A) 4 B) 3 C) 5 D) 2
A) 45% B) 25% C) 5% D) 50%
A) Loam B) Metal C) Leaf D) Plastic
A) C horizon B) A horizon C) D horizon D) B horizon
A) Vitamin D B) Egg shell C) Fish meal D) Yam peel
A) Concentrate B) Ration C) Supplementary D) Roughage
A) Before mating B) To add primary nutrients C) Daily D) To add lost nutrients
A) Spade B) Bucket C) Drinkers D) Feeder
A) None B) Class of animal C) Purpose of rearing the animal D) Nutrients in feed
A) They are organisms B) They are pathogens C) They are parasites D) They are non living things
A) Yes B) No
A) Disease B) Vector C) Plant D) Causal organism
A) Bleach B) Water C) Detergent D) Stiffening agents
A) Detergent B) Bleach C) Stiffening agents D) Water
A) Iron B) Basket C) Tray D) Hanger
A) Size B) Fabric type C) Colour D) Colour fast
A) Wool B) Hair C) Nylon D) Polyester
A) Warp B) Clef C) Yarn D) Waft
A) Across B) Zigzag C) Parallel D) Horizontally
A) Carving B) Drafting C) Stitching D) Weaving
A) Linen B) Hair C) Cotton D) Rayon
A) Shelter B) Housing C) Blanket D) Shade
A) Openings B) Dart C) Fastening D) Fullness
A) Lace B) Facing C) Hem D) Binding
A) Dart B) Fullness C) Lace D) Hem
A) Food safety B) Food spoilage C) Food scarsity D) Food contamination
A) Storage B) Processing C) Safety D) Preservation
A) False B) True
A) Purchase B) Shortage C) Quantity D) Spoilage
A) No B) Yes
A) Vegetable B) Beans C) Fish D) Fruit
A) Food processing companies take hygiene less important B) Storage facilities may be unclean C) Proper temperature is needed to kill food bacteria D) Consumers buy only warm food
A) Ensure storage B) Avoid wastage C) Allow spoilage D) Allow shortage
A) Drying B) Freezing C) Pickling D) Salting
A) Fermentation B) Milling C) Sterilization D) Blanching
A) Milling B) Blanching C) Pastuerization D) Canning E) Fermentation
A) Freezing B) Blanching C) Sugaring D) Sterilization
A) A vector B) A plant C) A disease D) A causal organism
A) Saliva droplet B) All C) Discharge and fluid D) Air
A) None B) Rat C) Tsetse fly D) Wall gecko
A) Plantain B) Pine apple C) Yam D) Maize
A) Seed B) Stem C) Root D) Leaf
A) Seed B) Laef C) Stem D) Flower
A) Ploughing B) Propagation C) Harvesting D) Vegetation
A) Kills germ B) Slows food spoilage by germs C) Changes carbohydrate to simple sugar D) Stops the action of enzymes
A) Sun drying B) Oven drying C) Smoking D) Canning
A) True B) False
A) True B) False
A) Convenience B) None C) Quality D) Safety
A) Corn flakes B) Milo C) Yoghurt D) Garri |