Poultry Grading Quiz

Why is poultry grading essential in food processing?

• It increases the weight of the poultry

• It helps determine the market value and ensures food quality

• It reduces processing time

• It prevents poultry from spoiling

How does poultry grading help in food safety?

• By removing substandard poultry from the market

• By increasing the fat content of poultry

• By making poultry more tender

• By increasing the shelf life indefinitely

Which factor differentiates Grade A poultry from Grade B poultry?

• Presence of minor bruises and torn skin

• Shape of the bird's head

• Amount of moisture loss during storage

• Color of the poultry's beak

What is the relationship between fat distribution and poultry grading?

• Uneven fat distribution can lower the poultry's grade

• Fat distribution has no impact on poultry grading

• More fat always results in a higher grade

• Fat distribution affects only the price, not the grade

If a poultry carcass has excessive bruising and broken bones, how will it be classified?

• Grade A

• Grade B

• Grade C

• It will not be graded

How do bruises and discoloration affect poultry grading?

• They increase the quality of the meat

• They indicate poor handling and lower the grade

• They only matter if the poultry is frozen

• They improve the taste of poultry

Which of the following is NOT a major factor in poultry grading?

• Odor

• Bone structure

• Wing span

• Fat distribution

How does uniformity influence poultry grading?

• Poultry with similar size and shape gets a higher grade

• Uniformity is only important for poultry packaging

• Poultry grading does not consider uniformity

• Poultry of different sizes are always graded the same

A poultry carcass with a missing wing tip and minor skin tears will most likely be graded as:

• Grade A

• Grade B

• Grade C

• Not acceptable for sale

Why is moisture content considered in poultry grading?

• Excess moisture can indicate water retention, lowering the grade

• High moisture content improves the flavor of poultry

• Poultry with low moisture is considered unsafe

• Moisture content is irrelevant in grading