Poultry cde contest information
This presentation is the property of its rightful owner.
Sponsored Links
1 / 17

Poultry CDE Contest Information PowerPoint PPT Presentation


  • 46 Views
  • Uploaded on
  • Presentation posted in: General

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.

Download Presentation

Poultry CDE Contest Information

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Poultry cde contest information

Poultry CDE Contest Information


Poultry cde general rules

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.


General rules cont

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.


Live poultry 10 minutes class 50 points each

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.


Ready to cook 10 minutes class 50 points each

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


Shell eggs 10 minutes class 50 points each

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.


Processed poultry 10 minutes class 50 points each

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


State competition

State Competition

  • Written exam given over Poultry Management.

  • Oral reasons are taken for live broiler keep/cull and ready to cook turkeys.


Broiler breed selection

Broiler Breed Selection

  • Form 14KEEP/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


Past production egg type hens ready to cook turkeys

Past Production Egg Type HensReady to Cook Turkeys

  • Form 2, Revised 11/1990

  • FFA

  • PLACING

  • CARD

  • Contestant

  • Number

  • _________

  • Class

  • _________

  • Score

  • ________


Chicken carcass for quality grading

Chicken Carcass for Quality Grading

  • Form 9QUALITY 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.


Oral reasons

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 ________________


Interior grading quality

Interior Grading Quality

  • Form 10AEGG 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.


Carton eggs

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 _________________


Precooked patties

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 _________________


Carcass parts id

Carcass Parts Id.

  • Form 19POULTRY 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


Ending remarks

Ending Remarks

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


  • Login