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Sheep Review

Total questions: 73

Worksheet time: 37mins

Name
Class
Date
1.

Ewe

a)

male sheep

b)

female sheep

c)

baby sheep

2.

Ram

a)

Male sheep

b)

Female sheep

c)

Castrated male

3.

Yearling

a)

baby sheep

b)

female sheep

c)

between age 1 and 2

d)

length of pregnancy

4.

Lamb

a)

female sheep

b)

between age 1 and 2

c)

young sheep, under 1 year of age

d)

meat from an older sheep

5.

Wool

a)

coat of the sheep

b)

length of the fiber

c)

castrated male

d)

when ewes are producing milk

6.

Gestation

a)

when the ewe is giving milk

b)

length of pregnancy

c)

male sheep

7.

Mutton

a)

female sheep

b)

Length of the wool

c)

the absence of horns

d)

meat from an older sheep

8.

wether

a)

removing of lamb from mother

b)

castrated male sheep

c)

process of applying rubber bands to the tail or scrotum for docking and castrating

d)

also called a "monkey mouth" is when the lower jaw is too long

9.

Lactation

a)

when the ewe is giving milk

b)

ability to move and live efficiently and painlessly - good feet, mouth and reproductive parts

c)

removal of young mammals from their source of milk

d)

female sheep

10.

Overshot

a)

removal of young mammals from their source of milk

b)

fat on the body

c)

also called a "parrot mouth," when the lower jaw is too short

d)

ability to move and live efficiently and painlessly - good feet, mouth and reproductive parts

11.

Weaning

a)

young sheep

b)

length of pregnancy

c)

the natural waviness of the wool fiber

d)

removal of young mammals from their source of milk

12.

Banding

a)

the wool from a single sheep in the shorn grease state

b)

the process of applying rubber bands to the tail or scrotum for docking and castrating

c)

length of pregnancy

d)

male sheep

13.

Undershot

a)

also called a "monkey mouth" is when the lower jaw is too long

b)

removal of young mammals from their source of milk

c)

the process that determines which animals in a herd will not be bred

d)

fat on the body

14.

Soundness

a)

the process that determines which animals in a herd will not be bred

b)

ability to move and live efficiently and painlessly - good feet, mouth and reproductive parts

c)

removal of young mammals from their source of milk

d)

fat on the body

15.

Staple

a)

the wool from a single sheep in the shorn grease state

b)

fat on the body

c)

absence of horns

d)

the length of shorn wool

16.

Condition

a)

length of pregnancy

b)

when the ewe is giving milk

c)

ability to move and live efficiently and painlessly - good feet, mouth and reproductive parts

d)

fat on the body

17.

Cull

a)

the process that determines which animals in a herd will not be bred

b)

male sheep

c)

ability to move and live efficiently and painlessly - good feet, mouth and reproductive parts

18.

Polled

a)

young sheep

b)

coat of the sheep

c)

the absence of horns

d)

having horns

19.

Crimp

a)

the natural waviness of the wool fiber

b)

coat of a sheep

c)

length of the wool

20.

Foot trimming is done to

a)

make it easier to walk

b)

making walking painful

c)

make lambing easier

d)

increase feed consumption

21.

Deworming pregnant ewes

a)

removes internal parasites

b)

can be done by pour on

c)

does not affect the fetus

d)

all of the above

22.

Flushing ewes

a)

helps ewes loose weight

b)

is done after the ewe lambs

c)

is done to increase eggs ovulated

d)

all of the above

23.

What is estrus?

a)

when ewes can be bred

b)

when ewes cannot be bred

24.

Heat stress chances can be reduced by

a)

trimming hooves

b)

shade and water

c)

it cannot be prevented

25.

Gestation lasts ___ in sheep

a)

365 days

b)

152 days

c)

113 days

d)

11 months

26.

Why are ewes sheared before lambing?

a)

ewes are warmer

b)

the barn will be warmer

c)

both

27.

During gestation, feed should

a)

increase

b)

decrease

c)

not change

d)

consist of only hay

28.

Colostrum

a)

contains antibodies

b)

is darker in color

c)

is the last milk

d)

1 & 2

e)

all of the above

29.

Navels are dipped in ___ to prevent infection

a)

oil

b)

bleach

c)

water

d)

iodine

30.

At weaning time

a)

lambs are 6-8 weeks old

b)

ewes feed is decreased

c)

lambs are getting most their feed from creep feed

d)

all of the above

31.

Ewes that are not bred

a)

cost money

b)

are old

c)

are sick

d)

all of the above

32.

List 2 meat breeds

a)

Corriedale & Lincoln

b)

Rambouillet & Montadale

c)

Suffolk & Merino

d)

Tunis & Hampshire

33.

List 2 wool breeds

a)

Merino & Rambouillet

b)

Rambouillet & Southdown

c)

Suffolk & Hampshire

d)

Lincoln & Tunis

34.
a)

Merino

b)

Hampshire

c)

Suffolk

d)

Southdown

35.
a)

Dorset

b)

Suffolk

c)

Corriedale

d)

Montadale

36.
a)

Dorper

b)

Lincoln

c)

Southdown

d)

Katahdin

37.
a)

Hampshire

b)

Rambouillet

c)

Tunis

d)

Dorset

38.
a)

Tunis

b)

Katahdin

c)

Dorper

d)

Lincoln

39.
a)

Suffolk

b)

Montadale

c)

Katahdin

d)

Merino

40.
a)

Katahdin

b)

Southdown

c)

Dorper

d)

Corriedale

41.
a)

Montadale

b)

Hampshire

c)

Rambouillet

d)

Dorset

42.
a)

Rambouillet

b)

Tunis

c)

Lincoln

d)

Merino

43.
a)

Dorset

b)

Rambouillet

c)

Corriedale

d)

Suffolk

44.
a)

Hampshire

b)

Montadale

c)

Dorper

d)

Corriedale

45.
a)

Southdown

b)

Lincoln

c)

Tunis

d)

Merino

46.

You can look for muscle

a)

Rack & leg

b)

Leg & twist

c)

Breast & ribs

d)

Flank & poll

47.

You can look for fat

a)

Leg & top

b)

Width of base & pastern

c)

Flank & hock

d)

Ribs & twist

48.

You can look for volume

a)

Depth of body & muzzle

b)

Depth of body & width of body

c)

Hips & brisket

d)

Top of shoulders & loin

49.

Wool is strong because

a)

the cortex on the inside locks together

b)

it sheds water particles

c)

the cuticle on the outside locks together

d)

all of the above

50.

1

a)

Muzzle

b)

Face

c)

Poll

51.

2

a)

Neck

b)

Face

c)

Poll

52.

3

a)

Neck

b)

Face

c)

Forehead

53.

4

a)

Poll

b)

Face

c)

Forehead

54.

5

a)

Top of Shoulder

b)

Neck

c)

Loin

55.

6

a)

Rump

b)

Loin

c)

Top of Shoulder

56.

7

a)

Rack/Back

b)

Hip

c)

Top of Shoulder

57.

8

a)

Loin

b)

Hip

c)

Rump

58.

9

a)

Shoulder

b)

Rump

c)

Hips

59.

10

a)

Twist

b)

Rump

c)

Dock

60.

11

a)

Leg

b)

Rump

c)

Dock

61.

12

a)

Ribs

b)

Belly

c)

Rear flank

62.

13

a)

Hock

b)

Twist

c)

Rear flank

63.

14

a)

Rump

b)

Leg

c)

Pastern

64.

15

a)

Hock

b)

Leg

c)

Hoof

65.

16

a)

Twist

b)

Pastern

c)

Hoof

66.

17

a)

Hoof

b)

Pastern

c)

Hock

67.

18

a)

Brisket

b)

Belly

c)

Flank

68.

19

a)

Belly

b)

Forearm

c)

Flank

69.

20

a)

Shoulder

b)

Forearm

c)

Knee

70.

21

a)

Forearm

b)

Brisket

c)

Shoulder

71.

22

a)

Forearm

b)

Shoulder

c)

Brisket

72.

23

a)

Shoulder

b)

Top of Shoulder

c)

Brisket

73.

Good wool has

a)

more crimp

b)

less crimp

c)

thick fibers

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