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