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Dairy Products CDE

Dairy Products CDE. FFA Career Development Event. Dairy vs. Non-Dairy – (Scorecard). Dairy vs. Non-Dairy – (Purpose). Objective – to be able to determine the difference in taste between a food item made from a dairy product from a food item made from a non-dairy product such as: Soy

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Dairy Products CDE

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  1. Dairy Products CDE FFA Career Development Event

  2. Dairy vs. Non-Dairy – (Scorecard)

  3. Dairy vs. Non-Dairy – (Purpose) • Objective – to be able to determine the difference in taste between a food item made from a dairy product from a food item made from a non-dairy product such as: • Soy • Rice • Other

  4. Dairy vs. Non-Dairy – (Examples) Butter Margarine

  5. Dairy vs. Non-Dairy – (Examples) Whipped Cream Soy Cream

  6. Dairy vs. Non-Dairy – (Examples) Half & Half Non-Dairy Creamer

  7. Dairy vs. Non-Dairy – (Examples) Cheese Soy Cheese

  8. Dairy vs. Non-Dairy – (Examples) Soy Milk Rice Milk Milk

  9. Dairy vs. Non-Dairy – (Examples) Soy Ice Cream Ice Cream

  10. Dairy vs. Non-Dairy – (Examples) Cream Cheese Soy Cream Cheese

  11. Dairy vs. Non-Dairy – (Examples) Soy Yogurt Yogurt

  12. Dairy vs. Non-Dairy – (Examples) Sour Cream Non-Dairy

  13. Cheese Identification – (Scorecard)

  14. Cheese Identification – (Purpose) • The objective of Cheese Identification is to be able to identify different types of cheese based on texture, smell, and taste.

  15. Cheese Identification – (Examples) Blue Cheese

  16. Cheese Identification – (Examples) Brick

  17. Cheese Identification – (Examples) Camembert Brie

  18. Cheese Identification – (Examples) Cheddar (Mild & Sharp) Yellow

  19. Cheese Identification – (Examples) Cheddar (Mild & Sharp) White

  20. Cheese Identification – (Examples) Colby

  21. Cheese Identification – (Examples) Cream

  22. Cheese Identification – (Examples) Edam Gouda

  23. Cheese Identification – (Examples) Feta

  24. Cheese Identification – (Examples) Havarti

  25. Cheese Identification – (Examples) Monterey Jack

  26. Cheese Identification – (Examples) Mozzarella

  27. Cheese Identification – (Examples) Meunster

  28. Cheese Identification – (Examples) Processed American

  29. Cheese Identification – (Examples) Provolone

  30. Cheese Identification – (Examples) Romano

  31. Cheese Identification – (Examples) Swiss

  32. Milk Flavors – (Scorecard – Part 1)

  33. Milk Flavors – (Scorecard – Part 2)

  34. Milk Flavors - Purpose • The objective of identifying milk defects is to increase awareness of quality control of dairy products.

  35. Milker Units – (Scorecard – Part 1)

  36. Milker Units – (Scorecard – Part 2)

  37. Milker Units – (Purpose) • The objective of identifying milker unit defects is to understand food science sanitation.

  38. Milker Units – (Examples) No Defects

  39. Milker Units – (Examples) Metal Parts Rubber Parts

  40. Test • All contestants take a 25 question multiple choice test.

  41. Team Problem • The team works together to solve a dairy industry problem.

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