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