LC Home Economics flashcards

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

Gelatinisation

The process in which starch granules absorb water, swell and burst on heating, releasing amylose and thickening the liquid; cooling may then set a gel.

Maillard reaction

Non-enzymatic browning between amino acids and reducing sugars at high heat, producing brown colour and savoury flavours, as in toast and roasted meat.

Emulsifying agent

A substance with both water-loving and fat-loving parts that holds oil and water droplets dispersed, such as lecithin in egg yolk in mayonnaise.

Danger zone

The temperature range of roughly 5°C to 63°C in which food-poisoning bacteria multiply most rapidly; food should be kept outside this range.

Collagen to gelatin

Moist, prolonged heat above about 70°C converts tough connective collagen into soft gelatin, tenderising meat; dry high heat has the opposite effect.

Gluten development

Hydrated glutenin and gliadin form an elastic network when dough is kneaded; fat and sugar limit hydration and therefore shorten the network.

Standard recipe

A tested recipe stating exact ingredient quantities, portion number, method and yield, allowing consistent results and accurate costing per portion.

Sensory discrimination test

A test such as the triangle or paired comparison test that asks assessors to detect a difference between samples rather than to state a preference.

Basal metabolic rate

The energy the body uses at complete rest to maintain breathing, circulation and cell activity, influenced mainly by lean mass, age and sex.

Body mass index

Weight in kilograms divided by height in metres squared; adult categories are under 18.5, 18.5 to 24.9, 25 to 29.9 and 30 or above.

Haem versus non-haem iron

Haem iron from animal foods is absorbed efficiently; non-haem iron from plants is absorbed better with vitamin C and less well with phytates and tannins.

Glycaemic index

A ranking of carbohydrate foods by how quickly they raise blood glucose compared with a reference food; low-GI foods release glucose slowly.

Dietary reference values

A set of intake benchmarks including the estimated average requirement, reference nutrient intake and lower reference nutrient intake used for population guidance.

Soluble fibre

A fibre type found in oats, pulses and pectin that forms a gel, slowing glucose absorption and helping to lower blood cholesterol levels.

Energy percentage calculation

The share of total energy from a nutrient, found by multiplying grams by its kilocalories per gram and dividing by total kilocalories, then multiplying by 100.

Fat-soluble vitamins

Vitamins A, D, E and K, which need dietary fat for absorption, are stored in body tissues and can accumulate to toxic levels in excess.

Management process

A cyclical sequence of identifying needs, setting goals, planning, implementing and evaluating, with evaluation feeding back into revised plans.

Opportunity cost

The value of the best alternative given up when a choice is made, such as the savings forgone when money is spent on a purchase.

SMART goals

Goals that are specific, measurable, achievable, relevant and time-bound, making progress observable and evaluation of outcomes possible.

Unit price

The total price divided by the quantity or weight, used to compare value across differently sized packages of the same or similar product.

Fixed versus variable expenditure

Fixed expenditure such as rent stays the same regardless of use; variable expenditure such as electricity changes with consumption and behaviour.

Planned obsolescence

Designing products with a limited useful life so replacements are needed sooner, increasing long-term consumer spending and waste.

Consumer redress

The process of seeking compensation or remedy for faulty goods or poor service, usually starting with the retailer and proof of purchase.

Family life cycle

Stages from family formation through child-rearing and launching to later life, each changing income, expenditure and care responsibilities.

Role conflict

Tension experienced when the demands of two roles a person holds, such as worker and carer, make incompatible claims on time and energy.

Primary socialisation

Early learning of norms, values and language within the family, forming the basis for later secondary socialisation at school and through peers.

Dependency ratio

The number of dependants, children and older people, relative to the working-age population, indicating pressure on services and public finances.

Collaborative conflict resolution

A strategy in which both parties discuss underlying needs and seek a solution benefiting both, rather than one side winning at the other's expense.

Staple versus filament fibre

Short staple fibres are spun into yarn and give warmth and absorbency; continuous filament fibres give smoothness, strength and lustre.

Twill weave

A weave with diagonal ridges formed by passing weft over two or more warp threads, giving strength and drape, as in denim.

Bias grain

The direction at 45 degrees to the lengthwise and crosswise threads, giving the greatest stretch and best drape in woven fabric.

Design specification

A set of measurable requirements covering function, materials, size, cost and safety that a product must meet and against which it is evaluated.