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. Special features adding to value.






2. Card with built in computer chip that stores money






3. What are firemen uniforms made out of?






4. Gains information through senses






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






6. ____ T = 1/4 cup






7. Cooking foods in a small amount of fat






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






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






10. The lengthwise yarns on a loom






11. Iron makes this. It is present in red blood cells.






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






13. ___ t = 1/4 cup






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






15. 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.






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






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






18. A fine hair like substance






19. Adds Flavor






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






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






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






23. ___ cups = 1 pint






24. The ability to use large muscles






25. A fine hair like substance






26. The ability to use large muscles






27. Gains information through senses






28. Absorbs water. (Term)






29. A plan for spending and saving.






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






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






32. Absorbs water. (Term)






33. What is the symbol for drip dry?






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






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






36. Card with built in computer chip that stores money






37. What two things make gluten?






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






39. Helps bind ingredients together






40. People over 65 years of age






41. The ability to interact with others & help themselves and use self-control.






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






43. Helps increase volume - makes product rise.






44. Bulletproof; Exceptional Strength & Exceptional Heat Resistance & Non-absorbent.






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






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






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






48. Helps increase volume - makes product rise.






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






50. The ability to learn and solve problems.