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