Egg Grading and Quality Assessment

The video tutorial on 4-H Poultry Judging focuses on evaluating interior egg quality. It explains the candling technique to assess the air cell size, which determines the egg's grade. Eggs are graded as AA, A, or B based on the air cell's depth, with AA being the highest quality. The video also covers identifying blood and meat spots, which can affect the egg's grade. Eggs with large blood spots are deemed inedible. The tutorial emphasizes the importance of practice in mastering egg grading skills.

What is the primary focus of 4-H Poultry Judging?

• Exterior egg quality

• Interior egg quality

• Egg size

• Egg color

What is the correct technique for candling an egg?

• Hold the egg upside down

• Place the egg on its side

• Insert the large side into the aperture

• Shake the egg gently

What air cell size indicates a Grade AA egg?

• 3/16-inch or less

• 1/8-inch or less

• 1/2-inch or less

• 1/4-inch or less

How can you confirm an egg is Grade A?

• By checking the egg's color

• By checking the egg's shape

• By measuring the air cell size

• By weighing the egg

What happens to the air cell as an egg is stored longer?

• It becomes larger

• It disappears

• It remains the same

• It becomes smaller

What air cell size indicates a Grade B egg?

• 1/4-inch or less

• 3/16-inch or less

• 1/8-inch or less

• Larger than 3/16-inch

What is a common misconception when identifying blood spots?

• They are always visible

• They are always harmful

• They can be mistaken for dirt

• They are always red

What size of blood spot makes an egg inedible?

• Smaller than 1/8-inch

• Exactly 1/8-inch

• Larger than 1/8-inch

• Any size

What grade is an egg with a blood spot smaller than 1/8-inch?

• Grade B

• Inedible

• Grade A

• Grade AA

What is the significance of the air cell in egg grading?

• It determines the egg's color

• It affects the egg's weight

• It changes the egg's taste

• It indicates the egg's freshness