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