Softball

                  In our Physical Education 4 subject, Softball is our sport and we are playing the slow pitch softball. Our phed instructor is Mr. Leo Jacob. Softball is a variant of baseball played with a larger ball on a smaller field. It was invented in 1887 in Chicago as an indoor game. It was at various times called indoor baseball, mush ball, playground, soft bund ball, kitten ball, and, because it was also played by women, ladies' baseball. The name softball was given to the game in 1926. There are two types of softball. In the most common type, slow-pitch softball, the ball, sometimes larger than the standard 12 inches, must arch on its path to the batter; there are 10 players in a team; and bunting and stealing are prohibited. In fast pitch ball, the pitch is fast, there are 9 players on the field at one time, and bunting and stealing are permitted.

                As we start playing this game, we are all difficult to hit the ball because we are all beginners. On my first try, it was really difficult to hit the ball, but on my second try, I hit it! Last Thursday, we had a friendly game with the second year BPE. Even though we lost our game, I still enjoyed the game and I guess I have my new sport! J

Summer Class

                We had a summer class last April 2013 up to May 2013 as part of our BSA curriculum; it is called as AGSC 99, PRACTICUM (SKILLS DEVELOPMENT IN AGRICULTURE). It is composed of twelve topics which are Poultry Production, Meat Processing, Sine Production, Ruminant Production, Feed Formulation, Orchard Establishment, Vegetable Production, Postharvest, Plant Propagation, Crop Protection, Computer Operation and Parliamentary Procedure.

                In Poultry production, we teach us on how to make a brooding pen for chicks and compute for the production cost of birds. In Meat processing, we make tocino and hamburger patties and compute for its total cost. In Swine production, we practice on giving injectable medicines to the hogs and we measured the girth and length of it. In ruminant production, we discussed about ruminant animals and the foods/forages they eat. In feed formulation, we teach us how to formulate feed nutrition to the animals. In Orchard establishment. We've done layouting in the field. In vegetable production, we teach us the Fertilizer computation. In Postharvest, we discussed about the different practices after harvesting. In Plant propagation, we discussed about the seeds and different planting materials. In Crop Protection, we collected some weeds and diseased plants to identify. In Computer Operation, we teach us to work on Microsoft Excel and Microsoft PowerPoint, I enjoyed this part. In parliamentary procedure, we discussed on how to act in this activity, we've done some demonstration. I enjoyed our summer class 2013.

Fieldtrip

                March 06, 2014, Thursday, the Physics Department of Cavite State University conducted an activity outside the campus, a Fieldtrip. I and my classmates and friends joined in this activity. Overall we are composed of 60 busses. We went to Gardenia, Nuvali and Enchanted Kingdom in Laguna. Our first stop is in the Gardenia where we showed to us on how to make their delicious bread and they have free bread after the tour. Next stop is the Nuvali, it is a subdivision park in Sta. Rosa, Laguna. This park is so beautiful. It has restaurants and you can take a ride in a boat or in the bicycle and also you can feed the coy fish. My friends and I took a boat riding and feed the coy fish. We took some pictures in this wonderful park. And for our last destination for our trip is the Enchanted Kingdom. This is also a wonderful park in Sta. Rosa City, Laguna. This park has many different and wild rides, challenging games and food stuff. We took a risk ride on the EKstreme tower, Jungle Log Jam and many others. Also we took a lot of pictures here in this amazing park. We left in the Enchanted Kingdom at 7 o’clock in the evening. I think it was passed 9 o’clock when we arrived in Indang. This trip was so great. And thanks God that we are safe way back home.

Slaughterhouse Visitation

                As part of our requirements in AGCS 6 we are required to visit slaughterhouses. Our class is divided into six groups with six to seven members. Our group is composed of Christel, Lucille, Diane, Ate Aleli, Jasmin, Ate DM and I. When we are to visit the slaughterhouses, we decided to join to the group of Ate Cindy, Kuya Ronell, Kuya Ian, Kuya Kenneth, Micah, Fhaye and Jerick. Last December 2013, we visited the slaughter house of Indang. We went to the slaughterhouse at around 8 o’ clock in the evening to observe and to know the different slaughtering processes in hog that is done y the butchers. After that, we went back home at around 12midnight and had a sleepover at Diane’s house.

                The second part of our slaughterhouse visitation was in Trece Martirez City Slaughterhouse. December 18, 2013, we went there, we arrived at 7:30 in the morning. We assisted by Mr. Gilbert Maminta, meat inspector and Mr. Bayani Lubigan, the Slaughterhouse Master. They showed to us the different slaughtering operations in hog and in cattle. Also, we participated in this activity, we slaughtered two hogs, each of us did the operation from stunning, bleeding, scalding, dehairing, eviscerating, splitting up to carcass washing. After that, we had also an examination and we all passed.

Skinless Longganisa

                This is another part of our meat processing activity in our laboratory class in AGCS 6. Second week of March, we conducted this activity, Skinless Longganisa. We are required to wear proper clothing for this activity. Our professor teaches us on how to make this. Here are the following ingredients for making 1 kilo of Skinless Longganisa:

                1 kilogram ground meat

                2 tablespoon salt

100 grams sugar

¼ tablespoon Monosodium Glutamate (MSG)

¼ tablespoon prague powder

2 tablespoon anisado wine

1 head garlic (minced)

1 tablespoon black pepper

½ cup of pineapple juice

3 to 5 tablespoon cornstarch

Procedure:

                In a bowl, put the non meat ingredients, the salt, sugar, monosodium glutamate and prague poweder and mix. Then add the anisado wine. Now, put the 1 kilo of ground meat in the bowl add the minced garlic and black pepper. Mix it very well. After that, put the one half cup of pineapple juice and then the cornstarch. Mix it again until it becomes sticky. Prepare a packaging material, plastic labo can be use. In one plastic labo, you can make nine to twelve wrappers for skinless longganisa. Then do packaging. It can be placed in a freezer of refrigerator.

                After ding this activity, we computed for the total cost of ingredients for skinless longganisa and we answered a laboratory exercise to support our activity.

Tocino Making

                A part of our requirements in AGSC 6, we are required to conduct the different kinds of meat processing like Tocino making. Last month, we have conducted this activity in the laboratory. Suppose that we will be working on the laboratory, we are required to wear the appropriate clothing like a lab gown or apron, hairnet and a mask. Here are the following ingredients with their standard measurement for making 1 kilogram of Tocino:

                1kilogram of pork

                2 tablespoon salt

                100 grams sugar

    ¼ teaspoon Monosodium glutamate (MSG)

    ¼ teaspoon Prague powder

    2 tablespoon Anisado wine

    1 cup Pineapple juice

Procedure:

                Cut the pork into standard size of Tocino. In a bowl, put the salt, sugar, MSG and prague powder and mix it then add the anisado wine. After mixing it, put the pork in the bowl and mix with the non meat ingredients and then add the pineapple juice. After this, put the tocino in a Tupperware and put into the refrigerator and wait for two to three days before cooking to have a better taste.

                After we make tocino, we computed for the total cost of this activity and how much profit we can earn from this. And also we answered a laboratory exercise to support our activity.

AGCS 6

This subject introduces us to Slaughter of Animals and Processing of their Products. We are spending two hours for lecture and six hours for laboratory. Our class is every Monday morning from 7 to 12 noon and every Tuesday afternoon from 3 to 6 pm. Our professor is none other than Mrs. Teresita Labrador, the Chairman of the Department of the Animal Science.

In this subject, we've done a lot of activities such as Slaughterhouse Visitation in Indang and Trece Martirez City, Cavite, dressing chicken and meat processing like Tocino and Skinless Longganisa. We also classified and graded the different meat cuts in the public market of Indang. We defined a lot of terms regarding to this subject. We learned on how to slaughter animals like in hog, cattle and chicken and the factors to be considered in slaughtering. Also the Republic Acts that covers the welfare of the animals. The different and other principles in selecting meat, the different types of cuts in meat like in pork and beef. For meat processing, we learned the common materials and equipment that is use for the process and the proper clothing when working.

When it comes to the examinations, Mam Labrador is very strict. Her exams are sometimes difficult and sometimes easy, but if you study you will get it!