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 disease that lasts a long time






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






3. Adds Flavor






4. The crosswise yarns on a loom






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






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






7. The ability to learn and solve problems.






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






9. Helps increase volume - makes product rise.






10. The crosswise yarns on a loom






11. To break a legal contract.






12. What is lard?






13. Cooking foods in a small amount of fat






14. Helps increase volume - makes product rise.






15. Helps bind ingredients together






16. What two things make gluten?






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






18. Inexpensive but strong and durable. Hydrophilic.






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






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






21. The ability to use large muscles






22. What is lard?






23. People over 65 years of age






24. To break a legal contract.






25. The lengthwise yarns on a loom






26. Helps bind ingredients together






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






28. Special features adding to value.






29. ___ t = 1/4 cup






30. Child & age 3-5 years






31. Helps Tenderize






32. ___ T = 1 cup






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






34. ____ T = 1/4 cup






35. The ability to use large muscles






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






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






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






39. 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.






40. ___ T = 1 cup






41. Provides structure






42. ___ cups = 1 pint






43. Cannot be thrown into a washing machine.






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






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






46. The ability to use small muscles.






47. Card with built in computer chip that stores money






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






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






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