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