| Definition | Responses | Score |
| Placing Class 1 |
| |
| Placing Class 2 |
| |
| Placing Class 3 |
| |
| Placing Total |
| |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Carcass/Part Grading |
| Part | Contestant | Judge |
| 1 | B | C |
| 2 | B | A |
| 3 | NG | NG |
| 4 | A | B |
| 5 | A | C |
| 15 |
| Egg Interior Quality Grading |
| Part | Contestant | Judge |
| 1 | Loss | Loss |
| 2 | AA | AA |
| 3 | A | B |
| 4 | AA | A |
| 5 | A | B |
| 19 |
| Egg Exterior Quality - Egg 1 |
| Part | Contestant | Judge |
| 1 | AA/A | NG |
| 0 |
| Egg Exterior Quality - Egg 2 |
| 0 |
| Egg Exterior Quality - Egg 3 |
| Part | Contestant | Judge |
| 3 | AA/A | AA/A |
| 5 |
| Egg Exterior Quality - Egg 4 |
| Part | Contestant | Judge |
| 4 | Slight/Moderate Stain | B |
| 0 |
| Egg Exterior Quality - Egg 5 |
| 5 |
| Egg Exterior Quality - Egg 6 |
| 0 |
| Egg Exterior Quality - Egg 7 |
| 0 |
| Egg Exterior Quality - Egg 8 |
| 0 |
| Egg Exterior Quality - Egg 9 |
| 0 |
| Egg Exterior Quality - Egg 10 |
| 0 |
| Egg Exterior Grading Total |
| 10 |
| Egg Exterior Factors Total |
| 0 |
| Egg Exterior Quality Total |
| 10 |
| Boneless - Product 1 |
| |
| Boneless - Product 2 |
| |
| Boneless - Product 3 |
| |
| Boneless - Product 4 |
| |
| Boneless - Product 5 |
| |
| Boneless - Product 6 |
| |
| Boneless - Product 7 |
| |
| Boneless - Product 8 |
| |
| Boneless - Product 9 |
| |
| Boneless - Product 10 |
| |
| Boneless Products Total |
| |
| Bone-In - Product 1 |
| |
| Bone-In - Product 2 |
| |
| Bone-In - Product 3 |
| |
| Bone-In - Product 4 |
| |
| Bone-In - Product 5 |
| |
| Bone-In - Product 6 |
| |
| Bone-In - Product 7 |
| |
| Bone-In - Product 8 |
| |
| Bone-In - Product 9 |
| |
| Bone-In - Product 10 |
| |
| Bone-In Products Total |
| |
| ID of Parts |
| Part | Contestant | Judge |
| 1 | Drumette | Drumette |
| 2 | Boneless, skinless whole breast with rib meat | Breast quarter without wing |
| 3 | Leg quarter | Leg |
| 4 | Whole breast | Thigh with back portion |
| 5 | Neck | Neck |
| 6 | Gizzard | Boneless, skinless drum |
| 7 | Front Half | Split breast |
| 8 | Split breast with ribs | Split breast with ribs |
| 9 | Breast quarter without wing | Tenderloin |
| 10 | Wing | Wing |
| ID of Parts - Points per Part | 5 |
| 20 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | C | B |
| 3 | B | C |
| 4 | B | B |
| 5 | B | C |
| 6 | C | C |
| 7 | A | B |
| 8 | C | C |
| 9 | A | B |
| 10 | B | C |
| 11 | A | A |
| 12 | C | A |
| 13 | C | C |
| 14 | B | C |
| 15 | C | C |
| 16 | A | B |
| 17 | D | D |
| 18 | C | C |
| 19 | C | C |
| 20 | B | A |
| 21 | C | B |
| 22 | A | A |
| 23 | C | A |
| 24 | D | A |
| 25 | B | B |
| 26 | C | C |
| 27 | B | A |
| 28 | C | C |
| 29 | B | B |
| 30 | A | B |
| Written Exam - Points per Question | 1 |
| 49.95 |
| Team Activity |
| Team Activity - Points per Question | 8 |
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| Practicum 1 |
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| Practicum 2 |
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| Practicum 3 |
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