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. Very strong; Resilient; dries quickly & lustrous






2. A fine hair like substance






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






4. Helps Tenderize






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






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






7. The crosswise yarns on a loom






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






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






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






11. Income before taxes






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






13. Expenses that do stay the same each month.






14. What are firemen uniforms made out of?






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






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






17. How do you remove stains?






18. 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.






19. What is lard?






20. A plan for spending and saving.






21. What two things make gluten?






22. When children eat only one food at a time






23. Cooking foods in a small amount of fat






24. ___ T = 1 cup






25. The ability to use small muscles.






26. The ability to use large muscles






27. Provides structure






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






29. What two things make gluten?






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






31. What are firemen uniforms made out of?






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






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






34. A fine hair like substance






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






36. ____ T = 1/4 cup






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






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






39. The ability to learn and solve problems.






40. Helps increase volume - makes product rise.






41. Absorbs water. (Term)






42. Helps Tenderize






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






44. People over 65 years of age






45. The ability to learn and solve problems.






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






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






48. Gains information through senses






49. To break a legal contract.






50. Hydrophobic







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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