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