Student Name: Teacher: Date: District: Craven Assessment: 9_12 Agriculture AA21 - Animal Science I Test 2 Description: Animal Science 1 Midterm S2014 Form: 501 1. About one-third of the projected employment openings for college graduates in the field of agriculture are in the category of: A. Agricultural production. B. Education and communication. C. Marketing and sales. D. Social services. 2. About 85% of the jobs in the agricultural marketing, merchandising and sales representatives category require: A. Associate degrees. B. Baccalaureate degrees. C. Doctoral degrees. D. Masters degrees. 3. Which of these careers related to animal science is in the education, communication and information specialists category? A. Agriculture education teacher B. Beef cattle farmer C. Food inspector D. Microbiologist 4. The best way to learn more about an occupation is: A. Library research. B. Watching television documentaries. C. Work experience. D. Worker interviews.
5. In the Dictionary of Occupational Titles, animal science occupational titles with the words "worker, laborer, helper, attendant or aide" usually require a: A. Baccalaureate degree. B. Doctors degree. C. High school diploma. D. Masters degree. 6. About two-thirds of the jobs in the agricultural scientists, engineers and related specialists category require: A. Associate degrees. B. Bachelors degrees. C. High school diploma. D. Masters or doctoral degrees. 7. Which of these categories of professionals does essential research and development that improves the competitive position of the United States in world markets? A. Education and communication specialists B. Managers and financial specialists C. Marketing and sales representatives D. Scientists and engineers 8. One area that should be considered when doing a self-analysis before choosing an occupation is the person s ability which means: A. Capacity to perform. B. Health, strength and stamina. C. How others see a person. D. Things that hold a person s attention. 9. Which of these careers related to animal science is in the social services professionals category? A. Animal scientist B. Food inspector C. Grain buyer D. Hog farmer 10. Which type of Supervised Agricultural Experience would require a written Training Agreement signed by the student, parent or guardian, teacher and employer or supervisor? A. Exploratory B. Improvement C. Placement D. Supplementary
11. Which type Supervised Agricultural Experience would have an entry recorded under the "Hypothesis" heading? A. Entrepreneurship B. Experimental C. Exploratory D. Placement 12. What type of Supervised Agricultural Experience uses the scientific process to discover new knowledge? A. Entrepreneurship B. Experimental C. Exploratory D. Placement 13. Which type of Supervised Agricultural Experience would require the student to make entries under the headings of "Type of Enterprise" and "Efficiency Factors"? A. Analytical B. Entrepreneurship C. Placement D. Supplementary 14. What type of Supervised Agricultural Experience involves planning, implementing, operating and assuming financial risks in raising hogs? A. Analytical B. Entrepreneurship C. Exploratory D. Placement 15. A pullet is a female: A. Cattle. B. Chicken. C. Horse. D. Swine. 16. A young female swine that has NOT had pigs or is NOT showing signs of pregnancy is a: A. Barrow. B. Gilt. C. Heifer. D. Sow.
17. The breed of swine that is white, has erect ears and is often used in crossbreeding is: A. American Landrace. B. Chester White. C. Hampshire. D. Yorkshire. 18. The breed of beef cattle that varies in color, has a hump and a loose dewlap, is resistant to insects and has a high tolerance for heat is: A. Angus. B. Brahman. C. Charolais. D. Limousin. 19. A female swine that has had one or more pigs is a: A. Barrow. B. Boar. C. Gilt. D. Sow. 20. The breed of swine that is black with a white belt around the shoulders and front legs and has erect ears is: A. Chester White. B. Duroc. C. Hampshire. D. Yorkshire. 21. The breed of swine that is white, has large ears that droop forward and is noted for length of body and mothering ability is: A. American Landrace. B. Duroc. C. Hampshire. D. Poland China. 22. A castrated male chicken is a: A. Barrow. B. Capon. C. Pullet. D. Rooster.
23. The small white breed of chickens used mainly for egg production is: A. Cornish. B. Leghorn. C. Plymouth Rock. D. Rhode Island Red. 24. The breed of beef cattle that originated in England and has a red body, a white face and horns is: A. Brahman. B. Hereford. C. Limousin. D. Shorthorn. 25. The large white breed of chickens used for meat production is: A. Andalusian. B. Leghorn. C. New Hampshire. D. Plymouth Rock. 26. Pork chops come from the wholesale cut of a hog s back called the: A. Clear plate. B. Fat back. C. Loin. D. Shoulder. 27. 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. 28. 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.
29. 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. 30. 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. 31. 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. 32. 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. 33. 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. 34. 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.
35. The MOST muscled portion of the rear leg of a beef animal is the: A. Ham. B. Hock. C. Poll. D. Round. 36. 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. 37. 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. 38. 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. 39. 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. 40. 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.
41. An animal's overall physical arrangement of body tissue and bone is called: A. Muscle. B. Confirmation. C. Breed character. D. Anatomy. 42. 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. 43. An animal s parts are its: A. Anatomy. B. Biology. C. Physiology. D. Zoology. 44. The muscled part between the front legs of a beef animal is the: A. Brisket. B. Dewlap. C. Hock. D. Stifle. 45. The term used to describe the amount of muscling in a poultry carcass is: A. Defeathering. B. Exposed flesh. C. Fleshing. D. Missing parts. 46. The lowest or WORST grade for poultry carcasses or parts is: A. Grade A. B. Grade B. C. Grade C. D. No grade.
47. 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 48. 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. 49. 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. 50. 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 51. 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. 52. 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.
53. 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. 54. 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. 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. The class of slaughter cattle that does NOT have a Prime grade is: A. Bullocks. B. Cows. C. Heifers. D. Steers. 57. 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 58. 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.
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. 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. 61. 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 62. 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. 63. 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. 64. 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.
65. 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. 4 66. 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. 67. 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. 3 68. 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. 69. 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 70. 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. 4
71. 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. 3 72. 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. 73. 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 74. Barrow, gilt, sow, boar and stag are the five swine: A. Sex classes. B. USDA grades. C. Use classes. D. Yield grades. 75. 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. 76. Steer, heifer, cow, bull and stag are the five beef animal: A. Marbling classes. B. Sex classes. C. USDA grades. D. Yield grades.
77. 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. 78. 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. 79. 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. 80. The total elimination of all animal use by humans is the goal of activists who believe in: A. Animal rights. B. Animal welfare. C. Beating animals. D. Overworking animals. 81. Decisions and regulations about animal welfare should be made on the basis of: A. Emotions. B. Politics. C. Pressure from lobbying. D. Scientific information. 82. In cash receipts from the sale of hogs, North Carolina s rank among the fifty states is in the: A. Top 10. B. Middle 10. C. Bottom 10. D. Last place.
83. The trend in North Carolina for the past ten years is for swine farms to: A. Convert to dairy farms. B. Decrease in number of hogs produced. C. Increase in number of hogs produced. D. Remain about the same in number of hogs produced. 84. Livestock have the ability to eat materials that people would not eat and convert those materials into edible: A. Bone china. B. Eggs. C. Leather. D. Meat. 85. Most livestock producers believe in and support: A. Animal rights. B. Animal welfare. C. Causing animals to fight. D. Starving animals. 86. A person working in which of these careers would be LEAST likely to be an active member of an animal rights group? A. Actress or actor B. Journalist C. Livestock farmer D. Philosopher 87. Most animal rights groups support: A. Eating foods that come from plants. B. Producing animals for food. C. Using animals for research. D. Wearing fur coats. 88. Compared to animal welfare groups, animal rights groups tend to be: A. Less vocal about their beliefs. B. More radical in their activities. C. More supportive of animal agriculture. D. More timid in their activities.
89. A MAJOR problem in scientific research to accurately assess animal comfort and wellbeing is that there are NO: A. Available animals. B. Interested groups. C. Universal measures. D. Willing scientists. 90. The diabetes medicine extracted as a by- product from the pancreas of animals is: A. Heparin. B. Insulin. C. Penicillin. D. Sugar. 91. During the past ten years, the number of swine farms in North Carolina has: A. Decreased. B. Doubled. C. Increased. D. Remained about the same. 92. In North Carolina, the cash receipts from the sale of broilers is more than: A. $1 million. B. $1 billion. C. $100 billion. D. $1 trillion. 93. The issue of animal rights and the moral status of animals dates back at least to the: A. Ancient Greeks. B. Hippie movement. C. Settling of the U.S. D. War Between the States. 94. Health concerns have caused an increase in per capita consumption of: A. Beef. B. Eggs. C. Pork. D. Poultry.
95. Although animals are used very little for this purpose in the United States, they are used in less developed countries to provide much of their: A. Food. B. Medicine. C. Power. D. Recreation. 96. The blood clot and heart attack prevention medicine extracted as a by-product from the lungs of animals is: A. Heparin. B. Milk of magnesia. C. Penicillin. D. Sulfur. 97. The type of swine operation that manages piglets after they are weaned is: A. Sow. B. Nursery. C. Farrow to finish. D. Grow-finish. 98. The system of breeding which mates related animals such as brother to sister is: A. Crossbreeding. B. Inbreeding. C. Outcrossing. D. Purebreeding. 99. The linking together of two or more steps of production, marketing and processing is: A. Carrying capacity. B. Futures contracts. C. Performance testing. D. Vertical integration. 100. Pork and beef products are initially processed into: A. Subprimal cuts. B. Roast beef. C. Bacon. D. Primal cuts.
101. The method of marketing livestock by public bidding with the animals selling to the highest bidder is: A. Auction markets. B. Futures contracts. C. Terminal markets. D. Vertical integration contracts. 102. The type of inbreeding where animals that are more distantly related and can be traced back to one common ancestor such as a grandparent is: A. Crossbreeding. B. Grading up. C. Line breeding. D. Outcrossing. 103. The type of beef cattle operation where producers focus on genetic improvements within a given breed is: A. Feedlot. B. Farrowing. C. Seedstock. D. Cow-calf. 104. Central markets or public stockyards where livestock are consigned to a commission firm to bargain with purchasers for a fee are: A. Auction markets. B. Futures contracts. C. Terminal markets. D. Yardage. 105. The system of breeding which breeds a registered male to a registered female animal of the same breed is: A. Crossbreeding. B. Grading up. C. Purebred breeding. D. Rotation breeding. 106. Superior traits of offspring that come from crossbreeding are called: A. Grading up. B. Hybrid vigor. C. Recessive. D. Sterility.
107. The marketing method that lets cattle producers sell their animals on their farm without commission firms, brokers or auctioneers involved is: A. Auction markets. B. Direct selling. C. Local sale barns. D. Terminal markets. 108. Approximately 99 percent of the broilers raised in the United States are marketed through: A. Auction markets. B. Futures contracts. C. Terminal markets. D. Vertical integration contracts. 109. Fluid milk from dairy operations is pasteurized to: A. Disperse fat droplets. B. Improve taste. C. Make yogurt. D. Remove bacteria. 110. The system of marketing livestock by auctioning online using computers is: A. Direct selling. B. Electronic marketing. C. Futures contracts. D. Terminal markets. 111. An Angus bull that breeds a Hereford cow is an example of: A. Crossbreeding. B. Grading up. C. Inbreeding. D. Purebreeding. 112. The animal breeding system that mates purebred sires to grade females that are ineligible for purebred registration is: A. Crossbreeding. B. Grading up. C. Line breeding. D. Purebred breeding.
Student Name: Teacher: Date: District: Craven Assessment: 9_12 Agriculture AA21 - Animal Science I Test 2 Description: Animal Science 1 Midterm S2014 Form: 501 1. About one-third of the projected employment openings for college graduates in the field of agriculture are in the category of: NCCTE.9_12.AE.AA21.2.01 A. Agricultural production. B. Education and communication. C. Marketing and sales. D. Social services. 2. About 85% of the jobs in the agricultural marketing, merchandising and sales representatives category require: NCCTE.9_12.AE.AA21.2.01 A. Associate degrees. B. Baccalaureate degrees. C. Doctoral degrees. D. Masters degrees. 3. Which of these careers related to animal science is in the education, communication and information specialists category? NCCTE.9_12.AE.AA21.2.01 A. Agriculture education teacher B. Beef cattle farmer C. Food inspector D. Microbiologist
4. The best way to learn more about an occupation is: NCCTE.9_12.AE.AA21.2.01 A. Library research. B. Watching television documentaries. C. Work experience. D. Worker interviews. 5. In the Dictionary of Occupational Titles, animal science occupational titles with the words "worker, laborer, helper, attendant or aide" usually require a: NCCTE.9_12.AE.AA21.2.01 A. Baccalaureate degree. B. Doctors degree. C. High school diploma. D. Masters degree. 6. About two-thirds of the jobs in the agricultural scientists, engineers and related specialists category require: NCCTE.9_12.AE.AA21.2.01 A. Associate degrees. B. Bachelors degrees. C. High school diploma. D. Masters or doctoral degrees. 7. Which of these categories of professionals does essential research and development that improves the competitive position of the United States in world markets? NCCTE.9_12.AE.AA21.2.01 A. Education and communication specialists B. Managers and financial specialists C. Marketing and sales representatives D. Scientists and engineers 8. One area that should be considered when doing a self-analysis before choosing an occupation is the person s ability which means: NCCTE.9_12.AE.AA21.2.01 A. Capacity to perform. B. Health, strength and stamina. C. How others see a person. D. Things that hold a person s attention.
9. Which of these careers related to animal science is in the social services professionals category? NCCTE.9_12.AE.AA21.2.01 A. Animal scientist B. Food inspector C. Grain buyer D. Hog farmer 10. Which type of Supervised Agricultural Experience would require a written Training Agreement signed by the student, parent or guardian, teacher and employer or supervisor? NCCTE.9_12.AE.AA21.2.02 A. Exploratory B. Improvement C. Placement D. Supplementary 11. Which type Supervised Agricultural Experience would have an entry recorded under the "Hypothesis" heading? NCCTE.9_12.AE.AA21.2.02 A. Entrepreneurship B. Experimental C. Exploratory D. Placement 12. What type of Supervised Agricultural Experience uses the scientific process to discover new knowledge? NCCTE.9_12.AE.AA21.2.02 A. Entrepreneurship B. Experimental C. Exploratory D. Placement 13. Which type of Supervised Agricultural Experience would require the student to make entries under the headings of "Type of Enterprise" and "Efficiency Factors"? NCCTE.9_12.AE.AA21.2.02 A. Analytical B. Entrepreneurship C. Placement D. Supplementary
14. What type of Supervised Agricultural Experience involves planning, implementing, operating and assuming financial risks in raising hogs? NCCTE.9_12.AE.AA21.2.02 A. Analytical B. Entrepreneurship C. Exploratory D. Placement 15. A pullet is a female: NCCTE.9_12.AE.AA21.3.01 A. Cattle. B. Chicken. C. Horse. D. Swine. 16. A young female swine that has NOT had pigs or is NOT showing signs of pregnancy is a: NCCTE.9_12.AE.AA21.3.01 A. Barrow. B. Gilt. C. Heifer. D. Sow. 17. The breed of swine that is white, has erect ears and is often used in crossbreeding is: NCCTE.9_12.AE.AA21.3.01 A. American Landrace. B. Chester White. C. Hampshire. D. Yorkshire. 18. The breed of beef cattle that varies in color, has a hump and a loose dewlap, is resistant to insects and has a high tolerance for heat is: NCCTE.9_12.AE.AA21.3.01 A. Angus. B. Brahman. C. Charolais. D. Limousin.
19. A female swine that has had one or more pigs is a: NCCTE.9_12.AE.AA21.3.01 A. Barrow. B. Boar. C. Gilt. D. Sow. 20. The breed of swine that is black with a white belt around the shoulders and front legs and has erect ears is: NCCTE.9_12.AE.AA21.3.01 A. Chester White. B. Duroc. C. Hampshire. D. Yorkshire. 21. The breed of swine that is white, has large ears that droop forward and is noted for length of body and mothering ability is: NCCTE.9_12.AE.AA21.3.01 A. American Landrace. B. Duroc. C. Hampshire. D. Poland China. 22. A castrated male chicken is a: NCCTE.9_12.AE.AA21.3.01 A. Barrow. B. Capon. C. Pullet. D. Rooster. 23. The small white breed of chickens used mainly for egg production is: NCCTE.9_12.AE.AA21.3.01 A. Cornish. B. Leghorn. C. Plymouth Rock. D. Rhode Island Red.
24. The breed of beef cattle that originated in England and has a red body, a white face and horns is: NCCTE.9_12.AE.AA21.3.01 A. Brahman. B. Hereford. C. Limousin. D. Shorthorn. 25. The large white breed of chickens used for meat production is: NCCTE.9_12.AE.AA21.3.01 A. Andalusian. B. Leghorn. C. New Hampshire. D. Plymouth Rock. 26. Pork chops come from the wholesale cut of a hog s back called the: NCCTE.9_12.AE.AA21.3.02 A. Clear plate. B. Fat back. C. Loin. D. Shoulder. 27. Retail cuts of rib eye and T-bone steaks come from the wholesale cuts of: NCCTE.9_12.AE.AA21.3.02 A. Brisket and chuck. B. Rib and short loin. C. Round and flank. D. Sirloin and chuck. 28. The wholesale cut of beef that compares in location to the leg or ham on a hog is the: NCCTE.9_12.AE.AA21.3.02 A. Flank. B. Ham. C. Round. D. Shank.
29. When the carcasses are hanging on the rails, the wholesale cuts at the top for beef and pork respectively are: NCCTE.9_12.AE.AA21.3.02 A. Chuck and blade shoulder. B. Rib and side. C. Round and leg. D. Sirloin and loin. 30. The four cuts that represent about 75 percent of the total retail value of the hog carcass are: NCCTE.9_12.AE.AA21.3.02 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. 31. High-value wholesale cuts of beef come from the: NCCTE.9_12.AE.AA21.3.02 A. Brisket, chuck, flank and shank. B. Loin, rib, round and rump. C. Loin, ham, belly and shoulder. D. Plate, chuck, flank and head. 32. 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.AA21.3.02 A. Blade roast and sliced ham. B. Ribeye roast and ribeye steak. C. Smoked ham and loin chop. D. Spareribs and sliced bacon. 33. The body capacity of an animal refers to: NCCTE.9_12.AE.AA21.4.01 A. The depth of rib. B. The height of the animal. C. Structural soundness. D. Amount of finish.
34. On a beef animal or a hog, the top part of the head between the ears is the: NCCTE.9_12.AE.AA21.4.01 A. Cheek. B. Muzzle. C. Poll. D. Snout. 35. The MOST muscled portion of the rear leg of a beef animal is the: NCCTE.9_12.AE.AA21.4.01 A. Ham. B. Hock. C. Poll. D. Round. 36. In addition to conformation, body capacity and breed character, another major visual consideration for selecting breeding beef or swine animals is the: NCCTE.9_12.AE.AA21.4.01 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. 37. On a beef animal, the bones on each side nearest the tail head are the: NCCTE.9_12.AE.AA21.4.01 A. Fetlocks. B. Hip bones. C. Knee bones. D. Pin bones. 38. Animals with undesirable physical characteristics should be: NCCTE.9_12.AE.AA21.4.01 A. Added to the herd. B. Bred to genetically inferior animals. C. Culled from the herd. D. Moved to another pasture.
39. The part of a hog or beef animal located between the loin and the tail is the: NCCTE.9_12.AE.AA21.4.01 A. Back. B. Fore flank. C. Ribs. D. Rump. 40. On a live mature chicken, the red parts under the beak that look similar to the comb are the: NCCTE.9_12.AE.AA21.4.01 A. Ear lobes. B. Nostrils. C. Spurs. D. Wattles. 41. An animal's overall physical arrangement of body tissue and bone is called: NCCTE.9_12.AE.AA21.4.01 A. Muscle. B. Confirmation. C. Breed character. D. Anatomy. 42. On a live hog, the section between the belly and the top of the hog that contains the ribs is the: NCCTE.9_12.AE.AA21.4.01 A. Foot. B. Jowl. C. Pastern. D. Side. 43. An animal s parts are its: NCCTE.9_12.AE.AA21.4.01 A. Anatomy. B. Biology. C. Physiology. D. Zoology.
44. The muscled part between the front legs of a beef animal is the: NCCTE.9_12.AE.AA21.4.01 A. Brisket. B. Dewlap. C. Hock. D. Stifle. 45. The term used to describe the amount of muscling in a poultry carcass is: A. Defeathering. B. Exposed flesh. C. Fleshing. D. Missing parts. 46. The lowest or WORST grade for poultry carcasses or parts is: A. Grade A. B. Grade B. C. Grade C. D. No grade. 47. 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 48. 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.
49. 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. 50. 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 51. 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. 52. 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. 53. 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.
54. 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. 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. The class of slaughter cattle that does NOT have a Prime grade is: A. Bullocks. B. Cows. C. Heifers. D. Steers. 57. 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 58. 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.
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. 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. 61. 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 62. 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. 63. 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.
64. 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. 65. 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. 4 66. 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. 67. 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. 3 68. 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.
69. 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 70. 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. 4 71. 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. 3 72. 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.
73. 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 74. Barrow, gilt, sow, boar and stag are the five swine: A. Sex classes. B. USDA grades. C. Use classes. D. Yield grades. 75. 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. 76. Steer, heifer, cow, bull and stag are the five beef animal: A. Marbling classes. B. Sex classes. C. USDA grades. D. Yield grades. 77. 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.
78. 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. 79. 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. 80. The total elimination of all animal use by humans is the goal of activists who believe in: NCCTE.9_12.AE.AA21.5.01 A. Animal rights. B. Animal welfare. C. Beating animals. D. Overworking animals. 81. Decisions and regulations about animal welfare should be made on the basis of: NCCTE.9_12.AE.AA21.5.01 A. Emotions. B. Politics. C. Pressure from lobbying. D. Scientific information. 82. In cash receipts from the sale of hogs, North Carolina s rank among the fifty states is in the: NCCTE.9_12.AE.AA21.5.01 A. Top 10. B. Middle 10. C. Bottom 10. D. Last place.
83. The trend in North Carolina for the past ten years is for swine farms to: NCCTE.9_12.AE.AA21.5.01 A. Convert to dairy farms. B. Decrease in number of hogs produced. C. Increase in number of hogs produced. D. Remain about the same in number of hogs produced. 84. Livestock have the ability to eat materials that people would not eat and convert those materials into edible: NCCTE.9_12.AE.AA21.5.01 A. Bone china. B. Eggs. C. Leather. D. Meat. 85. Most livestock producers believe in and support: NCCTE.9_12.AE.AA21.5.01 A. Animal rights. B. Animal welfare. C. Causing animals to fight. D. Starving animals. 86. A person working in which of these careers would be LEAST likely to be an active member of an animal rights group? NCCTE.9_12.AE.AA21.5.01 A. Actress or actor B. Journalist C. Livestock farmer D. Philosopher 87. Most animal rights groups support: NCCTE.9_12.AE.AA21.5.01 A. Eating foods that come from plants. B. Producing animals for food. C. Using animals for research. D. Wearing fur coats.
88. Compared to animal welfare groups, animal rights groups tend to be: NCCTE.9_12.AE.AA21.5.01 A. Less vocal about their beliefs. B. More radical in their activities. C. More supportive of animal agriculture. D. More timid in their activities. 89. A MAJOR problem in scientific research to accurately assess animal comfort and wellbeing is that there are NO: NCCTE.9_12.AE.AA21.5.01 A. Available animals. B. Interested groups. C. Universal measures. D. Willing scientists. 90. The diabetes medicine extracted as a by- product from the pancreas of animals is: NCCTE.9_12.AE.AA21.5.01 A. Heparin. B. Insulin. C. Penicillin. D. Sugar. 91. During the past ten years, the number of swine farms in North Carolina has: NCCTE.9_12.AE.AA21.5.01 A. Decreased. B. Doubled. C. Increased. D. Remained about the same. 92. In North Carolina, the cash receipts from the sale of broilers is more than: NCCTE.9_12.AE.AA21.5.01 A. $1 million. B. $1 billion. C. $100 billion. D. $1 trillion.
93. The issue of animal rights and the moral status of animals dates back at least to the: NCCTE.9_12.AE.AA21.5.01 A. Ancient Greeks. B. Hippie movement. C. Settling of the U.S. D. War Between the States. 94. Health concerns have caused an increase in per capita consumption of: NCCTE.9_12.AE.AA21.5.01 A. Beef. B. Eggs. C. Pork. D. Poultry. 95. Although animals are used very little for this purpose in the United States, they are used in less developed countries to provide much of their: NCCTE.9_12.AE.AA21.5.01 A. Food. B. Medicine. C. Power. D. Recreation. 96. The blood clot and heart attack prevention medicine extracted as a by-product from the lungs of animals is: NCCTE.9_12.AE.AA21.5.01 A. Heparin. B. Milk of magnesia. C. Penicillin. D. Sulfur. 97. The type of swine operation that manages piglets after they are weaned is: NCCTE.9_12.AE.AA21.5.02 A. Sow. B. Nursery. C. Farrow to finish. D. Grow-finish.
98. The system of breeding which mates related animals such as brother to sister is: NCCTE.9_12.AE.AA21.5.02 A. Crossbreeding. B. Inbreeding. C. Outcrossing. D. Purebreeding. 99. The linking together of two or more steps of production, marketing and processing is: NCCTE.9_12.AE.AA21.5.02 A. Carrying capacity. B. Futures contracts. C. Performance testing. D. Vertical integration. 100. Pork and beef products are initially processed into: NCCTE.9_12.AE.AA21.5.02 A. Subprimal cuts. B. Roast beef. C. Bacon. D. Primal cuts. 101. The method of marketing livestock by public bidding with the animals selling to the highest bidder is: NCCTE.9_12.AE.AA21.5.02 A. Auction markets. B. Futures contracts. C. Terminal markets. D. Vertical integration contracts. 102. The type of inbreeding where animals that are more distantly related and can be traced back to one common ancestor such as a grandparent is: NCCTE.9_12.AE.AA21.5.02 A. Crossbreeding. B. Grading up. C. Line breeding. D. Outcrossing.
103. The type of beef cattle operation where producers focus on genetic improvements within a given breed is: NCCTE.9_12.AE.AA21.5.02 A. Feedlot. B. Farrowing. C. Seedstock. D. Cow-calf. 104. Central markets or public stockyards where livestock are consigned to a commission firm to bargain with purchasers for a fee are: NCCTE.9_12.AE.AA21.5.02 A. Auction markets. B. Futures contracts. C. Terminal markets. D. Yardage. 105. The system of breeding which breeds a registered male to a registered female animal of the same breed is: NCCTE.9_12.AE.AA21.5.02 A. Crossbreeding. B. Grading up. C. Purebred breeding. D. Rotation breeding. 106. Superior traits of offspring that come from crossbreeding are called: NCCTE.9_12.AE.AA21.5.02 A. Grading up. B. Hybrid vigor. C. Recessive. D. Sterility. 107. The marketing method that lets cattle producers sell their animals on their farm without commission firms, brokers or auctioneers involved is: NCCTE.9_12.AE.AA21.5.02 A. Auction markets. B. Direct selling. C. Local sale barns. D. Terminal markets.
108. Approximately 99 percent of the broilers raised in the United States are marketed through: NCCTE.9_12.AE.AA21.5.02 A. Auction markets. B. Futures contracts. C. Terminal markets. D. Vertical integration contracts. 109. Fluid milk from dairy operations is pasteurized to: NCCTE.9_12.AE.AA21.5.02 A. Disperse fat droplets. B. Improve taste. C. Make yogurt. D. Remove bacteria. 110. The system of marketing livestock by auctioning online using computers is: NCCTE.9_12.AE.AA21.5.02 A. Direct selling. B. Electronic marketing. C. Futures contracts. D. Terminal markets. 111. An Angus bull that breeds a Hereford cow is an example of: NCCTE.9_12.AE.AA21.5.02 A. Crossbreeding. B. Grading up. C. Inbreeding. D. Purebreeding. 112. The animal breeding system that mates purebred sires to grade females that are ineligible for purebred registration is: NCCTE.9_12.AE.AA21.5.02 A. Crossbreeding. B. Grading up. C. Line breeding. D. Purebred breeding.