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. 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.






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






3. What are firemen uniforms made out of?






4. The ability to use large muscles






5. When does a child become afraid of strangers?






6. What is the symbol for drip dry?






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






8. Very strong; Resilient; dries quickly & lustrous






9. Cannot be thrown into a washing machine.






10. ___ cups = 1 pint






11. Hydrophobic






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






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






14. A disease that lasts a long time






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






16. Expenses that do stay the same each month.






17. The ability to use small muscles.






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






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






20. Inexpensive but strong and durable. Hydrophilic.






21. When children eat only one food at a time






22. To break a legal contract.






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






24. Helps increase volume - makes product rise.






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






26. The lengthwise yarns on a loom






27. Special features adding to value.






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






29. Helps Tenderize






30. A disease that lasts a long time






31. How do you remove stains?






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






33. Helps increase volume - makes product rise.






34. What is lard?






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






36. To break a legal contract.






37. Absorbs water. (Term)






38. ___ T = 1 cup






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






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






41. ___ cups = 1 pint






42. What two things make gluten?






43. What is lard?






44. Helps bind ingredients together






45. What are firemen uniforms made out of?






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






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






48. The crosswise yarns on a loom






49. The ability to use small muscles.






50. Income before taxes