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76 Cards in this Set
- Front
- Back
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How much exposed flesh may be allowed for a chicken carcass to be an A grade?
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1/4" on breast and legs, 1 1/2" on elsewhere
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How much exposed flesh may be allowed for a turkey carcass to be a A grade?
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1/2" on breast and legs, 2" on elsewhere
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How much exposed flesh may be allowed for a chicken carcass to be a B grade?
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NO more than 1/3 of flesh exposed on each part of carcass BUT more than A grade qualities!!!
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How much exposed flesh may be allowed for a turkey carcass to be a B grade?
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NO more than 1/3 of flesh exposed on each part of carcass BUT more than A grade qualities!!!
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Who has a lazy eye on this team!!!!!!>?????!!!??!!??!!?!?!?!?!?
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KKAARRMMEENN!!!!!!!!!!!! and LAURA!!!!
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How much exposed flesh may be allowed for a chicken carcass to be a C grade?
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NO LIMIT TO EXPOSED FLESH!!!!HAHAHAHAHAHAHAHA
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How much exposed flesh may be allowed for a turkey carcass to be a C grade?
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NO LIMIT TO EXPOSED FLESH!!!HAHAHAHAHAHAHAHA
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3 things that contribute a NO GRADE (NG)?
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1. Back Cut past hip joints and/or wider than base of tail
2. Appreciable meat loss in breast and legs 3. Tip of keel removed 3. |
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How many broken or disjointed bones can there be for an A grade chicken/turkey carcass?
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0 broken, 1 disjointed.
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How many broken or disjointed bones can there be for a B grade chicken/turkey carcass?
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1 disjointed 1 broken OR 0 broken 2 disjointed.
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How many broken or disjointed bones can there be for a C grade chicken/turkey carcass?
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NO LIMIT!!!!
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What are the missing parts can there be for an A grade carcass?
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Wing tips and tail head.
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What are the missing parts can there be for a B grade carcass?
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Wing tips, 2nd wing joint, and tail. Back area not wider than base of tail and extending half way between base of tail and hip joints.
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What are the missing parts can there be for a C grade carcass?
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Wing tips, wings, and tail. Back area not wider than base of tail extending to area between hip joints.
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What is the shell made out of?
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Calcium Carbonate
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Class 7 consists of ten white shell eggs to be candled and graded for ___ qualities?
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Interior
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USDA quality grades are _____,_____,_____, and _____.
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AA, A, B, and Loss.
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What are the Air cell sizes?
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AA-- up to 1/8 in.
A-- 1/8 in. to 3/16 in. B-- greater than 3/16 in. |
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Class 7 consists of ten white shell eggs to be candled and graded for ___ qualities?
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Interior
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USDA quality grades are _____,_____,_____, and _____.
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AA, A, B, and Loss.
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What are the Air cell sizes?
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AA-- up to 1/8 in.
A-- 1/8 in. to 3/16 in. B-- greater than 3/16 in. |
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What makes a Loss egg?
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blood or meat spots(total aggregate area more than 1/8 in. in diameter).
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B quality eggs can also have blood or meat spots, how much?
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Less than 1/8 in. (BUT IF YOU SEE BLOOD IN CONTEST YOU CALL IT A LOSS!!)
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What makes a Loss egg?
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blood or meat spots(total aggregate area more than 1/8 in. in diameter).
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Class 8 consists of ten chicken eggs to be graded for _______ qualities?
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Exterior
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Exterior quality grades used in the event will be _____, _____, and _____.
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AA/A, B, and NG (nongradable)
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_____ is the evaluative criteria for the exterior quality grading class (Class 8).
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Class 9
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One or more exterior quality factors may influence the _____ ______ of an egg.
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Final grade.
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B quality eggs can also have blood or meat spots, how much?
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Less than 1/8 in. (BUT IF YOU SEE BLOOD IN CONTEST YOU CALL IT A LOSS!!)
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Class 8 consists of ten chicken eggs to be graded for _______ qualities?
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Exterior
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Exterior quality grades used in the event will be _____, _____, and _____.
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AA/A, B, and NG (nongradable)
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_____ is the evaluative criteria for the exterior quality grading class (Class 8).
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Class 9
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One or more exterior quality factors may influence the _____ ______ of an egg.
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Final grade.
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What factors constitute a Soundness defect?
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No defect- AA/A
Check- NG Dented Check- NG Leaker- NG |
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What factors constitutes a Cleanness defect?
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No defect- AA/A
Slight/Moderate Stain- B Prominent Stain- NG Adhering Dirt or Foreign Material- NG |
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What factors constitute a Shape defect?
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No defect- AA/A
Decidedly Misshapen- B |
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What factors constitute a Texture defect?
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No defect- AA/A
Faulty Soundness/Strength- B Calcium Deposits- B Body Check- B Pronounced Ridges- B |
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What factors constitute a Thickness defect?
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No defect- AA/A
Pronounced Thin Spots- B |
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What are the 5 evaluative criteria for Futher Processed Poultry products?
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Coating Coverage, Coating Color, Shape and Size, Completeness, Foreign Material.
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How much coating coverage can there be allowed on patties, nuggets, tenders, and wings?
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0.5" void for Patties (not additive on single or across pieces)
0.25" void for Nuggets (not additive on single or across pieces) 0.25" void on tenders (not additive on single or across pieces) 1.0" void on wings (continuous area)1.5" total or more void (additive on single piece not across pieces) |
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What constitutes a Coating color defect?
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Blackened or burned OR one piece is a lighter color than rest.
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What constitutes a Shape/Size defect?
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Inconsistent in shape such as one being long and the other being round, and size when one is obviously smaller than the other.
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What constitutes broken or cluster/marriage?
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Broken is when the product split. Cluster/Marriage is when the two products are sharing bredding.
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What constitutes a MISCUT WING?
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The presence of a wing tip. When an excessive amount of bone is visible. When an excessive amount of breast meat is visible (>1in) it is a miscut.
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What constitutes a foreign material defect?
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Bone fragment or Non food items EXCEPT for wings only non food items are to be called for this defect.
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Whos got the most back on the team?
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PAIGE AND OF COURSE WILL!!!!!
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What part is prepared by splitting the back and breast along the entire length of the whole carcass to produce approximately equal right and left halves?
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HALF!!!
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What part includes the full breast with corresponding back portion? It may include the wings.
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Front Half
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What part includes both legs with corresponding back portion?
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Rear Half!
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What part is separated from the back at the junction of the vertebral ribs and back?
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Whole breast with ribs......
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what part is a "whole breast with ribs" with all bone, skin, tendons, cartilage, gristle, blood clots, and discolorations removed? neck fat is not included.
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boneless, skinless whole breast with rib meat
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what part is sepaarated form the back at the shoulder joint with the cut running rearward and downward from that point and along the junction of the vertebral and sternal ribs? The ribs are removed from the breast.
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whole breast
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what part is a "whole breast" with all bone, skin, tendons, cartilage, gristle, blood clots, and discolorations removed? rib meat is not attached. neck fat is not included.
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boneless, skinless whole breast
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what part is prepared by splitting the "whole breast with ribs" along the breastbone to make two equal parts?
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split breast with ribs
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what part is a "split breast with ribs" with all bone, skin, tendons, cartilage, gristle, blood clots, and discolorations removed? rib meat is attached. neck fat is not included.
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boneless, skinless split breast with rib meat
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what part is prepared by splitting the "whole breast" along the breastbone to make two equal parts? the wishbone portion may be removed before splitting the breastbone.
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split breast
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what part is a "split breast" with all bone, skin, tendons, cartilage, gristle, blood clots, and discolorations removed? neck fat is not included.
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boneless, skinless split breast
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what part consists of a breast half with a wing and a portion of the back?
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breast quarter
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what part consists of a front quarter of the carcass from which the wing has been removed?
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Breast quarter without wing
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what part is the inner pectoral muscle along the breastbone? It is a boneless, skinless portion of white meat. Tendons may be present.
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Tenderloin
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what part is severed from the breast approximately halfway between the end of the wishbone and from the point of the breastbone to a point where the wishbone joins the shoulder? neck skin is not included.
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Wishbone
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what part consists of a thigh, a drumstick, and a portion of the back? It may include abdominal fat and a maximum of two ribs.
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Leg quarter
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what part includes the whole leg? back skin is not included.
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Leg
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what part consists of a thigh with a portion of the back?
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Thigh with back
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what part is disjointed and separated from the carcass at the hip joint and knee joint? It may include the pelvic meat but no pelvic and rib bones. it may include abdominal meat. back skin is not included.
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Thigh
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what part is a "thigh" with all bone, cartilage, gristle, and skin removed? It may include the pelvic meat.
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Boneless, skinless thigh
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what part includes, as a minimum, the humerus and the radius and ulna with all muscle and skin tissue intact? the wing tip may be removed.
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wing
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what part is separated from the thigh and shank by cutting through the knee joint and the hock joint?
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Drumstick
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what part is a "drumstick" with all bone, cartilage, gristle, and skin removed?
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Boneless, skinless drum
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What part consists of the humerus with muscle and skin tissue intact?
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Drumette
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What part is separated from the "drumette" and "wing tip"? It consists of the radius and ulna with all muscle and skin tissue intact.
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Wing Portion
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What part is severed from the viscera of the bird?
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Liver
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What part is severed from the viscera and prepared by makinga cross-sectional cut one-half way through the gizzard and then spreading the gizzarrd open to remove its feed contents?
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Gizzard
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What part is severed from the viscera of the bird? (NOT LIVER)
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Heart!
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What part is severed from the carcass by cutting through the cervical vertebrae nearest the point of the shoulder?
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NECK!!!
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What part is severed from the carcass by cutting through each leg near the metatarsal spur? The lower shank, foot, and toes are included.
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PAWSSSSSSS!!!!!!!!?!?!?!?!?!?!?!?!?!!?!!?!
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