POULTRY JUDGING
Avian Quiz Bowl "AviBowl"
Study Questions
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JJL 2/26/01
1. Candling is used to judge
_______ egg quality.
2. Which of the following
is not a USDA grade for Interior Quality?
a. A
b. B
c. C
d. Inedible
3. Spell
"chalazae". (plural)
4. An egg should be candled
in:
a. An upright position
b. A horizontal position
c. A slanting position
d. None of the above
5. The air cell in an AA Quality
egg is ______ or less in depth.
6. The air cell in an A
Quality egg is _______ or less in depth.
7. The air cell in a B
Quality egg is more than _______ in depth.
8. The white in an AA
Quality egg is clear and ______.
9. The white in an A
Quality egg is clear and:
a. Firm
b. Reasonably firm
c. Weak and watery
d. Does not apply
10. A "B" Quality
egg white may be watery and ______.
11. A yolk that is has an
outline clearly visible is characteristic of:
a. AA Quality
b. A Quality
c. B Quality
d. d. Inedible
12. A blood or meat spot
aggregating not more than ______ diameter is found in a B Quality egg.
13. Spell "aggregating".
14. As the air cell becomes
larger the egg is ______.
15. Spell
"albumen".
16. The ____ holds the yolk
in the center of the egg.
17. Eggs with blood or meat
spots more than 1/8" in diameter should be classified as ______.
18. Which of the following
should not be considered as quality factors when candling eggs for interior
quality?
a. Air cell size
b. Loose air cell c.
c. Blood spots
d. Meat spots
19. When considering
exterior quality, Grade A eggs must be _______.
20. Grade B eggs may have
slight stains, moderate localized stains less than______ of shell.
21. Grade B eggs may have
scattered stains less than ______ of shell
22. Eggs with adhering dirt
or foreign material are classified as ______.
23. Dirty eggs may have
moderate stains covering more than ______ of shell if localized.
24. Which of the following
is a characteristic of a Grade B egg?
a. Slight ridges
b. No ridges
c. Pronounced ridges
25. Eggs that are perfectly
round should be graded as:
a. AA Quality
b. A Quality
c. B Quality
d. d. Dirty
26. Eggs that are too long
to fit in the egg carton should be graded as:
a. AA Quality
b. A Quality
c. B Quality
d. d. Dirty
27. Egg shells with calcium
deposits greater than 1/8" in diameter should be classified as:
a. AA Quality
b. A Quality
c. B Quality
d. d. Dirty
28. Egg shells with small
calcium deposits are classified as:
a. AA Quality
b. A Quality
c. B Quality
d. d. Dirty
29. An egg with small
calcium deposits over the entire shell may be classified as _________ if
otherwise qualified.
29. Thin shells or thin
spots would place an egg in:
a. Grade AA
b. Grade A
c. Grade B
d. d. Dirty
30. Grade A eggs must have
thick shells with:
a. Some thin spots
b. No thin spots
c. Few thin spots
d. d. Limited thin spots
31. Eggs with blood or meat
spots more than 1/8" in diameter will be classified as:
a. Grade AA
b. Grade A
c. Grade B
d. Inedible
32. Eggs with blood or meat
spots less than 1/8" in diameter will be classified as:
a. Grade AA
b. Grade A
c. Grade B
d. Inedible
33. Spell
"inedible"
34. Which of the following
is to be considered when grading broken-out eggs?
a. Size of the yolk
b. Flatness of the yolk
c. Position of the yolk
d. Height of the thick albumen
35. The thick albumen that
retains the shape of the egg in:
a. Grade AA
b. Grade A
c. Grade B
d. Inedible
36. There is flattening and
rounding of edges of the thick albumen in:
a. Grade AA
b. Grade A
c. Grade B
d. d. Inedible
37. The thick albumen is
flat and barely visible in:
a. Grade AA
b. Grade A
c. Grade B
d. Inedible
38. In judging ready-to-cook
carcasses, always mark your scorecard for the ________ grade defect found on
the carcass.
39. A ready-to-cook carcass
with up to 1/3 of the flesh showing as long as meat yield is not materially
affected is Grade____.
40. A ready-to-cook carcass
with more than 1/3 of the flesh showing is Grade _____.
41. A ready-to-cook carcass
with missing wing tips and tail is Grade ____.
42. A ready-to-cook carcass
missing the wing up to the second joint as well as the tail and back less than
halfway to the hips is Grade ______.
43. A ready-to-cook carcass
with the entire wing missing is Grade ______.
44. A disjointed bone is
where the joint is out of the _______.
45. When a broken bone does
not come through the skin it is called
46. When a broken bone
penetrates the skin it is called _______.
47. A ready-to-cook carcass
with one disjointed but no broken bones is Grade ________.
48. A ready-to-cook carcass
with two disjointed and no broken bones is Grade ______.
49. A ready-to-cook carcass
with one disjointed and one non-protruding bone is Grade _______.
50. The amount of exposed
flesh permitted on the breast and legs of a 6 pound Grade A ready-to-cook
carcass is:
a. 2 inches
b. 1 ½ inches
c. ¾ inches
d. None
51. The amount of exposed
flesh permitted other than on the breast and legs of a 2 pound maximum Grade A
ready-to-cook carcass is:
a. ¾ inch
b. 1 ½ inch
c. 2 inches
d. 3 inches
52. The amount of exposed
flesh permitted other than on the breast and legs of a 2 pound to 6 pound Grade
A ready-to-cook carcass is:
a. ¾ inch
b. 1 ½ inch
c. 2 inches
d. 3 inches
53. The amount of exposed
flesh permitted other than on the breast and legs of a 6 pound to 16 pound Grade
A ready-to-cook carcass is:
a. ¾ inch
b. 1 ½ inch
c. 2 inches
d. 3 inches
54. The amount of exposed
flesh permitted other than on the breast and legs of an over 16 pound Grade A
ready-to-cook carcass is:
a. ¾ inch
b. 1 ½ inch
c. 2 inches
d. 3 inches