FINAL

Question 0

natural fibers

Answer 0

wool, cotton, silk, flax

Question 1

Standard seam allowance

Answer 1

5/8 inch

Question 2

man-made fibers

Answer 2

polyester, nylon, rayon, acrylic

Question 3

nap

Answer 3

lay pattern pieces one direction because of shading

ex. velvet

Question 4

bias

Answer 4

direction that fabric stretches the most

Question 5

lengthwise grain

Answer 5

strongest threads

Question 6

crosswise grain

Answer 6

selvage to selvage

Question 7

tender part of beef

Answer 7

rib and loin along the back

Question 8

types of yeast

Answer 8

active dry, compressed

Question 9

oven spring

Answer 9

quick rise of bread during the first 10 to 12 minutes of baking

Question 10

marbling

Answer 10

fat running though meat that tenderizes meat

Question 11

fat soluble

Answer 11

vitamins A, D, E, K

Question 12

leavening in yeast bread

Answer 12

yeast

Question 13

leavening in quick bread

Answer 13

baking soda

Question 14

6 nutrients

Answer 14

vitamins, minerals, water, fat, carbohydrates, protein

Question 15

grades of beef

Answer 15

prime, choice, good

Question 16

moist heat cooking of meat

Answer 16

pressure cook, crock pot, stew, braise

Question 17

dry heat cooking of meat

Answer 17

fry, roast, barbecue, broil

Question 18

what’s required on a food label

Answer 18

amount, type, location, ingreadients

Question 19

food source of calcium

Answer 19

dairy

Question 20

food source of protein

Answer 20

meat, peanuts

Question 21

advantages of renting

Answer 21

less expensive, able to move easier, don’t have to do maintenance

Question 22

income tax due date

Answer 22

april 15

Question 23

backstitching

Answer 23

sewing in reverse, 3 or 4 inches when you start and stop

Question 24

selvage

Answer 24

finished edge of the fabric

Question 25

measurements

Answer 25

cube of margarine is 8 tablespoons or 1 cup

Question 26

garnish

Answer 26

stick something on the plate for decoration

Question 27

saturated fat

Answer 27

bad for you, solid, from an animal

ex. butter

Question 28

water soluble vitamins

Answer 28

all vitamins except for ADEK

Question 29

Food groups

Answer 29

grain, fruit, veggies, protein, dairy

Question 30

food source of calcium

Answer 30

dairy, milk, cheese

Question 31

food source of iodine

Answer 31

salt, seafood

Question 32

food source of protein

Answer 32

meat, peanuts

Question 33

3 home loans

Answer 33

conventional: shortest approval time
FHA: longest approval time
VA: veterans

Question 34

resume

Answer 34

personal info on the top
references on bottom
education and skills

Question 35

W-2

Answer 35

form sent to you in January telling you how much you made and how much money was taken from your check

Question 36

W-4

Answer 36

form you fill out when you start a job telling your employer how many exemptions you are claiming

Question 37

lease

Answer 37

contract for renting

Question 38

spend on housing

Answer 38

25% of monthly income

Question 39

1040 EZ

Answer 39

form you fill out to receive your tax refund

Question 40

preheat

Answer 40

to heat oven to correct temperature before putting food in to cook

Question 41

knead

Answer 41

to work stiff dough by pushing with the heel of the hand

Question 42

to cut in

Answer 42

to combine shortening and flour by using a pastry blender or two knives to produce tiny particles

Question 43

marinate

Answer 43

to let food stand in an oil-acid mixture to add flavor or tenderize

Question 44

simmer

Answer 44

to heat liquid to the point where bubbles form at bottom of the pan and slowly rise

Question 45

rolling boil

Answer 45

to heat liquid to the point where bubbles rise rapidly and break all over the surface