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






2. Inexpensive but strong and durable. Hydrophilic.






3. 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.






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






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






6. Expenses that do stay the same each month.






7. Children from one to 3 years old.






8. People over 65 years of age






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






10. The ability to learn and solve problems.






11. Inexpensive but strong and durable. Hydrophilic.






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






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






14. Cooking foods in a small amount of fat






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






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






17. Very strong; Resilient; dries quickly & lustrous






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






19. Provides structure






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






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






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






23. Absorbs water. (Term)






24. ___ cups = 1 pint






25. Income before taxes






26. Cooking foods in a small amount of fat






27. The lengthwise yarns on a loom






28. A fine hair like substance






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






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






31. How do you remove stains?






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






33. The ability to use large muscles






34. ___ t = 1/4 cup






35. Adds Flavor






36. The ability to use large muscles






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






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






39. Hydrophobic






40. How do you remove stains?






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






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






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






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






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






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






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






48. A fine hair like substance






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






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