Poultry Knowledge
Poultry Knowledge Quiz
Test your knowledge on poultry with our engaging quiz featuring 10 carefully crafted questions! From broilers to egg grading, this quiz covers a range of topics that every poultry enthusiast should know.
- Multiple choice questions
- Learn while you play
- Great for educators and students alike
A broiler should reach 3.5 to 4.5 pounds of live weight in 6 to 7 weeks and require __________ or fewer pounds of feed per pound of body weight.
Two
Three
Four
Five
A watering system utilizing Bell or Cup drinkers would be considered what type of water system?
High flow rate
Low flow rate
Open
Closed
Reducing carcass temperature in processing is a critical step in broiler processing. The USDA requires that the carcasses must be chilled below:
45 F in 4-8 hours
40 F in 4-8 hours
40 F in 1 hour
FSIS stands for:
Food Safety Inspection Service
Federal and State Inspection Service
Federal Services Inspection Safety
The fleshing of a broiler refers to the distribution of muscle and the total amount __________.
Of thigh meat
Of wing and back meat
Of drum and thigh meat
Of breast meat
There are 4 major parts of an egg. The outer thin is found in which part of the four parts?
Mebrane
Shell
Ovum
White
Products with a "homestyle" apperance, will have greater than _____% of coating pickup; at this level of pickup with products will be labeled as "fritters."
25
10
75
30
What management activity will help optimize foot pads and leg integrity?
Turning the litter each week
Walk the turkeys
Provide slatted flooring
Maintain deep pit manure levels below 4' in depth
The main objective of cooling of poultry meat during processing is to:
Minimize muscle breakdown while achieveing tenderness
Maintain favorable color
Minimize bacterial growth
Remove residual heat from scalding process
An egg shell that has localized stains covering less than 1/32 of the shell or scattered stains covering less than 1/16 of the shell should recieve a USDA grade ___________?
AA
A
B
Loss
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