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336 Cards in this Set
- Front
- Back
What breed of chicken does most of the commercial egg industry use?
|
Leghorn-strain
|
|
Feeding and egg gathering are usually done ______
|
Mechanically
|
|
What is the production goal for a typical egg laying operation?
|
One dozen table eggs for every 3-3.5 pounds of feed provided.
|
|
What is the goal on number of eggs gathered?
|
240-350 eggs per hen.
|
|
What products are examples of further processed eggs?
|
Hard-cooked eggs, frozen scrambled eggs, dried or liquid whole eggs and dried or liquid egg whites.
|
|
What breed of bird is normally used in the commercial broiler meat industry?
|
A cross between Cornish and White Plymouth rock chickens.
|
|
How long are broilers raised on broiler breeder farms?
|
From hatchlings to around 20 weeks of age.
|
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What percent of all table eggs are commercially produced by caged hens in large houses?
|
90%
|
|
How long is a hen's laying period?
|
52 to 80 weeks.
|
|
How long are pullets kept at growing farms?
|
Until they are 16-17 weeks of age.
|
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axial feather
|
short wing feather that separates primaries from secondaries
|
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biped
|
a two-footed animal
|
|
caruncle
|
the red and blue colored, fleshy skin on the head and upper regions of the neck of certain poultry species, such as the turkey
|
|
cloaca
|
common chamber of a bird's body into which intestinal, urinary, and generative canals emit discharges
|
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crop
|
pouched enlargement of gullet that serves as a preliminary receptacle for food
|
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dorsal
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pertaining to the top or upper surface, such as the back or top side of the body.
|
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down
|
soft, fine feathers on poultry
|
|
earlobe
|
soft, fleshy, pendulous lower part of the external ear
|
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giblets
|
edible heart, liver, or gizzard in domestic fowl
|
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gizzard
|
muscular stomach of poultry
|
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keel bone
|
breast bone or sternum of the bird's body
|
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pelvic bone
|
thin, terminal portion of the hip bone forming a part of a bird's pelvic arch
|
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pericardium
|
membrane around the heart
|
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pinfeather
|
a feather not fully developed; feather emerging from the skin
|
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plumage
|
feathers of a bird
|
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preen gland
|
gland which secretes oil to preserve feathers
|
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primary feather
|
one of ten stiff wing feathers growing from the pinion
|
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pinion
|
outer limb of the bird's wing
|
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proventricular
|
glandular or true stomach of the bird located between the crop and the gizzard
|
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secondary feather
|
one of the ten stiff wing feathers growing from the middle wing segments next to the primaries of a bird's wing
|
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snood
|
fleshy appendage falling across and down from the upper beak of a turkey
|
|
sternum
|
breastbone
|
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thoracic cavity
|
cavity in which heart and lungs lie
|
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trachea
|
main trunk of tubes through which air travels to and from the lungs
|
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vent
|
external opening of the bird's cloaca
|
|
ventral
|
pertaining to the bottom or the lower surface, such as the abdomen or underside of the body
|
|
vesicle
|
small, thin-walled cavity
|
|
viscera
|
internal organs of the body
|
|
wattle
|
fleshy process underneath the neck of poultry
|
|
web
|
membrane or fold of skin connecting a toe with another toe
|
|
broiler
|
_____ is a young chicken (usually under 8 weeks of age) of either sex (usually under 6 pounds in ready-to-cook weight); term is used interchangeably with fryer
|
|
pullet
|
_____ is a sexually immature female chicken
|
|
roaster
|
_____ is a young chicken (usually under 15 weeks of age) of either sex (usually 5 pounds or more in ready-to-cook weight)
|
|
incubation
|
the period of growth in the life of a young bird in which it must be provided a source of heat in addition to that generated by its own body is called _____
|
|
hatching
|
_____ is the birth of a chicken
|
|
gosling
|
a young goose of either sex is called a _____
|
|
brooding
|
the condition of a hen when prepared to sit on eggs for the purpose of incubation is called _____
|
|
capon
|
a _____ is a castraged male chicken
|
|
candling
|
the process of examining an intact egg to determine interior quality, shell soundness, or stage of embryonic development is known as _____
|
|
poult
|
a _____ is a young turkey, of either sex, from day of hatch to 8-10 weeks of age
|
|
leghorn
|
_____ is the most common egg layer (breed) in the US
|
|
Arkansas, California, Georgia
|
_____, _____ & _____ are the leading US egg producing states
|
|
magnum
|
the white of the egg is produced in the _____
|
|
albumen
|
_____ is another name for the white of the egg
|
|
molt
|
an annual loss of feathers is referred to as _____
|
|
perosis
|
_____ is caused by a deficiency of manganese
|
|
uterus
|
the egg spends most of its time while being formed in the _____
|
|
testosterone
|
_____ is the hormone responsible for a rooster crowing
|
|
newcastle disease
|
_____ is the disease responsible for the destruction of more than 3 million birds in southern california in the 1970s
|
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clutch
|
_____ are eggs laid by a hen on consecutive days
|
|
cockerel
|
an immature male chicken is called _____
|
|
voicebox
|
_____ is also known as a syrinx
|
|
74
|
chickens have _____ chromosomes
|
|
coccidiosis
|
_____ is the most destructive protozoan disease of poultry
|
|
mites
|
_____ and _____ are the two most common external parasites in chickens
|
|
debeaking
|
_____ helps prevent cannibalism in poultry
|
|
blood spot
|
when an ovum does not break right at the stigma, a _____ is often created
|
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uterus
|
the eggshell is formed in the _____
|
|
1
|
turkey hens are commercially kept for _____ breedings
|
|
1:10-15
|
the recommended stocking rate for breeding turkeys is _____
|
|
gizzard
|
the closest chickens can come to having teeth is the action simulated by the _____
|
|
light
|
laying hens should never be subjected to decreasing amounts of _____
|
|
mites
|
the most harmful external poultry parasite is _____
|
|
coccidiosis
|
if you see blood in the feces the chicken may have the ailment _____
|
|
preening
|
_____ is the act of combing the feathers with the beak
|
|
(up to 1000bpm when stressed)
|
the basal heart rate of a chicken is _____
|
|
corn
|
_____ is the most important grain used in poultry rations
|
|
arsenicals
|
_____ is sometimes added to poultry diets to promote growth and improve the yellow color of the skin and shanks
|
|
grit
|
_____ is sometimes added to the diet of chickens to help the gizzard grind feed materials
|
|
aspergillosis
|
_____ is a poultry respiratory disease that affects young chicks caused by the inhalation of a fungus
|
|
coccidiosis
|
one of the oldest known and most destructive protozoan diseases of poultry is _____
|
|
infectious bursal disease
|
_____ used to be called gumboro disease
|
|
infectious coryza
|
a respiratory disorder in chickens that is compared with the common cold in humans is _____
|
|
mites
|
_____ is the most prevalent external parasite in poultry
|
|
marek's disease
|
_____ is a herpes viral disorder of chickens that causes tumors
|
|
mites
|
the most economically important external parasite of chickens is _____
|
|
mycoplasmosis
|
_____ is also known as chronic respiratory disease
|
|
cannibalism (?)
|
the habit of birds pecking one another to death is called _____
|
|
stag
|
a male chicken under 10 months of age but showing developing sex characteristics is called a _____
|
|
99.5 F
|
_____ is the ideal temperature for incubating chicken eggs
|
|
28 days
|
the incubation period of most breeds of ducks is _____
|
|
16 hours
|
the optimum number of hours of light for egg production is _____
|
|
grade AA
|
_____ is the highest grade of eggs in the US
|
|
301,251,000 (3 million)
|
the number of turkeys in the US is _____
|
|
White rock and Cornish
|
Market broiler chicks are a cross of what two breeds of chickens:
|
|
300 beats per minute
|
What is the typical pulse rate for poultry:
|
|
Skin and its appendages
|
What parts of the body make up the 'integumentary' system:
|
|
Orange
|
Which is NOT a common shank color of chickens:
|
|
Myoglobin
|
Breast muscles of chicken and turkey are light in color because of their low muscle activity. This is a reflection in the level of what pigment in the muscle:
|
|
Red
|
What color of light is used to control cannibalism:
|
|
Syrinx
|
Which organ is the voice box of birds:
|
|
TRUE
|
You can distinguish chicken RBC's from human RBC's because those of chickens are nucleated while those of humans are not:
|
|
Oxytocin
|
Which hormone stimulates oviposition:
|
|
D3
|
Which form of Vitamin D do chickens utilize
|
|
Passage of immunity from hen to the chick by way of the egg
|
What is passive immunity of chickens
|
|
TRUE
|
In hot situations, humans lose body heat through the evaporative cooling of perspiration.
|
|
8-10 hours
|
Prior to processing of chickens or turkeys it is necessary to withdrawal feed - to clear the lower
|
|
Just bove the tail
|
Where is the 'preen gland' of chickens located?
|
|
TRUE
|
Interior egg quality is based on air cell size. The temperature of a freshly laid egg is near 105°F
|
|
Albumen.
|
The chalaza is made up of what type of egg material?
|
|
Major Defect
|
When judging cartons of eggs, what type of defect is a body check in an egg?
|
|
10 ½ square inches.
|
What is the total surface area a normal 2-ounce egg?
|
|
FALSE
|
Bloods spots in commercial table eggs are caused by germ cell development. True or False?
|
|
Chalza.
|
When candling eggs, what part of the egg is often mistaken for a blood or meat spot?
|
|
air sacs
|
In the fowl, the lungs are connected to large, thin-walled
|
|
Pre-warm the eggs for a minimum 6 hours with proper air circulation.
|
Which of the following steps is recommended to prevent shock of the embryo and
|
|
the temperature of the egg drops below 85°F.
|
Cell division in the blastoderm of the developing or freshly laid fertile egg stops when
|
|
3.0 to 3.5 pounds
|
How many pound(s) of feed is needed to produce a dozen eggs in a typical white shell
|
|
albumen quality,measured as height improve
|
Which of the following factors improves after induced molting of an older laying flock?
|
|
internal parasites are diminished are all potential advantages.
|
Which of the following is a potential advantage of using cage laying systems for table
|
|
16 to 18 weeks of age
|
Turkey hens are marketed usually at
|
|
At the rear of the back and immediately before the main tail feathers
|
The uropygial gland is located where on the chicken?
|
|
Poultry meant and eggs may harbor Salmonella occasionally. As a result you should cook poultry meat and eggs to what temperatures?
|
Poultry meat to an internal temperature of 170°F and eggs to 160°F, or until yolk and white are firm
|
|
subcutaneous injection.
|
The vaccine to prevent Marek's disease is applied by
|
|
between 24 and 30 weeks
|
Leghorn type production hens reach peak egg production at about what age under
|
|
1 square foot per bird
|
The recommended floor space for brooding egg laying pullets reared on the floor is
|
|
5 square feet per bird
|
Which of the following is the recommended minimum floor space for tom turkey poults
|
|
insulin
|
What regulates sugar metabolism in the body?
|
|
20
|
Death results when dehydration reaches _____ % of body fluid.
|
|
water
|
Most poultry vaccines are administered through the _____.
|
|
20
|
During hot temperatures, birds need water _____ minutes of every hour.
|
|
285-310
|
A good leghorn hen will produce ______ eggs per year
|
|
16
|
Hen turkeys are marketed at _____ weeks.
|
|
large intestine
|
The primary function of the _____ is fecal storage and reabsorption of water
|
|
molt
|
The shedding of old feathers is known as _____.
|
|
decrease
|
Egg production will _____ if the laying house is too cold
|
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24 to 36
|
When starting a flock of market broiler chickens, it is recommended that pre-heating
|
|
100
|
Grit is fed at a rate of 1 lb. per _____ birds.
|
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weeks
|
Sperm cells can survive for several _____ in the hens body.
|
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21-28
|
Pullets begin laying _____ days after light stimulation.
|
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TRUE
|
Adding sugar to drinking water will help stressed chicks.
|
|
5
|
Reduce temperature on chicks _____ degrees per week until it reaches 65-70 degrees.
|
|
wing
|
The axial feather is located on the _____.
|
|
TRUE
|
Incorrect setter loading can lead to egg temperature variations.
|
|
feather
|
Broilers are _____ sexed.
|
|
permanent
|
Beak trimming, if done properly is _____.
|
|
Why are brown shell eggs more expensive?
|
Some consumers prefer to buy table eggs with brown shells. Brown-shelled eggs are usually more expensive because they are produced by birds that are less efficient than White Leghorns
|
|
Fowl Pox
|
A sick chicken is exhibiting several major gross symptoms: Lesions on skin in mouth
|
|
The air sacs have intense areas and concentrations of blood vessels.
|
Which of the following statements is not accurate regarding the air sacs of a bird?
|
|
day 4 and 18
|
The peak times of chick embryo mortality during incubation occur when?
|
|
U.S. Department of Agriculture
|
Which federal agency has primary responsibility through the Poultry Product Inspection
|
|
3 to 3.5 pounds of feed
|
How many pounds of feed per dozen eggs produced would be required in a typical egg
|
|
Air Cell
|
empty space between the inner and outer shell membranes, usually at the large end of the egg
|
|
Albumen
|
the "white" of the egg
|
|
Biosecurity
|
a management system to minimize the exposure of a flock to pathogenic organisms
|
|
Bloom
|
see cuticle
|
|
Brooding
|
maintenance of conditions favorable for early life of chicks, usually includes supplementary heat
|
|
Broody Hen
|
hen exhibiting incubation behaviors
|
|
Candling
|
the use of an intense light source to view the contents of an intact egg
|
|
Chick
|
a young (1-2 week old) chicken of either sex
|
|
Cholesterol
|
a fat like substance found in every living cell in the body. Cholesterol is required for the structure of cell walls, and is a precursor for the formation of vitamin D and many hormones
|
|
Cock
|
a sexually mature male chicken; also known as a "rooster"
|
|
Cockerel
|
a sexual immature male chicken
|
|
Commercial layer
|
a hen producing eggs for human consumption
|
|
Clutch
|
group of eggs laid prior to natural incubation by a hen
|
|
Cuticle
|
the coating or covering on the eggshell that seal its pores. Helps prevent bacteria from getting inside the shell and reduces moisture loss from the egg
|
|
Haugh unit
|
a measurement of albumen height when an egg is broke-out of a flat surface
|
|
Hen
|
a sexually mature female chicken
|
|
Induced molt
|
management process that causes birds to cease laying and undergo a molt. Used to synchronize the natural molting process of older hens and extend the productive life of the flock
|
|
Julian date
|
numbering system is sometimes used on egg cartons to denote the dat the eggs are packed. Starting with January 1 and ending with December 31 as 365, these number represent the consecutive days of the year.
|
|
Livability
|
percentage of birds living at a point in time expressed as a percentage of those living at the start of production.
|
|
Molt
|
the process of feather loss and regrowth. Molt may be accompanied by regression and rejuvenation of reproductive tissue.
|
|
Morbidity
|
sub-standard performance or cessation of production
|
|
Mortality
|
the death of a bird, usually expressed as a percentage of all birds living at the start of production
|
|
Nest run eggs
|
ungraded eggs
|
|
Oiling
|
thin film of odorless, tasteless mineral oil sprayed on eggs before cartoning. The oil replaces the natural cuticle removed during washing
|
|
Organic eggs
|
eggs from hens fed rations having ingredients that were grown organically (without pesticides, fungicides, herbicides or commercial fertilizers)
|
|
Ovary
|
the hen's reproductive organ in which egg yolks develop
|
|
Oviduct
|
the organ in the hen which accepts the yolk after ovulation and where formation occurs
|
|
Oviposition
|
the process of a hen laying an egg
|
|
Ovulation
|
release of the egg yolk from the hen's ovary
|
|
Pullet
|
a sexually immature female chicken
|
|
Sequence
|
eggs laid on consecutive days
|
|
Sexual maturity
|
commencement of egg production in females and semen production in males
|
|
Spent hen
|
a hen at the end of a productive cycle
|
|
Vitelline membrane
|
a clear membrane which surrounds the egg yolk
|
|
magnum
|
majority of albumen is formed
|
|
isthmus
|
forms inner an outer membranes
|
|
infundibulum
|
catches yolk
|
|
uterus
|
site of calcification
|
|
What do APA and ABA stand for?
|
American Poultry Association and American Bantam Association
|
|
Name all ABA Class (Bantam Classes).
|
Old English Game, Modern Game, SCCL, RCCL, AOCCL, Feather Legged, and Bantam Duck,
|
|
Name all APA Classes (Large Classes).
|
American, Asiatic, English, Continental, Mediterranean, AOSB
|
|
Name all the different combs (8).
|
Single, Rose, Strawberry, Cushion, Pea, Buttercup, V-shaped, and Walnut
|
|
Name a breed that has "hen feathering."
|
Sebright
|
|
Name a breed that has 5 toes
|
Dorking, Silkie, Faverolle, Sultan, Houdan
|
|
What is the purpose of measuring the depth of abdomen?
|
This measures the egg capacity, or the potential the hen or pullet has.
|
|
Where is the axial feather?
|
In between the primaries and secondaries on the wing, in the center.
|
|
What does "dubbing" mean?
|
Dubbing is done to game cocks and involved removing and trimming the spurs, waddles, earlobes, and comb.
|
|
What is the incubation period of a chicken egg?
|
21 days.
|
|
What is the incubation period of a goose egg?
|
30 to 32 days.
|
|
Do chickens ever have teeth?
|
Yes! As newly hatched chicks they still have an "egg tooth" that helped them pierce through the shell.
|
|
Name 2 external parasites.
|
Mites, Lice, Chiggers
|
|
Name an internal parasite.
|
Coccidiosis, ringworm, roundworm, gapeworm
|
|
Which breed has the shortest legs?
|
Japanese
|
|
Which chicken breed is the heaviest?
|
...
|
|
True or false: Do turkeys have combs?
|
TRUE
|
|
Which breed has black/purple skin?
|
Silkie
|
|
What is the NPIP?
|
National Poultry Improvement Plan
|
|
What are the 2 names of the breast bone?
|
Sternum or keel
|
|
What is the longest feather on a rooster's tail?
|
Sickle feather
|
|
What does "candling" mean?
|
Candling is the process of shining a light source into an egg to see what is inside.
|
|
How can you tell what color eggs a hen will lay?
|
Color of the earlobes or legs.
|
|
How many eyelids does a chicken have?
|
3
|
|
What are the parts of a feather?
|
...
|
|
poultry
|
the collective term for domesticated birds bred for eating
|
|
poultry has no _________________ fat
|
intramuscular
|
|
where is the fat in poultry located?
|
under the skin and in abdominal cavity
|
|
poultry fat has a __________ melting point than other animal fats
|
lower
|
|
what is considered poultry dark meat?
|
leg and thigh of non-flying birds, all of flying birds
|
|
______ meat contains more myoglobin, meaning
|
dark, it has more iron
|
|
______ meat has a longer cooking time
|
dark
|
|
what is considered poultry white meat?
|
breast and wing of non-flying birds
|
|
_____ meat contains less fat
|
white
|
|
_____ meat dries out if overcooked
|
white
|
|
categories of poultry recognized by USDA
|
chicken, duck, goose, guinea, pigeon, turkey
|
|
what is the most popular poultry in the world to eat?
|
chicken
|
|
chicken classes
|
game hen, boiler/fryer, roaster, capon, hen/stewing
|
|
what are game/cornish hens typically served with?
|
a sweet sauce and cornbread stuffing
|
|
boilers/fryers are good for _____
|
stocks/soups
|
|
capons are
|
surgically castrated male chickens
|
|
when were capons traditionally served?
|
weddings
|
|
which type of poultry has a really high percentage of fat, only dark meat, and a high percentage of bone and fat compared to meat?
|
duck
|
|
how much protein per ounce does poultry have?
|
17g
|
|
how much fat per ounce does poultry have?
|
1g
|
|
what type of sauce is served with goose and why?
|
acidic fruit-based sauces to offset fattiness
|
|
what makes up the giblets?
|
liver, gizzard, heart, neck
|
|
what can be used to add flavor to stock?
|
neck
|
|
where would you find grade A poultry?
|
supermarkets
|
|
where would you find Grades B/C poultry?
|
in processed foods
|
|
what is the reference protein?
|
eggs
|
|
eggs are rich in _______ vitamins
|
fat-soluble and b-complex
|
|
eggs are also rich in ______, especially ______
|
minerals, iron
|
|
how much cholesterol is in an egg?
|
215mg
|
|
where is the cholesterol in an egg located?
|
the yolk
|
|
how much protein is in an egg?
|
7g
|
|
where is the protein in an egg located?
|
4g in white, 3g in yolk
|
|
how much fat is in an egg?
|
5g
|
|
where is the fat in an egg located?
|
yolk
|
|
what does the American heart association recommend you limit your egg intake to?
|
4 whole eggs a week
|
|
in the u.s., why do we have to refrigerate our eggs?
|
we wash them to remove the cuticle, a membrane, which then allows bacteria to get in
|
|
the three parts of an egg
|
shell, yolk, white
|
|
what is the shell of an egg made of?
|
calcium carbonate
|
|
the yolk of an egg makes up _____ of the egg's total weight
|
3-Jan
|
|
the yolk of an egg coagulates at _____ degrees F
|
149
|
|
what is the white of an egg referred to as?
|
albumin
|
|
the white of an egg coagulates at ______ degrees F
|
144
|
|
is grading mandatory or voluntary for eggs?
|
voluntary
|
|
is grading mandatory of voluntary for poultry?
|
mandatory
|
|
what are the three grades of eggs
|
A, AA, B
|
|
where would you find A and AA grade eggs?
|
stores
|
|
where would you find B grade eggs?
|
liquid eggs and egg substitutes
|
|
what are the sizes of eggs?
|
jumbo, x-large, large, medium, small
|
|
what size egg is baking based off of?
|
large
|
|
how much do large eggs weigh?
|
2oz.
|
|
how can you make raw eggs safe to eat?
|
pasteurization
|
|
how do you pasteurize an egg?
|
heat it to 140degrees for 3.5 minutes
|
|
pasteurization, in general
|
heating a product for a specific time at a specific temperature
|
|
____ egg white(s) = 1 whole egg
|
2
|
|
what are the two types of egg substitutes?
|
egg whites and substitutes made of soy and milk proteins
|
|
what is the problem with egg substitutes made of soy and milk proteins?
|
you can't use them as a thickening agen
|
|
what part of the egg can be used as a leavening agent?
|
white
|
|
eggs should be ______ for baking
|
room temperature
|
|
how do you get cold eggs to room temperature quickly?
|
soak them in warm water for 5 min.
|
|
egg whites are _____ water, _____ protein
|
88%, 11%
|
|
for whipping whites, the bowl must be _______
|
free of fat or soap residue
|
|
what types of bowls should you avoid for whipping whites?
|
plastic (residue), aluminum, glass (slippery)
|
|
what type of bowl should you use for whipping whites?
|
copper (strengthens protein b ond)
|
|
what does whipping whites do?
|
relaxes the protein bonds, stretching them out so that they overlap to form soft peaks
|
|
you can add ______ to egg whites to make them more stable during the whipping process
|
acid/cream of tartar
|
|
you can add _____ to prevent overwhipping
|
sugar at the end (delays water evaporation)
|
|
tempering
|
slowly adding hot liquid to egg mixture to avoid coagulation
|
|
how should you store eggs?
|
in their original container in the back of the drige
|
|
how do you tell if an egg is old?
|
it will float
|
|
how do you tell if an egg is hard?
|
it spins
|
|
how do you tel if an egg is raw?
|
it wobbles
|
|
how do you peel an egg?
|
crack the tip and roll it (under cold water makes it easier)
|
|
green yolks
|
eggs where the iron in the yolk has mixed and reacted with the sulfur in the white
|
|
how do you soft boil an egg?
|
add eggs one at a time to already boiling water, reduce the heat and cook for 3.5-4 minutes (add 2 min. if not at room temperature to begin with)
|
|
how do you hard cook an egg?
|
start with cold water, add the eggs, bring to a boil, add a lid, remove from heat and let sit for 10 min.
|
|
1/4" Exposed Flesh on Carcass Breast
|
A
|
|
1/4" Exposed Flesh on Carcass Legs
|
A
|
|
1 1/2" Exposed Flesh on Carcass Back
|
A
|
|
1 Disjointed Bone on Carcass
|
A
|
|
Thigh Disjointed from Hip Joint on Carcass
|
A
|
|
Leg Disjointed from Hip Joint on Carcass
|
A
|
|
Back Portion Disjointed from Hip Joint on Carcass
|
A
|
|
Missing Wing Tips on Carcass
|
A
|
|
Missing Tail on Carcass
|
A
|
|
Missing Wing Tips and Tail on Carcass
|
A
|
|
Almost 1/3 of the flesh gone from the Breast on the Carcass
|
B
|
|
Almost 1/3 of the flesh gone from the Back on the Carcass
|
B
|
|
Almost 1/3 of the flesh gone from the legs on the Carcass
|
B
|
|
2 Disjointed bones on the Carcass
|
B
|
|
1 non-protruding broken bone on the Carcass
|
B
|
|
1 disjointed and 1 non-protruding broken bone on the Carcass
|
B
|
|
Disjointed Leg at hip joint on the Carcass
|
A
|
|
Disjointed Wings on the Carcass
|
B
|
|
2nd Wing Joint missing from the carcass
|
B
|
|
Wing tips, 2nd wing joint and tail missing from the Carcass
|
B
|
|
Back Meat missing no wider than the base of the tail on the carcass
|
B
|
|
Wing missing from the carcass
|
C
|
|
Back meat missing wider than the base of the tail on the carcass
|
C
|
|
1 protruding broken bone on the carcass
|
C
|
|
2 protruding broken bones on the carcass
|
C
|
|
2 protruding broken bones on the carcass
|
C
|
|
More than 1/3 of the flesh missing from the carcass
|
C
|
|
Egg Air Cell less than 1/8"
|
AA
|
|
Egg Air Cell 1/8"-3/16"
|
A
|
|
Egg Air Cell larger than 3/16"
|
B
|
|
Blood Spots in the egg
|
Loss
|
|
Meat Spots in the egg
|
Loss
|
|
Check in the egg shell
|
NG
|
|
Dented Check in the egg shell
|
NG
|
|
Prominent Stain on the egg shell
|
NG
|
|
Adhering dirt or foreign material on the egg shell
|
NG
|
|
Slight / Moderate Stain on the egg shell
|
B
|
|
Decidedly Misshapen on the egg shell
|
B
|
|
Large Calcium Deposits on the egg shell
|
B
|
|
Pronounced Ridges on the egg shell
|
B
|
|
Pronounced Thin Spots on the egg shell
|
B
|
|
No Defects on the egg shell
|
A
|
|
Breast meat missing from the carcass
|
NG
|
|
Leg meat missing from the carcass
|
NG
|
|
Leg missing from the carcass
|
NG
|
|
Back meat missing from tail area wider than the hip joints
|
NG
|