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Dairy Foods CDE. By Adam Lampman. 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.

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dairy foods cde

Dairy Foods CDE

By

Adam Lampman

purpose
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
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
national contest
National Contest
  • Milker Units
  • Sediment Pads
  • CMT
  • Concepts
  • Team Event
class 1 milks
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
kinds of milks
12 Kinds of Milks

Acid

Bitter

Feed

Foreign

Garlic or Onion

Malty

Oxidized

Rancid

Salty

Unclean

Flat

No Defect

Kinds of Milks
judging milks
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
acid milk
Acid Milk
  • Milk mixed with buttermilk
  • Tastes and smells like buttermilk
  • Score: 3-1
  • State 3 or 2
bitter
Bitter
  • No smell
  • Has bitter taste
  • Score: 5-1
  • State score it: 5-3
slide10
Feed
  • Most prevalent off-flavor
  • Score: 9-5
  • State score: 8
  • Rarely is at state
foreign
Foreign
  • Any objectionable flavor
  • Don’t allow students to drink
  • Never shows up at the state contest or at nationals
  • Score: 5-3
garlic onion
Garlic-Onion
  • Obnoxious Weed Flavor
  • Distinctive Taste and Odor
  • Rarely shows up at State Contest
  • Score: 5-3
malty
Malty
  • Distinct taste and smell
  • Score: 5-1
  • State usually score it a 5
oxidized metallic
Oxidized/Metallic
  • Distinct smell and flavor
  • Oxidized tastes like cardboard
  • Metallic tastes like metal
  • Score: 6-1
  • State usually score it a 5
rancid
Rancid
  • No smell
  • Score: 4-1
  • Score at state usually 4
salty
Salty
  • No smell
  • Has distinct salty taste
  • Score: 8-4
  • Score at State usually 8-7
unclean
Unclean
  • Bitter flavor
  • No smell
  • Score: 3-1
flat watery
Flat Watery
  • Tasteless
  • Watered downed milk
  • Score: 9-7
  • State score it usually 9
no defect
No Defect
  • Smells like good milk
  • Has nothing wrong with it
  • Score is a 10 ALWAYS!!!!!
  • 3 No Defects last two years at State
class 2 identification of cheeses
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
types of cheeses
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
slide22
Blue
  • Tangy, peppery taste
  • Semi soft exterior
  • Marbled or streaked with blue veins of mold exterior
brick
Brick
  • Mild to moderately sharp
  • Semi soft to medium firm texture
  • Creamy yellow color
brie camembert
Brie/Camembert
  • Mild to pungent taste
  • Smooth texture
  • Creamy yellow color
  • Brown and white crust
cheddar mild sharp
Cheddar Mild/Sharp
  • Yellow-orange to white in color
  • Firm texture
  • Mild Cheddar has a mild tangy taste
  • Sharp Cheddar sticks to the teeth
colby
Colby
  • Mild tasting
  • White to medium yellow-orange texture
  • Has tiny open holes
  • Softer texture than cheddar
cream neufchatel
Cream/Neufchatel
  • Mild flavor
  • Soft and smooth texture
  • White in color
edam gouda
Edam/Gouda
  • Mellow-nut like taste
  • Semi-soft to firm texture
  • Creamy yellow-orange color
  • Comes in circle form in stores
  • Red waxy covering
monterey jack
Monterey (Jack)
  • Sweet nut like taste
  • Firm in texture
  • White in color
mozzarella pizza
Mozzarella/Pizza
  • Mild delicate flavor
  • Firm, plastic texture
  • Creamy white in color
  • As time goes cheese gets greasy
muenster
Muenster
  • Mild flavor
  • Creamy white interior with a yellow tan surface
  • Orange covering on cheese
processed american
Processed American
  • Taste mild
  • Can be white or orange in color
  • Has small uniform holes
  • Semi-soft texture
provolone
Provolone
  • Mellow to smoky taste
  • Smells smoky
  • Firm texture
  • White in color
swiss
Swiss
  • Sweet, nut-like flavor
  • Firm texture
  • Has large uniform holes
  • Light yellow in color
part 1 problem solving natural artificial
Part 1: Problem Solving Natural & Artificial
  • 5 samples to be identified
  • 2pts each
  • Total of 10 points
  • 18 minutes to complete
judging natural artificial
Judging Natural & Artificial
  • Taste the samples
  • Touch the samples
  • Smell the samples
natural artificial
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
written test
Written Test
  • Each question is worth 2pts
  • Worth Total of 50 points
  • Consists of 25-50 questions
  • Can’t miss any questions. REALLY IMPORTANT!!!!
  • Memorize answers
dairy foods contest
Area Contests

Area I & II @TTU

Area III & VII @ TAMU

Area IV & VIII @ TSU

Area V & VI @ TAMUC

Area IX @ SHSU

Area X @ TAMUK

Invitational

Sul Ross University

Clarendon College

WTAMU

Weatherford College

TSU

Clear Creek

Dairy Foods Contest
state winners
2002

La Vernia

Klondike

Plainview

State Winners
  • 2004
      • Valley
      • La Vernia
      • Panhandle
  • 2003
      • Plainview
      • Klondike
      • La Vernia
contact info
State Contest

Scottie Cooper

(806) 637-4964 SWJGCOOPER@aol.com

National Contest

Dr. Freddie Scott

(501) 575-2035

FScott@comp.uark.edu

Contact Info