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