Secondary 5 Technology & Living
Technology and Living: from food science and family resource management, through food processing and textiles, to fashion and clothing, home management and consumer rights — an applied senior-secondary treatment (the junior subject of the same name covers awareness), with DSE-style examples and quizzes.
The order below is the recommended shallow-to-deep path.
Units 單元
Tap a unit name to jump to its topics.
核心概念 Core Concepts1/1 live
⚡ Unit quiz 快測5 Qs
Answer on your own first, then reveal — wrong answers go to your wrong-answer book.
Q1What are the three main causes of food spoilage?
Q2How do chilling and freezing differ?
Q3Which condition do dehydration and curing both target?
Q4Why can canned food keep at room temperature?
Q5How should an opened can be handled?
應用與應試 Application and Exam Skills1/1 live
⚡ Unit quiz 快測5 Qs
Answer on your own first, then reveal — wrong answers go to your wrong-answer book.
Q1Why must the label basis be checked first?
Q2Name two natural fibres and two man-made fibres.
Q3What are the merits and care drawbacks of cotton?
Q4Which properties make polyester suitable for sportswear?
Q5What are the three steps of a comparison answer?
Vocabulary book 生字簿
All terms, bilingual (printable).
A tiny living thing invisible to the naked eye, such as bacteria, yeast or mould.
Single-celled micro-organisms that can multiply in food and spoil it.
A fungus that grows in damp conditions and forms mould spots on food.
A substance contained in food that catalyses changes such as browning or softening.
The reaction of food with oxygen in the air, giving fats off-flavours.
Storing food at low temperature to slow microbial activity.
Storing food below freezing point to suppress microbial and enzymatic activity.
Removing water from food by sun- or oven-drying to preserve it.
Treating food with salt or sugar to reduce the water available to microbes.
Processing that exhausts, seals and heats food so it keeps at room temperature.
The panel on prepackaged food stating energy and core nutrient contents.
The per-occasion amount used as a label basis, from which intake is converted.
The main component of salt whose content is declared on labels.
The fat figure declared on labels, commonly used for comparison.
Fibre obtained directly from plants or animals, such as cotton, linen, silk and wool.
Fibre produced from chemical raw materials, such as nylon and polyester.
Spinning two or more fibre types together to combine their properties.
A fabric's ability to take up sweat and moisture.
A common man-made fibre that is strong, quick-drying and non-iron.
A strong, abrasion-resistant man-made fibre used in sportswear and stockings.