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. People over 65 years of age






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






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






4. Child & age 3-5 years






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






6. Helps Tenderize






7. ___ cups = 1 pint






8. ____ T = 1/4 cup






9. When children eat only one food at a time






10. Expenses that do stay the same each month.






11. Excellent elasticity; Stronger and more durable than rubber; light-weight.






12. Provides structure






13. Absorbs water. (Term)






14. Adds Flavor






15. Cooking foods in a small amount of fat






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






17. To break a legal contract.






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






19. What is the symbol for drip dry?






20. ___ t = 1/4 cup






21. Income before taxes






22. Helps Tenderize






23. The ability to use large muscles






24. The ability to learn and solve problems.






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






26. The lengthwise yarns on a loom






27. Cannot be thrown into a washing machine.






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






29. Gains information through senses






30. How do you remove stains?






31. The crosswise yarns on a loom






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






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






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






35. 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.






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






37. Very strong; Resilient; dries quickly & lustrous






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






39. Helps increase volume - makes product rise.






40. The ability to use small muscles.






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






42. Excellent elasticity; Stronger and more durable than rubber; light-weight.






43. The ability to learn and solve problems.






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






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






46. A plan for spending and saving.






47. The ability to use large muscles






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






49. Children from one to 3 years old.






50. Helps bind ingredients together