Deck 18: Poultry and Eggs

Question 1

The _____ determines the color of the shell.

Question 2

Each of the 283 million laying birds in the United States produces _____ eggs a year.

A)more than 500
B)250 to 300
C)approximately 150
D)nearly 200

Answer 2

B

Question 3

Poultry houses should be located near other farm structures.

Answer 3

False

Question 4

Most meat-production units brood and grow from 50,000 to 75,000 turkeys _____ per year.

A)two times
B)four times
C)three and one-half times
D)five and one-half times

Question 5

_____ percent of all turkeys produced are processed as parts.

A)Nearly 25
B)More than 50
C)Roughly 38
D)Approximately 14

Question 6

When an entire muscle is discolored,it is frequently the breast muscle.

Question 7

In poultry growing houses,space allowances range from _____ per bird.

A)0.7 square foot to 1.0 square foot
B)0.5 square foot to 1.5 square foot
C)1.0 square foot to 2.0 square foot
D)1.5 square foot to 3.0 square foot

Question 8

Young chicks require a room temperature of about 87 degrees F (31 degrees C)_____ of life.

A)for their first month
B)for just the first 24 hours
C)during the first two weeks
D)during the first week

Question 9

The commercial turkey is a white hybrid that is so large that it can no longer efficiently breed by natural means.

Question 10

Classification is determined by appearance and color.

Question 11

Turkey hens are marketed at _____ weeks of age.

A)16
B)12 to 14
C)16 to 20
D)10

Question 12

Chickens,turkeys,ducks,geese,guineas,and pigeons are all eligible for grading and certification services provided by the USDA.

Question 13

A 3-ounce piece of roasted chicken or turkey breast provides _____ kcal of energy.

A)about 140
B)approximately 160
C)more than 200
D)less than 100

Question 14

In the mid-1990s,per capita consumption of broilers surpassed the per capita consumption of both beef and pork.

Question 15

When cracked onto a surface,a Grade AA egg _____.

A)spreads out significantly
B)will stand up tall
C)the yolk will appear flattened
D)will have more thin white than thick white

Question 16

When judging for egg production,the birds must be handled individually.

Question 17

The moment an egg is laid,physical and chemical changes begin to reduce its freshness.

Question 18

Turkeys are produced seasonally.

Question 19

Yolk color depends on _____.

A)quality of the egg
B)time of year
C)breed of hen
D)geographic region

Question 20

Total per capita consumption of poultry more or less equals the total per capita consumption of red meat.