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. Inexpensive but strong and durable. Hydrophilic.






2. Cooking foods in a small amount of fat






3. ____ T = 1/4 cup






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






5. Child & age 3-5 years






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






7. A disease that lasts a long time






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






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






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






11. How do you remove stains?






12. Very strong; Resilient; dries quickly & lustrous






13. Children from one to 3 years old.






14. Children from one to 3 years old.






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






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






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






18. Hydrophobic






19. Income before taxes






20. When does a child become afraid of strangers?






21. To break a legal contract.






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






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






24. What two things make gluten?






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






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






27. What is lard?






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






29. Helps increase volume - makes product rise.






30. Special features adding to value.






31. What is lard?






32. What two things make gluten?






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






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






35. Helps bind ingredients together






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






37. Gains information through senses






38. ____ T = 1/4 cup






39. ___ t = 1/4 cup






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






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






42. The ability to learn and solve problems.






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






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






45. 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.






46. 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.






47. The ability to use large muscles






48. Inexpensive but strong and durable. Hydrophilic.






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






50. ___ cups = 1 pint