Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Tensile Strength

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Compressive Strength

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Triangles

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Prototypes

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is OBS?

A

Opinion
Because
So What

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Bridge

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Claw

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is SCAMPER?

A

Substitute
Combine
Adapt
Modify
Put to another use
Eliminate
Reverse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Product Analysis

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Design Fixation

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

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

A

No overhangs.
Very small details should be avoided.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Computer Aided Design (CAD)

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Virtual Model

A

A model of a design produced using CAD software.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the washing up routine?

A

Tidy
Water
Wipe
Clean
Dry
Check

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Freezer Temperature

A

-18°C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Fridge Temperature

A

5°C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Food Storage Temperature

A

8°C or less

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Body Temperature

A

37°C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Minimum Hot Holding Temperature

A

63°C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Cooking/Reheating Temperature

A

75°C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Boiling Water Temperature

A

100°C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is the ‘Danger Zone’?

A

The ideal temperature for bacteria to grow.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Eatwell Plate
The UK Guidelines for a balanced diet.
26
Macronutrients
Nutrients needed by the body in larger amounts protein, fat and carbohydrate.
27
MicroNutrients
Nutrients needed by the body in smaller amounts vitamins and minerals.
28
Energy Balance
Balancing food intake with energy expended.
29
Joules
A measure of the energy provided by specific food items.
30
Basal Metabolic Rate
The energy requirements that our body needs to function, before we include exercise.
31
What does BMI stand for?
Body Mass Index
32
What is BMI?
Height to weight ratio for a person.
33
BMI
weight (kg) _______________ (height in m)2
34
Rubbing In
Fat (e.g. marge) is rubbed together with flour to combine with air.
35
Creaming
Mixing fat and sugar together creating tiny air bubbles.
36
Simmering
Cooking just below boiling point.
37
Dough
A mixture of dry ingredients and liquid that is mixed, kneaded, shaped and then baked.
38
Yeast
A single-celled organism that metabolizes food into energy.
39
Kneading
Kneading warms up the proteins, which allows them to expand making for a more elastic dough with better structure.
40
Béchamel Sauce
A sauce made with 3 base ingredients, butter, milk and flour which can be flavoured with cheese.
41
Battery
A collection of cells storing energy - has a positive (+ve) and negative (-ve) terminal.
42
Resistor
Used to reduce current flow in a circuit - is non. polarised.
43
Light Emitting Diode
Produces light, has a anode (+ve) and cathode (-ve) - is a polarised component.
44
What is the proper name for Group Tools?
Boolean Operations
45
Align
Allow you to arrange shapes.
46
Scaffolding
Supports any 3D printed models with an overhang?
47
Polarised
Requires to be in the correct orientation to work.
48
Concave Peak
(Mountain shape) is the best shape of a solder joint.
49
Aesthetics
How well a product appeals to the fives senses
50
Function
What a product does and how it works.
51
Size
How big or small the product is.
52
Client
The person responsible for defining the design brief.
53
User
The person(s) involved in using the product.
54
Design Brief
A summary of the design opportunity.
55
Design Specification
A document that lists all the design criteria that the finished product must meet.
56
Ergonomic Design
“The science of how humans interact with objects Design for efficiency and comfort in the working environment.”
57
Seasonal Foods
Foods that are only available at certain times of the year.
58
Sustainable
Meets the needs of the present, without making it difficult for future generations to meet their own needs.
59
Food Provenance
Know where food is grown, rears and caught and how it is produced and transported.
60
Food Miles
The distance that the food item has travelled from where it was produced/grown to where it is consumed (eaten).
61
Carbon Footprint
The amount of carbon dioxide that is added to the atmosphere through a process or activity.
62
Baking
Placing food in in a hot oven to cook.
63
Dicing
Cutting vegetables into small chunks.
64
Yeast
A single-celled organism that metabolizes food into energy.
65
Kneading
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)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions