JCE Home Economics 21 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 9 kilocalories per gram, more than twice the energy of carbohydrate or protein at 4 kcal per gram each. This is why high-fat foods are energy dense.

Complete protein

A protein supplying all essential amino acids in amounts sufficient for human needs. Animal foods such as eggs, milk, meat and fish are typical examples.

Water-soluble vitamins

Vitamins B and C, which dissolve in water, are not stored in large amounts and excess is excreted. They are easily lost by leaching and heat during cooking.

Danger zone

The temperature range of roughly 5 to 60 degrees Celsius in which bacteria multiply most rapidly. Food should spend minimal time within this range.

Gelatinisation

The process in which starch granules absorb water and swell on heating, thickening the liquid. On cooling, the mixture may set into a gel.

Maillard reaction

Browning between reducing sugars and amino acids that occurs above about 140 degrees Celsius, producing characteristic flavours and colour in baked and roasted foods.

Emulsion

A stable mixture of two immiscible liquids such as oil and water. Egg yolk lecithin stabilises oil-in-water emulsions in mayonnaise and sauces.

Gluten development

Hydrated wheat proteins glutenin and gliadin form an elastic network when worked. Kneading strengthens it, while fat and sugar weaken and shorten it.

Cross-contamination

Transfer of harmful microorganisms from raw food or surfaces to ready-to-eat food. Separate boards and handwashing at least 20 seconds prevent it.

Fat pan fire

A fire involving hot cooking oil. It is smothered with a lid or fire blanket; water must never be used because it causes violent spitting and spreading.

Opportunity cost

The value of the next best alternative given up when a resource is used for one purpose rather than another. It applies to time and money alike.

Management process

The cycle of planning, implementing and evaluating use of resources. Evaluation provides feedback that informs revision of the next plan.

SMART goal

A goal that is specific, measurable, achievable, relevant and time-bound. Such goals allow clear evaluation of whether the target was met.

Human resources

Personal resources such as time, energy, knowledge, skills and talents that people apply to meet goals. They differ from non-human resources such as money and equipment.

Felting

Matting of wool fibres caused by heat, moisture and agitation, which opens the scales and locks them together. It causes permanent shrinkage in washing.

Twill weave

A weave with diagonal lines produced by passing weft over two or more warp yarns in a stepped pattern. It is strong, drapes well and resists soiling.

Thermoplastic fibre

A synthetic fibre such as polyester or nylon that softens and melts when heated. Garments made from it need low iron temperatures and cool washing.

Satin weave

A weave with long floats of yarn across the surface, giving high lustre and smoothness but relatively low abrasion resistance and a tendency to snag.

Grain line

A pattern marking showing the direction of lengthwise fabric grain. Pattern pieces must be aligned with it to prevent garment twisting and stretching.

Staystitching

A row of straight stitching worked just inside the seam line on curved edges such as necklines. It stabilises the fabric and prevents stretching before construction.

Seam allowance

The margin between the stitching line and the raw fabric edge, commonly 1.5 centimetres. It is marked on the pattern and transferred to the fabric.

Full-bust adjustment

A pattern alteration that adds width and length at the bust area only, preserving the fit at the waist and shoulders for a larger bust.

Chlorine bleach hazard

Chlorine bleach releases toxic chlorine gas if mixed with ammonia or acidic cleaners. Bleach and ammonia products must never be combined in cleaning.

Protein stain treatment

Stains such as blood or egg are removed with cold water and blotting from the back of the fabric. Hot water coagulates the protein and sets the stain.

Hard water

Water containing dissolved calcium and magnesium ions that reduce detergent lather and leave scale. Softeners or sequestering agents counteract the effect.

Care label symbols

Standard symbols on garments indicating washing temperature, bleaching, drying, ironing and dry cleaning requirements. They guide safe maintenance of textiles.

Housing affordability

A common benchmark treating rent or mortgage plus utilities as affordable when it uses no more than about 30 percent of gross household income.

Universal design

Design of housing and products usable by people of all ages and abilities without adaptation, for example step-free entrances, wide doorways and lever handles.

Work triangle

The path linking sink, hob and refrigerator in a kitchen. Keeping its total length short and unobstructed reduces steps and effort during food preparation.

Object permanence

The understanding that objects continue to exist when out of sight, developing in Piaget's sensorimotor stage at around eight months of age.

Secure attachment

A strong emotional bond formed when a caregiver responds consistently and sensitively. It supports later social confidence and emotional regulation in children.

Unit pricing

The price per standard unit such as per 100 grams or per litre, allowing shoppers to compare value across different package sizes and brands.

Contract elements

Offer, acceptance, consideration and intention to create legal relations. All are generally required before a purchase agreement becomes legally enforceable.