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. Cooking foods in a small amount of fat






2. The ability to use large muscles






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






4. Helps increase volume - makes product rise.






5. Helps increase volume - makes product rise.






6. Provides structure






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






8. ___ cups = 1 pint






9. A disease that lasts a long time






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






11. The ability to use small muscles.






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






13. A fine hair like substance






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






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






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






17. The crosswise yarns on a loom






18. What is lard?






19. 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.






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






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






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






23. Gains information through senses






24. ____ T = 1/4 cup






25. Cannot be thrown into a washing machine.






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






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






28. Card with built in computer chip that stores money






29. The crosswise yarns on a loom






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






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






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






33. What are firemen uniforms made out of?






34. People over 65 years of age






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






36. What two things make gluten?






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






38. Helps Tenderize






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






40. When children eat only one food at a time






41. Absorbs water. (Term)






42. The ability to learn and solve problems.






43. Income before taxes






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






45. What is the symbol for drip dry?






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






47. Expenses that do stay the same each month.






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






49. A plan for spending and saving.






50. Hydrophobic







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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