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