Identification = 60 points Characteristics = 40 points Name: __________________________________ Chapter: ___________________________________ Participant Number: _______________ Scoring Use Number Only Correct Cheese ID x 6 = Characteristics x 1 = Cheese Identification: Write For each the correct sample number in cheese the left column that matches sample identified, give the information for the four characteristics for that the correct cheese sample. sample. One may use the codes supplied in the reference for this activity when answering these questions. Sample Variety Receives Salted in Method of Place of Total Number Number 6 points each Pasta Filata Brine Ripening Origin Correct Treatment (Yes or No) For (Yes or NO) Characteristics 1 point each 1 point 1 point each (Scoring Use 1 point each each Only) Blue/Bleu Brie Cheddar, Mild Cheddar, Sharp Colby Cream Feta Gouda Havarti Gruyere Monterey Jack Mozzarella Munster Parmesan Processed American Provolone Queso Fresco Ricotto Romano Swiss NORTH CAROLINA FFA ASSOCIATION MILK QUALITY AND PROUCTS Fat Content Identification Total ANSWER Points – CAREER DEVELOPMENT EVENT SHEET
Identification = 60 points Characteristics = 40 points Name: __________________________________ Chapter: ___________________________________ Scoring Use Only Number Correct Cheese ID x 6 = Characteristics x 1 = Total Points Participant Number: _______________ Cheese Identification: Write the correct sample number in the left column that matches the correct cheese sample. For each cheese sample identified, give the information for the four characteristics for that sample. One may use the codes supplied in the reference for this activity when answering these questions. Sample Number Variety 6 points each Receives Pasta Filata Treatment (Yes or NO) 1 point each Salted in Brine (Yes or No) 1 point each Method of Ripening 1 point each Place of Origin 1 point each Total Number Correct For Characteristics (Scoring Use Only) Blue/Bleu Brie Cheddar, Mild Cheddar, Sharp Colby Cream Feta Gouda Havarti Gruyere Monterey Jack Mozzarella Munster Parmesan Processed American Provolone Queso Fresco Ricotto Romano Swiss NORTH CAROLINA FFA ASSOCIATION MILK QUALITY AND PROUCTS CAREER DEVELOPMENT EVENT Fat Content Identification – ANSWER SHEET
2016-17%20Milk%20Quality.docx