Poultry Test practice questions with correct answers 100%2026

Poultry Test practice questions with correct answers 100%2026 Hens that have laid large numbers of eggs are usually bleached in all the body parts. What is the approximate number of weeks should it take for the bottom of the foot to fade? A. 0-2 B. 3-4 C. 4-5 D. 8-12 - Correct Answer D. 8-12 The U.S. Standards for Quality of Individual Shell Eggs uses different factors as the basis to determine egg quality. Of the factors listed below, which one does not fit into the Standards for Quality of Individual Shell eggs? A. cleanness and soundness of shell B. shell color C. size of air cell D. white or yolk - Correct Answer B. Shell color When candling an egg, the maximum depth of an air cell for a Grade A quality should be. A. up to 1/8" B. 1/8" to 3/16" C. greater than 3/16" D. Less than 1 inch - Correct Answer B. 1/8" to 3/16'' Pronounced ridges ______________________. A. Detract from the appearance of the egg while increasing the soundness/strength of the egg. B. Decrease shell soundness/strength and detract from the appearance of the egg. C. Should be marked as an NG (non gradable) Quality. D. None of the above. - Correct Answer B. Decrease shell soundness/strength and detract from the appearance of the egg. Some Further Processed Poultry Meat Products are Whole Muscle Boneless or Bone-In Products: These products go through a five-step process flow starting with Portioning. What is the final process step these products go through before packaging? A. Glazing B. Portioning c. Marination D. Predust/Batter/Bread - Correct Answer A. Glazing When identifying poultry parts, the part that is the inner pectoral muscle (pectoralis minor, underlying the pectoralis major) along the breastbone. It is a boneless, skinless portion of white meat. Tendons may be present. This part should be identified as: A. Boneless/Skinless split breast B. Pectoralis Major C. Pectoralis Minor D. Tenderloin - Correct Answer D. Tenderloin For a typical egg laying operation, the production goals are to produce an average of one dozen table eggs for every 3.0 to 3.5 pounds of feed provided, and to gather 240 to 350 eggs per hen housed during the ________week laying period. A. 35 to 52 B. 52 to 80 C. 80 to 95 D. 100 to 135 - Correct Answer B. 52 to 80 The supplying of producers with the services and materials necessary for production, including the processing and marketing of products to meet the consumer's needs is called. A. Agribusiness B. Ag Communication C. Ag Education D. Ag Marketing - Correct Answer A. Agribusiness The muscles of poultry have distinct purposes to assist poultry to be mobile and assist in flight. The muscle that flexes the knee joint and extends the thigh is the ____________________muscle. A. Adominus B. Peroneus C. Satorius D. Semitendinosus - Correct Answer D. Semitendinosus The _________________is a cavity for the entrance of the genital, urinary, and digestive tracts. A. Cecum B. Cloaca C. Glandular Stomach D. Follicular Membrane - Correct Answer B. Cloaca The ________system consists of a number of glands that produce secretions called hormones. A. Alimentary B. Endocrine C. Reproductive