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






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






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






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






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






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






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






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






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






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






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






12. ___ T = 1 cup






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






14. Provides structure






15. This fiber is a synthetic fiber and could be argued as a natural fiber.






16. Cooking foods in a small amount of fat






17. What two things make gluten?






18. Children from one to 3 years old.






19. The ability to use small muscles.






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






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






22. ____ T = 1/4 cup






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






24. A plan for spending and saving.






25. The crosswise yarns on a loom






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






27. Absorbs water. (Term)






28. A plan for spending and saving.






29. The ability to use large muscles






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






31. A disease that lasts a long time






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






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






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






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






36. When children eat only one food at a time






37. 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.






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






39. Hydrophobic






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






41. Child & age 3-5 years






42. ___ t = 1/4 cup






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






44. The ability to learn and solve problems.






45. Expenses that do stay the same each month.






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






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






48. 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.






49. When does a child become afraid of strangers?






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