Test your basic knowledge |

Family And Consumer Science

Subject : literacy
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Provides structure






2. Special features adding to value.






3. Hemoglobin transports this from the lungs to the cells and removes waste.






4. Inexpensive but strong and durable. Hydrophilic.






5. ___ cups = 1 pint






6. Small amounts of fat throughout the meat that provide tenderness & flavor and moistness. And & flecks of fat that are visible within the muscle tissue of meat.






7. This condition happens when there are too few red blood cells and the iron is low.






8. To break a legal contract.






9. To cover in a liquid to tenderize and flavor foods.






10. Child & age 3-5 years






11. To simply coat mean or veggies in flour or breadcrumbs &






12. A number given to you that judges how much of a credit risk you may be






13. Children from one to 3 years old.






14. A number given to you that judges how much of a credit risk you may be






15. What are firemen uniforms made out of?






16. Refrigeration at _______ degrees or below is one of the most effective ways to reduce risk of food-borne illness.






17. Adds Flavor






18. Amount of income after taxes. Also known as take-home pay.






19. What is lard?






20. Tough protein material that forms connective tissue and holds muscle fibers together.






21. Cooking foods in a small amount of fat






22. When children eat only one food at a time






23. Cannot be thrown into a washing machine.






24. Income before taxes






25. In the first 12 months of life & an infant will 1._____ its birth weight and 2.______ his/her weight.






26. Gains information through senses






27. Expenses that do not stay the same each month.






28. Provides structure






29. A form of bias against the elderly based on stereotypes.






30. Special features adding to value.






31. Refrigeration at _______ degrees or below is one of the most effective ways to reduce risk of food-borne illness.






32. Cooking foods in a small amount of fat






33. ___ T = 1 cup






34. This is the ability to both understand and use language






35. Income before taxes






36. ___ t = 1/4 cup






37. Soft & wool-like & wrinkle resistant & light weight.






38. Can stand the hottest water. Comes from flax plant.






39. Resistant to wrinkles; Resistant to abrasion; Dries quickly; Retains heat-set creases.






40. A form of bias against the elderly based on stereotypes.






41. Adds Flavor






42. ____ T = 1/4 cup






43. Resistant to wrinkles; Resistant to abrasion; Dries quickly; Retains heat-set creases.






44. Children from one to 3 years old.






45. To pour a liquid over meat as it cooks. Adds flavor and moistens.






46. A schedule that shows how much payment you have left to make & and how much of that money goes to interest.






47. When does a child become afraid of strangers?






48. Putting a fruit or vegetable together in boiling water for 1-2 minutes & and then putting them in ice cold water.






49. Amount of income after taxes. Also known as take-home pay.






50. This fiber is a synthetic fiber and could be argued as a natural fiber.