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Year 8 Exams > Dt > Flashcards

Dt Flashcards

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1
Q

Design

A

Identify and understand user needs
Solving design problems
Generate, Develop & Communicate design ideas

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2
Q

Make

A

Use (and select) specialist processes & equipment precisely
Make use of computer-aided manufacture
Food: Competent in a range of cooking techniques

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3
Q

Evaluate

A

Test, evaluate and refine ideas and products
Analyse the work of past and present designers
Consider the views of users and others
Food: Awareness of taste, texture and smell of ingredients

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4
Q

Technical knowledge

A

The properties of materials
performance of structures & mechanical systems
Electrical and electronic systems
Food: Principles of Nutrition and Health
Food: Sources, seasonality and characteristics of ingredients

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5
Q

Safe Working Practices with machines

A

Listen to instructions carefully
Move around the workshop sensibly
Stay clear of people using machinery
Keep the workshop tidy
Follow H&S Guidance for each machine
Wear aprons and goggles

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6
Q

3 parts of risk assessment

A

Hazard (identify danger)
Risk (How severe? low/medium/high)
Control Measure (How can it be made
safer?)

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7
Q

Guy with glasses hazard

A

Wear goggles to protect eyes from dust debris

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8
Q

Toilet looking symbol

A

Sand on the machine bed to prevent material catching

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9
Q

Cage with gears

A

Use guards to cover dangerous areas

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10
Q

Tensile Strength

A

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

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11
Q

Compressive Strength

A

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

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12
Q

Why are triangles a strong shape?

A

Triangles are a strong shape because they distribute the tension and compression forces evenly through the structure.

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13
Q

How are tension arrows on the triangle drawn?

A

2 arrows facing away along the middle that are not touching on the base

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14
Q

How are compression arrows on a triangle drawn?

A

2 arrows facing each other not touching along all sides but the base.

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15
Q

6 steps of cleaning

A

Tidy, water, wipe, clean , dry, check

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16
Q

What temperature points can bacteria grow from?

A

62 and below to 9 and above. This is due to the numbers being inclusive.

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17
Q

How to use Pillar Drill

A

Clamp work tightly in machine vice with jig.
Line the holes in jig up with tip of drill by lowering the
drill slowly towards it.
Use depth stop to ensure hole depths are same depth.

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18
Q

Scroll Saw

A

Use two hands on your work, press firmly downwards
and gently forwards. Do not force or rush.
Turn work gradually with both hands to follow the lines
of your cut. Cut on the waste side of the line.

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19
Q

Sanding Machines

A

Support the work on the machine bed. Press gently
towards the sanding surface, moving the workpiece side
to side continuously.

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20
Q

Glue Gun

A

Use: Squeezing a small amount of glue
helps it too cool down and set quicker
Return the glue gun to its stand immediately after use
Burns should be treated by running them under cold
water for 20 mins

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21
Q

strength to weight ratio

A

Bridge weight
______________
Load carried

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22
Q

What is testing an object till it breaks?

A

Destructive testing

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23
Q

Opinion

A

What do you see / observe?

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24
Q

Because

A

Why do you think it is/happened like that?

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25
So What
What does it mean for that design / your project?
26
Knife skill-Bridge
Use the knife to slice the ingredient in the bridge-like grip created by your forefingers and thumb
27
Knife skill-Claw
With your thumb tucked under, holder the ingredient to be cut in a claw-like grip
28
Plan view
a ‘bird’s eye’ view from above. E.g. floor plan
29
Elevations
a front elevation is a view from the front and a side elevation is a view from the side.
30
Desire Path
created as a consequence of erosion caused by human or animal foot-fall or traffic.
31
Design Context
a general situation where there are problems that need solutions
32
User Observation
Investigating how people behave when interacting with designs (products or built environments etc)
33
Design possibilities
opportunities, related to the design context, from which the need for a specific design solution is identified .
34
Boolean Functions
adding and subtracting shapes using the group and hole tools.
35
Moving Parts
Rotating and jogging (XYZ movements), group and align
36
STL
file format needed to export to 3D printer
37
Computer Aided Design (CAD)
Using computer software to draw,model and simulate the performance of products
38
Virtual Model
a model of a design produced using CAD software
39
Eatwell Plate
The UK Guidelines for a balanced diet. It contains 38% carbohydrates, 40% fruit and vegetables, 8% dairy, 12% protein and 1% oil and spreads.
40
Macronutrients
nutrients needed by the body in smaller amounts vitamins and minerals
41
Energy Balance
Balancing food intake with energy expended.
42
Joules
A measure of the energy provided by specific food items.
43
Basal Metabolic Rate
The energy requirements that our body needs to function, before we include exercise.
44
Body Mass Index (BMI)
Height to weight ratio for a person. weight (kg) (height in m)2
45
Cheese Scones techniques
Rubbing in fat (e.g. marge) is rubbed together with flour to combine with air
46
Apple Cake techniques
Creaming mixing fat and sugar together creating tiny air bubbles Baking - placing food in in a hot oven to cook
47
Veg Cous Cous techniques
Dicing cutting vegetables into small chunks
48
Tomato Ragu techniques
Simmering cooking just below boiling point
49
Macaroni Cheese techniques
Béchamel Sauce - a sauce made with 3 base ingredients, butter, milk and flour which can be flavoured with cheese
50
Pizza techniques
Dough - a mixture of dry ingredients and liquid that is mixed, kneaded, shaped and then baked Yeast is a single-celled organism that metabolizes food into energy. Kneading warms up the proteins, which allows them to expand making for a more elastic dough with better structure.
51
Product Analysis
Not just describing a product, it is about understanding why it has been designed that way
52
Battery
A collection of cells storing energy - has a positive (+ve) and negative (-ve) terminal
53
Resistor
Used to reduce current flow in a circuit - is non polarised
54
Light Emitting Diode (LED)
Produces light, has a anode (+ve) and cathode (-ve) - is a polarised component
55
Group tools
‘boolean operations’ (adding and subtracting items) to creating custom shapes
56
Align tools
allow you to arrange shapes
57
CAM process
Computer Aided Manufacture such as 3d printing
58
Scaffolding
Any shapes that overhang need to be supported by scaffolding
59
Relief designs
The 3D filament is only one colour so detail is created by creating relief designs
60
Concave peak
(mountain shape) is the best shape of a solder joint.
61
Aesthetics
how well a product appeals to the fives senses
62
Function
how big or small is the product?
63
Client
The person responsible for defining the design brief.
64
User
The person(s) involved in using the product
65
Design Brief
a summary of the design opportunity
66
Design Specification
a document that lists all the design criteria that the finished product must meet
67
Ergonomic Design
“The science of how humans interact with objects - Design for efficiency and comfort in the working environment”
68
Functional/operational Models - Communicate the experience of using the product in terms of...
Ergonomics, size and weight, shape and form, usability and understandability
69
Seasonal Foods
foods that are only available at certain times of the year
70
Sustainable
meets the needs of the present, without making it difficult for future generations to meet their own needs
71
Food Provenance
Know where food is grown, rears and caught and how it is produced and transported
72
Food miles
Know where food is grown, rears and caught and how it is produced and transported
73
Carbon footprint
The amount of carbon dioxide that is added to the atmosphere through a process or activity
74
Bean Enchiladas key skills
Key skill - Assembly of recipe components to create a meal Additional skills - frying, weighing/measuring, knife skills
75
Chicken Stir Fry key skills
Key skill - Controlling the temperature of the hob when frying Additional skills - knife skills
76
Chickpea Curry key skills
Key skill - Simmering Additional skills - knife skills
77
Pasta Bake key skills
Key skill - Dicing (knife skills) Additional skills - boiling

Year 8 Exams (15 decks)

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