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