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