(a) 1. It used for wiping the mouth and fingers while eating.
2. Napkins can be used to cover the mouth when coughing at the table.
3. It can be used to prevent food from staining clothes.

(b) oxidation, moulds,enzymes,bacteria & oxidation.

(c) (i) A cone

(ii) Surface development

(iii) A pair of compasses,pencils, sets square, divider,ruler & drawing board

(d) (i) Red,Blue & Yellow

(ii) Construction lines, center lines, hidden line, dimension line & break lines

(a) (i) Openings are slits or cuts that are intentionally made on articles for easy opening or closing.
(ii) Opening with a wrap & opening without a wrap.

(b) (i) Fastenings are devices attached to openings and often used to close openings.
(ii) They allow garments to be put on and off quickly.
They make it possible for garments to be made in close-fitting styles.
They are used as decorations.

(c) Buttons and Button holes
Hooks and eyes
Press studs
Velco
Tapes
Zippers
Chinese loop/frog
Rouleaux loops and buttons

(d) Packaging must serve the purpose for which it is being used.
It must not be more expensive than the actual product.
It must be neatly fabricated.
It must be durable
It must be made of appropriate material

(e) Choose fabrics that match the article in color, texture, and design.
The thread used must match the article
The grains of the patch must match that of the article
The patch must be made flat, neat & strong.

(a) (i) Covering hair with hairnet or piece of cloth when cooking
(ii) Wearing neat clothes
(iii) Washing hands before handling food.
(iv) washing hands with soap under running water after visiting the toilet.
(v) Keeping the kitchen and its surroundings neat
(vi) Proper disposal of kitchen refuse & waste
(vii) Keeping utensils clean
(viii) washing foodstuff thoroughly before cooking.

(b) (i) Saves money
(ii) Preserves beans for future usage
(iii) Maintains colour
(iv) preserves nutrients
(v) reduces its weight for easy transportation

(c) Food commodities are commonly consumed foods that are ingested for their nutrient properties.

(d) (i) Meat
(ii) Rice
(iii) Maize
(iv) Beans
(v) Fruits
(vi) poultry
(vii) Fish

(e) (i) To avoid food contamination.
(ii) To attract customers
(iii) Prevents accidents
(iv) promotes self respect.

(a) (i) To make it soft and edible
(ii) It aids digestion
(iii) Gives it a better taste
(iv) Makes it more appetizing

(b) S(i) Its more expensive as compared to other methods of cooking
(ii) It requires attention
(iii) fried foods do not digest easily.
(iv) Fried foods are unappetizing when cold

(c)

1. Two containers are filled with brine solution.
2. Place an each in each container
3. If the egg is fresh, it will sink to the bottom of container. If its bad, it will float.

(d) It is the treatment given to food to maintain its safety and freshness for an extended period of time.

(e)