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