Poultry Judging CDE Practice Based on the 2002 State FFA Poultry CDE By: Dr. Frank Flanders and Matthew Flanders Georgia Agricultural Education Curriculum Office Georgia Department of Education April 2002 Click Here to meet the authors Next

Click each defect that applies to the patty above. Breast Patty Factors Next Patty #1 Click each defect that applies to the patty above. >1” Void Area (batter/breading) ¾” - 1” Void Area (batter/breading) ¼” – ¾” Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1” Meat Void ½” - 1” Meat Void Black or Burned Area (crumb size or larger) Very Light or Very Dark Broken Patty Different Size or Shape Bone Fragment; Non-food Item No Defect

Click each defect that applies to the patty above. Breast Patty Factors Previous Patty #2 Next Click each defect that applies to the patty above. >1” Void Area (batter/breading) ¾” - 1” Void Area (batter/breading) ¼” – ¾” Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1” Meat Void ½” - 1” Meat Void Black or Burned Area (crumb size or larger) Very Light or Very Dark Broken Patty Different Size or Shape Bone Fragment; Non-food Item No Defect

Click each defect that applies to the patty above. Breast Patty Factors Previous Patty #3 Next Click each defect that applies to the patty above. >1” Void Area (batter/breading) ¾” - 1” Void Area (batter/breading) ¼” – ¾” Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1” Meat Void ½” - 1” Meat Void Black or Burned Area (crumb size or larger) Very Light or Very Dark Broken Patty Different Size or Shape Bone Fragment; Non-food Item No Defect

Click each defect that applies to the patty above. Breast Patty Factors Previous Patty #4 Next Click each defect that applies to the patty above. >1” Void Area (batter/breading) ¾” - 1” Void Area (batter/breading) ¼” – ¾” Void Area (batter/breading) >Reddish to Pink Area; Undercooked >1” Meat Void ½” - 1” Meat Void Black or Burned Area (crumb size or larger) Very Light or Very Dark Broken Patty Different Size or Shape Bone Fragment; Non-food Item No Defect

Click each defect that applies to the carton above. Egg Carton Factors Carton #1 Previous Click each defect that applies to the carton above. Checked/Cracked Body Check Irregular Shape Calcium Deposits Definite Ridges Adhering Material Prominent Stain Slight Stain Mixed Color Uneven Size No Defect Next

Click each defect that applies to the carton above. Egg Carton Factors Carton #2 Previous Click each defect that applies to the carton above. Checked/Cracked Body Check Irregular Shape Calcium Deposits Definite Ridges Adhering Material Prominent Stain Slight Stain Mixed Color Uneven Size No Defect Next

Click each defect that applies to the carton above. Egg Carton Factors Carton #3 Previous Click each defect that applies to the carton above. Checked/Cracked Body Check Irregular Shape Calcium Deposits Definite Ridges Adhering Material Prominent Stain Slight Stain Mixed Color Uneven Size No Defect Next

Click each defect that applies to the carton above. Egg Carton Factors Carton #4 Previous Click each defect that applies to the carton above. Checked/Cracked Body Check Irregular Shape Calcium Deposits Definite Ridges Adhering Material Prominent Stain Slight Stain Mixed Color Uneven Size No Defect Next

Placing Class 1 2 3 4 Click the pictures to enlarge Next Previous 1234 3124 1243 3142 1324 3214 1342 3241 1423 3412 1432 3421 2134 4123 2143 4132 2314 4213 2341 4231 2413 4312 2431 4321 1 2 Placing Class 3 4

Placing Class 1 2 3 4 Click the pictures to enlarge Next Previous 1234 3124 1243 3142 1324 3214 1342 3241 1423 3412 1432 3421 2134 4123 2143 4132 2314 4213 2341 4231 2413 4312 2431 4321 2 3 4

Placing Class Click the pictures to enlarge Next Previous 1234 3124 1243 3142 1324 3214 1342 3241 1423 3412 1432 3421 2134 4123 2143 4132 2314 4213 2341 4231 2413 4312 2431 4321 Placing Class

Ready-to-Cook Carcass #1 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Ready-to-Cook Carcass #2 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Ready-to-Cook Carcass #3 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Ready-to-Cook Carcass #4 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Ready-to-Cook Carcass #5 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Ready-to-Cook Carcass #6 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Ready-to-Cook Carcass #7 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Ready-to-Cook Carcass #8 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Ready-to-Cook Carcass #9 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Ready-to-Cook Carcass #10 Next Previous Click the grade that applies to the hanging hen. Grade A Grade B Grade C No Grade

Part ID Part #1 Next Previous Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Part ID Part #2 Next Previous Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Part ID Part #3 Next Previous Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Part ID Part #4 Previous Next Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Part ID Part #5 Previous Next Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Part ID Part #6 Previous Next Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Part ID Part #7 Previous Next Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Part ID Part #8 Previous Next Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Part ID Part #9 Previous Next Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Part ID Part #10 Previous Next Breast with ribs- whole or split Drumstick Back Drumette Breast without ribs- whole or split Thigh Half Gizzard Skinless, boneless thigh Leg Breast quarter Liver Breast quarter without wing Wishbone Leg quarter Heart Boneless, skinless whole breast Wing Breast tenderloin Neck Boneless, skinless, breast half Wing midjoint Thigh with back

Written Exam Question 1: Next Previous Question 1: A commercial egg laying operations major purpose is to: A. produce infertile eggs (table eggs) for human consumption B. produce fertile eggs for hatching purposes. C. produce eggs for Easter and other holidays. D. None of the above

Written Exam Question 2: Next Previous A commercial egg producer strives to produce a dozen table eggs on 3.0 to 3.5 pounds of feed and receive from 285 to 310 eggs per hen housed during the 12 to 14 month lay period. A. True B. False

Written Exam Question 3: Next Previous Question 3: The time span for growing replacement pullets usually is: A. 3 weeks B. 25 weeks C. 20 weeks D. 40 weeks

Written Exam Question 4: Next Previous Question 4: In broiler production, large integrated companies such as Tyson Foods, Gold Kist, etc. pay for the number of birds marketed but do not provide incentives (bonuses) for efficiency of operation. A. True B. False

Written Exam Question 5: Next Previous Question 5: Most turkeys are marketed in the meat counter as turkey parts. A. True B. False

Written Exam Question 6: Next Previous Question 6: Poultry processing plants now produce chicken meat in the form of hams, patties, tenders, nuggets, frankfurters, bologna, "hot wings", etc. These products are referred to as: A. Aging products B. Using everything but the cackle C. Value-added products D. KFC chicken

Written Exam Question 7: Next Previous Question 7: A Serologist is a person employed in the poultry pharmaceutical industry whose main job is to develop: A. New hog feed B. Poultry vaccines C. Cattle vaccines D. New poultry products

Written Exam Question 8: Percent hatchability is calculated by: Next Previous Question 8: Percent hatchability is calculated by: A. Dividing the number of eggs that hatch as dead chicks by the number of fertile eggs set. B. Dividing the number of fertile eggs set by the number of total eggs produced. C. Dividing the number of eggs that hatch as live chicks by the number of fertile eggs set. D. None of the above

Written Exam Question 9: Next Previous Question 9: On a breeder hen farm floor eggs should be separated from the nest eggs because: A. They are dirty B. Nest eggs are cleaner C. Floor eggs suppress hatchability D. None of the above.

Written Exam Question 10: Next Previous Question 10: Some of the main effects of storing eggs are: A. Storage extends incubation time B. Storage depresses hatchability C. Eggs stored for 14 days or more depress broiler weights D. All of the above

Written Exam Question 11: Next Previous Question 11: The normal average incubation time for chicken eggs is: A. 28 days B. 37 days C. 17 days D. 21 days

Written Exam Question 12: Next Previous Question 12: The following factors influence the total incubation time of eggs. : A. Incubation temperature. B. Size of egg. C. Age of egg. D. All of the above.

Written Exam Question 13: Next Previous Question 13: Eggs must be turned during incubation to prevent the embryo from sticking to the shell membrane, particularly during the first week of incubation A. Eggs should never be turned. B. Turning eggs applies to Turkeys only C. True D. None of the above

Written Exam Question 14: Next Previous Question 14: Day old chicks are attracted to nipple drinkers by a water droplet suspended on the nipple if enough light intensity causes a sparkle effect on that droplet. Without this effect, curiosity decreases : A. True B. False

Written Exam Question 15: Next Previous Question 15: In broiler and breeder production, lighting programs in conjunction with the body weight and feeding programs are not responsible for the bird's (male or female) sexual development. A. True B. False

Written Exam Question 16: Next Previous Question 16: Optimum house temperature for laying birds is between 85ºF and 95ºF. A. True B. False

Written Exam Question 17: Next Previous Question 17: During hot weather laying hens will consume two to three times the amount of water that they will normally drink during cold weather. For example, if 10,000 twenty-week-old birds drink 700 gallons of water on a 70ºF day, how much water will they consume on a 90ºF day? A. 700 gallons B. 1,000 gallons C. at least 1,400 gallons D. over 10,000 gallons

Written Exam Question 18: Next Previous Question 18: This illustration indicates that baby chicks are: A. Just right. B. Too drafty. C. Too cold. D. Too hot.

Written Exam Question 19: Next Previous Question 19: Water makes up 60-70% of the chicken and is present in all body cells. A. True B. False

Written Exam Question 20: Next Previous Question 20: Today, most broilers in Georgia are grown on built-up (used or re-used) litter. This results in: A. Better litter disposal management. B. Savings. C. More people using peanut hulls as litter. D. Both A and B.

Written Exam Question 21: Next Previous Question 21: There is a general trend towards the use of nipple drinkers in broiler houses. Birds should always have to: A. Stoop down to drink. B. Reach up slightly to drink. C. Drink out of mud holes. D. None of the above.

Written Exam Question 22: Next Previous Question 22: Aspergillosis (brooder pneumonia) is a result of: A. A cold hatchery. B. Cold bus transporting baby chicks to grower. C. Musty or moldy litter. D. Using hardwood shavings as litter.

Written Exam Question 23: Next Previous Question 23: Shrinkage is a major problem in transporting cattle. Shrinkage can also occur in transporting broilers. A. True B. False

Written Exam Question 24: Next Previous Question 24: Feed should not be removed from the feed bins between flocks of broilers : A. True B. False

Written Exam Question 25: Next Previous Question 25: A farm enterprise that compliments growing broilers is : A. Hog production. B. Raising bird dogs. C. Cattle production. D. None of these.

Written Exam Question 26: Biosecurity on a poultry farm means : Next Previous Question 26: Biosecurity on a poultry farm means : A. Sanitation is very important. B. People are a source of disease. C. Wearing boots that are disinfected. D. All of the above.

Written Exam Question 27: Next Previous Question 27: Raising backyard chickens for meat or eggs can be a good project (SAE) for FFA members : A. True B. False

Written Exam Question 28: Next Previous Question 28: The most effective air movement in poultry houses for hot conditions is: A. Using small fans. B. Using air conditioners. C. Using tunnel ventilation. D. None of the above.

Written Exam Question 29: Next Previous Question 29: Using hardwood shavings in broiler houses can cause perforations of the crops and gizzards and also body abscesses. This is caused by: A. Hardwood shavings have a unique smell. B. Hardwood shavings retain moisture. C. Hardwood shavings have a high tannin content and splinter easily. D. All of the above.

Written Exam Question 30: Next Previous Question 30: To maintain good litter conditions while preventing the atmosphere from becoming too dry or dusty the relative humidity should be maintained at : A. 10% to 20% B. 50% to 70% C. 90% to 100% D. None of the above

Team Activity Question 1: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones is in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 1: Tri-State hatchery has a recorded of 80% hatchability for its new multi-stage incubators. Fertility has averaged 92% for all flocks. How many eggs must be set each week to provide the 1.35 million chicks for farm placement? A. 1,350,000 B. 1,834,239 C. 993,600 D. 1,458,000

Team Activity Question 2: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 2: Tri-State has a goal of improving fertility to 94% and hatchability to 84%. If they achieve these goals, how many eggs would they need to set each week? A. 1,458,000 B. 1,350,000 C. 1,709,726 D. 1,834,000

Team Activity Question 3: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 3: It currently costs $7.80 to produce a dozen hatching eggs. If they achieve the new fertility and hatchability goals, how much money will be saved? A. $80,933 B. $10,356 C. $244,400 D. $314,600

Team Activity Question 4: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 4: Upon examination of Tri-State's multi-stage incubators, you find a constant temperature setting of 98.5 F. What should the incubation temperature be? A. 98.5 F B. 98.8 F C. 99.5 F D. 100.5 F

Team Activity Question 5: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 5: Tri-State's records indicate that hatching eggs are stored an average of 7 days before incubation. Storage of the eggs for this period of time would result in a minimum reduction in hatchability of: A. 0.5% B. 1.0% C. 3.0% D. 3.5%

Team Activity Question 6: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 6: Tri-State's breeder houses are 2/3 slatted floors and 1/3 litter floor combinations. These houses measure 40 'x 500' of bird space. What is the recommended number of birds to per house for performance? A. 12,000 B. 11,500 C. 11,000 D. 10,000

Team Activity Question 7: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 7: Tri-State has decided to beak trim all of their breeders. What is the best age for this procedure? A. 1 day of age B. 3 days of ages C. 7-10 days of age D. 21-24 days of age

Team Activity Question 8: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 8: Tri-State wants to provide the minimum amount of light intensity necessary to achieve good egg production. What would you recommend? A. 3 foot candles B. 5 foot candles C. 10 foot candles D. 32 foot candles

Team Activity Question 9: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 9: Tri-State maintains a temperature of 70 F in their egg holding room. What would you recommend? A. Leave it at 70F B. Reduce it to 65F C. Reduce it to 60F D. Raise it to 75F

Team Activity Question 10: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 10: Tri-State's breeders are projected to consume 33.5 pounds of feed per 100 birds per day for the next two weeks. Tri-State delivers feed on a weekly basis. How much feed will need to be delivered per house each week for the next two weeks? A. 8.75 tons B. 9.25 tons C. 10.00 tons D. 11.72 tons

Team Activity Question 11: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 11: How often would you recommend gathering the hatching eggs from the layer houses? A. Once daily B. Twice daily C. Three times a day D. Four times a day

C. Improved water consumption Team Activity Next Previous Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 12: Tri-State recommends separate sex feeding for its breeders. The primary benefit of separate sex feeding is? A. Improved fertility B. Less fighting C. Improved water consumption D. Heavier males

Team Activity Question 13: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 13: What number of males would you recommend for each 100 females in the breeder house? A. 7-8 B. 8-9 C. 10-11 D. 12-15

Team Activity Question 14: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Question 14: You are asked about the practice of spiking. What does this term mean? A. Adding young females to the flock B. Adding young males to the flock C. Adding medication to the weather D. Adding medication to the feed

Team Activity Question 15: Previous Next Tri-State Poultry is an integrated broiler producer processing 1.25 million birds per week. To be able to deliver 1.25 million birds per week to the processing plant, Tri-State's hatchery must produce 1.35 million chicks each week for placement. Jim Jones in Tri-State's breeder flock/hatchery. He has asked your assistance as a poultry scientist in evaluating the productive performance of these operations. Next Question 15: Tri-State recommends the use of blackout houses in rearing pullets. What is the primary benefit of this type of house? A. Saves on electricity B. Saves on feed consumption C. Reduces bird activity D. Allows for better control of lighting

Hen #1 Click to Return

Hen #2 Click to Return

Hen #3 Click to Return

Hen #4 Click to Return

Egg #1 Click to Return

Egg #2 Click to Return

Egg #3 Click to Return

Egg #4 Click to Return

Patty #1 Click to Return

Patty #2 Click to Return

Patty #3 Click to Return

Patty #4 Click to Return

CORRECT !!!! Click to Return

INCORRECT !!!! Click to Return

Frank (L) and Matthew (R) Flanders Authors Back Frank (L) and Matthew (R) Flanders

THE END How well did you do?