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