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