Poultry II MD0728

DEVELOPMENT
ADMINISTRATION
TABLE OF CONTENTS
INTRODUCTION
LESSON 1
	Section I. POULTRY INSPECTION
		1-1. GENERAL
		1-2. POULTRY GRADING MANUAL
		1-3. DRESSED POULTRY
		1-4. READY-TO-COOK POULTRY
		1-5. STANDARDS AND GRADES
		1-6. USES OF STANDARDS AND GRADES
	Section II. GRADING AND INSPECTION PROGRAMS
		1-7. GENERAL
		1-8. INSPECTION PROGRAM
		1-9. INSPECTION SERVICES
		1-10. POULTRY GRADING PROGRAM
		1-11. POULTRY GRADING SERVICES
		1-12. DUTIES OF A POULTRY GRADER
		1-13. ADMINISTRATION OF PROGRAM
		1-14. COOPERATIVE AGREEMENTS FOR PAYMENT OF FEES
	Section III. OFFICIAL IDENTIFICATION MARKS FOR
		1-15. GENERAL
		1-16. OFFICIAL INSPECTION MARK
		1-17. OFFICIAL GRADEMARKS ON CONSUMER CONTAINERS
		1-18. OFFICIAL GRADEMARKS ON SHIPPING CONTAINERS
	EXERCISES
	SOLUTIONS
LESSON 2
	Section I. DETERMINING CLASS
		2-1. GENERAL
		2-2. CLASSES OF CHICKENS
		2-3. CLASSES OF TURKEYS
		2-4. CLASSES OF DUCKS
		2-5. CLASSES OF GEESE
		2-6. CLASSES OF GUINEAS
		2-7. CLASSES OF PIGEONS
		2-8. CLASS INDICATORS
		2-9. CLASS REQUIREMENTS FOR CHICKENS
	Section II. CONDITION AND QUALITY
		2-10. CONDITION OF POULTRY
		2-11. QUALITY FACTORS
	EXERCISES
	SOLUTIONS
LESSON 3
	Section I. EXAMINING POULTRY FOR QUALITY FACTORS
		3-1. GENERAL
		3-2. FACTORS IN EXAMINATION
		3-3. EXAMINING POULTRY FOR CONFORMATION
		3-4. EXAMINING POULTRY FOR FLESHING
		3-5. EXAMINING POULTRY FOR FAT COVERING
		3-6. EXAMINING POULTRY FOR PINFEATHERS
		3-7. EXAMINING POULTRY FOR DISJOINTED BONES, BROKEN BONES, AND MISSING PARTS
		3-8. EXAMINING POULTRY FOR FREEZING DEFECTS
		3-9. EXAMINING POULTRY FOR EXPOSED FLESH
		3-10. EXAMINING POULTRY FOR DISCOLORATIONS OF THE SKIN AND FLESH
	Section II. DETERMINING QUALITY GRADE (RATING)
		3-11. QUALITY RATING (MATCHING THE GRADE DETERMINED WITH THE GRADE REQUIREMENTS
		3-12. CONSUMER GRADES
		3-13. PROCUREMENT GRADES
	Section III. GRADING POULTRY PARTS
		3-14. GENERAL
		3-15. BREASTS
		3-16. BREASTS WITH RIBS
		3-17. WINGS
		3-18. LEGS
		3-19. DRUMSTICKS
		3-20. THIGHS
		3-21. WISHBONES
		3-22. HALVES
		3-23. QUARTERS
		3-24. BACKS
	EXERCISES
	SOLUTIONS