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. Helps Tenderize






3. People over 65 years of age






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






5. What two things make gluten?






6. The ability to use small muscles.






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






8. Absorbs water. (Term)






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






10. Special features adding to value.






11. Special features adding to value.






12. A plan for spending and saving.






13. To break a legal contract.






14. A disease that lasts a long time






15. The crosswise yarns on a loom






16. When does a child become afraid of strangers?






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






18. Very strong; Resilient; dries quickly & lustrous






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






20. Income before taxes






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






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






23. To break a legal contract.






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






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






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






27. The crosswise yarns on a loom






28. Adds Flavor






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






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






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






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






33. Helps increase volume - makes product rise.






34. Hydrophobic






35. When children eat only one food at a time






36. ___ cups = 1 pint






37. ___ T = 1 cup






38. Cooking foods in a small amount of fat






39. The ability to use small muscles.






40. The lengthwise yarns on a loom






41. Provides structure






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






43. Child & age 3-5 years






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






45. The ability to use large muscles






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






47. How do you remove stains?






48. Cooking foods in a small amount of fat






49. The ability to use large muscles






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