Numbered Publications: 4AJ
4AJ-09PO: Kentucky 4-H Poultry Culinary Demonstration Contest: The Egg Chef Challenge
Jacquie Jacob, Tony Pescatore | Apr. 26, 2022 (Major Revision)
Participants in the Kentucky Egg-Preparation Demonstration are required to prepare a dish containing eggs while demonstrating proper food safety and cooking skills.
4AJ-08PA: Kentucky 4-H Poultry Judging Contest: Past Production Hens: Giving Oral Reasons
Jacquie Jacob, Tony Pescatore | Sep. 1, 2021 (Major Revision)
Oral reasons are a very important part of a poultry judging contest. This is the opportunity participants have to defend their placings of an egg production class. In addition, oral reasons are an important tool in the development of organization and communication skills, which in turn will build self-confidence.
4AJ-05PA: Kentucky 4-H Poultry Judging Contest: Grading Table Eggs
Jacquie Jacob, Tony Pescatore | Aug. 29, 2021 (Major Revision)
Chicken egg production is a major agricultural industry in the United States. In a commercial egg production operation, eggs are evaluated for quality before being packed by weight (size). Egg quality is independent of egg weight and eggshell color. All shell colors are graded with the same standards.
4AJ-07PA: Kentucky 4-H Poultry Judging Contest: Evaluating Past Production Hens
Jacquie Jacob, Tony Pescatore | Aug. 19, 2021 (Major Revision)
In a 4-H poultry judging contest participants are required to rank a group of four hens from the most to least productive. The criteria used in judging the hens are based on pigmentation, abdominal capacity, abdominal fat condition and molt.
4AJ-11PO: Kentucky 4-H Poultry Judging Contest: Market Poultry: Ready-to-Cook Poultry Parts Identification
Jacquie Jacob, Tony Pescatore | Aug. 18, 2021 (New)
The market poultry division now includes one class of ready-to-cook broiler carcasses to grade, one class of ready-to-cook roaster carcasses to grade, one class of parts identification, one class of parts grading, and one class of further processed boneless poultry products. Each class is worth 100 points, for a total of 500 possible points for the division. This factsheet specifically looks at the 24 possible parts that will be selected from for use in the contest. This is an increase from the 17 possible parts in previous years.
4AJ-12PO: Kentucky 4-H Poultry Judging Contest: Market Poultry: Grading to Ready to Cook Parts
Jacquie Jacob, Tony Pescatore | Aug. 2, 2021 (New)
The market poultry division now includes one class of ready-to-cook broiler carcasses to grade, one class of ready-to-cook roaster carcasses to grade, one class of parts identification, one class of parts grading, and one class of further processed boneless poultry products. Each class is worth 100 points, for a total of 500 possible points for the division. This factsheet looks at the new class of grading ready-to-cook parts.
4AJ-04PA: Kentucky 4-H Poultry Judging Contest (An Overview of the Project): Overview
Jacquie Jacob, Tony Pescatore | Aug. 2, 2021 (Major Revision)
Judging contests are a tool used in the development of the life skills of 4-H members. Participation in judging and other competitive events helps 4-H'ers learn to make and defend decisions and to speak in public. Poultry judging also provides an excellent opportunity for 4-H'ers to learn about live chickens and the basis of grade and quality of eggs and poultry products.
4AJ-06PA: Kentucky 4-H Poultry Judging Contest: Grading Ready-to-Cook Poultry Carcasses
Jacquie Jacob, Tony Pescatore | Jul. 14, 2021 (Major Revision)
In 2021, major revisions were made to the market poultry division of the 4-H poultry judging contest. The market poultry division now includes one class each of ready-to-cook broiler carcasses to grade, ready-to-cook roaster carcasses to grade, parts identification, parts grading, and further processed boneless poultry products.
4AJ-10PO: Kentucky 4-H Poultry Judging Contest: Market Poultry: Evaluating Further Processed Poultry Products
Jacquie Jacob, Tony Pescatore | Jul. 14, 2021 (New)
Boneless further processed poultry meat products are common in retail markets as precooked, poultry meat patties, tenders, nuggets, or other boneless products. This factsheet will cover the evaluation of further processed poultry products.
4AJ-03PA: Kentucky 4-H Poultry Barbecue Contests
Jacquie Jacob, Tony Pescatore | Mar. 9, 2020 (Minor Revision)
In the chicken barbecue contest, participants prepare four bone-in, skin-on chicken thighs provided by the contest monitors. The four thighs together will weigh 1.5-2.0 lb. They are judged on their cooking skills. The participants submit three of the thighs for sensory evaluation. No garnishes, dips, or additional items shall be presented on the plates and or submitted to the judges. In the turkey barbecue contest, each contestant will be provided two pounds of ground turkey. The turkey will not be available prior to the contest starting time. They need to prepare and cook turkey burgers. Each burger must be one-quarter pound of meat prior to cooking.
