2. Classes of the Contest Classes A & B - Live Birds B – Reasons Classes C – Ready-to-Cook Class E – Written Test Class G – Broken-Out Eggs Class H – Exterior Quality Classes I – Interior Quality (Candling) Class K – Parts Identification

4. Live Birds Past Egg Production Juniors & Seniors give oral reasons for placings

6. Ready-to-Cook 3 Grades A, B, or C Broken/Disjointed Bones Exposed Flesh Missing Parts

7. Written Test Information from judging manual

8. Broken-out Eggs

9. Amount and shape of thick & thin albumen Height and shape of yolk

10. Exterior Quality Size & Shape of Shell Stains +/or Adhering Dirt

11. Interior Quality / Candling Hold large end of egg up to bright light Size of air cell Outline of yolk Presence of blood / meat spots

12. Parts Identification

13. Identify 17 retail cuts of poultry