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






3. Cooking foods in a small amount of fat






4. When does a child become afraid of strangers?






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






6. A plan for spending and saving.






7. Helps bind ingredients together






8. Children from one to 3 years old.






9. The ability to use small muscles.






10. People over 65 years of age






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






12. Gains information through senses






13. Gains information through senses






14. Special features adding to value.






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






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






17. Helps increase volume - makes product rise.






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






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






20. What two things make gluten?






21. How do you remove stains?






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






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






24. ___ cups = 1 pint






25. Special features adding to value.






26. What is lard?






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






28. 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.






29. The crosswise yarns on a loom






30. Cooking foods in a small amount of fat






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






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






33. ____ T = 1/4 cup






34. A fine hair like substance






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






36. Adds Flavor






37. What are firemen uniforms made out of?






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






39. Helps bind ingredients together






40. Child & age 3-5 years






41. Income before taxes






42. Provides structure






43. A fine hair like substance






44. A plan for spending and saving.






45. What two things make gluten?






46. ___ T = 1 cup






47. Absorbs water. (Term)






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






49. How do you remove stains?






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