TLE-50 Basic Electricity

Electrical wiring in general refers to insulated conductors used to carry electricity, and associated devices. This article describes general aspects of electrical wiring as used to provide power in buildings and structures, commonly referred to as building wiring. This article is intended to describe common features of electrical wiring that should apply worldwide.

Wiring safety codes

Wiring safety codes are intended to protect people and buildings from electrical shock and fire hazards. Regulations may be established by city, county, provincial/state or national legislation, sometimes by adopting in amended form a model code produced by a technical standards-setting organization, or by a national standard electrical code.

Electrical codes arose in the 1880s with the commercial introduction of electrical power. Many conflicting standards existed for the selection of wire sizes and other design rules for electrical installations.

The first electrical codes in the United States originated in New York in 1881 to regulate installations of electric lighting. Since 1897 the U.S. National Fire Protection Association, a private nonprofit association formed by insurance companies, has published the National Electrical Code (NEC). States, counties or cities often include the NEC in their local building codes by reference along with local differences. The NEC is modified every three years. It is a consensus code considering suggestions from interested parties. The proposals are studied by committees of engineers, tradesmen, manufacturer representatives, fire fighters, and other invitees.

TLE-21 Fishery Arts

Fishpond was the code name given to an extension to the British H2S airborne radar system fitted to Royal Air Force (RAF) Avro Lancaster and Handley Page Halifax heavy bombers during World War II. It was designed to give early warning of German night fighters approaching in the hemisphere below the carrying aircraft out to a range of 30 miles (48.2 km).

Fish cage farming is practiced all over the world. By keeping fish in cages, entire communities can share a body of water, while each farmer can tend to their own individual fish farm. Fish cage farming is attractive to many individuals because a large crop can be raised, tended and harvested in a small area. Since the fish are in a concentrated area, problems can be quickly recognized and addressed.




Harvesting

One of the benefits of fish cage farming is the ease of harvesting the fish. Fish may be removed with a hand-held net and processed or transported as they are removed. If the cage is large, nets may be used to move the fish toward one corner, where they may be more easily hand netted.

TLE-70 Metal Works and Welding

** A finished sample of Welding




Metalworking is the process of working with metals to create individual parts, assemblies, or large scale structures. The term covers a wide range of work from large ships and bridges to precise engine parts and delicate jewellery. It therefore includes a correspondingly wide range of skills, processes, and tools.

Metalworking is a science, art, hobby, industry and trade. Its historical roots span cultures, civilizations, and millennia. Metalworking has evolved from the discovery of smelting various ores, producing malleable and ductile metal useful for tools and adornments. Modern metalworking processes, though diverse and specialized, can be categorized as forming, cutting or joining processes. Today's machine shop includes a number of machine tools capable of creating a precise, useful workpiece.

This are the materials and safety tools in Welding

TLE-30 Food Processing

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed.


...This are the products that we done during our laboratories....

TLE-51 HANDICRATS

** This are my Product during our Handicrafts**

Cross-sticth

Foods II- Baking

Ingredients

12 oz plain flour
1 tsp cinnamon
1 tsp mixed spice
A pinch of salt
4 oz candied peel
4 oz cherries
2 lb dried fruits
4 oz blanched almonds
4 eggs
4 tbsp sherry
Finely grated 1 lemon
8 oz margarine
8 oz sugar
1 tbsp black treacle

Method

Sieve together all the dry ingredients.
Mix the peel, fruit, cherries, chopped almonds and lemon rind.
Whisk the eggs and sherry together.
Beat the margarine, sugar and black treacle until soft.
Add the flour and egg mixtures alternately to the margarine little by little, till it has a thick paste consistency.
Stir in the fruit mixture.
Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom.
Now, tie a double band of brown paper round the outside of the rim, standing well up above the top of it.
Put in the middle of a hot oven.
Bake for 3 1/4-3 1/2 hours
Keep the gas mark 3 for the first 1 1/2 hours, and then decrease to gas mark 2 for the remainder.
Cool the cake in the tin, then store in an airtight container.




What you will need

•2 3/4 cups (about 650 ml) of warm water
•Some flour (about 8 cups, though it varies). Regular, unbleached white flour works well. Whole wheat flour rises slowly, due to the lack of gluten, but a mix of 1/2 whole wheat and 1/2 white flour gives good results.
•Two packets of dried yeast.
•Three tablespoons (about 45 ml) of sugar or malt extract
•A bit less than a tablespoon (about 10 ml) of salt (optional)
•Shortening--butter, oil, lard, anything that's greasy and edible
•A big bowl
•Two bread loaf pans
•A big horizontal surface--a countertop works well
•Paper towels
•A spoon and a knife
•An oven
•A rack of some sort, or just the top of the stove
•Some butter for later
Procedure

Mix the water and sugar and, if desired, salt in the big bowl. Add the yeast. Go post a couple of messages to K5. When you come back, the yeast should have grown to form a stinky scum on the water.

Add flour and stir. At first, it will look like clumps of flour in liquid. Keep stirring and add more flour. Eventually, it will become a sticky, spongy mass.

Dump some flour liberally on your countertop or other horizontal surface. Remove the sticky mass with your hands and plop it onto the flour. Sprinkle flour over the top.

Now comes the part that puts many people off: kneading. For some, this is too much like work. Yet it's a satisfying kind of work. You can imagine it's the face of somebody you don't like. For each step of kneading, push down on the dough with the heels of your hands and spread it out. Then turn it over, sprinkle with flour, and fold it in half. True hackers will recognize that this uses the power of exponentiation; every iteration multiplies the number of layers by two. Twenty times, for about a million layers, is about right. Stop kneading when it stops sticking when you fold it over.

Food Selection

TLE10-FOOD I

Food Selection, Preparation and Cooking



Food
is any substance or material eaten to provide nutritional support for the body or for pleasure. It usually consists of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.



Here are the products that we prepare in Food-I
A. Bam-i
B. Hot cake
C. Maja blanca
D Spaghetti
E. Palitao
F. Four season


Bam-i



Bam-i is a stir-fry of two noodles, a specialty of the Visayan island of Cebu in the Philippines. My vacation there when I was a teenager made me fall in love with their beautiful beaches and this delicious noodle recipe.

Ingredients:
half a kilo of vermicelli noodles
half a kilo of thick noodle (canton or udon type)
3 cloves of garlic
a quarter of kilo of shrimps, shelled and deveined
1 cooked chicken breast chopped
1 onion sliced
1 chinese sausage sliced
2 carrots cut in julienne strips
one cup of shreaded cabbage
some patis
1 chicken cube dissolved 1 liter of water

Procedure:
Start by frying your shrimps on a heated pan with oil.  Add your garlic, onion and chinese sausage and sauté them.  Add the carrots, chicken  and your chopped cabbage.  Pour your chicken broth and let it simmer.  As it boils add your noodles and cover it.  Once the noodles have wilted start mixing them.  You can add more water if its necessary.  Put some salt and pepper to taste.




Hot Cake





Mga sangkap:
1 kahon ng hotcake mix
2 itlog
mantikilya
1 kutsarang baking powder
mantika
1/2 tasang tubig
Paraan:
Paghaluin ang hotcake mix at baking powder. Ilagay ang mantikilya at ilagay ang itlog. Haluing mabuti. Isunod ang tubig. Makpainit ng kawali sa mahinang apoy. Pahiran ng kaunting mantika ang kawali. Sa gitna ng kawali, dahan dahang ibuhos ang hinalong sangkap. Mas mainam kung sa nonstick pan magluto ng hotcake. Kapag bumubula na sa kulo ang hotcake mix, maingat na baliktarin ang hotcake. Kapag mamula mula na ang hotcake, hanguin. Lagyan ng 1/8 kutsaritang mantikilya ang ibabaw ng hotcake habang mainit.



Maja Blanca



Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1-1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )
 
How to cook maja:
In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool.
Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions


Spaghetti


Spaghetti Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
Spaghetti Cooking Instructions:
Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, sauté garlic and onions in cooking oil.
Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
Serve with the cooked spaghetti noodles and grated cheese on top.

Palitaw



Ingredients:

2    cups ground malagkit(glutinous rice) -grind 3 times
1/4  cup toasted linga(sesame seeds)
1     cup water
1     cup sugar
1     cup grated coconut
 
How to make palitaw
Soak malagkit flour with water for at least 1 hour.
Form into small balls and flatten with fingers to form tongues.
Drop in boiling water. When they float, skim and drop in cold water.
Drain and roll in mixed coconut, sugar and linga mixture.
Serve cold.



Four Season



Ingredients
200 ml olive oil
220g onions, chopped
300g capsicum, sliced
Ground black pepper
4 garlic cloves, finely chopped
6 fresh basil leaves, chopped
2 x 400ml cans peeled tomatoes, chopped
300 g pitted olives
300 g sliced champignons (button mushrooms)
Salt to taste


Preparation
In a five litre saucepan, heat the oil and add the onion and capsicum. Fry until soft. Add the black pepper, followed by the garlic, basil and tomatoes. Add the olives and mushrooms and salt to taste.

Simmer on a low heat for about 20 minutes.