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