AIC JS 2 PVS Revision Test
  • 1. 1. There are _______ constituents of the soil
A) 3
B) 2
C) 5
D) 4
  • 2. 2. What percentage of the soil is mineral matter?
A) 50%
B) 5%
C) 25%
D) 45%
  • 3. 3. One of these is a soil perticle
A) Metal
B) Plastic
C) Loam
D) Leaf
  • 4. 4. The top soil is known as _______
A) C horizon
B) D horizon
C) B horizon
D) A horizon
  • 5. 5. ______ is an energy feed
A) Fish meal
B) Egg shell
C) Yam peel
D) Vitamin D
  • 6. 6. Feeds given to animals to supply deficient nutrients is ________
A) Ration
B) Concentrate
C) Supplementary
D) Roughage
  • 7. 7. Ration is the portion of feed given to animals ______
A) To add primary nutrients
B) Before mating
C) Daily
D) To add lost nutrients
  • 8. 8. A feeding equipment used to mix feed stuffs is ________
A) Bucket
B) Spade
C) Drinkers
D) Feeder
  • 9. 9. One of these is not a factor to be considered before feeding an animal
A) Nutrients in feed
B) None
C) Class of animal
D) Purpose of rearing the animal
  • 10. 10. One of these is wrong about a pest
A) They are pathogens
B) They are parasites
C) They are non living things
D) They are organisms
  • 11. 11. Any deformation in the body is a disease
A) No
B) Yes
  • 12. 12. A virus is a ______
A) Causal organism
B) Disease
C) Vector
D) Plant
  • 13. 13. _______ lowers the surface tension of clothes
A) Bleach
B) Water
C) Detergent
D) Stiffening agents
  • 14. 14. Clothes can remain clean for long with the use of _______
A) Detergent
B) Bleach
C) Stiffening agents
D) Water
  • 15. 15. _______ can be used as a dirt collector
A) Iron
B) Basket
C) Hanger
D) Tray
  • 16. 16. Dirty clothes are separated by all except
A) Colour
B) Size
C) Fabric type
D) Colour fast
  • 17. 17. An example of natural fibers is ________
A) Hair
B) Nylon
C) Wool
D) Polyester
  • 18. 18. A thread made by twisting fibre is ______
A) Yarn
B) Warp
C) Clef
D) Waft
  • 19. 19. Waft runs _______ on the fabric
A) Parallel
B) Zigzag
C) Horizontally
D) Across
  • 20. 20. The art of forming thread into fibre
A) Stitching
B) Drafting
C) Weaving
D) Carving
  • 21. 21. An example of fibre is all except _____
A) Cotton
B) Linen
C) Hair
D) Rayon
  • 22. 22. _______ is what people wear to cover their body
A) Housing
B) Blanket
C) Shelter
D) Shade
  • 23. 23. A device usually attached to openings on a garment
A) Fullness
B) Dart
C) Openings
D) Fastening
  • 24. 24. The right or wrong side of a garment is _____
A) Hem
B) Lace
C) Facing
D) Binding
  • 25. 25. A garment made with a lot of material and fit loosely has
A) Dart
B) Lace
C) Fullness
D) Hem
  • 26. 26. Improper food preservation will cause all but one
A) Food safety
B) Food spoilage
C) Food contamination
D) Food scarsity
  • 27. 27. Changing food from raw into ready and lasting form is _______
A) Preservation
B) Safety
C) Processing
D) Storage
  • 28. 28. When food is preserved the nutrients content is maintained
A) True
B) False
  • 29. 29. Acquiring food by exchange with money is known as _______
A) Purchase
B) Shortage
C) Spoilage
D) Quantity
  • 30. 30. Fresh fish is a perishable food
A) Yes
B) No
  • 31. 31. Non perishable food include ______
A) Fish
B) Vegetable
C) Fruit
D) Beans
  • 32. 32. Inadequate cooking temperature as a risk in food purchase means
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
  • 33. 33. Family like and dislike should be considered when buying food to _______
A) Avoid wastage
B) Ensure storage
C) Allow spoilage
D) Allow shortage
  • 34. 34. Dipping food in healthy chemicals to stop germs is
A) Freezing
B) Salting
C) Pickling
D) Drying
  • 35. 35. The process of grinding grains into flour is _________
A) Fermentation
B) Milling
C) Blanching
D) Sterilization
  • 36. 36. Heating liquid food to slow food spoilage by microbes is _______
A) Milling
B) Fermentation
C) Blanching
D) Pastuerization
E) Canning
  • 37. 37. ________ stops the action of enzyme in food to avoid spoilage
A) Sugaring
B) Sterilization
C) Blanching
D) Freezing
  • 38. 38. A virus is ________
A) A plant
B) A disease
C) A causal organism
D) A vector
  • 39. 39. A diseases can be transmitted through
A) Air
B) Discharge and fluid
C) Saliva droplet
D) All
  • 40. 40. An example of an insect vector is _______
A) Rat
B) Wall gecko
C) None
D) Tsetse fly
  • 41. 41. One crop that is propagated by seed is
A) Plantain
B) Maize
C) Pine apple
D) Yam
  • 42. 42. Vegetative propagation of crops does not involve the _______
A) Root
B) Leaf
C) Stem
D) Seed
  • 43. 43. Sexual propagation include the use of _______
A) Stem
B) Laef
C) Flower
D) Seed
  • 44. 44. The method of increasing number of crops is ________
A) Harvesting
B) Ploughing
C) Vegetation
D) Propagation
  • 45. 45. Sterilization of food _______
A) Changes carbohydrate to simple sugar
B) Slows food spoilage by germs
C) Kills germ
D) Stops the action of enzymes
  • 46. 46. Food drying methods does not include ________
A) Smoking
B) Canning
C) Sun drying
D) Oven drying
  • 47. 47. One war to keep food safe is good personal hygiene
A) False
B) True
  • 48. 48. Stored food are not attacked by pests
A) True
B) False
  • 49. 49. Food is processed to ensure all except one
A) Quality
B) Convenience
C) Safety
D) None
  • 50. 50. Cassava is processed into ______
A) Corn flakes
B) Garri
C) Yoghurt
D) Milo
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