A) 5 B) 2 C) 3 D) 4
A) 45% B) 5% C) 50% D) 25%
A) Plastic B) Loam C) Metal D) Leaf
A) D horizon B) B horizon C) A horizon D) C horizon
A) Egg shell B) Vitamin D C) Yam peel D) Fish meal
A) Supplementary B) Roughage C) Concentrate D) Ration
A) To add primary nutrients B) Before mating C) To add lost nutrients D) Daily
A) Drinkers B) Spade C) Bucket D) Feeder
A) Nutrients in feed B) Class of animal C) Purpose of rearing the animal D) None
A) They are pathogens B) They are non living things C) They are parasites D) They are organisms
A) No B) Yes
A) Disease B) Plant C) Causal organism D) Vector
A) Water B) Stiffening agents C) Detergent D) Bleach
A) Detergent B) Bleach C) Stiffening agents D) Water
A) Tray B) Basket C) Hanger D) Iron
A) Colour fast B) Colour C) Size D) Fabric type
A) Hair B) Wool C) Polyester D) Nylon
A) Waft B) Clef C) Warp D) Yarn
A) Horizontally B) Across C) Zigzag D) Parallel
A) Weaving B) Stitching C) Drafting D) Carving
A) Rayon B) Hair C) Linen D) Cotton
A) Housing B) Shade C) Shelter D) Blanket
A) Fullness B) Dart C) Fastening D) Openings
A) Facing B) Lace C) Binding D) Hem
A) Fullness B) Dart C) Lace D) Hem
A) Food scarsity B) Food contamination C) Food spoilage D) Food safety
A) Processing B) Safety C) Preservation D) Storage
A) False B) True
A) Purchase B) Shortage C) Spoilage D) Quantity
A) No B) Yes
A) Fish B) Beans C) Vegetable D) Fruit
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 shortage B) Avoid wastage C) Allow spoilage D) Ensure storage
A) Drying B) Salting C) Pickling D) Freezing
A) Fermentation B) Blanching C) Sterilization D) Milling
A) Fermentation B) Canning C) Pastuerization D) Blanching E) Milling
A) Sugaring B) Sterilization C) Freezing D) Blanching
A) A plant B) A disease C) A vector D) A causal organism
A) Air B) Discharge and fluid C) All D) Saliva droplet
A) Rat B) None C) Wall gecko D) Tsetse fly
A) Plantain B) Pine apple C) Maize D) Yam
A) Stem B) Seed C) Root D) Leaf
A) Seed B) Stem C) Flower D) Laef
A) Vegetation B) Ploughing C) Harvesting D) Propagation
A) Stops the action of enzymes B) Changes carbohydrate to simple sugar C) Slows food spoilage by germs D) Kills germ
A) Canning B) Smoking C) Sun drying D) Oven drying
A) True B) False
A) False B) True
A) None B) Quality C) Safety D) Convenience
A) Milo B) Corn flakes C) Garri D) Yoghurt |