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






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. Children from one to 3 years old.






4. ___ T = 1 cup






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






6. To break a legal contract.






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






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






9. Adds Flavor






10. Provides structure






11. The crosswise yarns on a loom






12. 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.






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






14. The crosswise yarns on a loom






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






16. Children from one to 3 years old.






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






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






19. How do you remove stains?






20. Cooking foods in a small amount of fat






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






22. Special features adding to value.






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






24. Child & age 3-5 years






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






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






27. Helps bind ingredients together






28. When children eat only one food at a time






29. A disease that lasts a long time






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






31. ___ T = 1 cup






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






33. ___ t = 1/4 cup






34. People over 65 years of age






35. Expenses that do stay the same each month.






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






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






38. Very strong; Resilient; dries quickly & lustrous






39. When does a child become afraid of strangers?






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






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






42. The lengthwise yarns on a loom






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






44. Cannot be thrown into a washing machine.






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






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






47. Card with built in computer chip that stores money






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






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






50. The ability to use small muscles.