Ready-to-Cook Carcasses
Authored by Sophie Usher
Other
5th - 12th Grade
Used 44+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the grades a carcass can be placed in?
A, B, and C
A, B, C, and Inedible
A, B, C, and D
A, B, C, and NG (No Grade)
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What factors are used to judge carcasses?
The presence of feathers or pinfeathers
Exposed flesh
Missing parts
Bruised or discolored flesh
Disjointed or broken bones
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What grade is this carcass?
A
B
C
No Grade
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What grade is this carcass?
A
B
C
No Grade
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What grade is this carcass?
A
B
C
No Grade
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What grade is this carcass?
A
B
C
No Grade
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What grade is this carcass?
A
B
C
No Grade
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