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