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






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






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






4. ____ T = 1/4 cup






5. What two things make gluten?






6. Very strong; Resilient; dries quickly & lustrous






7. How do you remove stains?






8. Expenses that do stay the same each month.






9. A disease that lasts a long time






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






11. The ability to learn and solve problems.






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






13. When does a child become afraid of strangers?






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






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






16. Adds Flavor






17. The lengthwise yarns on a loom






18. Inexpensive but strong and durable. Hydrophilic.






19. People over 65 years of age






20. A plan for spending and saving.






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






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






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






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






25. Helps increase volume - makes product rise.






26. Special features adding to value.






27. Adds Flavor






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






29. The ability to use large muscles






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






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






32. ___ T = 1 cup






33. Provides structure






34. To break a legal contract.






35. ___ cups = 1 pint






36. Absorbs water. (Term)






37. Cannot be thrown into a washing machine.






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






39. ____ T = 1/4 cup






40. Cooking foods in a small amount of fat






41. Special features adding to value.






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






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






44. When does a child become afraid of strangers?






45. Child & age 3-5 years






46. 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.






47. Hydrophobic






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






49. The lengthwise yarns on a loom






50. What two things make gluten?