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Ag Systems Exam

Total questions: 50

Worksheet time: 24mins

Name
Class
Date
1.

What is a diseases that can be transferred between animals and humans?

a)

zoonosis

b)

virus

c)

contagious

d)

influenza

2.

Who grows the crops or raises the animals for human consumption?

a)

producer

b)

processor

c)

transporter

d)

marketer

3.

Who is responsible for convincing people to buy products?

a)

producer

b)

processor

c)

transporter

d)

marketer

4.

Which is NOT a condition that encourages bacteria growth on food?

a)

Oxygen

b)

Time

c)

Temperature

d)

Fat

5.

Which food preservation method means using a microorganism like yeast to change the state of food?

a)

dehydration

b)

fermentation

c)

pasteurization

d)

canning

e)

pickling

6.

Which food preservation method uses brine and heat processing to create products with a very long shelf life?

a)

dehydration

b)

fermentation

c)

pasteurization

d)

canning

e)

pickling

7.

Which food preservation method uses short-term application of heat to destroy microorganisms, usually in milk?

a)

dehydration

b)

fermentation

c)

pasteurization

d)

canning

e)

pickling

8.

What is the term for a mature male chicken?

a)

pullet

b)

hen

c)

cock/rooster

d)

chick

9.

What industry produces eggs?

a)

layer

b)

broiler

c)

hatchery

10.

What industry produces chickens for meat?

a)

layer

b)

broiler

c)

hatchery

11.

What industry produces baby chicks?

a)

layer

b)

broiler

c)

hatchery

12.

What grade of eggs is used for commercial products such as pasta and baked goods?

a)

Grade AA

b)

Grade A

c)

Grade B

d)

Inedible/dirty

13.

What grade of eggs would have reasonably firm whites, high round yolks that are free from defects, and clean unbroken shells?

a)

Grade AA

b)

Grade A

c)

Grade B

d)

Inedible/dirty

14.

What grade of eggs may have large stains, adhering dirt, or meat/blood spots in the egg?

a)

Grade AA

b)

Grade A

c)

Grade B

d)

Inedible/dirty

15.

Which ID method means putting a hole in between the toes to individually number animals?

a)

toe punching

b)

leg bands

c)

wing bands

d)

branding

16.

Par pro helps extends _______________ to everyone.

a)

courtesy

b)

voting rights

c)

rules

d)

focus

17.

What term means half the members in a club plus one?

a)

quorum

b)

majority

c)

minority

d)

chairman

18.

One gavel tap means...

a)

Adjorn, complete a business item, or sit

b)

call to order

c)

stand

d)

attention

19.

Two gavel taps mean...

a)

Adjorn, complete a business item, or sit

b)

call to order

c)

stand

d)

attention

20.

Three gavel taps mean...

a)

Adjorn, complete a business item, or sit

b)

call to order

c)

stand

d)

attention

21.

What motion ends a meeting?

a)

main motion

b)

refer to a committee

c)

division of the house (assembly)

d)

adjourn

e)

amend

22.

What motion requires an immediate revote by hand (instead of voice)?

a)

main motion

b)

refer to a committee

c)

division of the house (assembly)

d)

adjourn

e)

amend

23.
a)

Azalea

b)

Gardenia

c)

Hibiscus

24.
a)

Bahiagrass

b)

Bermudagrass

c)

Zoysiagrass

25.

Which process breaks down and distributes the fat globules in milk?

a)

Asoptation

b)

Homogenization

c)

Pasteirization

d)

Rennetation

26.

Milk is tested for drug residue and bacteria before being loaded on the tanker at the farm.

a)

True

b)

False

27.
a)

Parallel Parlor

b)

Herringbone Parlor

c)

Carousel Parlor

d)

Tandem Parlor

28.

Which dairy breed produces the largest amount of milk?

a)

Guernsey

b)

Holstein

c)

Jersey

d)

Milking Shorthorn

29.

Which dairy breed produces milk with the highest fat content?

a)

Brown Swiss

b)

Holstein

c)

Jersey

d)

Ayrshire

30.

Identify this Dairy Breed.

a)

Brown Swiss

b)

Ayrshire

c)

Gernsey

d)

Holstein

31.
a)

Ayrshire

b)

Jersey

c)

Holstein

d)

Milking Shorthorn

32.

Identify this kind of milking parlor

a)

Rotary Parlor

b)

Herringbone Barlor

c)

Parallel Parlor

d)

Tandem Parlor

33.

Fluid milk is part of which class of milk?

a)

Class I

b)

Class II

c)

Class III

d)

Class IV

34.

Class III milk is used to make which of the following?

a)

Yogurt

b)

Butter

c)

Hard Cheese

d)

Milk Shakes

35.

When milk is ____________________ the fat globules are broken down in the milk and the cream no longer separates to the top.

a)

pasteurized

b)

standardized

c)

homogenized

d)

fermented

36.

What plant is this?

a)

Squash

b)

Cucumber

c)

Corn

d)

Snapbean

37.

What plant is this?

a)

Potato

b)

Squash

c)

Cabbage

d)

Bell pepper

38.

Which seed is this?

a)

Bell Pepper

b)

Tomato

c)

Squash

d)

Cucumber

39.

Which seed is this?

a)

Bell Pepper

b)

Squash

c)

Cabbage

d)

Cucumber

40.

What plant is this?

a)

Crabgrass

b)

Florida Pusley

c)

Nutsledge/nutgrass

d)

Sweet Corn

41.

Which practice involves growing plants in a box, typically made of wood, and filled with media?

a)

Hydroponic System

b)

Organic System

c)

Open Field System

d)

Raised Beds

42.

Which practice involves growing plants in soil and in an large outdoor area of land?

a)

Hydroponic System

b)

Open Field System

c)

Raised Beds

d)

Greenhouse

43.

Which of the following does not belong?

a)

Nitrogen

b)

Phosphorous

c)

Potassium

d)

Iron

44.

What vegetable is grown by planting a type of seed/bud called "eyes"?

a)

Potato

b)

Corn

c)

Squash

d)

Cucumber

45.

Which type of irrigation system helps to conserve water by watering a little bit at a time and on a more frequent watering schedule?

a)

Broadcast irrigation

b)

Overhead Irrigation

c)

Drip Irrigation

d)

Surface Irrigation

46.

Which soil type drains water the fastest?

a)

Sand

b)

Silt

c)

Clay

47.

What percent of Phosphorous is in this bag of fertilizer?

a)

16

b)

4

c)

8

d)

160

48.
Name this breed
a)
Chester White
b)
Landrace
c)
Yorkshire
d)
Poland China
49.

What does BMP mean?

a)

Body Mass by Pounds

b)

Best Management Practices

c)

Better Made Proteins

d)

Body Mass Percentages

50.

The science, laws, and principles of classification. This provides the means for classifying organisms into established categories according to their characteristics.

a)

Type of feed sorting system

b)

Breeds

c)

Taxonomy

d)

Naming Systems