I Love Chickens
. What is the most desirable part of a market broiler?
A. Wings
B. Drumstick
C. Breast
D. Back
C. Breast
What is the highest possible USDA grade when at least one wing is missing?
A. NG
B. A
C. B
D. C
D. C
How many classes of ready-to-cook carcasses will there be in a FFA poultry
judging contest?
A. One
B. Three
C. Two
D. Four
C. Two
What is length of back directly correlated?
A. Square back
B. Length of keel
C. Width of shoulders
D. Crooked back
B. Length of Keel
What should man-made disqualifications be considered?
A. Not real
B. Real
C. Real but not cull worthy
D. A sign to keep the bird
B. Real
How can you tell if a bird is blind?
A. Cloudy eyes
B. Colored feathers
C. Closed eyes
D. Square eyes
A. Cloudy Eyes
. Which of the following are the meat parts of the carcass?
A. Breast and leg
B. Wings
C. Back
D. Tail and leg
A. Breast and Leg
. What are the non-meaty parts of the carcass?
A. Wings and back
B. Breast and legs
C. Tail
D. Kee
A. Wings and Back
What is the first thing a judger should look for when handling a bird?
A. Body mass
B. Body confirmation
C. Automatic disqualifications
D. Width of hip
C. Automatic Disqualifications
What is wry neck?
A. Straight neck
B. Long neck
C. Crooked neck
D. Meaty cut from the neck
C. Crooked Neck
What is the width of breast of carryback?
A. Body conformation
B. Pygostyle
C. Pullet
D. Fleshing
D. Fleshing
hat is the highest possible USDA grade when a wing is removed at the mid?joint?
A. A
B. B
C. C
D. NG
B. B
To remain USDA grade A, how much flesh can be exposed on a carcass which is
6 to 16 pounds?
A. 1/4 inch
B. 1 inch
C. 1/2 inch
D. 3/4 inch
C. 1/2 inch
How many birds do you keep and cull?
A. Three
B. Eight
C. Five
D. Four
7. Four
What is the highest possible USDA grade for a carcass with one broken bone?
A. A
B. B
C. C
D. NG
B. B
Which is considered an automatic culling genetic defect?
A. Shank discoloration
B. Straight toes
C. Wide breast
D. Black primary feathers on females
A. Shank Discoloration
. To move from a grade B to a grade C carcass, how much flesh must be exposed
on one part of the carcass?
A. 1/2
B. 3/4
C. 1/4
D. 1/3
D. 1/3
. What should a carcass be evaluated on after determining the grades and placing
the class?
A. Fat
B. Bone size
C. Weight
D. Yieldable meat
D. Yieldable Meat
. Which is a non-meaty part of the carcass?
A. Back
B. Breast
C. Carryback
D. Loin
A. Back
What grade would the carcass receive if the tail trim-out is past the hips?
A. A
B. B
C. C
D. NG
D. NG
What is the first and middle name of Mrs. Winters new baby
Emree Danielle
What are the first 5 words of the FFA creed?
I believe in the future
What color was the gatorade in the super bowl?
purple
What are the last 7 words in the FFA Creed?
for my part in that inspiring task.
What is did Mrs. Fitzthum do as a job for 12 years? (not as a substitute)
Hotel Manager would allow personal assistant to Matt Hagny or similar