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






2. 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.






3. Helps bind ingredients together






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






5. Hydrophobic






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






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






8. Child & age 3-5 years






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






10. Cooking foods in a small amount of fat






11. The crosswise yarns on a loom






12. Cooking foods in a small amount of fat






13. A disease that lasts a long time






14. Helps increase volume - makes product rise.






15. Absorbs water. (Term)






16. Provides structure






17. When children eat only one food at a time






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






19. ___ T = 1 cup






20. To break a legal contract.






21. Income before taxes






22. A disease that lasts a long time






23. ___ cups = 1 pint






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






25. Hydrophobic






26. How do you remove stains?






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






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






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






30. 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.






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






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






33. A fine hair like substance






34. Expenses that do stay the same each month.






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






36. Very strong; Resilient; dries quickly & lustrous






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






38. The lengthwise yarns on a loom






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






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






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






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






43. Expenses that do stay the same each month.






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






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






46. Special features adding to value.






47. The ability to use large muscles






48. What is the symbol for drip dry?






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






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