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






2. Very strong; Resilient; dries quickly & lustrous






3. Income before taxes






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






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






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






7. To break a legal contract.






8. The ability to learn and solve problems.






9. Absorbs water. (Term)






10. Cannot be thrown into a washing machine.






11. To break a legal contract.






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






13. The crosswise yarns on a loom






14. Cooking foods in a small amount of fat






15. ___ T = 1 cup






16. The lengthwise yarns on a loom






17. ___ t = 1/4 cup






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






19. A disease that lasts a long time






20. ___ cups = 1 pint






21. What are firemen uniforms made out of?






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






23. Absorbs water. (Term)






24. Helps Tenderize






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






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






27. Child & age 3-5 years






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






29. 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.






30. Special features adding to value.






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






32. Helps bind ingredients together






33. Provides structure






34. How do you remove stains?






35. ___ T = 1 cup






36. What is lard?






37. A fine hair like substance






38. A plan for spending and saving.






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






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






41. A fine hair like substance






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






43. People over 65 years of age






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






45. People over 65 years of age






46. Helps increase volume - makes product rise.






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






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






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






50. The ability to learn and solve problems.