Poultry Quiz
Authored by Omar Montalvo
Other
6th - 8th Grade
Used 1+ times
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5 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Candling is:
The process of using a light to inspect the interior quality of an egg
The external opening at the rear of the bird used for egg-laying and waste elimination
The loss of yellow pigment in laying hens, indicating egg production levels
The joint in a bird’s leg corresponding to the human ankle
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Albumen is:
The white of an egg, an important indicator of egg quality
The breastbone of a bird, used to assess the overall body confirmation and meatiness
The fleshy crest on top of a chicken’s head
The condition, distribution, and texture of feathers on a bird
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Shank is:
The portion of a chicken’s leg between the hock and toes
The measure of the amount of meat and its condition on a processed bird
The external opening at the rear of the bird
The loss of yellow pigment in laying hens
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Carcass Quality refers to:
A measure of the amount of meat and its condition on a processed bird
The process of using a light to inspect the interior quality of an egg
The white of an egg, an important indicator of egg quality
The joint in a bird’s leg corresponding to the human ankle
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Comb is:
The fleshy crest on top of a chicken’s head, which varies in shape and size depending on breed
The portion of a chicken’s leg between the hock and toes
The external opening at the rear of the bird used for egg-laying and waste elimination
The breastbone of a bird, used to assess the overall body confirmation and meatiness
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