Poultry Skills
Poultry Skills
Week 1
Class 1. Market broilers
Class 2. Egg-type hens
Class 6. Oral reasons
Week 2
Class 4. Ten chicken and/or turkey carcasses and/or parts for quality grading
Class 5. Four ready-to-cook carcasses for placing
Week 3
Class 7. Ten white or white-tint shell eggs for interior quality grading
Class 8. Fifteen shell eggs for exterior quality grading
Class 9. Evaluative criteria for Class 8
Week 4
Class 10. Boneless further-processed poultry meat products
Class 11. Bone-in further processed poultry meat products
Class 12. Ten chicken carcass parts for identification
Week 5
All classes
Resources:
Carcass Judging Practice
https://quizlet.com/73131189/poultry-identification-carcass-judging-flash-cards/
Carcass Parts ID Practice
https://quizlet.com/197268560/poultry-parts-id-flash-cards/
https://quizlet.com/73131546/poultry-identification-of-parts-flash-cards/
https://quizlet.com/72768586/poultry-identification-of-parts-flash-cards/
Written questions
https://quizlet.com/74105238/poultry-exam-prep-iii-flash-cards/
Egg Exterior Quality Practice
https://quizlet.com/73131793/poultry-identification-egg-exterior-flash-cards/
Go to www.icevonline.com/register.
Enter the registration code: MCCAU090
After entering the registration code, fill in your information and choose a username and password.
Click "Submit".
After clicking the "Submit" button, the course will appear on your (the student’s) "My Courses" page.