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