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