EXERCISES, LESSON 3
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.
1. The grading area should be illuminated by at least _________ foot-candles.
2. Since most poultry received at destination for troop issue is frozen, the veterinary
food inspection specialist inspecting for grade verification does not have to be
familiar with the quality factors of conformation, fleshing, and fat covering. Is this
statement true or false? Explain your answer.
3. The two types of pinfeathers to be considered when grading are ______________
4. Discoloration and drying out of the skin of poultry carcasses during storage is
called ________________________ _____________________.