The document provides information on the music of the Cordillera region, Mindoro, Palawan, and the Visayas in the Philippines. It discusses the vocal and instrumental music traditions in each region. The vocal music is used for rituals, celebrations, courtship, and lullabies. Instrumental music accompanies vocal music and ceremonies, and instruments featured include gongs, lutes, flutes, zithers and drums made from bamboo and wood. The music differs between regions but all express cultural identity and connection to nature.
The document defines and describes several key musical elements and concepts. It discusses melody as the sequence of notes, harmony as the simultaneous sounding of notes, and rhythm as the time element defined by beat, tempo, and meter. It also outlines different types of tempo, dynamics related to loudness and softness, timbre as the quality of sound, and texture referring to monophonic, homophonic, and polyphonic structures. Musical form and structure are also briefly mentioned.
This document discusses household cleaning tools, equipment, supplies and materials. It provides details on common cleaning tools like brooms, dustpans, vacuum cleaners, buckets, and floor buffers. It also outlines various supplies used for cleaning such as detergents, scrubbing foam, paper towels, water, and baking soda. Gloves are also mentioned as protective gear used during household cleaning services.
The document discusses various tools and equipment used in hotel front offices. It describes sundry stationary items as a container that holds pens, notepads, and paper clips. It states that a corkboard is used to display public information to guests. It also notes that a currency detector is used to check if bills are genuine or counterfeit.
Household services involve activities like cleaning, cooking, and childcare. This document discusses various tools, equipment, and supplies used for cleaning, including brooms, dustpans, vacuum cleaners, water hoses, pails, cob webbers, sponges, cloths, buffers, detergents, scouring pads, paper towels, water, waste containers, baking soda, and gloves. Proper cleaning requires selecting the right tools and materials for each task.
This document provides information on cleaning and sanitizing in a restaurant or food service setting. It discusses the differences between cleaning and sanitizing, the four categories of cleaning agents including detergents, solvent cleaners, acid cleaners and abrasive cleaners. It also outlines proper sanitizing methods using heat or chemicals like chlorine, iodine and quaternary ammonium compounds. The importance of concentration, temperature and contact time for effective sanitizing is highlighted. Proper cleaning and sanitizing of utensils, equipment and kitchen premises is essential to prevent foodborne illness.
The document provides information on the music of the Cordillera region, Mindoro, Palawan, and the Visayas in the Philippines. It discusses the vocal and instrumental music traditions in each region. The vocal music is used for rituals, celebrations, courtship, and lullabies. Instrumental music accompanies vocal music and ceremonies, and instruments featured include gongs, lutes, flutes, zithers and drums made from bamboo and wood. The music differs between regions but all express cultural identity and connection to nature.
The document defines and describes several key musical elements and concepts. It discusses melody as the sequence of notes, harmony as the simultaneous sounding of notes, and rhythm as the time element defined by beat, tempo, and meter. It also outlines different types of tempo, dynamics related to loudness and softness, timbre as the quality of sound, and texture referring to monophonic, homophonic, and polyphonic structures. Musical form and structure are also briefly mentioned.
This document discusses household cleaning tools, equipment, supplies and materials. It provides details on common cleaning tools like brooms, dustpans, vacuum cleaners, buckets, and floor buffers. It also outlines various supplies used for cleaning such as detergents, scrubbing foam, paper towels, water, and baking soda. Gloves are also mentioned as protective gear used during household cleaning services.
The document discusses various tools and equipment used in hotel front offices. It describes sundry stationary items as a container that holds pens, notepads, and paper clips. It states that a corkboard is used to display public information to guests. It also notes that a currency detector is used to check if bills are genuine or counterfeit.
Household services involve activities like cleaning, cooking, and childcare. This document discusses various tools, equipment, and supplies used for cleaning, including brooms, dustpans, vacuum cleaners, water hoses, pails, cob webbers, sponges, cloths, buffers, detergents, scouring pads, paper towels, water, waste containers, baking soda, and gloves. Proper cleaning requires selecting the right tools and materials for each task.
This document provides information on cleaning and sanitizing in a restaurant or food service setting. It discusses the differences between cleaning and sanitizing, the four categories of cleaning agents including detergents, solvent cleaners, acid cleaners and abrasive cleaners. It also outlines proper sanitizing methods using heat or chemicals like chlorine, iodine and quaternary ammonium compounds. The importance of concentration, temperature and contact time for effective sanitizing is highlighted. Proper cleaning and sanitizing of utensils, equipment and kitchen premises is essential to prevent foodborne illness.
This document discusses workplace hazards. It defines hazards and risks, identifies six main types of workplace hazards - safety, biological, chemical, physical, ergonomic, and psychological - and provides examples of each. It emphasizes the importance of recognizing hazards and controlling risks to ensure workplace safety.
Ensure all electrical equipment is in good condition and electrical cords are not frayed. Hands should be dry before using equipment and do not change fuses or turn on all appliances at once without knowing what you are doing. It is important to keep records of risk assessments and properly evaluate hazards and risks when deciding on control measures. Masks should fit comfortably over the nose and mouth and not be worn around the neck or if wet. Gloves should be used for contamination issues or open wounds and the outside touched when removing gloves.
Folk songs of the Luzon lowlands are characterized by simple vocal and instrumental music that was primarily used to accompany daily tasks. They were passed down orally within families and communities, with unknown composers. Typical traits of these folk songs include lyrics in the native tongue, simple melodies and structures, and themes relating to local culture and livelihood. Examples of folk songs from different Philippine ethnolinguistic groups are provided.
This document defines and describes several key musical elements and concepts. It explains that melody is the sequence of single notes in a piece of music, while harmony is the simultaneous sounding of two or more notes. Rhythm provides the pulse and is defined by elements like the beat, tempo, and meter. Dynamics refer to the loudness and softness of music. Timbre is the quality of sound produced by different instruments. Texture describes whether the music has one or multiple melodic lines sounding together. Form and structure relate to how the music is arranged.
This document defines and describes the key elements of music: rhythm, including duration, tempo, and meter; dynamics relating to loudness and softness; melody concerning pitch and song; harmony involving chords; timbre regarding tone color and thickness of sounds; texture concerning the number of melodies; and form involving repetition and structure. It provides examples to illustrate concepts like tempo, meter, texture, and musical forms.
1) The document summarizes arts and crafts from different regions in the Philippines, including textiles from Ilocos, Kalinga, and Mountain Province; pottery, basketry, tattooing, and wood carving from Ilocos, Kalinga, Ifugao, and Laguna; and accessories from various provinces like parols from Pampanga and balisongs from Batangas.
2) Major arts discussed include abel iloco textiles, burnay pottery, labba baskets, bul'ul rice granary figures, singkaban bamboo arches, parol lanterns, and woodcarving from Laguna.
3) Different regions are
This document provides information on cleaning and sanitizing in a restaurant or food service setting. It discusses the differences between cleaning and sanitizing, the four categories of cleaning agents including detergents, solvent cleaners, acid cleaners and abrasive cleaners. It also outlines proper sanitizing methods using heat or chemicals like chlorine, iodine and quaternary ammonium compounds. The importance of concentration, temperature and contact time for effective sanitizing is highlighted. Proper cleaning and sanitizing of utensils, equipment and kitchen premises is essential to prevent foodborne illness.
This document provides an overview of the concept of geography and the geographic divisions of Asia. It discusses the seven continents and focuses on the continent of Asia, dividing it into several regions based on physical, cultural and historical factors. The regions of Asia covered include North Asia, Western Asia, South Asia, East Asia, and Southeast Asia. Key details about each region are given such as location, included countries, and notable influences. Review questions and activities are also included to test comprehension.
This document provides information and instructions on preparing appetizers and salads. It is divided into three elements: preparing hot and cold salads, preparing hot and cold appetizers, and storing appetizers and salads. Assessment methods are listed, such as oral questions, written tests, and workplace observation. Details are given on selecting ingredients, preparing, garnishing, presenting, and storing different types of salads and appetizers according to enterprise standards. Terminology is defined and factors like freshness, color, simplicity, and nutritional value that make good salads and appetizers are outlined.
The document discusses food processing and related topics. It begins with an overview of food processing, which transforms raw ingredients into consumable food products. It then discusses fermentation and fermented products like cheese, yogurt, bread, and alcoholic beverages. Next, it covers processed foods like cheese and yogurt and food preservation techniques to prevent spoilage from microorganisms like bacteria.
Pickles are foods that are preserved through the process of fermentation or by storing in an acid solution like vinegar. This process prevents spoilage by lowering the pH level. Pickling began thousands of years ago in India as a way to preserve foods for later consumption or long journeys. Common pickling methods include brining vegetables in salt water, quick-pickling in vinegar, or storing in oils or relishes. Properly made pickles provide flavor while preventing spoilage from microbes. However, pickles can spoil if the proper acidity or salt levels are not achieved.
This document identifies and describes various farm tools, implements, and equipment used in rice production. It lists common hand tools like the bolo for cutting weeds, wheelbarrows for transporting materials, and sickles for cutting grain. Farm implements that are pulled by animals or mounted to machinery are also outlined, such as plows, harrows, and rotavators for land preparation. Finally, the document discusses important rice production equipment, including hand tractors and four wheel tractors for plowing and harrowing fields, water pumps for irrigation, and combine harvesters for efficient harvesting and threshing.
Personal entrepreneurial competencies refers to important characteristics that should be possessed by an individual to effectively perform entrepreneurial functions. These characteristics include being hardworking, self-confident, disciplined, committed, able to accept change, creative, having initiative, and being profit-oriented. Possessing these traits allows entrepreneurs to cope with business risks, stick to plans, take full responsibility for their business, capitalize on opportunities, stay innovative, and ensure their business generates income.
Non-communicable diseases such as cardiovascular diseases, cancer, diabetes and chronic lung disease cause over 60% of deaths globally each year. The main risk factors are tobacco use, physical inactivity, unhealthy diet and harmful use of alcohol. Non-communicable diseases disproportionately affect low and middle income countries. Urgent action is needed to promote healthy lifestyles and reduce risk factors through public education and policy measures in order to address this growing global health challenge.
This document discusses various methods of food processing and preservation. It begins by defining food preservation as retaining food over time without contamination or loss of quality. It then describes several preservation methods including drying, salting, freezing, canning, and irradiation. It explains that the goal of preservation is to extend shelf life, retain nutrients and quality, and reduce waste. The document also discusses principles of preservation like inhibiting microorganisms and chemical reactions. Overall, it provides an overview of the major techniques and importance of food processing and preservation.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
This document discusses workplace hazards. It defines hazards and risks, identifies six main types of workplace hazards - safety, biological, chemical, physical, ergonomic, and psychological - and provides examples of each. It emphasizes the importance of recognizing hazards and controlling risks to ensure workplace safety.
Ensure all electrical equipment is in good condition and electrical cords are not frayed. Hands should be dry before using equipment and do not change fuses or turn on all appliances at once without knowing what you are doing. It is important to keep records of risk assessments and properly evaluate hazards and risks when deciding on control measures. Masks should fit comfortably over the nose and mouth and not be worn around the neck or if wet. Gloves should be used for contamination issues or open wounds and the outside touched when removing gloves.
Folk songs of the Luzon lowlands are characterized by simple vocal and instrumental music that was primarily used to accompany daily tasks. They were passed down orally within families and communities, with unknown composers. Typical traits of these folk songs include lyrics in the native tongue, simple melodies and structures, and themes relating to local culture and livelihood. Examples of folk songs from different Philippine ethnolinguistic groups are provided.
This document defines and describes several key musical elements and concepts. It explains that melody is the sequence of single notes in a piece of music, while harmony is the simultaneous sounding of two or more notes. Rhythm provides the pulse and is defined by elements like the beat, tempo, and meter. Dynamics refer to the loudness and softness of music. Timbre is the quality of sound produced by different instruments. Texture describes whether the music has one or multiple melodic lines sounding together. Form and structure relate to how the music is arranged.
This document defines and describes the key elements of music: rhythm, including duration, tempo, and meter; dynamics relating to loudness and softness; melody concerning pitch and song; harmony involving chords; timbre regarding tone color and thickness of sounds; texture concerning the number of melodies; and form involving repetition and structure. It provides examples to illustrate concepts like tempo, meter, texture, and musical forms.
1) The document summarizes arts and crafts from different regions in the Philippines, including textiles from Ilocos, Kalinga, and Mountain Province; pottery, basketry, tattooing, and wood carving from Ilocos, Kalinga, Ifugao, and Laguna; and accessories from various provinces like parols from Pampanga and balisongs from Batangas.
2) Major arts discussed include abel iloco textiles, burnay pottery, labba baskets, bul'ul rice granary figures, singkaban bamboo arches, parol lanterns, and woodcarving from Laguna.
3) Different regions are
This document provides information on cleaning and sanitizing in a restaurant or food service setting. It discusses the differences between cleaning and sanitizing, the four categories of cleaning agents including detergents, solvent cleaners, acid cleaners and abrasive cleaners. It also outlines proper sanitizing methods using heat or chemicals like chlorine, iodine and quaternary ammonium compounds. The importance of concentration, temperature and contact time for effective sanitizing is highlighted. Proper cleaning and sanitizing of utensils, equipment and kitchen premises is essential to prevent foodborne illness.
This document provides an overview of the concept of geography and the geographic divisions of Asia. It discusses the seven continents and focuses on the continent of Asia, dividing it into several regions based on physical, cultural and historical factors. The regions of Asia covered include North Asia, Western Asia, South Asia, East Asia, and Southeast Asia. Key details about each region are given such as location, included countries, and notable influences. Review questions and activities are also included to test comprehension.
This document provides information and instructions on preparing appetizers and salads. It is divided into three elements: preparing hot and cold salads, preparing hot and cold appetizers, and storing appetizers and salads. Assessment methods are listed, such as oral questions, written tests, and workplace observation. Details are given on selecting ingredients, preparing, garnishing, presenting, and storing different types of salads and appetizers according to enterprise standards. Terminology is defined and factors like freshness, color, simplicity, and nutritional value that make good salads and appetizers are outlined.
The document discusses food processing and related topics. It begins with an overview of food processing, which transforms raw ingredients into consumable food products. It then discusses fermentation and fermented products like cheese, yogurt, bread, and alcoholic beverages. Next, it covers processed foods like cheese and yogurt and food preservation techniques to prevent spoilage from microorganisms like bacteria.
Pickles are foods that are preserved through the process of fermentation or by storing in an acid solution like vinegar. This process prevents spoilage by lowering the pH level. Pickling began thousands of years ago in India as a way to preserve foods for later consumption or long journeys. Common pickling methods include brining vegetables in salt water, quick-pickling in vinegar, or storing in oils or relishes. Properly made pickles provide flavor while preventing spoilage from microbes. However, pickles can spoil if the proper acidity or salt levels are not achieved.
This document identifies and describes various farm tools, implements, and equipment used in rice production. It lists common hand tools like the bolo for cutting weeds, wheelbarrows for transporting materials, and sickles for cutting grain. Farm implements that are pulled by animals or mounted to machinery are also outlined, such as plows, harrows, and rotavators for land preparation. Finally, the document discusses important rice production equipment, including hand tractors and four wheel tractors for plowing and harrowing fields, water pumps for irrigation, and combine harvesters for efficient harvesting and threshing.
Personal entrepreneurial competencies refers to important characteristics that should be possessed by an individual to effectively perform entrepreneurial functions. These characteristics include being hardworking, self-confident, disciplined, committed, able to accept change, creative, having initiative, and being profit-oriented. Possessing these traits allows entrepreneurs to cope with business risks, stick to plans, take full responsibility for their business, capitalize on opportunities, stay innovative, and ensure their business generates income.
Non-communicable diseases such as cardiovascular diseases, cancer, diabetes and chronic lung disease cause over 60% of deaths globally each year. The main risk factors are tobacco use, physical inactivity, unhealthy diet and harmful use of alcohol. Non-communicable diseases disproportionately affect low and middle income countries. Urgent action is needed to promote healthy lifestyles and reduce risk factors through public education and policy measures in order to address this growing global health challenge.
This document discusses various methods of food processing and preservation. It begins by defining food preservation as retaining food over time without contamination or loss of quality. It then describes several preservation methods including drying, salting, freezing, canning, and irradiation. It explains that the goal of preservation is to extend shelf life, retain nutrients and quality, and reduce waste. The document also discusses principles of preservation like inhibiting microorganisms and chemical reactions. Overall, it provides an overview of the major techniques and importance of food processing and preservation.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.