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