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Poultry CDE Contest Information

Poultry CDE Contest Information. 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.

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Poultry CDE Contest Information

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  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 ______________________________ Contestant Number _____________ • Contestant School _____________________________ Contestant 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 PointsContestant’s 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 ______________________________ Contestant Number _____________ • Contestant School _____________________________ Contestant 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 listed:Minor – 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; Undercooked>1” 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 listed:Minor – 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 NumberSpecimen • ___________ 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 • ___________ Tenderloin • ___________ Wishbone • ___________ Leg quarter • ___________ Leg • ___________ Thigh with back portion • ___________ Thigh • ___________ Boneless, skinless thigh • ___________ Drumstick • ___________ Boneless, skinless drum • ___________ Wing • ___________ Drumette • ___________ Wing portion • ___________ Liver • ___________ Gizzard • ___________ Heart • ___________ Neck

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

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