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 fine hair like substance






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






3. To break a legal contract.






4. When children eat only one food at a time






5. The crosswise yarns on a loom






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






7. Adds Flavor






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






9. The lengthwise yarns on a loom






10. Very strong; Resilient; dries quickly & lustrous






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






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






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






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






15. What is the symbol for drip dry?






16. 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.






17. In the first 12 months of life & an infant will 1._____ its birth weight and 2.______ his/her weight.






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






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






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






21. Income before taxes






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






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






24. Gains information through senses






25. Helps increase volume - makes product rise.






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






27. Children from one to 3 years old.






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






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






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






31. Card with built in computer chip that stores money






32. Cannot be thrown into a washing machine.






33. The ability to learn and solve problems.






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






35. How do you remove stains?






36. The ability to use large muscles






37. Inexpensive but strong and durable. Hydrophilic.






38. What two things make gluten?






39. The ability to learn and solve problems.






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






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






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






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






44. Cooking foods in a small amount of fat






45. Cooking foods in a small amount of fat






46. Child & age 3-5 years






47. People over 65 years of age






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






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






50. Helps bind ingredients together