2005-2006 STATE FFA DAIRY CAREER DEVELOPMENT EVENT KNOWLEDGE TEST
Contestant Number: Name:
Chapter Name: Score:
Directions: Read each question carefully and choose the best possible answer. If provided with Scantron sheets, bubble in the answer. Otherwise, write the answer in the blank to the left of each number. Each correct answer is worth two (2) points. The maximum score is 50.
1. The skeletal parts of a cow, with the exception of feet and legs, are evaluated when judging a cow’s frame. The top priority area considered is the: a. Front end. b. Back. c. Stature. d. Rump.
2. Which breed of dairy cattle is cream to light fawn to almost black in color and is the smallest of the dairy breeds? a. Jersey. b. Holstein-Friesian. c. Guernsey. d. Brown Swiss.
3. Getting all of the milk out of the udder before removing the milking machine is a recommended practice called: a. Udder suction. b. Machine stripping. c. Milk let-down. d. Pipeline milking.
4. A single person can effectively handle a dairy herd of about: a. 250 cows. b. 200 cows. c. 150 cows. d. 100 cows.
5. What is the #1 reason for removing or culling a cow from the milking herd? a. Reproduction problems. b. Disease. c. Low milk production. d. Poor feet and legs. 6. How often does the average dairy cow come in heat? a. 11-12 days. b. 17-18 days. c. 21-22 days. d. 25-26 days.
7. Which breed of dairy cattle is solid brown in color, large-framed, and the longest living? a. Jersey. b. Brown Swiss. c. Aryshire. d. Holstein-Friesian.
8. What is added to the ration to make up the difference between what the cow needs and what is supplied by the rest of the ration? a. Protein supplement. b. Roughage supplement. c. Mineral supplement. d. Vitamin supplement.
9. Calf starter should be fed starting at about: a. Two weeks of age. b. One month of age. c. One day of age. d. Three days of age.
10. When evaluating dairy cattle, which classification category is the most heavily weighted? a. Frame. b. Udder. c. Body capacity. d. Feet and legs.
11. If a student is observing the barrel and chest of a dairy cow, he/she is evaluating the classification category of: a. Dairy character. b. Frame. c. Feet and legs. d. Body capacity.
12. Which class of milk is used for most cheeses? a. I. b. II. c. III. d. IV.
2 13. The teat-cup assembly and the suspension cup are parts of the: a. Milking unit. b. Pulsation system. c. Vacuum supply system. d. Milk flow system.
14. Mastitis in dairy cattle is usually caused by: a. Virus. b. Bacteria. c. Disease. d. Weather.
15. A commonly used method to balance feed rations of dairy cattle is the: a. Punnett square. b. Rubic cube. c. Pearson square. d. Textural triangle.
16. It is important for dairy farmers to be familiar with numerous aspects of animal breeding. Parturition is the: a. Union of the sperm and the egg cells. b. Process of giving birth. c. Time during which the animal is pregnant. d. Release of the egg cell from the ovary.
17. Wide apart ribs, sharp withers, and a long, lean neck describe the classification category of: a. Dairy character. b. Frame. c. Body capacity. d. Feet and legs.
18. A shortage of calcium salts in the blood results in: a. Ketosis. b. Metritis. c. Mastitis. d. Milk fever.
19. Which milking system moves the milk from the cow to the bulk tank? a. Pulsation. b. Milk flow. c. Vacuum supply. d. Milking unit.
3 20. What is the major cost when milking three times a day? a. Labor. b. Equipment. c. Barns. d. Medicine.
21. What is the major problem with artificial insemination on the farm? a. Availability of a bull. b. Inbreeding of stock. c. Detection of cows in heat. d. Storage of bull semen.
22. 40-50 percent of the total cost of producing milk are: a. Medical costs. b. Labor costs. c. Feed costs. d. Artificial insemination costs.
23. At what percentage of their mature weight should heifers weigh at the time of breeding? a. 50 b. 60 c. 70 d. 80
24. Soybean meal, linseed meal, and cottonseed meal are examples of: a. Grains. b. Mineral supplements. c. Vitamin additives. d. Protein supplements.
25. Grains are included in the dairy ration mainly for their energy content. Which grain should be used sparingly because it is not very palatable for dairy cows? a. Rye. b. Corn. c. Oats. d. Wheat.
4 2005-2006 STATE FFA DAIRY CAREER DEVELOPMENT EVENT KNOWLEDGE TEST
ANSWER SHEET
Sources: Linear Classification System, Holstein Association Modern Livestock and Poultry Production, Gillespie
# Answer Source 1. d Holstein Association, page 13 2. a Gillespie, page 717 3. b Gillespie, page 794 4. d Gillespie, page 779 5. c Gillespie, page 773 6. c Gillespie, page 782 7. b Gillespie, page 715 8. a Gillespie, page 741 9. d Gillespie, page 755 10. b Holstein Association, page 14 11. d Holstein Association, page 14 12. c Gillespie, page 841 13. a Gillespie, page 823 14. b Gillespie, page 805 15. c Gillespie, page 175 16. b Gillespie, page 218 17. a Holstein Association, page 13 18. d Gillespie, page 809 19. b Gillespie, page 831 20. a Gillespie, page 794 21. c Gillespie, page 782 22. c Gillespie, page 764 23. b Gillespie, page 785 24. d Gillespie, page 741-742 25. a Gillespie, page 740-741
5