2012-2013 8th Grade EOC (End of Course Exam) Study Guide
What you need to know for the EOC:
1. Know how to thread sewing machine
2. Be able to label the sewing machine:
a. Bobbin Area
b. Bobbin Winder
c. Hand wheel
d. Presser Foot
e. Presser Foot Lifter Bar
f. Spool Pins
g. Stitch Length Control & Reverse Stitch
h. Stitch Pattern Control
i. Stitch Width Control
j. Thread take-up Lever
k. Thread guide
l. Tension Control
m. Throat Plate
3. What is backstitching and why do you do it?
It is when you stitch backwards when you start and stop your seam. You do it to tie a knot in the thread so seam does not come undone.
4. What are the stitch width and stitch length settings needed to make a zigzag stitch?
Length: anything above 1 Width: anything above 1
5. Know these sewing terms:
a. Right side of the fabric – outside of fabric, what you will see on the finished project
b. Right sides together – putting the two outsides together
c. Wrong side of the fabric – inside of the fabric, what will be on the inside of the finished project
d. Wrong sides together - putting the two insides together
e. Pivot – to turn directions on a sewing machines, or make a corner. Needle must be in the fabric, presser foot off the fabric
f. Seam ripper – device used to tear out stitches that were done incorrectly
g. Backstitch – to sew backwards
6. What does “safety” look like when the class is sewing? (give 2 examples)
Many options here… walk with scissors by leg, blade in hand; don’t have foot on foot peddle when you are not sewing; don’t run machine too fast; keep light turned off so you don’t burn yourself, etc…
7. Stress:
a. What is it? – body’s response to a demand
b. What are affective ways of relieving stress? – many options here: breathing, sleeping, exercise, talking about it, playing music, listening to music, tapping out, going to your happy place, etc…
c. What are ways to prevent stress and live a less stressful life? – many options here: eat well, get enough sleep, manage your time well, prioritize your time, don’t do things that you know are very stressful to you, etc…
8. What does it mean when you are in “relationship” with someone? – a bond you have with someone.
9. What are ways to improve relationships? Lots of options here: spend time with that person, be kind, positive, uplifting, supportive talk, good communication, listening, being honest, etc…
10. What are ways to make relationships worse? Lots of options here: Lying, hurtful talk and actions, avoiding problems and conflict, being mean to each other, etc…
11. Communication – why is it important? It helps to solve problems and helps people understand and appreciate each other’s viewpoints. It helps also to let people know what you do like and how to make things “happy” for you.
12. What is an “I feel…” statement? A powerful communication tool
a. How many parts do they have? 4 –I feel, When, Because, Next time…
b. When should they be used? To communicate to someone something you feel without causing the other person to become defensive.
c. Why should they be used? To avoid defensiveness in the other person.
13. What does reflection mean and what is its purpose in Communication?
It is when you repeat back in your own words what you think the person talking to you said. It is used to avoid communication confusion and be sure both people understand each other.
14. Why do people where clothes?
Adornment, protection, identification, modesty
15. Why is looking at clothing labels important when you are doing laundry?
So you don’t ruin your clothing by washing it incorrectly
16. How is colorfast and non-colorfast different when dealing with laundry?
Colorfast items will not “bleed” their color onto other items when they are washed. Non-colorfast items will “bleed” their color onto other items.
17. Know these advertising and shopping concepts:
a. Target audience – the group of people the product is most likely being sold to
b. Primary purpose of advertising – to sell product and make $$$
c. How to get attention of customer – color, words, pictures, logos, slogans, songs, jingles, etc.
d. Impulse purchase – you saw it and you bought it
e. Planned purchase – you planned to buy it, maybe did research and compared prices
f. Wise shopping tactics – no credit cards, buy at the right time, don’t pay for convenience, don’t buy based on brand alone, do by based on fit, affordability, and quality, look for low cost-per-wear, no impulse buying
g. Cost-per-wear – what you paid for a product divided by the number of times you have worn it. It helps a person know how much each wearing of the item cots.
h. Values, wants, & needs
Values – what you think is important
Needs – necessary for success in a certain situation
Wants – not necessary but it might be nice to have and may make life better
18. Know these food related concepts:
a. Food Safety rules
Chill, cook, separate, and clean
b. Kitchen equipment and uses (for example how to measure and what you measure with, how do you take care of non-stick surfaces, how to use pot holders properly, etc…)
c. Nutrient and Fiber information (what are they, what do they do, where do they come from).
i. Protein – builds muscle, comes from meat and beans
ii. Carbohydrates – gives energy, comes from grains and starches such as potatoes
iii. Fats – gives energy and helps keep body warm, comes from animal products, oils, some vegetables
iv. Water – regulates body temperature and helps transport other nutrients throughout body, comes from water, tea, some foods that are high in water content, and other things we drink
v. Minerals – small amounts of items that help our bodies function such as calcium, zinc, iron, sodium, etc… comes from the food we eat.
vi. Vitamins – small amounts of items that help our bodies function such as Vitamin A, Vitamin B, etc..
vii. Fiber – comes from carbohydrates. Helps body digest food, cleans out waste, and helps body to poop.
d. Fortified – when vitamins or minerals or other things are added to a food product artificially. For example adding calcium to orange juice or vitamins to breads and cereals.
e. How do you read, follow, and adjust a recipe?
i. If you have a recipe for 4, and it calls for 2 cups of water, how much water would you use for 8 people (4 cups) how about for 2 people (2 cups).
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