Year 7 Knowledge Organiser Flashcards

DT - Knowledge Organiser

Passive Amplifier

• Definition: A passive amplifier amplifies sound (increases the amplitude of acoustic power, sound intensity, and sound pressure level) by passive means, without external electrical power or additional energy.

Plywood

• Definition: A strong, thin wooden board consisting of two or more layers glued and pressed together with alternating grain directions.

MDF - Medium Density Fibreboard

• Definition: A type of board made from very small pieces of wood that have been pressed and stuck together, often used for making furniture.

Acrylic

• Definition: A transparent plastic material with outstanding strength, stiffness, and optical clarity. It's easy to fabricate, bonds well with adhesives and solvents and is easy to thermoform.

Coping Saw

• Definition: A saw with a very narrow blade stretched across a D-shaped frame, used for cutting curves in wood and plastic.

Pillar Drill

• Definition: Free-standing machine tools used by engineers that use high-powered motors to rotate drill bits at varying speeds, used to accurately machine, drill, or tap holes in various materials like metal and wood.

Risk Assessment

• Definition: A systematic process of evaluating potential risks involved in a projected activity.

Hazard

• Definition: A danger or risk.

Control Measure

• Definition: Actions taken to reduce potential exposure to a hazard, remove the hazard, or reduce the likelihood of the risk of exposure being realized.

Template

• Definition: A shaped piece of rigid material used as a pattern for cutting out, shaping, or drilling.

2D Design

• Definition: CAD software used to produce highly detailed, accurate 2-dimensional drawings which can control the laser cutter.

CAD - Computer Aided Design

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

Food Technology - Year 7

Aeration

• Definition: Incorporating air into a mixture to give a light, fluffy texture.

Al dente

• Definition: Typically pasta cooked so as to be firm when bitten.

Antibacterial

• Definition: To prevent the growth or spread of bacteria.

Au gratin

• Definition: Sprinkled with breadcrumbs or grated cheese and browned.

Bacteria

• Definition: Microscopic organisms not visible with the naked eye.

Beating

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

Bridge hold

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

Boiling

• Definition: The cooking method of cooking food in water or other liquids at a high temperature.

Chopping board

• Definition: Used for chopping and preparing ingredients, available in different colors, with the correct color to be used for the correct ingredient to avoid cross-contamination.

Coeliac disease

• Definition: A disease where the small intestine is hypersensitive to gluten, leading to difficulty in digesting food.

Colander

• Definition: A perforated bowl used to strain off liquid from food after washing or cooking.

Claw grip

• Definition: A chopping technique where fingers are curled inward, gripping the food with fingernails, the side of the knife blade resting against the knuckles, used for slicing ingredients.

Cross contamination

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

Dough

• Definition: A thick, malleable mixture of flour and liquid, used for baking bread or pastry.

Electric hand mixer

• Definition: An electric kitchen utensil consisting of a set of beaters used to mix ingredients.

Enzymic browning

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

Flour dredger

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

Food Hygiene

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

Food poisoning

• Definition: Illness caused by bacteria or other toxins in food, typically with vomiting and diarrhea.

Gelatinisation

• Definition: When starch particles swell and burst, thickening a liquid.

Glazing

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

Gluten

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

Grater

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

Hob

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

J-Cloth

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

Kneading

• Definition: Stretching the dough with your hands to unravel the gluten strands, making the dough elastic and helping bread to rise.

Measuring scales

• Definition: A kitchen device used to measure the weight of ingredients.

Mini bridge hold

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

Oven

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

Personal Hygiene

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

Pizza cutter

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

Proving

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

Rolling pin

• Definition: A cylindrical cooking equipment used to flatten and level dough.

Rubbing in

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

Scone cutter

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

Shortening

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

Sieve

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

Simmering

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

Tea Towel

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

Whisking

• Definition: 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

• Definition: A microorganism that feeds off sugar and gives off carbon dioxide, creating bubbles inside the bread and making it rise.

DT - Knowledge Organiser: Drawing Skills

GANTT Chart

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

Shading

• Definition: The darkening or coloring of an illustration or diagram with parallel lines or a block of color.

Tone

• Definition: A slight degree of difference in the intensity of a color.

Rendering

• Definition: To add color and/or texture to a drawing to represent a particular surface finish.

Grain

• Definition: The fibrous structure of wood.

PVA - Polyvinyl Acetate

• Definition: A water-based wood glue.

Glass Paper

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

Nets and Developments

• Definition: 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

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

Tabs

• Definition: 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

• Definition: A drawing that shows length, width, and height of an object.

Isometric drawing

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

Crating

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

Orthographic Projection

• Definition: 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

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

Side View

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

Plan View

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

Dimensions

• Definition: Sizes of a drawing or item, which should always be in millimeters (mm).

Construction Lines

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