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
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) 8 Blue/Bleu N Y M F 7 Brie N N B/M F 5 Cheddar, Mild N N B E Cheddar, Sharp Colby Cream 1 Feta N Y B G Gouda Havarti 9 Gruyere N Y B S 10 Monterey Jack N N B U 3 Mozzarella Y Y B I 2 Munster N N B F Parmesan 4 Processed American N N B U
Sample questions: What percent of the bids received were accepted? 29% 33% 42% 55% What percent of the cows came from the West region? 35% 37% 42% 51% 3. Table interpretation without accompanying data: Dairy Products per capita Consumption in the United States Year Fluid Milk and Cream Butter Natural Cheese Cottage Cheese Evaporated and Condensed Milk Ice Cream Lowfat Ice Cream Nonfat Dry Milk All Products Milk Equivalent Milkfat Basis ---------------------------------------------------------------- Pounds 1970 264 5.4 11.4 5.2 12.0 17.8 7.7 5.3 564 1975 261 4.7 14.3 4.7 8.9 18.5 7.7 3.3 539 1980 246 4.5 17.5 4.5 7.1 17.5 7.1 3.0 543 1985 241 4.9 22.5 4.1 7.4 18.1 6.9 2.3 594 1990 233 4.4 24.6 3.4 8.0 15.8 7.7 2.9 568 1995 221 4.4 26.9 2.7 6.8 15.5 7.4 3.4 576 2000 210 4.5 29.8 2.6 5.8 16.7 7.3 2.6 591 2007 206 4.7 32.7 2.5 7.6 14.0 7.0 2.2 610 Source: Economic Research Service, USDA Sample Question: Which category of dairy products shows a continuous increase in per capita consumption from 1970 to 2007 in the “Dairy Products per capita Consumption in the United States” table? Natural Cheese Fluid Milk and Cream Butter Lowfat Ice Cream 4. Graph Interpretation: Sample Questions: