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. How do you remove stains?






2. Helps bind ingredients together






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






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






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






6. 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.






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






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






9. Helps bind ingredients together






10. What are firemen uniforms made out of?






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






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






13. To break a legal contract.






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






15. The lengthwise yarns on a loom






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






17. A fine hair like substance






18. The lengthwise yarns on a loom






19. Cannot be thrown into a washing machine.






20. When children eat only one food at a time






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






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






23. The crosswise yarns on a loom






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






25. Card with built in computer chip that stores money






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






27. How do you remove stains?






28. A plan for spending and saving.






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






30. A disease that lasts a long time






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






32. A disease that lasts a long time






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






34. Cooking foods in a small amount of fat






35. When children eat only one food at a time






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






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






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






39. Very strong; Resilient; dries quickly & lustrous






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






41. Very strong; Resilient; dries quickly & lustrous






42. Expenses that do stay the same each month.






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






44. Provides structure






45. Absorbs water. (Term)






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






47. Helps increase volume - makes product rise.






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






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






50. Inexpensive but strong and durable. Hydrophilic.