Poultry Evaluation

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The National FFA Poultry Evaluation Career Development Event invigorates learning exercises with respect to creation and administration, handling, showcasing and utilization of poultry items.. Reason. Understudies finish a composed exam, tackle an administration issue, assess creatures and items, and distinguish poultry products.This occasion is bolstered by educational modules in the accompanying horticultural science a

Presentation Transcript

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Poultry Evaluation Group 2: Carin Cason, Jamie Daniels, Britni Engelmohr , Lindsey Franklin, Krista Gleghorn , Sara Kirby

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Purpose The National FFA Poultry Evaluation Career Development Event animates learning exercises with respect to creation and administration, preparing, advertising and utilization of poultry items.

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Description Students finish a composed exam, take care of an administration issue, assess creatures and items, and recognize poultry items. This occasion is bolstered by educational modules in the accompanying agrarian science and innovation coursework: AGSC 102-Applied Agricultural Science and Technology AGSC 231-Plant and Animal Production AGSC 241-Food Technology AGSC 332-Animal Science AGSC 336-Advanced Animal Science.

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Objectives settle on precise perceptions and consistent choices. examine and legitimize choices (orally and composed). convey industry and item phrasing. advance USDA guidelines of item quality. distinguish shopper inclinations for items. perceive monetary significance of significant worth included items. team up with others for answers for industry issues. exhibit the utilization of fitting data innovation utilized as a part of the poultry business.

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What will members do? assess and select live meat-sort chickens for grill reproducing purposes and orally protect the choice. assess and put live egg-sort hens and orally shield the choice. assess and grade prepared to-cook remains and parts of chickens and turkeys. assess, review and place prepared to-cook remains of turkeys and orally safeguard the setting. assess and grade singular shell eggs for inside quality. assess and grade singular shell eggs for outside quality and demonstrate variables representing the reviewing. assess assist prepared poultry meat items (e.g., precooked, covered chicken meat patties, tenders, chunks or wings) and demonstrate elements administering the reviewing. distinguish poultry remains parts. finish a composed examination on poultry generation and administration. play out a group movement identified with poultry science.

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Event Format/Rules Each school will have a 3 or 4 part group. All members will be scored, yet just the main 3 scores check towards the group add up to. Members will have 14 minutes to assess each class. There will be a 2-minute cautioning. Members have 1 moment to go to the following class. Members must supply 2 No. 2 pencils and their own mini-computer (must meet control) Event will furnish every member with a clasp board and a scantron. All creatures must be dealt with sympathetically.

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Evaluation Classes Live Poultry Each member will choose the four best potential oven reproducers from a class of eight meat sort. Every member will put a class of four egg-sort hens. cockerels or pullets. Prepared to-Cook Poultry Each member will review a class of ten prepared to-cook chicken as well as turkey bodies or potentially parts. Criteria for evaluating will be gotten from USDA principles for chicken remains measuring two pounds to six pounds and for turkey corpses measuring six pounds to sixteen pounds. Every member will put a class of four prepared to-cook turkey bodies.

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More Classes… Shell Eggs Each member will review a class of ten white (or white-tint)- shell eggs. Every member will review a class of ten shell eggs. Every member will decide composed elements for the reviewing of the outside chicken eggs. Additionally Processed Poultry Each member will decide composed quality components for a class of ten further-prepared poultry meat items (e.g., precooked, covered chicken meat patties, tenders, chunks or wings). Every member will distinguish ten poultry parts. Composed Exam Each member will finish a 25 thing composed examination on poultry creation, administration, life systems and physiology.

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Team Activity and Written Exam Administered toward the start of the occasion. For the group action all individuals from the group will work cooperatively to play out a poultry science related assignment. Each colleague will then answer 15 inquiries regarding the gathering movement. This movement may oblige members to utilize advances found in the poultry business (i.e. PCs and web assets).

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Scoring State National Live Poultry 100 Ready to Cook 100 Shell Eggs 150 Further Processed Products 150 Written Exam 100 Total Points Individual 500 Team 1,500 Point Value of 12 Classes/Individual 750 (Total Possible Individual Points) Point Value of 13 Classes 2,450 (Total Possible Team Points) (counting the Team Activity@200 Points)

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Contest Dates State Event Location: Texas A&M University State Event Date:   April 25, 2009 National Event Location: Indianapolis National Even Date: October 21, 2009

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Resources www.ffa.org www.texasffa.org IMS Curriculum National 4-H Poultry Judging Event Provider Contact: Dr. Jason Lee (jlee@poultry.tamu.edu) 979-845-1654

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Ready-to-Cook Broilers & Turkeys USDA reviews A, B, & C controlled by: Confirmation Exposed tissue on bosom and different parts Missing parts Broken and disengaged joints

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Grade C Grade A Grade B 1/3 or less uncovered substance on each section 2 disconnected joint and NO broken bones Missing Parts-to the second wing joint No farthest point on any zone No Exposed Flesh on Breast and under 1.5 inches somewhere else 1 incoherent joint and NO broken bones Missing Parts-wing tip and tail ONLY

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