| Abrasion |
Rubbing or wearing of fabric due to friction. |
| Absorbancy |
The ability to soak up moisture |
| Acrylic |
One of the family of man-made cellulosic fibres |
| Active smart material |
A material that senses and reacts to the environment |
| Additives |
Natural or artificial substances added to food in small quantities for a particular purpose e.g. preservative emulsifier, colour etc. |
| Aerate |
To incorporate air into a mixture. |
| Ambient shelf stable products |
Products which will remain unchanged when kept under normal conditions in a retail outlet. They do not require freezing or chilling. |
| Anthropometric data |
The science of body sizes that helps designers make products at the correct size for people to use |
| Aramid |
Extremely strong, synthetic fibres related to the polyamide family used mainly for industrial applications; Aramid fibres have high strength and retain their properties at high temperatures |
| Bacteria |
One celled simple living organisms. |
| Bast fibre |
The name given to a group of natural fibres such as flax (linen), hemp, jute and ramie |
| Batch production |
To produce a quantity of the same item at the same time. |
| Biodegradable |
The ability of a material to be broken down by bacteria so that it can be returned to the environment. |
| Biological Finishing |
Process that involves the use of enzymes. |
| Breathable |
A breathable fabric allows internal moisture (sweat) to escape through the fabric, which lets the skin 'breathe' and makes you feel more comfortable |
| BSI |
Professional organisation, which sets the standards for industry and decides the tests needed to be applied of different products |
| CAD/CAM |
Computer Aided Design / Computer Aided Manufacture. |
| Care Labels |
A set of instructions that explains the aftercare of a fabric or product |
| Client profile |
A description of the end user |
| CMT (cut, make and trim) |
The process of cutting out, making up and completion of a textile product. |
| Colour-fast |
A dyed product that does not 'run' when washed. |
| Commodity |
Goods or produce to be bought or sold. |
| Components |
Parts such as buttons and interfacing that are an integral part of a textile product. |
| Continual flow process |
A type of production system where, as a product moves along the production line, each step of manufacturing is worked on by a individual machinist. |
| Contamination |
The accidental or deliberate infection or pollution of a food. |
| Cook chill |
A method of food preservation where food is prepared, cooked, rapidly chilled and kept in a chilled cabinet for reheating at a later stage. |
| Critical Control Point (C.C.P) |
A step which if controlled will eliminate or reduce a hazard to an acceptable level. |
| Critical dimensions |
The list of the exact measurements needed for a product |
| Critical Points |
The points at which it is critical for the quality of the product to be checked or the point at which it is essential that all the components needed for a product are available. |
| Cross contamination |
The transfer of bacteria from raw to cooked foods. |
| Customising |
Changing of a product in some way to suit a specific need. |
| Darts |
A method of disposing of fullness in a garment. |
| Decision tree |
A sequence of questions to decide whether a disease-causing micro-organism is potentially hazardous within a food handling or processing system. |
| Decorative Techniques |
A process of applying designs to fabrics using a range of techniques. |
| Dehydrate |
To remove water, to make dry, a method of preserving food. |
| Design Brief |
A short statement explaining what is going to be designed and made. |
| Design Criteria |
A list of key/important points needed for a design. |
| Designed Tolerances or Parameters |
The values which are above and below a target level but which are still acceptable. |
| Disassembly |
Taking a product apart. |
| Drape |
The way that a fabric hangs or can be shaped over a three dimensional form. |
| Easycare |
Minimum care needed to maintain the product |
| Emulsion |
A mixture of an oil and water. |
| Enrobing |
To coat or cover e.g. a biscuit covered with chocolate. |
| Elastane |
A man made polymer with a high elasticity e.g. lycra. |
| Embellish |
To improve the look of a product using colour and texture and pattern. |
| Essential Criteria |
The key things needed to make a product. |
| Fabric Construction |
The process used to make a fabric e.g. woven or knitted |
| Fair testing |
Used in sensory evaluation to make sure you are comparing like with like. All conditions are the same e.g. size, temperature, equipment. |
| Fibres |
Fine hair-like structures, which can be natural, synthetic or regenerated and can be long (filament). |
| Flow diagram |
A detailed sequence showing the steps in a food handling or processing system. |
| Foam |
A mass of small bubbles in a liquid. |
| Food spoilage |
The breaking down of food by microbes making it edible. |
| Gantt Chart |
A complex and accurate production schedule detailing preparation, assembly and finishing. |
| Gel |
A jelly like substance. |
| Grading |
Sizing a pattern. |
| Grainline |
On the pattern shows which direction to lay pattern pieces on fabric. |
| Grain lines |
The weave of the fabric which is parallel to the selvedge. |
| Green Textiles |
Products made using clean technologies to replace polluting processes. |
| Harmonious colours |
Colours close to each other on the colour wheel |
| Hazard |
Anything which has the potential to cause harm to the consumer. |
| Hazard Analysis Critical Control Points (H.A.C.C.P.) |
A systematic approach to the identification, assessment and control of food safety hazards. |
| Hue |
A single colour is described as the hue. |
| Hygiene |
The practice of maintaining health through cleanliness. |
| Infected |
Contaminated with micro-organisms. |
| Interfacing |
An inner layer of material used to strengthen or shape a product. |
| Interlinings |
A fabric, which is placed between the garment fabric and the lining, as a strengthening or padding material. |
| Jute |
A cellulose fibre derived from a plant. |
| Kevlar |
A high strength Aramid fibre found in clothing. |
| Kitemark |
The symbol displayed on the labels of products which meet the safety standards set by the BSI. |
| Labelling |
Care - fibre content, special treatments, cleaning instructions, size, informative - extra information such as brand name. |
| Legislation |
There are a number of acts intended to protect the consumer; ie Trades Description Act, Consumer Safety Act, Furniture and Furnishings (Fire Safety) Regulations 1988 and Sale of Goods Act. |
| Lock-stitch |
A machine stitch formed by the interlocking of an upper and lower thread. |
| Lycra |
A man-made Elastane fibre with high elasticity. |
| Machine embroidery |
The domestic sewing machine can be used free-style to create a pattern, and industrial machines are often used to create badges, and logos as well as motifs and patterns. |
| Market, target |
A clearly defined group of people with similar needs. |
| Meat analogues |
Ingredients used to replace meat in the manufacture of products e.g. Quorn, YVP |
| Microfibres |
Very thin, hair-like synthetic fibres. A type of modern fibre. |
| Mock-up |
Making a model of your idea. |
| Moulding |
To shape by pouring liquid into a prepared form and left to set. |
| New Materials |
Traditional ingredients that have been adapted to provide different properties and characteristics, not previously available. |
| Nap |
The surface of the fabric, brushed so that the ends of the fibres form a soft fluffy surface on the fabric. |
| NSP |
Non Starch Polysaccharide - another name for dietary fibre and cellulose. |
| Off-the-peg |
Items that can be purchased from the shop floor to fit the average sizes. |
| One off production |
The production of a unique product for a specific brief. |
| Overlocker |
A special type of sewing machine that can be used for finishing edges of garments to prevent fraying. |
| Patchwork |
Small pieces of fabric joined together in a decorative way to create a larger piece of work. |
| Performance characteristics |
A way in which a fabric or material functions to meet certain requirements. |
| Pile |
Extra yarns woven into the fabric and left as loops or cut to form a raised surface. |
| Process |
A method or series of operations used in the manufacture of goods. |
| Preservation |
Treating food in some way to make it last longer e.g. canning, freezing. |
| Planned obsolescence |
If a product could last for many years consumers are unlikely to purchase replacements, therefore many products contain components that are likely to fail after a number of years. |
| Polyester |
A man made fibre made from synthetic polymer. |
| Pre-manufactured |
An item that has been finished earlier to use on a textile product. |
| Pressing |
Applying pressure to fabric with or without heat; used to remove creases and smooth fabrics. |
| Quality Assurance |
The procedures set up by an organisation to set-up, monitor and ensure standards across all aspects of its operation, including management, personnel, accounting etc. |
| Quality Control |
A system where products are checked at each stage of the manufacturing process to ensure standards are met. At the end of the process the finished products are checked to ensure they meet the required specifications. |
| Quilting |
Layers of fabric that are stitched together to create a decorative effect. |
| Recycling |
To re-use textile products and fabrics. |
| Refinining |
To improve the product through testing and evaluation. |
| Research |
Finding out information using a series of activities. |
| Resist Dyeing |
A process in which a substance is applied to the surface of fabrics to prevent dye being absorbed, e.g. Wax in Batik printing. |
| Risk Assessment |
Methods used to ensure that food operations are designed to be safe and potential hazards are identified. |
| Seam allowance |
The additional allowance added to a pattern to let the fabric pieces be sewn together. |
| Sell by date |
The last day the manufacturer recommends the product is sold. |
| Shelf life |
The time in which the food remains safe to eat and be in the best condition. |
| Smart fabrics, smart materials |
Can sense, read and alter themselves to changes in the environment. |
| Specification |
A set of criteria that a product has to meet during designing (the design specification) and manufacture (the product specification). |
| Standardised design |
Some styles of clothing stay the same, only the style details such as pockets and colour may change. |
| Standard component |
A pre-manufactured ingredient which will ensure a consistent outcome because it is of a standard size, weight, shape, form or intensity of flavour. |
| Stock rotation |
A system in which the oldest food is sold first, and new stock is placed at the back of the shelves or stores. |
| Suspension |
A solid mixed into a liquid. |
| Swing labels |
A hanging label that should be removed before use, giving details about the product. |
| System |
Activities or parts connected together in an organised way. |
| Tactel |
A high tech polymide fibre. |
| Target market |
A clearly defined group of people with similar needs. |
| Teflon |
This is a chemical that can be fastened to fibres or applied as a finish to fabrics; waterproof, windproof and also able to resist stains. |
| Tenacity |
This denotes how much strength is in a fabric. |
| Tolerance level |
The extent to which the size of a component must be accurate' usually expressed as by two numbers: an upper and a lower limit. |
| Twill weave |
A weave pattern, using interlacing yarns, which have a diagonal pattern, eg. Denim. |
| Uniform |
An easily identifiable set of practical clothes unique to the role of the wearer. |
| Use by date |
A date found on the label of highly perishable foods by which it should be eaten. |
| Velcro |
A fastening that comprises of hooks and loops that close together. |
| Warp |
Threads that run parallel to the selvedge. |
| Weft |
Threads that run at a right angle to the warp thread. |
| Yarns |
A length of fibres and/or filaments with or without a twist |
| Z-twist |
A direction of twist added to a yarn during spinning. |
