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






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






3. Cooking foods in a small amount of fat






4. Amount of income after taxes. Also known as take-home pay.






5. When children eat only one food at a time






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






7. To break a legal contract.






8. Card with built in computer chip that stores money






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






10. ____ T = 1/4 cup






11. A fine hair like substance






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






13. The ability to use small muscles.






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






15. To break a legal contract.






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






17. A plan for spending and saving.






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






19. Hydrophobic






20. The ability to learn and solve problems.






21. Child & age 3-5 years






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






23. The ability to use large muscles






24. Adds Flavor






25. Bulletproof; Exceptional Strength & Exceptional Heat Resistance & Non-absorbent.






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






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






28. ___ t = 1/4 cup






29. The crosswise yarns on a loom






30. The ability to use large muscles






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






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






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






34. Helps bind ingredients together






35. What two things make gluten?






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






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






38. A plan for spending and saving.






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






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






41. Card with built in computer chip that stores money






42. What are firemen uniforms made out of?






43. Very strong; Resilient; dries quickly & lustrous






44. Absorbs water. (Term)






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






46. Helps Tenderize






47. Helps Tenderize






48. The ability to use small muscles.






49. Cannot be thrown into a washing machine.






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