JSS AGRICULTURE REVISION

1. is the food that has been prepared, cooked and not eaten all at once.
4. dried forage that has been compacted in special structures to form bales which are stored for a long time.
6. A tool used to remove scales from a fish.
8. The process of maintaining quality of products so as to increase their shelf life.
11. layout is a drawn plan that shows various farm enterprises and where they are placed in the farm.
13. An example of crop pest.
15. Letting milk stay for a few days in a closed container to make it become sour.
17. A term related to fold management meaning Maintain high standards of hygiene in the folds by cleaning the waterer, feed troughs and poultry folds.
18. careful use and protection of resources for future use.
19. Alternating crops with good ground cover with crops with poor ground cover.
20. the internal organs of the poultry.

2. The art of using reheated food.
3. a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture.
5. refers to plants which grow naturally or are planted and are used as livestock feed.
7. PEST A small animal or insect that attacks vegetable crops and causes damage to the crops.
8. FOLD a small movable structure used to keep poultry.
9. refers to grass, legumes or other plants that are cut, dried and stored to be used by livestock as feeds.
10. Removal of internal organs of a fish.
12. holding the defeathered bird over a flame for a few minutes to burn the hair-like structures left on the skin.
14. Substances that cause pollution.
16. refers to farming system which involves a combination of several enterprise that are carried out on land at same time in a way that they benefit one another.