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