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






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






3. How do you remove stains?






4. Helps increase volume - makes product rise.






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






6. What is lard?






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. ___ cups = 1 pint






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






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






11. How do you remove stains?






12. Helps bind ingredients together






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






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






15. A disease that lasts a long time






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






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






18. ___ T = 1 cup






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






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






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






22. Absorbs water. (Term)






23. Cannot be thrown into a washing machine.






24. Very strong; Resilient; dries quickly & lustrous






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






26. Helps increase volume - makes product rise.






27. Expenses that do stay the same each month.






28. The ability to learn and solve problems.






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






30. What two things make gluten?






31. 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.






32. A disease that lasts a long time






33. People over 65 years of age






34. Provides structure






35. Very strong; Resilient; dries quickly & lustrous






36. ___ t = 1/4 cup






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






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






39. Hydrophobic






40. Cannot be thrown into a washing machine.






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






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






43. Income before taxes






44. Helps Tenderize






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






46. When does a child become afraid of strangers?






47. Child & age 3-5 years






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






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






50. Cooking foods in a small amount of fat







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests