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