Unit 3
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Internal quality factors of eggs are determined by ___________. hand sorting candling visual inspection machining
candling
What price class is Grade A milk that is used in fluid cream products, yogurts, or perishable manufactured products (ice cream, cottage cheese and others)? Class I Class II Class III Class IV
Class II
Match the size of egg with its correct label name: Peewee a. 27oz b. 30oz c. 18oz d. 21oz e. 24oz f. 15oz
f. 15oz
Match the size of egg with its correct label name: Extra Large a. 27oz b. 30oz c. 18oz d. 21oz e. 24oz f. 15oz
a. 27oz
Match the size of egg with its correct label name: Large a. 27oz b. 30oz c. 18oz d. 21oz e. 24oz f. 15oz
e. 24oz
Match the size of egg with its correct label name: Small a. 27oz b. 30oz c. 18oz d. 21oz e. 24oz f. 15oz
c. 18oz
Match the size of egg with its correct label name: Medium a. 27oz b. 30oz c. 18oz d. 21oz e. 24oz f. 15oz
d. 21oz
Match the size of egg with its correct label name: Jumbo a. 27oz b. 30oz c. 18oz d. 21oz e. 24oz f. 15oz
b. 30oz
What is the three digit day number relative to the day in the year the eggs were processed called? Julian date date sell by date plant code
Julian date
The two major factors that affect the value of wool are nutrition and . environment fat breeding
breeding
The outer layer of the wool fiber is called a _______ and causes the fibers to cling together. crimp cuticle cortex medulla
cuticle
______________ is made from the long fibers that have been combed to make sure the fibers run the same direction and not carded but washed. worsted wool coarse wool fine wool
worsted wool
Eggs must be cooled to an internal temperature of_____. 37°F 40°F 35°F 45°F
45°F
The breed of sheep producing the finest wool is: Rambouillet Merino Chicago American Cormo
Merino
What is the primary reason for pasteurization of milk? break down fat globules kill pathogens flavor enhancer sanitary reasons
kill pathogens
What is the name of the process that breaks down the fat globules in milk so they will stay in suspension and not rise to the top? refrigeration pastuerization homogenization grading
homogenization
In the United States, which state produces the most wool? Arizona Texas Georgia North Dakota
Texas
In what state was the video produced? New York North Carolina Wisconsin Oregon
Wisconsin
Salt in the cheese process, helps to prevent over-______ Salting Ripening Sweetness Bacteria
Ripening
What three milk proteins/ingredients make cheese? Water, Fat, and Cream Water, Bacteria, and Germs Water, Carbohyrdates, Protein Water, Casein, and Milk Fat
Water, Casein, and Milk Fat
Small curds yield _____ cheeses. Smaller Larger Harder Softer
Harder
What standard characteristics do cheese graders grade (or evaluate) in cheese?
Flavor, body and texture, color and finish, and appearance .
What does it mean if you see a blood ring in the egg?
If you see a blood ring the embryo has died. The blood vessels will separate from the embryo and lay on the inside of the shell.
What does it mean when you see an air bubble and then darker areas in the egg?
it has been fertilized.