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