Poultry CDE

POULTRY CDE
PURPOSE

The Poultry Career Development Event stimulates learning

related to the production, processing, marketing and
consumption of poultry products.

ELIGIBILITY

The participant must be an active member of a chartered Florida

FFA Chapter and enrolled in grades 9, 10, 11 or 12. Each Junior
and Senior chapter may enter one team of four individuals. Only
the top three scores will be calculated for the team total.

As shown above, Ready-to-Cook Broilers (Carcass Grading) is

scored based on the USDA quality grades A, B, C and the category
NG. Each correct grade receives a score of five points. If the item
is graded one quality grade below or above the correct grade, two
points will be deducted to obtain a score of three points. If the item
is graded two quality grades below or above the correct grade,
four points are deducted to obtain a score of one point. However,
if the NG line is crossed (i.e., an incorrect judgment), all five
points are deducted to obtain a score of zero points. (Adapted
from information provided by Don Sheets, Retired, Kansas Board
of Agriculture, Topeka, Kansas.) The raw score is duplicated for a
total class score of 100.

INTERIOR EGG QUALITY

1. Contestants will report for instructions to the CDE

superintendent at the time and place shown in the current
years date sheet.
2. Contestants must provide their own pens, pencils, erasers,
and other necessary items for CDE competition.
3. FFA members must be in official dress, appropriate to the
contest, and will be scored accordingly.

EVENT PRACTICUMS
EVALUATION PRACTICUMS

There will be 20 white market eggs to be graded for interior

quality (candled). These eggs may be handled. Eggs will be
graded in accordance with the criteria of the Poultry Science
Manual.

Participants Grade

EVENT PROCEDURES

PRODUCTION HENS

READY-TO-COOK BROILERS

Participants Grade

There will be one class of 10 ready-to-cook broilers, two to

six pounds, hung from shackles to be graded according to
quality. Grades are A, B and C. Pinfeathers, filoplumes (hair) and
discoloration will not be considered in grading. Contestants are
not to handle the dressed birds or the eggs graded for exterior
quality. Shackles of dressed birds may be turned by contestants
to show entire carcass. Ready-to-cook broilers will be graded in
accordance with the criteria of the Poultry Science Manual.

OFFICIAL GRADE
A

NG

NG

156 CAREER DEVELOPMENT EVENT HANDBOOK

AA

Loss

AA

Loss

As shown above, Interior Egg is scored based on the USDA

quality grades AA, A, B and Loss. In the case of Interior Egg, each
correct grade receives a score of five points. If the item is graded
one quality grade below or above the correct grade, two points
will be deducted to obtain a score of three points. If the item is
graded two quality grades below or above the correct grade, four
points are deducted to obtain a score of one point. However, if
the Loss line is crossed (i.e., an incorrect judgment), all five
points are deducted to obtain a score of zero points. The raw
score is duplicated for a total class score of 100.

EXTERIOR EGG QUALITY

There will be 15 white market eggs to be graded for exterior
quality. These eggs are not to be handled. They will be laid
horizontally and decisions will be based on the visible portions
only. Eggs will be graded in accordance with the criteria of the
Poultry Science Manual.

Participants Grade

There will be two production classes of hens with four birds each
to be judged on past production. The birds may have beaks and/
or combs trimmed. The live poultry will be Single Comb White
Leghorns or a commercial strain of Leghorn-type (inbred cross)
birds. Contestants will be permitted to handle live bird classes.
Some type of identification will be used to identify each bird. Ten
(10) minutes will be allowed contestants for completing each class.

OFFICIAL GRADE

OFFICIAL GRADE
AA/A

NG

AA/A

NG

Poultry CDE

As shown above, Exterior Egg is scored based on the USDA

quality grades AA/A, B and NG (nongradable). In the case of
Exterior Egg, each correct grade receives a score of three points.
If the item is graded one quality grade below or above the correct
grade, one point will be deducted to obtain a score of two points.
However, if the NG line is crossed (i.e., an incorrect judgment),
all three points are deducted to obtain a score of zero points. The
raw score is duplicated for a total class score of 90.

IDENTIFICATION PRACTICUM
PARTS IDENTIFICATION
There will be one class of 10 carcass parts for identification.

KNOWLEDGE PRACTICUM
WRITTEN EXAM
There will be a written exam consisting of 50 multiple choice
questions for a total score of 100 points

AWARDS

Awards will be presented at an awards ceremony. Awards are

presented to teams as well as individuals based upon their
rankings. Awards are sponsored by a cooperating industry
sponsor(s) as a special project and/or by the general fund of the
Florida FFA Foundation.

REFERENCES

This list of references is not intended to be inclusive. Other

sources may be utilized and teachers are encouraged to make
use of the very best instructional materials available. The
following list contains references that may prove helpful during
event preparation.
The questions for the exam will be based on the subject
matter in the latest version of the Poultry Science
Manual for the National FFA Career Development
Events publication.

PERFORMANCE PRACTICUM
ORAL REASONS
There will be a set of oral reasons on one of the production classes

SCORING
Practicum

Activity

Individual

Team

Evaluation

2 classes of
Production
Hens

50 points/
class 100
total

300

Evaluation

Ready
to Cook
Broilers

100

300

Evaluation

Interior Egg
Quality

100

300

Evaluation

Exterior Egg
Quality

90

270

Identification

Parts

100

300

Knowledge

Written
Exam

100

300

Performance

Oral
Reasons

50

150

Official Dress

50

150

Total

690

2070

TIE BREAKERS

Ties will be broken using the following procedure, unless

otherwise noted by the CDE Coordinator. In breaking a tie for a
team the drop score will be used first, followed by team written
exam total, and then by team placing class total. Individual ties
will be broken by oral reasons first, followed by written exam, and
then by a single placing class (chosen by CDE Coordinator). If any
of these are absent from a CDE, (ie. oral reasons, written exam,
etc), then the next highest point practicum will be used.

FLORIDA FFA ASSOCIATION 157

Poultry CDE

POULTRY EVALUATION
FFA JUDGING CARD
Form #006-2016

CHAPTER

ID NUMBER

GROUP NUMBER

READY-TO-COOK

PLACING CLASSES
PLACING CLASS 1

PLACING CLASS 2

*SAMPLE*

*SAMPLE*

*SAMPLE*

EXTERIOR EGG

*SAMPLE*
GRADE

GRADE

1234

3124

1234

3124

BIRD

BIRD

DIRTY

1243

3142

1243

3142

1324

3214

1324

3214

1342

3241

1342

3241

1423

3412

1423

3412

1432

3421

1432

3421

2134

4123

2134

4123

2143

4132

2143

4132

2314

4213

2314

4213

2341

4231

2341

4231

2413

4312

2413

4312

10

10

2431

4321

2431

4321

11

12

13

14

15

INTERIOR EGG

*SAMPLE*

*SAMPLE*

GRADE

The use of electronic devices is prohibited during the

event. Only approved calculators may be used as
permitted.

NAME

No talking is allowed during the event. Please notify

your group leader with any concerns.

EVENT

BIRD

AA

11

12

13

14

15

BIRD

AA

INEDIBLE

16

17

18

19

10

20

158 CAREER DEVELOPMENT EVENT HANDBOOK

Copyright 2015 Florida FFA Association. All rights reserved. Do not duplicate without written consent.

Use a pencil to completely fill in circles. Be sure to

erase completely to change your answer.

GRADE
INEDIBLE

Poultry CDE

PARTS IDENTIFICATION

10

Breast Quarter

Breast, Split w/ribs

Breast, Whole

Breast, Whole Boneless/Skinnless

Breast, Whole w/ribs

Drumette

Drumstick

Gizzard

Heart

Leg

Leq Quarter

Liver

Neck

Tenderloin

Thigh

Thigh, Boneless/skinless

Wing

Wing Portion

WRITTEN EXAM

*SAMPLE*

12

a b c d e

25

a b c d e

38

a b c d e

13

a b c d e

26

a b c d e

39

a b c d e

a b c d e

14

a b c d e

27

a b c d e

40

a b c d e

a b c d e

15

a b c d e

28

a b c d e

41

a b c d e

a b c d e

16

a b c d e

29

a b c d e

42

a b c d e

a b c d e

17

a b c d e

30

a b c d e

43

a b c d e

a b c d e

18

a b c d e

31

a b c d e

44

a b c d e

a b c d e

19

a b c d e

32

a b c d e

45

a b c d e

a b c d e

20

a b c d e

33

a b c d e

46

a b c d e

a b c d e

21

a b c d e

34

a b c d e

47

a b c d e

a b c d e

22

a b c d e

35

a b c d e

48

a b c d e

10

a b c d e

23

a b c d e

36

a b c d e

49

a b c d e

11

a b c d e

24

a b c d e

37

a b c d e

50

a b c d e

No talking is allowed during the event. Please notify

your group leader with any concerns.

Use a pencil to completely fill in circles. Be sure to

erase completely to change your answer.

PART NAME

The use of electronic devices is prohibited during the

event. Only approved calculators may be used as
permitted.

*SAMPLE*

FLORIDA FFA ASSOCIATION 159

Copyright 2015 Florida FFA Association. All rights reserved. Do not duplicate without written consent.