ESTUDYR
FFA Poultry CDE Exam Questions with Correct Answers 100% Verified
Egg Quality
1. Which of the following is considered an AA quality egg?
A. AA quality egg
B. B quality egg
C. Inedible egg
D. A quality egg
Answer: A. AA quality egg
Rationale: AA eggs have the highest quality; whites are firm, yolks high and round, and
shells clean and unbroken.
2. Which of the following is considered a B quality egg?
A. AA quality egg
B. B quality egg
C. Inedible egg
D. A quality egg
Answer: B. B quality egg
Rationale: B eggs may have minor defects in shell or air cell, lower quality than AA or A.
3. Which of the following eggs is considered inedible?
A. AA quality egg
B. B quality egg
C. A quality egg
D. Inedible egg
Answer: D. Inedible egg
Rationale: Eggs unfit for consumption due to disease, contamination, or severe defects
are classified as inedible.
Bird Quality
4. Which of the following describes an A quality bird?
A. Flippers are removed and tail cut off even with body
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B. Exposed flesh on breast >1/3 of part
C. Tail cut extends to hip joints
D. No defects
Answer: D. No defects
Rationale: A quality birds have no visible defects; skin and flesh are intact and clean.
5. Which of the following describes a B quality bird?
A. Flippers are removed and tail cut off even with body
B. Missing entire wing
C. Exposed flesh on breast >1/3 of part
D. No defects
Answer: A. Flippers are removed and tail cut off even with body
Rationale: Minor defects present but acceptable; flippers removed and tail trimmed
evenly.
6. Which of the following is classified as a C quality bird?
A. Tail cut halfway to hip joints
B. Missing entire wing
C. No defects
D. Flippers removed and tail cut evenly
Answer: B. Missing entire wing
Rationale: C quality birds have major defects that reduce aesthetic or structural quality.
7. Exposed flesh on breast and thigh >1/4” but <1/3 of part corresponds to:
A. A quality bird
B. B quality bird
C. C quality bird
D. Inedible bird
Answer: B. B quality bird
Rationale: Moderate defects like small exposed flesh are acceptable in B quality but not
A.
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8. Tail cut extends over 1/2 way to hip joints:
A. A quality bird
B. B quality bird
C. C quality bird
D. B quality with minor defect
Answer: C. C quality bird
Rationale: Extensive trimming is a major defect, reducing overall bird quality.
9. Broken and exposed bone in a bird indicates:
A. B quality bird
B. A quality bird
C. C quality bird
D. Minor defect
Answer: C. C quality bird
Rationale: Structural damage qualifies as C quality due to compromised integrity.
10. Missing two wing joints (flipper and flat but not entire wing) corresponds to:
A. B quality bird
B. C quality bird
C. A quality bird
D. Inedible bird
Answer: A. B quality bird
Rationale: Partial wing loss is a moderate defect, allowable in B quality.
11. Exposed flesh on breast >1/3 the part indicates:
A. A quality bird
B. B quality bird
C. C quality bird
D. Minor defect
Answer: C. C quality bird
Rationale: Major flesh exposure reduces aesthetic and structural quality.
Poultry Parts
FFA Poultry CDE Exam Questions with Correct Answers 100% Verified
Egg Quality
1. Which of the following is considered an AA quality egg?
A. AA quality egg
B. B quality egg
C. Inedible egg
D. A quality egg
Answer: A. AA quality egg
Rationale: AA eggs have the highest quality; whites are firm, yolks high and round, and
shells clean and unbroken.
2. Which of the following is considered a B quality egg?
A. AA quality egg
B. B quality egg
C. Inedible egg
D. A quality egg
Answer: B. B quality egg
Rationale: B eggs may have minor defects in shell or air cell, lower quality than AA or A.
3. Which of the following eggs is considered inedible?
A. AA quality egg
B. B quality egg
C. A quality egg
D. Inedible egg
Answer: D. Inedible egg
Rationale: Eggs unfit for consumption due to disease, contamination, or severe defects
are classified as inedible.
Bird Quality
4. Which of the following describes an A quality bird?
A. Flippers are removed and tail cut off even with body
,ESTUDYR
B. Exposed flesh on breast >1/3 of part
C. Tail cut extends to hip joints
D. No defects
Answer: D. No defects
Rationale: A quality birds have no visible defects; skin and flesh are intact and clean.
5. Which of the following describes a B quality bird?
A. Flippers are removed and tail cut off even with body
B. Missing entire wing
C. Exposed flesh on breast >1/3 of part
D. No defects
Answer: A. Flippers are removed and tail cut off even with body
Rationale: Minor defects present but acceptable; flippers removed and tail trimmed
evenly.
6. Which of the following is classified as a C quality bird?
A. Tail cut halfway to hip joints
B. Missing entire wing
C. No defects
D. Flippers removed and tail cut evenly
Answer: B. Missing entire wing
Rationale: C quality birds have major defects that reduce aesthetic or structural quality.
7. Exposed flesh on breast and thigh >1/4” but <1/3 of part corresponds to:
A. A quality bird
B. B quality bird
C. C quality bird
D. Inedible bird
Answer: B. B quality bird
Rationale: Moderate defects like small exposed flesh are acceptable in B quality but not
A.
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8. Tail cut extends over 1/2 way to hip joints:
A. A quality bird
B. B quality bird
C. C quality bird
D. B quality with minor defect
Answer: C. C quality bird
Rationale: Extensive trimming is a major defect, reducing overall bird quality.
9. Broken and exposed bone in a bird indicates:
A. B quality bird
B. A quality bird
C. C quality bird
D. Minor defect
Answer: C. C quality bird
Rationale: Structural damage qualifies as C quality due to compromised integrity.
10. Missing two wing joints (flipper and flat but not entire wing) corresponds to:
A. B quality bird
B. C quality bird
C. A quality bird
D. Inedible bird
Answer: A. B quality bird
Rationale: Partial wing loss is a moderate defect, allowable in B quality.
11. Exposed flesh on breast >1/3 the part indicates:
A. A quality bird
B. B quality bird
C. C quality bird
D. Minor defect
Answer: C. C quality bird
Rationale: Major flesh exposure reduces aesthetic and structural quality.
Poultry Parts
