2026 National FFA Poultry Evaluation CDE Written Examination Questions and answers

2026 National FFA Poultry Evaluation
CDE Written Examination Questions
and answers
1.BTheBapproximateBnumberBofBweeksBinBwhichBbodyBpigmentBfadesBinBanBEgg-
TypeBhenBforBproductionBinBtheBentireBbeak.B

a.B3-4

b.B4-5

c.B5-8

d.B2.5-3B-BAnswerC



2.BAlthoughBfadingBofBpigmentBisBaBreasonablyBgoodBindicatorBofBeggBproduction,BitBisBnotB
entirelyBaccurate.BFactorsBthatBaffectBrateBofBpigmentBfadingBare:BBodyBsize,BhealthBofBtheBb
ird,BtheBamountBofBpigmentBatBstartBofBeggBlaying,BenvironmentalBtemperatureBandB_______
________.B

a.BfeedBcompositionB(especiallyBforBtheBconcentrationBofBpigment)

b.BamountBofBmelaninBinBtheBfeed

c.BtooBlowBofBproteinBforBtheBageBofBtheBhen

d.BtheBrateBofBhandlingBqualitiesBfoundBinBtheBindividualBhenBatBtheBtimeBof

evaluationB-BAnswerA



3.BWhenBevaluatingBtheBinternalBcontentsBofBanBeggBusingBtheBcandlingBmethod,Bdevelopme
ntBofBtheBgermBspotBonBtheByolkBofBaBfertileBeggBhasBprogressedBtoBtheBpointBwhereBitBisB
plainlyBvisibleBasBaBdefiniteBcircularBareaBorBspotBbutBwithBnoBbloodBinBevidenceBshouldBrec
eiveBaBgradeBofBUSDAB___.B

a.BLoss

b.BBloody

c.BA

d.BBB-BAnswerD



4.BChoppedBandBformedBproductsBcanBbeBmadeBusingBwhiteBmeatBonlyB(typicallyBbreastBme
at),BdarkBmeatBonlyB(legBmeat)BorBaBcombinationBofBwhiteBandBdark,BinBadditionBaBnaturalB
proportionBofBskinBcanBbeBused,BUSDABdefinesBnaturalBproportionBskinBasBupBtoB___BofBthe
BtotalBweightB(meatB+Bskin).

a.B25%

, b.B10%

c.B20%

d.B18%B-BAnswerD



5.BBone-
inBproductsBareBalsoBevaluatedBforBmiscuts,BwhichBrefersBtoBseveralBtypesBofBdefects.BMiscut
sBwillBmostBcommonlyBoccurBduringBtheB_______BdeboneBorBportioningBprocess.B

a.Bpre-slaughter

b.Bpost-slaughter

c.Bpackaging

d.BshippingB-BAnswerB



6.BTableBeggsBareBprocessedBatBfacilitiesBthatBwash,Bgrade,BandBsortBeggs.BMany

eggsBareBsoldBasBshellBeggs,BbutBtheB______BofBeggsBintoBvariousBproductsB(hard-

cookedBeggs,BfrozenBscrambledBeggs,BdriedBorBliquidBwholeBeggs,BdriedBorBliquidBeggBwhites,
Betc.)BalsoBoccurs.B

a.Bpre-collection

b.BfurtherBprocessing

c.Bpast-production

d.Bpost-productionB-BAnswerB



7.BTheBvariousBspeciesBofBpoultryBbelongBtoBtheBanimalBkingdomBandBtoBtheBclassBAves.BTh
eyBareBfeathered,Bbiped,Bwarm-bloodedBvertebratesBwithBaB____Bheart.B

a.Bfour-chambered

b.Btwo-chambered

c.Benlarged

d.BdoubleBatrialB-BAnswerA



8.BPoultryBhaveBuniqueBanatomicalBandBphysiologicalBcharacteristicsBcomparedBtoBotherBlivest
ock.BForBexample,BpoultryBhaveBhigherBbodyBtemperatures.BThe

nominalBtemperatureBforBpoultryBexistsBinBaBrangeBofB________.B

a.B98.6FBtoB99.2F

b.B105CBtoB107C