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