A) 3 B) 4 C) 5 D) 2
A) 5% B) 45% C) 25% D) 50%
A) Leaf B) Loam C) Metal D) Plastic
A) B horizon B) D horizon C) C horizon D) A horizon
A) Fish meal B) Yam peel C) Egg shell D) Vitamin D
A) Concentrate B) Roughage C) Ration D) Supplementary
A) Daily B) To add lost nutrients C) To add primary nutrients D) Before mating
A) Drinkers B) Feeder C) Bucket D) Spade
A) Purpose of rearing the animal B) Class of animal C) Nutrients in feed D) Colour
A) Maturity B) Symptoms C) Fertilizer D) Condition
A) Yes B) No
A) Weed B) Diseases causing organism C) Animal Feed D) Equipment
A) Petrol B) Dye C) Water D) Bleach
A) Dancing B) Sleeping C) Vomiting D) Stooling
A) Tray B) Basket C) Hanger D) Iron
A) Colour B) Size C) Colour fast D) Fabric type
A) Polyester B) Nylon C) Wool D) Hair
A) Clef B) Waft C) Warp D) Yarn
A) Horizontally B) Across C) Zigzag D) Parallel
A) Salting B) Sun drying C) Weaving D) Freezing
A) Cotton B) Hair C) Linen D) Rayon
A) Cloth B) House C) Grass D) Glass
A) Pathogen B) Seasoning C) Food nutrients D) Fertilizer
A) Food harvesting B) Food marketing C) Food treating D) Food preservation
A) Buying in large quantities B) Not buying at all C) Buying in small quantities D) Buying late
A) Food safety B) Food spoilage C) Food contamination D) Food scarsity
A) Preservation B) Storage C) Processing D) Safety
A) False B) True
A) Spoilage B) Shortage C) Purchase D) Quantity
A) Yes B) No
A) Vegetable B) Fish C) Beans D) Fruit
A) Proper temperature is needed to kill food bacteria B) Storage facilities may be unclean C) Consumers buy only warm food D) Food processing companies take hygiene less important
A) Ensure storage B) Avoid wastage C) Allow shortage D) Allow spoilage
A) Folding B) Fridging C) Freezing D) Cooling
A) Allows use of menu list B) Waste of money C) Reduce stress D) Saves time
A) Milling B) Poor quality food storage C) Saves time D) Reduce stress E) Increase income
A) Cost B) Appearance of the food C) Harvesting time D) Producer
A) All B) Saliva droplet C) Discharge and fluid D) Air
A) Meal planning B) Listing C) Meal rate D) Reasoning
A) Age B) Shape C) Time D) Occupation |