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ARKANSAS FFA MILK QUALITY and PRODUCTS CAREER DEVELOPMENT EVENT I. Purpose The Milk Quality and Products Career Development Event promotes practical learning activities in milk quality and dairy products, as well as assisting students in developing team decision-making skills. The focus of the Milk Quality and Products Career Development is raw milk quality, federal milk marketing orders and attributes of selected milk products. The four general areas that contribute to milk quality and consumer demand are: Milk production Milk and dairy product quality and safety Milk processing or manufacturing Raw milk marketing II. III. Event Rules A. Teams may consist of three or four members. Team ranking is determined by combining the scores of the top three students from each team. Teams that have fewer than three members are not eligible for team awards, but students may receive individual awards. B. Participants are not to use strong deodorant, perfume, chewing gum or other detractors to the tastes and smell senses. C. Any participant with a cellular device in their hand will be disqualified. Cellular devices may NOT be used as calculators under any circumstances. Event Format A. Materials each participant needs to provide: 1. Clipboard (Clear and Unmarked) 2. Two sharpened No. 2 pencils for placing classes 3. Optional: Students may wish to bring a non-programmable calculator, and small bottle of apple juice or crackers to cleanse palette between tastes. B. Flow of Event 1. Milk Flavor Identification and Evaluation- 20 minutes 2. Product Identification – 20 minutes 3. Cheese Identification – 20 minutes 4. Problem Solving – 40 minutes 5. Written Exam – 40 minutes IV. Individual Activities a. Milk Flavor Identification and Evaluation (20 minutes) – 120 points (6 points for defect/6 points for score per sample) 1. Ten milk samples will be scored on flavor (taste and odor) using the computerized score-card. All samples of milk are prepared from pasteurized milk intended for table use and will score 1 to 10 (See Scoring Guide). Milk samples will be tempered to 60’F. Only those cups provided at the event may be used. 2. Participants are to use whole numbers when scoring “Flavor” of milk and to check only the most serious defect in a sample even if more than one flavor is detected. If no defect is noted, participants should check, “No defect” and score as a ten (See Scoring Guide). 3. Palette cleansers (e.g. apple juice or crackers) will be allowed for refreshing. Scoring Guide-Refer to the current scorecard provided by Arkansas FFA Scores may range from 1 to 10. On a quality basis: 10 excellent (no defect) 8 to 9 good 5 to 7 fair 2 to 4 poor 1 unacceptable/un-salable Example: Milk Flavor DEFECTS Slight Definite Pronounced Acid 3 2 1 Bitter 5 3 1 Feed 9 8 5 Flat/Watery 9 8 7 Foreign 5 3 1 Garlic/Onion 5 3 1 Malty 5 3 1 No Defect 10 10 10 Oxidized 6 4 1 Rancid 4 2 1 Salty 8 6 4 *Suggested scores are given for three intensities of flavor. All numbers within the range may be used. Intermediate numbers may also be used; for example, a bitter sample of milk may score 4. B. Production Identification – Dairy Versus Non-Dairy (20 minutes) – 100 points (6 points for product identification/4 points for fat content per sample) 1. A total of ten samples consisting of dairy and non-dairy products will be identified and assigned a milk fat content score. 2. The following products may be included among the samples: Dairy Products: nonfat (skim) milk (.05%), reduced fat milk (2%), milk (3.25%), half and half (10.5%), butter (80%), sour cream (18%), flavored milk (3.3%), light whipped cream (30%), heavy cream (36%) Non-Dairy Products: Margarine, non-dairy creamer, non-dairy sour-cream, non-dairy milk, non-dairy flavored beverage and non-dairy whipped topping all of these to be categorized as non-dairy variable fat. *Non-dairy flavored beverages and non-dairy milk could consist of flavored or nonflavored soy or almond milk **Flavored milk and non-dairy flavored beverage will be pre-flavored products that could be purchased as is ***Spoons will be available at contest site for stirring of sample products along with option to taste ****Flavored soy or almond milk would be marked as non-dairy flavored beverage. C. Cheese Identification (20 Minutes) – 100 points (4 points for cheese identification/6 points for characteristics per sample) 1. Ten cheese samples for identification will be selected from those listed below. Cubes of the cheeses will be available for tasting. Note: More than one sample of a given cheese may be used. A score of 4 points is given for each variety correctly identified. Uncolored cheeses may be used. Flavored cheese will NOT be used (example, smoked cheeses) 2. In addition to identifying cheese samples, participants will classify characteristics of identified cheeses using the following matrix. Participants will have six characteristics to select based on the ten identified cheese samples (60 points possible). An example cheese characteristic problem can be found below, as well as in the reference section of the national handbook. Cheese Characteristics Matrix: A description of major varieties of cheeses popular among American consumers. Variety Fat (%) (Min) Pasta Filata Blue/Bleu Brie Moistur e (%) (Max) 46 52.5 50 20 No No Brine/ surface salted Yes No Cheddar Mild Cheddar Sharp Colby Cream Feta Gouda Monterey, Jack Mozzarella Munster Parmesan Processed American Provolone Swiss 39 39 40 55 60 45 44 60 46 32 40 45 41 50 50 50 33 42 48 50 45 50 32 50 45 43 No No No No No No No Yes No No No Yes No No No No No Yes Yes No Yes No Yes No Yes Yes Ripened by Origin Mold Bacteria & mold Bacteria Bacteria Bacteria Unripened Bacteria Bacteria Bacteria Bacteria Bacteria Bacteria Bacteria Bacteria Bacteria France France England England US US Greece Netherlands US Italy France Italy US Italy Switzerland Cheese Characterization Example Problem The six items in the “characteristics” column are based on the information found in the Cheese Characterization Matrix in this handbook. Cheese samples are from the cheese identification activity. Participants will select all characteristics that apply to each sample. Answers will be recorded on the event-specific scan form. Characteristics in the problem can change each year. *If a student leaves all bubbles in this section blank, they will receive a zero (0) score for this section. Characteristics Maximum moisture = 39% Minimum fat in the solids = 33% Does NOT receive “pasta filata treatment” Is NOT Salted in Brine Ripened in molds Did NOT Originate in England 1 (Cheddar-Mild) Sample Numbers 2 3 4 (Cream) (Swiss) (Mozarella) 5 (Bleu) X X X X X X X X X X X X X X X D. Written Test (40 minutes) – 120 points The written test will be comprised of a total of 60 multiple choice items. The test will consist of two parts with one part consisting of thirty (30) questions on quality milk production and a second part of thirty (30) questions on milk marketing. Test questions will be taken from the past 5 years of national contest tests. F. Problem Solving (40 minutes) – 40 points The problem solving test will consist of 20 critical-thinking, multiple choice questions. Topics may include, but are not limited to: 1. Decisions about the quality and acceptability of milk. 2. Calculations of the value of milk and components of milk. 3. Decisions about components of milk and milk products (including processing procedures). 4. Decisions about the use of chemicals in cleaning and sanitizing operations. The problem solving will be in the same format as the past 5 years of STATE problem solving that will be posted on the www.arkansasffa.org website, but will NOT come from a test bank. V. Scoring Activity Milk Flavor Identification And Evaluation Product Identification Cheese identification Written Exam Problem Solving Total Possible Individual Points Total Points per Team Points/Sample Samples Points 12 points/sample (6 pts for ID/6 pts for score) 10 points/sample 10 points/sample 2 points/question 2 points/question 10 samples 120 10 samples 10 samples 60 questions 20 questions 100 100 120 40 480 1440 VI. Tiebreakers If ties occur, the following events will be used in order to determine award recipients: Team: Highest individual score Individual: Exam Sum of milk flavors, product ID, and cheese ID