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