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. A fine hair like substance






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






3. When does a child become afraid of strangers?






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






5. The ability to learn and solve problems.






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






7. The crosswise yarns on a loom






8. ___ T = 1 cup






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






10. Card with built in computer chip that stores money






11. Absorbs water. (Term)






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






13. Provides structure






14. Helps bind ingredients together






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






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






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






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






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






20. Special features adding to value.






21. The crosswise yarns on a loom






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






23. 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.






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






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






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






27. What is the symbol for drip dry?






28. ___ t = 1/4 cup






29. People over 65 years of age






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






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






32. The ability to use large muscles






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






34. Very strong; Resilient; dries quickly & lustrous






35. Inexpensive but strong and durable. Hydrophilic.






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






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






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






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






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






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






42. Expenses that do stay the same each month.






43. What are firemen uniforms made out of?






44. Hydrophobic






45. Card with built in computer chip that stores money






46. When does a child become afraid of strangers?






47. Special features adding to value.






48. Helps bind ingredients together






49. ___ cups = 1 pint






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