ELECTIVE

____________________ 1. Organized and arranged into class intervals, presented in a frequency distribution form.
____________________ 2. Organization of data in a meaningful way that will make him handle and interpret data easily.
____________________ 3. It shows the scores or group of scores and their corresponding frequencies.
____________________ 4. It is difficult to derive conclusions or findings by simply arranging scores from lowest to
highest.
____________________ 5. It shows the scores or group of scores and their corresponding frequencies.
____________________ 6. It orders the data in a concise way.
____________________ 7. It is used to present purely qualitative data or if there are only few numerical data.
____________________ 8. Effective devices of presenting both qualitative and qualitative data.
____________________ 9. It is used to show how many values are accumulated up to a specific class.
____________________ 10. For a continuous set, we shall construct boundaries for each class by subtracting 0.5 from
Lower limits and adding 0.5 to upper limits.
____________________ 11. Numerical location of the center of the class.
____________________ 12. The percentage composition of each class relative to the total number of frequencies.
____________________ 13. It is the numerical location of the center of the class.

1 16 20 7 13
18 2 9 10 12
19 8 3 6 11
14 7 15 4 5

CLASS CLASS CLASS CUMULATIVE

FREQUENCY
LIMITS BOUNDARIES MARK FREQUENCY
TLE

____________________ 1. Flexible silicone pods that float on the boiling water.

____________________ 2. Faster than the hassle of boiling water on the stove.
____________________ 3. For soft-boiled eggs. They fit comfortably inside an egg without breaking the shell.
____________________ 4. Usually non-stick, but plain stainless steel exist.
____________________ 5. Use in cracking eggs so the shell will not mix.
____________________ 6. Specialized metal stove top pans have been around for a while. They are basically double
boilers with one to six depressions with fixed or removable pods.
____________________ 7. They are either countertop or hold in your hand.
____________________ 8. They are silicone rings conform to the bottom of pan to reduce egg ooze out.
____________________ 9. They are either countertop of hold in your hand.
____________________ 10. For serving and eating soft-boiled eggs.
____________________ 11. For up to three scrambled eggs. The shape in center separates and beats the eggs.

Describe the following:

12. Grade A eggs
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________

13. Grade B eggs

__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________

14. Grade C eggs

__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________

15. When an egg ages what happens to the following:

____________________ AIR CELL
____________________ YOLK
____________________ THICK WHITE

____________________ 16. Refers to poultry or fowl products.

____________________ 17. It contains Vitamin A, D, and E.
____________________ 18. Consist primarily of how many percent of water____.
____________________ 19. Consist primarily of how many percent of protein____.
____________________ 20. Contains about 15% calories.
____________________ 21. Makes up about 33% of the liquid weight of the egg.
____________________ 22. Contains all of the choline.
____________________ 23. It is high in cholesterol, fat, and saturated fat.
____________________ 24. It contains no cholesterol
____________________ 25. Acts both as an emulsifier and leavener.
____________________ 26. A broad bladed implement bent to keep the hand off hot surface.
____________________ 27. A device with loops of stainless steel wire fastened to handle.
____________________ 28. A small implement used to brush the surface of unbaked pastries with egg or glaze.
____________________ 29. A screen type mesh supported by a round metal frame used for sifting dry ingredients like
starch and flour.
____________________ 30. A small hand tool used generally in decorative works such as making garnishes.
____________________ 31. A broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one
side.
____________________ 32. Large stainless holing about 3 onces used for mixing, stirring, and serving.
____________________ 33. Large, long-handled spoons with holes in the bowl used to remove larger solid particles
from liquids
____________________ 34. A perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to
drain, wash or cook ingredients from liquid.
____________________ 35. A kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour
and sugar.
____________________ 36. Used to measure an amount of an ingredient, either liquid or dry, when cooking.
____________________ 37. A miniature Bain Marie with an upper dish containing indentations each sized to hold an
egg or contains separate device for poaching.
____________________ 38. Deep cooking pan with a handle used primarily for cooking sauce.
____________________ 39. A heavy based frying usually of cast iron or copper, with rounded sloping sides used
exclusively for omelets and never washed after use but cleaned with absorbent paper.
____________________ 40. The removal of visible soil.
____________________ 41. Reducing the number of harmful microorganisms by using very hot water of a chemical
sanitizing solution.
____________________ 42. A kitchen appliance where you store food at cool temp.
____________________ 43. A hand-held mixer which usually comes with various attachments including a whisk
attachment for whisking cream, batters, and egg whites.
____________________ 44. A chamber or compartment used for cooking, baking, heating, or drying.
 F(x)=-5+4x3 3x2-5x+1 P(x)=2x-7 8z 2x+4x4
Q(x)=5-2x+4x3 12s2-5s4+2 H(x)=-3x 20x2
V(x)=5x3 W(x)=10x2-3x3+4 9x3+2x m2-5
V(x)=7+2x-x5 S(x)=2x4

MONOMIALS DEGREE BINOMIALS DEGREE TRINOMIALS DEGREE

NO.
HIGHEST LEADING STANDARD POLYNOMIAL
POLYNOMIAL FUNCTION OF DEGREE
EXPONENT COEFFICIENT FUNCTION
TERMS
P(x)=x2+5x3-3
P(x)=-4+7x
P(x)=2x2-2x+x4-1
P(x)=x+4-x3+6x5

ADDITION AND SUBTRACTION OF POLYNOMIALS

1. (5x2-2x+3)+(-2x2+7x+5) _________________________

2. (2x-3)+(5x2-2x+1)+(-3x+4) _________________________

3. (x4-x3+2x2+4)+(-3x5-x4-5x2-6) _________________________

4. (2x+1)+(2x-3)+(-2x-8) _________________________

5. (10x-9x3-1)+(-2x+6+4x3) _________________________
 6. (10x2-3x+5)-(-2x2+5x-2) _________________________

7. (2x+4x4-6)-(6x-2x4-5) _________________________

8. (-3+4x3+7x+x2)-(-x3-3x+4-3x2) _________________________

9. (5x+5)-(x4-3+9x+x2) _________________________

10. (-2x5-5x+2x3+8)-(3x3+x5+5-3x) _________________________

MULTIPLICATION AND DIVISION OF POLYNOMIALS

AP