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. What is lard?






2. Inexpensive but strong and durable. Hydrophilic.






3. Gains information through senses






4. People over 65 years of age






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






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






7. Child & age 3-5 years






8. Helps increase volume - makes product rise.






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






10. Hydrophobic






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






12. When does a child become afraid of strangers?






13. The ability to learn and solve problems.






14. A plan for spending and saving.






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






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






17. ____ T = 1/4 cup






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






19. ___ cups = 1 pint






20. Card with built in computer chip that stores money






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






22. Special features adding to value.






23. Cannot be thrown into a washing machine.






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






25. The lengthwise yarns on a loom






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






27. ___ t = 1/4 cup






28. ___ t = 1/4 cup






29. What is the symbol for drip dry?






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






31. Adds Flavor






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






33. 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.






34. A fine hair like substance






35. When children eat only one food at a time






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






37. What two things make gluten?






38. A disease that lasts a long time






39. Helps increase volume - makes product rise.






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






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






42. The ability to learn and solve problems.






43. People over 65 years of age






44. The lengthwise yarns on a loom






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






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






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






48. How do you remove stains?






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






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