4FF-01PA: Home Environment Project Unit 1: Exploring Your Home

Isaac Hilpp | August 29, 2021 (New)

Home Environment Unit I: Exploring Your Home introduces 4-H'ers to activities to help them become interested in their homes and learn how to make them more attractive. They can do some of the activities by themselves. Other things should be done with a guardian or a club leader giving guidance.

4LE-04LO: Scandinavian Culture: Woven Heart Ornaments and Gnomes

Isaac Hilpp | August 29, 2021 (New)

Folklore is sometimes referred to as folk culture and can be defined as the study of customs, traditions, and folk tales of a group of people. Swedish scholars have defined folklore in two ways: 1) folklivsforskning or the "study of folk life," including traditional materials and practices, and 2) folkminnesforsknin, referring to folk knowledge passed down from generation to generation, through stories, songs, and plays, to teach traditions, beliefs, and customs (Kongas, 1963).

4LE-07LO: Costa Rican Rainforest Binoculars and Terrarium

Costa Rica is a country in Central America, bordered by Nicaragua to the north, the Caribbean Sea to the northeast, Panama to the southeast, and the Pacific Ocean to the southwest. It is not an island but is on the isthmus that connects North America and South America. Geographically it's a part of North America but has cultural roots in Latin America.

4AJ-07PA: Kentucky 4-H Poultry Judging Contest: Evaluating Past Production Hens

Jacquie Jacob, Tony Pescatore | August 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 | August 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-04PA: Kentucky 4-H Poultry Judging Contest (An Overview of the Project): Overview

Jacquie Jacob, Tony Pescatore | August 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-12PO: Kentucky 4-H Poultry Judging Contest: Market Poultry: Grading to Ready to Cook Parts

Jacquie Jacob, Tony Pescatore | August 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-10PO: Kentucky 4-H Poultry Judging Contest: Market Poultry: Evaluating Further Processed Poultry Products

Jacquie Jacob, Tony Pescatore | July 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-06PA: Kentucky 4-H Poultry Judging Contest: Grading Ready-to-Cook Poultry Carcasses

Jacquie Jacob, Tony Pescatore | July 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.

FCS2-347: Accessories The Finishing Touch

Jeanne Badgett, Marjorie Baker | November 10, 2020 (Reviewed)

Clothing experts predict accessories will be more important as styles become more classic and investment dressing a necessity. Wise consumers can no longer afford to purchase clothes having a short fashion life; they are buying fewer clothing items of better quality. Accessories make basic clothing versatile by changing the mood and image of an outfit.