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03/11/2025

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04/09/2025
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1. Ctrl + A – Select All2. Ctrl + B – Bold Text3. Ctrl + C – Copy4. Ctrl + D – Fill Down (Excel) / Font Dialog (Word)5. ...
03/08/2025

1. Ctrl + A – Select All
2. Ctrl + B – Bold Text
3. Ctrl + C – Copy
4. Ctrl + D – Fill Down (Excel) / Font Dialog (Word)
5. Ctrl + E – Center Align
6. Ctrl + F – Find/Search
7. Ctrl + G – Go To
8. Ctrl + H – Replace
9. Ctrl + I – Italic Text
10. Ctrl + J – Justify Text (Word)
11. Ctrl + K – Insert Hyperlink
12. Ctrl + L – Left Align / Focus Address Bar (Browser)
13. Ctrl + M – Increase Indent (Word)
14. Ctrl + N – New Document/Workbook/Window
15. Ctrl + O – Open File
16. Ctrl + P – Print
17. Ctrl + Q – Remove Paragraph Formatting (Word)
18. Ctrl + R – Right Align / Fill Right (Excel)
19. Ctrl + S – Save
20. Ctrl + T – Create Table (Excel) / New Tab (Browser)
21. Ctrl + U – Underline Text
22. Ctrl + V – Paste
23. Ctrl + W – Close Window/Tab
24. Ctrl + X – Cut
25. Ctrl + Y – Redo
26. Ctrl + Z – Undo
27. Ctrl + D – Bookmark Page (Browser)
28. Ctrl + J – Open Downloads (Browser)
29. Ctrl + H – History (Browser)
30. Ctrl + F – Find on Page (Browser)
31. F1 – Help
32. F2 – Rename File / Edit Cell (Excel)
33. F4 – Repeat Last Action
34. F5 – Refresh
35. F11 – Full Screen
36. Ctrl + 1 – Format Cells (Excel) / Single Spacing (Word)
37. Ctrl + 2 – Double Spacing (Word)
38. Ctrl + 5 – 1.5 Line Spacing (Word)
39. Alt + F4 – Close Current App or Window
40. Ctrl + - – Delete Cell (Excel)
41. Ctrl + Space – Select Entire Column (Excel)
42. Shift + Space – Select Entire Row (Excel)
43. Ctrl + Shift + + – Insert Cell (Excel)
44. Alt + = – AutoSum (Excel)
45. Ctrl + ` – Show Formulas (Excel)
46. Ctrl + Tab – Switch to Next Tab
47. Ctrl + Shift + Tab – Switch to Previous Tab
48. Ctrl + Shift + T – Reopen Last Closed Tab
49. Ctrl + Shift + Delete – Clear Browsing Data
50. Ctrl + Shift + L – Apply/Remove Filters (Excel)
51. Ctrl + = – Subscript (Word)
52. Ctrl + Shift + = – Superscript (Word)
53. Ctrl + Arrow Key – Jump to Data Edge or Word
54. Shift + Arrow Key – Select Text or Cells
55. Ctrl + Shift + Arrow Key – Select Entire Block of Data/Text
56. Ctrl + Shift + N – Create New Folde

16/06/2025

*GENERAL WOODWORK - NABTEB 2025 OBJECTIVE AND ESSAYS ANSWERS*

01-10: CDBCABAADD
11-20: CCACAACCCD
21-30: DADCBAAACB
31-40: BACBBDABDA

(WITH NUMBERING)
1.C 2.D 3.B 4.C 5.A 6.B 7.A 8.A 9.D 10.D
11.C 12.C 13.A 14.C 15.A 16.A 17.C 18.C 19.C 20.D
21.D 22.A 23.D 24.C 25.B 26.A 27.A 28.A 29.C 30.B
31.B 32.A 33.C 34.B 35.B 36.D 37.A 38.B 39.D 40.A

(1i)
Bark or Cortex:
(i) Protection: Serves as a protective barrier against physical injuries, pests, and disease.
(ii) Insulation: Helps regulate temperature within the tree by reducing water loss and retaining warmth.
(iii) Transport of nutrients: Facilitates the movement of food (sugars) made by the leaves down to the rest of the tree.

(1ii)
The Roots:
(i) Anchorage: Provide stability and keep the tree firmly anchored in the soil.
(ii) Absorption: Take up water and essential nutrients like nitrogen, phosphorus, and potassium from the soil.
(iii) Storage: Store excess food (starch) for future use by the tree during periods of stress or low nutrients.

(1iii)
Cambium Layer:
(i) Formation of new cells: Produces new phloem cells toward the outside and new xylem cells toward the inside.
(ii) Increase in thickness: Allows the tree to grow in girth or diameter as it adds additional rings each year.
(iii) Damage repair: Helps heal injured areas by generating new cells to replace damaged ones.

(1iv)
The Sapwood:
(i) Conduction of water: Transports water and nutrients upward from roots to leaves.
(ii) Support: Contributes to the structural stability of the tree while retaining its flexibility.
(iii) Storage of nutrients: Stores starch and other food reserves for future growth and energy.

(1v)
Medullary Ray:
(i) Transport of nutrients: Facilitates horizontal movement of food, water, and other nutrients across the trunk.
(ii) Storage: Stores food and other resources within its cells.
(iii) Structural strengthening: Helps provide additional stability by tying together different rings of wood.

(2ai)
(Draw the diagram)

(2aii)
(Draw

05/05/2025

*2025 WAEC AGRICULTURAL SCIENCE PRACTICAL (SPECIMEN)*

(1) Great care should be taken to ensure that the information given overleaf does not reach the candidates either directly or indirectly before the examination.

After consultation, this document should be kept under the lock and key until the day of the examination.

(2) (a) The provision of specimens, materials and equipment for the test is your responsibility.

(b) (i) Where a specimen is not readily available in sufficient quantity, it should be shared among small groups of candidates.

(ii) Each candidate should be provided with the following specimens labelled accordingly:

A: Ammonium sulphate (labelled);
B: Muriate of potash (labelled);
C: Cow dung
D: Compost (labelled)
E: Cutlass
F: Spade
G: Wheelbarrow
H: Yam beetles
I: Cowpea weevil
J: Centrosema pubescens
K: Spear grass.
L: Gizzard (chicken)
M: Goat skin (Fresh, with hairs intact)
N: Horn

(3) Report forms are provided separately on which you are requested to:

(a) supply details of these specimens are materials provided.

(b) report on any particular difficulties experienced by any candidate especially if the examiner would be unable to discover these from the scripts.

(c) make and record experimental observations.

(4). You must enclose a completed report form in each envelope of scripts.

03/05/2025

*WAEC 2025 BIOLOGY PRACTICAL SPECIMEN*

*Specimen A* - Bean weevil

*Specimen B* - Bean seeds (with holes)

*Specimen C* - Waterleaf plant (whole)

*Specimen D* - Quill feather of a domestic fowl

*Specimen E* - Pineapple fruit (longitudinal section)

*Specimen F* - Orange fruit (transverse section)

*Specimen G* - Raw egg of a domestic fowl (freshly procured with shell intact)

*Specimen H* - Test tube containing 3 ml of water (placed on a test tube rack)

*Specimen J* - Longitudinal section of boiled egg (with shell)

02/05/2025

*WAEC CATERING CRAFT PRACTICE*

*NUMBER ONE*

(1a)
(i)Raw meat - Red
(ii)Raw fish - Blue
(iii)Cooked meat - Brown
(iv)Salad and fruits - Green
(v)Vegetables - Yellow
(vi)Bakery and dairy - White

(1b)
(i)Prevent Cross-Contamination: By using different colored boards for different types of food (e.g., raw meat, vegetables, cooked food).

(ii)Improve Kitchen Efficiency: It provides a quick and easy way for kitchen staff to identify the correct board to use, reducing confusion and streamlining food preparation processes.

(2a)
(PICK ANY FOUR)
(i) Detergents
(ii) Bleach
(iii) Vinegar
(iv) Baking soda
(v) Ammonia solution
(vi) Lemon juice

(2b)
(PICK ANY FOUR)
(i) Type of fabric or material
(ii) Type of stain
(iii) Age of the stain
(iv) Use of appropriate stain remover
(v) Test stain remover on a small area first
(vi) Follow manufacturer’s cleaning instructions
===============

(3a)
(PICK FOUR ONLY)
(i) Whole milk
(ii) Skim milk
(iii) Evaporated milk
(iv) Condensed milk
(v) Powdered milk
(vi) Flavored milk
(vii) Lactose-free milk

(3bi)
Homogenization: This is a process in which milk is mechanically broken down to evenly distribute fat globules, preventing cream from separating.

(3bii)
Pasteurization: It is a heat treatment process that involves heating milk to a specific temperature for a set period to kill harmful bacteria without compromising its quality.
=====================

(4a)
(i) Pork roast: Apple sauce or mustard
(ii) White bait: Lemon wedges and brown bread with butter
(iii) Hot fish dish without a sauce: Parsley butter or lemon juice
(iv) Venison: Redcurrant jelly or game sauce

(4b)
(PICK ANY THREE)
(i) Self-service
(ii) Table service
(iii) Tray service
(iv) Counter service
(v) Specialized service
(vi) Buffet service

(4c)
Vinaigrette
===============

NUMBER FIVE

(5a)
(i) Banquet garnish: Decorative edible items used to enhance the appearance of dishes served at banquets.
(ii) French dressing: A type of salad dressing typically made with oil, vineg

02/05/2025

CATERING CRAFT
01-10: CCDDCACAAA
11-20: DABDBACDBD
21-30: CCDCADCBBB
31-40: CBBBADACAC

Address

No 47
Gboko

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