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






2. Absorbs water. (Term)






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






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






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






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






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






8. What two things make gluten?






9. Very strong; Resilient; dries quickly & lustrous






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






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






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






13. What is lard?






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






15. What two things make gluten?






16. To simply coat mean or veggies in flour or breadcrumbs &






17. Children from one to 3 years old.






18. What are firemen uniforms made out of?






19. Provides structure






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






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






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






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






24. The ability to use large muscles






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






26. Gains information through senses






27. Helps Tenderize






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






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






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






31. Hydrophobic






32. How do you remove stains?






33. Provides structure






34. When children eat only one food at a time






35. Helps bind ingredients together






36. Adds Flavor






37. Helps bind ingredients together






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






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






40. The ability to learn and solve problems.






41. The lengthwise yarns on a loom






42. Cannot be thrown into a washing machine.






43. Children from one to 3 years old.






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






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






46. Cooking foods in a small amount of fat






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






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






49. Gains information through senses






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