Riding
Nutrients
Miscellaneous
Foot & Shoeing
Alphabet Soup
100

Warmup of the horse should begin with this gait

What is the "walk"

100

This nutrient does not need to be broken down for the horse to use it

What is "water"

100

The space between the horse's ears

What is the "poll"

100

The bent over portion of the nail which secures the shoe to the foot

What is a "clench" or "clinch"

100

Letter "R"

A small moveable loop on the bridle used to secure the loose ends of the straps

what is a "Runner"

200

The language used by the rider to communicate with the horse

What are the "aids"

200

A,D,E,K

What are the "fat soluble vitamins"

200

The horny growth occurring at the back of the fetlock 

What is the "ergot"

200

Cutting back the toe of the foot to make it fit the shoe

What is "dumping"

200

Letter "Y"

A horse in its first year of life is referred to as this.

What is a "Yearling"

300

A change in pace or speed

what is a "transition"

300

Fat soluble vitamin derived from carotene in carrots

What is "vitamin A"

300

A permanent mark made by freezing instead of heat.  The hair grows in white.  Usually numbers or letters

What is a "freeze brand"

300

A sharp hooked knife used to pare away excess sole or trim the frog

What is a "drawing knife"

300

Letter B

The term used to describe a method of holding the reins (common in jumping)

What is "bridging" the reins

400

Two fences with no stride in between them

What is a "bounce"

400

This water soluble vitamin is also known as ascorbic acid 

What is "Vitamin C"

400

Also known as glass eye.  The eye of the horse lacking iris pigmentation ED447

What is a "wall eye"

400

The horseshoe nail is accidently driven into the sensitive structures of the foot

What is "quicking" or "pricking"

400

Letter F

A term used to describe the movement when the horse hits the sole of the front foot with the toe of the hind foot.

What is "forging"

500

This action is used to prepare for transitions,  lighten and balance the horse, send into closed hands bringing hocks under him

What is a "half halt"

500

Also known as lipids, a useful and far more concentrated source of energy for the horse than carbohydrates

What are "fats"

500

Several words are used to name various faults with this anatomical structure:  calf, bench, bucked to name a few

What is the "knee"

500
The white line disintegrates as the result of infection caused by bacteria, yeast or fungus.

What is "white line disease" or "seedy toe"

500

Letter Q

Separating horses to prevent the spread of disease

What is "Quarantine"