A) 2 B) 4 C) 3 D) 5
A) 45% B) 5% C) 50% D) 25%
A) Metal B) Plastic C) Leaf D) Loam
A) C horizon B) B horizon C) D horizon D) A horizon
A) Fish meal B) Egg shell C) Vitamin D D) Yam peel
A) Supplementary B) Ration C) Roughage D) Concentrate
A) To add lost nutrients B) Before mating C) To add primary nutrients D) Daily
A) Spade B) Drinkers C) Bucket D) Feeder
A) Class of animal B) Nutrients in feed C) Colour D) Purpose of rearing the animal
A) Symptoms B) Fertilizer C) Condition D) Maturity
A) No B) Yes
A) Weed B) Diseases causing organism C) Equipment D) Animal Feed
A) Petrol B) Dye C) Water D) Bleach
A) Stooling B) Vomiting C) Sleeping D) Dancing
A) Tray B) Basket C) Hanger D) Iron
A) Colour fast B) Fabric type C) Size D) Colour
A) Nylon B) Wool C) Hair D) Polyester
A) Waft B) Yarn C) Clef D) Warp
A) Horizontally B) Zigzag C) Parallel D) Across
A) Freezing B) Sun drying C) Salting D) Weaving
A) Linen B) Hair C) Rayon D) Cotton
A) Grass B) House C) Glass D) Cloth
A) Fertilizer B) Seasoning C) Food nutrients D) Pathogen
A) Food preservation B) Food treating C) Food harvesting D) Food marketing
A) Not buying at all B) Buying in large quantities C) Buying late D) Buying in small quantities
A) Food contamination B) Food safety C) Food spoilage D) Food scarsity
A) Processing B) Safety C) Preservation D) Storage
A) False B) True
A) Purchase B) Shortage C) Quantity D) Spoilage
A) Yes B) No
A) Beans B) Fish C) Vegetable D) Fruit
A) Food processing companies take hygiene less important B) Consumers buy only warm food C) Storage facilities may be unclean D) Proper temperature is needed to kill food bacteria
A) Allow shortage B) Allow spoilage C) Avoid wastage D) Ensure storage
A) Cooling B) Folding C) Fridging D) Freezing
A) Reduce stress B) Waste of money C) Saves time D) Allows use of menu list
A) Poor quality food storage B) Reduce stress C) Saves time D) Increase income E) Milling
A) Cost B) Appearance of the food C) Harvesting time D) Producer
A) Discharge and fluid B) Saliva droplet C) All D) Air
A) Meal rate B) Listing C) Meal planning D) Reasoning
A) Occupation B) Shape C) Age D) Time |