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






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






3. Gains information through senses






4. What two things make gluten?






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






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






7. ___ cups = 1 pint






8. 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.






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






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






11. A fine hair like substance






12. ___ t = 1/4 cup






13. Hydrophobic






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






15. What is lard?






16. Adds Flavor






17. The ability to use small muscles.






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






19. Income before taxes






20. Soft & Drapeable & Dries quickly & resistant to shrinking.






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






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






23. The ability to use small muscles.






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






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






26. ____ T = 1/4 cup






27. When children eat only one food at a time






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






29. Provides structure






30. Gains information through senses






31. Special features adding to value.






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






33. What two things make gluten?






34. How do you remove stains?






35. Soft & Drapeable & Dries quickly & resistant to shrinking.






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






37. A disease that lasts a long time






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






39. Child & age 3-5 years






40. What is the symbol for drip dry?






41. The crosswise yarns on a loom






42. A fine hair like substance






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






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






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






46. A disease that lasts a long time






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






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






49. Very strong; Resilient; dries quickly & lustrous






50. 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.







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests