Unit Test
Textiles
Nutrition
Consumer Resources
Kitchen Safety
100
The expression of thoughts, feelings, and emotions through body movements, such as facial expressions, gestures, and body motions.
Non-verbal communication
100
Name this sewing tool.
Seam ripper
100
non-digestible parts of plant-based foods
fiber
100
a group of people who are the intended receiver of an advertisement
target audience
100
What is the function of using a whisk?
incorporating air into mixtures
200
This is the last step in the decision making process and most important because it helps us to deter mine how we can improve our decisions next time
Evaluation
200
The first step in the production of textiles
Fiber production
200
Responsible for getting food into and out of the body and MOST IMPORTANTLY for making use of food to keep the body healthy
digestive system
200
an appeal to emotion. This evokes an emotional response in the consumer to buy something
Pathos
200
The passing of bacteria, often with a harmful effect
cross contamination
300
This creates barriers to communication because they do not give the other person a chance to express their feelings or concerns in the conversation
You messages
300
The second step in the production of textiles
Yarn production
300
type of beverage that is not needed for a healthy diet, but does provide a good source of calcium and healthy fats
Dairy
300
a choice to give up something in order to gain a greater benefit
opportunity cost
300
name three ingredients that can be measured in a liquid measuring cup
flour, white sugar, brown sugar, chocolate chips, chopped veggies or fruits, ...
400
Traits that we get from our parents which are unable to be changed
Heredity
400
Name the three materials that all textiles can be created from.
animal hair, plants, and plastics
400
name the three macro-nutrients
carbohydrates, protein, and fats
(also water)
400
an estimated and organized plan of how to use your money over time
budget
400
Name this kitchen tool and explain it's proper function.
Flat spatula, to level off measured ingredients or to spread mixtures onto foods.
500
Options or choices you have before making a decision
Alternatives
500
Name this part of a sewing machine.
Presser foot
500
This is found on processed foods which gives us information about the serving size, calories, and the macro and micro-nutrients contained within the food product
Nutrition Label
500
a financial gain; the difference between the amount earned and the amount spent
profit
500
in size order from largest to smallest, name the four dry measuring cups
1 Cup, 1/2 cup, 1/3 cup, 1/4 cup