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Year 7 & 8 Design & Technology > EoY Revision Content - Design & Technology > Flashcards

EoY Revision Content - Design & Technology Flashcards

1
Q

What are the 3 parts of risk assessment

A

Hazard
Risk Severity
Control Measure

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2
Q

Tensile Strength

A

A material’s resistance to the tension cause by a pulling force.

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3
Q

Compressive Strength

A

A material’s resistance to a crushing or squeezing force.

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4
Q

Triangles

A

A strong shape because they distribute the tension and compression forces evenly through the structure.

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5
Q

Prototypes

A

Models made to test if a design is successful and limitations needing to be improved.

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6
Q

What is OBS?

A

Opinion
Because
So What

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7
Q

Bridge

A

Use the knife to slice the ingredient in the bridge-like grip created by your forefingers and thumb.

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8
Q

Claw

A

With your thumb tucked under, holder the ingredient to be cut in a claw-like grip.

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9
Q

What is SCAMPER?

A

Substitute
Combine
Adapt
Modify
Put to another use
Eliminate
Reverse

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10
Q

Product Analysis

A

Not just describing a product, it is about understanding why it has been designed that way.

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11
Q

Design Fixation

A

When a designer focuses too much on one particular design and doesn’t consider the alternatives.

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12
Q

How does prototyping help when designing a product?

A

You can test the idea and identify limitations of the design to be improved.
You can ask other people for feedback on your design idea.

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13
Q

What are key things to consider when designing something for 3D printing?

A

No overhangs.
Very small details should be avoided.

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14
Q

Computer Aided Design (CAD)

A

Using computer software to draw, model and simulate the performance of products.

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15
Q

Virtual Model

A

A model of a design produced using CAD software.

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16
Q

What is the washing up routine?

A

Tidy
Water
Wipe
Clean
Dry
Check

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17
Q

Freezer Temperature

A

-18°C

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18
Q

Fridge Temperature

A

5°C

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19
Q

Food Storage Temperature

A

8°C or less

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20
Q

Body Temperature

A

37°C

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21
Q

Minimum Hot Holding Temperature

A

63°C

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22
Q

Cooking/Reheating Temperature

A

75°C

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23
Q

Boiling Water Temperature

A

100°C

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24
Q

What is the ‘Danger Zone’?

A

The ideal temperature for bacteria to grow.

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25
Q

Eatwell Plate

A

The UK Guidelines for a balanced diet.

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26
Q

Macronutrients

A

Nutrients needed by the body in larger amounts protein, fat and carbohydrate.

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27
Q

MicroNutrients

A

Nutrients needed by the body in smaller amounts vitamins and minerals.

28
Q

Energy Balance

A

Balancing food intake with energy expended.

29
Q

Joules

A

A measure of the energy provided by specific food items.

30
Q

Basal Metabolic Rate

A

The energy requirements that our body needs to
function, before we include exercise.

31
Q

What does BMI stand for?

A

Body Mass Index

32
Q

What is BMI?

A

Height to weight ratio for a person.

33
Q

BMI

A

weight (kg)
_______________
(height in m)2

34
Q

Rubbing In

A

Fat (e.g. marge) is rubbed together with flour to combine with air.

35
Q

Creaming

A

Mixing fat and sugar together creating tiny air bubbles.

36
Q

Simmering

A

Cooking just below boiling point.

37
Q

Dough

A

A mixture of dry ingredients and liquid that is mixed, kneaded, shaped and then baked.

38
Q

Yeast

A

A single-celled organism that metabolizes food into energy.

39
Q

Kneading

A

Kneading warms up the proteins, which allows them to expand making for a more elastic dough with better structure.

40
Q

Béchamel Sauce

A

A sauce made with 3 base ingredients, butter, milk and flour which can be flavoured with cheese.

41
Q

Battery

A

A collection of cells storing energy - has a positive (+ve) and negative (-ve) terminal.

42
Q

Resistor

A

Used to reduce current flow in a circuit - is non. polarised.

43
Q

Light Emitting Diode

A

Produces light, has a anode (+ve) and cathode (-ve) - is a polarised component.

44
Q

What is the proper name for Group Tools?

A

Boolean Operations

45
Q

Align

A

Allow you to arrange shapes.

46
Q

Scaffolding

A

Supports any 3D printed models with an overhang?

47
Q

Polarised

A

Requires to be in the correct orientation to work.

48
Q

Concave Peak

A

(Mountain shape) is the best shape of a solder joint.

49
Q

Aesthetics

A

How well a product appeals to the fives senses

50
Q

Function

A

What a product does and how it works.

51
Q

Size

A

How big or small the product is.

52
Q

Client

A

The person responsible for defining the design brief.

53
Q

User

A

The person(s) involved in using the product.

54
Q

Design Brief

A

A summary of the design opportunity.

55
Q

Design Specification

A

A document that lists all the design criteria that the finished product must meet.

56
Q

Ergonomic Design

A

“The science of how humans interact with objects Design for efficiency and comfort in the working environment.”

57
Q

Seasonal Foods

A

Foods that are only available at certain times of the year.

58
Q

Sustainable

A

Meets the needs of the present, without making it difficult for future generations to meet their own needs.

59
Q

Food Provenance

A

Know where food is grown, rears and caught and how it is produced and transported.

60
Q

Food Miles

A

The distance that the food item has travelled from where it was produced/grown to where it is consumed (eaten).

61
Q

Carbon Footprint

A

The amount of carbon dioxide that is added to the atmosphere through a process or activity.

62
Q

Baking

A

Placing food in in a hot oven to cook.

63
Q

Dicing

A

Cutting vegetables into small chunks.

64
Q

Yeast

A

A single-celled organism that metabolizes food into energy.

65
Q

Kneading

A

Kneading warms up the proteins, which allows them to expand making for a more elastic dough with better structure.

Year 7 & 8 Design & Technology (1 decks)

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