Live Poultry Outline
Class 1: Placing Market Broilers (50 points)
- Each participant will place a class of four market broilers.
-At the district contest you are not allowed to handle the birds.
-Selections based on:
Body Conformation: shape and size of body parts relative to each other. Measure: width across
shoulders; length of back; depth of body; length of keel; spring of ribs; width across hips.
Fleshing: The distribution of muscling and overall quantity of breast meat. Measure: length,
depth, width, and carry of muscling.
Finish: The ability to carry some fat under the skin.
Scantron: You need to decide what order to place the birds in and then find that order on the scantron. For
example: if the bird in the first pen looks the worst, the bird in the second pen looks the best, and the birds in the
third and fourth pen look pretty similar you would select either: 4123 or 4132 on your scantron.
Class 2: Placing Egg-type Hens (50 points)
- Each participant will place a class of four egg-type hens.
- The birds will be single-comb White Leg horns of commercial strains of leghorn-types (inbred cross.)
The birds may have trimmed beaks.
-At the district contest you are not allowed to handle the birds.
-Selections based on:
Pigmentation: Presence or absence of yellow pigment in the skin, shanks, and feet.
Handling Qualities and Abdominal Capacity: Must measure abdominal quality
Plumage Condition and Molt: Appearance of feathers and speed of shedding feather.
Constitutional Vigor/Vitality: Qualities of alertness, quickness, and general energy.
Head and Head parts: Check beak, eyes, head, comb and wattles.
Scantron: You need to decide what order to place the birds in and then find that order on the scantron. For
example: if the bird in the first pen looks the worst, the bird in the second pen looks the best, and the birds in the
third and fourth pen look pretty similar you would select either: 4123 or 4132 on your scantron.
Ready To Cook Poultry Outline
Class 4: Quality Grading Ready-To-Cook Carcasses and/or parts (50 points)
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Each participant will grade a class of 10 ready-to-cook chicken and/or turkey carcasses and/or parts. Criteria for
grading will be derived from USDA Standards for chicken carcasses weighing 2-6lbs and for turkey carcasses
weighing 6-16 lbs or carcasses weighing greater than 16 lbs.
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Four categories may be used, including the USDA quality grades: A, B, C, and the category NG (nongradable).
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Participants may not touch any carcass or part; doing so will result in disqualification. If used, the shackle holding
a carcass may be rotated to show the entire carcass.
o
Selections based on:

Conformation: Breastbone, back, legs & wings

Fleshing

Fat Covering

Exposed Flesh

Discolorations

Disjointed and Broken Bones

Missing Parts

Freezing Defects
Scantron: The carcasses will be labeled in order 1-10, for each bird you select the grade(A,B,C,NG) and fill in the
corresponding bubble
Class 5: Place Ready-To-Cook Carcasses. (50 points)
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Each participant will place a class of four ready-to-cook chicken or turkey carcasses.
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Criteria for placing will be derived from USDA standards relative to poultry weight classes.
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Participants may not touch any carcass; doing so will result in disqualification. . If used, the shackle holding a
carcass may be rotated to show the entire carcass.
o
Selections are based on the those Factors listed above

A, B, C, NG quality
Scantron: You need to decide what order to place the carcasses in and then find that order on the scantron. For
example: if the #1 carcass looks the best, the #2 carcass looks the worst, and the #3 and #4 carcasses look
pretty similar you would select either: 1423 or 1432 on your scantron.
Shell Eggs Outline
Class 8: Exterior Quality Grading (50 points)
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Each participant will grade a class of fifteen shell eggs (white, brown, or other). Criteria for placing will be
derived from USDA standards for exterior quality of market eggs.
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The USDA quality grades will be AA/A, B, and NG (nongradable).
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Participants are not permitted to touch the eggs or the flat/cartons holding the eggs.
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Criteria for grading may include decisions related to the following quality factors:
o
Soundness: unbroken, check, dented check, or leaker
o
Cleanness: slight/moderate stain or prominent stain, adhering dirt or foreign material(blood, yolk,
albumen, fecal matter)
o
Egg Shape: normal shape, decidedly misshapen(round, pointed, etc.)
o
Shell Texture: faulty soundness/strength, calcium deposits, body check, or pronounced ridges
o
Shell Thickness: pronounced thin spots
o
No Defect.
*An egg designated as decidedly misshapen, calcium deposits, body check, pronounced ridges, pronounced thin
spots, check, dented check, or leaker IS ALSO to be designated as faulty soundness/strength.*
Scantron: The eggs will be labeled in order 1-15, for each egg you will need to select the grade(A/AA,B,NG) and fill in
the corresponding bubble
Class 9: Evaluation Criteria for Class 8 (50 points)
- Each participant will determine written factors for the grading of the exterior chicken eggs. The written
factors will relate to the criteria used for grading exterior quality of eggs.
o
Soundness: unbroken, check, dented check, or leaker
o
Cleanness: slight/moderate stain or prominent stain, adhering dirt or foreign material(blood, yolk,
albumen, fecal matter)
-
o
Egg Shape: normal shape, decidedly misshapen(round, pointed, etc.)
o
Shell Texture: faulty soundness/strength, calcium deposits, body check, or pronounced ridges
o
Shell Thickness: pronounced thin spots
o
No Defect.
Participants are not permitted to touch the eggs or the flat/cartons holding the eggs.
Scantron: The eggs will be labeled in order from 1-15, for each egg you will need to determine which factors are
present and bubble in the corresponding factors with the correct egg number.
Further Processed Poultry Outline
Class 10: Boneless Further Processed Poultry Meat Products (50 points)
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Each participant will determine written quality factors for a class of ten boneless further processed poultry meat
products (e.g. precooked, poultry meat patties, tenders, nuggets or other boneless products).
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Participants may not touch any product; doing so will result in disqualification.
Class 11: Bone-In Further Processed Poultry Meat Products (50 points)
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Each participant will determine written quality factors for a class of ten bone-in further processed poultry meat
products (e.g. precooked, bone-in wings or other bone-in poultry meat products).
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Participants may not touch any product; doing so will result in disqualification.
Selection for Classes 10 & 11 will be based on:
o
Coating Coverage: Are there breaks in the coverage
o
Coating Color: inconsistencies in color, burns, or black areas
o
Shape and Size: inconsistencies and/or malformations
o
Completeness: broken bones or clusters(stuck together)
o
Foreign Material: bone-fragments, non-food items(hair, tacks, feathers)
Scantron: The products will be numbered in order 1-10, you will need to determine the defects present for each plate of
product and select the corresponding bubbles.
Class 12: Identification of Chicken Carcass Parts (50 points)
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Each participant will identify ten poultry parts. Poultry parts to be identified will be randomly selected and
consistent with those used in the chicken processing and merchandising industries.
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The participant may not touch any part; doing so will result in disqualification.
Scantron: Each part will be numbered in order 1-10, you will need to decide what each part is and select the
corresponding bubble.
State Contest Only
Class 3: Oral reasons for Class 1 or 2 (50 points)
Students will present oral reasons for either the placing class of market broilers or the class of egg-type hens.
The class for which participants should develop oral reasons for presentation will be clearly identified during
the event. Participants will have 10 minutes to prepare and two minutes to present their oral reasons. Reasons
should include current USDA and poultry industry terminology and standards.
Class 6: Oral reasons for Class 5 (50 points)
- Each participant will present oral reasons for their placing of the class of ready-to-cook chicken or
turkey carcasses. Participants will have 10 minutes to prepare and two minutes to present their oral
reasons. Reasons should include current USDA and poultry industry terminology and standards.
Class 7: Interior Quality Grading (50 points)
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Each participant will grade a class of 10 white (or white tint) shell eggs.
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Criteria for grading will be derived from USDA standards for interior quality of market eggs. The USDA quality
grades will be AA, A, B, and Loss. Participants must candle the eggs to determine the appropriate USDA quality
grade, but improper handling of eggs will result in disqualification.
Class 13: Poultry Management Written Exam (150 points)
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Each participant will complete a 30 item written examination on poultry production, management, anatomy, and
physiology. Five or more items will require mathematical calculations.
Class 14: Team Activity (200 Points)
For the team activity, all members of a team will work collaboratively to perform an activity related to poultry science.
Team members will observe and/or be provided information about a poultry industry situation or problem scenario(s).
Then, team members will answer up to 25 questions related to the information gained from the situation/scenario and from
reference material studied in preparation for the CDE. The team activity may require participants to use information
technology that is appropriate for the poultry industry (e.g. computers, software applications, Internet resources, and
related technologies).
Scoring:
Individual
Twelve Classes
600
Written Exam
150
Total Individual Points Possible 750
Team
1800
450
2250
Team Activity
Total Team Points Possible
200
2450