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College publications are given 2-part "pub numbers" that are used to identify them. The first part (the prefix) is a set of letters that indicates which series the document belongs to. A series is a grouping of documents that share similar content. The second part of the pub number is just a sequential number.

In descending order, by date published.

 


 

4-H Animals and Poultry: Poultry and Poultry Products


4AJ-03PA

Poultry Barbecue Contests

3/9/2020 (minor revision)
Authors: Jacquie Jacob, Tony Pescatore

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.

Departments: 4-H Programs, Animal and Food Sciences
Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
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Size: 934 kb
Pages: 8



4AJ-05PO

Poultry Judging: Grading Eggs

7/17/2013 (new)
Authors: Jacquie Jacob, Tony Pescatore

In a 4-H poultry judging contest, there are three categories involving the grading of table eggs (eggs for consumption rather than for incubation): external quality, interior quality by candling, and interior quality of broken-out eggs.

Departments: 4-H Programs, Animal and Food Sciences
Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
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Size: 5.31 mb
Pages: 10



4AJ-02PO

Chicken and Turkey Barbecue Project

7/12/2012 (major revision)
Authors: Jacquie Jacob, Tony Pescatore

Cooking barbecue is a national pastime--as American as apple pie. What is more welcome than the aroma of food cooking on an outdoor grill? Barbecue cooking is for almost everyone, so get ready to develop skills you will use the rest of your life.

Departments: 4-H Programs, Animal and Food Sciences
Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
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Size: 3.54 mb
Pages: 11



4AJ-04PO

Poultry Judging Contests

7/12/2012 (new)
Authors: Jacquie Jacob, Tony Pescatore

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 poultry products.

Departments: 4-H Programs, Animal and Food Sciences
Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
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Size: 785 kb
Pages: 6



4AJ-06PO

Poultry Judging: Grading Ready-to-Cook Poultry

7/12/2012 (new)
Authors: Jacquie Jacob, Tony Pescatore

In the Kentucky state event, the participants are required to grade eight broiler, eight roaster-fowl, and eight turkey carcasses. In the national event, the participants grade 10 carcasses from each of the three weight groups, plus a second group of 10 broiler carcasses.

Departments: 4-H Programs, Animal and Food Sciences
Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
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Size: 3.11 mb
Pages: 7



4AJ-07PO

Poultry Judging: Evaluating Hens

7/12/2012 (new)
Authors: Jacquie Jacob, Tony Pescatore

In a 4-H poultry judging contest, participants are required to rank a group of four hens from most to least productive. The criteria used in judging the hens are based on pigmentation, handling qualities, abdominal capacity and molt.

Departments: 4-H Programs, Animal and Food Sciences
Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
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Size: 1.86 mb
Pages: 4



4AJ-08PO

Poultry Judging: Giving Oral Reasons

7/12/2012 (new)
Authors: Jacquie Jacob, Tony Pescatore

Oral reasons are an important part of a poultry judging contest. Participants have the opportunity 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.

Departments: 4-H Programs, Animal and Food Sciences
Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
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Size: 1.11 mb
Pages: 17



4AJ-09PO

Egg Preparation Demonstration

7/12/2012 (new)
Authors: Jacquie Jacob, Tony Pescatore

Participants in the Kentucky Egg-Preparation Demonstration are required to prepare a dish containing eggs while demonstrating proper food safety and cooking skills.

Departments: 4-H Programs, Animal and Food Sciences
Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
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Size: 1.63 mb
Pages: 7