The study of textiles entails a comprehensive comprehension of the origins of fibers, the processes involved in fabric construction, the properties inherent in fabrics, methods of fabric care, and the diverse applications of fabrics.
RATIONALE BEHIND TEXTILE STUDIES
Engaging in the study of textiles offers the following advantages:
Recognition of various fabric types and their specific characteristics.
Apt selection of appropriate fabrics for specific purposes.
Effective maintenance of fabrics.
Correct handling techniques for fabrics.
Cultivation of consumer wisdom.
Exploration of career opportunities in clothing and textiles.
Intelligent utilization of fabrics.
GENERAL APPLICATIONS OF TEXTILES
Textiles find diverse uses in:
Crafting personal and family attire, including dresses and underwear.
Creating household textiles like bed sheets, curtains, and towels.
Providing warmth or coolness through items like sweaters and cotton wear.
Offering protection from rain or wind with items like raincoats.
Enhancing or decorating the body.
Ensuring modesty by covering nakedness.
ESSENTIAL TEXTILE TERMINOLOGY
Fiber: A hair-like raw material unit, such as cotton, linen, silk, wool, or nylon, used in yarn and fabric production.
Yarn: A thread formed by twisting or spinning fibers.
Fabric: Cloth created from yarn or fibers through weaving, knitting, crocheting, felting, etc. In woven fabric, the warp and weft constitute two sets of yarn or thread.
Warp: Yarn running lengthwise in woven fabric, parallel to the selvedge.
Weft: Yarn running crosswise in fabric, perpendicular to the selvedge.
Selvedge: The fabric edge formed by turning over the warp thread, representing the mill-finished edge in a lengthwise direction.
Bias: The diagonal direction across the warp and weft grain lines.
True Bias: The 45-degree angle across lengthwise and crosswise grains, exhibiting the highest stretch.
Grain: The direction of yarns or threads in fabric.
Right Side (RS): The exterior of the fabric worn outward, featuring superior finish and a more distinct print.
Wrong Side (WS): The interior of the fabric worn inside.
CLASSES AND PROPERTIES OF FIBRES
Fibres can be categorized into two primary classes: natural fibres, obtained from sources like plants (e.g., cotton and linen) or animals (e.g., wool and silk); and man-made fibres, derived from cellulose-based materials such as viscose rayon and acetate, or non-cellulose based materials like nylon, polyester, and acrylics.
Properties of Fibers:
Natural Fibers:
Cotton:
Derived from cotton balls of the cotton plant.
Properties:
Rapid moisture absorption
Reasonably strong and durable
Easy to wash
Dye-friendly
Cool and comfortable to wear.
Linen:
Obtained from the stem of the flax plant.
Properties:
Stronger than cotton
Absorbent and cooling
Slow drying
Good washability
Efficient heat conductor
Note: Not produced in Nigeria.
Wool:
Obtained from the hair of sheep, camel, Angora rabbit, or Angora goat.
Properties:
Scaly appearance
Strength increases when dry
Smells like burning feathers when burnt
Highly absorbent
Vulnerable to bleach.
Silk:
Produced by silkworms in countries like France, Italy, China, and Japan.
Properties:
Very strong fiber
Smooth and fine
Warm to touch
Easily absorbs moisture
Man-made Fibers:
Viscose Rayon:
Made by treating wood pulp or cotton linters with specific chemicals.
Properties:
Not very strong, especially when wet
Smooth surface
Resembles silk in appearance only.
Acetate:
Made from wood pulp or cotton linters treated with acetic and acetic anhydride.
Properties:
Quick drying
Loss of strength when wet.
Nylon:
A family name for all synthetic polyamides.
Properties:
Very strong
Lightweight
Requires no ironing
FIBRE MANUFACTURING PROCESSES
COTTON: The production of cotton fibers involves the following steps, starting from the bolls:
Ginning
Baling
Clearing
Carding
Combing
Drawing
Spinning
Dyeing
Weaving
LINEN: Linen is derived from the stem of the flax plant through the following stages:
Retting
Breaking and scotching
Combing
Spinning
WOOL: Wool fibers are processed into two forms, Worsted yarn and Woollen yarn, involving the following major steps:
Clipping
Sorting
Scouring
Carbonizing
Carding
Spinning
Weaving
RAYON: The manufacturing of rayon involves the following steps:
Purification of cellulose (from wood pulp or cotton linters)
Treatment of cellulose with specific chemicals, transforming it into a thin liquid
Extrusion of the liquid through a spinneret, resulting in rayon filaments
Spinning filaments into yarns, which are then woven into fabric
EXPERIMENTS AND TESTS ON DIFFERENT FIBRES
COTTON:
Cool to touch and fairly firm
Dull appearance
Flat fiber with twist characteristics
Burns in and out of flame, smells like burning paper, leaves minimal ash
LINEN:
Cool and crisp handle
Dull appearance
Round and smooth fibers with swellings or nodes at intervals
Burns slowly, similar to cotton
WOOL:
Projecting fibers
Rough and dull appearance
Warm to handle
Scales on fibers that overlap and point upwards
Smolders instead of burning, produces a smell of burning hair or feathers
SILK:
Smooth and rich lustrous appearance
Soft, smooth, and resilient
Fine, smooth surface in de-gummed form
Raw silk appears as double filaments
VISCOSE RAYON:
Smooth and fairly soft handle
Lustrous appearance, resembling silk
Rounded fibers with length-wise grooves
Transparent rods streaked with wavy lines
ACETATE:
Silk-like with good draping qualities
Smooth and soft handle
May have a dull or lustrous appearance
Rounded fibers with surface ridges resembling thickened lines
Burns like cotton, gives off a smell of acetic acid or vinegar
NYLON:
Very smooth and slippery fabric
Filaments resemble smooth glass rods
Shrinks like flame and melts into a hard white or grey bead
CARE AND HANDLING OF DIFFERENT FABRICS
Reasons for Clothing Care
Caring for clothing serves several purposes:
Enhancing Longevity: Regular care ensures the prolonged life of clothing by preventing damage caused by dirt.
Hygiene Maintenance: Cleaning helps eliminate disease-carrying germs and pests residing in fabrics, promoting a healthier environment.
Aesthetic Appeal: Keeping clothes clean is essential for a visually pleasing appearance. Dirty garments are unattractive and can impact one’s overall image.
Economic Benefits: Maintaining cleanliness is a cost-effective measure as clean clothes tend to last longer, reducing the frequency of replacements.
Availability: Regular care ensures that all clothing remains ready for use at any time.
Laundry Agents and Equipment
Various agents and tools are employed in the laundry process:
Water: Used for soaking, washing, and rinsing clothes.
Soaps and Detergents: Lower the surface tension of water, remove stains, and eliminate germs in fabrics.
Bleaches: Whiten white cotton and linen fabrics, remove stains, and sanitize fabrics.
Stiffening Agents: Add stiffness to cotton and linen fabrics, providing a smooth surface and a fresh appearance.
Stain Removers: Eliminate stains from fabrics.
Laundry Equipment and Tools
Different tools are used for various laundry stages:
Collection: Linen baskets, bins, and laundry bags are used for gathering dirty clothes.
Washing: Basins, buckets, laundry tubs, or trays, made of materials like plastic, stainless steel, or porcelain, are used. Washing machines are also common.
Avoid: Very high neckline, full sleeves, breast pockets, draped and gathered bodices.
Short neck:
Enhancing features: Open neckline, v-shaped neckline, u-shaped neckline, open collars.
Avoid: Tie neck bands, high polo-necks, mandarin neckline.
Long neck:
Enhancing features: High neckline, turtle neck, and high collars, huge jewelry, use of scarves.
Avoid: Wide or boat-shaped necklines.
Large hips:
Enhancing features: Shape skirt from the waist, straight dresses with no belt, gored skirts, gathers if the waist is small, stitched-down pleats.
Avoid: Too narrow bodice, fitted skirts, pockets at hips.
DRESSES FOR DIFFERENT OCCASIONS
ATTIRE FOR VARIOUS OCCASIONS
School Attire:
Attire suitable for school activities.
Loose and simple styles for comfort.
Durable, washable, and colorful fabrics.
Shoes should be durable, comfortable, and easy to clean.
Office Wear:
Comfortable, smart, and simple clothing.
Fabrics that are easy to clean.
Avoid over-dressing; opt for simple accessories.
Clothes should not be too tight or revealing.
Discreet attire with light makeup.
Household Work or Activities:
Neat dressing even for home tasks.
Comfortable, suitable, and washable clothing.
Simple style and durable fabrics.
Apron or overall can be worn for protection.
Sleepwear (Nightgowns or Pajamas):
Soft-textured, flame-resistant fabrics.
Loose and comfortable sleepwear.
Avoid tight clothes for unrestricted movement.
Housecoat can be worn outside the bedroom.
Sports, Picnics, and Relaxation Attire:
Clothing allowing freedom of movement.
Decently covering the body for active sports.
Durable, easy-to-care-for fabrics.
Comfortable shoes for easy movement.
Religious Worship Clothing:
Comfortable, non-tight attire.
Fabrics that do not easily crease.
Washable materials for cleanliness.
Clothing Accessories:
Additional items to complement attire.
Examples include shoes, hats, jewelry, ties, handkerchiefs, scarves, and handbags.
Remember to choose attire appropriate for the occasion and ensure comfort, cleanliness, and suitability for the task at hand.
THE SEWING MACHINE
The sewing machine constitutes a crucial tool for sewing success, with various types and models available. The following enumerates common types:
Hand Sewing Machine: Simple and manually operated, it requires placement on a table.
Treadle Sewing Machine: Foot-operated, allowing hands-free for guiding work, typically with a dedicated stand.
Electric Sewing Machine: Operated with the assistance of an electric motor.
A sewing machine comprises various parts with distinct functions:
Balance Wheel: Turned forward or backwards for machine sewing; raises and lowers the needle.
Foot Presser: Holds fabrics firmly for stitching.
Presser Foot Lifter: Raises and lowers the presser foot, located at the back.
Feed Dog: Holds fabric against the presser foot and moves it for stitching; a tooth-like piece under the presser foot.
Throat Plate: Provides slots for the needle and feed dog to function.
Spool Pin: Holds the thread spool.
Thread Guide: Supports and guides the thread, preventing twisting.
Needle Clamp: An attachment for the needle.
Stitch Regulator: Adjusts stitch length.
Bobbin: Winds the thread for the lower part of the machine.
Bobbin Case: Holds the bobbin.
Stop Motion Screw: Loosened to disconnect the needle and stop the balance wheel when the machine is not in use.
Tension Discs: Regulate thread tightness during stitching.
Guidelines for choosing sewing machines
Compare similar types from different manufacturers.
Evaluate servicing arrangements, parts, prices, and relevant information.
Consider the machine’s weight for portability.
Factor in budget constraints when making a purchase.
Ensure the availability of the instruction manual, accessories, and spare parts before finalizing the transaction.
Have the dealer demonstrate the machine’s operation and test it yourself before taking it home.
For care and maintenance:
Study the machine handbook carefully.
Clean the machine regularly to remove dirt and dust.
Oil designated points as per the manual.
Cover the machine when not in use.
Avoid scratching the machine’s surface with sharp objects.
Disconnect the belt of treadle machines before storing them in their boxes.
SEWING MACHINE | FAULTS, CAUSES AND REMEDIES
Troubleshooting Sewing Machine Issues: Causes and Solutions
Common Sewing Machine Issues and How to Address Them
Upper thread breaking
Causes: Machine not threaded correctly; needle bent or blunt
Remedies: Properly thread the machine; check and replace bent or blunt needle
Lower thread breaking
Causes: Tension too tight ii) Improper threading of button case or shuttle
Remedies: Check and regulate tension; thread the bobbin case properly
Breaking needle
Causes: Using needle on heavy fabric; bent or blunt needle
Remedies: Use appropriate needle size; check for bent or blunt needles
Skipping Stitches
Causes: Needle too small for thread; needle not accurately set
Remedies: Use correct needle size; set the needle accurately on the needle bar
Noisy Treadle
Causes: Loose screw on the treadle
Remedies: Tighten the screw
Machine works heavily
Causes:) Belt too tight ii) Machine needs cleaning iii) Belt too loose and slipping
Remedies: Loosen the machine belt ii) Clean the machine thoroughly iii) Check if the belt needs tightening
Understanding Fullness in Clothing Construction
Definition: Fullness in clothing construction refers to the provision of extra allowance in the garment. This can be achieved and controlled using techniques such as darts, tucks, gathers, and pleats.
Types of Fullness and Their Uses
Darts:
Tapered folds of fabric stitched on the wrong side of a garment.
Uses:
Control fullness.
Shape fabric to fit the human figure.
Provide a good fitting and shape to the finished garment.
Tucks:
Special stitched folds made on the right side of the garment.
Uses:
Provide extra width.
Decorate a garment as a style feature.
Hide joins in the fabric.
Gathers:
Small, soft folds made in garments, commonly used in children’s clothes and lightweight skirts.
Pleats:
Folds of material designed to give extra width in garments.
Mainly used on tailored skirts, dress skirts, and shirts to provide fullness in wear.
Openings in Garments: Types and Functions
Definition: Openings are features in garments that facilitate putting on and taking off clothes. They also serve decorative purposes.
Types of Openings
Continuous Wrap Opening:
Short opening fastened with hook and eye, buttons, buttonholes, or press studs.
Faced Slit Opening:
Used for front or back neck openings, wrist cuff openings on long sleeves, set into a band.
Fastenings and Their Types
Definition: Fastenings are devices attached to openings in garments.
Types of Fastenings:
Zips
Press studs
Hooks and eye/bars
Buttons and loops
Buttons and buttonholes
Eyelets and cords.
SCIENTIFIC STUDY OF FOOD
FOOD NUTRIENTS DEFINITION
Food nutrients refer to the chemical components present in the food we consume. These nutrients exhibit variations in both physical and chemical properties.
TYPES OF FOOD NUTRIENTS AND THEIR ATTRIBUTES
PROTEINS
Proteins, serving as bodybuilders, play a crucial role in the construction and restoration of bodily tissues. Sources of proteins include meat, fish, eggs, poultry, milk, and beans, among others.
PROTEIN CHARACTERISTICS
Comprising carbon, hydrogen, and nitrogen elements, proteins form through diverse combinations of these elements, creating amino acids. Subsequently, amino acids combine to produce proteins. Enzymes known as proteases facilitate the digestion of proteins, resulting in the formation of amino acids. Most proteins are insoluble in water.
CARBOHYDRATES
Carbohydrates function as energy providers and encompass sugars, starches, and cellulose. Food sources for carbohydrates include yam, rice, maize, and cassava.
CARBOHYDRATE CHARACTERISTICS
Comprising carbon, hydrogen, and oxygen, carbohydrates exhibit various forms, including simple sugars like glucose and fructose, complex sugars such as lactose, starches like yam and cassava, and cellulose found in certain vegetables. While all sugars share sweetness, their degrees of sweetness differ.
FAT AND OILS
Fats and oils, similar to carbohydrates, serve as energy sources and are found in palm oil, groundnut oil, fatty meat, egg yolk, butter, and margarines.
FAT AND OIL CHARACTERISTICS
Containing high proportions of carbon and hydrogen with minimal oxygen, fats and oils act as poor conductors of heat. They are insoluble in water, with fats existing as solids at room temperature and oils as liquids.
VITAMINS:
Vitamins A&D
These fat-soluble vitamins do not dissolve in water, withstand ordinary cooking, but are susceptible to spoilage when the containing fat turns rancid.
Vitamin B & C
Water-soluble vitamins, like vitamin C, dissolve in water and require careful cooking methods with minimal water usage. Rich vitamin C foods, such as oranges, are preferably consumed raw to preserve their vitamin content.
MINERALS
Dry heat minimally affects minerals in food, whereas moist heat may lead to the loss of some soluble minerals like sodium, potassium, and magnesium salts.
BUDGETING
HOUSEHOLD BUDGET
Budgeting involves the preparation of a budget, and a household budget specifically outlines the future expenditures for a given household.
Effective budgeting ensures the prudent management of family income, while poor budgeting results in the wasteful expenditure of earnings.
BUDGETING TERMINOLOGY
Family Income encompasses the financial and economic resources available to meet a family’s needs. Money Income represents the total amount of money a family possesses within a specific period, indicating its purchasing power.
Gross Income is the overall income from an individual’s earnings, while Net Income is the amount remaining after deductions like taxes, water rates, and levies.
A Budget is a plan detailing how the family intends to allocate its income, typically based on net income. Expenditure refers to the money spent on necessary goods and services for the family.
SOURCES OF FAMILY INCOME
Family income is derived from various sources, including salaries, wages, gifts, and returns from assets or investments, such as rents and dividends on shares.
IMPORTANCE OF FAMILY BUDGET
Family budgeting holds significance in several aspects:
Facilitating informed decision-making on expenditures
Directing spending towards essential needs
Preventing wasteful use of family funds
Providing insight into the family’s spending patterns
Curbing impulsive purchases
Offering a platform to educate children about money management.
FACTORS TO CONSIDER IN BUDGET PREPARATION
Several factors influence budget preparation, including family income, needs, size, values, the season of the year, and locality.
PROCEDURES IN CREATING A FAMILY BUDGET
The process involves:
Listing all necessary goods and services for the proposed budget period.
Prioritizing these needs based on importance to the family.
Estimating the cost of each need.
Projecting the total expected income for the planned period.
Balancing expected income and expenditure, ensuring that expenses do not exceed income.
Reviewing the budget for feasibility.
EXAMPLE OF A FAMILY BUDGET
An illustrative budget for a hypothetical family of three with a monthly income of Ten Thousand naira (#10,000.00) is provided below:
Family Needs: This represents the various categories of expenses that a family incurs.
% of Income Budgeted: The percentage of the total income allocated to each specific category.
Amount (#): The actual monetary value assigned to each category based on the percentage of income budgeted.
Food: 30% of the family’s income, equivalent to $3,000.00, is allocated for the essential need of nourishment.
Housing (rent and maintenance): 23% of the income, totaling $2,300.00, is designated for housing expenses, covering both rent and maintenance costs.
Clothing: 10% of the income, totaling $1,000.00, is set aside for clothing expenditures.
Health: Allocating 10% of the income, which equals $1,000.00, ensures financial coverage for health-related expenses.
Transportation: 6% of the income, amounting to $600.00, is earmarked for transportation needs.
Education: A significant 13% of the income, equivalent to $1,300.00, is budgeted for educational expenses.
Entertainment and Recreation: A modest 2% of the income, totaling $200.00, is reserved for entertainment and recreational activities.
Personal Allowances: 3% of the income, or $300.00, is designated for personal allowances, providing flexibility in discretionary spending.
Savings and Insurance: Another 3% of the income, equal to $300.00, is dedicated to savings and insurance, fostering financial security.
Total: The culmination of all the percentages results in a comprehensive budget that sums up to 100%, with a corresponding total monetary value of $10,000.00. This represents the entire budgeted income for the family, distributed across essential categories to meet various needs.
FEEDING THE FAMILY
MENU PLANNING
Planning a meal involves selecting a menu or compiling a list of foods to be included in that meal.
FACTORS AFFECTING MEAL PLANNING
Various factors influence meal planning, such as the age, occupation, and health conditions of family members, family size, preferences of family members, the season, available budget, equipment and facilities, time constraints, and the family’s place of residence.
GUIDELINES FOR MEAL PLANNING
Ensure that the meal includes all essential nutrients from each basic food group.
Opt for diverse nutrient-rich foods whenever possible.
Consider the nutritional needs of all family members in the meal plan.
Avoid monotony by introducing variety in food choices.
Allocate budget for high-quality foods.
Plan meals in advance to save both money and time.
Leverage seasonal produce and prioritize the purchase of good-quality foods.
PROCEDURES FOR MEAL PLANNING
Plan the day’s entire menu (including breakfast, lunch, and dinner) at least 24 hours ahead.
Choose the main course or entree for each meal.
Keep breakfast light yet substantial, incorporating appetizers like fruit or fruit juice, proteins such as eggs or fish, and carbohydrates like cereal dishes or boiled yams.
Designate lunch and dinner as the main meals of the day.
Make dinner dishes lighter than those for lunch, considering that people typically go to sleep after supper.
Include appetizers, main courses or dishes (such as meat or fish with accompaniments like melon and pounded yam, gari, semovita, or foofoo), and desserts (such as pawpaw rings) in lunch and dinner menus.
NUTRITIONAL NEEDS OF DIFFERENT PEOPLE IN THE FAMILY
YOUNG CHILDREN
(Infants 0 – 1 year and toddlers 1-2 years)
Guidelines for providing children’s meals:
Ensure that their diet is abundant in protein for fostering body development, energy-rich foods to support their activities, and essential minerals and vitamins for vitality.
Include milk, meat, fish, eggs, and legumes in their meals to ensure a well-rounded nutrition.
Establish regular meal times for consistency.
Opt for cooking methods that facilitate easy digestion when preparing their food.
Discourage excessive consumption of sweets and candies to prevent potential tooth decay.
ADOLESCENCE
This stage is characterized by rapid growth, necessitating proper nutrition. Provide a diet rich in protein, carbohydrates, minerals, and vitamins.
ADOLESCENT GIRLS
Increase their iron intake to compensate for monthly losses during menstruation. Insufficient iron supply may lead to anemia.
ADULTS
This group has reached maturity and no longer experiences growth. Their nutritional focus should be on energy and maintenance. Specific subgroups include:
Manual workers: Engaged in strenuous activities like farming or mining, they require an increased intake of energy-rich foods.
Sedentary workers: Engaged in non-strenuous activities like office work, they do not require as much energy in their diet.
ELDERLY PEOPLE OR AGED
With reduced physical activity, their energy needs decrease. However, protein and vitamin requirements remain unchanged.
INVALIDS
An invalid is someone who is currently ill, while a convalescent is in the process of recovery. Adhere to doctors’ instructions, provide balanced meals at regular intervals, avoid strong spices, and use easily digestible cooking methods.
VEGETARIANS
Strict vegetarians abstain from animal products, while lacto-vegetarians consume dairy but avoid meat and fish. In both cases, meals should incorporate various vegetables, protein-rich foods, and soybeans.
BUYING, PRESERVATION AND STORAGE OF FOOD
SMART SHOPPING PRACTICES
Create a well-organized shopping list.
Adhere to the prepared shopping list during purchases.
Ensure sufficient storage space for purchased food items.
Select seasonal foods for purchase.
Evaluate the quality and value of food items before making a purchase.
Consider bulk buying as a viable option.
Compare prices and values across various stores.
BENEFITS
Economical and money-saving.
Time and energy-efficient.
Facilitates seasonal food acquisition.
Ideal for managing food in large households.
Ensures a constant food supply at home.
DRAWBACKS
May consume a significant portion of the family income, hindering the purchase of other necessities.
Bulk purchasing can lead to monotony in the family diet.
Inadequate storage and mismanagement can result in food wastage.
Poor-quality bulk-purchased food items may spoil during storage.
FOOD PRESERVATION AND STORAGE
Food preservation involves treating food to maintain its quality for an extended period.
PRESERVATION METHODS
Solar or sun drying
Smoking
Freezing
FOOD STORAGE
Involves keeping preserved or purchased food in a secure and suitable condition for later use.
STORAGE FACILITIES
Plastic food containers
Food stores
Food storage cupboards, cabinets, and shelves
Refrigerators and freezers.
IMPORTANCE OF PROPER FOOD STORAGE
Prevents food spoilage.
Safeguards nutrient content.
Aids in saving money for the homemaker.
Saves time and energy by reducing frequent market trips.
FOOD PREPARATION 1
Food preparation involves transforming raw ingredients into edible meals or dishes through activities such as cleaning, cutting, cooking, seasoning, and presenting food in an appealing manner. This process takes place in various settings, including homes, restaurants, catering services, or food production facilities.
Key Steps in Food Preparation:
Planning: Deciding on the menu, considering dietary requirements, gathering recipes, and creating a shopping list.
Gathering Ingredients: Purchasing or collecting necessary ingredients from grocery stores, farmers’ markets, or other sources.
Cleaning and Washing: Thoroughly cleaning fruits, vegetables, and other ingredients to remove dirt, bacteria, and pesticides, including peeling, deseeding, or deveining certain items.
Cutting and Chopping: Preparing ingredients by cutting them into desired sizes and shapes, such as slicing, dicing, julienning, mincing, or cubing.
Mixing and Marinating: Combining ingredients to create mixtures or marinades that enhance flavors, often involving soaking food in seasoned liquid for a specific time.
Cooking: Applying heat to food through methods like boiling, steaming, baking, roasting, grilling, frying, sautéing, or simmering, depending on the recipe and desired outcome.
Seasoning and Flavoring: Enhancing taste and aroma by adding herbs, spices, sauces, dressings, or condiments.
Plating and Garnishing: Arranging cooked food on a plate in an appealing manner and adding decorative elements such as fresh herbs or sauces.
Food Safety: Ensuring proper food handling and hygiene to prevent foodborne illnesses, including storage, refrigeration, and avoiding cross-contamination.
Cleaning Up: Sanitizing utensils, cutting boards, and surfaces used during food preparation to maintain a clean and safe cooking environment.
Food preparation practices may vary based on cultural traditions, regional cuisines, dietary restrictions, and personal preferences. Following recommended food safety guidelines is crucial.
Kitchen Utensils and Equipment:
Kitchen equipment and utensils are essential for food storage, preparation, and cooking. Utensils refer to small tools like knives and forks, while equipment includes larger items like cookers and deep freezers.
Considerations when choosing kitchen equipment and utensils include specific use, budget, durability, available storage space, family needs, labor and time savings, ease of use and care, and family size.
Small kitchen appliances (e.g., toaster, hand-held mixer, blender, food processor, electric frying pan).
Large kitchen appliances (e.g., microwave ovens, deep freezers, gas cookers, refrigerators).
General Care of Kitchen Equipment and Utensils:
Use each piece correctly for optimal results.
Follow the manufacturer’s manual for usage and care.
Preserve the manual for as long as the equipment is in use.
Promptly repair appliances and utensils when needed.
FOOD PREPARATION 2
Food preparation involves the process of readying food for cooking or consumption, encompassing various tasks like washing, cutting, peeling, and seasoning ingredients, as well as arranging them for cooking or serving. The specifics of food preparation can vary based on cuisine, recipe, and individual preferences.
Steps in Food Preparation:
Ingredient Gathering: Collect all necessary components, including fresh produce, meat, spices, and other required items.
Washing: Thoroughly rinse fruits, vegetables, and herbs under running water to eliminate dirt, chemicals, or bacteria.
Cutting and Chopping: Utilize knives or appropriate tools to cut, slice, or chop ingredients into desired shapes and sizes.
Peeling: Remove outer skins or peels from certain ingredients, such as potatoes or carrots, using a peeler or knife.
Mixing and Combining: Combine different ingredients in bowls or containers according to the recipe.
Seasoning: Enhance the taste of the dish by adding spices, herbs, salt, pepper, or other flavorings, depending on personal preference and the recipe.
Marinating: If required, marinate meat or vegetables to absorb flavors and tenderize before cooking.
Preheating: Preheat ovens, stovetops, or grills to the required temperature for baking or certain cooking methods.
Cooking: Follow recipe instructions for boiling, sautéing, baking, grilling, or frying, paying attention to cooking times and temperatures.
Plating and Garnishing: Arrange cooked food on plates or serving dishes, adding garnishes for visual appeal.
Serving: Present the prepared food to individuals or guests, transferring portions onto individual plates or serving dishes.
Food Safety Note: Adhere to food safety practices during preparation, including proper handwashing, avoiding cross-contamination, cooking to appropriate temperatures, and safe storage of leftovers.
Terms for Food Preparation:
Stir
Blend, Mix, and Combine
Beat
Cream
Grate
Slice
Coat
Garnish
Grease
Seasoning
Strain
Reasons for Cooking Food:
Easier to eat
More appetizing and pleasant
Easier to digest
Safe to eat
Improved appearance
Enhanced taste
Methods of Cooking Food:
Boiling
Stewing
Steaming
Frying
Roasting
Baking
Guidelines for Choosing Cooking Methods:
Type of food
Nutrient preservation
Age and health of consumers
Available cooking facilities
Time constraints
Simple Meal Preparation: Egg Custard
Ingredients:
¼ liter of milk
1 egg
1 tablespoon of sugar
Vanilla essence (if desired)
Method:
Place sugar in a mixing bowl.
Add the egg to the bowl.
Slowly whisk in milk and vanilla essence.
Pour into a greased Pyrex dish or suitable container for steaming.
Steam for approximately 30 minutes or until the custard is set.