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. 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.






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






3. Cannot be thrown into a washing machine.






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






5. The crosswise yarns on a loom






6. ___ cups = 1 pint






7. ___ T = 1 cup






8. Helps bind ingredients together






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






10. A fine hair like substance






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






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






13. Helps increase volume - makes product rise.






14. People over 65 years of age






15. Helps Tenderize






16. When does a child become afraid of strangers?






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






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






19. A plan for spending and saving.






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






21. ___ T = 1 cup






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






23. Card with built in computer chip that stores money






24. A fine hair like substance






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






26. ___ t = 1/4 cup






27. Hydrophobic






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






29. Cannot be thrown into a washing machine.






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






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






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






33. ___ cups = 1 pint






34. Child & age 3-5 years






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






36. ____ T = 1/4 cup






37. Children from one to 3 years old.






38. The ability to use large muscles






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






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






41. How do you remove stains?






42. What is the symbol for drip dry?






43. The ability to use small muscles.






44. What is the symbol for drip dry?






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






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






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






48. Helps increase volume - makes product rise.






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






50. Helps bind ingredients together