HELE FILIPINO

• Pang-ukol


  Bahagi ng pananalitang nag-uugnay ng pangngalan, panghalip, pandiwa, at pang-abay sa iba pang salita sa pangungusap. Ginagamit ito upang matukoy kung saang lugar o kung anong bagay ang mula o tungo, ang kinaroroonan, ang pinangyarihan, o kinauukulan ng isang kilos, gawa, balak, ari o layon
• Mga halimbawa ng pang-ukol


  • sa/kay
  • Bumisita ako kay Nay Pani
  • Namasyal kami sa Luneta
  • Sabi ni Lance ay sasama siya sa Laguna
• Dalawang pangkat ng pang-ukol

  • Ginagamit sa pangngalang pambalana: ukol sa, laban sa, hinggil sa, ayon sa, tungkol sa, para sa
  • Ginagamit sa ngalan ng pantanging tao ang gawa, ari, layon at kilos ay para lamang sa ngalan ng tao, tulad ng ukol kay, laban kay, para kay, tungkol kay, ayon kay, hinggil kay
• Pang-angkop


  Mga katagang nag-uugnay sa dalawang magkasunod na salita. Ginagamit ito upang maging magaan o madulas ang pagbigkas sa dalawang salita
• Tatlong uri ng pang-angkop


  • ng
  • na
  • g
• PAGBIBIGAY


  Maiikling pahayag na nagbibigay ng impormasyon ukol sa isang bagay
• Mga Layunin


  • Matutukoy ang kahulugan at anyo ng patalastas
  • Makikilala ang mga elemento sa pagbuo ng patalastas
  • Mapapahalagahan ang produkto, mamimili, at mensahe ng patalastas
• Patalastas


  Anyo ng media na naglalayong hikayatin ang mga tao na bilhin o tangkilikin ang isang produkto o isang serbisyo
• Mahalaga ang patalastas upang maging mulat ang lahat na ang isang produkto o serbisyo ay may kalidad
• Mga Dapat Tandaan sa Pagsulat ng patalastas

  • Ano
  • Sino
  • Saan
  • Kailan
  • Bakit
  • Paano

  
• Mga Hakbang sa Pagbuo ng Isang Patalastas ayon kay Morris


  1. Alamin kung sino ang bibili ng mga produkto

  2. Alamin ang pangangailangan ng mamimili na maaaring tugunan ng produkto

  3. Suriin kung anong katangian ng produkto ang dapat bigyan ng kahalagahan o diin

  4. Gawin ang patalastas
• Anyo ng Patalastas


  • Sa pamamagitan ng Bibig
  • Nakalimbag na Patalastas
• Ang mga bagay na ito ay maaaring kaugnay ng mamimili mismo, produkto mismo, o mensahe ng patalastas
• Bottling and canning


  1. Heating food

  2. Sealing in airtight container
• Purpose of bottling and canning


  Preserving food by killing microorganisms and preventing other microorganisms from getting in
• Pickling


  1. Preserving food in vinegar or other acids

  2. Makes it difficult for microorganisms to live
• Pickling fruits


  1. Using concentrated sugar solution

  2. Draws water from fruit

  3. Prevents growth of microorganisms
• Drying under the sun


  1. Removes most water from food

  2. Kills or inactivates most bacteria
• Examples of dried food

  • Anchovies
  • Dried chillies
• Dried fruits


  • Raisins
  • Guavas
  • Papayas
• Salting


  1. Salt draws out moisture

  2. Prevents microorganisms from growing
• Food preserved by salting process
• Vacuum packing


  1. Sucking air out from packaging

  2. Prevents food from spoiling
• Cooling and freezing


  1. Slows down action of microorganisms

  2. Inactivates microorganisms at freezing temperature
• Food like meat, fruit and vegetables are kept in the refrigerator
• Waxing of fruit and vegetables


  1. Dipping in liquid wax

  2. Prevents growth of fungi

  3. Prevents loss of moisture
• Waxed fruit need to be washed thoroughly or peeled before eating
• Pasteurization


  1. Heating food to a certain temperature for some time

  2. Rapid cooling

  3. Kills most bacteria without affecting taste and nutritional value
• As food is heated and cooked, the heat kills the microorganisms
• Boiling kills most bacteria, but those not affected by heat will grow when conditions are suitable
• Smoking


  1. Drying food with smoke for a long period of time

  2. Drying effects and chemicals from smoke help preserve food
• Foods commonly smoked


  • Fish
  • Meat
  • Banana
• Food preservation


  • Slowing down food from becoming bad
  • Preventing food wastage
  • Allowing food to be eaten out of season
  • Providing variety and nutrition all year round
• Freeze-dried food


  • Easy to store and transport
  • Light and require less space
• Foods that can be preserved in different ways

  • Durians
  • Rambutans
  • Starfruits

  
• Recycling


  Process of creating new products from used things
• Five S


  • Sorting (Seiri)
  • Straighten / Set (Seiton)
  • Systematic/ Shining (Seiso)
  • Standardize (Seiketsu)
  • Sustain (Shitsuke)
• Sorting (Seiri)


  • Keeping the necessary things in the work area
  • Separating things that are needed from those that are not needed
  • Identifying items that are not needed and disposing of them by conducting a sale or putting them in appropriate places; some may be placed in areas where they cannot hamper workflow
• Straighten / Set (Seiton)


  • Arranging the necessary things in order
  • Putting them back in places where you can get them easily
  • Color-coding or labeling items for easy access
• Systematic/ Shining (Seiso)


  • Through cleaning, damages on equipment such as leaks, breakage, and misalignment are immediately noticed
  • Minor damages are immediately attended to prevent equipment failure and loss of function