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. ___ t = 1/4 cup






2. What two things make gluten?






3. Card with built in computer chip that stores money






4. Helps Tenderize






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






6. Helps increase volume - makes product rise.






7. Inexpensive but strong and durable. Hydrophilic.






8. ____ T = 1/4 cup






9. 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.






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






11. When children eat only one food at a time






12. A fine hair like substance






13. The lengthwise yarns on a loom






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






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






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






17. When does a child become afraid of strangers?






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






19. What is lard?






20. Helps Tenderize






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






22. How do you remove stains?






23. The ability to use small muscles.






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






25. Adds Flavor






26. Child & age 3-5 years






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






28. Provides structure






29. Child & age 3-5 years






30. Children from one to 3 years old.






31. Cannot be thrown into a washing machine.






32. ___ cups = 1 pint






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






34. Cooking foods in a small amount of fat






35. Expenses that do stay the same each month.






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






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






38. ____ T = 1/4 cup






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






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






41. ___ T = 1 cup






42. Absorbs water. (Term)






43. 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.






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






45. The crosswise yarns on a loom






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






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






48. To break a legal contract.






49. Absorbs water. (Term)






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