong Hunyo 1940 naideklara na ituro ang lenguwaheng Filipino sa
isang asignatura o subject sa mga paaralan
 Malacanang Palace
 “ang wika ay siyang nagpapahayag ng mga kaisipan at mithiin ng isang
bayan

Paghahambing
Magkatulad – pantas o pantay na katangian ang dalawang pinaghahambing
Ex. Kasing-,sing-,magsing-,magkasing-,gaya,katulad,paris,magka,(sim- /
sin-),ga-(gagga-)
Di-Magkatulat Types
1. Pasahol – mas maliit o mas mababang katangian
Ex. Di-gaano,di-totoo,di-lubha,di-gasino
Bagay pagtawad tao
2. Palamang – mas mataas o nakakahigit na katangian
Ex. Higit,lalo,mas,labis,di-hamak

Kayarian ng Pangungusap
Uri ng Pangungusap ayon sa Kayarian
 Payak (simple sentence) – binubuo ng isang diwa lamang o kaisipan
Ex. Ang aking kapatid ay makulit
 Tambalan(compound sentence) – binubuo ng dalawa o higit pang
sugnay na makapag-iisa na pangungusap. Formula(1m + 1m)
Ex. at,subalit,ngunit,datapwat – Ang aking kapatid ay makulit, at
Masungit rin ang aking kapatid
  Hugnayan (complex sentence) – ito ay binubuo ng isang sugnay na
makapag-iisa (1m) at isa o higit pang sugnay na hindi makapag-iisa (1 o
2hm). Formula (1m + 1 o 2hm)
Ex. Kung,dahil sa,upang – Ang Aking kapatid ay makulit,dahil sa kulang
sa pansin (makapag-iisa) (hindi
makapag-iisa)
 Langkapan (compound – complex sentence) – ito ay binubuo ng
dalawa o higit pang sugnay na hindi makapag-iisa. Formula (1 o 2m +
1hm)
Ex. At,subalit,ngunit,datapwat,kung,dahil sa,upang – Ang Aking
kapatid ay makulit, at masungit rin ang aking kapatid,dahil sa kulang
sya sa pansin

Mga Tauhan sa Florante at Laura

o Florante
-anak ni Duke / Dulce Briseo at Prinsesa Floresca
-pag-ibig ni Laura
o Laura
-anak ni Haring Linceo(Hari ng Albanya(Bansa)
-pag-ibig ni Florante
-prinsesa ng Albanya
o Adolfo
-anak ng magiting na si Konde Sileno
o Aladin
-isang gererong moro(Persiyano)
-prinsipe ng Persiya
-anak ni Sultan Ali-Adab
-tagapagligtas ni Florante
-pag-ibig ni Fleria
o Atenas(School)
-studyante:Florante,Menandro, at Adolfo
-guro:Antenor
o Haring Linceo
-hari ng Albanya
-ama ni Laura
o Antenor
-guro nina Florante,Menandro, at Adolfo
-amain ni Menandro
o Dulce / Duke Briseo
-tagapagpayo ni Haring Linceo
-ama ni Florante
o Prinsesa Floresca
-anak ng Hari ng Krotona
-nanay ni Florante
o Menalipo
-pinsan ni Florante at nagligtas sa kanya nung inatake ng ibon si Florante
noong bata pa siya
o Flerida
-matapang na babaeng moro(Persiyano)
-kasintahan ni Aladin
-tagapagligtas ni Laura mula kay Adolfo
o Sultan Ali-Adab
-ama ni Aladin
-hari ng Persiya(Bansa)
-isang moro(Persiyano)
o Menandro
-matalik na kaibigan ni Florante
-Studyante sa Atenas(School)
-ka-klase ni Adolfo
-ka-klase ni Florante
o Konde Sileno
-taga Albanya
-ama ni Adolfo
o Hari ng Krotona
-ama ni prisesa Floresca
-lolo ni Florante
o Heneral Miranolin
–heneral ng mga Turko / Turkiya na lumusob sa Albanya
o Heneral Osmalik
– heneral sa Persiyan
– ang heneral ng Persiya na lumusob sa Krotona. Napatay ni Florante
o Emir
–Moro / Muslim na hindi nagtagumpay sa pagpaslang kay Laura
o Gubat / Puno ng Higera
– saan iniwang nakatali si Florante

T.L.E
Cleaning and Maintaining Kitchen Tools, Equipment and
Premises
Cleaning – the process of cleaning utensils used to cook food removing soil
or dirt from a surface, the process of removing food and other type of soil
from a surface
TYPES OF CLEANERS
o Detergent – can penetrate the soil quickly and soften it
o Solvent Cleaners – often called degreasers, primarily used to remove
grease from surfaces.
o Acid Cleaners – use periodically on mineral deposits, rust stains and
hard water deposits that detergents can’t remove
o Abrasive Cleaners – to remove heavy accumulation of soil, some
abrasive cleaners also disinfect
Sanitizing – done using heat or chemicals
TYPES OF SANITIZING
Using heat – Steam, Hot water, Hot Air
Using Chemicals – Chlorine, Iodine, Quarter nary ammonium
 Cutting Tools
 Sharpen Knives with a sharpening steel or stone
 Dry knives immediately after washing them
 Do not cut foods directly on a metal surface because this will dull or
age them
 Use kitchen knives only for cutting food
 Wash thoroughly in hot water and a mild soap
 Leave knife on the pre-scrape area for safety. When washing knives
in a three compartment sink
 When drying knives, don’t leave the knife’s edge in a manner that
can be harmful
 For plate knives, clean carefully to ensure plating does not get
scraped or worn off
 Never allow a wooden handled knife soak in water
Cutting Boards
 Use metal scraper or spatulas to scrape away any remaining bits of
food
 Allow board to air dry. Scrub board with how soapy water
 Wet the stained area with water and sprinkle it with kosher salt or Sea
salt. Allow the salt to sit for 24hrs (Using salt can remove stains on the
board)
 Rinse the salt from the cutting board with clean water
 Rinse the area clean with running water
Storing Cutting Board
 Cutting boards should be stored vertically or in an upright position
Measuring and Mixing Tools
 Soak all used mixing bowls, spatulas, measuring spoons, measuring
cups, and mixer accessories
 Soak used cake pans and muffin tins in warm water
 Wash all used baking items by either hand or loading in a dishwasher
Dishwashing process used to clean utensils: Dishes, Utensils, and Cooking
Equipment
1. Scrape food of surfaces before washing
2. Wash dishes in hot soapy water
3. Rinse the dishes well in clean hot water
4. Do not mix with bleach
5. Sanitize dishes
6. Allow dishes and equipment to air dry
Household Metals
1. Wash with soap and water using a stiff brush
2. If rust remains, wipe items with an oil-saturated cloth
3. Wash again in hot soapy water and then rinse and dry thoroughly
Aluminum Pans and Utensils
1. Wash thoroughly with hot soapy water
2. Scour (scrub) any unpolished surfaces
3. Sanitize in a bleach solution (1 tbsp. of unscented chlorine bleach in 1
gallon of warm (not hot)water)

Different Tools and Equipment in Preparing Appetizer

Apple Corer – used to remove the core of the apple
Apple cutter – used to cut apple simultaneously removing the core
Baster – used during cooking to release melted fat or gravy in order to
moisten it
Biscuit cutter – made of either metal or plastic
Biscuit Presser – used for making pressed cookies such as spritzgebäck,
consists of a cylinder with a plunger on one end, used to extrude cookie
dough through a small hole at the other end
Blowtorch
Boil over preventer – placed at the bottom of a pot to prevent the foaming
boil-over of liquids
Bottle opener – opens bottle caps
Bowl
Bread Knife
Browning tray – made of glass or porcelain to absorb heat
Butter curler – used to produce decorative butter shapes
Cake and Pie server – used to cut slices of in pies or cakes
Cheese knife
Chef’s knife – used to slice large cuts of meat
Cherry pitter – used for the removal of pits(stones) on cherry
Chinois – used for restraining substances, like a sieve but more smaller in
shape
Colander – used for draining, or strain foods, or rinse vegies
Corkscrew – removes corks from wine bottles
Crab cracker – crack open crabs
Dough scraper – used to cut, divide, portion, scoop and transfer hunks of
dough from one place to another
Egg piercer – reduces the chances of cracks or breaks in hard-boiled eggs
Egg poacher
Egg separator – separates the white liquid from the yolk
Egg slicer- to slice peeled hard-boiled eggs quickly and evenly
Fillet knife – used to slice fine cuts of fish
Fish scaler – removes scales from the fish
Flour sifter – removes any lumps in the flour
Food mill – used to mash or sieve soft foods
Funnel
Garlic press – turns fresh garlic to minced garlic by pressing it through small
holes
Grapefruit knife
Cheese Grater
Gravy strainer – used to separate fat and solids from liquids when making
stocks and gravies
Herb chopper
Ladle – used for serving soup, stew, or sauce
Lemon reamer – to extract juice from a lemon or other small citrus fruits
Lemon squeezer
Lobster pick – or lobster fork is a long, narrow food utensil used to extract
meat from joints, legs, claws, and other parts
Measuring cup / Measuring Jar
Measuring spoon
Melon baller – used to make balls of melon from a single scoop
Mortar and pestle – a set of 2 simple tools used to prepare ingredients or
substances by crushing and grinding them into fine paste or powder
Nutcracker
Nutmeg grater – to grate nutmeg for use as an ingredient in a mixture for a
food (nutmeg – is the seed, or the ground spice derived from that seed)
Pastry blender – to cut butter or other fats into dry ingredients like flour
Pastry brush – used to brush a sweet glaze or syrup on a cake
Pastry wheel – pizza cutter, to cut, shape, or mold pastry
Potato crusher – used to crush soft foods
Poultry shear – heavy-duty scissors that have spring-loaded blades that are
curved
Rolling pin- rolled across dough to flat it
Sieve – used for straining solids from liquids, more bigger that the Chinois
Slotted spoon skimmer – perfect for frying foods like potato chips, French
fries, and etc.
Spatula – used to mix, spread and lift foods
Tin opener – opens cans
Tomato knife
Tongs – used to grip and lift objects instead of holding them directly with
hands
Trussing needles – used to truss (tie a chicken with needles not with ropes)
food
Whisk – used to blend ingredients smooth or to incorporate air into a
mixture
Wooden spoon
Zester – used for obtaining zest (a food ingredient that is prepared by
scraping the outer part of the peel of a citrus fruit) from lemonades

Preparing Appetizer
Appetizer – food or drink served usually before a meal to stimulate the
appetite
CLASSIFICATION OF APPETIZERS
1. Canapés – usually small pieces of bread, toasts, or crackers spread and
topped with highly seasoned food mixture
2. Cocktails – another kind of appetizers which may be in a form of a fruit
vegetable juice mixed with a little alcoholic beverage or seafood
3. Vegetable Hors D’ oeuvre’s – use vegetable slices as base, can be
served hot or cold
4. Over the coal appetizers – grilled food
5. Soup – either served hot and cold
6. Party or Pastry bread – in different shapes, colors with, different
fillings
7. Chips and Dips – usually potato chips or some kind of tortilla chips

TYPES OF HOT APPETIZERS

1. Brochette – brochettes sometimes called kebabs
2. Filled Pastry Shells – this apetizer uses shells made from puff pastry
called a bouchée
3. Meatballs – can be made from ground beef, poultry, veal, or pork
4. Rumakis – made from a blanched bacon that are wrapped around
vegetables, seafood, chicken liver, meat, poultry, or fruits
5. Stuffed potato skin
6. Chicken Wings
TYPES OF COLD APPETIZERS
1. Blue Cheese and sundried tomato dressing – blue cheese and sundried
tomatoes
2. Veggie pizza / Vegetable pizza – made up of cream cheese and there is
a rolling of fresh veggies on a crescent crust
3. Zesty party snack mix – type of 5 star cold appetizer
4. Pita salad – 5 star cold appetizer, this is the filling of crunchy
vegetables as in pita sandwich
5. Baba Ganoush – 5 star vegetarian cold appetizer, uses pita bread
6. Traditional Salsa with Baked chips
7. Blue cheese – pistachio grapes – 5 star cold appetizer