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WorksheetsTLE — Home Economics: 50-item reviewer (multiple choice)
Total questions: 49
Worksheet time: 25mins
Which nutrient is primarily responsible for tissue repair and growth?
Carbohydrates
Proteins
Vitamins
Fats
The safest internal temperature for cooked poultry (chicken, turkey) is:
145°F (63°C)
155°F (68°C)
165°F (74°C)
175°F (79°C)
In basic sewing, the stitch used to temporarily hold fabric pieces together before final stitching is the:
Backstitch
Running stitch
Basting stitch
Overcast stitch
The systematic process of planning, organizing, directing, and controlling household resources to meet family goals is called:
Housekeeping
Home management
Family finance
Consumer education
Which of the following is a fat-soluble vitamin?
Vitamin C
Vitamin B12
Vitamin A
Niacin
For preservation, which method reduces microorganisms by removing water?
Freezing
Canning
Drying (dehydration)
Pickling
A pattern marking that indicates where two pieces of fabric are joined is called a:
Grain line
Notch
Dart
Ease
The purpose of blanching vegetables before freezing is to:
Remove pesticides
Kill all bacteria
Preserve color, flavor, and nutrients by inactivating enzymes
Salt the vegetables
In food safety, the "Danger Zone" temperature range where bacteria multiply rapidly is:
0–32°F (−18–0°C)
40–140°F (4–60°C)
150–212°F (65–100°C)
32–40°F (0–4°C)
Which utensil/sharp tool should always be used with a cutting board and cutting away from the body?
Grater
Chef’s knife
Wire whisk
Spatula
In family resource management, the term "budget" primarily refers to:
A list of household chores
A financial plan for income and expenses
A grocery list
An investment portfolio
The principle of design that creates similarity and consistency in a textile pattern or room layout is:
Contrast
Emphasis
Harmony (or unity)
Rhythm
Which of the following fibers is natural and protein-based?
Cotton
Linen
Silk
Polyester
The best way to remove grease stains from washable fabric is to:
Rinse with cold water only
Apply dishwashing liquid or degreaser before laundering
Use chlorine bleach immediately
Iron the stain to set it
A standard proportion for serving meat in a meal planning guide (per adult portion) is about:
15–30 grams
50–75 grams
85–113 grams (3–4 oz)
200–250 grams
When teaching practical home economics skills, the instructional method that lets students learn by doing is called:
Lecture
Demonstration only
Experiential (hands-on) learning
Memorization
The most appropriate way to store cooked rice to prevent Bacillus cereus growth is to:
Leave at room temperature for several hours
Cool quickly and refrigerate within 2 hours
Add oil and leave on countertop
Keep warm at 60°C (140°F) indefinitely
Which household cleaning agent is most suitable for disinfecting kitchen surfaces?
Plain water
Detergent solution only
A diluted bleach solution or EPA-approved disinfectant
Vinegar only
A fabric defect that occurs when threads are slack or broken during weaving is called:
Pilling
Slub
Skewing
Snarl
In meal planning for preschool children, portion sizes should generally be:
Same as adults
Twice the adult portion
Smaller than adult portions and offered often
Only fruits and no protein
Which of the following is an example of a household capital resource?
Monthly salary
Refrigerator
Groceries
Electricity bill
The standard seam allowance for many ready-made patterns is:
0.5 cm
1.0 cm
1.5 cm (5/8 inch)
5 cm
Which sugar substitute is a non-nutritive sweetener often used in diabetics’ diets?
Sucrose
Fructose
Aspartame
Maltose
To remove mildew from washable clothing, the recommended action is to:
Dry-clean only
Brush off, then wash with hot water and add bleach if fabric-safe
Iron without washing
Soak in oil
The Montessori principle commonly used in early childhood home economics activities emphasizes:
Strict teacher-led instruction
Child-led exploration and practical life skills
Large-group lecture format
Frequent standardized testing
Which of the following is a complete protein source?
Rice
Soybeans
Corn
Kale
When assessing consumer goods, "warranty" refers to:
A product's weight
A seller’s promise to repair or replace within a specified time
The price tag
The manufacturing date
In kitchen layout design, the classic "work triangle" connects:
Refrigerator, sink, and stove
Pantry, oven, and dishwasher
Table, refrigerator, and window
Sink, microwave, and trash bin
Concerning childcare development stages, which milestone is typically expected by age 1?
Using full sentences
Walking (taking first steps)
Reading simple books independently
Writing name
A common cause of fabric shrinkage is:
Too low ironing temperature
Exposure to high heat and moisture (washing/drying improperly)
Storing in the dark
Excessive use of fabric softener
The main purpose of food plating (presentation) in meal service is to:
Increase cooking time
Make food visually appealing and encourage appetite while ensuring balance
Hide undercooked items
Reduce portion sizes
In budgeting, "fixed expenses" are:
Costs that change month-to-month (like groceries)
One-time purchases only
Regular, predictable costs (rent, loan payments)
Only luxury expenses
To test the doneness of a cake, bakers commonly use:
A thermometer reading 80°C (176°F)
The toothpick or cake tester inserted in center comes out clean
Squeezing the cake to see if it feels soggy
Observing if top is still wet
Which of the following meal planning guidelines helps lower household food cost?
Buying many specialty items weekly
Planning menus around seasonal and staple items, using leftovers creatively
Discarding all leftovers immediately
Always buying small single-serve packages
In textile care labels, "Do not tumble dry" means:
Do not use any dryer — air dry instead
The garment must be dry-cleaned only
The garment must be ironed wet
Bleach only
Which of the following household hazards is best reduced by storing chemicals in original containers and locked away?
Fire from cooking
Poisoning and accidental ingestion
Electrical short circuits
Slipping on wet floors
The primary leavening agent in yeast bread is:
Baking powder
Baking soda
Yeast (biological fermentation producing CO₂)
Eggs
When teaching food sanitation, cross-contamination prevention includes:
Using same cutting board for raw meat and vegetables without washing
Washing cutting boards and utensils between uses and using separate boards for meat/produce
Leaving food at room temperature for long marination
Using water only, no soap
For energy efficiency in the household, the most effective single action is to:
Leave lights on in unused rooms
Insulate the home and seal drafts
Use the largest cookware on all burners
Keep refrigerator door open longer
In consumer education, "impulse buying" is best described as:
Planned purchase after comparison
Unplanned, spur-of-the-moment purchase often triggered by emotion or promotion
Buying in bulk for savings
Subscribing to service
A durable fabric for heavy-use items like upholstery that resists wear is often:
Silk
Canvas or heavy twill
Chiffon
Lace
The main function of dietary fiber is to:
Supply high-quality protein
Provide concentrated energy
Aid digestion and prevent constipation
Increase body fat
When measuring ingredients by volume, which gives the most accurate measure for dry ingredients?
Leveling off with a straight edge after scooping into measuring cup
Shaking cup to settle and eyeballing
Packing tightly then pouring out excess
Using liquid measuring cup
In planning a household cleaning schedule, a smart approach is to:
Do all cleaning at once annually
Break tasks into daily, weekly, monthly routines and assign responsibilities
Only clean when guests are coming
Hire help for everything immediately
Which of the following is considered a renewable household energy option?
Coal
Solar panels
Natural gas
Petroleum
The stitch that prevents raw fabric edges from fraying is the:
Slip stitch
Overcasting/overlock (serging)
Basting stitch
Running stitch
Which practice helps extend the shelf life of fresh milk at home?
Storing at room temperature in sunlight
Keeping refrigerated at or below 4°C (40°F) and using by date
Leaving the cap off
Adding sugar
In household emergency preparedness, a basic kit should include:
Only a smartphone charger
Water, nonperishable food, first-aid kit, flashlight, radio, extra batteries, important documents
Only family photos
Only a single candle
When teaching a cooking lab to secondary students, the best safety protocol is to:
Allow running in the kitchen to save time
Teach and enforce safe knife handling, hot surface rules, proper sanitation, and supervise closely
Let students operate gas without instruction
Ignore allergies
