2013-2014 STATE FFA POULTRY EVALUATION

CAREER DEVELOPMENT EVENT

KNOWLEDGE TEST

Contestant Number: Name;_____________________________________

Chapter Name:___________________________________________ Score:

Directions: Read each question carefully and choose the best possible answer. Using the
Universal Judging Form, find the section that is identified as Questions/Exam and bubble in
the correct answer for question 1 - 25 on this test. Each correct answer is worth two (2)
points. The maximum score is 50. PLEASE DO NOT MAKE ANY MARKS ON THIS TEST!

_____ 1. The principal advantage in using official standards and grades is to furnish an
acceptable common language in the trading and marketing of the product, thus
making possible:
A. The start of disputes
B. Dispensing of unwanted eggs
C. Controling cholesterol content
D. Establishing buying guides for consumers

_____ 2. Grades apply to “lots” of eggs such as:

A. Dozens, 30 dozen cases and carloads
B. Dozens, 50 dozen cases and 100 dozen cases
C. Dozens & 1,000 counts
D Dozens, 2 dozen, 3 down and 4 dozen

_____ 3. Which of the following instruments is used to determine interior/internal quality

factors of eggs:
A. Script
B. Candling light
C. X Rays
D. Nano technology

_____ 4. When evaluating the final grade of the interior quality of a egg with an air cell
greater than 3/16 inch, you would grade this egg as a:
A. AA
B. A
C. B
D. Loss
_____ 5. The U.S. standards, grades, and weight classes for shell eggs defines certain eggs
that are inedible, cooked, frozen, contaminated, musty, moldy, or contains a large
blood spot as:
A. AA
B. A
C. B
D. Loss

_____ 6. Which of the following is not used to define egg shell soundness?
A. Check
B. Dented Check
C. Defeat
D. Leaker

_____ 7. The temperature of a freshly laid egg is:

A. 105 degrees F
B. 110 degrees F
C. 98 degrees F
D. 90 degrees F

_____ 8. In these operations parent birds of breeder male and breeder females are raised to
produce fertile hatching eggs:
A. Broiler grow out operations
B. Egg breeder operations
C. Broiler processing
D. Grow out operation

_____ 9. An example of a purebred chicken is:

A. Benton Rhode Island Red
B. Yellow Cockrels
C. White Sebrights
D. Small Fowl

_____ 10. This is considered the standard for raising poultry for show:
A. American Poultry Association
B. www.bantamclub.com
C. The poultry science manual of FFA Career Development Event
D. The Standard of Perfection

_____ 11. A common myth is that:

A. Green-Blue shelled eggs are higher in cholesterol
B. Green color yolks in eggs are from contamination with bacteria
C. Brown eggs are more nutritious than white shelled eggs
D Eggs do not contain any fat
_____ 12. Poultry meat should be cooked to an internal temperature of _____ and eggs to an
internal temperature of _____ to kill any bacteria or salmonella.
A. 98F, 120F
B. 98F, 98F
C. 170F, 160F
D 260F, 270F

_____ 13. The Rhode Island Red, Plymouth Rock and New Hampshire are all breeds of this
class of chickens:
A. American
B. Asiatic
C. Continental
D. English

_____ 14. The purpose of this program is to reduce the threat of egg transmitted diseases:
A. The Standard of Perfection
B. National Poultry Improvement Plan (NPIP)
C. Purebred Birds
D. PETA

_____ 15. A growing niche market and alternative to confinement in the poultry industry is:
A. Waterfowl
B. Purebred Birds
C. Layer Houses
D. Free Range Poultry

_____ 16. The majority of ducks raised commercially in the US are this breed:
A. Muscovy
B. Rouen
C. Campbell
D. White Pekins

_____ 17. The major breeds of geese in the heavy class are:
A. Sebastapol, Pilgrim, Batt
B. Chinese, Tuffed, Roman
C. Canada, Egyptian, Pomeranian
D. Toulouse, Emden, African

_____ 18. Before purchasing these birds you must determine if a permit is required in your
state:
A. Organic free range poultry
B. Game Birds
C. Turkeys
D. Ducks
_____ 19. Geese raised on pasture consume large amounts of:
A. Feathers
B. Rouphages & fiber
C. Commercial feeds
D. Vitamins

_____ 20. Producing game birds in confinement can lead to:

A. Cannibalism
B. Green Yolks
C. Cholesterol
D. Less aggressive birds

_____ 21. Traditionally this practice is performed on chickens between 7 to 10 days of age:
A. Sanitizing & disinfecting the house
B. Lowering the feed level in feeders for several days
C. Adding grit to the feed trays
D. Beak trimming

_____ 22. Cracked eggs can be caused by:

A. Improved genetics
B. Lower environmental temperatures
C. Respiratory diseases such as bronchitis and new castle diseases
D. Low air moisture levels

_____ 23. The unit of measurement of light on one square foot of surface area with a distance
of one foot from the light source is called:
A. Lumen
B. Watt
C. Foot Candle
D. Lux

_____ 24. Blood spots or meat spots aggregating not more than one eight inch in diameter
qualify as a:
A. AA Quality
B. A Quality
C. Loss
D. B Quality

_____ 25. When examining exterior quality factors on egg shells that have a fine hair line
crack, the membrane is intact, and the egg contents do not leak qualifies as a:
A. Non gradable
B. Check
C. Leaker
D. AA, A or B Quality
 2013-2014 STATE FFA Poultry EVALUATION
CAREER DEVELOPMENT EVENT
KNOWLEDGE TEST

ANSWER SHEET
# Answer Text and page number

1. D Poultry Science Manual for National FFA Career Development Events B-22
2. A Poultry Science Manual for National FFA Career Development Events B-22
3. B Poultry Science Manual for National FFA Career Development Events B-23
4. C Poultry Science Manual for National FFA Career Development Events B-25
5. D Poultry Science Manual for National FFA Career Development Events B-28
6. C Poultry Science Manual for National FFA Career Development Events B-31
7. A Poultry Science Manual for National FFA Career Development Events B-25
8. B Poultry Science Manual for National FFA Career Development Events C-3
9. A Poultry Science Manual for National FFA Career Development Events C-143
10. D Poultry Science Manual for National FFA Career Development Events C-143
11. C Poultry Science Manual for National FFA Career Development Events C-146
12. C Poultry Science Manual for National FFA Career Development Events C-147
13. A Poultry Science Manual for National FFA Career Development Events C-144
14. B Poultry Science Manual for National FFA Career Development Events C-145
15. D Poultry Science Manual for National FFA Career Development Events C-148
16. D Poultry Science Manual for National FFA Career Development Events C-149
17. D Poultry Science Manual for National FFA Career Development Events C-149
18. B Poultry Science Manual for National FFA Career Development Events C-152
19. B Poultry Science Manual for National FFA Career Development Events C-151
20. A Poultry Science Manual for National FFA Career Development Events C-152
21. D Poultry Science Manual for National FFA Career Development Events C-133
22. C Poultry Science Manual for National FFA Career Development Events C-141
23. A Poultry Science Manual for National FFA Career Development Events C-140
24. D Poultry Science Manual for National FFA Career Development Events C-23
25. B Poultry Science Manual for National FFA Career Development Events B-31