Transcript Poultry CDE FA10 - Students

Group 2:
Carin Cason, Jamie Daniels, Britni Engelmohr, Lindsey
Franklin, Krista Gleghorn, Sara Kirby
The National FFA Poultry Evaluation Career
Development Event stimulates learning activities
relative to production and management, processing,
marketing and consumption of poultry products.
 Students complete a written exam, solve a
management problem, evaluate animals and products,
and identify poultry products.
 This event is supported by curriculum in the following
agricultural science and technology coursework:
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AGSC 102-Applied Agricultural Science and Technology
AGSC 231-Plant and Animal Production
AGSC 241- Food Technology
AGSC 332-Animal Science
AGSC 336-Advanced Animal Science.
 make accurate observations and logical decisions.
 discuss and justify decisions (orally and written).
 communicate industry and product terminology.
 promote USDA standards of product quality.
 identify consumer preferences for products.
 recognize economic importance of value-added
products.
 collaborate with others for solutions to industry
problems.
 demonstrate the use of appropriate information
technology used in the poultry industry.
 evaluate and select live meat-type chickens for broiler breeding purposes and
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orally defend the selection.
evaluate and place live egg-type hens and orally defend the selection.
evaluate and grade ready-to-cook carcasses and parts of chickens and turkeys.
evaluate, grade and place ready-to-cook carcasses of turkeys and orally defend
the placing.
evaluate and grade individual shell eggs for interior quality.
evaluate and grade individual shell eggs for exterior quality and indicate factors
governing the grading.
evaluate further-processed poultry meat products (e.g., precooked, coated
chicken meat patties, tenders, nuggets or wings) and indicate factors governing
the grading.
identify poultry carcass parts.
complete a written examination on poultry production and management.
perform a team activity related to poultry science.
 Each school will have a 3 or 4 member team. All
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participants will be scored, but only the top 3 scores count
towards the team total.
Participants will have 14 minutes to evaluate each class.
There will be a 2-minute warning.
Participants have 1 minute to travel to the next class.
Participants must supply 2 No. 2 pencils and their own
calculator (must meet regulation)
Event will provide each participant with a clip board and a
scantron.
All animals must be treated humanely.
 Live Poultry
 Each participant will select the four best potential broiler
breeders from a class of eight meat type.
 Each participant will place a class of four egg-type hens.
cockerels or pullets.
 Ready-to-Cook Poultry
 Each participant will grade a class of ten ready-to-cook
chicken and/or turkey carcasses and/or parts. Criteria for
grading will be derived from USDA standards for chicken
carcasses weighing two pounds to six pounds and for
turkey carcasses weighing six pounds to sixteen pounds.
 Each participant will place a class of four ready-to-cook
turkey carcasses.
 Shell Eggs
 Each participant will grade a class of ten white (or white-tint)-shell
eggs.
 Each participant will grade a class of ten shell eggs.
 Each participant will determine written factors for the grading of the
exterior chicken eggs.
 Further Processed Poultry
 Each participant will determine written quality factors for a class of
ten further-processed poultry meat products (e.g., precooked,
coated chicken meat patties, tenders, nuggets or wings).
 Each participant will identify ten poultry parts.
 Written Exam
 Each participant will complete a 25 item written examination on
poultry production, management, anatomy and physiology.
 Administered at the beginning of the event.
 For the team activity all members of the team will
work collaboratively to perform a poultry science
related task.
 Each team member will then answer 15 questions
about the group activity.
 This activity may require participants to use
technologies found in the poultry industry (i.e.
computers and internet resources).
State
National
Live Poultry
Ready to Cook
Shell Eggs
100
100
150
Further Processed Products 150
Written Exam
100
Total Points
Individual
Team
500
1,500
Point Value of 12 Classes/Individual 750
(Total Possible Individual Points)
Point Value of 13 Classes
(Total Possible Team Points)
(including the Team Activity@200
Points)
2,450
 State Event Location:
State Event Date:
 National Event Location:
National Even Date:
Texas A&M University
April 25, 2009
Indianapolis
October 21, 2009
 www.ffa.org
 www.texasffa.org
 IMS
 Curriculum
 National 4-H Poultry Judging
 Event Provider Contact: Dr. Jason Lee
([email protected]) 979-845-1654
 USDA grades A, B, & C
 determined by:
 Confirmation
 Exposed flesh on breast and other parts
 Missing parts
 Broken and dislocated joints
•No Exposed Flesh on
Breast and less than
1.5 inches elsewhere
•1 disjointed joint and
NO broken bones
•Missing Parts- wing
tip and tail ONLY
•1/3 or less exposed
flesh on each part
•2 disjointed joint and
NO broken bones
•Missing Parts- to the
second wing joint
•No limit on any area