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






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






3. When does a child become afraid of strangers?






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






5. How do you remove stains?






6. Helps increase volume - makes product rise.






7. 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.






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






9. ___ cups = 1 pint






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






11. Cooking foods in a small amount of fat






12. Card with built in computer chip that stores money






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






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






15. Child & age 3-5 years






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






17. The ability to use small muscles.






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






19. Gains information through senses






20. Cannot be thrown into a washing machine.






21. Very strong; Resilient; dries quickly & lustrous






22. What is lard?






23. Very strong; Resilient; dries quickly & lustrous






24. Helps Tenderize






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






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






27. When children eat only one food at a time






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






29. People over 65 years of age






30. Children from one to 3 years old.






31. The lengthwise yarns on a loom






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






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






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






35. Income before taxes






36. ___ cups = 1 pint






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






38. Children from one to 3 years old.






39. The ability to learn and solve problems.






40. Absorbs water. (Term)






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






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






43. The lengthwise yarns on a loom






44. Helps bind ingredients together






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






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






47. Card with built in computer chip that stores money






48. Inexpensive but strong and durable. Hydrophilic.






49. ____ T = 1/4 cup






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