Past Exam Paper on Lamb Production - PDF

Day 1: Raising Lamb 1. Which two provinces are the most important ovine producers in Canada?​ a) Alberta and Manitoba​ b) Quebec and Ontario​ c) Ontario and Saskatchewan​ d) British Columbia and Alberta​ Answer: b) Quebec and Ontario 2. What is the main benefit of "block ready" lamb for retailers?...

Day 1: Raising Lamb 1. Which two provinces are the most important ovine producers in Canada?​ a) Alberta and Manitoba​ b) Quebec and Ontario​ c) Ontario and Saskatchewan​ d) British Columbia and Alberta​ Answer: b) Quebec and Ontario 2. What is the main benefit of "block ready" lamb for retailers?​ a) Low cost​ b) Availability of specialty items​ c) Only ordering products in demand​ d) Long shelf-life without vacuum-sealing​ Answer: c) Only ordering products in demand 3. How much hay or grass does a mature sheep eat daily?​ a) 1 kg​ b) 2 kg​ c) 3 kg​ d) 4 kg​ Answer: c) 3 kg 4. What is the primary diet component of sheep?​ a) Barley and oats​ b) Forages such as grasses, alfalfa, and clover​ c) Processed grains​ d) Root vegetables​ Answer: b) Forages such as grasses, alfalfa, and clover 5. Which breed is known for high fertility and good milking characteristics?​ a) Suffolk​ b) Dorset​ c) Rideau Arcott​ d) Hampshire​ Answer: c) Rideau Arcott 6. Which lamb production method results in 3 lambings every 2 years?​ a) Extensive​ b) Intensive​ c) Traditional​ d) Natural​ Answer: b) Intensive 7. Which country is not among the top exporters of sheep meat?​ a) Australia​ b) New Zealand​ c) Canada​ d) Argentina​ Answer: c) Canada 8. Why is the halal market significant for lamb production in Canada?​ a) It promotes exports.​ b) It has increased per capita consumption.​ c) It reduces costs.​ d) It focuses on traditional farming methods.​ Answer: b) It has increased per capita consumption. 9. What are common measures to protect sheep in extensive farming?​ a) Guard animals and electric fences​ b) Antibiotics and vaccines​ c) Indoor shelters and lighting control​ d) Breeding genetically resistant sheep​ Answer: a) Guard animals and electric fences 10. What is the shelf life of vacuum-sealed lamb?​ a) 2 weeks​ b) 4 weeks​ c) 6 weeks​ d) 8 weeks​ Answer: b) 4 weeks Day 2: Consumer Concerns, Grading, and Inspection 1. Why is domestic lamb expensive in Canada?​ a) High production costs​ b) Small supply and extensive methods​ c) Limited demand​ d) Imported competition​ Answer: b) Small supply and extensive methods 2. How is mutton commonly mistaken for lamb?​ a) It is cheaper.​ b) It has a gamey flavor.​ c) It is aged incorrectly.​ d) It is imported from Australia.​ Answer: b) It has a gamey flavor. 3. Which inspection level allows lamb to be sold internationally?​ a) Federal​ b) Provincial​ c) Regional​ d) Community​ Answer: a) Federal 4. What classification refers to sheep under one year of age?​ a) Spring lamb​ b) Genuine spring lamb​ c) Lamb​ d) Yearling​ Answer: c) Lamb 5. Which grading system is used to assess lamb conformation in Europe?​ a) CFIA​ b) USDA​ c) EUROP​ d) ANZL​ Answer: c) EUROP 6. What indicates excessive fat covering in lamb grading?​ a) +​ b) N​ c) —​ d) Y​ Answer: a) + 7. Which feature of the spool joint confirms the carcass is lamb?​ a) Yellow fat​ b) Moist and slightly red surface​ c) Intact teeth​ d) Ridges with a hardened surface​ Answer: b) Moist and slightly red surface 8. What is the role of grading in lamb production?​ a) To inspect for disease​ b) To categorize carcasses by quality, yield, and value​ c) To classify animals into age groups​ d) To prepare meat for retail​ Answer: b) To categorize carcasses by quality, yield, and value 9. Which lamb category refers to the oldest age classification?​ a) Yearling​ b) Mutton​ c) Spring lamb​ d) Genuine spring lamb​ Answer: b) Mutton 10. What is a common drawback of imported lamb?​ a) High price​ b) Gamey flavor​ c) Poor inspection standards​ d) Limited fat content​ Answer: b) Gamey flavor Day 3: Lamb Cuts 1. Why is lamb typically not aged?​ a) High fat content​ b) Low moisture levels​ c) High moisture content and minimal connective tissue​ d) Extensive fat covering​ Answer: c) High moisture content and minimal connective tissue 2. What is the primary purpose of the fell on lamb cuts?​ a) Adds flavor​ b) Prevents bacterial growth​ c) Retains moisture​ d) Improves color​ Answer: c) Retains moisture 3. What is the term for the anterior portion of the lamb's whole loin?​ a) Rack​ b) Sirloin​ c) Rib​ d) Flank​ Answer: c) Rib 4. Which section is separated by a cut between the 11th and 12th ribs?​ a) Hind Quarter​ b) Front Quarter​ c) Side​ d) Loin​ Answer: b) Front Quarter 5. What lamb cut is known for being tied and stuffed?​ a) Crown roast​ b) Frenched rack​ c) Boneless chop​ d) Rolled roast​ Answer: a) Crown roast 6. Which primal cut includes the sirloin?​ a) Front​ b) Hind quarter​ c) Leg​ d) Flank​ Answer: c) Leg 7. What is the meaning of "semi-boneless" in lamb cuts?​ a) Bone-in with partial removal of joints​ b) Boneless except for one rib​ c) Meat processed without bones​ d) Bones cut into smaller sections​ Answer: a) Bone-in with partial removal of joints 8. What is the main benefit of the hind quarter for retail?​ a) High-fat content​ b) Premium cuts like sirloin and leg​ c) Low cost​ d) Variety of connective tissue​ Answer: b) Premium cuts like sirloin and leg 9. What is the preferred method of processing carcasses for extended shelf life?​ a) Vacuum-sealing​ b) Dry-aging​ c) Moist heat cooking​ d) Flash freezing​ Answer: a) Vacuum-sealing 10. Which part of the lamb includes the kidneys?​ a) Hind shank​ b) Trim​ c) Shoulder​ d) Loin​ Answer: b) Trim Exam on Veal Production, Consumer Concerns, and Cuts Section 1: Raising Veal 1.​ What type of calves are typically used for veal production?​ a) Female dairy calves​ b) Male dairy calves​ c) Male beef calves​ d) Female beef calves​ Answer: b) Male dairy calves​(day 1 Raising Veal MEAT…) 2.​ What is the maximum age by which veal calves in newly built or renovated housing must be transitioned to group housing?​ a) 6 weeks​ b) 8 weeks​ c) 12 weeks​ d) 10 weeks​ Answer: b) 8 weeks​(day 1 Raising Veal MEAT…) 3.​ Which of the following is NOT a requirement for individual housing for veal calves?​ a) Calves must be tethered for easy management.​ b) Calves must be able to lie down and turn around unassisted.​ c) Calves must have visual or physical contact with other calves.​ d) The enclosure must allow calves to stand fully upright.​  Answer: a) Calves must be tethered for easy management​(day 1 Raising Veal MEAT…) Section 2: Consumer Concerns and Inspection 4.​ What is the primary concern of consumers regarding veal?​ a) Grading methods​ b) Farming practices​ c) Meat color​ d) Cooking techniques​ Answer: b) Farming practices​(day 2 Consumer Concerns…) 5.​ What happens during a post-mortem inspection of veal?​ a) Only external body abnormalities are checked.​ b) Brain activity is monitored before slaughter.​ c) Internal organs are inspected for abnormalities.​ d) The grading process is carried out.​ Answer: c) Internal organs are inspected for abnormalities​(day 2 Consumer Concerns…) 6.​ Which element is NOT assessed during veal grading?​ a) Marbling​ b) Fat​ c) Conformation​ d) Color of lean​ Answer: a) Marbling​(day 2 Consumer Concerns…) Section 3: Veal Cuts 7.​ Which primal cut of veal includes the sirloin and knuckle as sub-primals?​ a) Whole Flank​ b) Front​ c) Leg​ d) Whole Loin​ Answer: c) Leg​(day 3 Veal Cuts MEAT 208) 8.​ Which kitchen cut can be derived from the front primal of veal?​ a) Scaloppini​ b) Osso Buco​ c) Striploin​ d) Tenderloin​ Answer: b) Osso Buco​(day 3 Veal Cuts MEAT 208) 4o You said: 10 questions for each slide ChatGPT said: ChatGPT Here’s a breakdown with 10 multiple-choice questions for each slide set, along with correct answers: Day 1: Raising Veal 1.​ What is the primary reason male dairy calves are used for veal production?​ a) They are less expensive than females.​ b) They cannot produce milk and are not used for beef.​ c) They have a higher growth rate than females.​ d) They are more resistant to disease.​ Answer: b) They cannot produce milk and are not used for beef【7†source】 2.​ As of July 1, 2018, calves in newly built or renovated housing must:​ a) Be tethered until 8 weeks old.​ b) Be housed individually for their entire lives.​ c) Be switched to group housing by 8 weeks of age.​ d) Be housed outdoors after 4 weeks.​ Answer: c) Be switched to group housing by 8 weeks of age【7†source】 3.​ What must veal producers provide to prevent anemia in calves?​ a) Milk replacer with added calcium​ b) Vet-approved anemia prevention protocols​ c) Free access to sunlight​ d) High-fat diets​ Answer: b) Vet-approved anemia prevention protocols【7†source】 4.​ At what minimum age can weaning of veal calves begin?​ a) 2 weeks​ b) 4 weeks​ c) 6 weeks​ d) 8 weeks​ Answer: b) 4 weeks【7†source】 5.​ Grain-fed veal calves are typically raised to what market weight?​ a) 200–225 kg​ b) 295–318 kg​ c) 150–200 kg​ d) 400–500 kg​ Answer: b) 295–318 kg【7†source】 6.​ What housing method is most commonly used for young veal calves before weaning?​ a) Pens​ b) Hutches​ c) Free-range stalls​ d) Group barns​ Answer: b) Hutches【7†source】 7.​ Which Canadian provinces lead in veal production?​ a) Alberta and Manitoba​  b) British Columbia and Nova Scotia​ c) Ontario and Quebec​ d) Saskatchewan and New Brunswick​ Answer: c) Ontario and Quebec【7†source】 8.​ Why are Holstein calves commonly used in veal production?​ a) They produce tender meat due to less exercise.​ b) They grow quickly and are naturally lean.​ c) They are resistant to common veal diseases.​ d) They require less feed compared to other breeds.​ Answer: b) They grow quickly and are naturally lean【7†source】 9.​ What is a key difference between milk-fed and grain-fed veal?​ a) Milk-fed veal calves grow slower.​ b) Grain-fed veal is unique to Canada.​ c) Milk-fed veal calves are larger at market weight.​ d) Grain-fed veal is more tender.​ Answer: b) Grain-fed veal is unique to Canada【7†source】 10.​Which of the following factors primarily affects veal meat quality and color?​ a) Housing method​ b) Calves’ age at slaughter​ c) Calves’ diet​ d) Exercise level​ Answer: c) Calves’ diet【7†source】 Day 2: Consumer Concerns, Grading, and Inspection 1.​ What is the main concern among consumers regarding veal production?​ a) The cost of veal products​ b) The manner in which veal is farmed​ c) The nutritional value of veal​ d) The availability of veal in stores​ Answer: b) The manner in which veal is farmed【8†source】 2.​ What happens if a veal calf is found to be unfit for human consumption during inspection?​ a) It is sent for further evaluation.​ b) It is processed for non-food purposes.​ c) It is destroyed.​ d) It is returned to the farm.​ Answer: c) It is destroyed【8†source】 3.​ Veal grading primarily focuses on:​ a) Bone density​ b) Color of the lean meat​ c) Amount of marbling​ d) Age of the animal​ Answer: b) Color of the lean meat【8†source】 4.​ Which grade of veal has the brightest pink color?​ a) Canada A1​  b) Canada A2​ c) Canada A3​ d) Canada A4​ Answer: a) Canada A1【8†source】 5.​ What method is commonly used to extend the shelf-life of retail-ready veal?​ a) Flash freezing​ b) Modified atmosphere packaging (MAP)​ c) Vacuum sealing​ d) Canning​ Answer: b) Modified atmosphere packaging (MAP)【8†source】 6.​ What is a disadvantage of ordering veal in carcass form?​ a) The veal cuts do not sell at the same rate.​ b) It is less fresh than retail-ready veal.​ c) It has a shorter shelf-life.​ d) It is harder to track the source of the meat.​ Answer: a) The veal cuts do not sell at the same rate【8†source】 7.​ Why is vacuum sealing recommended for veal cuts?​ a) It prevents the growth of bacteria.​ b) It extends freshness for over a month.​ c) It minimizes shrink and drying losses.​ d) It increases the nutritional value.​ Answer: c) It minimizes shrink and drying losses【8†source】 8.​ What is a key factor in grading veal outside Quebec?​ a) Animal age​ b) Diet type​ c) Marbling score​ d) Bone density​ Answer: b) Diet type【8†source】 9.​ What is a common use for veal shoulder cuts?​ a) Retail-ready steaks​ b) Ground meat for sausages​ c) Scaloppini​ d) Tenderloin roasts​ Answer: b) Ground meat for sausages【8†source】 10.​What is one drawback of MAP (Modified Atmosphere Packaging) veal?​ a) It has a shorter shelf-life than vacuum-sealed veal.​ b) It is very expensive, making it less affordable.​ c) It requires refrigeration at sub-zero temperatures.​ d) It cannot be used for retail-ready cuts.​ Answer: b) It is very expensive, making it less affordable【8†source】 Day 3: Veal Cuts 1.​ What are the primal cuts of veal?​ a) Loin, Rib, Flank, Front​ b) Leg, Whole Loin, Whole Flank, Front​  c) Shoulder, Neck, Flank, Hind​ d) Rib, Sirloin, Round, Shank​ Answer: b) Leg, Whole Loin, Whole Flank, Front【9†source】 2.​ What is a sub-primal cut of the veal leg?​ a) Tenderloin​ b) Short Loin​ c) Eye of Round​ d) Flank Steak​ Answer: c) Eye of Round【9†source】 3.​ Which of the following is a kitchen cut of the veal flank?​ a) Tenderloin​ b) Scaloppini​ c) Flank Steak​ d) Knuckle​ Answer: c) Flank Steak【9†source】 4.​ What is the definition of a dressed veal carcass?​ a) A carcass with bones removed​ b) A carcass with the skin, head, and feet removed​ c) A fully deboned carcass ready for retail​ d) A carcass split into primal cuts​ Answer: b) A carcass with the skin, head, and feet removed【9†source】 5.​ Which cut comes from the hind portion of the veal side?​ a) Rib​ b) Flank​ c) Leg​ d) Chuck Roast​ Answer: c) Leg【9†source】 6.​ The rib (rack) is part of which primal cut?​ a) Front​ b) Whole Loin​ c) Whole Flank​ d) Leg​ Answer: b) Whole Loin【9†source】 7.​ What is a defining feature of veal maturity characteristics?​ a) Wide ribs with dense cartilage​ b) Soft reddish bones​ c) Firm and round ribs​ d) Pale cartilage with dense aitch bone​ Answer: b) Soft reddish bones【9†source】 8.​ Which variety meat is a popular delicacy from veal?​ a) Osso Buco​ b) Sweetbreads​ c) Scaloppini​ d) Knuckle​ Answer: b) Sweetbreads【9†source】 9.​ Which kitchen cut is associated with the veal fore shank?​ a) Scaloppini​ b) Blade Roast​  c) Osso Buco​ d) Ribeye​ Answer: c) Osso Buco【9†source】 10.​What is a Short Cut Leg in veal?​ a) A leg with sirloin removed​ b) A leg with the shank attached​ c) A leg separated from the rump​ d) A leg cut into steaks​ Answer: a) A leg with sirloin removed【9†source】 Day 1: Raising Seafood 1.​ What are the two main categories of seafood?​ a. Freshwater and Saltwater​ b. Crustaceans and Mollusks​ c. Wild and Farmed​ d. Round and Flat Fish​ Answer: c. Wild and Farmed 2.​ What are catadromous fish?​ a. Fish that migrate from saltwater to freshwater to spawn​ b. Fish that migrate from freshwater to saltwater to spawn​ c. Fish that live only in saltwater​ d. Fish that live only in freshwater​ Answer: b. Fish that migrate from freshwater to saltwater to spawn 3.​ Which of the following is a characteristic of flat fish?​ a. Round body shape​ b. Swim vertically​ c. Eyes on the same side of their body​ d. Live exclusively in freshwater​ Answer: c. Eyes on the same side of their body 4.​ What is a crustacean?​ a. An aquatic vertebrate with fins​ b. A soft-bodied mollusk with a shell​ c. A hard-shelled species with jointed appendages​ d. A cephalopod species like squid​ Answer: c. A hard-shelled species with jointed appendages 5.​ What is the purpose of fisheries' sustainability practices?​ a. To maximize harvests without concern for species​ b. To manage populations for continuous future harvesting​ c. To eliminate all fishing quotas​ d. To prioritize farmed fish over wild fish​ Answer: b. To manage populations for continuous future harvesting 6.​ What is a drawback of gill netting?​ a. It is too expensive​ b. It only catches small fish​ c. It can entangle non-target species like dolphins​ d. It is ineffective in the Pacific Ocean​ Answer: c. It can entangle non-target species like dolphins  7.​ Which method is considered the most sustainable for harvesting fish?​ a. Trolling​ b. Otter trawling​ c. Long lining​ d. Purse seining​ Answer: a. Trolling 8.​ What is aquaponics?​ a. A method for harvesting wild salmon​ b. A system combining fish farming and hydroponic plant production​ c. A technology to clean wild fish populations​ d. A technique to catch crustaceans​ Answer: b. A system combining fish farming and hydroponic plant production 9.​ How are mussels typically farmed in Canada?​ a. Using fish nets​ b. In floating upwelling systems (flupsy)​ c. In mesh sleeves called socks​ d. In land-based tanks​ Answer: c. In mesh sleeves called socks 10.​What is Integrated Multi-Trophic Aquaculture?​ a. Farming a single species of fish in isolation​ b. Growing multiple aquatic species together for mutual benefits​ c. A method for grading wild fish​ d. An alternative to using fish meal in feed​ Answer: b. Growing multiple aquatic species together for mutual benefits Day 2: Consumer Concerns, Inspection, Grading 1.​ Why is there criticism of farmed Atlantic salmon?​ a. They grow slower than wild salmon​ b. They are raised in pristine waters​ c. They can spread sea lice to wild salmon​ d. They do not require external feed​ Answer: c. They can spread sea lice to wild salmon 2.​ What is a major concern with shrimp farms in Asia?​ a. High labor costs​ b. Overfishing of wild shrimp​ c. Farming in polluted waters​ d. Lack of demand in local markets​ Answer: c. Farming in polluted waters 3.​ What is the primary focus of seafood inspections in Canada?​ a. Individual fish health​ b. Ensuring product labels are aesthetically pleasing​ c. Monitoring transportation, processing, and storage​ d. Avoiding overproduction​ Answer: c. Monitoring transportation, processing, and storage  4.​ What does HACCP stand for?​ a. Hazard Analysis Critical Control Points​ b. Health and Animal Conservation Control Program​ c. Harvest Analysis for Coastal Protection​ d. High Aquaculture Compliance Practices​ Answer: a. Hazard Analysis Critical Control Points 5.​ Which of the following is graded by weight in Canada?​ a. Pacific Salmon​ b. Whitefish​ c. Atlantic Oysters​ d. Atlantic Smelts​ Answer: b. Whitefish 6.​ What does “Grade A” for Pacific Salmon indicate?​ a. The salmon is free from entrails, damage, and sexual maturity​ b. The salmon is frozen​ c. The salmon is slightly damaged but still edible​ d. The salmon is packed in cans​ Answer: a. The salmon is free from entrails, damage, and sexual maturity 7.​ What is the primary ingredient in salmon feed?​ a. Soy and plant proteins​ b. Forage fish and fish oil​ c. Wheat flour​ d. Crustaceans​ Answer: b. Forage fish and fish oil 8.​ What reduces the use of fish meal in salmon feed by 50%?​ a. Adding antibiotics to feed​ b. Replacing fish-based ingredients with vegetables​ c. Switching to all-organic feed​ d. Decreasing feed size​ Answer: b. Replacing fish-based ingredients with vegetables 9.​ What does “fallowed” mean in sea lice management?​ a. Adding additional fish to a site​ b. Keeping sites empty to reduce parasite populations​ c. Introducing antibiotics into the water​ d. Removing infected fish​ Answer: b. Keeping sites empty to reduce parasite populations 10.​How should seafood be sourced responsibly?​ a. By avoiding imports and only selling local species​ b. By prioritizing low-cost species like basa and tilapia​ c. By ensuring it comes from approved and non-polluted waters​ d. By harvesting as much as possible for export​ Answer: c. By ensuring it comes from approved and non-polluted waters Day 3: Sold at Retail 1.​ What are the most common fish types sold in North American markets?​ a. Freshwater species only​ b. Flat fish, round fish, and shellfish​ c. Exotic tropical species​ d. Farmed fish exclusively​ Answer: b. Flat fish, round fish, and shellfish 2.​ Which Atlantic shellfish is notable for being shipped live?​ a. Crabs​ b. Oysters​ c. Lobsters​ d. Scallops​ Answer: c. Lobsters 3.​ What distinguishes flat fish from round fish?​ a. Flat fish have two fillets​ b. Round fish are bottom feeders​ c. Flat fish have four fillets and live on the ocean floor​ d. Round fish have eyes on the same side​ Answer: c. Flat fish have four fillets and live on the ocean floor 4.​ Which Pacific clam is the largest?​ a. Manila clam​ b. Butter clam​ c. Horse clam​ d. Geoduck​ Answer: d. Geoduck 5.​ What is the only edible part of a scallop?​ a. The shell​ b. The adductor muscle​ c. The roe​ d. The foot​ Answer: b. The adductor muscle 6.​ What is the optimal sign of a fresh shrimp?​ a. Shrinkage of the body from the shell​ b. Strong sea odor​ c. Shell tightly fitted to the body​ d. Dark black veins present​ Answer: c. Shell tightly fitted to the body 7.​ What does the count 30/40 mean for shrimp?​ a. The weight of a shrimp in grams​ b. The number of shrimp in a pound​ c. The price of a shrimp per kilogram​ d. The shrimp’s grade​ Answer: b. The number of shrimp in a pound 8.​ Which Atlantic oyster variety is harvested in Prince Edward Island?​ a. Malpeques​ b. Fanny Bay​ c. Stellar Bay​ d. Gorge Inlet​ Answer: a. Malpeques 9.​ What is unique about hand-peeled shrimp?​ a. They are frozen in ice blocks​ b. They have brighter, more defined pink coloring​ c. They are always sold live​ d. They contain more sand veins​ Answer: b. They have brighter, more defined pink coloring 10.​What should you look for when selecting a live lobster?​ a. Bright red coloring​ b. Curls its tail under its body when lifted​ c. Rubber bands on claws​ d. Large claws only​ Answer: b. Curls its tail under its body when lifted