Identify grades of poultry products.

Identification should include

• the eight quality grades for ready-to-cook broilers
• the four grade classes for eggs (i.e., AA, A, B, and inedible)
• the six weight classes for eggs, based on ounces per dozen
• interior egg quality factors, including most common defects
• exterior egg quality factors, including most common defects.

Process/Skill Questions:

• What are the USDA standards for ready-to-cook chickens?
• What are the USDA standards for ready-to-cook turkeys, ducks, and geese?
• What is a Haugh unit, and how it is used to measure egg quality?
• What are the three major exterior quality standards for eggs?