POULTRY IDENTIFICATION SCORECARD Name ________________ Grade ______ School _______________ Class ____________________ Identify the retail cuts of poultry as defined in the National 4-H Poultry Judging Manuel. 1. _________________________________________
2. _________________________________________
3. _________________________________________
4. _________________________________________
5. _________________________________________
6. _________________________________________
7. _________________________________________
8. _________________________________________
9. _________________________________________
10. _________________________________________
PARTS MAY CONSIST OF THE FOLLOWING:
Whole Breast Split Breast Breast with Ribs Boneless Breast Breast Quarter Breast Tenderloin Whole Leg Boneless Thigh Leg Quarter Drumstick Thigh Wing Giblet Flat Neck Drummette Back
POULTRY IDENTIFICATION SCORECARD Name ________________ Grade ______ School _________________ Class ____________________ Identify the retail cuts of poultry as defined in the National 4-H Poultry Judging Manuel. 1. _________________________________________
2. _________________________________________
3. _________________________________________
4. _________________________________________
5. _________________________________________
6. _________________________________________
7. _________________________________________
8. _________________________________________
9. _________________________________________
10. _________________________________________
PARTS MAY CONSIST OF THE FOLLOWING:
Whole Breast Split Breast Breast with Ribs Boneless Breast Breast Quarter Breast Tenderloin Whole Leg Boneless Thigh Leg Quarter Drumstick Thigh Wing Giblet Flat Neck Drummette Back
Poultry Judging:Past Production, Egg Quality,
Ready-to-Cook Poultry
Theresia K. Lavergne, Ph.D., P.A.S.Associate Professor
School of Animal SciencesLouisiana Cooperative Extension Service
Poultry Judging
Three parts of the contest:
1. Past egg production – live birds, oral reasons
2. Ready-to-cook grading, part ID
3. Egg quality grading
Poultry JudgingTraining resources:
National Poultry Judging Manual "University of Nebraska Cooperative Extension 4-H 460" 2002 revised edition
$6.00 each
Cooperative Extension Bulletin Distribution P.O. Box 68583-0918 University of Nebraska-LincolnLincoln, NE 68583-o918Phone: (402) 472-9713Fax: (402) 472-0542e-mail: [email protected]
Poultry JudgingTraining resources:
4H Poultry Judging Event CD
$15 each
Available from:Dr. Jacquie Jacob, Poultry Extension AssociateDepartment of Animal and Food Sciences, University of Kentucky906 W.P. Garrigus BuildingLexington, KY 40546-0215Phone: 859-257-7613 Fax: 859-257-2534Email: [email protected]
Poultry Judging
1. Judge 2 classes of 4 birds each for egg production- rank them 1 to 4- all are white leghorn type birds
2. Give oral reasons on both classes
Part 1: Past Egg Production
Poultry Judging
Birds are ranked by:
1. Pigmentation loss/bleaching
2. Handling qualities
3. Abdominal capacity
4. Molt
Part 1: Past Egg Production
Comb
Tail
A = 1-2-3-4 G = 2-1-3-4 M = 3-1-2-4 S = 4-1-2-3B = 1-2-4-3 H = 2-1-4-3 N = 3-1-4-2 T = 4-1-3-2C = 1-3-2-4 I = 2-3-1-4 O = 3-2-1-4 U = 4-2-1-3D = 1-3-4-2 J = 2-3-4-1 P = 3-2-4-1 V = 4-2-3-1E = 1-4-2-3 K = 2-4-1-3 Q = 3-4-1-2 W = 4-3-1-2F = 1-4-3-2 L = 2-4-3-1 R = 3-4-2-1 X = 4-3-2-1
Group Number Contestant Number______________CLASS A - EGG PRODUCTIONDIRECTIONS - Below are all the possible placings for four individuals. Draw a circle around the placingwhich you consider correct.
Score________________
Poultry Judging
Oral reasons:
1. Contestant number
2. Placing; class description
3. Top pair – pigmentation, handling qualities, abdominal capacity
4. Middle pair - pigmentation, handling qualities, abdominal capacity
Part 1: Past Egg Production
Poultry Judging
Oral reasons:
5. Bottom pair - pigmentation, handling qualities, abdominal capacity
6. Bottom bird
7. Molt
8. Repeat placing
9. Are there any questions?
Part 1: Past Egg Production
Value Factors Score
1. Delivery and Appearance (General Neatness)
4 Contestant stood still on two feet and faced the judge
4 Contestant spoke distinctly and with adequate volume
4 Contestant used appropriate opening and closing sentences
4 Contestant spoke smoothly and without long pauses
8 Contestant expressed confidence and convinced the judge
2. Proper use of Terms
10 Contestant emphasized proper evaluation factors
10 Contestant used, understood and defined terms
3. Accuracy of Statements
10 Contestant described birds based on visual appraisal
10 Contestant presented true statements
4. Importance of Points Covered
10 Contestant explained why one bird placed over another
16 Contestant stressed crucial differences among birds
10 Contestant presented descriptions of birds
TOTAL
CLASS A-Reasons4-H Oral Reason - Score SheetGroup Number Contestant Number _______________
Poultry Judging
1. Fryers – judge 2 classes of 10 dressed fryersaccording to USDA grades (2-6 pounds)
2. Hens – judge 1 class of 10 dressed hensaccording to USDA grades (6-16 pounds)
3. Broiler parts ID – identify 1 class of 10 parts
Part 2: Ready-to-Cook Poultry
Poultry Judging
Grading criteria:
1. Exposed flesh2. Missing parts3. Disjointed/broken bones
Grades: A, B, C
Part 2: Ready-to-Cook Poultry
BirdNo.
Quality Score
A B C
1
2
3
4
5
6
7
8
9
10
Group Number ________ Contestant Number __________ CLASS C - READY-TO-COOK FRYERSTotal Score_____________
Poultry Judging
1. Whole breast2. Split breast3. Breast with ribs4. Boneless breast5. Breast quarter6. Breast tenderloin7. Whole leg8. Boneless thigh9. Leg quarter
Part 2: Broiler Parts ID
10. Drumstick11. Thigh12. Wings13. Giblets14. Flat15. Neck16. Drummette17. Back
Group #________
Contestant #_________Class F: Identification of PartsDirections: Match the poultry part with the correct term.Place the number of the part in the blank next to the proper term.
__ Whole breast__ Breast ¼__ Breast with ribs__ Split breast__ Boneless breast__ Breast tenderloin__ Boneless thigh__ Whole leg__ Leg ¼__ Drumstick__ Thigh__ Giblets__ Wings__ Neck__ Flats__ Drummette__ Back
Poultry Judging
1. Interior quality (candling) – grade 2 classes of 20eggs each (white shelled)
2. Exterior quality – grade 1 class of 20 eggs
3. Broken-out quality – grade one class of 10 eggs
Part 3: Egg Quality
Poultry Judging
1. Air cell depth2. Yolk3. White or albumen
Grades: AA, A, B, Inedible
Part 3: Interior Egg Quality
White
EggNo.
Quality Score
AA A B Inedible
1
2
3
4
5
6
7
8
9
1011
12
13
14
15
16
17
18
19
20
Group Number ______________ Contestant Number ______ CLASS H - MARKET EGGSINTERIOR QUALITYTotal Score __________
Poultry Judging
1. Stains2. Adhering dirt3. Egg shape4. Shell texture5. Ridges6. Shell thickness7. Body checks
Grades: A, B, Dirty
Part 3: Exterior Egg Quality
Stain
Egg Shape
Body Checks
EggNo.
Quality Score
A B Dirty
1
2
3
4
5
6
7
8
9
1011
12
13
14
15
16
17
18
19
20
Group Number ______________ Contestant Number _______ CLASS I - MARKET EGGSEXTERIOR QUALITYTotal Score __________
Poultry Judging
1. Height of thick albumen2. Blood/meat spots
Grades: AA, A, B, Inedible
Part 3: Broken-out Egg Quality
EggNo.
Quality Score
AA A B Inedible
1
2
3
4
5
6
7
8
9
10
Group Number ________ Contestant Number __________ CLASS J – BROKEN-OUT EGGSTotal Score_____________
Poultry JudgingTotal Points
1. Past egg production – live birds, oral reasons = 400
2. Ready-to-cook grading, part ID = 400
3. Egg quality grading =400
Total possible points: 1200