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