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






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






4. Helps Tenderize






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






6. Card with built in computer chip that stores money






7. Cooking foods in a small amount of fat






8. Helps increase volume - makes product rise.






9. A disease that lasts a long time






10. Special features adding to value.






11. The crosswise yarns on a loom






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






13. Inexpensive but strong and durable. Hydrophilic.






14. A fine hair like substance






15. Adds Flavor






16. The ability to use small muscles.






17. To break a legal contract.






18. Income before taxes






19. When children eat only one food at a time






20. ___ T = 1 cup






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






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






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






24. The ability to learn and solve problems.






25. A form of bias against the elderly based on stereotypes.






26. A plan for spending and saving.






27. Very strong; Resilient; dries quickly & lustrous






28. Helps Tenderize






29. Children from one to 3 years old.






30. Cooking foods in a small amount of fat






31. ___ cups = 1 pint






32. ____ T = 1/4 cup






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






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






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






36. The ability to use large muscles






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






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






39. What two things make gluten?






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






41. A plan for spending and saving.






42. People over 65 years of age






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






44. What is the symbol for drip dry?






45. What are firemen uniforms made out of?






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






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






48. What is the symbol for drip dry?






49. When children eat only one food at a time






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