POULTRY JUDGING

Avian Quiz Bowl "AviBowl" Study Questions

Check back later as more is posted 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 inches

c.    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.    inch

b.    1 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.    inch

b.    1 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.    inch

b.    1 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.    inch

b.    1 inch

c.    2 inches

d.    3 inches