LC Home Economics key terms

The process in which starch granules absorb liquid and swell when heated, then burst and release starch that thickens the mixture; on cooling it sets into a gel. Common in sauces, custard and rice.

The breakdown of starch into shorter chains called dextrins when dry heat is applied, producing browning and a toasted flavour, as in toast or the crust of bread.

A chemical reaction between amino acids and reducing sugars that occurs during dry heating, creating brown colour and savoury flavours, as in grilled meat, baked bread crust or roasted coffee.

The oxidation of sugar when heated to a high temperature, producing a brown colour and a characteristic sweet-bitter flavour. It occurs without protein, unlike browning reactions involving amino acids.

The process of dispersing one liquid within another that would normally separate, such as oil in water. An emulsifier coats droplets and keeps the mixture stable, as in mayonnaise.

The irreversible setting of protein when heated, acidified or agitated, changing it from liquid to solid. Examples include egg white turning firm and the curdling of milk.

The change in a protein's three-dimensional structure caused by heat, acid, salt or mechanical action, altering its properties before it sets. It explains why whisked egg white foams and firms.

A thickener made by cooking equal amounts of fat and flour together before adding liquid. The cooking time affects colour and flavour, from white to brown, and its thickening power.

The transfer of harmful microorganisms from one food or surface to another, often via hands, chopping boards, utensils or drips from raw meat. Preventing it is a core food safety practice.

The temperature range, usually about 5°C to 63°C, in which bacteria multiply most rapidly. Food should be kept outside this range during storage, preparation and holding.

The practices that keep food safe to eat, including clean hands and surfaces, correct temperature control, safe storage and pest control. It aims to prevent foodborne illness.

The systematic assessment of food using the senses of sight, smell, taste, touch and hearing. Tests may be preference tests or difference tests and are used to develop and compare products.

The degree to which a food is pleasant to eat, influenced by appearance, aroma, flavour, texture and temperature. It affects food choice and consumer acceptance of a product.

Nutrients needed in large amounts to supply energy and body-building materials: carbohydrates, proteins and fats. Each provides energy and has additional structural or regulatory roles.

Nutrients required in very small amounts that do not supply energy but support body functions: vitamins and minerals. They are essential for health and must be obtained from the diet.

A ranking of carbohydrate-containing foods by how quickly they raise blood glucose compared with a reference food. Low-GI foods release glucose slowly and can aid sustained energy.

The indigestible parts of plant foods, including cellulose and pectin. Fibre aids digestion, prevents constipation and can help manage blood cholesterol and glucose levels.

An eating pattern that supplies all essential nutrients in the amounts needed for health, with energy intake matched to energy expenditure. It emphasises variety and the right proportions of food groups.

The energy the body uses at rest to maintain vital functions such as breathing, circulation and cell repair. It accounts for a large share of daily energy needs and varies with age, sex and body size.

The relationship between energy taken in from food and drink and energy used by the body. Positive balance leads to weight gain; negative balance leads to weight loss.

The addition of nutrients to a food to improve its nutritional value, often to replace losses in processing or to address a public health deficiency, such as adding iodine to salt.

Substances added to food for a specific purpose such as preserving, colouring, emulsifying or sweetening. They must be approved for use and are usually listed on the label.

The information printed on food packaging, including ingredients, allergens, nutrition information, storage instructions and date marks. It guides safe use and informed consumer choice.

The value of the next best alternative given up when a choice is made. In resource management it explains why choosing one use of money or time means losing another.

The condition in which resources such as money, time and energy are limited while wants are unlimited. Scarcity forces individuals and families to make choices and set priorities.

A plan that estimates expected income and planned expenditure over a period. It helps control spending, avoid debt and match resources to goals and priorities.

The legal and moral entitlements of buyers, such as the right to safety, accurate information, choice and redress for faulty goods. These protect consumers in the marketplace.

A marketing or design strategy in which products are made to become outdated or fail after a limited period, encouraging repeat purchase. It raises concerns about waste and consumer value.

A phase in the family life cycle, such as starting a household, child-rearing, launching children or retirement. Each stage brings different needs, resources and demands.

The process of identifying, allocating and using family resources such as time, money and skills to achieve goals. It involves planning, decision-making, implementing and evaluating outcomes.

The process through which individuals learn the values, norms, roles and skills of their society, largely through family, school, peers and media. It shapes identity and behaviour.

Values are the beliefs a person or group holds about what is important or desirable; norms are the shared rules of behaviour that follow from them. Both influence family and consumer decisions.

The two basic sets of yarns in woven fabric. Warp yarns run lengthwise and are usually stronger; weft yarns run across the width and interlace with the warp to form the cloth.

The way yarns or fibres are arranged to make cloth, including woven, knitted and non-woven constructions. Structure affects stretch, strength, drape and care requirements.

The way a fabric hangs and falls when suspended or worn, determined by its weight, stiffness and structure. It influences silhouette and design suitability.

The process of creating a flat paper template from body measurements to guide cutting and sewing of garments. It allows accurate fit and the adaptation of designs.

The extra fabric left between the stitching line and the raw edge of a pattern piece, allowing the garment to be joined and finished. Its width depends on the seam type.

A trial garment made from inexpensive fabric to test the fit and design of a pattern before cutting the final fabric. It allows adjustments to be made cheaply.