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






2. Keeps the body healthy protecting it from diseases such as scurvy (Vit. C) and rickets (Vit. D).






3. Sugar in ripe fruit - starch in cereals - fibre in bran and celery.






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






5. Eggs belong in this food group






6. Lack of adequate nutrition - result of lack of nutrition or unbalanced diet.






7. 20mL






8. Help keep the nervous system healthy - promotes growth - appetite and digestion whole grain and enriched breads and cereals - pork - organ meats - dry beans - peas






9. 2 or more proteins are eaten together to supplement each other. Occurs when one protein is lacking in one or more essential amino acids and is eaten with another food which contains the missing essential amino acid. E.g. beans on toast (Beans are hig






10. Your body needs this vitamin to absorb calcium






11. Helps blood carry oxygen - helps cells use oxygen meat - liver - eggs - dry beans - spinach






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






13. Formed when a number of amino acids join together due to the formation of peptide links.






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






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






16. Gives you healthy skin and eyes






17. Meat - Fish - Chicken - Milk - Cheese - Eggs - Soya beans






18. 5mL






19. Protein deficiency - causes dermatitis - retarded growth and a pot belly. Common is 3rd World.






20. Helps regulate body fluids - helps muscles like the heart function orange juice - bananas






21. Built to a persons specifications






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






23. 200






24. A link formed during the condensation reaction when the amino group of one amino acid chemically combines with the carboxyl group of another amino acid with the loss of water molecule.






25. Foods from the extras group are usually high






26. One hue






27. Butter - Margarine - Oil - Cream






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






29. Similar to a duplex - but three or more units share one family pays rent






30. The grain that has the highest amount of protein






31. The process of breaking down food into a form the body can use






32. Should be eaten sparingly






33. The function / job of a nutrient in the body.






34. Horizontal






35. 9-11 servings daily






36. Curved






37. The 3 dimensional space to be designed






38. Provides heat and energy - satify hunger - provides padding around heart and kidneys.






39. House built in rows and attached to one another at the side wall






40. 20g






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






42. An enzyme made in the stomach which breaks protein into peptones.






43. 250g






44. Bananas - orange juice - and tomatoes are great sources of this nutrient






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






46. Healthiest oil to cook with






47. A semi-solid viscous solution with a 3-D network where water molecules become trapped. Gelatine is used as a setting agent.






48. 20g






49. Minimum amount of energy required to maintain body temp. (37'C) and keep the body alive. Calculated at complete rest after fasting. Slows down as you get older.






50. Irreversible reaction - unfolding of the protein chain - caused by HEAT - ADDITION OF ACID & MECHANICAL ACTION.