Equipment Facts Function Have you used this in your project ?

Needle Hand sewing, Long slender with a point at the tip. The needle can be threaded with thin thread or thicker embroidery thread.

Pins Used to hold fabric together prior to hand sticking or tacking.

Embroidery thread Specially spun for hand embroidery

Fabric Shears Used to ONLY CUT fabric

Embroidery scissors Special scissors used only to cut thread or embroidery threads

Sewing machine Electrical equipment - designed to sew materials together faster , improve accuracy and stronger construction than by hand. Can also be used for decorative stitching additional to hand embroidery.

Tailors chalk Helpful in the construction stage. Used for making measurements or alterations. Can be brushed off. Leaves no permanent mark

Seam allowance Important in the construction stage . The seam allowance is used for TACKING and will ensure the product will not fall apart.

Un-picker Removes stiches quickly.

Fabric Pens Decorative technique to help you embellish your designs . Not the same as felt tips !

Fabric Paint Decorative technique. To help you embellish your designs. Not the same as poster paint !

CAD Computer aided design use of computer software to support the design of a product

CAM Computer aided Manufacture – One off, Batch, Mass, Continuous

Disassembly Examining closely unpicked seam and taking apart to reduce the product to its individual components

Decorative TechniquesEmbellishment Techniques

To make something look better

Applique Stitching one piece of fabric onto another. Can be hand stitched or sewing machine.

Embroidery Different stitches to embellish your designs; chain, split, French not, back stitch.By hand or can be sewing machine

Patchwork Pieces of fabric are sewn together to make a new piece of fabric.

MaterialsFibres and fabrics

Fibres Long, thin strands of materials, which are twisted (spun) together to make yarn/ material

Synthetic fibres Polyester, Nylon, Elastane. Fibres made from oil. Synthetic fibres are made mainly from non-renewable coal and oil refined into polymers and do not degrade easily.

Natural Fibres Natural fibres come from plants or animals. They are easily renewable and biodegradable. Fibres made from plant or animal cotton, wool, silk.

Blended fibresPoly cotton Blended fibres are mixtures of fibres that combine properties.

Fashion and textiles, material properties could be drape, soft handle and on-trend colours, prints, water resistant or insulation from cold temperatures. You may also be designing a solution for extreme environments such as Armed Forces, Fire Brigade or Police.

Lifecycle assessment – analyses the impact of a product from cradle to grave . Evaluates all the stages below and allows designers to carefully consider a products environmental impact.

Raw materials extraction Energy required to produce raw materials. Is it high or low ? How disruptive is the extraction of the raw material i.e. drilling, mining, farmed, gathered.

Transporting raw materials

How far does the raw material need to travel ? What is the carbon foot print

Making the materials Environmental impact of the material processing. Impact of chemicals and other pollutants.

Manufacturing Energy required to make the material required

Using the product Energy required to use the product/ Can any of the component parts be recycled ?

Disposal and recycling How is the product disposed, Environmental impact if only suitable for a landfill site. Is it possible to recycle any of the component parts

Product Analysis to help to consider the strengths and weakness of designs and products

ACCESS FM is an acronym used when designing and making, especially when analysing products and ideas. Try using some of these terms next time you are designing, making or buying something

What are the strength and weaknesses of your designs and final product ?

Rainbow Annotation Describe, Explain, Justify,

A Aesthetics Colour, shape, any ergonomic considerations

C Cost Will it be a one off, batch, mass, continuous ? What factors will affect your products unit cost.

C Customer Who is your target audience and why ? Who is not going to be your target audience and why ?

E Environment How sustainable is your product. Does it have a good or poor lifecycle, can it be recycled or used ?

S Safety What are key safety considerations for this design ? How will you reduce the hazards ? Is the design safe to use and why ?How will you test the design to confirm it is safe to use ?

S Size Have you chosen the design to be a certain design ? Why have you chosen it to have these dimensions.Have you included any ergonomic considerations

F Function What is the function of your product.Why will your product be able to complete this function successfully.Have you completed FUNCTIONAL TESTING ?

M Manufacture What manufacturing process do you THINK will be suitable to your product; one off, batch mass continuous. Will the manufacturer of the product us CAM computer aided manufacturer

Acklam Grange Design Technology Key Knowledge

R’s Life Cycle assessment of your designs and final product

Reduce Design the product using fewer raw materials. Designstage optimisation is key to achieve this

Rethink Reconsidering all aspects about the product to see if it could be more sustainable.

Refuse No accepting it’s the best option - RETHINK

Recycle Can the product be disassembled to make a new product, be repaired or spare parts for another.Recyclable materials some synthetic fibres, manmade fibres

Repair Design for maintenance – being able to mend the product will make the product last longer. IMPROVED LIFECYCLE ASSESSMENT.

4 Stages1. Identify2. Design3. Optimise4. Identify

Cooking Methods and heat transfer method

Part of the cooker used

Recipe Example Year 7 Food

Simmering A method of cooking in deep water just below boiling point – mall bubbles

Oven hob and saucepan

Frying Cooking method where food is cooked and browned in hot fat –amounts of fat vary

Oven hob and frying pan

Baking Cooking food in an oven with dry heat

Main oven or small top oven

Grilling Method of cooking under intense heat. Food is placed close to heat sauce and can not be thicker than 3.5cm depth

Oven grill/small top oven

Boiling Cooking in deep liquid at 100 degrees – largerapid bubbles

Oven hob and sauce pan

Sauté Method of cooking in fat to caramelise natural sugars

Oven hob and saucepan

Making Techniques Equipment Year 7 Recipe

Rubbing in A method used for making pastry/crumbles/cakes. Where fat is rubbed into flour using finger tips

Fingertips

Bridge and claw cutting technique

Arch hand to create a bridge when holding food. Hold food in place to dice into smaller pieces with a claw hold.

Sharp knife, chopping board and sharp knife

Folding Gentle mixing of ingredients usually done with a plastic spatula or large metal spoon

Spatula, large metal spoon

Mixing The combining of ingredients Hands, spatula, spoon

Forming/shaping Process of combined ingredients into a shape

Hands

Chopping To cut something into pieces using bridge and claw

Chopping board, sharp knife

Equipment images and the correct function

Electronic scales/ Measuring jugWeighing and measuring dry ingredients liquids

Chopping boardSafe preparation of ingredients using a sharp knife

ColanderDraining boiling hot water from pasta or vegetables safely

Cooling trayTo cooling baked food straight from the oven

SaucepanUsing on the oven hob to make sauces or using to simmer and boil

GraterTo make ingredients smaller instead of shopping

Mixing bowlA mixing bowl is a deep bowl that is particularly well suited or mixing ingredients together in.

Oven glovesHeat insulated to use taking hot foods of the oven

Best practise for hygiene and safety in a food lesson1. Wear a clean apron2. Keep long hair tied up3. Clean hands with sanitiser. If you touch your nose re sanitise4. Use hot soapy water (60degrees)5. Use a dishcloth to wash and tidy up6. Check all waste food has been removed into the bin.7. Be aware of any hazards and risks. Make sure you use the correct equipment and

method.8. Use oven gloves9. Keep work area tidy – especially any trip or slip hazards10. Use a large mixing bowl to keep all

Word wall - Sanitiser, Cross contamination, Risks, Hazards, Bacteria, Recipe, Apron,

nutrients Food Sources

Protein Cell growth and repair Plan and animal. Meat, chicken, fish, chickpea, lentils

Carbohydrate Two types sugars and starchy. Simplex Sugars fast release energy and complex starchy slow release energy

Sugar, honey, Pasta, Rice Bread, Potato

Fats & Oils Two types saturated and unsaturated fats. Good fats unsaturated, bad fats saturated.

Oilive oil, Rapeseed oil, Vegetable oil

Fibre Helps transport food through the digestive system Whole grain bread, Cereals, Fruit and Vegetables

Vitamins Two types water soluble (vitamin B 1,2,3,6,12) and fat soluble (A,D,E,K)

Works with main nutrients Protein, Fats and oils and Carbohydrates to provide overall health and well being

Minerals Calcium, Iron. Sodium Works with main nutrients Protein, Fats and oils and Carbohydrates to provide overall health and well being

Word wall Excess, Deficiency. Energy dense, Eatwell guide, Calories, Saturated fat, Unsaturated fat, Complex carbohydrates, Simplex carbohydrates, HBV, LBV, Osteoporosis, Coronary heart disease, Anaemia

The Eatwell Guide Shows how much of what we eat overall should come from each food group to achieve a healthy, balanced diet. You do not need to achieve this balance with every meal, but try to get the balance right over a day or even a week.

Fruit and vegetables About 1/3 of all food we eat should be from this group.At least 5 a day1 portion = 80g3heaped tablespoons of vegetables A glass of(150ml) of fruit juice – counts as a one portion a day)Does not include potato

Starchy carbohydrate About 1/3 of all food we eat should be from this groupIf possible choose wholegrain or higher fibre versions Include at least one starchy food in each meal.

Proteins Eat more beans and pulsesVegetable protein include tofu, tempeh, textured vegetable proteinEat 2 portions of sustainably sources fish per week – one oily typeEat no more than 70g a dayDo not consume too much processed read meet which can be high in salt and additives.

Dairy Eat 2-3 foods a day from this group-milk, yoghurt, cheeseChoose low fat and sugar versions Alternative milks such as soya, beans, nuts can be includedTry to choose unsweetened milks that have been fortified with calcium

Fats and Oils Eat only small amounts of foods in this group.Choose unsaturated oils – olive oil, rapeseed, and unsaturated vegetable spread.Keep saturated fats to a minimum

Healthy eating tip Advantage

Eat more fibre Healthy Digestive system

Eat more oily fish Vitamin A,D,E,K

Eat less salt Reduce risks of heart problems

Eat less sugar Reduce risks of diabetes

Drink 6-8 glasses of water Hydrated body

Get active Use energy up

Base meals on starchy carbohydrates

Slow release energy

Cut down on saturated fats Heart disease and obesity

Year 8 - Food Preparation and Nutrition - Unit 1 Nutrition

5 main nutrients 1. Protein2. Vitamins3. Carbohydrates 4. Minerals5. Fat

ProteinFat

Minerals

Carbohydrates

Vitamins

Nutrient Function in the body

Carbohydrates Needed by the body because they are the main source of energy in the body for movement. Needed by the body for digestion. Help the body grow

Protein

Needed by the body for growthRepair the body when it is injuredGives the body energy ( only if the body doesn’t have enough carbohydrates

Fat

Insulates the body from the cold and provides a ‘cushion’ to protect bones and organs such as the kidneysThe body breaks down the fat stores to release energyVitamins A, D, E and K are fat soluble vitamins so are stored in our body fat and released when needed

Vitamin A

Maintains normal visionGood maintenance of skin and the mucus membranesHelps with a healthy immune function

Vitamin DAbsorption and use of calcium Maintenance and strength of bones and teeth

Vitamin EAntioxidant that helps protect cell membranesMaintains healthy skin and eyes

Vitamin KNormal clotting of the blood

Vitamin complex

(also B – 1,2,12)

Healthy nervous systemEnergy release from foods

Vitamin C Absorption of ironProduction of collagen that binds connective tissuesAn antioxidant

Calcium

Strengthens bones and teethBones able to reach peak bone massGrowth of childrenClots blood after injuryPromotes nerves and muscles to work properly

Iron Supports the production of haemoglobin in red bloodHelps transport oxygen around the bodyVitamin C is required for absorption of iron

It is recommended to drink 6-8 glasses of water a day.It is very important to stay hydrated, as water controls your body temperature, removes waste products from the body, keeps skin healthy.If you don’t have enough water headaches often starts, you can become dehydrated, you can feel weak and sick.The main sources of water are – tap water, in foods such as vegetables and fruit. You can flavour your water with fruit or low sugar juices BUT you should limit the amount of smoothies and fresh fruit juices to 150ml a day.

Current guidelines for a healthy diet• Base meals on starchy carbohydrates• Eat lots of fruit and vegetables ( 5-7

portions per day)• Eat plenty of fish• Cut down on sugar and saturated fats• Have no more than 6gs of salt a day• Be active and be a healthy weight• Drink 6-8 glasses of water a day• Don’t skip breakfast

Nutritional needs throughout life1. ChildrenToddlers aged 1-3 years grow rapidly so it is essential they get a well balanced dietToddlers are physically very active and need a good supply of fat, this also helps with development of the brain and nervous systemNew healthy foods need to be introduced in an attractive and appealing way.Avoid sugary foods and drinks as they cause dental decay.2. TeenagersAdolescence is a period of rapid growth and this is when puberty occursThe need for energy and most nutrients is highAfter menstruation (a girl periods) begins, girls need more iron to replace blood losses.

Year 8 - Food Preparation and Nutrition - Unit 2 Energy Balance

ProteinFat

Minerals

Carbohydrates

Vitamins

Nutritional needs throughout life1. ChildrenToddlers aged 1-3 years grow rapidly so it is essential they get a well balanced dietToddlers are physically very active and need a good supply of fat, this also helps with development of the brain and nervous systemNew healthy foods need to be introduced in an attractive and appealing way.Avoid sugary foods and drinks as they cause dental decay.2. TeenagersAdolescence is a period of rapid growth and this is when puberty occursThe need for energy and most nutrients is highAfter menstruation (a girl periods) begins, girls need more iron to replace blood losses.

Energy Needs• Energy is required for us to grow, to keep the basic functions of our body going, and to be physically

active.• Energy requirements depend on your Basal Metabolic Rate ( BMR). BMR is the energy needed by the

body to power your internal organs when completely at rest.• An individuals’ BRM depends on their age, gender, and body size.• We use energy for movement of all types, known as Physical Activity Level ( PAL). • More physically active people require more food to supply their energy needs.• You can get tables which provide guidelines of energy intake at various stages of life• Malnutrition is a result of under consumption of nutrients. Anorexia and bulimia can lead to

malnutrition symptoms.

Energy Intake and Expenditure• The amount of energy calories ( kcal) or kilojoules (kj) a

food contains per gram is know as its energy density.Fat = 9kcal/g; Protein = 4kcal/g/ Carbohydrate = 4 kcal/g

• What we weigh depends on the balance between how much energy we consume from our food and how much energy we used up by being physically active.

• Government guidelines state that we need to undertake 60 minutes of aerobic activity every day.

• Reference Intake ( RI) is the recommended amount of each nutrient that is required

Body Mass Index• Body Mass Index (BMI) is a measure

that adults can use to see if they are a healthy weight for their height

• The ideal healthy BMI is between 18.5 and 25.

Diet – related Medical ConditionsIt is very important to have a balanced diet and know your energy needs as having a poor diet can lead to many different diet-related medical conditions;Bowel Caner, Obesity, Coronary Heart Disease ( CHD), Type 2 Diabetes, Iron Deficiency ( Anaemia), Dental Health, and Bone Health.

Equipment Facts to know and explain Used in project

Tenon saw Short blade with reinforced back for stability. Used for cutting timber natural and man made.

Coping saw Type of saw used to cut out intricate shapes in timber . To speed up the process jig saws can be used.

Mitre saw Used to make precise angle cuts in timber

Hack saw Is a fine tooth comb. More suited to thinner materials such as metals or plastics

Belt sander Can be used for the removal, finishing of materials or shaping such as wood, non ferrous metals and plastics.

Pillar drill

Rule Stainless steel rule. Used for measuring accurately

Tri Square To check and mark right angles

C.A.M Computer aided manufacturer

Apron Personal protection equipment - to protect clothing from dust, dirt, paint . Can be flame and chemical retardant

Goggles Personal protection equipment – to eyes from dust and loose particles

File / Rasp Tool used to remove small amounts of materials. Commonly used in woodworking & metal working

Screw Driver Can be a hand or electrical tool for screwing and unscrewing screws.

Bradawl Used to make indentations. Makes it easier to insert a nail or screw

Soldering iron

Small electrical hand tool melts solder. To fasten components on to a PCB

Solder Metal alloy, when melted makes a permanent metal joint between metal work pieces

C.A.D Computer aided design -

Acklam Grange Design Technology Key Knowledge

Manmade Materials

Thermoplastic Plastic can be repeatedly reheated and remoulded. Positive lifecycle assessment.

Thermoset Plastic these undergo chemical change resulting in them becoming permanently rigid i.e. they can not be reheated and reshaped. Negative live cycle assessment

Sheet based wood composite MDF, Chipboard, Plywood

Increased stability against warping. Have equal strength in all directions unlike natural timbers

Smart materials Thermochromic, Shape memory alloys

Defined as a material whose physical properties change in response to an out put.

Composites -Carbon fibre , KevlarGlass reinforced Plastic GRP

Produced by mixing two or more materials together. The main advantages for doing this that the properties can be enhanced and utilised.

Natural Materials

Metals – Ferrous cast irons, steels, mild steel, high carbon steel

Contains iron and carbon

Metals – Non ferrous, Aluminium, Copper, lead, zinc

Do not contain iron

Timber - Wood - Soft Scots pine, Spruce, Douglas fir. Generally evergreen.

Timber Wood - Hard Beach, Teak, Oak, Walnut. Deciduous – loose leaves in Autumn.

Shaping Materials

Line bending, Vacuum , Injection moulding, Casting, Forging, Extrusion

Functional properties of materials refer to how they actually work and performs rather than aesthetics. The functional properties are strength, weight, durability, elasticity, insulator, conductor

4 Stages1. Identify2. Design3. Optimise4. Identify

Product Analysis to help to consider the strengths and weakness of designs and products

ACCESS FM is an acronym used when designing and making, especially when analysing products and ideas. Try using some of these terms next time you are designing, making or buying something

What are the strength and weaknesses of your designs and final product ?

Rainbow Annotation Describe, Explain, Justify,

A Aesthetics Colour, shape, any ergonomic considerations

C Cost Will it be a one off, batch, mass, continuous ? What factors will affect your products unit cost.

C Customer Who is your target audience and why ? Who is not going to be your target audience and why ?

E Environment How sustainable is your product. Does it have a good or poor lifecycle, can it be recycled or used ?

S Safety What are key safety considerations for this design ? How will you reduce the hazards ? Is the design safe to use and why ?How will you test the design to confirm it is safe to use ?

S Size Have you chosen the design to be a certain design ? Why have you chosen it to have these dimensions.Have you included any ergonomic considerations

F Function What is the function of your product.Why will your product be able to complete this function successfully.Have you completed FUNCTIONAL TESTING ?

M Manufacture What manufacturing process do you THINK will be suitable to your product; one off, batch mass continuous. Will the manufacturer of the product us CAM computer aided manufacturer

Acklam Grange Design Technology Key Knowledge

R’s Life Cycle assessment of your designs and final product

Reduce Design the product using fewer raw materials. Design stage optimisation is key to achieve this

Rethink Reconsidering all aspects about the product to see if it could be more sustainable.

Refuse No accepting it’s the best option - RETHINK

Recycle Can the product be disassembled to make a new product, be repaired or spare parts for another.Recyclable materials some synthetic fibres, manmade fibres.

Repair Design for maintenance – being able to mend the product will make the product last longer. IMPROVED LIFECYCLE ASSESSMENT.

Product Standard (Quality) CE, British Standards Institute BSI,

Product legislation Patent, Trademark ™, Copyright (CP)

Lifecycle assessment – analyses the impact of a product from cradle to grave . Evaluates all the stages below and allows designers to carefully consider a products environmental impact.

Raw materials extraction Energy required to produce raw materials. Is it high or low ? How disruptive is the extraction of the raw material i.e drilling, mining, farmed, gathered.

Transporting raw materials

How far does the raw material need to travel ? What is the carbon foot print

Making the materials Environmental impact of the material processing. Impact of chemicals and other pollutants.

Manufacturing Energy required to make the material required

Using the product Energy required to use the product/ Can any of the component parts be recycled ?

Disposal and recycling How is the product disposed, Environmental impact if only suitable for a landfill site. Is it possible to recycle any of the component parts