Difference between revisions of "AY Honors/Tailoring/Requirements"

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<languages /><br />
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{{HonorSubpage}}
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<noinclude><translate><!--T:1-->
 
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</noinclude>
 
  
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<!--T:2-->
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<section begin=Body />
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{{honor_desc
 
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|stage=00
 
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|honorname=Taste
 
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|year=2020
 
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|skill=1
 
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|category=Regional
 
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|authority=British Union
 
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|insignia_source=British Union
 
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|insignia=Taste AY Honour.png
 
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}}
 
  
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==1. What is the gustatory system?== <!--T:3-->
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<b>1. <section begin=req1 /><noinclude><translate><!--T:1-->
−
Also known as the sense of taste, is the sensory system that allows us to perceive different flavors from substances like food, drink, and medicine. Molecules that we taste (called tastetants) are sensed by cells in our mouth, which then send information to the brain. These are specialized cells made to only receive taste.
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</noinclude>Identify the following materials:
 +
<noinclude></translate></noinclude><section end=req1 /></b>
  
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Taste buds (gustatory receptors) send the taste information through neuro pathways to the brain stem. The brain stem sends the information on to the thalamus and the gustatory cortex, which is located in the left side of the cortex. These parts of the brain interpret the taste information and send back data to you for your reaction to the taste you are receiving.
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:<b>a. <section begin=req1a /><noinclude><translate><!--T:2-->
 +
</noinclude>Wool
 +
<noinclude></translate></noinclude><section end=req1a /></b>
  
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==2. Define the word ‘taste’.== <!--T:4-->
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:<b>b. <section begin=req1b /><noinclude><translate><!--T:3-->
−
Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on the taste buds in the oral cavity, mostly on the tongue.
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</noinclude>Worsted wool
 +
<noinclude></translate></noinclude><section end=req1b /></b>
  
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==3. What are the taste buds?== <!--T:5-->
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:<b>c. <section begin=req1c /><noinclude><translate><!--T:4-->
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Taste buds are sensory organs found on your tongue (mostly). Taste buds largely reside on the tongue but also exist in small number on the lining of the throat near the tonsils as well as in the gums.
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</noinclude>Cotton
 +
<noinclude></translate></noinclude><section end=req1c /></b>
  
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Scientists use to think that different parts of the tongue sensed different tastes, but many now feel that the taste buds on the different parts of the tongue are capable of receiving and processing a variety of taste information.
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:<b>d. <section begin=req1d /><noinclude><translate><!--T:5-->
 +
</noinclude>Linen
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<noinclude></translate></noinclude><section end=req1d /></b>
  
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The bumpy nature of your tongue comes about because of these bundles of taste pores that are set to receive tastes as they enter your mouth.
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:<b>e. <section begin=req1e /><noinclude><translate><!--T:6-->
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[[File:Taste bud 2 eng.svg|thumb|Taste bud 2 eng]]
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</noinclude>Silk
 +
<noinclude></translate></noinclude><section end=req1e /></b>
  
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[[File:Taste buds.svg|thumb|Taste buds]]
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:<b>f. <section begin=req1f /><noinclude><translate><!--T:7-->
 +
</noinclude>Artificial silk
 +
<noinclude></translate></noinclude><section end=req1f /></b>
  
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==4. Name the five taste sensations.== <!--T:6-->
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:<b>g. <section begin=req1g /><noinclude><translate><!--T:8-->
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Sweet,
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</noinclude>Rayon
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Sour,
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<noinclude></translate></noinclude><section end=req1g /></b>
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Bitter,
 
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Salty,
 
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Umami (savory)
 
  
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(See tongue "numbered" image) Popular myth about distinct regions for tasting different tastes
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:<b>h. <section begin=req1h /><noinclude><translate><!--T:9-->
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1. Bitter
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</noinclude>Polyester
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2. Sour
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<noinclude></translate></noinclude><section end=req1h /></b>
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3. Salt
 
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4. Sweet
 
  
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Many spices damage taste receptors.
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:<b>i. <section begin=req1i /><noinclude><translate><!--T:10-->
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</noinclude>Synthetic wool
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<noinclude></translate></noinclude><section end=req1i /></b>
  
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'''Teaching Idea:'''  Create a short slideshow, quizlet, Kahoot, or other "game" that has pictures of foods that primarily have one of the above flavors. Have teams compile "points" or collectively identify a huge host of foods common to your cultural group(s).
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<b>2. <section begin=req2 /><noinclude><translate><!--T:11-->
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</noinclude>Identify three of the following weaves:
 +
<noinclude></translate></noinclude><section end=req2 /></b>
  
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==5. On the diagram below, identify the indicated parts of the gustatory system.== <!--T:7-->
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:<b>a. <section begin=req2a /><noinclude><translate><!--T:12-->
 +
</noinclude>Plain
 +
<noinclude></translate></noinclude><section end=req2a /></b>
  
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<!--T:8-->
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:<b>b. <section begin=req2b /><noinclude><translate><!--T:13-->
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right top to bottom:
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</noinclude>Basket
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sulceus terminalus, villate papillae, fungiform papillae, filliform papillae
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<noinclude></translate></noinclude><section end=req2b /></b>
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left top to bottom:
 
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lingual tonsil, folliate papillae
 
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[[File:Taste - Tongue diagram.png|Tongue Diagram]]
 
  
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==6. Explain how taste is related to our other senses?== <!--T:9-->
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:<b>c. <section begin=req2c /><noinclude><translate><!--T:14-->
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The sense of smell and taste are very closely related because they use the same types of receptors.  If someone doesn't have a sense of smell, it will dull their ability to taste well.  Science says that the receptors assist each other, and the smell of the food you are eating enhances the taste your taste buds are receiving.  When the smell receptors don't work, then less information makes it to the brain to be interpreted as taste.
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</noinclude>Rib
 +
<noinclude></translate></noinclude><section end=req2c /></b>
  
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Touch: Your tongue feels the heat or chill of food you eat as well as textures. these touch sensors affect what you EXPECT to taste and thus can make something "more tasty"!
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:<b>d. <section begin=req2d /><noinclude><translate><!--T:15-->
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</noinclude>Twill
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<noinclude></translate></noinclude><section end=req2d /></b>
  
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==7. Is our taste preference genetically decided or is it trained? Explain.== <!--T:10-->
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:<b>e. <section begin=req2e /><noinclude><translate><!--T:16-->
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Scientists feel that at least half of food preference is genetic.  Those preferences being genetic often demonstrate themselves in preferences to try or not try new foods.  However, training affects what tastes we will learn to accept as part of our culture, ethnic origins, nutritional choices, or religious health habits.  The Bible makes its calls to healthy living because God made us and knows that we can train our taste buds!
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</noinclude>Herringbone
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<noinclude></translate></noinclude><section end=req2e /></b>
  
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==8. What are the treatment options for someone who has lost their sense of taste?== <!--T:11-->
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:<b>f. <section begin=req2f /><noinclude><translate><!--T:17-->
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Many conditions can affect a person's sense of taste:
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</noinclude>Pile
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* the common cold
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<noinclude></translate></noinclude><section end=req2f /></b>
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* flu
 
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* sinus infections
 
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* throat infections such as STREP throat or pharyngitis
 
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* salivary gland infections
 
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* COVID-19
 
  
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Other things that cause loss of taste:
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<b>3. <section begin=req3 /><noinclude><translate><!--T:18-->
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* smoking
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</noinclude>How are the following used?
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* failure to brush your teeth or participate in other oral hygiene
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<noinclude></translate></noinclude><section end=req3 /></b>
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* medications necessary for other illnesses or treatments
 
  
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Many conditions only affect a person's sense of taste temporarily. However, especially since COVID-19 lists loss of smell & taste as a primary indicator.  Please see your doctor if you lose a sense of taste and smell. 
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:<b>a. <section begin=req3a /><noinclude><translate><!--T:19-->
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</noinclude>Interlining
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<noinclude></translate></noinclude><section end=req3a /></b>
  
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Many times, there are medical treatments to enhance or "cure" a loss of taste.  In many cases, taste returns once you heal from your illness.
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:<b>b. <section begin=req3b /><noinclude><translate><!--T:20-->
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</noinclude>Tailor tacks
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<noinclude></translate></noinclude><section end=req3b /></b>
  
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==9. Quote five Bible texts that refer to our sense of taste.== <!--T:12-->
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:<b>c. <section begin=req3c /><noinclude><translate><!--T:21-->
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* Psalm 34:8 - taste and see that the Lord is good.
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</noinclude>Tailor canvas or other interfacing
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* Psalm 119:103
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<noinclude></translate></noinclude><section end=req3c /></b>
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* Proverbs 27:7
 
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* Exodus 16:31 (Numbers 11:7-8) - the taste of manna
 
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* Genesis 27:24 - Jacob serves soup to Esau
 
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* John 2:9 - Story of Jesus turning the water to wine
 
  
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==10. Perform a blind taste test with a minimum of ten foods.== <!--T:13-->
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:<b>d. <section begin=req3d /><noinclude><translate><!--T:22-->
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</noinclude>Pad stitching
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<noinclude></translate></noinclude><section end=req3d /></b>
  
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<!--T:14-->
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:<b>e. <section begin=req3e /><noinclude><translate><!--T:23-->
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METHOD:
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</noinclude>Iron-on interfacing
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The easiest way is to do this is with a parent, guardian or friend. Have them blindfold you before they prepare the items for tasting to make sure you have no idea what the items are. Of the foods you taste at least 2 should be from each taste sensation category. Taste each item individually. Make sure that your parent, guardian or friend takes notes based on the questions below for each food that you taste. For each item you have 3 guessing attempts.
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<noinclude></translate></noinclude><section end=req3e /></b>
  
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==References== <!--T:15-->
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<b>4. <section begin=req4 /><noinclude><translate><!--T:24-->
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</noinclude>Tell the points to be considered when making a garment fit properly and look tailored.
 +
<noinclude></translate></noinclude><section end=req4 /></b>
  
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<!--T:16-->
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<b>5. <section begin=req5 /><noinclude><translate><!--T:25-->
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* [https://youth.adventistchurch.org.uk/e-club-smell-honour British Union E-club Taste Honor]
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</noinclude>Be familiar with the following pressing equipment:
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* [https://pfclub.co.uk/ British Union Pathfinder Store]
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<noinclude></translate></noinclude><section end=req5 /></b>
  
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<!--T:17-->
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:<b>a. <section begin=req5a /><noinclude><translate><!--T:26-->
−
[[Category:Adventist Youth Honors Answer Book|{{SUBPAGENAME}}]]
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</noinclude>Sleeve board
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[[Category:Adventist Youth Honors Answer Book/noindex|{{SUBPAGENAME}}]]
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<noinclude></translate></noinclude><section end=req5a /></b>
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[[Category:Adventist Youth Honors Answer Book/Regional|{{SUBPAGENAME}}]]
+
 
−
<noinclude></translate></noinclude>
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:<b>b. <section begin=req5b /><noinclude><translate><!--T:27-->
 +
</noinclude>Press mitt
 +
<noinclude></translate></noinclude><section end=req5b /></b>
 +
 
 +
:<b>c. <section begin=req5c /><noinclude><translate><!--T:28-->
 +
</noinclude>Seam roll
 +
<noinclude></translate></noinclude><section end=req5c /></b>
 +
 
 +
:<b>d. <section begin=req5d /><noinclude><translate><!--T:29-->
 +
</noinclude>Tailor's ham
 +
<noinclude></translate></noinclude><section end=req5d /></b>
 +
 
 +
:<b>e. <section begin=req5e /><noinclude><translate><!--T:30-->
 +
</noinclude>Tailor's board
 +
<noinclude></translate></noinclude><section end=req5e /></b>
 +
 
 +
:<b>f. <section begin=req5f /><noinclude><translate><!--T:31-->
 +
</noinclude>Needle board
 +
<noinclude></translate></noinclude><section end=req5f /></b>
 +
 
 +
<b>6. <section begin=req6 /><noinclude><translate><!--T:32-->
 +
</noinclude>Know at least two methods for making bound buttonholes. Make a bound button hole using one of these methods.
 +
<noinclude></translate></noinclude><section end=req6 /></b>
 +
 
 +
<b>7. <section begin=req7 /><noinclude><translate><!--T:33-->
 +
</noinclude>Make a slit pocket with a welt or a bound pocket.
 +
<noinclude></translate></noinclude><section end=req7 /></b>
 +
 
 +
<section begin=challenge />
 +
<b>8. <section begin=req8 /><noinclude><translate><!--T:34-->
 +
</noinclude>Demonstrate your skills in tailoring by making a man's or woman's suit that fits properly.
 +
<noinclude></translate></noinclude><section end=req8 /></b>
 +
<section end=challenge />
 +
<section end=Body />

Latest revision as of 21:44, 21 July 2022

Other languages:
English • ‎español
Tailoring

Skill Level

3

Year

1938

Version

25.11.2024

Approval authority

General Conference

Tailoring AY Honor.png
Tailoring
Household Arts
Skill Level
123
Approval authority
General Conference
Year of Introduction
1938
See also
Homemaking Master Award



1. Identify the following materials:

a. Wool

b. Worsted wool

c. Cotton

d. Linen

e. Silk

f. Artificial silk

g. Rayon

h. Polyester

i. Synthetic wool

2. Identify three of the following weaves:

a. Plain

b. Basket

c. Rib

d. Twill

e. Herringbone

f. Pile

3. How are the following used?

a. Interlining

b. Tailor tacks

c. Tailor canvas or other interfacing

d. Pad stitching

e. Iron-on interfacing

4. Tell the points to be considered when making a garment fit properly and look tailored.

5. Be familiar with the following pressing equipment:

a. Sleeve board

b. Press mitt

c. Seam roll

d. Tailor's ham

e. Tailor's board

f. Needle board

6. Know at least two methods for making bound buttonholes. Make a bound button hole using one of these methods.

7. Make a slit pocket with a welt or a bound pocket.


8. Demonstrate your skills in tailoring by making a man's or woman's suit that fits properly.


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