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. Expenses that do stay the same each month.






2. When children eat only one food at a time






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






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






5. What are firemen uniforms made out of?






6. Income before taxes






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






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






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






10. Expenses that do stay the same each month.






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






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






13. Inexpensive but strong and durable. Hydrophilic.






14. What is the symbol for drip dry?






15. ___ t = 1/4 cup






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






17. ____ T = 1/4 cup






18. A fine hair like substance






19. ____ T = 1/4 cup






20. ___ T = 1 cup






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






22. Helps increase volume - makes product rise.






23. A disease that lasts a long time






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. Provides structure






26. Hydrophobic






27. Very strong; Resilient; dries quickly & lustrous






28. When children eat only one food at a time






29. ___ cups = 1 pint






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






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






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






33. Cooking foods in a small amount of fat






34. Card with built in computer chip that stores money






35. Adds Flavor






36. What two things make gluten?






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






38. The crosswise yarns on a loom






39. Helps increase volume - makes product rise.






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






41. What two things make gluten?






42. People over 65 years of age






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






44. The ability to learn and solve problems.






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






46. The lengthwise yarns on a loom






47. Cannot be thrown into a washing machine.






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






49. People over 65 years of age






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests