Year 7 Knowledge Organiser Flashcards

Vocabulary flashcards for Year 7 Passive Amplifier, Food Technology, and Drawing Skills, covering keywords and definitions from the knowledge organiser notes.

Passive Amplifier

Amplifies sound without external electrical power or additional energy.

Plywood

Strong thin wooden board consisting of two or more layers glued and pressed together with alternating grain direction.

MDF (Medium Density Fibreboard)

Board made from very small pieces of wood that have been pressed and stuck together, often used for furniture.

Acrylic

Transparent plastic material with strength, stiffness, and optical clarity. Easy to fabricate, bonds well, and thermoforms easily.

Coping Saw

Saw with a narrow blade stretched across a D-shaped frame, used for cutting curves in wood and plastic.

Pillar Drill

Free standing machine tools used by engineers that use high powered motors to rotate drill bits at varying speed to accurately machine, drill or tap holes in a variety of materials such as metal and wood.

Risk Assessment

Systematic process of evaluating the potential risks involved in a projected activity.

Hazard

A danger or risk.

Control Measure

Actions taken to reduce the potential of exposure to a hazard, remove the hazard, or reduce the likelihood of risk exposure.

Template

Shaped piece of rigid material used as a pattern for cutting out, shaping, or drilling.

2D Design

A piece of CAD software that can be used to produce highly detailed, accurate 2-dimensional drawings. Drawings produced on this software can be used to control the laser cutter.

CAD (Computer Aided Design)

The use of computers to aid in the creation, modification, analysis, or optimization of a design.

Aeration

Incorporating air into a mixture to give a light fluffy texture.

Al dente

Typically pasta cooked so as to be firm when bitten.

Antibacterial

To prevent the growth or spread of bacteria.

Au gratin

Sprinkled with breadcrumbs or grated cheese and browned.

Bacteria

Microscopic organisms not visible with the naked eye.

Beating

Rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer or food processor to combine ingredients and incorporate air.

Bridge hold

Creating an arch over the ingredient with your hand so the knife can fit underneath to safely chop ingredients.

Boiling

Cooking food in water or other liquids at a high temperature.

Chopping board

Used for chopping and preparing ingredients. The correct colour must be used for the correct ingredient to avoid cross contamination.

Coeliac disease

A disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food.

Colander

Perforated bowl used to strain off liquid from food after washing or cooking.

Claw grip

A chopping techniques where your fingers are curled inward and gripping the food with the fingernails, the side of the knife blade should rest against the knuckles, used for slicing ingredients.

Cross contamination

The process by which bacteria are transferred from one substance or object to another, with harmful effect. Transferring bacteria from raw to cooked food is the cause of most infections.

Dough

Thick, malleable mixture of flour and liquid, used for baking into bread or pastry.

Electric hand mixer

Electric kitchen utensil that consists of a set of beaters used to mix ingredients.

Enzymic browning

An oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown.

Flour dredger

A container with small holes in the lid, used to sprinkle flour onto the dough and work surface.

Food Hygiene

The conditions and measures necessary to ensure the safety of food from production to consumption.

Food poisoning

Illness caused by bacteria or other toxins in food, typically with vomiting and diarrhoea.

Gelatinisation

When starch particles swell and burst, thickening a liquid.

Glazing

Spreading a thin layer of beaten egg, milk or other liquid onto the surface before cooking to give a shiny finish.

Gluten

A mixture of two proteins (glutenin and gliadin) present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.

Grater

A device with various sized raised holes on each side used for cutting food into very small pieces.

Hob

A surface on top of a cooker which can be heated in order to cook ingredients on.

J-Cloth

A light, absorbent, reusable cloth used for wiping household surfaces.

Kneading

Stretching the dough with your hands to unravel the gluten strands. This makes the dough elastic and helps the bread to rise.

Measuring scales

A kitchen device used to measure the weight of ingredients.

Mini bridge hold

Creating an arch over a small ingredient with your first finger and thumb so the knife can fit underneath to safely chop ingredient.

Oven

An enclosed compartment of the cooker used for cooking and heating food.

Personal Hygiene

Ensuring people are clean and ready to handle food in order to avoid any form of contamination.

Pizza cutter

A circular cutting blade with a handle that rotates to cut food.

Proving

Leaving dough in a warm place to give the yeast time to ferment.

Rolling pin

A cylindrical cooking equipment used to flatten and level dough.

Rubbing in

To coat flour grains with fat by gently rubbing between the fingertips and thumbs, continuing until the mixture resembles coarse breadcrumbs.

Scone cutter

A round tool with a sharp edge and fluted edge used for cutting dough into circle shapes.

Shortening

The ability of a fat to produce a characteristic crumbly texture to baked products, i.e. pastry.

Sieve

A cooking utensil made of a wire or plastic mesh in a frame with a handle used for separating particles such as flour.

Simmering

A cooking method of cooking ingredients in water or a liquid at a gentle temperature, below its boiling temperature.

Tea Towel

A cloth used for drying washing crockery, cooking equipment and cutlery.

Whisking

Blend ingredients together quickly or to incorporate air into ingredients such as egg whites or heavy cream in order to increase the volume of the mixture.

Yeast

A micro organism which feeds off the sugar and gives off carbon dioxide, creating bubbles inside the bread and makes the bread rise.

GANTT Chart

A chart which plots tasks against time and can be used to plan a series of jobs to be completed in a specific timescale.

Shading

The darkening or colouring of an illustration or diagram with parallel lines or a block of colour.

Tone

A slight degree of difference in the intensity of a colour.

Rendering

To add colour and or texture to a drawing to represent a particular surface finish.

Grain

The fibrous structure of wood.

PVA (Polyvinyl Acetate)

A water-based wood glue.

Glass Paper

An abrasive paper used to sand down the surface of wood to achieve a high-quality finish.

Nets and Developments

A series of 2D shapes that form the panels of a 3D shape. The panels are connected together in such a way that they can be folded and assembled into the 3D shape.

Creasing

The act of scoring or compressing a line of card so that the card can easily be bent along the crease.

Tabs

A small flap or strip of material used to fasten the edges of a box together when you assemble it from a net.

3D drawing

A drawing which shows length, width and height of an object.

Isometric drawing

A method of showing projection or perspective in which the 3 principal dimensions are represented by 3 axes 120 degrees apart.

Crating

Drawing 3D boxes to use as guidelines to help you draw more complex shapes.

Orthographic Projection

A way of representing a 3D object by using several 2D views of the object. Orthographic drawings are also known as multiviews. The most commonly used views are top, front, and right side.

Front View

A 2D drawing showing only the view of an item from the front.

Side View

A 2D drawing showing only the view of an item from the side.

Plan View

A 2D drawing showing only the view of an item from the top.

Dimensions

Sizes of a drawing or item - these should always be in millimetres mm.

Construction Lines

Feint lines that can be used to help in the creation of precise geometry.