Unit 3

Question 1

Internal quality factors of eggs are determined by ___________.

hand sorting

candling

visual inspection

machining

Answer 1

candling

Question 2

What price class is Grade A milk that is used in fluid cream products, yogurts, or perishable manufactured products (ice cream, cottage cheese and others)?

Class I

Class II

Class III

Class IV

Answer 2

Class II

Question 3

Match the size of egg with its correct label name:

Peewee

a.
27oz
b.
30oz
c.
18oz
d.
21oz
e.
24oz
f.
15oz

Answer 3

f. 15oz

Question 4

Match the size of egg with its correct label name:

Extra Large

a.
27oz
b.
30oz
c.
18oz
d.
21oz
e.
24oz
f.
15oz

Answer 4

a. 27oz

Question 5

Match the size of egg with its correct label name:

Large

a.
27oz
b.
30oz
c.
18oz
d.
21oz
e.
24oz
f.
15oz

Answer 5

e. 24oz

Question 6

Match the size of egg with its correct label name:

Small

a.
27oz
b.
30oz
c.
18oz
d.
21oz
e.
24oz
f.
15oz

Answer 6

c. 18oz

Question 7

Match the size of egg with its correct label name:

Medium

a.
27oz
b.
30oz
c.
18oz
d.
21oz
e.
24oz
f.
15oz

Answer 7

d. 21oz

Question 8

Match the size of egg with its correct label name:

Jumbo

a.
27oz
b.
30oz
c.
18oz
d.
21oz
e.
24oz
f.
15oz

Answer 8

b. 30oz

Question 9

What is the three digit day number relative to the day in the year the eggs were processed called?

Julian date

date

sell by date

plant code

Answer 9

Julian date

Question 10

The two major factors that affect the value of wool are nutrition and .

environment

fat

breeding

Answer 10

breeding

Question 11

The outer layer of the wool fiber is called a _______ and causes the fibers to cling together.

crimp

cuticle

cortex

medulla

Answer 11

cuticle

Question 12

______________ is made from the long fibers that have been combed to make sure the fibers run the same direction and not carded but washed.

worsted wool

coarse wool

fine wool

Answer 12

worsted wool

Question 13

Eggs must be cooled to an internal temperature of_____.

37°F

40°F

35°F

45°F

Answer 13

45°F

Question 14

The breed of sheep producing the finest wool is:

Rambouillet

Merino

Chicago

American Cormo

Answer 14

Merino

Question 15

What is the primary reason for pasteurization of milk?

break down fat globules

kill pathogens

flavor enhancer

sanitary reasons

Answer 15

kill pathogens

Question 16

What is the name of the process that breaks down the fat globules in milk so they will stay in suspension and not rise to the top?

refrigeration

pastuerization

homogenization

grading

Answer 16

homogenization

Question 17

In the United States, which state produces the most wool?

Arizona

Texas

Georgia

North Dakota

Answer 17

Texas

Question 18

In what state was the video produced?

New York

North Carolina

Wisconsin

Oregon

Answer 18

Wisconsin

Question 19

Salt in the cheese process, helps to prevent over-______

Salting

Ripening

Sweetness

Bacteria

Answer 19

Ripening

Question 20

What three milk proteins/ingredients make cheese?

Water, Fat, and Cream

Water, Bacteria, and Germs

Water, Carbohyrdates, Protein

Water, Casein, and Milk Fat

Answer 20

Water, Casein, and Milk Fat

Question 21

Small curds yield _____ cheeses.

Smaller

Larger

Harder

Softer

Answer 21

Harder

Question 22

What standard characteristics do cheese graders grade (or evaluate) in cheese?

Answer 22

Flavor, body and texture, color and finish, and appearance .

Question 23

What does it mean if you see a blood ring in the egg?

Answer 23

If you see a blood ring the embryo has died. The blood vessels will separate from the embryo and lay on the inside of the shell.

Question 24

What does it mean when you see an air bubble and then darker areas in the egg?

Answer 24

it has been fertilized.

Question 25

A __________ occurs during the incubation of chicken eggs when the chick begins to develop but then dies. fetus blood vessel blood ring embryo

Answer 25

blood ring

Question 26

The blood vessels which had begun to form begin to ________ and, rather than remaining attached to the embryo, they float in the yolk and form a circle which spans the circumference of the egg. form move decompose shift

Answer 26

decompose

Question 27

When you candle an egg and it's developing normally, what you'll see is a system of blood vessels which spread evenly across the surface of the yolk and look, at least in its early stages, like a _________. fly ant wasp spider

Answer 27

spider

Question 28

Is the ring made of bacteria?

Answer 28

No

Question 29

​Why does a chicken ​embryo stop developing? Bacterial infection Shaking or vibration Nutritional deficiency ​All are correct

Answer 29

All are correct

Question 30

What quality of wool produces/determines a better grade? Fine Texture The animal itself Length Coarse Texture

Answer 30

Fine Texture

Question 30

Which Wool System is used internationally? Wool Grade Micron Spinning Count American Blood Grade

Answer 30

Micron

Question 31

A micron is 1/25,000 1/10 1/25,400

Answer 31

1/25,40

Question 32

Which breed of sheep typically brings the smallest diameter fibers? Delaine-Merino Lincoln Cheviot Merino

Answer 32

Merino