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. ___ t = 1/4 cup






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






3. Child & age 3-5 years






4. The crosswise yarns on a loom






5. ____ T = 1/4 cup






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






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






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






9. A fine hair like substance






10. The crosswise yarns on a loom






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






12. Provides structure






13. 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.






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






15. The ability to use small muscles.






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






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






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






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






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






21. Income before taxes






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






23. Cooking foods in a small amount of fat






24. Cannot be thrown into a washing machine.






25. Card with built in computer chip that stores money






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






27. What is the symbol for drip dry?






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






29. Special features adding to value.






30. Expenses that do stay the same each month.






31. What two things make gluten?






32. ___ cups = 1 pint






33. Cooking foods in a small amount of fat






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






35. Helps bind ingredients together






36. The lengthwise yarns on a loom






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






38. What is lard?






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






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






41. ___ T = 1 cup






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






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






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






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






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






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






48. What are firemen uniforms made out of?






49. Income before taxes






50. What are firemen uniforms made out of?






Can you answer 50 questions in 15 minutes?



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