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