Kami Export - Principles of Ag, Food and Natural Resources Spring Final Review PDF

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1. Which breed of swine is exceptionally long bodied with large, drooping ears? A. Berkshire

C. Yorkshire

B. Hampshire

D. American Landrace

2. Which U.S. state played a large role in the origination of the Chester White? A. Pennsylvania

C. New Jersey

B. Connecticut

D. New Hampshire

3. In order to be registered, Hampshires should have what color characteristics? A. White covering more than two thirds of the body B. Black coats, white feet and legs, a white stripe on the face and a white tip on the tail C. Black with a white band encircling the shoulders, including the front legs and feet D. Red coloring and hair all over the body 4. What color is the Yorkshire? A. Red

C. Black

B. White

D. Pink

5. What is the former breed name of the Spot? A. Spotted Poland China

C. Spotted Berkshire

B. Poland China

D. It has always been known as the Spotted

6. Hampshires are often used as sires in what kinds of operations? A. Bacon

C. Crossbreed

B. Market

D. Milking

7. The Duroc originated in what part of the United States? A. Southwestern

C. Southeastern

B. Midwestern

D. Northeastern

8. Which breed is thought to have originated the crossed of the old English hog and hogs of Chinese and Siamese origin? A. Yorkshire

C. Berkshire

B. Poland China

D. Spotted

9. What is the desired color for Spot swine? A. 25 percent black and 75 percent white

B. 50 percent red and 50 percent white

C. 50 percent black and 50 percent white

D. 75 percent black and 25 percent white

10. Which breed is generally regarded as one which does NOT produce carcasses with enough muscling to satisfy U.S. standards when bred straight? A. Chester White

C. Poland China

B. American Landrace

D. Spotted

11. Which of the following breeds is used for the production of Mohair? A. Cashmere

C. Angora

B. Alpine

D. Boer Goat

12. Where did the Boer Goat originate? A. Australia

C. Switzerland

B. The Boer Goat’s origin is unknown

D. Turkey

13. Which of the following is NOT a component of soil? A. Mineral particles B. Air C. Water D. Each choice is a component of soil 14. Which of the following best describes permeability? A. The ability of water to flow through soil B. Void spaces in soil which can be filled by air or water C. Soil particles which bind to each other D. The absorption of water by soil particles 15. Which of the following is NOT a soil texture? A. Sand B. Clay C. Smooth D. Silt 16. Which of the following best describes silt? A. Smooth and large in size B. Smooth and moderate in size

C. Gritty and large in size D. Sticky and small in size 17. Which type of root system is found in grasses? A. Taproot system B. Fibrous root system C. Adventitious roots system D. Lateral system 18. Which type of roots grow directly downward? A. Taproots B. Lateral roots C. Adventitious roots D. Fibrous roots 19. Which of the following is the female part of the plant? A. Pistil B. Stamen C. Anther D. Filament 20. Which type of flower is missing either the pistil or the stamen? A. Complete B. Incomplete C. Perfect D. Imperfect 21. Which of the following breeds is 3/8 Brahman and 5/8 Angus? A. Brangus

C. Red Angus

B. Simbrah

D. Simmental

22. What is the location of the Charolais’ origin? A. Ancient Rome

C. Tuscany, Italy

B. Charolles, France

D. Branson, Missouri

23. About how much will a Hereford cow weight? A. 1,000 lbs.

C. 2,000 lbs.

B. 500 lbs.

D. 1,200 lbs.

24. Which of the following breeds is a foundation breed for the Braford? A. Amerifax

C. Hereford

B. Ankina

D. Chianina

25. The Murray Grey originated on which continent? A. South America

C. Australia

B. North America

D. Russia

26. Which of the following breeds is double muscled? A. Piedmontese

C. Watusi

B. Red Angus

D. Polled Hereford

27. The Pinzgauer has been developed by Alpine herdsmen dating back to what year? A. 1937

C. 500 A.D.

B. 17 B.C.

D. 1310

28. Which of the following is a foundation breed for the Brangus, Ankina and Amerifax? A. Hereford

C. Braford

B. Piedmontese

D. Angus

29. Which breed originated in Spicewood, Texas? A. Santa Gertrudis

C. Shorthorn

B. Red Brangus

D. Texas Longhorn

30. Which breed shows the droopy ear characteristics of the Brahman? A. Simbrah

C. Red Poll

B. Scotch Highland

D. Pinzgauer

31. The process of giving birth to an animal is called A. Gestation

C. Conception

B. Parturition

D. Fertilization

32. What should newborn mammals consume immediately after birth? A. Water

C. Colostrum

B. Feed

D. Both A and B

33. A gestation period is the length of time from A. Insemination to birth

C. Conception to birth

B. Insemination to fertilization

D. Birth to one year of age

34. Artificial insemination is the primary breeding method used with A. Turkeys

C. Dairy cows

B. Pigs

D. All of the above

35. A cow has a gestation period of approximately A. 283 days

C. 150 days

B. 365 days

D. 147 days

36. Bos indicus cattle are characterized by A. Long ears

C. A humped-neck

B. Excess dewlap

D. All of the above

37. A castrated bull is called a A. Heifer

C. Calf

B. Steer

D. Cow

38. Cattle have a A. Single-compartment stomach

C. Three-compartment stomach

B. Two-compartment stomach

D. Four-compartment stomach

39. Female cattle that have not calved are called A. Heifers

C. Calves

B. Steers

D. Cows

40. Cattle from feedyards are taken to a processing plant when they reach an average weight of

A. 1,100-1,200 pounds (499-544 kg)

C. 700-800 pounds (318-363 kg)

B. 1,500-1,600 pounds (680-726 kg)

D. 900-1,000 pounds (408-454 kg)

41. Horses are used for A. Recreational riding

C. Ranching operations

B. Racing

D. All of the above

42. A castrated male horse is called a A. Stallion

C. Filly

B. Gelding

D. Colt

43. An uncastrated male horse, at least four years of age, is called a A. Stallion

C. Filly

B. Gelding

D. Colt

44. The process of a mare giving birth to a foal is called A. Birthing

C. Gestation

B. Foaling

D. None of the above

45. A female horse, at least four years of age, is called a A. Colt

C. Mare

B. Filly

D. Gelding

46. Mohair comes from the A. Kashmir goat

C. Angora goat

B. Boer goat

D. Nubian goat

47. A goat known for its meat production is the A. Boer goat

C. Angora goat

B. Nubian goat

D. Kashmir goat

48. A sheep younger than one year of age is a A. Lamb

C. Doe

B. Ewe

D. Yearling

49. A castrated male goat is a A. Buck

B. Kid

C. Ram

D. Wether

50. Lanolin is produced from which part of the sheep? A. Fat from by-products

C. The wool

B. The skin

D. Both A and C

51. The average litter size for swine is A. One to three piglets

C. Six to eight piglets

B. Two to five piglets

D. Nine to 12 piglets

52. A female pig that has not had a litter of piglets is a A. Sow

C. Gilt

B. Barrow

D. Hog

53. What is the term used when a sow or gilt gives birth to a litter of piglets? A. Farrowing

C. Calving

B. Birthing

D. Foaling

54. A hog’s internal organs closely resemble those of a A. Human

C. Sheep

B. Goat

D. Both B and C

55. Hogs are taken to the processing plant when they reach A. Three to four months of age

C. Nine months of age

B. Four to six months of age

D. One year of age

56. Poultry refers to bird species such as A. Chickens

C. Ducks and geese

B. Turkeys

D. All of the above

57. A chicken between the ages of six and eight weeks is a A. Pullet

C. Hen

B. Broiler or fryer

D. Chick

58. A female chicken that lays eggs is a A. Pullet

C. Rooster

B. Hen

D. Capon

59. The primary by-product from chickens is A. Blood

C. Variety meats

B. Bones

D. Feathers

60. A male chicken, at least eight months of age, is a A. Rooster or cock

C. Pullet

B. Capon

D. Broiler or fryer

61. Which of the following terms is defined as the process of cutting through the carcass and exposing the ribeye? A. Blooming

C. Halving

B. Ribbing

D. Grading

62. Which of the following is the serpentine chain system on which the carcasses travel prior to grading? A. Chilling chain

C. Bloom chain

B. Yield line

D. Fabrication chain

63. Which of the following does exposing the ribeye to oxygen accomplish? A. Makes the marbling easier to see and turns the lean dark purple B. Makes the marbling harder to see and turns the lean dark purple C. Makes the marbling easier to see and turns the lean bright red D. Makes the marbling harder to see and turns the lean dark red 64. Which of the following are the two types of grades for which each carcass is evaluated? A. Quality and inspection

C. Quality and yield

B. Quality and branded program

D. Yield and inspection

65. Which of the following government agencies administers the grading program?

A. United States Department of Agriculture (USDA) B. Environmental Protection Agency (EPA) C. Food Safety Inspection Service (FSIS) D. National Cattleman’s Beef Association (NCBA)

66. Which of the following are the two main factors used to evaluate quality grade? A. Marbling and maturity

C. Maturity and fat thickness

B. Marbling and fat thickness

D. Maturity and confirmation score

67. Which of the following is NOT a quality grade for young beef? A. Prime

C. Choice

B. Commercial

D. Standard

68. Which of the following are the two primary factors used to determine yield? A. Fatness and quality grade

C. Fatness and maturity

B. Muscling and quality grade

D. Fatness and muscling

69. Which of the following correctly lists the four major lean primal cuts of beef carcasses? A. Chuck, rib, loin and round

C. Chuck, shank, loin and round

B. Chuck, rib, sirloin and round

D. Chuck, rib, loin and foreflank

70.Which of the following is NOT a retail cut produced from the loin? A. T-bone steak

C. Tenderloin steak

B. Porterhouse steak

D. Round steak

71.___________ is the largest component in fluid milk. A. Water

C. Fat

B. Proteins

D. Vitamins

E. Carbohydrates

72._________ is the process of heating the milk to a specific temperature for a specific amount of time in order to kill microorganisms. A. Homogenization

C. Pasteurization

B. Fortification

D. Sterilization

E. Fermentation

73. _______________ is the required temperature and time for pasteurizing fluid milk in the United States. A. 140 degrees Fahrenheit for 30 seconds B. 135 degrees Fahrenheit for 45 seconds C. 151 degrees Fahrenheit for 15 seconds D. 120 degrees Fahrenheit for 60 seconds E. 161 degrees Fahrenheit for 15 seconds 74. Non-homogenized milk is commonly referred to as __________________. A. Cream milk

C. Cream line milk

B. Fluid milk

D. Heavy milk E. Lumpy milk

75. Milk undergoes the ____________ process to decrease the size of globules to allow for a more even disbursement. A. Fortification

C. Homogenization

B. Sterilization

D. Fermentation

E. Pasteurization

76. Milk is fortified with _____________ and ______________. A. Vitamin C and Vitamin D

C. Vitamin D and Vitamin E

B. Vitamin A and Vitamin C

D. Vitamin A and Vitamin D

E. Vitamin A and Vitamin E

77. The major protein found in milk is ____________. A. Whey

C. Lactose

B. Casein

D. Both A and B

E. Both A and C

78. Evaporated and condensed milk are characterized by having ______ percent of the water removed. A. 60

C. 75

B. 30

D. 80

E. 20

79. In cottage cheese, the curds are not fully drained leaving _____________ behind. A. Water

C. Bacteria

B. Whey

D. Milk

E. Cheese

80. In order for a product to be called yogurt ____________ must be present. A. Streptococcus thermophilus

B. Lactobacillus bulgaricus

C. Lactobacillus acidophilus

D. Both A and B

E. Both A and C

USING THE FOLLOWING TAPE MEASURE TO ANSWER QUESTIONS 81-90

91. Where is ¼ inch?

A. I

C. H

A. A

C. C

B. J

D. F

B. B

D. D

97. Locate 7/8 inch

92. Where is 3/16 inch? A. C

C. B

B. A

D. F

A. H

C. F

B. N

D. C

98. Locate ¾ inch.

93. Where is ½ inch?

A. A

C. G

A. E

C. I

B. C

D. L

B. G

D. H

94. Where is 1/16 inch?

99. Locate 3/8 inch

A. A

C.C

A. A

C.F

B. B

D. E

B. B

D. D

100. Locate 1/8th inch 95. Located 15/16 of an Inch A. K

C. M

B. O

D. L

96. Locate 9/16 of an inch

A. B B. C

Matching

C. I D. E

81.

86.

87.

82. 88.

83. 89.

84. 90.

85. A.

Adjustable Open Ended Wrench B. C- Clamp C. Combination Square D. Needle nose Pliers

E. Rubber Mallet

AD. Try Square

AB. Speed Square

AE. Vise Grips

AC. Slip joint Pliers

BC. Wood Chisel...