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