Botswana BGCSE Home Management cheat sheet

The three energy-giving nutrients are carbohydrates (4 kcal/g), protein (4 kcal/g) and fat (9 kcal/g); vitamins, minerals and water supply no energy.

Basal metabolic rate (BMR) is the energy used at complete rest; total energy need = BMR + energy for physical activity + thermic effect of food.

Protein is made of amino acids; complete proteins (eggs, milk, fish, meat, soya) contain all essential amino acids, while most plant proteins are incomplete and should be combined, e.g. maize and legumes.

Deficiency diseases: lack of vitamin C causes scurvy, vitamin D and calcium cause rickets, iron causes anaemia, iodine causes goitre, and protein-energy lack causes kwashiorkor or marasmus.

Fat-soluble vitamins A, D, E and K are stored in the liver and need dietary fat for absorption; water-soluble B vitamins and vitamin C are not stored and excess is excreted in urine.

Food spoilage is caused by microorganisms, enzymes and oxidation; control methods are high temperature (cooking, canning), low temperature (chilling, freezing), drying, salting, pickling, and removing air.

The danger zone for bacterial growth is roughly 5–60 degrees Celsius; reheated food must be heated through to at least 70 degrees Celsius, and cooked and raw foods must use separate boards.

A balanced diet supplies carbohydrates, proteins, fats, vitamins, minerals, water and dietary fibre in correct proportions; fibre (roughage) adds bulk and prevents constipation but supplies no nutrients.

Meal planning rules: consider nutritional need of each family member, cost and season of foods, available equipment and fuel, variety of colour, texture and flavour, and time available for preparation.

Natural fibres: cotton, linen (plant/cellulose) and wool, silk (animal/protein). Regenerated: viscose/rayon. Synthetic: polyester, nylon, acrylic - all made from petrochemicals.

Cotton is strong when wet, absorbs moisture well, withstands hot washing and strong alkali, but creases easily and mildews if stored damp.

Wool is warm, elastic and absorbent but felts and shrinks with heat, friction and alkali; wash in cool water with mild neutral soap and dry flat.

Silk is lustrous and strong but weakened by sunlight, perspiration and strong alkali; use mild soap, cool water and avoid wringing.

Polyester and nylon are strong, quick-drying and crease-resistant but have low absorbency, melt at high iron heat, and hold oily stains - iron at low temperature.

Care-label symbols: washtub = washing (dots give temperature), triangle = bleaching, square = drying, iron = ironing (dots give heat), circle = dry cleaning.

Stitch length for general seams is about 2.5 mm (10–12 stitches per inch); backstitch at the start and end of every seam to secure threads.

A plain seam is the most common seam; finish raw edges by overcasting, zigzag, pinking or French seam, and press the seam open or to one side as the fabric requires.

Pattern layout rules: place pattern pieces on the straight grain (parallel to the selvedge), follow the fold line for 'place on fold' pieces, and keep directional prints running the same way.

Family life-cycle stages: beginning (newly married), expanding (children arrive), contracting (children leave), and ageing - needs and resources change at each stage.

Resources are human (time, energy, skills, knowledge) and material (money, tools, goods); management means planning, implementing and evaluating their use to reach goals.

The management process: identify the problem or goal, list resources, plan alternatives, decide and act, then evaluate the outcome and adjust.

A budget records expected income and planned expenditure; fixed expenses stay the same (rent), flexible expenses vary (food, fuel), and savings should be treated as a planned expense.

Consumer rights include the right to safety, information, choice, being heard, redress, consumer education, satisfaction of basic needs and a healthy environment.

A guarantee is a written promise to repair or replace faulty goods; a warranty is a similar but often longer-term assurance - always keep receipts and read the conditions.

Impulse buying is unplanned purchase on the spur of the moment; it can be reduced by shopping with a list, comparing unit prices and avoiding credit temptation.

Advertising techniques include bandwagon ('everyone has one'), testimonial (celebrity), glamour, and repetition; consumers must separate persuasive claims from factual information.

First aid basics for the home: cool a burn with running water for at least 10 minutes, stop bleeding with firm pressure, and never give food or drink to an unconscious person.

Standard weights and measures: 1 tablespoon = 15 ml, 1 teaspoon = 5 ml, 1 cup = 250 ml, 1 kg = 1000 g, and 1 litre = 1000 ml.

Measuring rules: measure dry ingredients in a dry measuring cup levelled with a straight edge; read liquid volume at eye level with the jug on a flat surface.

The rubbing-in method is used for shortcrust pastry and scones: rub fat into flour until it looks like fine breadcrumbs, then add liquid and handle lightly.

Creaming method: beat fat and sugar until pale and fluffy, add eggs gradually, then fold in flour - used for cakes and biscuits.

The all-in-one method mixes all ingredients at once; the whisking method traps air in eggs (sponges, meringues) and needs no raising agent for some mixtures.

Baking powder and bicarbonate of soda are chemical raising agents; yeast is a biological raising agent that produces carbon dioxide by fermentation; air and steam are physical raising agents.

Hygiene rules in the kitchen: wash hands before handling food, keep hair tied back, wear a clean apron, wash utensils in hot soapy water, and never lick spoons or fingers.

A project is assessed on planning, investigation, making, and evaluation; keep a record of decisions, materials used, costs, and problems solved with their solutions.

Evaluation criteria for practical work: appearance, texture, flavour, nutritional value, cost, time taken, suitability for the intended user, and suggestions for improvement.