University of Kentucky
 

Online Publications

Filter by Series

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.

Series: 4-H Animals and Poultry: Poultry and Poultry Products



4AJ-03PO
Poultry Barbecue Contests
7/30/2019 (reviewed)

 UK Authors: Jacquie Jacob, Tony Pescatore
 Departments: 4-H Programs, Animal and Food Sciences
 Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
 Tags:

Participants are evaluated on both their cooking skills and the product submitted for sensory evaluation.

web only | 8 pages | 1,600 words | 39 downloads | PDF: 400 kb



4AJ-05PO
Poultry Judging: Grading Eggs
7/17/2013 (new)

 UK Authors: Jacquie Jacob, Tony Pescatore
 Departments: 4-H Programs, Animal and Food Sciences
 Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
 Tags:

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.

web only | 10 pages | 2,345 words | 78 downloads | PDF: 5,310 kb



4AJ-02PO
Chicken and Turkey Barbecue Project
7/12/2012 (major revision)

 UK Authors: Jacquie Jacob, Tony Pescatore
 Departments: 4-H Programs, Animal and Food Sciences
 Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
 Tags:

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.

web only | 11 pages | 3,099 words | 110 downloads | PDF: 3,537 kb



4AJ-04PO
Poultry Judging Contests
7/12/2012 (new)

 UK Authors: Jacquie Jacob, Tony Pescatore
 Departments: 4-H Programs, Animal and Food Sciences
 Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
 Tags:

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.

web only | 6 pages | 2,006 words | 60 downloads | PDF: 785 kb



4AJ-06PO
Poultry Judging: Grading Ready-to-Cook Poultry
7/12/2012 (new)

 UK Authors: Jacquie Jacob, Tony Pescatore
 Departments: 4-H Programs, Animal and Food Sciences
 Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
 Tags:

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.

web only | 7 pages | 2,162 words | 35 downloads | PDF: 3,107 kb



4AJ-07PO
Poultry Judging: Evaluating Hens
7/12/2012 (new)

 UK Authors: Jacquie Jacob, Tony Pescatore
 Departments: 4-H Programs, Animal and Food Sciences
 Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
 Tags:

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.

web only | 4 pages | 1,523 words | 68 downloads | PDF: 1,862 kb



4AJ-08PO
Poultry Judging: Giving Oral Reasons
7/12/2012 (new)

 UK Authors: Jacquie Jacob, Tony Pescatore
 Departments: 4-H Programs, Animal and Food Sciences
 Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
 Tags:

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.

web only | 17 pages | 1,834 words | 41 downloads | PDF: 1,106 kb



4AJ-09PO
Egg Preparation Demonstration
7/12/2012 (new)

 UK Authors: Jacquie Jacob, Tony Pescatore
 Departments: 4-H Programs, Animal and Food Sciences
 Series: 4-H Animals and Poultry: Poultry and Poultry Products (4AJ series)
 Tags:

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

web only | 7 pages | 1,423 words | 59 downloads | PDF: 1,631 kb