Secondary 2 Technology & Living

A substance in food the body absorbs and uses, grouped into six classes.

The nutrient for growth and tissue repair, from animal and plant sources.

The body's main energy nutrient, made of sugars, starch and cellulose.

The nutrient that stores energy, protects organs and carries fat-soluble vitamins; animal fats and vegetable oils.

Fat mostly from animal sources, often solid at room temperature; too much harms the heart and blood vessels.

The mineral in salt; too much is linked to high blood pressure and must appear on the label.

Poor health from too little or too much nutrient intake, covering undernutrition and over-nutrition.

The panel on prepackaged food stating energy and the seven core nutrients.

Words such as low fat or high calcium on packaging, regulated by law.

Eating directions and portions set for each age group, often shown as a food pyramid.

Cooking with water or steam, such as steaming, boiling, blanching and braising, below 100°C.

Cooking with hot air or hot oil, such as stir-frying, pan-frying, deep-frying, baking and roasting.

Heat passing by direct contact from hot to cold, as when a pan heats the food touching it.

Heat carried as heated liquid or gas rises and cooler matter sinks, as in rolling soup.

Heat sent straight to the food surface by infrared rays, as in a barbecue grill.

Electromagnetic waves that make water molecules vibrate and generate heat, so the microwave oven heats fast.

Heating milk to about 72°C to kill pathogens, then cooling it quickly.

Storing food below minus 18°C, stopping bacterial activity without killing the bacteria.

Sterilising food with heat and sealing it in cans away from air.

Raw or half-cooked food where bacteria grow easily, such as sashimi and soft eggs; handle and store with care.

The flat template of a garment, drawn with ease and seam allowances, guiding the cutting.

Measuring body sizes with a soft tape held close but not tight and kept level.

Extra room added beyond body sizes so the wearer can sit and move comfortably.

The margin outside the pattern line for joining panels, usually one to two centimetres.

The arrow showing the fabric direction; lay the pattern with it parallel to the selvedge.

Temporary hand stitches in long, loose steps to hold layers, removed after sewing.

A hand stitch doubling back half a step each time; the stitches lock into a very strong seam.

A hand stitch hidden at the edge of a fold, used for hems and closing openings, almost invisible.

Stitching by machine, upper and lower threads interlocking; reverse at both ends to lock.

A fine pin holding pattern and fabric together; return each one to the box, never leave it in the cloth.

A drawing expressing a clothing design, with front and back views and colour and style notes.

The figure work beneath a fashion drawing, usually in exaggerated eight-to-nine-heads proportion.

The overall outline of a garment; the basics are A, H, X and O shapes.

A person's body type, such as pear, apple, rectangle or inverted triangle.

The building blocks of a design: line, colour, texture, pattern and shape.

The arrangement of colours in an outfit, often same-family, neighbouring or contrasting.

A board of theme pictures, colour cards and fabric swatches that fixes the design direction.

Choosing suitable clothes for each occasion — lessons, sport, interviews and banquets all differ.

Shoes, socks, bags, watches and jewellery matched to the outfit to complete the look.

Trading that pays producers fairly, shaping clothing choices and consumer attitudes.

The sum of daily eating, exercise, rest and habits — healthy, sedentary or unhealthy.

A pattern of sitting or lying for most waking hours with very low energy use.

Exercise training heart and lungs, such as jogging, swimming, cycling and rope skipping.

Exercise building muscle and bone, such as push-ups, sit-ups and planks.

Stretches that improve flexibility and reduce injury, done before and after exercise.

The daily pattern of work, rest and sleep; a regular routine is the base of health.

Measures that actively raise health, such as student health services and community sports facilities.

Measures stopping illness before it starts: vaccination, check-ups and personal hygiene.

Receiving vaccines on schedule to prevent infectious diseases, a key part of community prevention.

Settling differences through calm talk, listening and negotiation, keeping family harmony.

The basic rights of consumers: safety, information, choice and complaint.

Hong Kong's statutory body for product testing, complaint handling and consumer education.

A mark showing a product has passed safety or quality standards, guiding buyers.

Statements about a product's function, content and origin; they must be true and are protected by law.

The period of free repair promised by the trader; the warranty card and receipt are the proof.

Shopping through online platforms; choose reputable ones, use a secure network and keep records.

Chemical products for cleaning clothes and homes; follow the label and never mix them freely.

The first of the 3Rs: use less, bring your own bags and bottles, cut waste at source.

Rinse and sort paper, metal, plastic and glass for collection so resources are used again.

A written complaint stating the facts and the request, with the receipt copy, following proper channels.