Architectural Drafting

1. It is the appropriate scale for plot plan.

a. 1:2500 and 1:1250 (city map, urban plan)

b. 1:75,1:50,1:40 (floor plans)

c. 1: 5, 1:10, 1:20 (details)

d. 1 :100, 1:80 ✅ (plot plan)

2. Its equivalent is ten millimeters in metric figures.

a. 0.0010

b. 0.010 ✅

c. 0.100

d. 0.10

3. It is equal to one hundred centimeters.

a. 0.100

b. 0.0100

c. 1.00 ✅

d. 10.0

4. It is also equivalent to one half kilometer.

a. 1,000 meters

b. 50 meters

c. 500 meters ✅

d. 500 decimeters
5. It is a kind of scale equivalent to 1:1.

a. half scale

b. full scale ✅

c. metric scale

d. none of the above

6. A part of the house where sometimes used for eating and relaxing.

a. porch

b. living area ✅ Living area includes: the living room, dining room, foyer, recreation or family room and
special-purpose rooms such as a sunroom or home office.

c. bedroom

d. dining area

7. It provides for and controls the flow of traffic into and out of a building.

a. special purpose exit

b. door

c. entrance ✅

d. exit door

8. This room is generally located between the bedrooms.

a. Bathroom ✅

b. dining area

c. kitchen

d. foyer
9. This has an access to kitchen and living room.

a. Bathroom

b. dirty kitchen

c. dining hall

d. dining area✅

10. It is the standard thickness of wall in meter using 4” x 16” x 8” CHB .

a. 0. 20 m.

b. 0.10 m.

c. 0.18 m.

d. 0.13 m. ✅ 4"=10cm (plastering sa kabilang side na 1.5cm+10cm (chb #4)+1.5cm na plastering sa

kabilang side ng chb = 13cm or 0.13m)

11. Standard thickness of wall in meter using 6” x 16” x 8” CHB.

a. 0. 20 m.

b. 0.10 m.

c. 0.20 m.

d. 0.18 m. ✅ 6"=15cm (plastering sa kabilang side na 1.5cm+15cm (chb #6)+1.5cm na plastering sa

kabilang side ng chb = 18cm or 0.18m)

12. It is the standard size of an entrance door opening.

a. 0.90 m.

b. 0.80 m.

c. 0.75 m.

d. 1.00 m. ✅ (nakalagay sa module 0.90m and 1.0m pero i think meron dapat allowance for the door
jamb kasi rough opening is different from door size) we need provision or allowance
13. They are overhang roof lines in hidden lines form of floor plan.

a. dormer

b. canopy

c. eave line ✅

d. shed line

14. It is a minimum area of Kitchen.

a. 1.20 sq.m. (bathroom)

b. 3.00 sq.m. ✅

c. 5.00 sq.m.

d. 6.00 sq.m (bedroom)

15. A horizontal structural member which hold rafters together

a. Rafter (structural members used to frame a roof)

b. Purlin ✅

c. Rise

d. Run

16. A prefabricated triangular shaped unit for supporting roof loads over long spans

a. Truss ✅

b. Shingles (roofing material na nag ooverlap)

c. Rise (height ng roof)

d. Ridge (top edge of a roof where rafters meet)

17. The top edge of the roof where rafters meet

a. Ridge ✅

b. Rafter

c. Overhang

d. Purlins

18. The internal angle formed by two slopes of a roof

a. Ridge

b. Rise

c. Purlin

d. Overhang (guys walang sagot ito kasi ✅valley dapat ang sagot)

19. The angle between the top plate and the ridge board referred to as the rise over the run.

a. Pitch

b. Slope (✅ high school lesson po)

c. Valley

d. Truss

20. A roof with four sloping sides

a. Shed (slanting in one direction)

b. Hip ✅

c. Gable

d. Mansard

21. The part of a roof that projects over a wall

a. Overhang ✅
b. Eave (part of a roof that projects into a wall. yung sobra ng roof tas pwd ka sumilong)

c. Fascia (board before the gutter)

d. Gutter (dinadaanan ng tubig connecting to downspout)

22. A surface finish material used to cover another surface

a. Flashing (ito yung e cover mo ang ibabaw ng mga exposed spaces kagaya ng parapet wall/firewall)

b. Fascia ✅

c. Overhang (sobra ng roof example eave overhang)

d. Dormer (roofing structure ito, parang small roof used to cover a window located in the roof)

23. A flat roof slanting in one direction

a. Gable

b. Hip

c. Dormer

d. Shed ✅

24. A diagonal rafter that extends from the plate to the ridge to form a hip roof type

a. Purlins

b. Hip Rafters ✅

c. Truss

d. Flashing

25. The triangular end of an exterior wall above the eaves

a. Gable ✅

b. Hip
c. Overhang

d. Mansard (roof type ito na dalawa ang slope tas yung lower slope nya mas steeper compared sa upper
slope nya)

26. The vertical height of a roof

a. Rise ✅

b. Run

c. Ridge

d. Eave

sa tanong na ito:

It is the standard thickness of wall in meter using 4” x 16” x 8” CHB .

A. 0.20 m.

B. 0.10 m.

C. 0.18 m.

D. 0.13 m.✅

ang thicknesss ng chb number 4 natin ay 10 cm or 0.10m, so kung tinatanong kayo about the total
thickness the wall (considering both sides may plastering/finishing), magiging 10cm+1.5cm+1.5cm=
13cm or 0.13m

nakalagay po yan sa PD 1096 or Building Code of the Philippines

1. What volume of hydrogen peroxide should be used for hair bleaching?

a.10%-15%

b. 17%-20%✅

c. 5%-9%

d. 5%
Wag mo na pasobrahan yung agua oxinada kasi baka makalbo ka po.

2. Emery boards are used in manicuring to shape the:

a. free edge of the nail ✅

b. eponychium

c. hyponychium

d. lunula

3. Excess cuticle at the base of the nail is called:

a. eponychium ✅

b. hyponychium

c. matrix

d. mantle

4. What form of high-frequency current is used by a beautician during victorian era?

a.Tesla ✅

b. D’Arsonval

c. Oudin

d. Diathermy

5. In facials, eye pads should be applied before using:

a.make up

b. foundation cream

c. astringent lotion
d. red dermal light✅

✅Analysis procedures in giving a Simple Facial Cleanse:

Read screening form and discuss questions with client

Have client change into a smock

Client’s hair should be covered and jewelry put in a safe place

Cosmetologists should not wear jewelry as it may accidentally injure a client

Recline client in the facial chair

Wash hands thoroughly; warm cleansing milk in your hands and cleanse the client's face using upward
circular movements

Use special cleanser for eye makeup; move outward on the upper lid and inward on the lower lid

Remove cleanser with warm damp facial sponges or cotton pads

Apply cotton pads to eyes to avoid exposure to the extreme brightness of the magnifying lamp

✅Moisturizers- increase the moisture content on the skin’s surface; diminish the appearance of fine
lines and wrinkles;

Two kinds of moisturizers:

✅1. Humectants (hydrators or water-binding agents)- ingredients that attract water

✅2. Emollients- oily or fatty ingredients that prevent water from leaving the skin

✅Serums- concentrated products with a higher concentration of ingredients designed to penetrate the
skin and treat various conditions

✅Massage creams- lubricants used to make the skin slippery during the massage; must be thoroughly
removed if other products are to penetrate the skin
✅Massage- the physical manipulation of the body by rubbing, gently pinching, kneading, tapping, and
other movements to increase metabolism and circulation, promote absorption, and relieve pain.

Basic Massage Manipulations:

✅1. Effleurage- (think feathers) light, continuous stroking movement applied in a slow, rhythmic
manner with the fingers (digital effleurage) or the palms (palmar effleurage); no pressure is used; used
on forehead, face, scalp, back, shoulder, neck, chest, arms, and hands; every massage should begin and
end with effleurage.

✅2. Petrissage- a kneading movement performed by lifting, squeezing, and pressing the tissue with a
light, firm pressure; offers deeper stimulation to the muscles, nerves, and skin glands; usually limited to
the back, shoulders, and arms, although digital kneading

can be used on the cheeks with a light, pinching movement.

✅3. Tapotement (also known as percussion)- consists of short quick tapping, slapping, and hacking
(chopping movement done with the edges of the hands) movements; provides the most stimulation;
should be performed with care and discretion; tones the muscles and gives a healthy glow to the area
being massaged. (Wag gawin sa kubo baka kasi akala nila ano na) 🤣 tapotement lang pala.

The frequency of facial or scalp massage depends on the condition of the skin or scalp, the age of the
client, and the condition being treated; generally, a weekly massage will help keep normal skin and scalp
in excellent condition.

✅Electrotherapy- use of electrical currents to treat the skin;

(Be sure to check for contraindications (metal implants, heart condition, epilepsy, pregnancy, high blood
pressure, fever, infection, nerve sensibility, open skin/wounds, fear of electrical

current))
✅Microcurrent- type of galvanic treatment using a very low level of electrical current; helps to tone the
skin; produces a lifting effect on aging skin that lacks elasticity.

✅High-Frequency Current- discovered by Tesla; can be used to stimulate blood flow and help products
penetrate; also has a germicidal effect so it is good for acne-prone skin.

✅Light therapy- using light exposure to treat conditions of the skin; be sure to protect the client’s eyes
with cotton pads.

✅Aromatherapy- the use of essential oils for beauty and health treatment; thought to benefit and
enhance a person’s physical, emotional, mental, and spiritual well-being; may be used in candles, room
sprays, or massage oils.

✅The general recommendation for a facial treatment is every three to four weeks or once a month.
That's how long your skin's life cycle is.

ARCHITECTURAL DRAFTING BULLETS

-A good architectural working drawing gives the contractor the exact information he needs. It should be
clear, simple, orderly arranged, and accurately drawn so that scaled measurements will match with
dimensions.

-PERSPECTIVE is the view as seen by the eyes or it shows the appearance of the finished building. This
drawing represents the actual form of the proposed building.

-SITE DEVELOPMENT PLAN is the outline and measurements ofthe proposed building and its placement
on the property. it shows the withproperty position and the location of the building line, setbacks,
approaches, grade contours, landscape and other pertinent data in relation to the site.

-A site development plan is drawn using a scale not smaller than 1:200meters.
- LOCATION PLAN is the top view of the site or lot where the proposed house will be built. It shows the
position of the house inside the lot, the number of the adjacent lots, streets or lanes before or beside
the lot, and the North sign. The location plan is usually located near the title block.

-The title block in house plans includes the following information: 1. Owner’s name

2. Location or address of the proposed house

3. Lot and block numbers

4. Signature of architect or civil engineer who approves the plan

5. Draftsman’s name or initials

6. Date when plan was drawn or completed

7. Scale as shown

-FLOOR PLAN is the top view of the floor area of a house.

-ELEVATION is the front or side view of a building. It shows the design of the house, height dimension,
materials finish and complete information on specification.

-SECTION is the view showing the inside part of the building either in cross- section or longitudinal
section. ROOF PLAN is one showing the outline of the roof and the major object lines indicating ridges,
valleys, hips, and openings.

-REFLECTED CEILING PLAN is the complete plan design of house ceiling.

-SCHEDULE is a complete specification of doors and windows in terms of width, height, types, materials
and quantity.

-FOUNDATION PLAN a structural excavation plan of footings and walls of a building

-ROOF FRAMING PLAN a structural framing plan of the roof plan with complete specification

-CONSTRUCTION NOTES a sub-complete detail of wall footings, lintels, beams, and other required
structural features to present in the plan

- GENERAL NOTES a complete specification and legend of structural features presented in the plan

-Septic Tank it is the depository of human excreta and a drainage reservoir for all washing done in the
kitchen and bathroom. The main section of septic tank is the digestive chamber and the leaching well.

- Full size scale The 1:1 is a full size scale and each division measures 1 mm. in width with the numbering
of the calibrations at 10mm intervals. This same scale is convenient for ratios of 1:10, 1:100, and 1:1000.

-Half size Scale The 1:2 is one-half size scale and each division is equals to 2 mm. with the calibration
numbering at 20-unit intervals. In addition, this scale is convenient for ratios of 1:20, 1:200, and 1:2000.

-The architectural draftsman normally uses an architect’s scale for reducing and enlarging the scale size
measurement

- Always remember that the smallest the number used in metric scale, the bigger the size in the
triangular scale whereas, the largest the number used the smallest size of actual measurement.

-Walls with window opening should not be less than 2m from the lot line of fence. In other words,
adjacent houses should not be at least 4 m from each other.

-The front part of a house should not be less than 3.00 m. from the lot line along the street.

-No windows should be constructed along a wall of a house if this wall is flush with or exactly on the lot
line
-Section 806 of the National Building Code (NBC) PD 1096.

Size and Dimension of Rooms:

-a. Room for human habitations should be 6.00 square meters with at least a dimension of 2.00 meters.

-b. Kitchens should be 3.00 square meters with at least a dimension of 1.50 meters.

-c. Bath & Toilet – 1.20 square meters with at least dimension of 0.90 meters.

Concrete Hollow Blocks (CHB) for walling and partitions Sizes:

-CHB - 0.10 T x 0.40 W. x 0.20 H. (4” T x 16”W x 8”H) is used for interior walls or sometimes exterior wall
with no heavy loads

-CHB - 0.15 x 0.20 x 0.40 (6” x 8” x 16”) is used for exterior wall sometimes for interior wall

-Plastering of CHB wall should not be less than 15 mm or 1.5cm

-If the occupancy wants to use 0.10 x 0.20 x 0.40 CHB plus plastering of 15 mm thickness on both side
walls, the total thickness of the wall is 13 cm or 0.13 m

-On the other hand, likes to use 0.15 x 0.20 x 0.40 CHB plus plastering of 15 mm thickness on both sides
a total average is 18 cm or 0.18m

The 12 Basic Principles of Animation

1. Squash and stretch (most important)

The purpose of squash and stretch is to give a sense of weight and flexibility to drawn or computer-
animated objects. It can be applied to simple objects, like a bouncing ball, or more complex
constructions, like the musculature of a human face. Taken to an extreme, a figure stretched or
squashed to an exaggerated degree can have a comical effect. In realistic animation, however, the most
important aspect of this principle is that an object's volume does not change when squashed or
stretched. If the length of a ball is stretched vertically, its width (in three dimensions, also its depth)
needs to contract correspondingly horizontally.

2. Anticipation

Anticipation is used to prepare the audience for an action, and to make the action appear more realistic.
A dancer jumping off the floor has to bend the knees first; a golfer making a swing has to swing the club
back first. The technique can also be used for less physical actions, such as a character looking off-screen
to anticipate someone's arrival, or attention focusing on an object that a character is about to pick up.

3.Staging

This principle is akin to staging, as it is known in theatre and film. Its purpose is to direct the audience's
attention and make it clear what is of greatest importance in a scene; Johnston and Thomas defined it as
"the presentation of any idea so that it is completely and unmistakably clear", whether that idea is an
action, a personality, an expression, or a mood. This can be done by various means, such as the
placement of a character in the frame, the use of light and shadow, or the angle and position of the
camera. The essence of this principle is keeping the focus on what is relevant, and avoiding unnecessary
detail.

4. Straight-ahead action and pose to pose

These are two different approaches to the drawing process. Straight-ahead action scenes are animated
frame by frame from beginning to end, while "pose to pose" involves starting with drawing key frames
and then filling in the intervals later. "Straight-ahead action" creates a more fluid, dynamic illusion of
movement, and is better for producing realistic action sequences. On the other hand, it is hard to
maintain proportions and create exact, convincing poses along the way. "Pose to pose" works better for
dramatic or emotional scenes, where composition and relation to the surroundings are of greater
importance. A combination of the two techniques is often used.

5. In computer animation
Computer animation removes the problems of proportion related to "straight ahead action" drawing;
however, "pose to pose" is still used for computer animation, because of the advantages it brings in
composition. The use of computers facilitates this method and can fill in the missing sequences in
between poses automatically. It is still important to oversee this process and apply the other principles.

6. Follow-through and overlapping action

Follow-through and overlapping action are general headings for two closely related techniques that help
to render movement more realistically and help to give the impression that characters follow the laws of
physics, including the principle of inertia. "Follow through" means that loosely tied parts of a body
should continue moving after the character has stopped and the parts should keep moving beyond the
point where the character stopped only to be subsequently "pulled back" towards the center of mass or
exhibiting various degrees of oscillation damping. "Overlapping action" is the tendency for parts of the
body to move at different rates (an arm will move at different timing of the head and so on). A third,
related technique is "drag", where a character starts to move and parts of them take a few frames to
catch up. These parts can be inanimate objects like clothing or the antenna on a car, or parts of the
body, such as arms or hair. On the human body, the torso is the core, with arms, legs, head, and hair
appendices that normally follow the torso's movement. Body parts with much tissue, such as large
stomachs and breasts, or the loose skin on a dog, are more prone to independent movement than
bonier body parts. Again, exaggerated use of the technique can produce a comical effect, while more
realistic animation must time the actions exactly, to produce a convincing result.

The "moving hold" animates between two very similar positions; even characters sitting still, or hardly
moving, can display some sort of movement, such as breathing, or very slightly changing position. This
prevents the drawing from becoming "dead".

7. Slow in and slow out

The movement of objects in the real world, such as the human body, animals, vehicles, etc. needs time
to accelerate and slow down. For this reason, more pictures are drawn near the beginning and end of
the action, creating a slow-in and slow-out effect in order to achieve more realistic movements. This
concept emphasizes the object's extreme pose. Inversely, fewer pictures are drawn within the middle of
the animation to emphasize faster action. This principle applies to characters moving between two
extreme poses, such as sitting down and standing up, but also to inanimate, moving objects, like the
bouncing ball in the above illustration.

8. Arc
Most natural action tends to follow an arched trajectory, and animation should adhere to this principle
by following implied "arcs" for greater realism. This technique can be applied to a moving limb by
rotating a joint, or a thrown object moving along a parabolic trajectory. The exception is mechanical
movement, which typically moves in straight lines.

As an object's speed or momentum increases, arcs tend to flatten out in moving ahead and broaden in
turns. In baseball, a fastball would tend to move in a straighter line than other pitches; while a figure
skater moving at top speed would be unable to turn as sharply as a slower skater, and would need to
cover more ground to complete the turn.

An object in motion that moves out of its natural arc for no apparent reason will appear erratic rather
than fluid. For example, when animating a pointing finger, the animator should be certain that in all
drawings in between the two extreme poses, the fingertip follows a logical arc from one extreme to the
next. Traditional animators tend to draw the arc lightly on the paper for reference, to be erased later.

9. Secondary action

Adding secondary actions to the main action gives a scene more life, and can help to support the main
action. A person walking can simultaneously swing their arms or keep them in their pockets, speak or
whistle, or express emotions through facial expressions. The important thing about secondary actions is
that they emphasize, rather than take attention away from the main action. If the latter is the case,
those actions are better left out. For example, during a dramatic movement, facial expressions will often
go unnoticed. In these cases, it is better to include them at the beginning and the end of the movement,
rather than during.

10. Timing

Timing refers to the number of drawings or frames for a given action, which translates to the speed of
the action on film. On a purely physical level, correct timing makes objects appear to obey the laws of
physics. For instance, an object's weight determines how it reacts to an impetus, like a push; as a
lightweight object will react faster than a heavy one. Timing is critical for establishing a character's
mood, emotion, and reaction. It can also be a device to communicate aspects of a character's
personality.

11. Exaggeration
Exaggeration is an effect especially useful for animation, as animated motions that strive for a perfect
imitation of reality can look static and dull. The level of exaggeration depends on whether one seeks
realism or a particular style, like a caricature or the style of a specific artist. The classical definition of
exaggeration, employed by Disney, was to remain true to reality, just presenting it in a wilder, more
extreme form. Other forms of exaggeration can involve the supernatural or surreal, alterations in the
physical features of a character; or elements in the storyline itself. It is important to employ a certain
level of restraint when using exaggeration. If a scene contains several elements, there should be a
balance in how those elements are exaggerated in relation to each other, to avoid confusing or
overawing the viewer.

12. Solid drawing

The principle of solid drawing means taking into account forms in three-dimensional space or giving
them volume and weight. The animator needs to be a skilled artist and has to understand the basics of
three-dimensional shapes, anatomy, weight, balance, light, shadow, etc. For the classical animator, this
involved taking art classes and doing sketches from life. One thing in particular that Johnston and
Thomas warned against was creating "twins": characters whose left and right sides mirrored each other,
and looked lifeless.

In computer animation

Modern-day computer animators draw less because of the facilities computers give them, yet their work
benefits greatly from a basic understanding of animation principles, and their additions to basic
computer animation.

Appeal

Appeal in a cartoon character corresponds to what would be called charisma in an actor. A character
who is appealing is not necessarily sympathetic; villains or monsters can also be appealing. The
important thing is that the viewer feels the character is real and interesting. There are several tricks for
making a character connect better with the audience; for likable characters, a symmetrical or
particularly baby-like face tends to be effective. A complicated or hard to read face will lack appeal or
'captivation' in the composition of the pose or character design.

Common Problems in Starch Cookery:

1. Thinning of Gel.
This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.

2. Weak Gel.

Weak gel results if there is too much liquid in the starch.

3. Skin Formation.

Skin formation is due to the loss of water from the starch and protein molecules near the surface of the
mixture. To reduce this problem, cover the container of the starch gel with a waterproof cover.

4. 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.

5. Raw Starch Flavor.

This is due to ungelatinized starch.

Some Tools and Equipment used in Cookery:

1. Mixing Bowl – used when preparing cake mixture, salads, creams, and sauces.

2. Sifter – used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients
to retain finer textures.

3. Wire Whip – used for beating egg whites, egg yolk, creams and mayonnaise.

4. Wooden Spoon – used for mixing creams, butter, and for tossing salads.
5. Slotted Spoon – used to separate solid particles from soup; also for stirring purposes, such as making
egg white fine in texture for bird‘s nest soup and mock nido soup.

6. Blending Fork – used for testing the tenderness of meat, combining big cuts and particles of meat and
vegetables, and for blending other ingredients with flour.

7. Rubber Scraper – used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing
bowl.

8. Strainer – used for separating liquids from fine or solid food particles, such as coco cream from
coconut and tamarind extract.

9. Tongs – used for handling hot foods.

10.Measuring Cups – used for measuring dry and liquid ingredients

11.Measuring Spoon – used for measuring dry and liquid ingredients which require a little amount.

12.Sauce Pan and Pots – used for cooking meat and fish dishes with gravy and sauce.

13.Kettle and Rice Cooker – used for cooking rice and other foods.

14.Pressure Cooker – used for tenderizing or cooking meat, chicken, and other grains or legumes, such
as mongo and white beans in lesser time..

15.Double Boiler – used for preparing sauces which easily get scorched when cooked directly on the
stove.
16.Steamer – used for cooking food by steaming.

17.Colander - a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to
drain, wash, or cook ingredients from liquid

18.Canister - a plastic or metal container with a lid that is used for keeping dry products

19.Butcher Knife – used for cutting, sectioning, and trimming raw meats

20.Channel Knife – a small hand tool used generally in decorative works such as making garnishes.

AFA 10 Items

1. What factor usually determines the depth of fish cages?

a. capability of the owner

b. ✅natural productivity of the water

c. the mooring system

d. the specie of fish to be cultivated

2. What is the smallest unit of a net?

a. ✅mesh

b. mesh size

c. knots

d. twine

3. In order to make the fish cage float on the water, the cage must be equipped with
_.

a. mooring system

b. netting system

c. framework

d. ✅floatation system

4. As a general rule, what is the length of the mooring lines?

a. two times of the depth of water

b. three times of the length of the cage

c. ✅three times of the depth of the water

d. two meters allowance during high tide

5. Which of the following keeps the whole cage in a certain location and prevents

the cage from drifting along the water current?

a. ✅mooring

b. floater

c. framework

d. barrier

6. Part of the cage that serves as the walkways for working, feeding and

monitoring?

a. ✅frames

b. floaters

c. mooring

d. nets
7. What type of net cage fabrication refers to a ¼ inch mesh?

a. CC-net

b. DD-net

c. ✅B-net

d. knotless NET

8. What aquaculture facility is usually supported by a fixed rigid framework of

bamboo poles, palm tree poles and wood poles?

a. floating fish cage

b. ✅fish pen

c. fixed fish cage

d. happa

9. Generally, they are the most suitable in relatively large bodies of water and along protected coastal
areas where level ranges only from 2.0 meters to a maximum of 7.0meters.

a. floating fish cage

b. ✅fish pen

c. fixed fish cage

d. fishpond

10 In general, which aquaculture facility has the biggest area?

a. fixed fish cage

b. floating fish cage

c. happa

d. ✅fish pen
reference:

https://depedtambayan.net/wp-content/uploads/2021/12/MODULE-6.pdf

Architectural Drafting

1. It is the appropriate scale for plot plan.

a. 1:2500 and 1:1250 (city map, urban plan)

b. 1:75,1:50,1:40 (floor plans)

c. 1: 5, 1:10, 1:20 (details)

d. 1 :100, 1:80 ✅ (plot plan)

2. Its equivalent is ten millimeters in metric figures.

a. 0.0010

b. 0.010 ✅

c. 0.100

d. 0.10

3. It is equal to one hundred centimeters.

a. 0.100

b. 0.0100

c. 1.00 ✅

d. 10.0

4. It is also equivalent to one half kilometer.

a. 1,000 meters
b. 50 meters

c. 500 meters ✅

d. 500 decimeters

5. It is a kind of scale equivalent to 1:1.

a. half scale

b. full scale ✅

c. metric scale

d. none of the above

6. A part of the house where sometimes used for eating and relaxing.

a. porch

b. living area ✅ Living area includes: the living room, dining room, foyer, recreation or family room and
special-purpose rooms such as a sunroom or home office.

c. bedroom

d. dining area

7. It provides for and controls the flow of traffic into and out of a building.

a. special purpose exit

b. door

c. entrance ✅

d. exit door

8. This room is generally located between the bedrooms.

a. Bathroom ✅

b. dining area
c. kitchen

d. foyer

9. This has an access to kitchen and living room.

a. Bathroom

b. dirty kitchen

c. dining hall

d. dining area✅

10. It is the standard thickness of wall in meter using 4” x 16” x 8” CHB .

a. 0. 20 m.

b. 0.10 m.

c. 0.18 m.

d. 0.13 m. ✅ 4"=10cm (plastering sa kabilang side na 1.5cm+10cm (chb #4)+1.5cm na plastering sa

kabilang side ng chb = 13cm or 0.13m)

11. Standard thickness of wall in meter using 6” x 16” x 8” CHB.

a. 0. 20 m.

b. 0.10 m.

c. 0.20 m.

d. 0.18 m. ✅ 6"=15cm (plastering sa kabilang side na 1.5cm+15cm (chb #6)+1.5cm na plastering sa

kabilang side ng chb = 18cm or 0.18m)

12. It is the standard size of an entrance door opening.

a. 0.90 m.

b. 0.80 m.
c. 0.75 m.

d. 1.00 m. ✅ (nakalagay sa module 0.90m and 1.0m pero i think meron dapat allowance for the door
jamb kasi rough opening is different from door size) we need provision or allowance

13. They are overhang roof lines in hidden lines form of floor plan.

a. dormer

b. canopy

c. eave line ✅

d. shed line

14. It is a minimum area of Kitchen.

a. 1.20 sq.m. (bathroom)

b. 3.00 sq.m. ✅

c. 5.00 sq.m.

d. 6.00 sq.m (bedroom)

15. A horizontal structural member which hold rafters together

a. Rafter (structural members used to frame a roof)

b. Purlin ✅

c. Rise

d. Run

16. A prefabricated triangular shaped unit for supporting roof loads over long spans

a. Truss ✅

b. Shingles (roofing material na nag ooverlap)

c. Rise (height ng roof)

d. Ridge (top edge of a roof where rafters meet)

17. The top edge of the roof where rafters meet

a. Ridge ✅

b. Rafter

c. Overhang

d. Purlins

18. The internal angle formed by two slopes of a roof

a. Ridge

b. Rise

c. Purlin

d. Overhang (guys walang sagot ito kasi ✅valley dapat ang sagot)

19. The angle between the top plate and the ridge board referred to as the rise over the run.

a. Pitch

b. Slope (✅ high school lesson po)

c. Valley

d. Truss

20. A roof with four sloping sides

a. Shed (slanting in one direction)

b. Hip ✅

c. Gable

d. Mansard
21. The part of a roof that projects over a wall

a. Overhang ✅

b. Eave (part of a roof that projects into a wall. yung sobra ng roof tas pwd ka sumilong)

c. Fascia (board before the gutter)

d. Gutter (dinadaanan ng tubig connecting to downspout)

22. A surface finish material used to cover another surface

a. Flashing (ito yung e cover mo ang ibabaw ng mga exposed spaces kagaya ng parapet wall/firewall)

b. Fascia ✅

c. Overhang (sobra ng roof example eave overhang)

d. Dormer (roofing structure ito, parang small roof used to cover a window located in the roof)

23. A flat roof slanting in one direction

a. Gable

b. Hip

c. Dormer

d. Shed ✅

24. A diagonal rafter that extends from the plate to the ridge to form a hip roof type

a. Purlins

b. Hip Rafters ✅

c. Truss

d. Flashing
25. The triangular end of an exterior wall above the eaves

a. Gable ✅

b. Hip

c. Overhang

d. Mansard (roof type ito na dalawa ang slope tas yung lower slope nya mas steeper compared sa upper
slope nya)

26. The vertical height of a roof

a. Rise ✅

b. Run

c. Ridge

d. Eave

reference:

https://www.slideshare.net/loreinmay/drafting-technology-y3

The term orthographic came from the Greek word orthos and graphos which
means___________________.

A. draw and graph

B. lines and shapes

C. write and draw (typo error dapat right and draw)✅

D. projection and lines

guys, merong mali sa options.

"ortho" means tuwid or "right" or upright

"graphic" means to "draw/write/graph"

it is also true in the term Orthopedics is a branch of medicine that focuses on the care of the
musculoskeletal system, as in "upright" yung mga bones mo.

the correct answer is✅ "right and draw"

BULLETS FOR AUTOMOTIVE

Accuracy- the preciseness of result as in mathematical solution which is free from error

Calculation - a process of working out the answer by solving mathematical problems

Compression pressure gauge - an instrument for checking the compression pressure of the engine

Maintain - ensure that something continues to work properly by checking it regularly and making repairs
and adjustments if required

Maintenance - the periodic upkeep something such as tools, equipment or workplace in a regular basis

Measuring - an activity or task of getting the amount, size or quantity of a certain thing or stock/parts

Oil pressure gauge - an instrument that indicates the flow of oil pressure in the engine

Safety - the freedom from danger or risk

Standard procedure- an established, prescribed way of doing a task or series of action

Techniques - course of action of skill used in specific task

Tolerance - the ability of parts or components to endure deviation from standard limit within which it is
allowed without harmful effect

V.O.M. tester - an instrument used in checking the resistance, voltage and current

ABS or Anti-lock Brake System - a safety system that allows the wheels on a motor vehicles to continue
interacting with the road surfaces as directed by driver steering inputs while braking, preventing the
wheels from locking up and therefore avoiding skidding

Airbag- a vehicle safety device. It is an occupant restraint consisting of a flexible envelope designed to
inflate rapidly during an automobile collision

Cell - a device that produces electrical energy by the chemical action of electrodes in an electrolyte

Charging system - to generate enough current to keep the battery fully charged, and to satisfy the
demands of ignition and electrical system and it includes the alternator, voltage regulator which often a
part of the alternator itself, the battery and the indicator gauge or

warning light on the dash

Current-A flow of electric charge through a medium. This charge is a typically carried by moving
electrons in a conductor such as wire

ECU or Engine Control Unit- a type of electronic control unit that controls a series of actuators on an
internal combustion engine to ensure the optimum running
Electrical device - any physical entity in an electronics system used to affect the electrons or their
associated fields in a desired manner consisted with the intended functions of the electronics
components

Engine - a machine designed to convert energy into useful mechanical motion

Fabrication - an industrial term refers to building metal structure by cutting bending, and assembling

Fog beam - provide a wide, a bar shaped beam of light with a sharp cutoff at the top and are generally
aimed and mounted low

Frame - a structural system that supports other components of a physical construction

Ignition Coil - an induction coil in an automobile‟s ignition system which transforms the batteries low
voltage to the thousands of volts needed to create an electrical spark

Ignition- a spark in an internal-combustion engine that ignites and explodes a mixture of fuel and air

Information notice - a publicly displayed notice or board bearing directions, instructions, or warnings

Layout - the way component parts or individual items are arranged

Mandatory - needing to be done, followed, or complied with, usually because of an official

Motorize- to fit something with motor: to fit something with a motor

Pavement- the layered structured that forms the surfaces of path, road, highway, or aircraft runway
Plans- drawing or diagram on a horizontal plane of the layout or arrangement

Power train - the portion of a vehicles drive mechanism that transmits power the engine to the wheels,
tracks, or propellers

PPE or Personal Protective Equipment- the protective clothing, helmets, goggles, or other garments or
equipment designed to protect the wearer‟s body from injury

Roundabout - a type of circular intersection, a junction in which road traffic flows in one direction
around a central island

Schematic (diagram) - used extensively n repair manuals to help users understand the interconnections
of parts, and to provide graphical instruction to assist in taking apart and rebuilding mechanical
assemblies

Signage- any kind of visual graphics created to displays

Splice - to join two pieces of rope or wire by weaving the strands of each into the other

Symbol- written or printed sign or character (image) that can represents something in a specific context

Taillight- a part of lighting system of the vehicle usually mounted at the rear of the vehicles and usually
come in pairs

Traffic signs or road signs - signs erected at the side of roads to provide information to road users

Transmission - it provides controlled applications of the power

Unification - the act of identifying two terms with a suitable substitution. the act or process of uniting or
joining together

Ka-TLE especially MARCH 2023 LET TAKERS!

BULLET TERMS FOR FOOD PREPARATION

*Baste –to moisten meat or other foods while cooking to add flavor and to prevent drying of surface.
Liquid is usually melted fat, meat drippings, fruit juice or sauce.

*Blend –to mix thoroughly two or more ingredients.

*Bread – to coat w/ bread crumbs alone or to coat w/ bread crumbs then w/ dilute a slightly beaten egg
or milk and again w/ crumbs.

*Dice – To cut into cubes, usually less than ½ inch.

*Dot- To scatter small bits such as butter over the surface of foods.

*Dredge- To sprinkle or coat w/ flour or other fine substances.

*Flake- To break or pull apart a food like chicken or fish that divides naturally.

*Fold- To combine by using two motions, cutting vertically through the mixture and turning by sliding
across the bottom of the mixing bowl by each term.

*Grate- To rub food against the grater to divide into small particles.

*Knead- To manipulate with a pressing motion accompanied by folding and stretching.

*Marinate- To let food stand in marinate usually an acid oil mixture.

*Mince- To cut or chop in very small pieces.

*Pare- To cut off the outside covering

*Peel- To strip off the outside covering.

*Score- to make like cuts on a surface, to cut ⅛ inches to ½ inches intervals in the fatty edge of steaks or
chops to prevent edges from curling during cooking.

*Skim- To remove floating layer by passing a utensil under it as skimming milk by taking the cream.

*Whip-To beat rapidly produce expansion this is a applied to cream, eggs and gelatin dishes.
*Baking- To cook in an oven type appliance. Cover or an covered containers may be used.

*Barbeque- To roast slowly in a grid –iron, over coals or under a free flame or even electric unit, usually
basting with a highly seasoned sauce.

*Blanche- To preheat in boiling water or steam.

*Braise- To cook slowly in a covered container in a small amount of liquid.

*Caramelize- To heat sugar or food containing sugar until a brown color or characteristics flavor
develop.

*Fry- To cook in fat, applied specially (1) to cook in a small amount of fat also called sauce or pan-fry,(2)
to cook in a deep layer of fat also called beep-fat fry.

*Sauté- to brown or cook in a small amount of fat.

*Sear- To brown the surface of meat by a small quantity of liquid.

*Stir-fry- Same as sauté.

*Toss- To tumble ingredients lightly with a lifting motion. Used two forks of a spoon or fork.

correction sa erratum ko dati:

After two-dimensional drawings are done and all the shapes and sizes are laid out, the next step to
complete the process is_.

Dimensioning

Tolerancing

Specifications✅

Sectional Drawing

sinabi kasi sa tanong, "all the shapes and sizes being laid-out", ginagawa mo na currently (being) ang
dimensioning. so ngayon, nag didimension ka na daw, so next thing na gagawing mo is specifications na
po. dapat sana ay tolerancing (pero i havent seen any module sa deped na nagsabi na mag tolerancing,
sa isang textbook sa TLE na nabili ko, di ko nakitang may inintroduce na concept ng tolerancing. as in
wala. ang nakalagay doon sa libro is specifications/details na agad after dimensioning.
sabi sa isang manual: Once dimensioning is complete it is time to label the rooms and add any specific
notes thought to be appropriate.

There are three different types of dimensions on prints: Reference Dimensions, Tolerance Dimensions,
and Basic Dimensions. We’ll review brief descriptions of each and then dive deeper into Basic
Dimension.

A Reference Dimension is a dimension given to any features that are just for reference – or visualization
purposes. These are called out on a drawing using parenthesis (i.e., 5.125). It also could be a dimension
that is described on another drawing or elsewhere. Either way, the dimension does not get inspected.
Think of a Reference Dimension like a foot-long sandwich – sure it’s called a “foot long” but, that’s just a
close-enough referenced size, so you know how much food you are getting.

A Tolerance Dimension is a dimension used if a feature’s size needs to be called out or to specify the
location or something without applying Geometric Dimensioning and Tolerancing principles to it. They
are typically given a plus/minus “±” tolerance but can have asymmetric limits as well. Most commonly,
the nominal value and the tolerance to that dimension are shown right next to each other like this:
5.125 ± .125. This means the dimension can go from 5.000 to 5.250.

Unlike the other two types of dimensions, a Basic Dimension is a theoretically exact dimension defining
the ideal exact point in space where something needs to be. These dimensions are placed in boxes and
never have a tolerance following them. As you could guess, though, making something hit an exact
location or dimension would be impossible for anything that we make.

A basic dimension of .375:

This is why we need something else to give the dimension a tolerance – and this is where our GD&T
symbols come in. Instead of having a dimension listed like 5.125 ± .125, you can think of the basic
dimension like the nominal value (5.125), and the Geometric Symbol sets the tolerance (±.125) for the
dimension.
Another way to think about basic dimensions is that they are the dimensions of your perfect CAD model
– the ideal state of your part. It is only when your CAD model is put on a drawing that you then give it
the manufacturing tolerances.

LET's Talk FOOD BUDGETING!

PREPARE A LOW COST BUT NUTRITIOUS MEAL

Low Cost Adequate Meals

1. What to consider:

-Consider foods that are inexpensive but contain relatively great amounts of nutrients.

-Make an update of current prices in the market and foods in season and know where to buy to get the
good buys.

-Choose and combine nutritionally economical foods to arrive at low cost adequate meals.

-Based on the 1996 price monitor foods which could be considered nutritionally economical include the
following:

For Group l or the Body Building foods- tagunton, shrimp, green mongo, dilis, alamang and tulingan.

For Group lll or the Body Regulating Foods- papaya, tomatoes, malunggay, dahon sili and alugbati.

2. How to Plan

- Make a listing of nutritionally economical foods.

-Come up with the nutritional requirements of each and every member of the family.

-Nutritionally economical foods must be combined in the best way possible, with considerations for the
proper bulk, the usual pattern, food preferences, as well as resources available for the preparation of
such meals.
-In the studies conducted in FNRI on menu planning, there is difficulty of meeting the requirements for
thiamin, riboflavin and iron. For this reason, the FNRI recommends the inclusion of enriched margarine
to increase levels of thiamin. Allow approximately 5 to 8 grams of 1-2 teaspoons. To easily meet
riboflavin and iron requirement, the provision of small amount (8-10 grams or ¾ to 1 tablespoon per
person) of liver in the menus was also advised.

MINIMIZING COST OF MEALS

-Keep food cost within the budget.

-Minimize food cost in meal planning.

-Include foods in season.

-Include easily available foods.

-Consider appropriate substitute.

-Used dried fish or beans to extend meat supply, extend rice with corn and root crop.

-Utilize leftover foods if there are any.

-Use inexpensive dishes and one dish meals where feasible.

-Serve more fruit/fruits juices or root crops rather than processed junk snacks.

-Plan the menu in advance and take time out to give it a thought.

-Plan on foods liked by the family.

-Plan baby’s foods from family pot.

-Plan within available resources.

-Be innovative and resourceful. Have your tools on hand ( be recipes, guides, etc.,)

Minimizing costs of meals include purchasing and service in shopping, it is advised that menu planners
should:

1. Prepare shopping list

2. Shop alone

3. Know the guide to purchasing (right quality and specifications)

4. Know current cost of item

5. Read labels and check weights of food and changes (money)

6. Don’t over buy

7. Exercise appropriate scheduling; list the food spoils in the basket

MGA URI NG PANGHALIP/PRONOUNS

1. PANAO/PERSONAL PRONOUN – ako/I etc.

2. PAMATLIG/DEMONSTRATIVE PRONOUN – ito/this etc.

3. PANAKLAW/INDEFINITE P. - isa, all, anyone etc.

4. PATULAD – ganito, ganyan atbp.

5. PANANONG/INTERROGATIVE P. – sino, when etc.

6. PAMANGGIT/RELATIVE P. – daw, umano, which, who

MGA AKDANG NA MAY IMPUWENSYA SA MUNDO

AKLAT NG MGA ARAW – China (by Confucius)

AKLAT NG MGA PATAY – Egypt cults & myths (by Osiris)

AWIT NI ROLANDO-France (by Doce Pares, Roncesvalles)

BIBLIYA – Palestino at Greece

CANTEBURY TALES – America (by Chaucer)

DIVINE COMEDIA – Italy (by Dante)

EL CID COMPEADOR – katangian at history ng Spain

ILIAD o ODYSSEY – Myths of Greece made by Homer.

ISANG LIBO’T ISANG GABI – Ugali sa Arabia at Persia

KORAN – Arabia (Muslim Bible)

MAHABRATA – India

UNCLE TOM’S CABIN – about slaves that becomes the basis of democracy. (by Harriet Beecher Stowe of
U.S.)

reference:

https://www.slideshare.net/loreinmay/drafting-technology-y3