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