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