What is Physical Fitness?

pahinga. Isulat sa patlang ang letra ng tamang sa Hanay A 1. Boon nota 2. Kawalong pahinga RAL _ 3. Hating pahing IG 4. Kapat na nota TORINO 5. Kawalong nota 6. Kapat na pahinga LUN 1996 7. Kalabing anim na nota Hot NG MUNE 8. Buong pahinga 9. Kalabing anim na pahinga 10. Hating nota Markahan: 1 Linggo Big : 1 MELCs: Nakikilala ang mga iba't-ibang uri ng nota at pahinga Nakikilala ang iba't-ibang hulvarang panritmo. Tala para sa Guro: (Pag-aari I FARNING ACTIVITY SHEE​

SOMETHING LURKING IN MY BLOODInstructions: Read the situation below carefully and determine the appropriate methods to be used based on the information provided. Use the word box below to construct a flowchart; orange words/phrases are methods and techniques while blue words indicate an output. Blood Serum, Morphological Identification, Rinsing, Stained Cellular Debris, Centrifugation, Whole Blood,Primary Stain, Fixative, Stained Target CellSituation: A recent outbreak in South Africa was reported earlier this year. The disease is said to cause complications in the blood and immune system. Brief research studies have been conducted and were able to conclude that an extremophilic bacteria may be the cause of the disease. The bacteria are said to have thick cell membranes that allow them to be separated from blood constituents when subjected to strong centrifugal forces. Recently, there have been cases occurring near your region where individuals are showing similar symptoms. To confirm the presence of the virus, you must collect a blood sample from a patient and identify its morphology using microscopy techniques.Flowchart:​

JURIUTrue or False:1. Garnishes should enhance not overshadow or hide the food's beauty and flavor.2. Spread is used to prevent the base from soaking up moisture from the filling3. Untoasted bread for canapés should be soft to allow the finished product to behandled easily4. The presentation of appetizers requires artistic skills ensuring that harmony andproper combination of colors are observed.5. Appetizers are served to satisfy the appetite.​

1. Which of the meat cuts requires long and slow cooking temperature?a.butcher's knifeb.chopper knifec.cleaver knifed.set of slicing knives2. Which of the cooking methods does not belong to dry heat method?a.bakingb.broilingc.roastingd.stewing3. What do you call to the cooking method when meat is cooked in steaming liquid in which bubbles are breaking on the surface?a.boilingb.broilingc.roastingd.stewing4. Which is an oil-acid mixture used to enhance the flavor of meat?a.brine solutionb.marinadec.soy sauce and vinegard.salt and calamansi5. Which of the following tools is used for carving?a.cleaver knifeb.forkc.slicerd.razor knife6. To which meat cut do internal organs belong?a.less tender cutsb.tender cutsc.tough cutsd.variety cuts7. Where should meat products be stored?a.crisperb.cold shelfc.dry shelf d.freezer8. Which of the following is the tenderest cut of beef?a.chunkb.round cutc.sirloind.tenderloin9. Which will you consider first when buying meats?a.brandb.fragilityc.quantityd.round cut10. What is your primary consideration when storing goods?a.expiration dateb.fragilityc.quantityd.size11. What do you call to young mature pigeon of either sex with extra tender meat?a.duckb.fryerc.roosterd.squab12. To what part of poultry does breast meat belong?a.dark meatb.tough meatc.variety meatd.white meat13. Which of the following characteristic is a good quality of a live poultry?a.free form pin feathers and shows no cutsb.eyes are clearc.is heavy and the skin is wateryd.thighs are well developed14. What do you call o a young chicken that is usually 9 to 12 weeks of?a.fryerb.henc.roosterd.stag15. How many days should a whole chicken be refrigerated?a.1 dayb.1-2 daysc.2-4 daysd.3-4 days16. How do you call classify fleshy part of chicken like breast?a.entailsb.dark meatc.viscerad.white meat17. What cookery method is used for a matured poultry?a.boilingb.fryingc.roastingd.stewing18. What cookery method is suitable for the less tender cuts?a.boilingb.fryingc.roastingd.stewing19. What is the best cooking temperature for poultry?a.high temperatureb.low temperaturec.low to moderate temperatured.moderate temperature20. What factor affects the poultry meat's tenderness and juiciness?a.ageb.cookeryc.cutsd.sex21. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?a.flavonoidsb.glutamic acidc.sugard.sulfur compounds22. What is a way of cooking by placing blanched or raw vegetables in the pam, adding liquid (stock, water, wine) then covering and cooking is slowly?a.boilingb.bakingc.braisingd.sautéing23. Which of the following plating styles is not a classic arrangement?a.starch or vegetable item is heaped in the center while main item is sliced and lean up against it.b.The main item is in the center, with vegetable distributed around it.c.The vegetable item is in the rear and main item, starch item and garnish at the first.d.The main item is in the center with neat piles of vegetables carefully arranged around.24. Which of the following is a cooked uncovered?a.fruit vegetablesb.green vegetablesc.roots and tubersd.yellow vegetables25. Which of the following is a freshwater fish?a.bluefishb.catfishc.grouperd.sole26. Which is the market form of dish where both sides of a fish is still joined but bones are removed?a.butterflyb.drawnc.filletd.steak27. Which of the following is a characteristic of a fresh fish?a.with fresh and foul odorb.gills are red or pinkc.eyes are dull, shiny and bulgingd.flesh shrink when pressed28. Which of the following seafood is cooked just enough to heat to keep juicy and plump?a.fat fishb.lean fishc.flat fishd.shellfish29. Which of the following is a cooking method suited to fat fish?a.bakingb.boiling c.deep-fryingd.sautéring30. What is used to baste lean fish to help prevent them from drying up?a.butterb.creamc.soy sauced.tomato sauce ​