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