This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Grading of Shell Eggs”.
1. Grading the interior of the egg is done by a method called candling.
a) True
b) False
View Answer
Explanation: The grading of the egg is performed by a method called candling. This method helps in examining the air cell, the egg white and the yolk. Candling is also used for checking the spots and cracks on the egg shell.
2. What are the factors considered in eggs grading?
a) Interior quality and weight
b) Cleanliness and shell construction
c) Interior quality, cleanliness and weight
d) Interior quality, weight, cleanliness and shell construction
View Answer
Explanation: Some of the factors considered in grading eggs are interior quality and weight. The cleanliness and shell construction are considered additionally. These factors are connected to safety, wholesomeness and quality.
3. What are the classifications in egg grading?
a) Grade A, Grade B, and Grade C
b) Grade I, Grade II, and Grade III
c) Grade 1, Grade 2, and Grade 3
d) Grade AA, Grade A, and Grade B
View Answer
Explanation: The process of sorting eggs is called egg grading. It is divided into three classifications. They are Grade AA, Grade A, and Grade B. The eggs are sorted by weight and packaged accordingly to their grading.
4. How to evaluate a grade quality of a yolk?
a) It is based on egg yolk outline
b) It is based on egg yolk color
c) It is based on egg yolk height
d) It is based on egg yolk diameter
View Answer
Explanation: The outline of the yolk is used to evaluate the grade quality of the egg. A fresh albumen should be thick and make the yolk appear less distinct. During candling, blemishes and spots are to be checked in the yolk.
5. What affects egg shell strength?
a) Size and shell thickness
b) Interior quality and weight
c) Cleanliness and shell construction
d) Interior quality, cleanliness and weight
View Answer
Explanation: Size and shell thickness are the most important factors in determining shell strength. The strength of eggshells decreases with increasing size. The force required to break the egg increases because of the decrease in the stress.
6. Are Grade AA eggs pasteurized?
a) True
b) False
View Answer
Explanation: All egg products are pasteurized as required by United States Department of Agriculture’s (USDA). The eggs are rapidly heated and held at a minimum required temperature for a specified time to destroy bacteria.
7. What are Grade C eggs used for?
a) Used in the production of processed egg products
b) Used in the production of shampoo
c) Used in the production of beauty products
d) Used as whole eggs in retail shops
View Answer
Explanation: Grade C eggs are sold for commercial baking and production of processed egg products. These eggs generally have defects like shell cracks, stained shell. It can also have flattened yolk or a watery white.
8. What is grade AA eggs according to USDA?
a) Egg has a thick and firm white and a round yolk
b) Egg has a thin and firm white and a round yolk
c) Egg has a thick and watery white and a round yolk
d) Egg has a thick and firm white and a watery yolk
View Answer
Explanation: According to the United States Department of Agriculture (USDA) guidelines, the AA grade eggs are the highest grade. The grade AA egg has a thick and firm white, and a round yolk. These are also clean and have unbroken shells.
9. What is the range of air cells in grade A egg?
a) 1/8 and 3/16 inch
b) 5/8 and 6/16 inch
c) 7/8 and 9/16 inch
d) 3.5/8 and 5.3/16 inch
View Answer
Explanation: The AA grade egg should have an air cell of 1/8 inch or less in depth. Whereas, the A grade egg has a range between 1/8 and 3/16-inch air cell. These eggs are also clean and should have unbroken shells like that of grade AA eggs.
10. Which of the following is correct statement?
a) Grade AA egg has a yolk which is slightly defined and grade A egg has well defined yolk outline
b) Grade AA egg has a yolk which is well defined and grade A egg has slightly defined yolk outline
c) Grade AA egg and grade A egg have well defined yolk outline
d) Grade AA egg and grade A egg have slightly defined yolk outline
View Answer
Explanation: Grade AA egg has a yolk which is slightly defined and grade A egg has well defined yolk outline. The grade B egg has clearly defined yolk outline compared to grade AA and grade A eggs. This can be checked by using candling method.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
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