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Contents 1 Baking 1.1 1. Explain the difference in food value between whole wheat flour and white flour. 1.2 2. Describe the effects of yeast in bread making. 1.3 3. Give one Old Testament and one New Testament incident where leavening is mentioned. 1.4 4. Prepare whole grain bread (can be wheat, rye, oatmeal, etc.). 1.5 5. Prepare two of the following: 1.5.1 a. Yeast biscuits 1.5.2 b. Unleavened bread 1.5.3 c. Bread sticks 1.5.4 d. Bagels 1.5.5 e. Vegetable bread 1.6 6. Explain why the use of baking powder and soda should be avoided and why the mixture of milk, sugar, and eggs is harmful to health. 1.7 7. How do you test a cake for being done? How do you keep a cake from "falling"? 1.8 8. Prepare two of the following: 1.8.1 a. Cake from basic ingredients (any flavor) 1.8.2 b. Cake from a mix (any flavor) 1.8.3 c. Fruit or nut cake or loaf cake 1.8.4 d. Sponge cake 1.9 9. Make one pie in each of the following categories: 1.9.1 a. Baked, any fruit, including lemon 1.9.2 b. Unbaked (baked pie shell only), fresh fruit, gelatin, etc. 1.10 10. Make and bake one recipe of cookies. Make one recipe of refrigerator cookies. It is preferable to use wholesome ingredients such as fruit, oatmeal, nuts, etc. 1.11 11. Prepare recipe file for all of the items required above and any others desired. See how many recipes you can find using fruit without large amounts of sugar. 1.12 References 2 Basic Sewing 2.1 1. Describe the proper use of the following: 2.1.1 a. Thimble 2.1.2 b. Tape measure 2.1.3 c. Scissors and shears 2.1.4 d. Pinking shears 2.1.5 e. Needles of various sizes and types 2.2 2. Become acquainted with the sewing machine in your home or school. Identify: 2.2.1 a. Balance wheel 2.2.2 b. Thread take-up 2.2.3 c. Presser foot 2.2.4 d. Presser foot lifter 2.2.5 e. Needle 2.2.6 f. Feed dogs 2.2.7 g. Bobbin 2.2.8 h. Control 2.2.9 i. Backspace lever 2.3 3. Demonstrate how to properly thread and run the machine. 2.4 4. Put a hem in one of the following items showing neat and even stitches. a. Towel, b. Apron, c. Flannel baby blanket, d. Flannel lap blanket 2.5 5. Demonstrate your ability to properly sew on buttons and snaps. 2.6 6. Tell what is meant by selvage, bias, and grain of fabric. 2.7 7. Make a laundry bag for camping, or a similar simple item. 3 Cooking 3.1 1. Know how to properly operate the kind of stove you have in your home. Know how to put out an oil or grease fire on your stove. Know how to prevent such a fire. Know safety precautions while cooking, including consideration of small children. 3.2 2. Know how to properly use measuring spoons, measuring cups, and if available an electric mixer, a blender, and a food processor. 3.2.1 Measuring spoons and cups 3.2.2 Mixers 3.2.3 Blenders 3.2.4 Food Processors 3.3 3. What is meant by boiling, broiling, frying, baking, simmering, waterless cooking, and if available microwave cooking? Which are the most healthful ways of preparing common foods? Which are the most unhealthful ways? 3.3.1 Boiling 3.3.2 Broiling 3.3.3 Frying 3.3.4 Baking 3.3.5 Simmering 3.3.6 Waterless Cooking 3.3.7 Microwave cooking 3.3.8 Most/Least Healthful Methods 3.4 4. Demonstrate your ability to properly prepare two different kinds of hot cereal, a healthful hot drink, and cook eggs in two different ways other than frying. 3.4.1 Sources 3.5 5. Prepare potatoes healthfully by two different methods. 3.5.1 Mashed Potatoes 3.5.2 Baked Potatoes 3.6 6. Cook three other vegetables in the most healthful way. 3.6.1 Spinach 3.6.2 Green Beans 3.6.3 Winter Squash 3.7 7. Prepare a simple salad. Why do we need fresh salads in our diet? 3.8 8. Know the food pyramid guide. Why is it important that we follow the food pyramid guide in our diet every day? Make a chart for one week of the foods you eat to see if you are following the food pyramid guide. 3.9 9. Set the table properly for your family for an evening meal. Serve a balanced meal that you have planned and prepared as much as possible by yourself. Include main dish, vegetable, and salad. 3.10 10. Follow a recipe correctly in making a vegetarian entree or a vegetable casserole. 3.11 11. Start a recipe file of your own. Put into it 10 recipes of dishes you have personally prepared from entrees, vegetables, salads, and beverages. 3.12 References 4 Cooking - Advanced 4.1 1. Have the Cooking Honor. 4.2 2. How many cups make a quart? (How many mls to make a liter?) How many tablespoons to a cup? How many teaspoons to a tablespoon? 4.3 3. Prepare two main casserole dishes using macaroni, noodles, beans, or rice. 4.4 4. Prepare two different vegetable casserole dishes. 4.5 5. Prepare two kinds of salad. How are salads kept crisp? 4.5.1 Basic Mixed Greens Salad 4.5.2 Fruit Salad 4.6 6. Know the difference in food value between whole milk, lowfat milk, and non-dairy milk. 4.7 7. Prepare a balanced breakfast using the food pyramid guide. 4.8 8. Prepare a vegetarian entree dish. 4.9 9. Plan menus for one week, choosing at least three dishes in which leftovers may be used. 4.10 10. Prepare a balanced meal using a vegetarian entree, a vegetable casserole, and a salad. 4.11 11. Know several reasons why vinegar is unhealthful. 4.12 12. What does caffeine do to the body? List five foods that contain caffeine. 4.13 13. Have 25 recipes of personally-prepared dishes, not more than five of which are candies or desserts. 5 Cultural Food Preparation 5.1 Cook a meal using local methods and foods by yourself.See example below 5.2 Materials 5.2.1 1. Raw foods (e.g. Dalo, cassava, yams, sweet potatoes, taro leaves, etc.) 5.2.1.1 Dalo 5.2.1.2 Cassava 5.2.1.3 Yams 5.2.1.4 Sweet Potato 5.2.2 2. Banana leaves or other leaves used in your area. 5.2.3 3. Stones 5.2.4 4. Firewood 5.2.5 5. Banana stems 5.2.6 6. Coconut leaves 5.3 Methods 5.3.1 1. Light the fire first. 5.3.2 2. Pile the firewood in order (criss-cross method). 5.3.3 3. Put all the stones on top of the firewood. 5.3.4 4. Let the fire completely burn the wood until you notice that the stones are red-hot. 5.3.5 5. Clean the lovo/oven. 5.3.6 6. Put the smashed up banana stems on top of the stones. 5.3.7 7. Start to put all the raw foods on top of the banana stems 5.3.8 8. Cover it up first with green coconut leaves before you completely cover it with leaves and leave it for one to one and a half hours. 5.3.9 9. Uncover the lovo/oven and the food is ready. 5.4 References 6 Dressmaking 6.1 1. Have and review the Basic Sewing Honor. 6.2 2. Have a practical sewing box for your sewing supplies. Include in it a pin cushion, tape measure, pins, needles, thread, scissors, seam gauge and seam ripper. 6.3 3. Know how and when to: baste, overcast, zigzag, and blind hem. 6.4 4. Identify (a) 5 natural fabrics such as cotton, linen, wool, silk and etc. and (b) synthetic fabrics such as rayon, nylon, dacron and polyester. 6.5 5. Show and demonstrate how to straighten fabric before use. 6.6 6. Choose a pattern for an item such as a shirt, blouse, skirt or shop apron. Properly lay your pattern on the material, cut it out, and sew your item to completion. 6.7 References 7 Dressmaking - Advanced 7.1 1. Have the Dressmaking Honor. 7.2 2. Do the following: sew a seam with finished edges, make darts, gather, bind, top stitch, and make a French seam. 7.3 3. Make a neat buttonhole. 7.4 4. Demonstrate on another person how to measure for length of skirt and pant, length of sleeve, and length from neck to waistline. 7.5 5. Make a blouse or shirt with set-in sleeve and a collar, and explain how you would adjust the shoulders for persons of different build. 7.6 6. Explain how to make at least four of the following alterations or modifications in patterns: shorten/lengthen waist, shorten/lengthen sleeve, waist size, shorten/lengthen skirt or pants, and shorten/lengthen blouse. 7.7 7. Make a pair of pants or shorts that fit properly. 7.8 8. Make a skirt that fits properly. 7.9 9. Select from pictures or draw an outfit for yourself that shows proper color harmony and is complementary to your figure. 7.10 References 8 Food - Canning 8.1 1. Define the following: 8.2 2. List the equipment used in the following methods of canning: 8.2.1 a. Pressure 8.2.2 b. Boiling water bath 8.2.3 c. Steamd. Open kettle 8.3 3. Give directions for sterilizing, filling, sealing, and testing seals on jars. 8.3.1 Sterilizing 8.3.2 Filling 8.3.3 Sealing 8.3.4 Testing Seals 8.4 4. When should food be steam pressure processed? 8.5 5. List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying. 8.6 6. Can the following items: 8.6.1 a. One fruit juice using the open kettle method 8.6.1.1 Apple Juice 8.6.2 b. Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing 8.6.2.1 Hot packing 8.6.2.2 Cold packing 8.6.2.3 Berries 8.6.3 c. Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing 8.6.3.1 Beans or Peas—Shelled, Dried (Hot pack) 8.6.3.2 Fresh Beans (cold pack) 8.6.4 d. One jelly or jam 8.7 References 9 Food - Drying 9.1 1. List at least three different ways to dry foods. 9.1.1 Sun Drying 9.1.2 Oven Drying 9.1.3 Food Dryer 9.2 2. Why and how do you sulphur fruits? 9.3 3. How is dried fruit stored and protected from insects? 9.4 4. How are dried foods reconstituted? 9.5 5. What is important in selecting fruit to be used in making fruit leather? 9.6 6. How are dried nuts stored? 9.7 7. Dry the following and provide samples for testing: 9.7.1 a. Bread. Make crumbs and use in a recipe for sampling. 9.7.1.1 Ingredients 9.7.1.2 Procedure 9.7.2 b. Fruit leather 9.7.3 c. Vegetable leather 9.7.3.1 Pumpkin Leather 9.7.3.2 Tomato Leather 9.7.4 d. Fruit slices 9.7.5 e. Vegetable slices (such as carrots) or pieces (such as peas) 9.7.6 f. Vegetarian jerky 9.7.7 Easy Vegetarian Jerky 9.7.8 g. Parsley or some other herb 9.8 8. Reconstitute a vegetable and cook for sampling. 9.9 References 10 Food - Freezing 10.1 1. Define the following terms: 10.2 2. What kinds of containers can be used for freezing foods? 10.3 3. What are the essential things to be considered when selecting vegetables or fruits for freezing? 10.4 4. How do you thaw frozen vegetables for the table? How do you thaw frozen fruits for the table? 10.4.1 Vegetables 10.4.2 Fruits 10.5 5. Freeze two vegetables (corn and another of your choice), then prepare and serve for sampling. 10.5.1 Corn 10.5.2 Carrots 10.5.3 Okra 10.5.4 Pumpkin and Winter Squash 10.5.5 Summer Squash and Zucchini 10.6 6. Quick freeze a vegetable for easy pouring. 10.7 7. Why is salt not put in vegetables to be frozen? 10.8 8. Freeze some peaches in light syrup and also some in orange or pineapple juice. What is the reason for using ascorbic acid in the syrup and not in the fruit juice? Why is ascorbic acid used in freezing peaches? 10.8.1 Packed in syrup 10.8.2 Packed in Fruit Juice 10.9 9. Freeze one type of berry without added sweeteners. 10.10 10. Make one kind of freezer jam. 10.11 References 11 Housekeeping 11.1 1. Have the Laundering Honor. 11.2 2. List items used in keeping a house clean. 11.3 3. Describe the best way to keep stoves, microwave ovens, and refrigerators clean. 11.4 4. Under what conditions do germs and pests thrive? Give ways of cleaning each of the following: basement, closets, cupboards, sinks, floors and toilets. 11.4.1 Basement 11.4.2 Closets 11.4.3 Cupboards 11.4.4 Sinks 11.4.5 Floors 11.4.6 Toilets 11.5 5. State the proper way to prepare dishes for washing, either in the sink or dishwasher. State the order in which silver, glass, table, and kitchen dishes should be washed. 11.6 6. How should rugs, carpets, pillows, upholstered furniture, papered walls, painted walls, floors, and windows be cleaned? 11.6.1 Rugs 11.6.2 Carpets 11.6.3 Pillows 11.6.4 Upholstered furniture 11.6.5 Papered walls 11.6.6 Painted walls 11.6.7 Floors 11.6.8 Windows 11.7 7. How is trash disposed of in your community? 11.8 8. What precautions should be taken in cleaning out a fireplace? 11.9 9. What is meant by keeping a home "baby safe"? 11.10 10. Plan and do the work in a house for one week. 11.11 References 12 Laundering 12.1 1. Why is important to read the labels in garments before laundering them? 12.2 2. What is the proper way to prepare clothes for washing? 12.3 3. What types of clothes should be washed in hot, warm, and cold? 12.4 4. What precaution should be used when using chlorine bleach? What are the advantages of powdered oxygen bleach? Why should chlorine bleach and ammonia never be mixed? 12.5 5. What precautions should be taken when using liquid fabric softeners? 12.6 6. Know how to remove the following stains: 12.7 6. Why must stains be removed before laundering? 12.8 7. How are woolen and wool like garments laundered? 12.9 8. Why is it important to remove garments from a dryer immediately when the cycle is complete? 12.10 9. What points are to be considered in selecting a washing machine, dryer and iron? How should these items be cared for? 12.11 10. Know what type of materials should be dried only on the lowest heat setting of a dryer. 12.12 11. Show a blouse or shirt that you have properly ironed. 12.13 12. Properly launder and fold clothes for your family for one week. 12.14 References 13 Mat Making 13.1 1. In your culture name the materials which are used in mat making. 13.2 2. Explain and demonstrate how to prepare this material. 13.2.1 Coir 13.2.2 Reeds, Bullrushes, and Grass 13.2.3 Hemp 13.2.4 Rattan 13.2.5 Straw 13.2.6 Palm leaves 13.2.7 Screw pine 13.3 3. Name plants that can be used for making dyes in your culture. Tell where they come from and how to prepare them for dying. 13.3.1 Rattan 13.4 4. Show how to use native and synthetic dyes in dyeing mat making material. 13.5 5. Make two mats showing two different types of weaving. One of the mats must have a reasonably fine weave. 13.6 References 14 Nutrition 14.1 1. Draw the food pyramid guide. List the number of servings required from each group per day. Why is it important to eat a balanced diet? 14.2 2. Explain the difference between the following: 14.2.1 a. Lacto-ovo vegetarian 14.2.2 b. Ovo vegetarian 14.2.3 c. Vegan vegetarian 14.3 3. Plan a two-day menu, containing a balanced lacto-ovo vegetarian diet utilizing the food pyramid guide. 14.4 4. What is another name for Vitamin B1 and B2? 14.5 5. List at least three significant food sources of the following nutrients: 14.6 6. Why is it important to drink plenty of water every day? How much water should you drink every day? 14.7 7. Name three common diseases that can be controlled by diet. 14.8 8. What is the difference between whole wheat flour and white flour, and which one has the higher nutritive value? 14.9 9. What does RDA stand for? What does it mean? 14.10 10. Why is it important not to take excessive amounts of some vitamins and minerals? 14.11 References 15 Nutrition - Advanced 15.1 1. Have the Nutrition Honor. 15.2 2. Read a book about Nutrition. 15.3 3. Keep a food diary on yourself for one week. 15.4 4. Calculate the total nutrients of the following in your diet each day: 15.5 5. How do the number of nutrients in your diet compare with the Recommended Daily Allowance chart? 15.6 6. Explain why a high fiber diet is important, and tell how this can be obtained. 15.7 7. Name three diseases due to malnutrition, and describe the symptoms of each. 15.7.1 Scurvy 15.7.2 Beriberi 15.7.3 Rickets 15.7.4 Pellagra 15.8 8. What are the symptoms of vitamin B12 deficiency? 15.9 9. What advice would you give a person who decided to be a total vegetarian? 15.10 10. What is the difference between saturated and unsaturated fats? Which is the most healthful, and why? 15.11 11. Why is it advisable to use less sugar in the diet? List several ways in which this may be accomplished. 15.12 12. What are amino acids? How many are needed to make all the proteins in the body? What is meant by essential amino acids? How many of them are essential? Where can you get all the essential amino acids? 15.13 13. Know the difference between water and fat soluble vitamins. What are two common vitamins that are fat soluble? What are two vitamins that are water soluble? 15.14 14. Using the book Counsels on Diet and Foods by Ellen G. White, write a paragraph on the benefits of a lacto-ovo vegetarian diet. 15.15 References 16 Quilting 17 Tailoring 17.1 1. Identify the following materials: 17.1.1 a. Wool 17.1.2 b. Worsted wool 17.1.3 c. Cotton 17.1.4 d. Linen 17.1.5 e. Silk 17.1.6 f. Artificial silk 17.1.7 g. Rayon 17.1.8 h. Polyester 17.1.9 i. Synthetic wool 17.2 2. Identify three of the following weaves: 17.2.1 a. Plain 17.2.2 b. Basket 17.2.3 c. Rib 17.2.4 d. Twill 17.2.5 e. Herringbone 17.2.6 f. Pile 17.3 3. How are the following used?: 17.3.1 a. Interlining 17.3.2 b. Tailor tacks 17.3.3 c. Tailor canvas or other interfacing 17.3.4 d. Pad stitching 17.3.5 e. Iron-on interfacing 17.4 4. Tell the points to be considered when making a garment fit properly and look tailored. 17.5 5. Be familiar with the following pressing equipment and use at least two of these in pressing: 17.5.1 a. Sleeve board 17.5.2 b. Press mitt 17.5.3 c. Seam roll 17.5.4 d. Tailor's ham 17.5.5 e. Tailor's board 17.5.6 f. Needle board 17.6 6. Know at least two methods for making bound buttonholes. Make a bound button hole using one of these methods. 17.7 7. Make a slit pocket with a welt or a bound pocket. 17.8 8. Demonstrate your skills in tailoring by making a man's or woman's suit that fits properly. 17.9 References 18 Tapa Cloth 18.1 1. What are the main uses of Tapa cloth? 18.2 2. Know three different ways that Tapa cloth is made in the Pacific Islands. 18.3 3. Know the trees used for making Tapa cloth in your area. 18.4 4. a. Explain the steps in making tapa cloth and then demonstrate your knowledge by making a 1/2 meter square tapa cloth. 18.5 4. b. Explain the process of dying tapa cloth using natural dyes and decorate your tapa cloth. 18.6 5. Make a collection of a number of different types of tapa cloth designs and outline the purpose for which they were used. 18.7 References 19 GNU Free Documentation License 19.1 0. PREAMBLE 19.2 1. APPLICABILITY AND DEFINITIONS 19.3 2. VERBATIM COPYING 19.4 3. COPYING IN QUANTITY 19.5 4. MODIFICATIONS 19.6 5. COMBINING DOCUMENTS 19.7 6. COLLECTIONS OF DOCUMENTS 19.8 7. AGGREGATION WITH INDEPENDENT WORKS 19.9 8. TRANSLATION 19.10 9. TERMINATION 19.11 10. FUTURE REVISIONS OF THIS LICENSE

This is the print version of Adventist Youth Honors Answer Book/Household Arts If you print this page, choose "print preview" in your browser, or click printable version, you will see the page without this notice, without navigational elements to the left or top, and without the TOC boxes on each page. Refresh this page to see the latest changes. For more information about the print version, including how to create a truly printable PDF File, see Wikibooks:Print versions.

[edit] Baking

Print version
Household Arts General Conference	Skill Level 1
	Year of Introduction: 1945

The Print version Honor is a component of the Homemaker Master Award .

[edit] 1. Explain the difference in food value between whole wheat flour and white flour.

Whole wheat retains the bran and germ as well as the endosperm, in contrast to white flour which retains only the endosperm.

Whole wheat foods are nutritionally superior to refined grains, richer in dietary fiber, antioxidants, protein (and in particular the amino acid lysine), dietary minerals (including magnesium, manganese, phosphorus, and selenium), and vitamins (including niacin, vitamin B6, and vitamin E).

The greater amount of dietary fiber, as much as four times than found in refined grains, is likely the most important benefit, as it has been shown to reduce the incidence of some forms of cancer, digestive system diseases, coronary heart disease, diabetes, and obesity. Some of these protective effects occur because carbohydrates from whole grains are digested and enter the bloodstream more slowly, avoiding the "sugar rush."

[edit] 2. Describe the effects of yeast in bread making.

Yeast interacts chemically with sugar in warm water to provide leavening. This allows the bread to "rise".

In more detail, yeasts make up a group of single-celled fungi, a few species of which are commonly used to leaven bread. In the absence of oxygen, yeasts produce their energy by converting sugars into carbon dioxide and ethanol. In baking, the carbon dioxide raises the bread and the ethanol evaporates.

[edit] 3. Give one Old Testament and one New Testament incident where leavening is mentioned.

Old Testament: Exodus 12:34 & 39 -- The Israelites prepared unleavened bread for the first Passover

New Testament: Jesus mentioned leavening several times including: Matthew 13:33; Luke 13:20, 21

Jesus compares the Pharisees to leaven in Matthew 16:6-12; Mark 8:15; Luke 12:1

[edit] 4. Prepare whole grain bread (can be wheat, rye, oatmeal, etc.).

[edit] 5. Prepare two of the following:

[edit] a. Yeast biscuits

[edit] b. Unleavened bread

[edit] c. Bread sticks

[edit] d. Bagels

[edit] e. Vegetable bread

[edit] 6. Explain why the use of baking powder and soda should be avoided and why the mixture of milk, sugar, and eggs is harmful to health.

Baking soda and baking powder

In The Ministry of Healing, Ellen White wrote that baking soda and baking powder should not be used for making bread. She wrote, "Soda causes inflammation of the stomach and often poisons the entire system."

Milk, sugar, and eggs

When these ingredients are mixed and eaten, they ferment in the abdomen, giving the same effect as alcohol products.

[edit] 7. How do you test a cake for being done? How do you keep a cake from "falling"?

You can test to see if a cake is done by inserting a toothpick or butter knife carefully into the center of the cake. If it comes out clean without any "cake goo" attached, then the cake is done.

You can keep a cake from falling by not introducing a cake to temperatures drastically different from the oven too quickly OR by not slamming the door on the oven before the cake is done.

[edit] 8. Prepare two of the following:

[edit] a. Cake from basic ingredients (any flavor)

See the Wikibook Cookbook recipes for Cakes and Cupcakes

[edit] b. Cake from a mix (any flavor)

The best advice we can give here is to buy a mix and follow the directions on the package.

[edit] c. Fruit or nut cake or loaf cake

[edit] d. Sponge cake

[edit] 9. Make one pie in each of the following categories:

[edit] a. Baked, any fruit, including lemon

See the Pie Section in the Wikibooks Cookbook.

[edit] b. Unbaked (baked pie shell only), fresh fruit, gelatin, etc.

See the Banana Cream Pie recipe in the Wikibooks Cookbook.

[edit] 10. Make and bake one recipe of cookies. Make one recipe of refrigerator cookies. It is preferable to use wholesome ingredients such as fruit, oatmeal, nuts, etc.

By definition, refrigerator cookies are made from a stiff dough that is refrigerated to become even stiffer. The dough is typically shaped into cylinders which are sliced into round cookies before baking. Refrigerator cookies are any type of cookie where the dough needs chilled before baking the cookies.

Examples of refrigerator cookies include: Gingerbread cookies Most "cookie cutter" cookies Some types of chocolate chip cookies.

[edit] 11. Prepare recipe file for all of the items required above and any others desired. See how many recipes you can find using fruit without large amounts of sugar.

Try one of many recipe sites online such as recipesource.com. Or, even better, use this as an opportunity to learn recipes that your parents and grandparents have made over the years! Be sure that you include your favorite recipes!

[edit] References

• Wikipedia articles
  • Yeast
  • Whole grain

[edit] Basic Sewing

Print version
Household Arts General Conference	Skill Level 1
	Year of Introduction: 1976

[edit] 1. Describe the proper use of the following:

[edit] a. Thimble

A thimble is a protective shield worn on the finger or thumb. It is used for pushing a needle through a piece of fabric in situations where the pressure applied to the needle would otherwise cause the needle to pierce the skin. A thimble is most usually made from metal, but can also be found made from leather, rubber, wood, glass or china.

[edit] b. Tape measure

A cloth tape measure is used for measuring a person for the purpose of sizing a garment. It is also used to measure cloth.

[edit] c. Scissors and shears

Scissors are used for cutting cloth.

[edit] d. Pinking shears

Pinking shears are scissors whose blades are sawtooth instead of straight. Pinking shears will leave a zigzag pattern instead of a straight edge.

Pinking shears are useful for cutting woven cloth. Cloth edges that are unfinished will easily fray, the weave becoming undone and threads pull out easily. The sawtooth pattern does not prevent the fraying but limits the length of the frayed thread and thus limits damage.

[edit] e. Needles of various sizes and types

Needles are used for piercing a fabric and passing a thread through it for the purpose of making a stitch. This can be done by hand or by machine. A hand needle has a hole in it (called the eye) near its back. A machine needle has its eye near the point.

[edit] 2. Become acquainted with the sewing machine in your home or school. Identify:

[edit] a. Balance wheel

The balance wheel provides a method of manually moving the needle up or down. It is used to raise the needle out of the cloth when the stitch is finished, or to raise the thread take-up to make it accessible when threading the machine.

[edit] b. Thread take-up

The thread take-up moves up and down with the needle, keeping the thread tight and drawing it from the spool as needed.

[edit] c. Presser foot

The presser foot holds the cloth in place while the needle runs thread through it. See the photo below for its location.

[edit] d. Presser foot lifter

The presser foot lifter raises and lowers the presser foot. Raise it when you need to place a piece of cloth under the needle (and under the presser foot).

[edit] e. Needle

The needle stitches the thread (green in the photo) through the cloth.

[edit] f. Feed dogs

The feed dogs are little tread-like pieces beneath the presser foot. As the sewing machine is operated, the feed dogs advance the cloth forward (or backwards if the backspace lever is activated). The presser foot holds the cloth against the feed dogs so that they can move the cloth along.

[edit] g. Bobbin

The bobbin supplies a second spool of thread. Between the bobbin and the needle, two pieces of thread are tied into a knot forming the stitch. The bobbin can be filled with thread by removing it from the position shown and placing it in a mechanism on the top of the sewing machine. It is usually filled with the same color thread as is thread through the needle. The bobbin's thread comes up from the bottom of the machine through a plate between the feed dogs.

[edit] h. Control

The control is a foot pedal that is similar to the gas pedal in a car. When it is fully depressed, the sewing machine operates at its maximum speed. When lightly depressed, the machine operates more slowly. When released, the sewing machine stops. Having a foot-operated control frees both hands for guiding the cloth through the machine.

[edit] i. Backspace lever

The backspace lever (shown in the photo with the balance wheel) reverses the direction that the feed dogs move the cloth. A stitch is often started an inch or so away from the back edge of the cloth with the backspace lever activated. When the stitch gets close to the back edge of the cloth, the lever is released and the cloth moves forward through the machine. Stiches are also ended this way. Doing this provides a stronger seam and locks the stitch in place.

[edit] 3. Demonstrate how to properly thread and run the machine.

[edit] 4. Put a hem in one of the following items showing neat and even stitches. a. Towel, b. Apron, c. Flannel baby blanket, d. Flannel lap blanket

[edit] 5. Demonstrate your ability to properly sew on buttons and snaps.

[edit] 6. Tell what is meant by selvage, bias, and grain of fabric.

Selvage

the edge of a piece of fabric, specially woven to resist unraveling.

Bias

is a line that would go from corner to corner on a square piece of fabric. The bias of a fabric is very stretchy, crossing the fabric's threads at a 45° angle.

Grain of Fabric

is the internal lay of the fabric - that is how the threads from which the fabric is woven are arranged. The lengthwise grain is parallel to the selvage, and the crosswise grain is perpendicular to the selvage.

[edit] 7. Make a laundry bag for camping, or a similar simple item.

[edit] Cooking

Print version
Household Arts General Conference	Skill Level 1
	Year of Introduction: 1928

The Print version Honor is a component of the Homemaker Master Award .

[edit] 1. Know how to properly operate the kind of stove you have in your home. Know how to put out an oil or grease fire on your stove. Know how to prevent such a fire. Know safety precautions while cooking, including consideration of small children.

Operating a stove

There are two major classes of stoves in common use in the United States today, the gas stove and the electric stove. Gas stoves burn either propane or natural gas and cook with an exposed flame. Most have automatic ignition so you do not need to strike a match to light a burner. Simply turn the knob and set the flame to the desired level. Electric stoves cook with a heating element which converts electrical energy into heat. Like gas stoves, the cook must turn a knob, but unlike gas stoves, there is no flame, so its level cannot be directly observed. Instead, the knobs are marked with numbers generally ranging from 1 to 9 or 10. The settings 1-3 corresponds to low heat, 4-6 correspond to medium heat, and 7-10 correspond to high heat.

Putting out a grease fire

In case of a grease fire in a pan, cover the pan with its lid. This will deprive the fire from oxygen and it will go out. If the cover is already on the pan, you may need to use a fire extinguisher.

Safety considerations

Stoves with knobs along the back of the unit are more appropriate in households with small children because the children cannot reach the knobs and turn the stove on. This does present a lesser danger to the cook, as he or she must reach across the burners to adjust the knobs - don't wear loose clothing when cooking with such a stove.

Another hazard to children involving stoves are pot handles. These should always be turned such that they do not overhang the edge of the stove where a child could grab it or run into it. An overturned pot of boiling water can cause severe burns.

Do not place flammable items on the stove, ever. This includes paper or plastic plates, or food packaging items (boxes and bags). It is easy to accidentally turn on the wrong burner, and if a flammable item is on that burner, tragedy may ensue.

Remember that the burners stay hot for several minutes after they have been turned off.

Many foods (especially pastas) are boiled in water and the water is then drained. Use a colander for this purpose. When transporting a pot full of boiling water from the stove to the sink, do not lift the pot over the head of a child who may be underfoot - clear the area first. While cooking, dishes and cooking implements pile up in the sinks of even the cleanest of kitchens. Remove any dishes from the sink before pouring boiling water into it. The sudden temperature increase can shatter glass, and you do not want boiling water to pool up in any dishes in the sink.

[edit] 2. Know how to properly use measuring spoons, measuring cups, and if available an electric mixer, a blender, and a food processor.

[edit] Measuring spoons and cups

Measuring spoons are used for measuring small amounts of dry or liquid ingredients. It is best to have two sets and use one for measuring dry ingredients and the other for measuring liquid ingredients. This will save you time because you won't have to wash and dry the spoons every time you need to switch between dry and liquid items.

For liquid measures, fill the spoon all the way to the top. For dry measures, level the spoon off with a knife.

Measuring cups are for measuring larger amounts of ingredients, and again, it is wise to have two to avoid mixing dry and wet ingredients during the measuring process, but even more importantly, a dry measure is not the same thing as a liquid measure. A dry measuring cup measures volume while a liquid measuring cup measures weight. It is unfortunate that these units are both named ounces. A one-ounce volume of water very nearly weighs one ounce, but a one-ounce volume of flour weighs quite a bit less than one ounce. Make sure you understand which type of ounce is being specified in a recipe.

Measure dry ingredients with a dry measuring cup using the same procedure as with a measuring spoon - that is, level it off with a knife. Liquid measuring cups are usually made of glass, and the measurements are marked on the side. Fill the measuring cup to the correct level by looking directly across the measuring line, not looking down at an angle.

[edit] Mixers

A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping food ingredients. Mixers come in two major variations, hand mixers and stand mixers.

A hand mixer, as the name implies, is a hand-held device. It typically consists of a handle mounted over a large enclosure containing the motor, which drives two beaters. The beaters are immersed in the food to be mixed. Be careful when removing the beaters from the food. If you have a deep bowl and can lift the beaters free of the food without lifting them above the rim of the bowl, you may lift them before turning off the mixer. This will fling food onto the sides of the bowl freeing it from the beaters. If you lift running beaters outside the bowl, you will fling food all over the kitchen, creating an unnecessary mess.

A stand mixer is essentially the same as a hand mixer, but is mounted on a stand which bears the weight of the device. Stand mixers are larger and have more powerful motors than their hand-held counterparts. They generally have a special bowl that is locked in place while the mixer is operating.

[edit] Blenders

A blender is a kitchen appliance used to blend ingredients or puree food. The term typically refers to a stationary, upright electrical device, which is to be distinguished from a hand-powered or electric mixer that may be used for similar purposes.

A typical blender is built around a vessel for the ingredients to be blended. At the top of the vessel is a cap to prevent ingredients from escaping when the blender is switched on. At the bottom is a blade assembly, typically removable for cleaning purposes. The bottom seal is most likely watertight. The vessel rests upon a base containing a motor (for turning the blade assembly) with controls on its surface. Most modern blenders offer a number of possible speeds.

[edit] Food Processors

A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".

Food processors are similar to blenders in many ways. The primary difference is that food processors use swappable blades and disks (attachments) instead of a fixed blade. Also, their bowls are wider and shorter, a more appropriate shape for the solid or semi-solid foods usually worked in a food processor.

Its functions normally consist of:

• Chopping Vegetables
• Grinding items such as nuts, meat, or dried fruit
• Shredding or Grating cheese or vegetables
• Pureeing
• Mixing and kneading doughs

The base of the unit houses a motor which turns a vertical shaft. A bowl, usually made of transparent plastic, fits around the shaft. Cutting blades can be attached to the shaft; these fit so as to operate near the bottom of the bowl. Shredding or slicing disks can be attached instead; these spin near the top of the bowl. A lid with a "feed tube" is then fitted onto the bowl.

The feed tube allows ingredients to be added while chopping, grinding or pureeing. It also serves as a chute through which items are introduced to shredding or slicing disks. A "pusher" is provided, sized to slide through the feed tube, protecting fingers.

Almost all modern food processors have safety devices which prevent the motor from operating if the bowl isn't properly affixed to the base or if the lid isn't properly affixed to the bowl.