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






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






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. Iron makes this. It is present in red blood cells.






5. What are firemen uniforms made out of?






6. ___ cups = 1 pint






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






8. Income before taxes






9. The ability to use small muscles.






10. Expenses that do stay the same each month.






11. To break a legal contract.






12. Provides structure






13. Income before taxes






14. The lengthwise yarns on a loom






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






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






17. Card with built in computer chip that stores money






18. The lengthwise yarns on a loom






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






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






21. Bulletproof; Exceptional Strength & Exceptional Heat Resistance & Non-absorbent.






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






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






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






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






26. Helps bind ingredients together






27. Expenses that do stay the same each month.






28. When children eat only one food at a time






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






30. The crosswise yarns on a loom






31. Cannot be thrown into a washing machine.






32. When children eat only one food at a time






33. What is lard?






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






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






36. The ability to learn and solve problems.






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






38. When does a child become afraid of strangers?






39. Inexpensive but strong and durable. Hydrophilic.






40. The crosswise yarns on a loom






41. The ability to use large muscles






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






43. Cooking foods in a small amount of fat






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






45. What two things make gluten?






46. Hydrophobic






47. Special features adding to value.






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






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






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