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






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






3. Cannot be thrown into a washing machine.






4. Cooking foods in a small amount of fat






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






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






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






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






9. What are firemen uniforms made out of?






10. A disease that lasts a long time






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






12. 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.






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






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






15. The lengthwise yarns on a loom






16. Absorbs water. (Term)






17. Expenses that do stay the same each month.






18. People over 65 years of age






19. What is lard?






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






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






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






23. What is lard?






24. 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.






25. Helps bind ingredients together






26. Adds Flavor






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






28. A fine hair like substance






29. Card with built in computer chip that stores money






30. The ability to use large muscles






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






32. Children from one to 3 years old.






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






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






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






36. To break a legal contract.






37. Special features adding to value.






38. Helps Tenderize






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






40. The ability to learn and solve problems.






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






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






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






44. How do you remove stains?






45. What is the symbol for drip dry?






46. ___ T = 1 cup






47. Provides structure






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






49. Child & age 3-5 years






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