
Animal Science I 4.02
Authored by Laura Romberger
Life Skills
9th - 12th Grade
Used 8+ times

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35 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the USDA grade for a 225-pound gilt that has thick muscling and 0.85 inch of backfat over the last rib?
1
2
3
4
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Chickens or turkeys with the feathers, blood, viscera, head, and feet removed are:
Grade A poultry.
Grade B poultry.
ready-to-cook poultry.
ready-to-eat poultry.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In live barrows and gilts, the yield is evaluated by considering the degree of muscling and the thickness of:
Backfat
Jowl
Muscle
Rump
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the grade for a feeder pig that looks unthrifty or diseased, has wrinkled skin, and has a head that looks too large for the rest of the body?
USDA 1
USDA 2
USDA 3
U.S. Utility
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The term used to describe the amount of muscling in a poultry carcass is:
Defeathering.
exposed flesh.
fleshing.
missing parts
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the quality grade for a 38 month of age, 900 pound Angus steer that has 0.8 inches of fat over the ribeye, appears full and thick over the back, loin, and rump, has fat in the cod, and has thick muscling in the round and forearm?
Commercial
Prime
Select
Standard
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the grade for a feeder pig that has a large frame and thick muscling and is trim?
U.S. No. 1
U.S. No. 3
U.S. Utility
U.S. Cull
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