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Classes of the Contest
• Classes A & B - Live BirdsB – Reasons
• Classes C – Ready-to-Cook• Class E – Written Test• Class G – Broken-Out Eggs• Class H – Exterior Quality• Classes I – Interior Quality (Candling)• Class K – Parts Identification
Interior Quality / Candling
• Hold large end of egg up to bright light
• Size of air cell• Outline of yolk• Presence of blood /
meat spots