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. ___ t = 1/4 cup






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






3. Helps increase volume - makes product rise.






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






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






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. A plan for spending and saving.






8. The ability to learn and solve problems.






9. Children from one to 3 years old.






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






11. A disease that lasts a long time






12. Inexpensive but strong and durable. Hydrophilic.






13. When does a child become afraid of strangers?






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






15. The ability to learn and solve problems.






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






17. Children from one to 3 years old.






18. Hydrophobic






19. The ability to use small muscles.






20. What is the symbol for drip dry?






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






22. A disease that lasts a long time






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






24. Absorbs water. (Term)






25. A fine hair like substance






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






27. A fine hair like substance






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






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






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






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






32. ___ cups = 1 pint






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






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






35. The crosswise yarns on a loom






36. ____ T = 1/4 cup






37. How do you remove stains?






38. Helps bind ingredients together






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






40. To break a legal contract.






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






42. 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.






43. ___ t = 1/4 cup






44. What are firemen uniforms made out of?






45. Helps Tenderize






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






47. Special features adding to value.






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






49. Adds Flavor






50. Card with built in computer chip that stores money