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






2. Provides structure






3. Adds Flavor






4. ___ cups = 1 pint






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






6. To break a legal contract.






7. A disease that lasts a long time






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






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






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






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






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






13. When children eat only one food at a time






14. People over 65 years of age






15. Expenses that do stay the same each month.






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






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






18. Helps Tenderize






19. Special features adding to value.






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






21. A plan for spending and saving.






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






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






24. Absorbs water. (Term)






25. 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.






26. ____ T = 1/4 cup






27. ___ T = 1 cup






28. Cooking foods in a small amount of fat






29. A fine hair like substance






30. Provides structure






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






32. The ability to learn and solve problems.






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






34. The crosswise yarns on a loom






35. Hydrophobic






36. Absorbs water. (Term)






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






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






39. A fine hair like substance






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






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






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






43. What two things make gluten?






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






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






46. Cooking foods in a small amount of fat






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






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






49. When does a child become afraid of strangers?






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