New Curriculum Second Term Horticulture and Crop Production examination for JSS 1

Class: JSS 1
Term: Second Term
Subject: Horticulture and Crop Production
Time: 2 hours
Total Marks: 70

SECTION A: OBJECTIVES (40 Marks)
Instruction: Answer all 40 questions. Each question carries 1 mark.

1. Which explanation most accurately describes Seed dormancy? (a) A seed viability test checks whether seed material is capable of germinating    (b) Seed dormancy is a condition in which a viable seed does not germinate despite suitable conditions    (c) Rootstock is the rooted plant part onto which another shoot may be grafted    (d) Rootstock preparation makes a healthy support ready for graft union
2. In the context of Seed viability tests, which statement is correct? (a) A seed viability test checks whether seed material is capable of germinating    (b) Seed dormancy is a condition in which a viable seed does not germinate despite suitable conditions    (c) Rootstock is the rooted plant part onto which another shoot may be grafted    (d) Rootstock preparation makes a healthy support ready for graft union
3. The concept of Rootstock is best explained as ________. (a) A seed viability test checks whether seed material is capable of germinating    (b) Rootstock preparation makes a healthy support ready for graft union    (c) Seed dormancy is a condition in which a viable seed does not germinate despite suitable conditions    (d) Rootstock is the rooted plant part onto which another shoot may be grafted
4. An accurate description of Preparing rootstocks is ________. (a) Rootstock is the rooted plant part onto which another shoot may be grafted    (b) A scion is a shoot or bud taken from a desired plant to join to rootstock    (c) Rootstock preparation makes a healthy support ready for graft union    (d) A seed viability test checks whether seed material is capable of germinating
5. Which explanation most accurately describes Scions? (a) Rootstock preparation makes a healthy support ready for graft union    (b) Scion preparation requires suitable cutting and careful handling to protect the tissues    (c) A scion is a shoot or bud taken from a desired plant to join to rootstock    (d) Rootstock is the rooted plant part onto which another shoot may be grafted
6. In the context of Scion cutting and handling, which statement is correct? (a) A scion is a shoot or bud taken from a desired plant to join to rootstock    (b) Scion preparation requires suitable cutting and careful handling to protect the tissues    (c) Vegetables can be grouped by the plant parts eaten, such as leaves, roots or fruits    (d) Rootstock preparation makes a healthy support ready for graft union
7. The concept of Vegetable classes is best explained as ________. (a) Vegetables can be grouped by the plant parts eaten, such as leaves, roots or fruits    (b) Vegetable production includes bed preparation, planting, tending and harvesting    (c) Scion preparation requires suitable cutting and careful handling to protect the tissues    (d) A scion is a shoot or bud taken from a desired plant to join to rootstock
8. An accurate description of Vegetable cultivation is ________. (a) Vegetables can be grouped by the plant parts eaten, such as leaves, roots or fruits    (b) Post-harvest management covers handling produce after harvest to preserve quality    (c) Good post-harvest practice includes cleaning, sorting, cooling and suitable packaging    (d) Vegetable production includes bed preparation, planting, tending and harvesting
9. Which explanation most accurately describes Post-harvest management? (a) Vegetable production includes bed preparation, planting, tending and harvesting    (b) Good post-harvest practice includes cleaning, sorting, cooling and suitable packaging    (c) Vegetables can be grouped by the plant parts eaten, such as leaves, roots or fruits    (d) Post-harvest management covers handling produce after harvest to preserve quality
10. In the context of Vegetable produce handling, which statement is correct? (a) Post-harvest management covers handling produce after harvest to preserve quality    (b) Vegetable production includes bed preparation, planting, tending and harvesting    (c) Good post-harvest practice includes cleaning, sorting, cooling and suitable packaging    (d) Vegetables can be grouped by the plant parts eaten, such as leaves, roots or fruits
11. A practical example relating to Seed dormancy is ________. (a) Placing seeds under suitable conditions to observe germination    (b) Soaking certain seeds to help overcome a hard seed coat    (c) Using a healthy rooted seedling to support a desirable graft    (d) Making a clean suitable cut on the prepared rootstock
12. During a practical lesson on Seed viability tests, which observation is most relevant? (a) Placing seeds under suitable conditions to observe germination    (b) Soaking certain seeds to help overcome a hard seed coat    (c) Using a healthy rooted seedling to support a desirable graft    (d) Making a clean suitable cut on the prepared rootstock
13. Which of the following demonstrates Rootstock correctly? (a) Using a healthy rooted seedling to support a desirable graft    (b) Placing seeds under suitable conditions to observe germination    (c) Making a clean suitable cut on the prepared rootstock    (d) Soaking certain seeds to help overcome a hard seed coat
14. Which situation best illustrates Preparing rootstocks? (a) Using a healthy rooted seedling to support a desirable graft    (b) Collecting a healthy shoot from a productive parent plant    (c) Placing seeds under suitable conditions to observe germination    (d) Making a clean suitable cut on the prepared rootstock
15. A practical example relating to Scions is ________. (a) Making a clean suitable cut on the prepared rootstock    (b) Cutting scion material with clean sharp secateurs    (c) Collecting a healthy shoot from a productive parent plant    (d) Using a healthy rooted seedling to support a desirable graft
16. During a practical lesson on Scion cutting and handling, which observation is most relevant? (a) Collecting a healthy shoot from a productive parent plant    (b) Cutting scion material with clean sharp secateurs    (c) Classifying spinach as a leafy vegetable    (d) Making a clean suitable cut on the prepared rootstock
17. Which of the following demonstrates Vegetable classes correctly? (a) Weeding and watering a vegetable bed after planting    (b) Classifying spinach as a leafy vegetable    (c) Cutting scion material with clean sharp secateurs    (d) Collecting a healthy shoot from a productive parent plant
18. Which situation best illustrates Vegetable cultivation? (a) Weeding and watering a vegetable bed after planting    (b) Classifying spinach as a leafy vegetable    (c) Sorting freshly harvested vegetables before storage    (d) Separating damaged tomatoes from sound produce before packaging
19. A practical example relating to Post-harvest management is ________. (a) Weeding and watering a vegetable bed after planting    (b) Separating damaged tomatoes from sound produce before packaging    (c) Classifying spinach as a leafy vegetable    (d) Sorting freshly harvested vegetables before storage
20. During a practical lesson on Vegetable produce handling, which observation is most relevant? (a) Sorting freshly harvested vegetables before storage    (b) Weeding and watering a vegetable bed after planting    (c) Separating damaged tomatoes from sound produce before packaging    (d) Classifying spinach as a leafy vegetable
21. A pupil working on Seed dormancy should first consider ________. (a) Select a disease-free scion with desirable characteristics    (b) Use clean sharp tools when preparing the graft site    (c) Use an appropriate dormancy-breaking method for the seed type    (d) Keep cut surfaces clean and prevent unnecessary drying
22. The recommended procedure relating to Seed viability tests is ________. (a) Keep cut surfaces clean and prevent unnecessary drying    (b) Compare germinated seeds with the total number tested    (c) Select a disease-free scion with desirable characteristics    (d) Identify vegetable crops according to their harvested plant parts
23. Which action is most appropriate when applying Rootstock? (a) Select a vigorous disease-free rootstock    (b) Identify vegetable crops according to their harvested plant parts    (c) Keep cut surfaces clean and prevent unnecessary drying    (d) Harvest vegetables at a suitable stage of maturity
24. When carrying out Preparing rootstocks, the correct approach is to ________. (a) Harvest vegetables at a suitable stage of maturity    (b) Use an appropriate dormancy-breaking method for the seed type    (c) Identify vegetable crops according to their harvested plant parts    (d) Use clean sharp tools when preparing the graft site
25. A pupil working on Scions should first consider ________. (a) Use an appropriate dormancy-breaking method for the seed type    (b) Handle vegetables gently to limit bruising and spoilage    (c) Compare germinated seeds with the total number tested    (d) Select a disease-free scion with desirable characteristics
26. The recommended procedure relating to Scion cutting and handling is ________. (a) Use clean containers and minimise rough handling    (b) Compare germinated seeds with the total number tested    (c) Keep cut surfaces clean and prevent unnecessary drying    (d) Use an appropriate dormancy-breaking method for the seed type
27. Which action is most appropriate when applying Vegetable classes? (a) Select a vigorous disease-free rootstock    (b) Identify vegetable crops according to their harvested plant parts    (c) Use clean containers and minimise rough handling    (d) Compare germinated seeds with the total number tested
28. When carrying out Vegetable cultivation, the correct approach is to ________. (a) Harvest vegetables at a suitable stage of maturity    (b) Use clean sharp tools when preparing the graft site    (c) Select a vigorous disease-free rootstock    (d) Select a disease-free scion with desirable characteristics
29. A pupil working on Post-harvest management should first consider ________. (a) Handle vegetables gently to limit bruising and spoilage    (b) Select a disease-free scion with desirable characteristics    (c) Use clean sharp tools when preparing the graft site    (d) Keep cut surfaces clean and prevent unnecessary drying
30. The recommended procedure relating to Vegetable produce handling is ________. (a) Keep cut surfaces clean and prevent unnecessary drying    (b) Identify vegetable crops according to their harvested plant parts    (c) Select a disease-free scion with desirable characteristics    (d) Use clean containers and minimise rough handling
31. With respect to Seed dormancy, which practice is inappropriate? (a) Choosing a visibly diseased shoot as the scion    (b) Making ragged contaminated cuts at the graft site    (c) Treating every ungerminated seed as permanently dead    (d) Leaving scion material to dry in direct hot sunlight
32. Which practice is a likely mistake in Seed viability tests? (a) Leaving scion material to dry in direct hot sunlight    (b) Using mouldy or dried-out test conditions to judge viability    (c) Choosing a visibly diseased shoot as the scion    (d) Classifying all vegetable crops as root vegetables
33. A difficulty that should be avoided in Rootstock is ________. (a) Classifying all vegetable crops as root vegetables    (b) Using an unhealthy weak plant as rootstock    (c) Leaving scion material to dry in direct hot sunlight    (d) Ignoring weeds until they overwhelm young vegetables
34. Which action may lead to an unsatisfactory result in Preparing rootstocks? (a) Making ragged contaminated cuts at the graft site    (b) Ignoring weeds until they overwhelm young vegetables    (c) Treating every ungerminated seed as permanently dead    (d) Classifying all vegetable crops as root vegetables
35. With respect to Scions, which practice is inappropriate? (a) Treating every ungerminated seed as permanently dead    (b) Leaving harvested leafy vegetables exposed to strong sun for long periods    (c) Using mouldy or dried-out test conditions to judge viability    (d) Choosing a visibly diseased shoot as the scion
36. Which practice is a likely mistake in Scion cutting and handling? (a) Packing rotten vegetables together with sound ones    (b) Using mouldy or dried-out test conditions to judge viability    (c) Leaving scion material to dry in direct hot sunlight    (d) Treating every ungerminated seed as permanently dead
37. A difficulty that should be avoided in Vegetable classes is ________. (a) Using an unhealthy weak plant as rootstock    (b) Packing rotten vegetables together with sound ones    (c) Classifying all vegetable crops as root vegetables    (d) Using mouldy or dried-out test conditions to judge viability
38. Which action may lead to an unsatisfactory result in Vegetable cultivation? (a) Making ragged contaminated cuts at the graft site    (b) Ignoring weeds until they overwhelm young vegetables    (c) Using an unhealthy weak plant as rootstock    (d) Choosing a visibly diseased shoot as the scion
39. With respect to Post-harvest management, which practice is inappropriate? (a) Leaving harvested leafy vegetables exposed to strong sun for long periods    (b) Choosing a visibly diseased shoot as the scion    (c) Making ragged contaminated cuts at the graft site    (d) Leaving scion material to dry in direct hot sunlight
40. Which practice is a likely mistake in Vegetable produce handling? (a) Leaving scion material to dry in direct hot sunlight    (b) Classifying all vegetable crops as root vegetables    (c) Choosing a visibly diseased shoot as the scion    (d) Packing rotten vegetables together with sound ones

SECTION B: THEORY (30 Marks)
Instruction: Answer any THREE questions. Each question carries 10 marks.

1. Answer the following questions.
(a) Explain Seed dormancy. (2 marks)
(b) Describe an example or application of Seed viability tests and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Rootstock. Explain each. (4 marks)

2. Answer the following questions.
(a) Explain Preparing rootstocks. (2 marks)
(b) Describe an example or application of Scions and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Scion cutting and handling. Explain each. (4 marks)

3. Answer the following questions.
(a) Explain Vegetable classes. (2 marks)
(b) Describe an example or application of Vegetable cultivation and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Post-harvest management. Explain each. (4 marks)

4. Answer the following questions.
(a) Explain Seed viability tests. (2 marks)
(b) Describe an example or application of Post-harvest management and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Vegetable produce handling. Explain each. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (b) Seed dormancy is a condition in which a viable seed does not germinate despite suitable conditions
Question 2 – ✅ (a) A seed viability test checks whether seed material is capable of germinating
Question 3 – ✅ (d) Rootstock is the rooted plant part onto which another shoot may be grafted
Question 4 – ✅ (c) Rootstock preparation makes a healthy support ready for graft union
Question 5 – ✅ (c) A scion is a shoot or bud taken from a desired plant to join to rootstock
Question 6 – ✅ (b) Scion preparation requires suitable cutting and careful handling to protect the tissues
Question 7 – ✅ (a) Vegetables can be grouped by the plant parts eaten, such as leaves, roots or fruits
Question 8 – ✅ (d) Vegetable production includes bed preparation, planting, tending and harvesting
Question 9 – ✅ (d) Post-harvest management covers handling produce after harvest to preserve quality
Question 10 – ✅ (c) Good post-harvest practice includes cleaning, sorting, cooling and suitable packaging
Question 11 – ✅ (b) Soaking certain seeds to help overcome a hard seed coat
Question 12 – ✅ (a) Placing seeds under suitable conditions to observe germination
Question 13 – ✅ (a) Using a healthy rooted seedling to support a desirable graft
Question 14 – ✅ (d) Making a clean suitable cut on the prepared rootstock
Question 15 – ✅ (c) Collecting a healthy shoot from a productive parent plant
Question 16 – ✅ (b) Cutting scion material with clean sharp secateurs
Question 17 – ✅ (b) Classifying spinach as a leafy vegetable
Question 18 – ✅ (a) Weeding and watering a vegetable bed after planting
Question 19 – ✅ (d) Sorting freshly harvested vegetables before storage
Question 20 – ✅ (c) Separating damaged tomatoes from sound produce before packaging
Question 21 – ✅ (c) Use an appropriate dormancy-breaking method for the seed type
Question 22 – ✅ (b) Compare germinated seeds with the total number tested
Question 23 – ✅ (a) Select a vigorous disease-free rootstock
Question 24 – ✅ (d) Use clean sharp tools when preparing the graft site
Question 25 – ✅ (d) Select a disease-free scion with desirable characteristics
Question 26 – ✅ (c) Keep cut surfaces clean and prevent unnecessary drying
Question 27 – ✅ (b) Identify vegetable crops according to their harvested plant parts
Question 28 – ✅ (a) Harvest vegetables at a suitable stage of maturity
Question 29 – ✅ (a) Handle vegetables gently to limit bruising and spoilage
Question 30 – ✅ (d) Use clean containers and minimise rough handling
Question 31 – ✅ (c) Treating every ungerminated seed as permanently dead
Question 32 – ✅ (b) Using mouldy or dried-out test conditions to judge viability
Question 33 – ✅ (b) Using an unhealthy weak plant as rootstock
Question 34 – ✅ (a) Making ragged contaminated cuts at the graft site
Question 35 – ✅ (d) Choosing a visibly diseased shoot as the scion
Question 36 – ✅ (c) Leaving scion material to dry in direct hot sunlight
Question 37 – ✅ (c) Classifying all vegetable crops as root vegetables
Question 38 – ✅ (b) Ignoring weeds until they overwhelm young vegetables
Question 39 – ✅ (a) Leaving harvested leafy vegetables exposed to strong sun for long periods
Question 40 – ✅ (d) Packing rotten vegetables together with sound ones

Theory Marking Scheme

Question 1:
(a) Seed dormancy is a condition in which a viable seed does not germinate despite suitable conditions (2 marks)
(b) Placing seeds under suitable conditions to observe germination; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Select a vigorous disease-free rootstock. Mistake to avoid: Using an unhealthy weak plant as rootstock. Award 2 marks for each explained point. (4 marks)

Question 2:
(a) Rootstock preparation makes a healthy support ready for graft union (2 marks)
(b) Collecting a healthy shoot from a productive parent plant; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Keep cut surfaces clean and prevent unnecessary drying. Mistake to avoid: Leaving scion material to dry in direct hot sunlight. Award 2 marks for each explained point. (4 marks)

Question 3:
(a) Vegetables can be grouped by the plant parts eaten, such as leaves, roots or fruits (2 marks)
(b) Weeding and watering a vegetable bed after planting; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Handle vegetables gently to limit bruising and spoilage. Mistake to avoid: Leaving harvested leafy vegetables exposed to strong sun for long periods. Award 2 marks for each explained point. (4 marks)

Question 4:
(a) A seed viability test checks whether seed material is capable of germinating (2 marks)
(b) Sorting freshly harvested vegetables before storage; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Use clean containers and minimise rough handling. Mistake to avoid: Packing rotten vegetables together with sound ones. Award 2 marks for each explained point. (4 marks)