13. All of the following refer to handling and processing practices used for grading the
quality of chicken EXCEPT:
a. Freezing defects.
b. Missing parts.
c. Pinfeathers.
d. Exposed flesh.
e. Conformation.
14. A turkey that is tender-meated with soft, pliable, smooth-textured skin, under 8
months of age, is a:
a. Mature turkey.
b. Yearling turkey
c. Fryer-roaster turkey.
d. Young turkey.
15. A duck that is tender-meated with a soft bill and a soft windpipe, under 8 weeks of
age is a:
a. Roaster duckling.
b. Mature duck.
c. Broiler or fryer duckling.
16. Which of the following have fat that is gobby or patchy?
a. Male birds.
b. Female birds.
c. Young birds.
d. Mature birds.
MD0728
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