Midterm Exam - Animal Science PDF

**Part 1. MATCHING TYPE:** Match the description from Column A to the word it describes in Column B. Write the letter of your answer on the blank provided before the number. **Column A** **Column B** -------------- -----------------------------...

**Part 1. MATCHING TYPE:** Match the description from Column A to the word it describes in Column B. Write the letter of your answer on the blank provided before the number. **Column A** **Column B** -------------- ------------------------------------------------------------ ------------------------ \_\_\_\_ 1\. Stunning A. Food animals \_\_\_\_ 2\. Stamp or mark B. Condemned \_\_\_\_ 3\. Slaughterhouse or abattoir C. Fasting \_\_\_\_ 4\. Sticking D. Cold slaughtering \_\_\_\_ 5\. Standard wholesale and retail cuts E. Hot meat \_\_\_\_ 6\. Hybrid vigor F. Animal breeding \_\_\_\_ 7\. Natural selection G. Breed \_\_\_\_ 8\. Heredity and variation H. Monogamy \_\_\_\_ 9\. Chromosomes I. Pure breeding \_\_\_\_ 10\. Classification of animals based on chromosome numbers J. Inbreeding \_\_\_\_ 11\. Slaughtered domestic animals K. Reproduction \_\_\_\_ 12\. Unfit carcass L. Sexual reproduction \_\_\_\_ 13\. Withholding of feeds M. Oviparity \_\_\_\_ 14\. Double dead N. Viviparity \_\_\_\_ 15\. Illegally slaughtered O. Hermaphroditism \_\_\_\_ 16\. Continuity of species P. Unconscious \_\_\_\_ 17\. Fertilization Q. Brand \_\_\_\_ 18\. Poultry birds R. Meat establishment \_\_\_\_ 19\. Give birth to live young S. Bleeding \_\_\_\_ 20\. Have both male & female reproductive organs T. Fabrication \_\_\_\_ 21\. Selective mating U. Heterosis \_\_\_\_ 22\. Specific group of domestic animals V. Charles Darwin \_\_\_\_ 23\. One male and one female W. Genetics \_\_\_\_ 24\. Same breed or type X. Cytogenetics \_\_\_\_ 25\. Closely related animals Y. Taxonomy **Part 2. IDENTIFICATION:** Identify the terms being described below. 26. One male and one female have an exclusive mating relationship for a life-time or serially. ----- -------------------------------------------------------------------------------------------------------------------------------------------------------------------- 27. Domestic animals being slaughtered for human consumption. 28. Stamp or mark that represents the approval of Meat Inspector. 29. Mating of closely related animals. 30. The percentage of an animal's carcass weight relative to its live weight. 31. Prior to bleeding, it is the procedure of making the food animals unconscious. 32. Combined study of cytology and genetics or the study of chromosomes. 33. Registered establishment for slaughtering food animals for human consumption. 34. The process of selective mating of animals with desirable genetic traits to maintain or enhance these traits in future generation. 35. Body of any slaughtered animals after bleeding and dressing. 36. Marked for unsound, unhealthy, and unfit carcass for human consumption. 37. Meat that sourced from animals that was not undergone any substantial physical, microbial and chemical change. 38. One or more males have a relationship with one or more females. 39. Withholding of feed from the animal prior to slaughtering. 40. Process of cutting carcass into standard wholesale and retail cuts. 41. The removal of animal body parts that are not intended for human consumptions. 42. Mating of males and females livestock animals of different breed types or compositions. 43. Specific group of domestic animals having homogenous appearance, behaviour and other characteristics that distinguish it from other organisms of the same species. 44. Meat from food animals that was illegally slaughtered and sold to public. 45. Mating of males or females livestock animals of the same type or breed. **Part 3. TRUE OR FALSE:** Read the statements carefully and identify whether they are true or false. Write TRUE if the statement is correct and FALSE if this wrong. 46. Reproduction ensures the discontinuity of the species. ------ ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 47.. Asexual reproduction produces genetically similar/identical offspring. 48. Oviparity like poultry birds does not lay eggs. 49. Viviparity develops embryo within parents and give birth to live young. 50. Hermaphrodites cannot have both male and female reproductive organs. 51. Crossbreeding is the mating of animals of different breed types and compositions. 52. Inbreeding is the mating of closely unrelated animals. 53. Purebreeding is the mating of animals of the same type or breed. 54. Polygamy is the animal relationship of one male with only one female. 55. One male and one female have an exclusive mating relationship for a lifetime or serially is monogamy. 56. Animal breeding is the process of non-selective mating of animals with desirable genetic traits to maintain or enhance these traits in future generation. 57. Genetics is the science that deals with the principles of heredity and variation. 58. Veterinary helps in classification of animals based on chromosome number. 59. Food safety hazard is a biological, physical or chemical factor, property or practice which in its presence can cause a food to be unsafe. 60. Biological hazards are foreign objects or extraneous matter not usually found in foods that can cause physical injury or physical illness to the consumer such as a cut mouth, broken tooth, choking or a perforated alimentary tract. 61. Chemical hazards are agents that are naturally occurring or added during the production which are associated with cases of food borne illness. 62. Physical hazards are bacterial, viral and parasitic agents in the food product that can cause an adverse health effect, resulting to food borne illnesses. 63. Microorganisms are ubiquitous and some are good, bad and pathogenic. 64. An infection does not occur through the consumption of food contaminated with germs that cause diseases such as bacteria, viruses or parasites. 65. Intoxication occurs through consumption of food contaminated chemical products, toxin produced by some germs, or toxin already present in food. 66. Cross-contamination is the non-transmission of a hazard present in a food to another food that is safe. 67. Sanitation Standard Operating Procedure is a written procedure or documented system for assuring that facilities and utensils are clean and sanitized prior to, during and after operations. (True) 68. Sanitation does not maintain or restore a state of cleanliness, and promotes hygiene for prevention of foodborne illness. 69. A single "A" slaughterhouse has minimum adequacy of facilities and operation eligible for sale only in the locality in which the plant is located. 70. Meat is animal tissues which are unsuitable for use as food. **Part 4. ENUMERATION:** List down or enumerate what are asked for each of the following. 71-77. Key areas of Sanitation Standard Operating Procedure 78-80. Advantages of fasting of food animals 81-83. Types of food safety hazards 84-88. Composition of milk 89-92. Composition of egg 93-98. Conditions that support microbial growth 99-100. Most common cause of food-borne diseases