I. PURPOSE
The focus of this career development event is enhancing instruction related to milk quality, federal milk marketing, attributes of milk products and substitutes for them. Students apply critical thinking and decision-making skills.
II. EVENT FORMAT
A. Team Make-up
Three or four individuals per school form a team. All members will be scored and the top three scores will count towards the team total.
B. Event Schedule
Each contestant shall complete a specific portion of the event in the time allotted:
1. Milk flavor and evaluation must be completed in 36 minutes.
2. Identification of cheeses must be completed in 18 minutes.
3. Problem solving allotted must be completed in 18 minutes.
4. The examination must be completed in 36 minutes.
C. Milk Flavor Identification and Evaluation (150 points)
1. Contestants shall score 10 samples on taste and odor.
2. Contestants shall score each sample using whole numbers from one to 10 (See scoring guide in References)
3. 10 points will be awarded for each correctly scored sample (100 points total), one point will be deducted for each space the sample is placed away from the official flavor score.
4. Milk samples will be 60 degrees F.
5. All samples of milk will be prepared from pasteurized milk intended for table use.
6. Five points awarded for each defect correctly identified. (50 points)
7. Only the one most serious defect should be marked. If no defect is noted, mark "No Defect".
8. Water, Apples or apple juice will be allowed for taste-bud refreshing
D. Identification of Cheeses (50 points)
1. Contestants shall identify 10 cheese samples from the reference list.
2. Five points awarded for each sample correctly identified
3. Uncolored cheeses may be used.
4. Cubes of the cheeses will be available for tasting.
5. Apples or apple juice will be allowed for taste-bud refreshing.
E. Identification of Natural Dairy & Imitation Dairy Food/Products (50 points)
1. Contestants shall identify 10 samples.
2. Standards for what constitutes natural & imitation dairy are similar to USDA and FDA Standards of Identity and Grading: If the first ingredient listed is not milk or a dairy cream product, it is considered an imitation dairy product.
3. Five points awarded for each sample correctly identified.
4. Dairy and/or non-dairy food products will be selected from ID List.
F. Written Exam (50 points)
1. Contestants shall complete a 25 question multiple choice exam.
2. Exam questions are available for download via the Texas FFA Association website at www.texasffa.org. Question edits will be complete by October 1, and be posted by October 5.
3. Two points awarded for each question answered correctly
III. SCORING
Milk Flavor Identification and Evaluation …………………………….150 points
Identification of Cheeses ………………………………………………..50 points
Problem Solving-Identification of Natural vs. Imitation ………………50 points
Written Exam ……………………………………………………………..50 points
Total Points
Individual …………..300 points
Team……………….. 900 points