Professional Documents
Culture Documents
5. It provides its members not only for food, shelter, clothing and other basic necessities but also love, affection and
emotional security.
6. The family is vital for its perpetuation and continuity.
7. It contributes to societal maintenance through reproduction function.
8. Trains individuals for occupational pursuits to become functioning adults in the community.
9. It keeps society members physically and psychologically fit to participate actively in its affairs.
10. It transmits societys culture through the process of socialization, developing sentiments in the individual, and
inculcating in him values necessary for societal functioning.
F. Characteristic of a Happy Family
A family usually consists of the father, mother, and one or more children. Everyone wants to have a happy and a
peaceful family. The familys basic needs are shelter, food and clothing, all of which are provided initially by the parents.
In return, the other members of the family can do something to contribute towards having a family life. At early age, you
can already help in keeping the house and yard clean, preparing and serving family, and caring for your younger brother
and sister.
G. What makes a family peaceful, happy and harmonious?
In a peaceful, happy and harmonious family, there is love and appreciation. Good relationships among family
members result when there is love among them and when each family member appreciates the others. One feel secure and
happy when he or she knows he or she is loved. There are many ways of showing love to one another.
Parents can show their love for their children by providing for their basic needs. They should always be ready to
listen to their children and help them with their problems. They should also recognize and praise their children for good
behavior.
On the other hand, children can show their love for their parents by helping willingly in the different household
chores. They can also try to be obedient and to take good care of the things provided by their parents, to show their love
and appreciation.
Remembering members of the family on special occasion is also a sign of love. When all members of the family
show this love for one another, this results in familys happiness and peace.
There should also have respect and consideration for one anther. Following their pieces of advice, asking
permission when going somewhere, and using such words as opo and po can show respects for the elders. Kissing the
hands of parents before leaving and upn returning home is also a sign of respect.
Consideration for each other is shown by keeping quiet when the members of the family are resting, sleeping, or
doing work that requires concentration, helping in the house keeping activities, taking care of younger brother or sisters,
and even giving a way for the use of the bathroom or toilet for those members of the family who have leave for some
place early in the morning.
Both the young and old members of the family deserved to be respected.
It is very satisfying to belong to a family where every member of the family cooperates. Members of the family
should work willingly together and each members must do his or her work to the best of his or her abilities.
The members of a family must understand each other in order to have peace and harmony. Even as family
members differ from one another in traits and habits, they should try to understand why a member behaves as he or she
does make allowances for misbehavior. Each family member must also be patient and accommodating with members of
the family who easily get angry. Every member should also try to help other family members to overcome their
weaknesses.
Every family sets up rules and regulations and family members should obey these to ensure peace and harmony
in the home. Family members should perform their assigned tasks willingly and on time. In this way, household activities
go on smoothly without need for day to day nagging.
`Members of the family who cannot perform their duties for some reason should ask another member to their
tasks.
H. Desirable Traits that will Promote Satisfying Family Relations.
Happiness in the family depends to a large extent, on how family members treat each other. To be able to get
along well each other, family members should have qualities that will promote satisfying family relations. The following
are some of these qualities:
1. Helpfulness each members of the family should be willing and ready to help other members.
2. Considerate learn to respect the rights and feelings of members of the family.
3. Courtesy always speak in a modulated voice. Refrain from using gross or ebscene words in communicating
with family members and anyone, for that matter.
4. Loyalty keep family secrets to yourself. Avoid criticizing members of the faily in the presence of hearing of
others.
5. Obedience follow family rules and regulations
6. Cheerfulness cultivate your sense of humor. Avoid starting the day with sour face. Bring laughter to the family.
7. Efficiency Perform whatever you to do as well as you can without wasting time, energy, and resources.
8. Punctuality always be on time in whatever you do. If you are assigned certain duties or responsibilities, be
prompt in doing them. Avoid being late for an appointment with someone.
I. Values
Values are benefits or ideals that an individual possesses. Values are what people think are right, good or best.
It may be an intrinsic part of your culture. They are the things that are important to us, those we cherish and strive for.
Values are opinions of what is good which direct the behavior of an individual and give meaning to life. These
values are usually the basis for the selection of the goals for an individual, family and the community. If a person knows
what values his family holds high, it would be easier for him to choose from among the alternatives he has to make. For
instance, if a girls.
Families should have their own set of values, which all members approve of and are fitted for all them. DeWitt
H. Parker listed the basically motivating values of human behavior as a comfort, health, ambition, love, desire for
knowledge, play art and religion.
J. Attitudes
Attitudes are composite of feelings, notions and convictions that spring from heredity, environment, experience
and preset purpose. These are the reactions of a person, favorable, to a given situation. Different attitudes may be shown at
different directive force on what feelings and actions suited for each object. Negative attitudes for work hinder progress
while positive attitudes enhance progress in achieving personal and family goals.
K. Desirable Personal Values
Thrift forms the habit of spending money within the budget ( personal/family)
- Practices conservation of time, money, and energy.
Frugality puts up flower pot garden and/or backyard garden of common vegetables of
common for everyday
meals.
- Recycle old usable garments and other usable materials in the home and school.
Industry does household chores even if the family can afford paid helpers.
- Works on part-time basis to earn additional money for self and family.
- Sew his/her own housedress, under garment, etc.
- Does catering service, assists in catering services in school.
Initiative works in the home, school, and community without being asked.
Resourcefulness uses indigenous materials available in the community in the absence/lack of supplies.
Honesty handles money, goods or equipment honestly in canteen, home economics building, classroom, etc.
Courtesy greets and entertains house guests in the home/higher school personnel in school, etc.
Cleanliness and Orderly practices health habits everyday
- helps the family maintain orderliness and cleanliness in the home
- making own bed
- washing dishes, etc.
Patience and Perseverance cooperates with parents in the judicious use of time, energy and money.
Helfulness, Love, and respect for Parents and Older Persons Assist each other duties in the home and in the
community when needed.
- show respect for elders in thought, action and works.
- Practices filial devotion to parents and elders.
K. Goals
Goals are the things that persons or families are willing to work for. They are things, objects, and purposes.
Most goals are based on desires, philosophies, attitudes and values. Many goals are made with the belief that attaining
them will bring a good life.
Setting up goals is a process that does not end. Goals are always changing. Some goals are attained and other
goals are made in place of them. Some are not carried out because of the excessive effort its necessities to be achieved.
Accidents, death, illness, unemployment are also things that bring changes in family life. Any of these may
mean changes in family goals because the family will have less money, and varios changes will be necessary due to these
emergencies.
Types of goals
There are two types of goals. The long-term goals and the short-term goals. Goals that are permanent are the
long-term goal. They are sought for as long time. These are goals that are really meaningful to the family. These goals
have a bearing on the short- term goals. These involves choices or decisions on which action to take in order to reach the
long- term goals. Long term goals maybe in the form of educating the children or building a house. Short-term goals
may be finishing first-year college or building the fence of the house. These goals are usually interrelated and become a
part of the routine of the daily life of the person. They are an important part in the life of a person because the motivate
thought and action. If the goal is to build a new house, the effort of the family would be concentrated on saving money in
order to realize this particular dream
Personal Goals
Every person has goal in life. These goals serve as an inspiration to work harder and make sacrifices in order to
attain them. The goals set should be realistic and easy to achieve. If a persons present goal is to finish his studies, all
efforts should be done to succeed in this undertaking. He must study his lessons as well and prepare for his exams in order
to pass all his subjects.
All possible human and non-human resources should be put together to make this plan work. Personal goals
should conform to the goals of the family. But sometimes, these are sacrified if there are pressing problems to deal with.
The attainment of the personal goals, then, may be had at a later date.
Food for the Family
Food is one basic need of humans. It is anything we eat or drink that nourishes the body.
It furnishes materials that build and repair the body tissues. It supplies fuel that
gives heat and energy for work and activity. It provides substances that regulates
body processes and keep the body from diseases.
Nutrition is the study of food in relation to health. It is the process of supplying the body
with the right kind and amount of food for growth, repair, energy, and regulation
of body function and of maintaining the body in good working condition.
Sources of Foods
The variety of food available to any group of people invariably originates from two major sources: plants and
animals. Agricultural land, rivers, lakes, and seas are necessary for the constant sourcing of food. Some foods originate
from forest or wildlife but these are fast dwindling and rapidly being depleted.
Terminologies
Enriched Foods. The enrichment process replaces nutrients lost in processing and refining some foods.
Fortified Foods. Fortification goes beyond enrichment. In this process, a nutrient is added that was not
originally present of food.
Required Daily Allowance (RDA). This is the minimum requirements plus an
extra margin of safety to maintain good health.
Minimum Daily Requirements (MDR). These are estimates of the minimum requirements to prevent
deficiencies.
Food Additives. Food additives are chemicals which are added to foods during production, processing, storage
or packaging. It is used to improve or safeguard the flavor, color, texture or to keep quality and nutritional value of foods.
Fiber or Bulk. It is the part of food you dont digest. The cellulose in plants and the connective tissue in meat.
Absorption. Once protein have been broken down into their amino acids, carbohydrates to simple sugar, fats
to fatty acids digestion is over. These nutrients together with the dissolved vitamins and minerals are ready to be absorbed
across the walls of the small intestines and into the blood streams.
Metabolism. The blood carries the nutrients to all the cells in the body through the network of tiny blood
vessels called capillaries. As they travel, the nutrients pass through the livers filter and travel in the blood to the heart,
onto the lungs where the red blood cells pick up oxygen back to the heart, and on to the waiting cells.
As blood passes by, the cell pick and choose the protein, vitamins, and minerals they need. For energy, they
take some of the oxygen from the red blood cells and mix it with a little glucose or fatty acid. Within a few hours, all the
nutrients are on the job in the body. The sum of these cell activities is called metabolism.
Digestion. Digestion is natures way of releasing the nutrients from food. All digestion takes along the
alimentary canal which include the mouth, stomach and intestines. Strong muscle contraction mix food with enzymes and
acids and break into simple substances that the body can use.
Preparation Terms
A. Mixing
Stir is to mix ingredients gently with a spoon in a circular motion
Blend is to mix two or more ingredients together or until one ingredients cannot be distinguished from the other.
Mix to combine two or more ingredients by beating or stirring
Combine is to mix two or more ingredients together
Beat is to mix ingredients thoroughly with a spoon or beater. To mix with a spoon, an
over and over motion is used, beating hard and quickly
Whip is to beat rapidly with a beater, mixer or whip to incorporate air and to increase
volume.
Cream is to beat until soft, smooth and creamy with a spoon or mixer.
Cut-in is to mix shortening and flour with a pastry blender or two knives.
Fold-in is to combine two mixtures by gently cutting down through mixtures across
bottom, and turning over near the surface. Repeat until well mixed.
Toss is to tumble ingredients very lightly with a spoon and fork, such as a salad
B. Cutting
Chop is to cut food into small pieces with a knife, food chopper or scissors.
Mince is to cut food into tiny pieces or as small as possible.
Cube is to cut into four equal sides, or cut into small equal squares.
Pare is to cut a very thin layer of peel from fruits or vegetables. To remove the skin with
the use of a knife.
Peel is to remove the skin with the use of the hands.
Shred is to grate food coarsely by rubbing it on a grater. To tear food apart into long, thin
pieces.
Grate is to rub food on a grater to make small particles.
C. Other terms
Baste is to brush or pour liquid over food as it cooks. This adds moisture to the food and
keeps it from drying out.
Brush is to spread a liquid over food with the use of a brush or spoon.
Garnish is to decorate a food or dish with a small colorful foods. To adorn.
Grease is to spread a thin layer of non-salt shortening on a baking pan.
Season is to add seasoning to improve the flavor of a food.
Coat is to cover the surface of a food with a dry ingredients
Strain is to remove solid from a liquid by passing the liquid into a sieve or strainer.
Drain is to remove excess liquid by placing food in a strainer or colander.
Chill is to refrigerate food until it is cold.
Dot is to put small pieces of food, such as butter or margarine on a food already prepared
and ready for cooking.
Marinate is to soak food in a mixture such as oil, vinegar and seasoning to add flavor.
Basic Cooking Methods
1. Dry Heat Method
Broiling- cooking directly under or over a live charcoal.
Barbeque-to roast or broil.
Baking- cooking by dry heat usually in an oven.
Roasting- cooking by dry heat usually in an over with out adding moisture
Pan-broiling- cooking food on hot surface and pouring off fat as it accumulates.
Toasting - browning bread or any food or any food over direct heat.
2. Moist Heat Methods
Boiling- cooking in the liquid until big bubbles rise and breaks on the surface.
Simmer- cooking just below boiling point. Small bubbles break on the surface
Poaching- is cooking food slowly in liquid of just enough amount to cover the food.
Melt- change a solid to liquid by boiling
Steam- Cook food by steaming in a covered steamer rather than in boiling water
Scald- is to heat liquid in the upper part of a double boiler until tiny bubbles appear
around the edge.
Frying- cooking over a deep hot fat.
Sauteing- is cooking in a small amount of fat.
Braising- browning food in small amount of fat then, add small amount of fat then, add
small amount of liquid bring to boil until tender.
Fricassee- cook by braising
Sear- brown meat quickly on all side at high temperature to develop flavor and improve
its appearance.
Stewing- cooling food for a long time in a small amount of liquid at simmering
temperature.
The Nutrient Team
The body needs nutrients for a number of jobs energy, growth, repair, and basic processes. The six basic types of
nutrients that works together as a team. They are carbohydrates, proteins, fats, vitamins, minerals and water. Each type of
nutrient has a special role in keeping your body healthy.
Carbohydrates- are the bodys main source of energy. They are consists of sugar and starches in foods. Sugar are also
called simple carbohydrates. Fruits, vegetables, and milk naturally contain a small amount of sugar. Starches are also
called complex carbohydrates. They should make up a large part of your diet. Good sources include breads, cereals, rice,
pasta, dry beans and peas, and starchy vegetables such as potatoes and corn. Foods high in complex carbohydrates contain
fiber. Fiber of plant materials that do not Break down completely when food is digested. It helps the body get rid of waste
products.
Protein- is a nutrient used to build and repair body tissues. It helps regulate a number of body functions. It can also
provide energy if your diet doesnt include enough carbohydrates. Protein is made up of chemicals called amino acids.
Essentials amino acids, which could be taken from the food because the body cannot make them foods from animal source
contain essential amino acids. They are also called complete protein while plant foods such as grains, dry beans, peas,
nuts, seeds contains protein too. However these proteins are lacking in one or more of the essential amino acids. Therefore
they are called incomplete proteins.
Every part of your body contains protein, the hair, and skin, internal organs such as the heart and lungs. Eating a
variety of protein foods is essential to good health.
Fats- are the most concentrated form of food energy. They also carry the fat soluble vitamins (A,D,E,K) in the body. Fats
provide substances that your body needs for normal growth, reproduction, and healthy skin. Food such as butter,
margarine, salad dressing, and sour creams and fats to the diet. Fats are also hidden in food such as meat, fish, poultry,
eggyolks, whole milk, cheese and nuts. For most people, getting enough fat in the diet is easy. The challenge is to avoid
getting to much. There are two main types of fats: saturated Fats (animal source, solid at room temperature also found in
tropical oils, such as coconut palm and palm kernels) Unsaturated Fats (found mainly in vegetable oils, with exception of
tropical oils).
Cholesterol is a fat-like substance which the body uses to make necessary chemicals and to help in digestion. Your
body manufactures all the cholesterol it needs.
Vitamins- human body needs a very small amount of substance called vitamins. They are chemicals that regulates your
body process. Unlike carbohydrates, protein, and fats, vitamins can result in poor health. Vitamins can be group into a) fat
soluble and b) water soluble.
Fat- soluble contains such as A,D,E, and K are taken into the body with foods containing fat. The body can store
fat-soluble vitamins, so it does not have to develop on a day supply. If you get too much Vit. A and D, the excess builds up
i9n the body and can be harmful. Water soluble vitamins (C and B-complex) are not stored in the body. Therefore try to
eat foods containing them every day. If you get too much water soluble Vit., the extra generally is passed out of the body
urine.
Water. A person can live longer without food that without water. Water is needed for digestion and to carry nutrients
throughout the body. It also help removes body waste and control body temperature. Foods with a high water content,
such soup, provide some of the water you glasses of liquid is recommended everyday.
Conserving Nutrients in the Preparation and Cooking of Food
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Pork- good quality of pork should be firm, fine-grained, velvety and marbled with white fat. The flesh is usually pinkish
in color. Pork should have no objectionable odor. The skin should be soft and thin.
Beef- good quality beef is cherry red in color. The flesh is compact, is firm, smooth, elastic, and has fine texture. It should
be marble with creamy fat. It should not have an objectionable odor. The meat that comes from an old animal has stringy
and course flesh.
Poultry- refers to birds and fowls like chicken, turkeys, ducks, geese, pigeons and quails that are used for food. Poultry
may be bought alive, dressed or frozen. The term dressed refers to poultry that has been killed, with the feathers and
internal organs or entrails removed. Dressed poultry may be frozen. They are cut up and sold as drumstick thighs, wings
breast, livers, and giblets. Drumstick, livers, breasts, and other choice cuts are expensive than the other cuts.
Eggs- are always available in the markets. These are sold by the dozen. Eggs are fresh when the shells are chalky and
rough. Those with smooth shells are not fresh anymore. Avoid buying eggs with dirty shells because they spoil easily.
Fish- is a backboned animal in fresh and salty water. Shellfish, on the other hand, is an invertebrate animal with shell.
Crabs, clams, mussels, oysters, snails and shrimps are examples of shellfish. When buying fish, make sure the gills are
red. The eyes of the fish must be bright, clear and bulging. The flesh is firm and elastic. When the fish is pressed, the flesh
should spring back into the place. Fresh is covered with natural slime, has no objectionable odor and its stomach should
be intact. The scales of the fish should be firmly attached to the skin.
Buy crabs that are heavy in size and with joint that are firm. The color of the crab should be blackish. Press the
body of the crab to be sure that it is fleshy. Female cabs, the ones with the rounded shape underneath are preferable since
plenty of fat call
Aligue are found under their shells.
Fresh shrimps- have no objectionable odor and have firm flesh. They are somewhat translucent and their heads should
not be severed from their body.
The fresh oysters have flesh that is creamy in color and the shells are not easy to open.
While fresh clams have shells that are closed very tightly.
Vegetables- when buying vegetables, select those that are fresh. Do not buy wilted and limp vegetables even if they are
sold at give away prices. Select vegetables that are young because these have a natural, delicate, and sweet flavor.
Overripe vegetable are usually though because their fibers have already hardened. Vegetables in season are cheaper. But
firm vegetables that are free from bruises and imperfections.
Fruits- fresh fruits are crisp, plump, and their ripeness is just right. They are bright in color and free from bruises and
imperfections like black spots and insect infestation. The skin of fresh fruit is smooth, not wrinkled.
Canned Goods some processed foods are packed in bottles o cans. When buying these make sure the containers have no
bulges, rust and other distortions. When opened, the contents should have no objectionable odor. Purchase only those with
labels bearing the address of the manufacturer.
Rice- high quality rice is free from insects, stones, molds, palay and other materials. Buy those have whole grains. Never
buy those that smell of kerosene or any chemicals because these may be injurious to your health.
Sugar- white sugar should be fine-grained, free from objectionable odor and dirt. Brown sugar should be light in color
and free from dirt and unpleasant odor. Sugar must be stored in an airtight containers to prevent it fro absorbing humidity
in the air.
Milk- when buying canned milk, inspect the label to know its nutrient content. Never buy milk in cans that have dirt, rust
and bulges. The milk in the can should have a creamy odor. There should no floating solid particles on the milk. Stale
milk has a unpleasant odor and sour taste.
Root cops- camote, potatoes, cassava, gabi, ube, and other roots crops are fresh, if they are smooth and not shriveled or
wrinkled. The flesh should be firm with no cuts and decayed portions. The skin has no plant sprouts or deep eyes.
Principle of Baking
Cakes are favorite of everyone. They are baked from delicate sweet batter with definite
flavor. There are two types of cakes. The shortened and un-shortened cake.
Chiffon cakes are a combination of both.
Cookies are closely related to cakes. They are considered tiny cakes. There are six basic types of cookies. They are bar,
drop, pressed, molded, rolled, and refrigerator cookies. They can be made by either conventional mixing method
or the quick-mix (one bowl) method. Different foods are added to flavor cookies. Some of these are chocolate,
coconut, nuts, fruits, herbs, and spices.
Breads are made from batter or dough. Quick breads usually use baking powder as a leavening. They includes pancakes,
waffles, muffins, and biscuits. Yeast breads use yeast for leavening. The dough must be allowed to rise before it
can be shape and baked.
Pies are a combination of a flaky crust and a flavorful filling. Two pie crust has the bottom and top crust with a filling
between. One crust pie has a bottom crust only. They usually have toppings such as meringue, whipped cream or
whipped toppings.
Tart is a small pie. It has one crust and filling. Sometimes a topping is used.
Ingredients for Baking
Flour makes up the structure of any baked product. The flour soaks up the liquid in the mixture. This causes the
flour particles to swell and stick together. The protein in the flour make up gluten. Gluten is needed to give baked products
a framework. As the dough is mixed, the gluten strengthens to form an elastic mesh that is composed of tiny cells. The
more the dough is mixed, the stronger the gluten becomes.
Kinds of Flour
a.
b.
c.
d.
All-purpose flour
Unbleached flour
Cake flour
Pre-sifted flour
e. self-rising flour
f. whole wheat flour
g. cracked wheat flour
h. rye flour
Leavening Agents produce air and gas. The air or gas its trapped by the cell in the mixture. When the product is
heated, the air or gas expands. As it expands, the product rises. There are four types of leavening agents. They are air,
steam, gas formed by chemical action (baking powder and baking soda) and yeast (active dry yeast and compressed
yeast).
Liquid help the flour to form the structure of baked product. They also make possible many of the chemical
changes which take place in the mixture. The common liquids are water, milk, fruit juice, vegetable water and sour cream.
Shortening or fats makes the product rich and tender. It also adds flavor and brown the crust. Any fat or oil can be
used in baking. The most popular ones are butter, margarine, vegetable oil, lard and shortening.
Eggs have several important jobs to do in baking. It help to emulsify batters. When beaten, eggs trap air as a
leavening. It also adds flavor and richness to the bake product. They also give it a tender texture.
Sweetener or sugar gives flavor. They also help crust to brown. Some of the most common sweetener used in
baking are: granulated sugar, brown sugar, powdered or confectioners sugar, honey, molasses and corn syrup.
Seasoning and flavorings give special flavor to baked products. They include chocolate, spices, herbs, fruit juices,
and extracts (vanilla and almond).
Food Preservations
Food preservations- is the application of techniques to prevent or minimize undesirable changes in food.
Spoilage, no matter what from it takes, has to be minimizes and possibly prevented, otherwise large portions of fruits,
vegetables, fish, and other food materials would go to waste.
Food preservation assures the consumer of a supply of foods that are out of seasons. In addition it prevents the
waste of perishable foods that are seasons. Surplus of preserve foods may be sold to augment family income. Farmers will
be encouraged to plant and raise more crops thus stimulating agricultural development.
Causes of food Spoilage
Food deteriorates o spoils in quality because of biochemical action of enzymes in the food or of those found in
molds, yeast and bacteria. Enzymes are found in all foods and although their action is important to the ripening of certain
foods ( such as fruits and vegetable ) the continuance of this action after the peak of maturity bring about undesirable
changes in the food tissue. These changes include the darkening of cut surface, the formation of soft spots, and the
development of off-flavors.
Bacteria, yeast and molds may cause putrefaction, fermentation or molding in foods. Most foods are subject to
microbial spoilage. Microorganisms are usually found on the skin membrane of food, they penetrate the inner tissues only
when the outer covering of the food has been broken.
Worms, bugs, weevils, fruit flies and months may damage food and render it unfit for human consumption. The
bruises and cuts caused by these insects serve as pathways by which microorganisms reach the inner tissues of foods.
Chemical reaction is another cause of food spoilage. Temperature, moisture, and oxygen favor these chemical
reactions. Decomposition of refined oil, non-enzymatic browning or amino-aldehyde reaction, and oxidation of ascorbic
acid are example of purely chemical reactions.
Physical and mechanical causes also contribute to food deterioration. Bruising, moisture loss o gain,
temperature extremes, absorption of foreign odors of flavors is not associated with enzymatic reactions, are just a few
examples.
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Spices. They are aromatic vegetable substances used for seasoning food. They can be the leaves, buds, flowers, fruits
and seeds of these aromatic plants. Example Pepper, ginger, garlic, laurel onion.
Pins and Pin Cushions - Straight pins range in lengths from 1/2" to 17/8". Look for sharp, smooth, rust resistant pins
that can bend with slight pressure without breaking. Use different types for general sewing, quilting, working with silks or
knits. Most popular style of pincushions is red tomato with emery strawberry that has a filling that sharpens and cleans
pins and needles. Other pincushions are wristband style with rectangular cushion mounted on a plastic band and magnetic
disks. Wool is the cloth type of pincushion as it helps to prevent rusting. Throw rusted pins and needles away.
Seam Ripper - Curved metal cutting blade encased in a plastic holder with a protective cover. One end of the curved
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blade has a sharp point and the other has a small plastic ball that prevents the ripper from slipping. Use to remove stitches
one at a time, slash machine stitched buttonholes and for picking out threads.
Sewing Basket or Toolbox -A place for everything and everything in its place. There are dozens of available organizers
for your sewing tools from baskets to totes. Even a tackle box with all its compartments is grand.
Sewing Gauge - Six-inch double sided sliding ruler with many uses. Use it to mark hems, buttons and buttonholes as
well as design details such as pleats and tucks.
Solutions
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3. there is dirt and thread at the bottom of 3. Clean the bobbin case and remove the bobbin case.
thread stuck to it.
C. There will be knotting or looping of threads
under the cloth when sewing it:
1. the machine is not threaded properly
1. Thread the sewing machine correctly.
2. the upper tension is loose.
2. Tighten the tension.
D. There will be knotting or looping of threads
on the surface of cloth if:
1. the bobbin is not threaded correctly.
1. Thread the bobbin correctly.
2. the tension inside the bobbin is loose.
2. Tighten the tension of the bobbin.
E. The cloth will wrinkle while sewing if:
1. one or both tensions are tight.
1. Read the instructions on the
proper
regulation of tension
2. the needle is blunt.
2. Change the needle.
3. the size of the needle is wrong.
3. Use the correct size of needle.
F. The upper thread would break if:
1. the needle is not properly attached to
1. Attach the needle to the machine
the needle bar.
correctly.
2. the threading of the machine is too tight 2. Thread the sewing machine properly.
3. the upper tension is too tight.
3. Loosen the upper tension.
4. the needle is bent or blunt.
4. Change the needle.
5. the thread is too coarse for the needle
5. Use the correct size of needle.
6. the needle is too long for the machine
6. Change the needle.
G. The lower thread would break if:
1. the bobbin is not threaded correctly.
1. Thread the bobbin correctly.
2. the tension is too tight.
2. Loosen the tension.
3. the bobbin is too full of thread
3. Wind the bobbin properly.
or the thread is wound unevenly on
the bobbin.
4. there is a burr on the underside of the
4. Never sew over pins.
throat plate.
Remove the burr.
H. There would be skipped stitches when sewing if:
1. the needle is blunt or bent or is not
1. Change or set the needle properly
into correctly set into the needle bar.
the needle bar.
2. the thread is is too coarse for the needle.
2. Use the appropriate size of thread
for the needle.
3. the needle is too short for the machine. 3. Change the needle.
I. The needle would break if:
1. the material is pulled when sewing.
1. Never pull the material while
sewing
2. the needle is too long.
2. Change the needle.
3. the needle strikes the edge of the hole
3. Fasten securely the presser foot
and the or presser foot when sewing.
needle that is attached to the bar.
4. a fine needle is used for heavy sewing. 4. Use the correct size of needle.
J. The treadle is noisy if:
1. the screw on which it is pivoted is loose. 1. Tighten the screw.
2. there is little oil.
2. Apply oil on the moving parts of
the treadle.
Care of the Sewing Machine
A sewing machine would last longer if it is given proper care. Ordinarily, a sewing machine breaks down because
of accumulated dirt and oil on movable parts.
In order to lessen costly and consuming repairs, remember the following pointers on the use and care of the
sewing machine.
1. Always keep the sewing machine closed when not in use. Use a sewing machine cover to prevent dust from
getting in.
2. Refrain from moving the sewing machine frequently from one part of the room to another because this will
loosen the different parts of the machine.
3. Use both hands when raising or lowering the head of the machine.
4. Clean the sewing machine before using it.
5. Always leave a piece of cloth under the presser foot after sewing.
6. Remember to oil and clean the sewing machine frequently.
7. Do not leave the machine where the sun shines directly upon it or where it is in danger of getting wet or
warped.
Oiling the Machine
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Use a good quality of sewing machine oil when oiling the machine. Never use coconut oil. In oiling a sewing
machine, remember to follow the reminders below:
1. Apply oil in all the holes that need oiling before removing the different parts for cleaning. Make sure all the
bearings are oiled.
2. Make a few stitches to make sure that the oil penetrates through the bearings. Wipe excess oil.
3. Put back all the parts that were removed to their proper places.
4. Sew on a piece of cloth after pilling to make sure that the excess oil on the needle and feed dog is absorbed.
5. Oil the machine after a days work or after sewing for 8-10 times. A drop in each hole is sufficient.
Pattern is a guide for the style and size of each garments you make. It can be made for you or buy a ready made pattern
that is made to fit various figure types.
Principles of Design
To create a beautiful dress one must know the use of form, line, contrast and color. You need to understand the
following:
Balance is the concept of visual equilibrium, and relates to our physical sense of balance. It may be formal or informal.
Symmetrical balance can be described as having equal "weight" on equal sides of a centrally placed fulcrum or formal
balance is symmetrical and even. Asymmetrical balance, or informal balance, is more complex and difficult to envisage. It
involves placement of objects in a way that will allow objects of varying visual weight to balance one another around a
fulcrum point. Informal balance is asymmetrical and uneven. A dress may have formal balance in its structural lines and
informal balance in its decorative lines or trimming.
Proportion - Proportion refers to the relative size and scale of the various elements in a design. The issue is the
relationship between objects, or parts, of a whole. This means that it is necessary to discuss proportion in terms of the
context or standard used to determine proportions. It applies to the entire figure, the size of the head in relation to the body
or length of skirt in relation to the height and length of legs.
The greatest variation in peoples height is in the legs. Many tall or short people are about the same height in sitting
position.
In dress design, avoid dividing it into halves and quarters. A space relationship of 3 to 5, 5 to 8, 8 to 13 is more
pleasing.
Rhythm
Rhythm can be described as timed movement through space; an easy, connected path along which the eye follows a
regular arrangement of motifs. The presence of rhythm creates predictability and order in a composition. Visual rhythm
may be best understood by relating it to rhythm in sound.
Rhythm depends largely upon the elements of pattern and movement to achieve its effects. The parallels between rhythm
in sound/ music are very exact to the idea of rhythm in a visual composition. The difference is that the timed "beat" is
sensed by the eyes rather than the ears. Visual rhythm can be created in a number of ways. Linear rhythm refers to the
characteristic flow of the individual line. Accomplished artists have a recognizable manner of putting down the lines of
their drawings that is a direct result of the characteristic gesture used to make those lines, which, if observed, can be seen
to have a rhythm of its own. Linear rhythm is not as dependent on pattern, but is more dependent on timed movement of
the viewer's eye.
Repetition involves the use of patterning to achieve timed movement and a visual "beat". This repetition may be a clear
repetition of elements in a composition, or it may be a more subtle kind of repetition that can be observed in the
underlying structure of the image.
Alternation is a specific instance of patterning in which a sequence of repeating motifs are presented in turn; (short/long;
fat/thin; round/square; dark/light).
Gradation employs a series of motifs patterned to relate to one another through a regular progression of steps. This may
be a gradation of shape or color. Some shape gradations may in fact create a sequence of events, not unlike a series of
images in a comic strip.
Emphasis
Emphasis is also referred to as point of focus, or interruption. It marks the locations in a composition which most
strongly draw the viewers attention. Usually there is a primary, or main, point of emphasis, with perhaps secondary
emphases in other parts of the composition. The emphasis is usually an interruption in the fundamental pattern or
movement of the viewers eye through the composition, or a break in the rhythm.
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The artist or designer uses emphasis to call attention to something, or to vary the composition in order to hold the viewers
interest by providing visual "surprises."
Emphasis can be achieved in a number of ways. Repetition creates emphasis by calling attention to the repeated element
through sheer force of numbers. If a color is repeated across a map, the places where certain colors cluster will attract your
attention, in this instance graphing varying rates of mortality from cardiovascular disease.
Contrast achieves emphasis by setting the point of emphasis apart from the rest of its background. Various kinds of
contrasts are possible. The use of a neutral background isolates the point of emphasis. Contrast of color, texture, or
shape will call attention to a specific point.
PLEASING PERSONALITY
What is Personality?
Personality is the sum total of a person.
It is the sum total of the qualities and characteristics of a person as shown in his manner of walking, talking,
dressing and his attitudes, interest and ways of reacting to other people.
It refers to all the factors with in the person that influence his characteristics, ways of behaving, thinking and
feeling.
It is his image on others.
It is the impression he makes on others.
It is shown through the persons total behavior and the responses of other people to that behavior. The impact of a
persons behavior that causes to response favorably or unfavorably to others.
What are the Aspects of Individual Personality?
The key to good personality is the ability to adjust well to various types of life situation. In order to attain an
effective personality, the following aspects need to be developed.
a. Physical aspects depends upon pleasing personality indirectly supported by health, strength and withstanding
capacity.
This refers to our physical make up from the tip of the hair to the tip of the toes. Our appearance which includes
the hairstyle, facial expressions, body build, posture, health, complexion, mode of dressing, manner of walking and
talking and grooming.
b. Mental Aspect This refers to the intellectual capacity of an individual. How a person talks, the range of ideas he
expresses , and the things he talks about. It is in tune with the personal values, approach, thinking pattern, emotional
management and influenced by knowledge, intelligence and smartness to an individual.
c. Social Aspect This refers to the dimension of personality that centers on relationship with people. Social
personalitys main factors are: social values, communication skill, attitude and economic independence especially in
relation with wealth.
d. Emotional Aspect This refers to our feelings, moods, temperament and the ability to handle frustrations and
conflicts.
e. Moral Aspect This refers to the persons value system and philosophy in life, sets of beliefs, faith, and character.
Why is good health and good grooming necessary?
Good health and good grooming are the basis of the efficient and enjoyable performance of every activity in
which we engage in.
To achieve maximum well-being, the following should be kept and maintained: good health, proper posture, and
exercise, good grooming, and suitable wardrobe. Neglect in anyone of these areas can reduce your effectiveness in work
and play. Every moment that you spend caring for your bodily needs add to life expectancy and increased enjoyment in
work and recreation. Good health and good grooming are the foundation of a successful and a happy life.
Hair is the crowning glory of a woman. Your hairstyle can make you look younger or older than your age;
wider or smaller in size; decent or otherwise.
Facial expressions a smiling face projects youthfulness and friendliness. A pouting face gains wrinkles and
drives people away.
Mode of dressing clothes make the man. It makes you feel confident. Good dressing is not always a question
of money but of good judgment and taste. Dress appropriately not outlandishly.
Manner of talking listen to yourself when you speak. Are the words clearly uttered? What about your pitch?
Hows the volume rate? Be aware of your gesture and mannerism when talking.
Grooming refers to cleanliness, neatness, and personal hygiene.
Posture is the secret of a regal walk. Good posture projects confident and good health.
Good Health is the foundation of a pleasing personality. Health is wealth.
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Your personality is another factor to consider. A shy and retiring person will be more comfortable wit pastel, soft
and light colors. A dynamic person will go well with bright red. Office clothes should not be as bright as sports clothes.
As a whole office clothes should be more conservative, more subdued than clothes for social occasions.
Dark colors make a person more slender.
Light colors make a person seem larger.
One color costume adds height.
Two color combinations cut the figure and make it appear shorter and wider.
Large, printed pattern usually make person appear larger,
Small, definite pattern and plain colors are best for the short person.
Multi-colored plaids and checkereds make the figure seem heavier and wider.
Pastel colors tend to produce delicate quality.
Yellow means jealousy, welcome, hospitality, and splendor.
Orange is the most striking of all colors. It means danger and mostly used for
decorative purposes only.
Red has the greatest power attraction. It is positive, aggressive, and exciting. It
is associated with rage and strife, danger, courage, virility, and sex.
Purple is a combination of blue and red and suggest courage and virility;
spirituality and nobility.
Violet is cool, negative and retiring; similar to blue but more subdued to solemn.
It has melancholy character suggesting affliction and resignation. As a
religious symbol, violet denotes penitence. It is a color of women no longer
fruitful and of priest living in celibacy.
Blue is cool, severe, passive and tranquil. It means serenity.
Green is similar to blue. Compared to other colors, green is relatively neutral in
its emotional effect, tending to be more passive than active. It is the most
restful of all colors. It connotes to grow. It expresses freshness, rawness,
youth, and immaturity.
White means purity, charity, innocence, and truth. It also signifies true or
surrender.
Gray symbolizes sedate and sober age, with passive resignation and humidity.
Black is subdued, depressing, solemn, and profound. It signifies sorrow, gloom
and death. It is also indicative secrecy, terror and evil. Although black itself is
somber, if used as a background with accents of white or other color, it
achieves a smart formality.
Accessories it ca help produce the total effect of the ensemble that determines whether you are well dressed. Careless selection of
accessories can ruin the effect of an attractive costume.
Shoes and bag should be of good quality and simple design that match the basics of the wardrobe. Primary considerations in
shoe selection are comfort, the occasion and the garments it is to be worn with. Colored shoes should be worn only with play clothes
or casual wear.
Handbag should be in proportion to the height of the person.
There are two kinds of jewelries. Fine jewelry and fashion or costume jewelry. Both types can be worn on business
situations as long as they are carefully chosen and not too many pieces at the same tune. Never mix fine jewelry with costume
jewelry. Fine jewelry are made of precious metals. Costume jewelry refers to beads, imitations stones, glass or wood.
Hosiery or stocking are a must for lady-executive. Avoid black stocking and opaque stockings to work. If you have large
legs, use a darker shade.
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Body Care
Basic body care requires a daily bath with the use of soap and water. This will keep you clean and fresh all day.
Eat nutritious food and exercise regularly to keep yourself trim. Being fat is not always a sign of good health. Vitamins and
minerals are only needed when your diet is deficient in them.
Every one wants to look younger than their age. Stress and illness can make even the prettiest face look old and dull. Stay
away from drugs, alcohol, and cigarettes. They can give temporary relaxation but leave a permanent damage on your health.
Care of the Skin
Soap and water are the basic things you need to keep your skin clean. There are many kinds of soap in the market and each
claims to make your skin smooth and beautiful.
Girls are very particular with their faces, spending more time to keep it clean, smooth, and attractive by using make-up.
The rays of the sun can damage the skin, causing it to darken and mature earlier. Filipinas prefer lighter or whiter skin. Skin
whiteners are very saleable in the market. A sunblock or sunscreen lotion ( SPF or Sun Protection Factor) is used to protect the skin
from the damaging sun rays.
Facial Cleaning and Treatment
Always wash your face with soap and water before doing any facial cleaning or treatment. Cleansing creams or lotion may
also be used. Mud packs and honey packs are applied to remove blemishes and tone the skin.
Pimples and blackheads may be removed with an instrument. Be sure to disinfect your hands and the instrument before and
after removing the pimples.
Whether your skin is oily, there is always an equivalent lotion or cream that you can use for your face. Check your diet.
Perspiration
Perspiration can cause bacteria on the skin to become active and produce offending body odor. Taking a bath everyday and
keeping the body dry can reduce perspiration odor. The use of deodorant like tawas can help stop body odor.
Care of the Hair
Hair grows at the rate of inch a month. Each strand of hair consists of three layers. The outer layer, or cuticle, is made up
of overlapping scales. The middle layer is made up of long thin cells. This ia the layers that gives hair its elastic characteristics. The
innermost layer is of spongy texture, containing granites of color pigment.
Tinting, bleaching, perming, straightening , and the use of brush, rollers, and hot irons abuse the hair. These abuses result in
broken strands, split ends, and the oily or dull look of the hair.
Dandruff is the most common scalp disorder. Different types of hair require different degrees of care. A protein treatment can
be used to condition the hair especially if it is slightly damaged.
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