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. When you pull fabric diagonally & you are pulling on the ___.






2. ___ t = 1/4 cup






3. Card with built in computer chip that stores money






4. What are firemen uniforms made out of?






5. ___ T = 1 cup






6. What is the symbol for drip dry?






7. The crosswise yarns on a loom






8. When you pull fabric diagonally & you are pulling on the ___.






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






10. How do you remove stains?






11. The ability to use small muscles.






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






13. Children from one to 3 years old.






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






15. To break a legal contract.






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






17. Absorbs water. (Term)






18. Helps bind ingredients together






19. Provides structure






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






21. 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.






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






23. Hydrophobic






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






25. Cannot be thrown into a washing machine.






26. Cooking foods in a small amount of fat






27. Adds Flavor






28. Adds Flavor






29. To cook until the sugar in the food browns; brings out the sweetness in the food.






30. Income before taxes






31. Soft & Drapeable & Dries quickly & resistant to shrinking.






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






33. Absorbs water. (Term)






34. Child & age 3-5 years






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






36. Legal document that describes how long a property is rented and how much






37. To cover a food with a liquid then gently simmer for a short amount of time.






38. 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.






39. Legal document that describes how long a property is rented and how much






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






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






42. Helps Tenderize






43. ___ cups = 1 pint






44. The lengthwise yarns on a loom






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






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






47. A fee charged by a bank if you take out more money than is in your account.






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






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






50. The lengthwise yarns on a loom