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