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. 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.






2. Helps Tenderize






3. ___ t = 1/4 cup






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






5. A plan for spending and saving.






6. Gains information through senses






7. Very strong; Resilient; dries quickly & lustrous






8. Helps Tenderize






9. Card with built in computer chip that stores money






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






11. Hydrophobic






12. What are firemen uniforms made out of?






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






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






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






16. Adds Flavor






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






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






19. What two things make gluten?






20. Children from one to 3 years old.






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






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






23. The crosswise yarns on a loom






24. Resistant to wrinkles; Resistant to abrasion; Dries quickly; Retains heat-set creases.






25. What is lard?






26. Absorbs water. (Term)






27. What is the symbol for drip dry?






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






29. Cooking foods in a small amount of fat






30. Helps bind ingredients together






31. A disease that lasts a long time






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






33. The ability to learn and solve problems.






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






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






36. A fine hair like substance






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






38. ____ T = 1/4 cup






39. The ability to use small muscles.






40. The lengthwise yarns on a loom






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






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






43. When does a child become afraid of strangers?






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






45. Cannot be thrown into a washing machine.






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






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






48. Cooking foods in a small amount of fat






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






50. The ability to use large muscles