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Poultry CDE Contest Information

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Ready-to-cook- 10 minutes/class (50 points each) Ten chicken carcasses for quality grading. ... Breast Patty Written FactorsDefectPatty No.1234 1' Void Area ... – PowerPoint PPT presentation

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Title: Poultry CDE Contest Information


1
Poultry CDE Contest Information
2
Poultry CDE General Rules
  • Composition and Scoring of State Teams State
    Teams will be composed of a maximum of four
    members.
  • The team score shall be comprised of the combined
    score of the three highest ranking individuals.
  • The contestant name on the registration sheet
    must be the same as on the chapter roster filed
    in the state office.

3
General Rules Cont.
  • The top ten percent of teams eligible for
    participation in the district events will be
    certified to participate in the state events.
  • Refer to National FFA Career Development Events
    Handbook for additional information concerning
    the contest.

4
Live poultry 10 minutes/class (50 points each)
  • Eight (8) meat-type cockerels or pullets for
    broiler breeder selection (keep-cull). Use Form
    14.
  • One (1) oral reason class for keep/cull. Use
    Form 11.
  • One (1) class of four past production egg-type
    hens. Use Form 2.

5
Ready-to-cook- 10 minutes/class (50 points each)
  • Ten chicken carcasses for quality grading. Use
    Form 9.
  • Four Turkey carcasses for placing. Use Form 2.
  • One (1) class of oral reasons for RTC turkeys.
    Use Form 11

6
Shell Eggs 10 minutes/class (50 points each)
  • Ten white-shelled chicken eggs for interior
    quality grading. Use Form 10A.
  • Four one-dozen carton of chicken eggs for
    placing. Use Form 20 CE.
  • Written factors for placing carton eggs. Use
    Form 20 CE.

7
Processed Poultry 10 minutes/class (50 points
each)
  • Four precooked patties for placing. Use Form 21
    BCP.
  • Written factors on patties. Use Form 21 BCP.
  • Ten poultry carcass parts for identification.
    Use Form 19

8
State Competition
  • Written exam given over Poultry Management.
  • Oral reasons are taken for live broiler keep/cull
    and ready to cook turkeys.

9
Broiler Breed Selection
  • Form 14 KEEP/CULL
  • Broiler Breeder Selection
  • Contestant Name ____________________________
  • Contestant School ___________________________
  • Contestant Number ____________
  • Contestant Score ______________
  • Circle the numbers of the four animals you want
    to keep.
  • 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8

10
Past Production Egg Type HensReady to Cook
Turkeys
  • Form 2, Revised 11/1990
  • FFA
  • PLACING
  • CARD
  • Contestant
  • Number
  • _________
  • Class
  • _________
  • Score
  • ________

11
Chicken Carcass for Quality Grading
  • Form 9 QUALITY GRADING CARD/POULTRY
  • Contestant Name ______________________________ Con
    testant Number _____________
  • Contestant School _____________________________ Co
    ntestant Score _______________
  • Quality
  • BirdNumberABCNo GradeScore12345678910
  • A deduction of two points will be made by each
    space that a bird is placed away from the
    corrected quality. If the no grade line is
    crossed, all five points are deducted to obtain a
    zero points.
  • A perfect score is fifty points.

12
Oral Reasons
  • Form 11, Revised 11/1995
  • SCORE CARD FOR ORAL REASONS
  • Contestant Name _________________ Contestant
    Number __________
  • Contestant School _______________________________

  • Possible Points Contestants Score
  • 1. Delivery and Appearance

    12 _______________
  • 2. Proper Use of Terms
    10 _______________
  • 3. Accuracy of Statements

    10 _______________
  • 4. Importance of Points Covered

    18 _______________
  • GRAND TOTAL POINTS
    50
    ________________

13
Interior Grading Quality
  • Form 10A EGG GRADING CARD
  • Individual Shell Eggs Interior Quality
  • Contestant Name ______________________________ Con
    testant Number _____________
  • Contestant School _____________________________ Co
    ntestant Score _______________
  • EggNumberAAABLossScore12345678910
  • A deduction of two points for each space the egg
    is placed away from the proper quality of edible
    egg. Deduct 5 points for crossing the loss
    line. Deduct a maximum of 5 points per egg.
    Interior quality only is to be considered.
  • A perfect score is fifty points.

14
Carton Eggs
  • Form 20 CE, Revised 1/2001
  • CARTON EGGS
  • Contestant Name ________________________
  • Contestant School ________________________
  • Contestant Number ________ Score _________
  • Directions Check the Exterior Quality which you
    consider a factor for placing the eggs. A total
    of 50 points are possible for placing. A total
    of 50 points are possible for defects.
  • CARTON NUMBER1234 Checked or cracked shell Body
    check Irregular shape Calcium deposits
    Definite ridges Adhering dirt Prominent stain
    Slight stain Mixed color Uneven size No
    defectSCOREDefects are scored as listedMinor 1
    pointsMajor 3 pointsCritical 5 points Sub
    score _________________
  • OVERALL PLACINGS
  • Sub score _________________

15
Precooked Patties
  • Form 21 BCP
  • BREADED CHICKEN PATTIES
  • Contestant Name ________________________
  • Contestant School ________________________
  • Contestant Number ________ Score _________
  • Breast Patty Written FactorsDefectPatty No.1234
    1 Void Area (batter/breading)¾ - 1 Void Area
    (batter/breading)¼ - ¾ Void Area
    (batter/breading)½ Reddish to Pink Area
    Undercooked1 Meat Void½ - 1 Meat VoidBlack or
    Burned Area (crumb size or larger)Very Light or
    Very DarkBroken PattyDifferent Shape or SizeBone
    Fragment Non-food ItemNo Defect
  • Defects are scored as listedMinor 1
    pointsMajor 3 pointsCritical 5 points Sub
    score _________________
  • OVERALL PLACINGS
  • Sub score _________________

16
Carcass Parts Id.
  • Form 19 POULTRY PARTS IDENTIFICATION CARD
  • Contestant Name __________________________________
    _
  • Contestant School ________________________________
    __
  • Contestant Number ________ Contestant Score
    __________
  • Directions Write the part number opposite the
    specimen. Five points will be given for each
    part correctly identified for a total of fifty
    points possible.
  • Part Number Specimen
  • ___________ Half
  • ___________ Front half
  • ___________ Rear half
  • ___________ Whole breast with ribs
  • ___________ Boneless, skinless whole breast with
    rib meat
  • ___________ Whole breast
  • ___________ Boneless, skinless whole breast
  • ___________ Split breast with ribs
  • ___________ Boneless, skinless split breast with
    rib meat
  • ___________ Split breast
  • ___________ Boneless, skinless split breast
  • ___________ Breast quarter
  • ___________ Breast quarter without wing

17
Ending Remarks
  • This Information can all be found in the Arkansas
    FFA Bulletin 5
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