EXERCISES, LESSON 1
INSTRUCTIONS: The following exercises are to be answered by marking the lettered
response that best answers the question or best completes the incomplete statement or
by writing the answer in the space provided.
After you have completed all the exercises, turn to "Solutions to Exercises" at the
end of the lesson and check your answers. For each incorrect answer, reread the
material referenced after the solution.
What is the primary reference document for the grading of poultry?
In order for the veterinary food inspection specialist to gain knowledge of the
structure of the bird and different classes of poultry, the reference of choice is the
____________________ _________________ ________________..
Dressed poultry refers to poultry slaughtered for use as human food with the
Ready-to-cook poultry must be inspected for wholesomeness before it can be
officially graded. The specific conditions that prevent grading are:
a. Protruding ____________________
Bruises requiring ____________________
_____________ or ______________ _____________ incompletely removed.
d. Parts of the _____________________ remaining.
e. Any ________________________ at all.
_____________ material of any type ________ or _________ of the carcass.