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. People over 65 years of age






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






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






5. Cooking foods in a small amount of fat






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






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






8. A disease that lasts a long time






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






10. The ability to learn and solve problems.






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






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






13. Children from one to 3 years old.






14. Child & age 3-5 years






15. ___ cups = 1 pint






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






17. ___ T = 1 cup






18. ___ T = 1 cup






19. Helps bind ingredients together






20. The ability to learn and solve problems.






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






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






23. How do you remove stains?






24. Absorbs water. (Term)






25. What two things make gluten?






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






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






28. Expenses that do stay the same each month.






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






30. Provides structure






31. Children from one to 3 years old.






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






33. Very strong; Resilient; dries quickly & lustrous






34. Inexpensive but strong and durable. Hydrophilic.






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






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






37. Card with built in computer chip that stores money






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






39. Adds Flavor






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






41. Absorbs water. (Term)






42. Hydrophobic






43. Cooking foods in a small amount of fat






44. Child & age 3-5 years






45. Cannot be thrown into a washing machine.






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






47. What two things make gluten?






48. The ability to use small muscles.






49. Special features adding to value.






50. The lengthwise yarns on a loom