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