Poultry CDE Contest Information

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Poultry CDE Contest Information
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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.

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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.

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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.

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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

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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.

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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

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State Competition

• Written exam given over Poultry Management.
• Oral reasons are taken for live broiler keep/cull
  and ready to cook turkeys.

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Broiler Breed Selection

• Form 14 KEEP/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

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Past Production Egg Type HensReady to Cook
Turkeys

• Form 2, Revised 11/1990
• FFA
• PLACING
• CARD
• Contestant
• Number
• _________
• Class
• _________
• Score
• ________

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Chicken Carcass for Quality Grading

• Form 9 QUALITY GRADING CARD/POULTRY
• Contestant Name ______________________________ Con
  testant Number _____________
• Contestant School _____________________________ Co
  ntestant 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.

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Oral Reasons

• Form 11, Revised 11/1995
• SCORE CARD FOR ORAL REASONS
• Contestant Name _________________ Contestant
  Number __________
• Contestant School _______________________________
• 
  Possible Points Contestants 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
  ________________

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Interior Grading Quality

• Form 10A EGG GRADING CARD
• Individual Shell Eggs Interior Quality
• Contestant Name ______________________________ Con
  testant Number _____________
• Contestant School _____________________________ Co
  ntestant 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.

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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 listedMinor 1
  pointsMajor 3 pointsCritical 5 points Sub
  score _________________
• OVERALL PLACINGS
• Sub score _________________

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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
  Undercooked1 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 listedMinor 1
  pointsMajor 3 pointsCritical 5 points Sub
  score _________________
• OVERALL PLACINGS
• Sub score _________________

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Carcass Parts Id.

• Form 19 POULTRY 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 Number Specimen
• ___________ 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

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Ending Remarks

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