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






2. How do you remove stains?






3. Provides structure






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






5. Card with built in computer chip that stores money






6. ____ T = 1/4 cup






7. When children eat only one food at a time






8. Helps increase volume - makes product rise.






9. Adds Flavor






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






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






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






13. The crosswise yarns on a loom






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






15. What is the symbol for drip dry?






16. A disease that lasts a long time






17. Very strong; Resilient; dries quickly & lustrous






18. Gains information through senses






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






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






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






22. What is the symbol for drip dry?






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






24. What is lard?






25. Inexpensive but strong and durable. Hydrophilic.






26. 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.






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






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






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






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






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






32. A plan for spending and saving.






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






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






35. When does a child become afraid of strangers?






36. Special features adding to value.






37. Child & age 3-5 years






38. Gains information through senses






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






40. The ability to use small muscles.






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






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






43. Card with built in computer chip that stores money






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






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






46. Provides structure






47. Adds Flavor






48. What are firemen uniforms made out of?






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






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