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. Special features adding to value.






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






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






4. The lengthwise yarns on a loom






5. Child & age 3-5 years






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






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






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






9. Absorbs water. (Term)






10. Gains information through senses






11. Cooking foods in a small amount of fat






12. Adds Flavor






13. 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.






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






15. 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.






16. When does a child become afraid of strangers?






17. Children from one to 3 years old.






18. What two things make gluten?






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






20. ____ T = 1/4 cup






21. When children eat only one food at a time






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






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






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






25. A fine hair like substance






26. Helps Tenderize






27. The ability to learn and solve problems.






28. ___ t = 1/4 cup






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






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






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






32. Very strong; Resilient; dries quickly & lustrous






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






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






35. The ability to learn and solve problems.






36. Inexpensive but strong and durable. Hydrophilic.






37. Hydrophobic






38. People over 65 years of age






39. Provides structure






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






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






42. What is the symbol for drip dry?






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






44. Special features adding to value.






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






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






47. Very strong; Resilient; dries quickly & lustrous






48. Helps Tenderize






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






50. A plan for spending and saving.