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