1 / 38

Dairy Foods CDE

Dairy Foods CDE. Purpose. To enhance learning activities relative to the quality production, processing, distribution, promotion, marketing, and consumption of dairy foods. To assist students to develop a sound perceptive for utilizing decision making. Contest. Consists of 3-4 members

suzuki
Download Presentation

Dairy Foods CDE

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Dairy Foods CDE

  2. Purpose • To enhance learning activities relative to the quality production, processing, distribution, promotion, marketing, and consumption of dairy foods. • To assist students to develop a sound perceptive for utilizing decision making

  3. Contest • Consists of 3-4 members • Top 3 Individual scores count • Total Points • Individual……200 • Team………….600 • Contest consists of 4 classes: • Milk Flavor Identification and Evaluation • Identification of Cheeses • Identification of Real vs. Artificial Dairy Foods • Written Exam

  4. National Contest • Milker Units • Sediment Pads • CMT • Concepts • Team Event

  5. Class 1: Milks • 10 Samples of milk • 2 points for each defect and scoring is worth one point. • Total of 120 points • Have 36 minutes to complete. • When scoring milk its on a 1 to 10 range. • Can have 2 of the same kind of milk defects in this contest

  6. 12 Kinds of Milks Acid Bitter Feed Foreign Garlic or Onion Malty Oxidized Rancid Salty Unclean Flat No Defect Kinds of Milks

  7. Judging Milks • Relies on your taste and smell • Don’t second guess you self • Always use plastic disposable cups • Never eat anything spicy or hot before contest • Don’t eat a big meal before contest • Don’t chew any gum • Can have apple juice to drink during contest

  8. Acid Milk • Milk mixed with buttermilk • Tastes and smells like buttermilk • Score: 3-1 • State 3 or 2

  9. Bitter • No smell • Has bitter taste • Score: 5-1 • State score it: 5-3

  10. Feed • Most prevalent off-flavor • Score: 9-5 • State score: 8 • Rarely is at state

  11. Foreign • Any objectionable flavor • Don’t allow students to drink • Never shows up at the state contest or at nationals • Score: 5-3

  12. Garlic-Onion • Obnoxious Weed Flavor • Distinctive Taste and Odor • Rarely shows up at State Contest • Score: 5-3

  13. Malty • Distinct taste and smell • Score: 5-1 • State usually score it a 5

  14. Oxidized/Metallic • Distinct smell and flavor • Oxidized tastes like cardboard • Metallic tastes like metal • Score: 6-1 • State usually score it a 5

  15. Rancid • No smell • Score: 4-1 • Score at state usually 4

  16. Salty • No smell • Has distinct salty taste • Score: 8-4 • Score at State usually 8-7

  17. Unclean • Bitter flavor • No smell • Score: 3-1

  18. Flat Watery • Tasteless • Watered downed milk • Score: 9-7 • State score it usually 9

  19. No Defect • Smells like good milk • Has nothing wrong with it • Score is a 10 ALWAYS!!!!! • 3 No Defects last two years at State

  20. Class 2: Identification of Cheeses • Ten Samples of Cheeses in a class • Each cheese is worth 2 points • Total of 20 points • 18 minutes to complete class • Can have repeated cheeses • Don’t always go by color • Can have all white cheeses

  21. 14 Types of Cheeses Blue Brick Brie/Camenbert Chedder (Mild/Sharp) Colby Cream/Neufchatel Edam/Gouda Monterey (Jack) Mozzarella/Pizza Munster Processed American Provolone Swiss Types of Cheeses

  22. Blue • Tangy, peppery taste • Semi soft exterior • Marbled or streaked with blue veins of mold exterior

  23. Brick • Mild to moderately sharp • Semi soft to medium firm texture • Creamy yellow color

  24. Brie/Camembert • Mild to pungent taste • Smooth texture • Creamy yellow color • Brown and white crust

  25. Cheddar Mild/Sharp • Yellow-orange to white in color • Firm texture • Mild Cheddar has a mild tangy taste • Sharp Cheddar sticks to the teeth

  26. Colby • Mild tasting • White to medium yellow-orange texture • Has tiny open holes • Softer texture than cheddar

  27. Cream/Neufchatel • Mild flavor • Soft and smooth texture • White in color

  28. Edam/Gouda • Mellow-nut like taste • Semi-soft to firm texture • Creamy yellow-orange color • Comes in circle form in stores • Red waxy covering

  29. Monterey (Jack) • Sweet nut like taste • Firm in texture • White in color

  30. Mozzarella/Pizza • Mild delicate flavor • Firm, plastic texture • Creamy white in color • As time goes cheese gets greasy

  31. Muenster • Mild flavor • Creamy white interior with a yellow tan surface • Orange covering on cheese

  32. Processed American • Taste mild • Can be white or orange in color • Has small uniform holes • Semi-soft texture

  33. Provolone • Mellow to smoky taste • Smells smoky • Firm texture • White in color

  34. Swiss • Sweet, nut-like flavor • Firm texture • Has large uniform holes • Light yellow in color

  35. Part 1: Problem Solving Natural & Artificial • 5 samples to be identified • 2pts each • Total of 10 points • 18 minutes to complete

  36. Judging Natural & Artificial • Taste the samples • Touch the samples • Smell the samples

  37. Half & Half Coffee mate Land Lakes butter I can’t believe its not butter Sour Cream Fat-Free artificial Sour Cream Cheese Singles real Cool Whip Whipping cream Mozzarella Artificial Cheddar Natural & Artificial

  38. Written Test • Each question is worth 2pts • Worth Total of 50 points • Consists of 25-50 questions • Can’t miss any questions. REALLY IMPORTANT!!!!

More Related