Question 1

The _____ determines the color of the shell.

Accepted Answer

A)  quality of the egg 
B)  time of year 
C)  breed of hen 
D)  geographic region 
A)  quality of the egg 
B)  time of year 
C)  breed of hen 
D)  geographic region  C

Question 2

Turkeys are produced seasonally.

Accepted Answer

A) True 
 B)False  False

Question 3

In the mid-1990s,per capita consumption of broilers surpassed the per capita consumption of both beef and pork.

Accepted Answer

A) True 
 B)False  True

Question 4

A 3-ounce piece of roasted chicken or turkey breast provides _____ kcal of energy.

Accepted Answer

A) about 140 
B) approximately 160 
C) more than 200 
D) less than 100 
A) about 140 
B) approximately 160 
C) more than 200 
D) less than 100

Question 5

In poultry growing houses,space allowances range from _____ per bird.

Accepted Answer

A) 0.7 square foot to 1.0 square foot 
B) 0.5 square foot to 1.5 square foot 
C) 1.0 square foot to 2.0 square foot 
D) 1.5 square foot to 3.0 square foot 
A) 0.7 square foot to 1.0 square foot 
B) 0.5 square foot to 1.5 square foot 
C) 1.0 square foot to 2.0 square foot 
D) 1.5 square foot to 3.0 square foot

Question 6

Classification is determined by appearance and color.

Accepted Answer

A) True 
 B)False

Question 7

Total per capita consumption of poultry more or less equals the total per capita consumption of red meat.

Accepted Answer

A) True 
 B)False

Question 8

When an entire muscle is discolored,it is frequently the breast muscle.

Accepted Answer

A) True 
 B)False

Question 9

Young chicks require a room temperature of about 87 degrees F (31 degrees C)_____ of life.

Accepted Answer

A) for their first month 
B) for just the first 24 hours 
C) during the first two weeks 
D) during the first week 
A) for their first month 
B) for just the first 24 hours 
C) during the first two weeks 
D) during the first week

Question 10

The moment an egg is laid,physical and chemical changes begin to reduce its freshness.

Accepted Answer

A) True 
 B)False

Question 11

_____ percent of all turkeys produced are processed as parts.

Accepted Answer

A) Nearly 25 
B) More than 50 
C) Roughly 38 
D) Approximately 14 
A) Nearly 25 
B) More than 50 
C) Roughly 38 
D) Approximately 14

Question 12

Turkey hens are marketed at _____ weeks of age.

Accepted Answer

A) 16 
B) 12 to 14 
C) 16 to 20 
D) 10 
A) 16 
B) 12 to 14 
C) 16 to 20 
D) 10

Question 13

When cracked onto a surface,a Grade AA egg _____.

Accepted Answer

A) spreads out significantly 
B) will stand up tall 
C) the yolk will appear flattened 
D) will have more thin white than thick white 
A) spreads out significantly 
B) will stand up tall 
C) the yolk will appear flattened 
D) will have more thin white than thick white

Question 14

The commercial turkey is a white hybrid that is so large that it can no longer efficiently breed by natural means.

Accepted Answer

A) True 
 B)False

Question 15

When judging for egg production,the birds must be handled individually.

Accepted Answer

A) True 
 B)False

Question 16

Poultry houses should be located near other farm structures.

Accepted Answer

A) True 
 B)False

Question 17

Yolk color depends on _____.

Accepted Answer

A) quality of the egg 
B) time of year 
C) breed of hen 
D) geographic region 
A) quality of the egg 
B) time of year 
C) breed of hen 
D) geographic region

Question 18

Each of the 283 million laying birds in the United States produces _____ eggs a year.

Accepted Answer

A) more than 500 
B) 250 to 300 
C) approximately 150 
D) nearly 200 
A) more than 500 
B) 250 to 300 
C) approximately 150 
D) nearly 200

Question 19

Most meat-production units brood and grow from 50,000 to 75,000 turkeys _____ per year.

Accepted Answer

A) two times 
B) four times 
C) three and one-half times 
D) five and one-half times 
A) two times 
B) four times 
C) three and one-half times 
D) five and one-half times

Question 20

Chickens,turkeys,ducks,geese,guineas,and pigeons are all eligible for grading and certification services provided by the USDA.

Accepted Answer

A) True 
 B)False

Exam 18: Poultry and Eggs

The _____ determines the color of the shell.

Turkeys are produced seasonally.

In the mid-1990s,per capita consumption of broilers surpassed the per capita consumption of both beef and pork.

A 3-ounce piece of roasted chicken or turkey breast provides _____ kcal of energy.

In poultry growing houses,space allowances range from _____ per bird.

Classification is determined by appearance and color.

Total per capita consumption of poultry more or less equals the total per capita consumption of red meat.

When an entire muscle is discolored,it is frequently the breast muscle.

Young chicks require a room temperature of about 87 degrees F (31 degrees C)_____ of life.

The moment an egg is laid,physical and chemical changes begin to reduce its freshness.

_____ percent of all turkeys produced are processed as parts.

Turkey hens are marketed at _____ weeks of age.

When cracked onto a surface,a Grade AA egg _____.

The commercial turkey is a white hybrid that is so large that it can no longer efficiently breed by natural means.

When judging for egg production,the birds must be handled individually.

Poultry houses should be located near other farm structures.

Yolk color depends on _____.

Each of the 283 million laying birds in the United States produces _____ eggs a year.

Most meat-production units brood and grow from 50,000 to 75,000 turkeys _____ per year.

Chickens,turkeys,ducks,geese,guineas,and pigeons are all eligible for grading and certification services provided by the USDA.

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