Test your basic knowledge |

Home Economics

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. The grain that has the highest amount of protein






2. Catalyst that speeds up or slows down a reaction without being used up itself.






3. 9-11 servings daily






4. 1.25mL






5. 20g






6. Fruit juices - tea - coffee - milk - soups - fruit - vegtables.






7. Built to a persons specifications






8. Helps eyes adjust to darkness - protects lining of throat - nose and mouth and other organs from infection eggs - dark green veggies - deep yellow veggies and fruits






9. When 2 or more amino acids break apart due to the addition of a water molecule which splits the peptide link. This happen during digestion.






10. Colour change which occurs when amino acids and sugar are exposed to dry heat. Also known as non-enzymic browning.






11. Chemical substances that are needed in the body for correct functioning






12. Dark - leafy vegetables and orange vegetables are good sources of this vitamin






13. Builds new cells - muscles - hair - repairs tissue - supplies heat and energy if necessary.






14. Chemical reaction when 2 amino acids join together with the elimination of water. Amino group of one amino acid combines with the carboxyl group of another amino acid.






15. Iron for healthy blood - calcium for healthy bones - iodine for proper functioning of thyroid gland.






16. Cookie cutter house in master planned community - all have similar floor plans






17. A in butter. B in wholegrain and cereals. C in citrus fruits. D in butter.






18. Good sources of this vitamin are oranges - kiwi - and grapefruit






19. Iron in eggs - calcium in milk - Iodine in fish - variety in fruit and vegtables.






20. Amount of each nutrient that is needed to to meet a persons nutritional requirements.






21. The 3 dimensional space to be designed






22. 20mL






23. This vitamin helps you have a healthy nervous system






24. Outline of an object






25. Where a food is missing one or more of the essential amino acids. They are usually plant foods.






26. 250g






27. Helps your body fight infection and helps cuts heal






28. 150






29. Built in a factory and installed at a specific site






30. 230 - 250






31. Diagonal






32. Vitamin supplied by breads and grains






33. Contrast; opposite colors






34. Regulates body temperature - gets rid of waste via kidneys in urine - carries nutrients in blood.






35. The nutrient that helps carry nutrients throughout the body - helps regulate body temperature - and digest food






36. 180






37. Describes the way an object surface looks and feels






38. Horizontal






39. Helps muscles contract - helps produce energy - helps regulate many body functions nuts - peanut butter






40. Elements needed in small amounts for sturdy bones and teeth - healthy blood - and regular elimination of wastes






41. Amino acids that cannot be made in the body and must be obtained from food.






42. The nutrient group that supplies us with energy






43. A lack of a substance / nutrient. It can lead to illness.






44. Provides heat and energy in sugars and starches and fibre prevents constipation for healthy bowels.






45. Butter - Margarine - Oil - Cream






46. Globular proteins linked with other non-protein molecules.






47. Help the body build and repair and maintain tissues and body cells






48. Measure of protein quality - number of essential amino acids a food contains - High Biological Value (HBV) Low Biological Value (LBV)






49. The building blocks that make up proteins - Smallest part of a protein






50. 175g