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