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. Special features adding to value.






2. The crosswise yarns on a loom






3. The ability to learn and solve problems.






4. Very strong; Resilient; dries quickly & lustrous






5. People over 65 years of age






6. Income before taxes






7. A plan for spending and saving.






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






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






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






11. Absorbs water. (Term)






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






13. Provides structure






14. What is lard?






15. The ability to use small muscles.






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






17. Helps bind ingredients together






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






19. ___ cups = 1 pint






20. Hydrophobic






21. The ability to learn and solve problems.






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






23. What is lard?






24. What are firemen uniforms made out of?






25. When children eat only one food at a time






26. To break a legal contract.






27. The crosswise yarns on a loom






28. Child & age 3-5 years






29. 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.






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






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






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






33. Adds Flavor






34. Helps increase volume - makes product rise.






35. How do you remove stains?






36. The ability to use large muscles






37. A fine hair like substance






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






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






40. The ability to use large muscles






41. Very strong; Resilient; dries quickly & lustrous






42. Children from one to 3 years old.






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






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






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






46. When does a child become afraid of strangers?






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






48. A fine hair like substance






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






50. A disease that lasts a long time