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