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WorksheetsABM 215 - Preliminary Examination
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
The scientific name of Egg type duck (itik).
a)
Anas platyrhynchos
b)
Cairina moschata
c)
Columbia livia
2.
The scientific name of Muscovy Duck (bibi)
a)
Cairina moschata
b)
Coturnix japonica
c)
Meleagris gallopavo
3.
The scientific name of quail.
a)
Coturnix japonica
b)
Columba livia
c)
Gallus gallus
4.
The scientific name of pigeon.
a)
Columba livia
b)
Pavo critatus
c)
Olor columbianus
5.
A group of chicken processing certain conformation or shape of body that distinguishes from other chickens.
a)
Breed
b)
Variety
c)
Strain
6.
A group of chicken within a breed which possesses the same lumagecoor and type of comb
a)
Variety
b)
Strain
c)
Breed
7.
A group of chickens within a variety of a breed which has been under constant specific selection for certain traits by a specified breeder for periods of about 5 to 8 years
a)
Strain
b)
Breed
c)
Variety
8.
The breed belonging to this class is characterizing by their comparatively small size. They lay large white-shelled eggs, very active and nervous in temperament.
a)
Egg Class
b)
Meat Class
c)
General Purpose Class
9.
To this class belong the breeds that are large, slow in movement, quiet and gentle in disposition
a)
Meat Class
b)
General Purpose Class
c)
Egg Class
10.
The breeds of chicken in this class are medium-sized, good layers and the young are fast growers
a)
General Purpose Class
b)
Meat Class
c)
Egg Class
11.
One of the most common and “classic” layer breeds in the Philippines as well as the rest of the world. Originally, they were bred in Germany.
a)
Lohmann Layers
b)
Dekalb White Layers
c)
Babcock White Layers
12.
An American breed of chicken. It was developed in the United States from birds imported from the Chinese port of Shanghai.
a)
Brahmas
b)
Cochin
c)
Langshans
13.
An American breed of domestic chicken. It was first seen in Massachusetts in the nineteenth century.
a)
Plymouth Rock
b)
New Hampshire
c)
Rode Island Red
14.
The breeds under this class may be characterized as possessing decided beauty of plumage or form of having a rare unusual appearance.
a)
Fancy Class
b)
Egg Class
c)
Meat Class
15.
A breed of chicken with characteristic curled or frizzled plumage.
a)
Frizzle
b)
Bantam
c)
Long-tailed
16.
These are groups of these kinds of chicken now developed by national and international aficionados in this game.
a)
Fighting Class
b)
Fancy Class
c)
Meat Class
17.
Are clean-legged (without feathers on shanks) with yellow shanks and skin.
a)
American Class
b)
Asiatic Class
c)
English Class
18.
The breeds of this class have larger bodies, feathered shanks, and usually heavy bones.
a)
Asiatic
b)
American Class
c)
Mediterranean Class
19.
It is related to its utility grouping since most of its origin is of egg type breeds. They produced large white-shelled eggs.
a)
Mediterranean Class
b)
American Class
c)
English Class
20.
A system of researching of discovering the best combination of genes of aren’t stocks that geneticist maybe working on a kind of parental combinations for the production of an egg-type cross.
a)
Breeding Farm
b)
Egg Farm
c)
Broiler Farm
21.
The older scheme of poultry production engaged in many raisers.
a)
Egg Production
b)
Meat Production
c)
Broiler Production
22.
The most recent specialized field in the Philippines. This is the growing of meat type chicken essentially for meat production.
a)
Broiler Farm
b)
Egg Farm
c)
Breeding Farm
23.
It is a bad habit developed by some growing birds. It usually starts from feather or toe picking which may result to serious wounding and death of birds.
a)
Cannibalism
b)
Fighting
c)
Eating
24.
A good system but because of more land area required, this system is commonly practiced by native chicken growers and by duck raisers.
a)
Range System
b)
Semi-confinement system
c)
Complete Confinement
25.
A system of raising poultry where the birds are provided with shed or housing and an area to graze or pasture e.i. in native chicken, organic chicken production.
a)
Semi-confinement system
b)
Complete confinement
c)
Range system
26.
A system where only broilers of one age are being raised and all of them are sold at the same time.
a)
All-in all-out system
b)
Two stage operation
c)
Broiler Operation
27.
A collective term for all domestic birds rendering economic services to man.
a)
Poultry
b)
Livestock
c)
Birds
28.
The projecting mouth of the chicken or turkey, consisting of upper and lower mandibles.
a)
Beak
b)
Bill
c)
Mouth
29.
The projecting mouth of waterfowls.
a)
Bill
b)
Beak
c)
Lip
30.
A general term that designate the poultry raiser who produces fowls for any special purpose with the object of improving their value of in conformity.
a)
Breeder
b)
Breed
c)
Brooder
31.
A meat type chicken commonly had grown up to 35-42 days and weighing 1.5 – 2.0 kg. live weight.
a)
Broiler
b)
Cobb
c)
Chick
32.
A young domestic chicken while in the downy stage.
a)
Chick
b)
Duckling
c)
Cock
33.
The receptacle in which a fowl’s food is accumulated before it passes to the gizzard.
a)
Crop
b)
Esophagus
c)
Stomach
34.
A male of the duck family.
a)
Drake
b)
Duckling
c)
Muscovy duck
35.
It is the number of chicken that died based on the total number of chickens raised.
a)
Morbidity Rate
b)
Mortality Rate
c)
Growth Rate
36.
The young of a domestic turkey; the term is popularly applied until sex can be distinguished.
a)
Poult
b)
Fowl
c)
Chick
37.
It is either black or black with a white belly. Varieties include Jalajala. The Berkjala, Diani, Kaman, Koronadel and Libtong breeds were all developed from this breed.
a)
Philippine Native Pig
b)
Poland China
c)
Duroc
38.
Breed originated in the Eastern United States from red hogd raised before 1865.
a)
Duroc
b)
Hampshire
c)
Yorkshire
39.
This breed was developed from four “synthetic” lines from carefully selected stock of EURIBRID, Europe’s leading animal breeding organization.
a)
Hypor
b)
Spotted Poland China
c)
Lacombe
40.
In handling newly purchased boar, boar must be isolated for atleast days in quarters that have been cleaned and sanitized 2 weeks before they arrive.
a)
30 days
b)
35days
c)
14 days
41.
A young male pig that has been castrated.
a)
Barrow
b)
Boar
c)
Sow
42.
An uncastrated male pig. Also, a wild pig that shares ancestors with the domesticated hog.
a)
Boar
b)
Barrow
c)
Gilt
43.
The phenomenon of exposure to mature male pigs causing early puberty in female pigs.
a)
Boar Effect
b)
Barrow Effect
c)
Sow Effect
44.
The process of giving birth to piglets.
a)
Farrowing
b)
Weaning
c)
Weanling
45.
The phase between a pig's birth and the time when it is ready to go to market.
a)
Finisher Pig
b)
Grower Pig
c)
Starter Pig
46.
A business that breeds pigs and then sells them to another business, which will raise them to market size.
a)
Farrowing Operation
b)
Farrow to Finish Operation
c)
Finishing Operation
47.
A business that breeds pigs, raises them until they are ready to be slaughtered, and then sells them for profit.
a)
Farrow to Finish Operation
b)
Farrowing Operation
c)
Finishing Operation
48.
A business that purchases larger pigs at auction or at market and feeds them to bring them to a greater weight for resale.
a)
Finishing Operation
b)
Farrowing Operation
c)
Farrow to Finish Operation
49.
The process of cleaning a pig, or flushing its nasal cavities with pressurized water. Foster: An individual pig that is available for adoption or sale.
a)
Flushing
b)
Farrowing
c)
Mating
50.
A pig that is between the young stage and the market stage.
a)
Grower Pig
b)
Starter Pig
c)
Finisher Pig
51.
A small female pig no older than 6 months.
a)
Gilt
b)
Sow
c)
Boar
52.
The process of copulation for reproduction.
a)
Mating
b)
Farrowing
c)
Flushing
53.
Types or breeds of pigs designed specifically for meat or human consumption.
a)
Meat Breeds
b)
Mother Breeds
c)
Upgraded Breeds
54.
The process of a female pig delivering piglets, from the first stage of labor until birth.
a)
Parturition
b)
Farrowing
c)
Reproduction
55.
A growing or aging pig.
a)
Hog
b)
Sow
c)
Boar
56.
The practice of feeding pigs a set amount of feed at certain times of the day, rather than allowing them to feed at will.
a)
Limit Feeding
b)
Flushing
c)
Ad Libitum Feeding
57.
Breeds of female pigs intended to mother several litters of pigs throughout their lifespan.
a)
Mother Breeds
b)
Meat Breeds
c)
Upgraded Breeds
58.
A growing pig (archaic term).
a)
Shoat
b)
Sow
c)
Gilt
59.
A pig between the age of weaning and when it reaches about 40 pounds in weight.
a)
Weaner Pig
b)
Weaning
c)
Boar
60.
An individual pig that is available for adoption or sale.
a)
Foster
b)
Mother
c)
Sow
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