1.
Both the front and rear feet are ___________ with well arched toes.
2.
Carding the coat will assist in the removal of any ______________ left in the coat from clipping.
3.
The chest is flat but use caution not to bald out this area due to ______________.
4.
Done to breed standard, the coat is _________________ to promote healthy skin tone, proper coat texture, and rich color.
5.
Clipping this coat type will normally destroy the correct _____________ and brilliant color.
6.
From the front and rear, the legs drop in ___________________ from well toned shoulders and thighs.
7.
There are no sharp lines on the eyebrows: shape and blend with _____________.
8.
Right around the navel area, the coat will be very short and start to get longer as the line moves toward the brisket, creating the illusion of _______________.
9.
Rump is tight and clean showing off a well angulated rear assembly with __________.
10.
The eyebrows are _____________, split at the stop area.
11.
The front legs drop straight down from the body and have ample bone and muscle to show off a/an ________________________.
12.
The head is ______________ with small brows, and a well blended beard and goatee.
13.
The lines at the side of the face are well blended and straight, _______________.
A. 
Use straight shears when blending
B. 
Do not hollow out under the eye
C. 
Slightly hollow out under eyes
14.
The pattern line should be _______________ when the trim is finished.
15.
The top side of the tail is trimmed with _______________.
16.
The _______________ is short, tight, and tailored.
17.
The ________________ is based on the bone and muscle structure of the dog.
18.
To finish the ears, use _____________ to trim around the outside edge of the ear leather.
19.
When viewed in profile, the neck into the chest should be straight without a predominant ________________.
20.
When hand stripping or clipping, follow the _______________________.
A. 
Direction of the natural coat growth
B. 
Natural outline of the dog
C.