Lactation
Meat Products
By-Products
Poultry Products
Random
100
A cows udder has 4 separate _________ each with a single teat.
Gland/quarter
100
The process of rendering an animal instantly unconscious and insensitive to pain
Stunning
100
Headcheese
100
Process for assessing the interior quality of eggs. Uses a bright light
Candling
100
Unpasteurized milk that is not tested or graded is called ______. It can be sold within the state, but you need a license
Raw Milk
200
The first milk produced after birth. Rich in nutrients and contains antibodies.
Colostrum
200
Breaking down a side of meat into wholesale and retail cuts.
Fabrication
200
What was the other term for an animal by-products?
Offal
200
Process of removing internal organs. (You have to be able to say it correctly)
Evisceration
200
The cuts of meat that you would find in the grocery store.
Retail cuts
300
What is the process called when milk is heated to 161 degrees for 15 seconds to kill bacteria that makes milk spoil.
Pasteurization.
300
Term for the process of draining blood from the animal. (You have to be able to say it properly)
Exsanguination
300
Name one of the types of feed additives: ______ meal.
Bone, poultry, blood, or feather.
300
What were the three grades for eggs? 100pts for each on you get.
AA, A, B
300
All milk and meat products are _________ free.
Antibiotic
400
The process where milk is forced through small holes at high pressure to break down fat globules.
Homogenization
400
What are the three highest/best quality cuts of beef?
Prime, choice, select
400
Term for egg whites, used as a coagulating agent
Albumen
400
If the chicken carcass is not able to be sold as Grade A, it can be sold as a ______ product. This includes marinating, trimming, or breading.
Value-added
400
Name the 4 types of dairy products. 100pts for each one you get.
Fluid milk hard products, soft products, cheese
500
The tiny cavities in each quarter that contain secretory cells that produce milk. (Also found in lungs)
Alveoli
500
The amount of usable lean meat on the carcass
Yield grading
500
What part of the body is tripe from?
Stomach lining
500
Name one of the common bacteria that causes foodborne illnesses
Salmonella, Staphylococcus, Campylobacter, Listeria, E.coli
500
What two body parts on cows over 30 months old were banned as food additives because there was an increased risk of transmitting Mad Cow Disease? Need to get them both
Brain and spinal cords