REVIEW MATERIALS FOR LICENSURE EXAMINATION FOR TEACHERS HOME ECONOMICS AND LIVELIHOOD EDUCATION
A. CONCEPTS ON FAMILY
A group of persons united by ties of marriage, blood or adoption ; constituting a single household ; interacting and communicating with each other in their respective social roles of their husband and wife, mother and father, son and daughter, brother and sister ; and creating and maintaining common culture. (Burgees and Locke, 1960 in Medina, 1991: 12).
According to Lamana and R4eidmant (1985;19), the following could be considered a family: cohobiting couples, single- parent household or childless union
As a social group is universal and is a significant elements in man’s social life A basic unit of the society
The first social group to which the individual is exposed A very close and intimate group (relationship)
Its influence on personality is significant and pervasive
It affect the individual’s social values, disposition and outlook in life A source of individual’s ideals, aspirations, and basic motivation Serves a link between individual and society
Provide continuity of social life, major transmission of culture Filipino family is typically monogamous
Household refers to a group of persons living together under one roof and sharing the same kitchen and housekeeping arrangements.
B. CLASSIFICATION OF FAMILY A. Membership
1.Nuclear family (Murdock, 1949 in Medina, 1991)
= consists typically of a married man and women with their offspring = primary unit of all types of families
= basic building block in family structure = classified as:
family of orientation ( individual, parents, his siblings), immediate family family of procreation (individual, spouse, his children), created family = combined to form a larger familial groupings called compound or
composite families.
= a combined nuclear family as a result of plural marriages is polygamous family.
2. Extended Family
= consists of nuclear family and other members of the kins = family of orientation is merged with family of pro creation = it recognizes the kin relations beyond that of husband, wife and unmarried children
= it shares with the responsibilities
= it maintains an expressive and emotional relations beyond the nuclear family
= characterized by strong sense of solidarity B. Relationship
1.Conjugal family
= based on marital bond = sexual attraction
= consists of the spouse and their offspring 2. Consanguineal family
= based on blood ties = asexual association = usually large and extended
= influenced by a strong blood relationship
= relationship is characterized by feeling of love, loyalty, closeness and respect.
C. Affiliation 1. Patrilineal
= at birth an individual is affiliated with group related to the father = Japanese, Chinese, Koreans, Sri Lankans and Pakistanis
2. Matrilineal
= at birth the individual is affiliated with groups related with the mother = found to be less frequent than pratrilincal
= Minang kabau of Sumatra and Negri Sembilan of Malaysia 3. Bilateral or bilineal
= the individual is associate with both paternal and maternal group of kinsmen
= no distinction between the paternal and maternal groups (grandfather- lolo, grandmother- lola, cousins- pinsan)
= bilateralism is evidence by equally close ties maintained by bith sides of kinsmen ( free to visit or consult, given equal importance)
= Close interaction ( mutual help and support is expacted of all relatives). D. Naming System
1. Patronymic
= The family is identified with the husband- father’s kin by its surname = Spanish influenced
2. Matronomyc
= The family is identified with the wife- mother’s surname E. Place of Residence
1. Patrilocal
= the couple after marriage is expected to live in the same house or close to that of the groom’s family
2. Matrilocal
= cultural preference and tradition is for the couple to live with or close with the parental home of the bride.
Matri- patrilocal – couple initially stays with wife’s family for a period of time, ten transferred to husband’s family dwelling.
Avunculocal – the couple live with or near the residence of the maternal uncle of the groom. 3. Bilocal
= options to live either with the bride’s or groom’s family 4. Neolocal
= reside independently and far away from parent’s domicile F. Authority Pattern
1.Patriarchal
= the husband- father control over the rest of the member 2.Matriarchal
= the wife- mother has the authority and power over the husband- father and other members of the family 3. Equilitarian
= the authority is equally divided between the husband and wife. = the husband is formally recognized as the head
= the wife is considered the treasurer of the household and manager of domestic affairs C. Factors to Consider in Choosing a Residence
1. Preferred to reside at girl’s parents until the birth of the first child. The family will provide moral support and physical care to the girl as she goes through pregnancy and delivery.
2. Place of employment
3. Availability of land for farming 4. Business prospects
5. Relative wealth
6. Status of the two families D. Types of Solo-parent Families
1. Widow/widower and his/her child/children. Caused by the death of one spouse where surviving spouse does not remarry.
2. Single man or woman and his/her adopted child/children. The value of children is recognized and accepted in the Philippine society. Thus, adoption is not uncommon even among single or unmarried individuals.
3. Separated parent and his/her child/children. This is caused by marital separation for various reasons: divorce, legal separation, abandonment, estrangement or temporary ebsence of one person ( overseas employment).
4. Unwed woman and her child/children. Woman does not marry even after she conceives.
5. Mistress and her child/children. This is the second family of a married man. tThis happens with another woman and maintains the family thus formed.
E. FUNCTIONS OF THE FAMILY
1. It acts as links between an individual and the larger social structures
2. It influences in the functioning and organization of the other social institutions.
3. The family fulfills both the needs of its members and the requirements essential for the existence of the society. 4. The family is important for biological and psychological maintenance and protection.
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 society’s 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 family’s 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 family’s 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 girl’s.
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 person’s 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 don’t 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 liver’s 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 nature’s 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.
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 body’s 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 doesn’t 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 1. Wash fruits and vegetables before paring or cutting them.
2. Cut up vegetables and fruits just before serving or cooking them. 3. Pare fruits and vegetable thinly. If possible, scrape them only.
4. Use small amount of water in cooking vegetables. Utilize the broth the broth for soups or sauces. 5. Bring water to boiling point before adding vegetables.
6. Cover the pot when cooking vegetables.
7. When using frozen vegetables, you do not have to thaw them before cooking. 8. Do not stir food \unnecessarily.
9. Cook starchy vegetables with their skin on. 10. Do not overcook or reheat vegetables.
11. In cooking vegetables, do not use baking baking soda to preserve green color. 12. Wash rice only once or twice. Use rice-washing for soups.
13. To freshen vegetables, sprinkle them tightly with water or place in the refrigerator. 14. Serve vegetables dishes immediately. After cooking.
15. Avoid over frying meat, fish, and poultry because it will cause their protein contents to be indigestible. 16. Use low heat in boiling meat.
17. Cook vegetables in whole or in big pieces
Tips in the Selection of Food
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. All-purpose flour e. self-rising flour b. Unbleached flour f. whole wheat flour c. Cake flour g. cracked wheat flour d. Pre-sifted 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.
Principles of Food Preservation A. Microbial decomposition may be prevented or delayed by:
1. Keeping out microorganisms through sanitary handling. 2. Removal of microorganism;
3. Hindering the growth and activity of microorganisms by low temperature, drying, anaerobic conditions or chemicals; and
4. Killing microorganisms by heat.
B. Self-decomposition of food may be prevented or delayed by; 1. Destruction or inactivation of food enzymes; and
2. Prevention of delay of purely chemical reactions such as preventing oxidation by means of an antioxidant.
C. Damage by external factors like insects, animals, or mechanical causes may be prevented only with adequate packaging of food.
Common Methods of Preservation
A. Salting- is curing food through the application of salt. Salt is not only the most important curing ingredient but also provides the most desirable flavor. There are two methods of salting. One method is by salting itself (tapa and bagoong). The other method is by soaking food in a salt solution, then cooking it until dry (tinapa and ham). B. Drying- is applying salt in food then exposing them under the heat of the sun. (tuyo and daing).
C. Pickling- there are two kinds of pickling: simple and fermented pickling. Simple pickling uses a mixture of vinegar, salt, sugar, and spices which is boiled then added to the vegetable or food to be pickled. Fermented pickling uses salt and sugar directly on food as agents that cause fermentation.
D. Sugar preservation- is applied to fruits which are cooked with sugar to attain a concentration of 40 to 60 percent, saturated sucrose sugar level. Fruits may be whole, cut or pureed, or it may be a fruit juice, or a combination of fruit juice and pulp.
Candied fruit- the process of this is exactly the same as that for fruit preserves. Fruits are drained from the syrup, rinsed lightly in water and dried in a rack. When dried, you may or you may not roll it in sugar or packing.
Jams- these are fruit preserves that they are reduced to a fine or coarse pulp either by chopping, grinding or grating. Pectin and acids of fruit are important in this product. Principles of jelly making are applied. The jam is cooked until it forms a mound on the edge of the spoon. They packed in sterilized containers.
Fruit Paste or Pastillas- this kind of sugar preserve is done by cooking fruit pulp and sugar until dry to an almost solid mass. It is poured on a greased pan to cool; then slightly flattened to one half inch thickness, cut into pieces ½” x 1 ½” of uniform size. Roll each piece on sugar and wrap individually.
Jellies- these are fruit juice products. Juice is extracted by boiling finely cut or ground fruit with judicious amount of water for 15 to 30 minutes. The mixture is strained through a muslin cloth or bag. The juice must taste about as sour as a diluted calamansi juice made out of one tablespoon and ½ cup of water to be sure of its pectin requirements. Pectin which is found in the fruit cells reacts with sugar to give a gel. It is responsible for a good result in making jellies. It gives the body to your jelly enabling it to maintain its shape.
Marmalades- are fruits preserved with a good proportion of protein, containing fruit extract cooked with suitable amount of acid and sugar to the jellying point. After cooking, it is poured into sterilized jars, sealed and coated with paraffin safe keeping.
E. Canning- it is poured of applying heat to kill microorganism and sealing the container tightly to prevent food contamination. The two most often used methods of canning are the hot-water-bat and the pressure-cooker methods. Hot-water-bath method is used for acids foods like fruit and tomatoes. Foods are put into jars or cans either cold or hot. Hot water is poured into the container completely covering the food and kept at the temperature to kill harmful bacteria.
F. Freezing- is a process of preserving food where the temperature is kept low enough to inactive enzymes and microorganism. Freezing keeps the appearance, taste and food values more like those of fresh food. Most fruits and vegetables can be frozen except for watermelons and lettuce.
G. Curing- is the application of salt, sugar, salitre (potassium nitrate) and other preservatives in order to prolong the preservation time of the product. This process is often used on meats and poultry.
Curing Ingredients and Their Functions
Salt. It is the most important curing ingredient. It is not only a good preservative but it provides the most desirable flavor. There are three kinds of salt; the coarse or solar salt, the Pangasinan salt, and the refined salt. Refined salt is the most suitable for meat curing because it is most concentrated and has least impurities.
Sugar. A secondary ingredient in curing formula is sugar. It counteracts the astringent quality of salt, and enhances the flavor. Refined sugar is most suitable.
Nitrate and nitrite (salitre and saltpeter). They are color fixation agents responsible for the development of proper color in cured meat product.
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.
Dressing the Family
The Sewing Tools
Scissors have small round handles used for cutting fabrics .
Tape Measure – should be 60 inches long with metal tips and made of un-stretchable material, preferably fiberglass. It’s very helpful if the numbers are clearly printed on both sides, with smaller denominations noted on the tape, and numbers in different coloring.
Ruler – one 12’ to 18’ long and one 5’ to 6’ long. Found in a variety of materials, the wood may warp. Metal edges are best for accurate measurements. The plastic see-through type easily retains its straight edges, is well suited for buttonholes, pleats, etc., and can readily serve all your needs. The numbers should be clearly indicated.
Yardstick – used for drawing and measuring extended lines on patterns. They should be made of shellacked hard wood or metal. The ones made of metal are the most sturdy.
Smooth Tracing Wheel –An instrument with serrated teeth on a wheel attached to a handle. Makes slotted perforations. Used with or without tracing paper to transfer marking from paper to paper or paper to fabric.
Dressmaker’s Tracing Paper – a form of carbon paper used with the tracing wheel to transfer construction markings. The double-faced ones is a time-saver when marking two layers of fabrics .
Tailor’s Chalk – chalk marking tools for sewing comes in many varieties, and ideal for many marking tasks.
Thimbles - Small metal, rubber, leather or plastic cup that fits over the index or middle finger. Used in quilting and other hand sewing to protect fingertips from pin pricks and to help push a needle through multiple layers of fabric.
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.
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.
Different Parts of the Sewing Machine
1. Thread Tension Regulator. It raises or lowers the presser foot.
2. Needle Bar. It is a metal bar that holds the needle. Its upward and downward motion brings the needle and thread through the cloth in every stitch.
3. Needle. It is made of metal that is pointed at one end. This part is very useful in sewing. 4. Presser Foot. It is used to hold the materials in place as you sew it.
5. Throat. It is the hole through which the needle passes while sewing. 6. Throat Plate. The metal plate that covers the feed dog and the other parts underneath.
7. Bobbin. It is a spool for the lower thread. 8. Bobbin Case or Shuttle. It holds the bobbin.
9. Feed Dog. It is the part with small teeth that is found under the presser foot. It moves the fabric while sewing.
10. Bed. It is the flat, metal base of the head. The head of the machine is connected to the bed. 11. Thread Guide. It keeps the thread in position.
12. Slide Plate. It is the metal plate that covers the bobbin case.
13. Bobbin Winder. It is near the balance wheel and is used for winding the thread. 14. Stitch Regulator. It is the part that regulates the length of stitches.
15. Balance Wheel. It is the wheel on the right side of the head. 16. Spool Pin. It holds the spool of the thread.
17. Belt. It is a leather band that connects the balance wheel to the drive wheel.
18. Drive Wheel. It is a large wheel under the machine’s cabinet. It turns when the balance wheel turns. 19. Dress Guard. It protects the dress from getting entangled in the drive wheel.
20. Treadle. It is the foot rest at the bottom of the machine.
21. Pitman Rod. It is the rod that connects the treadle to the drive wheel. Sewing Machine Problems
When the sewing machine breaks down, analyze which part caused the breakdown.
Then try to repair it using the different solutions suggested in this book. Simple repairs may be made but if the sewing machine has trouble which is beyond your capacity to repair, call a qualified person to repair it to prevent further damage to the machine.
For simple repairs, remember the following solutions to the problems regarding the breakdown of a sewing machine.
Problems Solutions
A. The machine will not work well if:
1. there is little or no oil. 1. Clean it and apply oil. 2. there is thread on the wheel or bobbin case. 2. Remove the thread with a pin. 3. there is plenty of dirt and oil on the 3. Machine needs general cleaning.
bearings and other moving parts.
4. the belt is too tight, therefore it is putting 4. Loosen the belt. pressure on the bearings.
5. the belt is too loose. 5. Tighten the belt. 6. the bobbin winder is left down, therefore 6. Release the bobbin winder. it is putting pressure on the balance wheel.
B. Uneven or irregular stitches result if:
1. one or both tensions are not regulated. 1. Loosen or tighten the tension. 2. one or both tensions are not working. 2. Clean or repair the tension
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.
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 day’s 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 people’s 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.
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 person’s total behavior and the responses of other people to that behavior. The impact of a person’s 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 personality’s 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 person’s 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? How’s 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.
How to you select your wardrobe?
The basic requirements of a good wardrobe are appropriateness, comfort and conservation simplicity. Good quality fabric is also important. It retain its shape, color and texture even if the garment is no longer new.
The criteria of a good wardrobe selection are simple lines, good quality and becoming colors. The style or combination of blouse and shirts, pants, and basic dresses depends in individual taste, physical features and dictates of fashion.
Selecting wardrobe should consider the following factors: height, body proportion, and facial contour. Wise choices of the selection should be well taken cared of. Line, design, texture and color can be used to produce illusion to cover figure faults or emphasize attractive points. Unwise, choice may magnify figure faults.
The clothing you wear should enhance your best points, accent you personality appropriate to your way of life. Dressing well, buying wisely, selecting, combining various articles of apparel into a stunning costume are matters of good taste. Acquiring good taste takes careful observation, experimentation, thought and discrimination. Good taste in dressing is characteristic of simple, becoming harmonious costumes which are appropriate for the occasion. Poor taste in color combination which clash, costumes which mix sports and dressing styles, clothes which are too tight and revealing, and excessive use of jewelry and make-up.
In building a wardrobe, consider not only the budget. There are other factors that should be taken important. Among these are knowing what to buy, when to buy, weighing cost against value, and taking time for correct fit. Many people buy impulsively without considering their needs and resources. A wise shopper does not wait to purchase important articles of clothing he is pressured by immediate need. Each article to buy has a price and a value. The price is set by seller but the values are set by the buyer. If you want something badly enough, you may buy it at any price. A wise buyer buys things which satisfy recurring needs rather than a mere impulse. He also purchases first those articles which fulfills the greatest number of needs. A wise shopper recognizes that quality is more than superfine details and features. I the long run, an inferior, cheaply priced garment will prove expensive.
The best-quality suit should fit correctly. Correct fit also increases life of the garment. When purchasing clothing, take sufficient time to try on the all the parts. Inspect the front, sides and back. Try on the garment, walk around, sit down, and get the feel of the garment.
Dresses – This is a basic daytime wear. It is very versatile and ca be worn on casual occasion and at the office. Avoid printed dresses for the office. Long or three quarter sleeves give a dresser appearance. A just-above-the-knee or on-the-knee length is most practiced.
Skirts – This is the working women’s chief means of multiplying wardrobe. A-line shirts and straight style are the basic style. There are other styles: wrap skirt, hip stitched pleats, culottes, trouser-style, yoke-waisted, A-line and layered skirt. Blouses – The most common style is the man-tailored blouse with sports collar and front buttons. Blouses can be long-sleeved or short-long-sleeved.
Suits – This is for the working women and junior executives. The skirt should be either A-lined, or moderately flared. A dress with a jacket could be an attractive alternative to a suit. Accessories can help your suit looking different each time. Blazers – black or gray blazers can pair well with a slightly A-lined or slim skirt. It cam also be worn over some dresses. Evening wear – There are three kinds of evening wear: formal, informal and leisure. Formal wear is usually a long evening dress. It should be simple but elegant. Informal wear could be a two-piece outfit like a long skirt or wide leg pants, blouse, scarf, and blazers. A suitable dress can be worn over some dresses.
Some notes to consider:
1. Vertical lines add height and are slendering.
2. Horizontal lines add width and therefore cut height.
3. To lengthen a vertical or horizontal line, accent with a parallel line. 4. To shorten a vertical or horizontal line, use a line in the opposite direction. 5. Broken lines decrease height and open all width.
6. Shiny surface makes the figure seem larger.
7. Knobby, bumpy, and rough fabrics should be avoided for short or heavy figures because they add width and weight. 8. All thick, heavy fabrics add width and weight.
9. Smooth surfaces, crepes and wools are slendering.
10. Very thin, transparent, diaphanous, a clinging fabrics show up figure faults; only a slender well proportioned women should wear these fabrics.
A person who knows how to use colors more effectively enhances his/her personality. Choice of color does not cost much but it can add a lot to achieve that smart look.
The Filipino complexion looks best in shades of coral, orange, red, brown and greenish blue. If you have rosy complexion, you will look well in shades of orange and red tones. Beige with touches of brown is also flattering.
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.
