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. Horizontal






2. Helps muscles contract - helps produce energy - helps regulate many body functions nuts - peanut butter






3. 190






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






5. Eggs belong in this food group






6. Elements needed in small amounts for sturdy bones and teeth - healthy blood - and regular elimination of wastes






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






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






9. Curved






10. 2 or more proteins are eaten together to supplement each other. Occurs when one protein is lacking in one or more essential amino acids and is eaten with another food which contains the missing essential amino acid. E.g. beans on toast (Beans are hig






11. A link formed during the condensation reaction when the amino group of one amino acid chemically combines with the carboxyl group of another amino acid with the loss of water molecule.






12. A lack of a substance / nutrient. It can lead to illness.






13. 230 - 250






14. Similar to a duplex - but three or more units share one family pays rent






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






16. Globular proteins linked with other non-protein molecules.






17. A condition in which the bones gradually lose their mineral intake and become weak and brittle






18. 125g






19. Healthiest oil to cook with






20. 180






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






22. Outline of an object






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






24. A food contains all the essential amino acids - also known as a complete protein. Usually comes from animal sources but is found in soya beans.






25. Chemical substances that are needed in the body for correct functioning






26. Denaturing a protein (liquid to a solid) e.g. cooking an egg






27. Minimum amount of energy required to maintain body temp. (37'C) and keep the body alive. Calculated at complete rest after fasting. Slows down as you get older.






28. 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.






29. 150






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






31. Helps eyes adjust to darkness - protects lining of throat - nose and mouth and other organs from infection eggs - dark green veggies - deep yellow veggies and fruits






32. Meat - Fish - Chicken - Milk - Cheese - Eggs - Soya beans






33. 175g






34. Built to a persons specifications






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






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






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






38. Butter - Margarine - Oil - Cream






39. Builds up bone mass and prevents osteoporosis






40. 10g






41. Help keep the nervous system healthy - promotes growth - appetite and digestion whole grain and enriched breads and cereals - pork - organ meats - dry beans - peas






42. Should be eaten sparingly






43. An enzyme made in the stomach which breaks protein into peptones.






44. Chemical reaction when 2 amino acids join together with the elimination of water. Amino group of one amino acid combines with the carboxyl group of another amino acid.






45. The nutrient that helps regulate fluid balance






46. Colour change which occurs when amino acids and sugar are exposed to dry heat. Also known as non-enzymic browning.






47. 250g






48. 120






49. Vertical






50. Contrast; opposite colors