3. Classifying the materials according to species, sizes, freshness, etc.
a. cleaning
b.grading
c. characterizing
d. sorting

5. Eggs have characteristics of Grade AA eggs except the whites are reasonably firm.
a. Grade A
b. Grade B
C. Grade AA
d. Grade C

6. This is done by making slit on the abdominal part and pulling out the entrails in one piece making the poultry drawn.
a. de-feathering
b. scalding
c. evisceration
d. slaughtering

7. This is done by pulling off the feathers by rubbing hands thereby making the poultry dressed.
a. de-feathering
b. scalding
c. evisceration
d. slaughtering

8. Similar to live poultry except that this is not alive.
a. drawn poultry
b. live poultry
C. dressed poultry
d. whole poultry

9. Considered as baby chicken usually 4 to 6 weeks old and is preferred for roasting and grilling.
a. broiler
b. double poussin
c. broiler fowl
d. pullet

10. Young goose of not more than 6 months old.
a. geese
b.gosling
c. ghost
d. goose​