tle quiz q3

Percentage Ratio and Proportion

Methods used to measure and control ingredient amounts

Quantification Procedures

Exact measurement of ingredients and processing conditions

Sugar Concentrate Formulations

Use of sugar to preserve and sweeten food products

Sugar as Preservative

Reduces available water for microorganism growth

Syrup Concentration

Thickness of sugar solution used for fruits

Thin Syrup

Low sugar concentration for sweet fruits

Medium Syrup

Moderate sugar concentration for average fruits

Thick Syrup

High sugar concentration for sour fruits

Salting and Curing

Preservation method using salt for food products

Osmosis

Movement of water out of food due to salt

Brining

Storing food in strong salt solution

Saturated Salt Solution

Salt level that stops microorganism growth

Salt as Preservative

Ingredient that slows food spoilage

Sugar in Curing

Improves color flavor and texture of meat

Principles of Design

Guidelines for arranging design elements

Harmony

Use of similar elements for pleasing effect

Unity

Feeling that all parts of a design belong together

Emphasis

Center of interest in a design

Balance

Even distribution of visual weight

Proportion

Size relationship of parts in a design

Rhythm

Repetition that guides the eye

Body Measurements

Measurements needed for proper garment fit

Pattern Drafting

Creating garment blueprint before sewing

Horizontal Measurements

Measurements taken parallel to the floor

Vertical Measurements

Measurements taken perpendicular to the floor

Waist Length

Measurement from nape to waist

Shirt Length

Measurement from nape to desired length

Sleeve Length

Measurement from shoulder to sleeve end

Shoulder Width

Measurement across the shoulders

Bust Measurement

Measurement around the fullest part of the bust

Sleeve Width

Measurement around the arm opening

Well Furnished Garment

Garment that fits well and looks good

Ease

Difference between body and garment measurement