Draft. 1. When a pork carcass is hanging on the rail, the wholesale cut that includes the belly area called the side yields the retail cuts of:

Transcription

1 Draft Student Name: Teacher: Date: District: Wake County Assessment: 9_12 Agriculture AA21 - Animal Science I Test 1 Description: Test 3: Livestock Evaluation and Selection Form: 501 Draft 1. When a pork carcass is hanging on the rail, the wholesale cut that includes the belly area called the side yields the retail cuts of: A. Blade roast and sliced ham. B. Ribeye roast and ribeye steak. C. Smoked ham and loin chop. D. Spareribs and sliced bacon. 2. Pork chops come from the wholesale cut of a hog s back called the: A. Clear plate. B. Fat back. C. Loin. D. Shoulder. 3. The four cuts that represent about 75 percent of the total retail value of the hog carcass are: A. Bacon, fat back, feet and jowl. B. Boston shoulder, picnic shoulder, ham and loin. C. Picnic shoulder, fat back, spareribs and ham. D. Spareribs, loin, ham and bacon.

2 4. The rear leg of a hog is the: A. Foot. B. Ham. C. Loin. D. Picnic shoulder. 5. High-value wholesale cuts of beef come from the: A. Brisket, chuck, flank and shank. B. Loin, rib, round and rump. C. Loin, ham, belly and shoulder. D. Plate, chuck, flank and head. 6. The wholesale cut of beef that compares in location to the leg or ham on a hog is the: A. Flank. B. Ham. C. Round. D. Shank. 7. Retail cuts of rib eye and T-bone steaks come from the wholesale cuts of: A. Brisket and chuck. B. Rib and short loin. C. Round and flank. D. Sirloin and chuck. 8. When the carcasses are hanging on the rails, the wholesale cuts at the top for beef and pork respectively are: A. Chuck and blade shoulder. B. Rib and side. C. Round and leg. D. Sirloin and loin.

3 9. An animal's overall physical arrangement of body tissue and bone is called: A. Muscle. B. Confirmation. C. Breed character. D. Anatomy. 10. An animal s parts are its: A. Anatomy. B. Biology. C. Physiology. D. Zoology. 11. The red part on top of a chicken s head that helps indicate the sex, production and maturity of the chicken is the: A. Beak. B. Comb. C. Ear Lobe. D. Wattle. 12. The leg of a chicken is the: A. Cape. B. Shank. C. Spur. D. Wattle. 13. The MOST muscled portion of the rear leg of a beef animal is the: A. Ham. B. Hock. C. Poll. D. Round.

4 14. The muscled part between the front legs of a beef animal is the: A. Brisket. B. Dewlap. C. Hock. D. Stifle. 15. On a beef animal or a hog, the top part of the head between the ears is the: A. Cheek. B. Muzzle. C. Poll. D. Snout. 16. In addition to conformation, body capacity and breed character, another major visual consideration for selecting breeding beef or swine animals is the: A. Color of the animal s eyes. B. Color of the animal s hair. C. Size of the animal s mouth. D. Structural soundness of feet and legs. 17. The part of a hog or beef animal located between the loin and the tail is the: A. Back. B. Fore flank. C. Ribs. D. Rump. 18. On live beef cattle, the hair on the bottom end of the tail is the: A. Brisket. B. Dewlap. C. Pastern. D. Switch.

5 19. On a hog or beef animal, the part of the rear leg that corresponds to the knee on the front leg, but bends the opposite way is the: A. Dew claw. B. Hock. C. Hoof. D. Pin bones. 20. On a live hog, the section between the belly and the top of the hog that contains the ribs is the: A. Foot. B. Jowl. C. Pastern. D. Side. 21. On a beef animal, the bones on each side nearest the tail head are the: A. Fetlocks. B. Hip bones. C. Knee bones. D. Pin bones. 22. On a live mature chicken, the red parts under the beak that look similar to the comb are the: A. Ear lobes. B. Nostrils. C. Spurs. D. Wattles. 23. On a chicken s legs, the part that bends is the: A. Hackle. B. Hock. C. Knee. D. Saddle.

6 24. Animals with undesirable physical characteristics should be: A. Added to the herd. B. Bred to genetically inferior animals. C. Culled from the herd. D. Moved to another pasture. 25. The body capacity of an animal refers to: A. The depth of rib. B. The height of the animal. C. Structural soundness. D. Amount of finish. 26. If each of three large-framed steers has different U.S. quality grades of Prime, Choice and Select but appears to have about the same degree of muscling, which would have the best yield grade? A. Prime B. Choice C. Select D. No difference in grade 27. The intermingling of fat among the lean muscle fibers in the rib eye muscle of beef is called: A. Backfat. B. Cutability. C. Marbling. D. Yield grade. 28. The class or kind of animal, age or maturity, and marbling and firmness are used to determine the beef carcass: A. By-product grade. B. Quality grade. C. Sanitation grade. D. Yield grade.

7 29. The percentage of a beef carcass that is boneless, closely trimmed retail cuts from the round, loin, rib and chuck determines the: A. Breed. B. Marbling. C. Quality grade. D. Yield grade. 30. The degrees of muscling in slaughter hogs are: A. Above average, average and below average. B. Normal and abnormal. C. Thick, average and thin. D. Very thick, thick and thin. 31. The yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of an animal carcass is called: A. Cutability. B. Degree of muscling. C. Marbling. D. Quality. 32. The minimum degree of muscling required for U.S. No. 1 slaughter barrows and gilts is: A. Average. B. Thick. C. Thin. D. Very thick. 33. Chickens or turkeys with the feathers, blood, viscera, head and feet removed are: A. Grade A poultry. B. Grade B poultry. C. Ready-to-cook poultry. D. Ready-to-eat poultry.

8 34. The United States Department of Agriculture grades for poultry carcasses and parts indicate the: A. Absence or presence of diseases. B. Breed of poultry. C. Degree of cleanliness. D. Quality. 35. The lowest or WORST grade for poultry carcasses or parts is: A. Grade A. B. Grade B. C. Grade C. D. No grade. 36. The term used to describe the amount of muscling in a poultry carcass is: A. Defeathering. B. Exposed flesh. C. Fleshing. D. Missing parts. 37. The MAXIMUM amount of exposed flesh on the breast and legs of a Grade A chicken or turkey carcass is: A. 1/4". B. 1 square inch. C. 2 square inches. D. No limit. 38. Confirmation, fleshing, fat covering, exposed flesh, discolorations, disjointed and broken bones, missing parts and freezing defects are poultry carcass grading terms called: A. Maximum defects. B. Quality factors. C. Sanitation grades. D. USDA grades.

9 39. Logical slaughter potential and thriftiness are the basis for: A. Breeding swine grades. B. Feeder pig grades. C. Slaughter barrow and gilt grades. D. Slaughter sow grades. 40. Barrow, gilt, sow, boar and stag are the five swine: A. Sex classes. B. USDA grades. C. Use classes. D. Yield grades. 41. Frame size, muscle thickness and thriftiness are the three factors that determine grades for: A. Feeder cattle. B. Finish cattle. C. Finish swine. D. Slaughter cattle. 42. Steer, heifer, cow, bull and stag are the five beef animal: A. Marbling classes. B. Sex classes. C. USDA grades. D. Yield grades. 43. The type of livestock that has both yield grades and quality grades is: A. Feeder cattle. B. Feeder pigs. C. Slaughter cattle. D. Slaughter hogs.

10 44. The MAXIMUM age for Prime, Choice, Select and Standard grades of steers and heifers is: A. 12 months. B. 24 months. C. 42 months. D. No age limit. 45. The class of slaughter cattle that does NOT have a Prime grade is: A. Bullocks. B. Cows. C. Heifers. D. Steers. 46. The age of the beef animal and the amount of marbling in the carcass affect the: A. Quality grades. B. Sex classes. C. Use classifications. D. Yield grades. 47. The Yield grade of slaughter steers that has the HIGHEST percentage of retail cuts of beef is: A. 1 B. 5 C. A. D. Prime. 48. In live barrows and gilts, the yield is evaluated by considering the degree of muscling and the thickness of: A. Backfat. B. Hair. C. Hooves. D. Jowl.

11 49. The actual yield of slaughtered barrows and gilts is determined by the percent of the carcass weight that is: A. Bones, skin and hair. B. Fat. C. Ham, loin, Boston butt and picnic shoulder. D. Liquid and solid waste in the body cavity. 50. What is the USDA grade for a 230 pound barrow that has thick muscling and.85 inches of backfat over the last rib? A. 1 B. 2 C. 3 D What is the USDA grade for a 225 pound gilt that has thick muscling and.85 inches of backfat over the last rib? A. 1 B. 2 C. 3 D What is the USDA grade for a 240 pound barrow that has averaged muscling and 1.3 inches of backfat over the last rib? A. 1 B. 2 C. 3 D What is the USDA grade for a 240 pound gilt that has thin muscling and 1.4 inches of backfat over the last rib? A. 1 B. 2 C. 3 D. 4

12 54. What is the grade for a feeder pig that looks unthrifty or diseased, has wrinkled skin and has a head that looks to large for the rest of the body? A. U.S. No. 2 B. U.S. No. 3 C. U.S. No. 4 D. U.S. Utility 55. What is the grade for a feeder pig that has a large frame and thick muscling and is trim? A. U.S. No. 1 B. U.S. No. 3 C. U.S. Utility D. U.S. Cull 56. What is the grade for a feeder steer that has a long, tall skeleton in relation to his age, a slightly thin fat covering and thick muscling? A. No. 1 B. Large Frame, No. 1 C. Medium Frame, No. 2 D. Small Frame, No What is the grade for a feeder steer that is short in length and short in height, has a slightly think fat covering and has moderate muscling? A. No. 1 B. Medium Frame, No. 1 C. Small Frame, No. 2 D. Small Frame, No What is the grade for a feeder heifer that has a long, tall skeleton in relation to her age, slightly thin fat covering and moderate muscling? A. Large Frame, No. 2 B. Medium Frame, No. 2 C. Large Frame, No. 3 D. Small Frame, No. 3

13 59. What is the quality grade for a 38 month of age 900 pound Angus steer that has.8 inches of fat over the ribeye, appears full and thick over the back, loin and rump, has fat in the cod and has thick muscling in the round and forearm? A. Commercial B. Prime C. Select D. Standard 60. If in doubt when determining the U.S. quality grade of grain-fed slaughter steers, what would be the best educated guess since more than 80% has this grade? A. Choice B. Prime C. Select D. Utility

14 Draft Student Name: Teacher: Date: District: Wake County Assessment: 9_12 Agriculture AA21 - Animal Science I Test 1 Description: Test 3: Livestock Evaluation and Selection Form: 501 Draft 1. When a pork carcass is hanging on the rail, the wholesale cut that includes the belly area called the side yields the retail cuts of: NCCTE.9_12.AE.AA A. Blade roast and sliced ham. B. Ribeye roast and ribeye steak. C. Smoked ham and loin chop. D. Spareribs and sliced bacon. 2. Pork chops come from the wholesale cut of a hog s back called the: NCCTE.9_12.AE.AA A. Clear plate. B. Fat back. C. Loin. D. Shoulder. 3. The four cuts that represent about 75 percent of the total retail value of the hog carcass are: NCCTE.9_12.AE.AA A. Bacon, fat back, feet and jowl. B. Boston shoulder, picnic shoulder, ham and loin. C. Picnic shoulder, fat back, spareribs and ham. D. Spareribs, loin, ham and bacon.

15 4. The rear leg of a hog is the: NCCTE.9_12.AE.AA A. Foot. B. Ham. C. Loin. D. Picnic shoulder. 5. High-value wholesale cuts of beef come from the: NCCTE.9_12.AE.AA A. Brisket, chuck, flank and shank. B. Loin, rib, round and rump. C. Loin, ham, belly and shoulder. D. Plate, chuck, flank and head. 6. The wholesale cut of beef that compares in location to the leg or ham on a hog is the: NCCTE.9_12.AE.AA A. Flank. B. Ham. C. Round. D. Shank. 7. Retail cuts of rib eye and T-bone steaks come from the wholesale cuts of: NCCTE.9_12.AE.AA A. Brisket and chuck. B. Rib and short loin. C. Round and flank. D. Sirloin and chuck.

16 8. When the carcasses are hanging on the rails, the wholesale cuts at the top for beef and pork respectively are: NCCTE.9_12.AE.AA A. Chuck and blade shoulder. B. Rib and side. C. Round and leg. D. Sirloin and loin. 9. An animal's overall physical arrangement of body tissue and bone is called: A. Muscle. B. Confirmation. C. Breed character. D. Anatomy. 10. An animal s parts are its: A. Anatomy. B. Biology. C. Physiology. D. Zoology. 11. The red part on top of a chicken s head that helps indicate the sex, production and maturity of the chicken is the: A. Beak. B. Comb. C. Ear Lobe. D. Wattle.

17 12. The leg of a chicken is the: A. Cape. B. Shank. C. Spur. D. Wattle. 13. The MOST muscled portion of the rear leg of a beef animal is the: A. Ham. B. Hock. C. Poll. D. Round. 14. The muscled part between the front legs of a beef animal is the: A. Brisket. B. Dewlap. C. Hock. D. Stifle. 15. On a beef animal or a hog, the top part of the head between the ears is the: A. Cheek. B. Muzzle. C. Poll. D. Snout.

18 16. In addition to conformation, body capacity and breed character, another major visual consideration for selecting breeding beef or swine animals is the: A. Color of the animal s eyes. B. Color of the animal s hair. C. Size of the animal s mouth. D. Structural soundness of feet and legs. 17. The part of a hog or beef animal located between the loin and the tail is the: A. Back. B. Fore flank. C. Ribs. D. Rump. 18. On live beef cattle, the hair on the bottom end of the tail is the: A. Brisket. B. Dewlap. C. Pastern. D. Switch. 19. On a hog or beef animal, the part of the rear leg that corresponds to the knee on the front leg, but bends the opposite way is the: A. Dew claw. B. Hock. C. Hoof. D. Pin bones.

19 20. On a live hog, the section between the belly and the top of the hog that contains the ribs is the: A. Foot. B. Jowl. C. Pastern. D. Side. 21. On a beef animal, the bones on each side nearest the tail head are the: A. Fetlocks. B. Hip bones. C. Knee bones. D. Pin bones. 22. On a live mature chicken, the red parts under the beak that look similar to the comb are the: A. Ear lobes. B. Nostrils. C. Spurs. D. Wattles. 23. On a chicken s legs, the part that bends is the: A. Hackle. B. Hock. C. Knee. D. Saddle.

20 24. Animals with undesirable physical characteristics should be: A. Added to the herd. B. Bred to genetically inferior animals. C. Culled from the herd. D. Moved to another pasture. 25. The body capacity of an animal refers to: A. The depth of rib. B. The height of the animal. C. Structural soundness. D. Amount of finish. 26. If each of three large-framed steers has different U.S. quality grades of Prime, Choice and Select but appears to have about the same degree of muscling, which would have the best yield grade? A. Prime B. Choice C. Select D. No difference in grade 27. The intermingling of fat among the lean muscle fibers in the rib eye muscle of beef is called: A. Backfat. B. Cutability. C. Marbling. D. Yield grade.

21 28. The class or kind of animal, age or maturity, and marbling and firmness are used to determine the beef carcass: A. By-product grade. B. Quality grade. C. Sanitation grade. D. Yield grade. 29. The percentage of a beef carcass that is boneless, closely trimmed retail cuts from the round, loin, rib and chuck determines the: A. Breed. B. Marbling. C. Quality grade. D. Yield grade. 30. The degrees of muscling in slaughter hogs are: A. Above average, average and below average. B. Normal and abnormal. C. Thick, average and thin. D. Very thick, thick and thin. 31. The yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of an animal carcass is called: A. Cutability. B. Degree of muscling. C. Marbling. D. Quality.

22 32. The minimum degree of muscling required for U.S. No. 1 slaughter barrows and gilts is: A. Average. B. Thick. C. Thin. D. Very thick. 33. Chickens or turkeys with the feathers, blood, viscera, head and feet removed are: A. Grade A poultry. B. Grade B poultry. C. Ready-to-cook poultry. D. Ready-to-eat poultry. 34. The United States Department of Agriculture grades for poultry carcasses and parts indicate the: A. Absence or presence of diseases. B. Breed of poultry. C. Degree of cleanliness. D. Quality. 35. The lowest or WORST grade for poultry carcasses or parts is: A. Grade A. B. Grade B. C. Grade C. D. No grade.

23 36. The term used to describe the amount of muscling in a poultry carcass is: A. Defeathering. B. Exposed flesh. C. Fleshing. D. Missing parts. 37. The MAXIMUM amount of exposed flesh on the breast and legs of a Grade A chicken or turkey carcass is: A. 1/4". B. 1 square inch. C. 2 square inches. D. No limit. 38. Confirmation, fleshing, fat covering, exposed flesh, discolorations, disjointed and broken bones, missing parts and freezing defects are poultry carcass grading terms called: A. Maximum defects. B. Quality factors. C. Sanitation grades. D. USDA grades. 39. Logical slaughter potential and thriftiness are the basis for: A. Breeding swine grades. B. Feeder pig grades. C. Slaughter barrow and gilt grades. D. Slaughter sow grades.

24 40. Barrow, gilt, sow, boar and stag are the five swine: A. Sex classes. B. USDA grades. C. Use classes. D. Yield grades. 41. Frame size, muscle thickness and thriftiness are the three factors that determine grades for: A. Feeder cattle. B. Finish cattle. C. Finish swine. D. Slaughter cattle. 42. Steer, heifer, cow, bull and stag are the five beef animal: A. Marbling classes. B. Sex classes. C. USDA grades. D. Yield grades. 43. The type of livestock that has both yield grades and quality grades is: A. Feeder cattle. B. Feeder pigs. C. Slaughter cattle. D. Slaughter hogs.

25 44. The MAXIMUM age for Prime, Choice, Select and Standard grades of steers and heifers is: A. 12 months. B. 24 months. C. 42 months. D. No age limit. 45. The class of slaughter cattle that does NOT have a Prime grade is: A. Bullocks. B. Cows. C. Heifers. D. Steers. 46. The age of the beef animal and the amount of marbling in the carcass affect the: A. Quality grades. B. Sex classes. C. Use classifications. D. Yield grades. 47. The Yield grade of slaughter steers that has the HIGHEST percentage of retail cuts of beef is: A. 1 B. 5 C. A. D. Prime.

26 48. In live barrows and gilts, the yield is evaluated by considering the degree of muscling and the thickness of: A. Backfat. B. Hair. C. Hooves. D. Jowl. 49. The actual yield of slaughtered barrows and gilts is determined by the percent of the carcass weight that is: A. Bones, skin and hair. B. Fat. C. Ham, loin, Boston butt and picnic shoulder. D. Liquid and solid waste in the body cavity. 50. What is the USDA grade for a 230 pound barrow that has thick muscling and.85 inches of backfat over the last rib? A. 1 B. 2 C. 3 D What is the USDA grade for a 225 pound gilt that has thick muscling and.85 inches of backfat over the last rib? A. 1 B. 2 C. 3 D. 4

27 52. What is the USDA grade for a 240 pound barrow that has averaged muscling and 1.3 inches of backfat over the last rib? A. 1 B. 2 C. 3 D What is the USDA grade for a 240 pound gilt that has thin muscling and 1.4 inches of backfat over the last rib? A. 1 B. 2 C. 3 D What is the grade for a feeder pig that looks unthrifty or diseased, has wrinkled skin and has a head that looks to large for the rest of the body? A. U.S. No. 2 B. U.S. No. 3 C. U.S. No. 4 D. U.S. Utility 55. What is the grade for a feeder pig that has a large frame and thick muscling and is trim? A. U.S. No. 1 B. U.S. No. 3 C. U.S. Utility D. U.S. Cull

28 56. What is the grade for a feeder steer that has a long, tall skeleton in relation to his age, a slightly thin fat covering and thick muscling? A. No. 1 B. Large Frame, No. 1 C. Medium Frame, No. 2 D. Small Frame, No What is the grade for a feeder steer that is short in length and short in height, has a slightly think fat covering and has moderate muscling? A. No. 1 B. Medium Frame, No. 1 C. Small Frame, No. 2 D. Small Frame, No What is the grade for a feeder heifer that has a long, tall skeleton in relation to her age, slightly thin fat covering and moderate muscling? A. Large Frame, No. 2 B. Medium Frame, No. 2 C. Large Frame, No. 3 D. Small Frame, No What is the quality grade for a 38 month of age 900 pound Angus steer that has.8 inches of fat over the ribeye, appears full and thick over the back, loin and rump, has fat in the cod and has thick muscling in the round and forearm? A. Commercial B. Prime C. Select D. Standard

29 60. If in doubt when determining the U.S. quality grade of grain-fed slaughter steers, what would be the best educated guess since more than 80% has this grade? A. Choice B. Prime C. Select D. Utility