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