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