Botswana BGCSE Home Management flashcards

33 cards. Read the term and the definition here. The deck at the top of this page is optional.

Energy value of fat

Fat supplies about 9 kilocalories per gram, more than twice the energy of carbohydrate or protein, which each give about 4 kilocalories per gram.

Complete protein foods

Foods containing all essential amino acids in adequate amounts, such as eggs, milk, fish, meat and soya. Plant proteins are usually incomplete and should be combined.

Scurvy cause

A deficiency disease caused by lack of vitamin C, showing bleeding gums, poor wound healing and weakness. Fresh fruit and vegetables prevent it.

Danger zone temperature

The range of roughly 5 to 60 degrees Celsius in which bacteria multiply fastest. Food should be kept above or below this range during storage and service.

Roughage in the diet

Dietary fibre from vegetables, fruit and whole grains. It adds bulk, helps prevent constipation and supplies no energy or nutrients, though it aids digestive health.

Balanced diet definition

A diet providing carbohydrates, proteins, fats, vitamins, minerals, water and fibre in correct proportions to meet the body's needs for energy, growth and repair.

Functions of water

Water transports nutrients, removes waste, regulates body temperature and is needed for digestion. About six to eight glasses daily are recommended for good health.

Food preservation methods

Techniques that slow spoilage by microorganisms, such as drying, salting, canning, freezing, pickling and smoking. Each removes or limits conditions bacteria need to grow.

Cotton fibre properties

A plant cellulose fibre that is strong, absorbent, cool and withstands hot washing and alkali. It creases easily, dries slowly and mildews if stored damp.

Wool care rules

Wool is warm and elastic but felts with heat, friction and alkali. Wash in cool water with mild neutral soap, avoid wringing, and dry flat away from direct sun.

Synthetic fibre traits

Polyester, nylon and acrylic are strong, quick-drying and crease-resistant but absorb little moisture, hold oily stains and melt at high iron temperatures.

Care label symbols

International symbols giving washing, bleaching, drying, ironing and dry-cleaning instructions. Dots inside a symbol indicate temperature; a cross means the treatment is forbidden.

Plain seam construction

The most common seam, made by placing right sides together, stitching on the seam line, then pressing open. Raw edges must be neatened by overcasting, zigzag or pinking.

Straight grain meaning

The direction of threads running parallel to the selvedge. Pattern pieces must be laid on it to keep garments hanging correctly and to prevent twisting.

Backstitching purpose

Stitching backwards for a few stitches at the beginning and end of a seam to lock the threads and prevent the seam from unravelling during wear or washing.

Silk fibre properties

A natural animal protein fibre with lustre, strength and elasticity. It is weakened by sunlight, perspiration and strong alkali, so mild soap and cool water are used.

French seam use

A seam that encloses raw edges inside a stitched fold, giving a neat finish. It suits fine, light fabrics such as silk, voile and net.

Viscose rayon origin

A regenerated fibre made from wood pulp treated chemically. It absorbs moisture well and drapes softly but loses strength when wet and creases easily.

Family life cycle stages

Stages a family passes through: beginning, expanding with children, contracting as children leave, and ageing. Needs and resources differ at each stage.

Human resources examples

Personal resources such as time, energy, knowledge, skills and attitudes. They are managed alongside material resources like money and equipment to achieve family goals.

Management process steps

Planning, implementing and evaluating. A goal is set, resources are identified, alternatives are compared, action is taken, then results are reviewed and improved.

Fixed versus flexible costs

Fixed expenses stay the same each period, such as rent or school fees. Flexible expenses vary, such as food, fuel and clothing, and can be adjusted more easily.

Consumer rights list

Rights to safety, information, choice, being heard, redress, consumer education, satisfaction of basic needs and a healthy environment, protected by consumer legislation.

Guarantee versus warranty

A guarantee is a seller's written promise to repair or replace faulty goods within a stated period. A warranty offers similar assurance, often for longer; keep receipts.

Impulse buying meaning

Buying unplanned on sudden desire rather than need. It is reduced by shopping with a written list, comparing unit prices and delaying decisions on expensive items.

Bandwagon advertising

A persuasive technique suggesting that everyone is buying the product, so the consumer should too. It appeals to belonging rather than to factual product information.

Burn first aid rule

Cool a burn under running water for at least ten minutes, cover with a clean non-fluffy dressing, and never apply oil or butter or burst blisters.

Standard spoon measures

One tablespoon equals 15 millilitres and one teaspoon equals 5 millilitres. Three teaspoons make one tablespoon; accurate measuring affects recipe success.

Rubbing-in method

A baking method where fat is rubbed into flour until it resembles fine breadcrumbs, then liquid is added. Used for shortcrust pastry, scones and rock buns.

Creaming method steps

Beat fat and sugar until pale and fluffy, add eggs gradually to prevent curdling, then fold in flour. Used for creamed cakes and biscuits.

Biological raising agent

Yeast, a living organism that feeds on sugar and produces carbon dioxide gas, making bread rise. Warmth, moisture and food are needed for fermentation.

Kitchen hygiene rules

Wash hands before handling food, tie back hair, wear a clean apron, use hot soapy water for utensils, and keep raw and cooked foods separate to prevent contamination.

Project evaluation points

Judge appearance, texture, flavour, nutritional value, cost, time taken and suitability for the intended user, then suggest specific improvements for future work.