Identification should include

• the eight quality grades for ready-to-cook broilers
• the four grade classes for eggs (i.e., AA, A, B, and inedible)
• interior and exterior egg quality factors, including most common defects
• parts identification
• carcass grading
• further processed product evaluation
• live bird evaluation
• broilers
• layers.

Teacher Resources:

• Poultry Grading Manual, USDA
• Poultry Evaluation CDE, Virginia FFA

Process/Skill Questions:

• What are the USDA standards for ready-to-cook chicken?
• What are the USDA standards for ready-to-cook turkeys, ducks, and geese?
• What is a Haugh unit (HU), and how is it used to measure egg quality?
• What are the three major exterior quality standards for eggs? 
• What is Virginia’s number one commodity?
• What is the difference between broilers and layers?