1) List four classes of animals and the names of their meat. 8 marks 2) State the main objective of preparation of livestock meat. 2 marks 3) In one paragraph explain the duties of the Public Health Inspector. 3 marks 4) Compare traditional slaughtering to modernized slaughtering of livestock. 6 marks 5)List three reasons why the demand for meat is increasing. 3 marks 6) Meat is considered to be the most important 7) State three cuts of market chicken. 3 marks of all. 2 marks 8) Discuss three factors that cause the price of meat to be lowered. 3 marks 9) List the names of three domesticated animals' meat. -3 marks
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