Test your basic knowledge |

Home Economics

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 semi-solid viscous solution with a 3-D network where water molecules become trapped. Gelatine is used as a setting agent.






2. Healthiest oil to cook with






3. Eggs belong in this food group






4. Enzyme made in the stomach which breaks caesinogen into caesin.






5. Dark - leafy vegetables and orange vegetables are good sources of this vitamin






6. An enzyme made in the pancreas that travels to the duodenum and breaks peptones into peptides.






7. 20g






8. Built to a persons specifications






9. Catalyst that speeds up or slows down a reaction without being used up itself.






10. Bananas - orange juice - and tomatoes are great sources of this nutrient






11. Irreversible reaction - unfolding of the protein chain - caused by HEAT - ADDITION OF ACID & MECHANICAL ACTION.






12. The function / job of a nutrient in the body.






13. Gives you healthy skin and eyes






14. A waxy substance that is a part of every cell of your body and intake should be low






15. Protein deficiency - causes dermatitis - retarded growth and a pot belly. Common is 3rd World.






16. A in butter. B in wholegrain and cereals. C in citrus fruits. D in butter.






17. Should be eaten sparingly






18. This nutrient group helps you have healthy blood pressure






19. Provides heat and energy in sugars and starches and fibre prevents constipation for healthy bowels.






20. Vitamin supplied by breads and grains






21. Works with calcium to build strong bones and teeth milk






22. 180






23. Fruit juices - tea - coffee - milk - soups - fruit - vegtables.






24. 20mL






25. Describes the way an object surface looks and feels






26. 20g






27. Good sources of this vitamin are oranges - kiwi - and grapefruit






28. Cookie cutter house in master planned community - all have similar floor plans






29. Butter - Margarine - Oil - Cream






30. Sugar in ripe fruit - starch in cereals - fibre in bran and celery.






31. Lack of adequate nutrition - result of lack of nutrition or unbalanced diet.






32. When 2 or more amino acids break apart due to the addition of a water molecule which splits the peptide link. This happen during digestion.






33. Protein are formed as a result of chemical or enzymic action on the protein.






34. One hue






35. Helps regulate body fluids - helps muscles like the heart function orange juice - bananas






36. Helps your body fight infection and helps cuts heal






37. Contrast; opposite colors






38. Iron in eggs - calcium in milk - Iodine in fish - variety in fruit and vegtables.






39. Outline of an object






40. Your body needs this vitamin to absorb calcium






41. Builds new cells - muscles - hair - repairs tissue - supplies heat and energy if necessary.






42. 250g






43. Severe protein deficiency resulting in thin limbs - sunken face and pot belly. Occurs in 3rd World countries.






44. 2.5mL






45. Regulates body temperature - gets rid of waste via kidneys in urine - carries nutrients in blood.






46. Breaking down excess protein in the liver. Carboxyl group is converted to glycogen and stored as energy. Amino group is converted to ammonia then to urea and excreted as urine.






47. Low fat milk - non fat yogurt - and lite sour cream are low in this nutrient






48. Vertical






49. A nutrient needed in large amounts (protein - carbohydrate - lipid)






50. Formed when a number of amino acids join together due to the formation of peptide links.