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. A plan for spending and saving.






2. Helps bind ingredients together






3. The ability to use small muscles.






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






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






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






7. 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.






8. Hydrophobic






9. Children from one to 3 years old.






10. ____ T = 1/4 cup






11. A disease that lasts a long time






12. The crosswise yarns on a loom






13. When children eat only one food at a time






14. How do you remove stains?






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






16. Very strong; Resilient; dries quickly & lustrous






17. The ability to learn and solve problems.






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






19. Cannot be thrown into a washing machine.






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






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






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






23. Special features adding to value.






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






25. What is the symbol for drip dry?






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






27. Provides structure






28. ___ T = 1 cup






29. The lengthwise yarns on a loom






30. The ability to use large muscles






31. Card with built in computer chip that stores money






32. What two things make gluten?






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






34. The ability to use small muscles.






35. Provides structure






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






37. Helps Tenderize






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






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






40. Helps bind ingredients together






41. A fine hair like substance






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






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






44. To simply coat mean or veggies in flour or breadcrumbs &






45. To break a legal contract.






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






47. When children eat only one food at a time






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






49. Adds Flavor






50. To simply coat mean or veggies in flour or breadcrumbs &