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