APAN GRADE 10

1. IPCC –
2. NDRRMC –
3. PAGASA –
4. PAR –
5. PHILVOLCS
6. ISDR –
7. PDRRMA –
8. _________CHANGE ACT O ANG REPUBLIC ACT 10121
9. BIGLAANG PAGKASIRA NG MGA ARI-ARIAN AT BUHAY NG TAO
10. SALITANG LATIN NA UNANG GINAMIT NOONG PANAHONG MEDYIBAL NG MGA
INGLES UPANG TUKUYIN ANG PAGDURUSANG DLOT NG KAMALASAN O
PAGKAWALA.
11. SALITA NA GINAMIT NG MGA PRANSES NA LITEREAL NA NANGANGAHULUGANG
MASAMANG BITUIN
12. SALITA NA GINAMIT NG MGA PITALYANO NA LITEREAL NA
NANGANGAHULUGANG MASAMANG BITUIN
13. KALAGAYAN KUNG SAAN LUBHANG NAPAKARAMI NG BILANG NG MGA
NAMATAY, NAPINSALA NA ARI-ARIAN, PAGKASIRA NG MGA PINAGKAKAKITAAN,
DAANAN AT TULAY NA NAKAKAEKTO SA ISANG LUGAR BUNGA NG KALAMIDAD
O SAKUNANG GAWAN= NG TAO.
14. ANG DAHILAN BAKIT PALAGING DINADAANAN NG BAGYO ANG PILIPINAS
15. ANG DAHILAN BAKIT MADALAS ANG PAGPUTOK NG BULKAN AT LINDOL SA
PILIPINAS
16. ABNORMAL NA PANAHON DULOT NG PAGINIT NG KARAGATANG PASIPIKO
17. BILANG NG BAGYO NA PUMAPASOK SA PILIPINAS TAON-TAON
18. BINUBUO NG 452 BULKAN AT KATATAGPUAN NG HALOS 75% NG AKTIBO AT
DI-AKTIBONG BULKAN
19. SALITANG HAPON NA NANGANGAHULUGANG HARBOR WAVES O MALALAKING
ALON SA DALAMPASIGAN
20. MATAAS NA PAGHAMPAS AT PAG-APAW NG TUBIG SA DAGAT
21. MALAWAKANG PAG-GALAW NG MGA BATO NA MAGRERESULTA SA PAGGUHO
NG ISANG BAHAGI NG LUPA.
 GRADE 7 TLE

BASIC COOKING METHODS

Directions
The following is a list of cooking methods and their descriptions for each method listed, complete Column
A and B as described below:
1. In Column A, mark each method as either a dry – heat cooking method (D), moist – heat cooking
method (M), or combination cooking method (C).
2. In Column B, write the letter of the correct description of each cooking method on the right.

Cooking Column A Column B Description

Method (D, M, or Description
C)
1. Bake A. Cook food with waves of energy rather than with
heat.
2. Shallow poach B. Cook food in a closed oven without liquid.
3. Braise C. Cook food using in direct heat in a closed
environment (requires a longer cooking time than
baking).
4. Broil D. Cook food by placing it below a very hot heat
source.
5. Stir fry E. Cook food over, but not directly in, boiling liquid
in a covered pot.
6. Deep fry F. Cook food on a grill while basting with a marinade
or sauce.
7. Poach G. Sear food in hot oil, then cook tightly covered in a
small amount of liquid, and finish in an oven or on
a stovetop.
8. Grill H. Cook food part – way in boiling water for a very
short time.
9. Blanch I. Cook food quickly in a small amount of fat or oil
over high heat.
10. Sauté J. Cook food on a rack above a heat source.
11. Pan fry K. Cook food partially submerged in a liquid below
the boiling point at temperatures of 180°F.
12. Steam L. Cook breaded or batter – coated food by
immersing it completely in hot fat or oil.
13. Microwave M. Cook food in hot fat or oil over medium heat.
14. Roast N. Cook food completely submerged in liquid below
the boiling point at temperatures of 185°F to
205°F.
15. Boil O. Cook food quickly in a small amount of fat or oil
over high heat while stirring constantly.
16. Barbecue P. Cook food submerged in a liquid that has reached
the boiling point.
17. Simmer Q. Sear bite – sized pieces of food, then cover them
in liquid and simmer in a covered pot.
18. Stew R. Cook food completely submerged in liquid below
the boiling point at a temperature of 180°F.
COMPUTER 7

Connect the inventor with the machine. Write only the letter on the line.
_____1. John Napier a. ENIAC
_____2. Blaise Pascal b. ADA Programming Language
_____3. Charles Babbage c. Mark 1
_____4. Agusta Ada Byron d. Tabulating Machine
_____5. Herman Hollerith e. Difference Engine
_____6. Howard Aiken f. Pascaline
_____7.Presper Eckert g. Napier’s Bones
_____8. John Macuchly