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. Gains information through senses






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






3. How do you remove stains?






4. What two things make gluten?






5. Children from one to 3 years old.






6. Helps bind ingredients together






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






8. Expenses that do stay the same each month.






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






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






11. ___ T = 1 cup






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






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






14. The ability to use large muscles






15. Hydrophobic






16. Helps bind ingredients together






17. Inexpensive but strong and durable. Hydrophilic.






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






19. ___ T = 1 cup






20. 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.






21. Income before taxes






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






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






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






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






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






27. What are firemen uniforms made out of?






28. Cooking foods in a small amount of fat






29. The lengthwise yarns on a loom






30. Helps Tenderize






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






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






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






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






35. Cannot be thrown into a washing machine.






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






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






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






39. 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.






40. How do you remove stains?






41. Cannot be thrown into a washing machine.






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






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






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






45. Cooking foods in a small amount of fat






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






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






48. ___ t = 1/4 cup






49. The ability to use small muscles.






50. People over 65 years of age