Embed Size (px)
Citation preview
Food Science CDEIllinois Ag Teacherrsquos Inservice
June 22 2011
Individual Activities ndash (400 PointsIndividual)1 Objective Test ndash (100 Points)2 Food Safety amp Evaluation Practicum
1 Customer complaint letter ndash (50 Points)2 Food safety amp sanitation photos ndash (100 Points)
3 Sensory Evaluation Practicum1 Triangle Tests ndash (45 Points)2 Difference Testing ndash (45 Points)3 Aromas ndash (60 Points)
Team Activities ndash (300 Points) Product Development Activity Product Marketing Presentation
Overview of the CDE
1st Place Team Score ndash 1128 (1500 possible)
3rd Individual ndash 241 (400 possible) 4th Individual ndash 233 1st Team Problem ndash 245 (300 possible)
2010 State Contest Points
50 questions 2 points each = 100 Points 50 minutes to complete Food Science References
Washington State FFA Website Food Science amp Safety 1998 Seperich Interstate
Publishers Inc Others listed on sheet
Objective Test
Customer Complaint Letter You will be given a complaint letter and you will
decide if the complaint is either a food quality or food safety problem If food safety problem ndash you must decide whether
the problem is biological chemical or physical in nature
Identification of Problem (20 Points) Cause of quality defect ndash 10 points Identify the nature or the problem ndash 10 points
Solution to Problem (30 Points)
Food Safety amp Quality Practicum
How to write your Letter 1048708 Thank them for making us aware of the problem 1048708 Apologize for the problem and their inconvenience 1048708 Will advise company Legal Department immediately of problem 1048708 Assure them that you will take the immediate steps to solve this problem ndash advise companyrsquos Plant Production Quality Control Department and Management 1048708 As soon as problem is determined company will advise customer 1048708 Company representative will immediately contact customer and arrange to pickup the spoiled samples for evaluation 1048708 Company will check any additional samples of the same product
code in our warehouse and in stores (including store where
purchased) 1048708 Company is sending customer a cash refund free product coupons or samples 1048708 Assures customer of no future problems
Food Safety amp Quality Practicum
Food Safety amp Sanitation Review the photo and the numbered list
provided amp identify the type of problem in the photo by recording from the list
10 Photos 10 points each 1 minute per photo to decide problem
Food Safety amp Quality Practicum
Photo 1
Photo 2
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Individual Activities ndash (400 PointsIndividual)1 Objective Test ndash (100 Points)2 Food Safety amp Evaluation Practicum
1 Customer complaint letter ndash (50 Points)2 Food safety amp sanitation photos ndash (100 Points)
3 Sensory Evaluation Practicum1 Triangle Tests ndash (45 Points)2 Difference Testing ndash (45 Points)3 Aromas ndash (60 Points)
Team Activities ndash (300 Points) Product Development Activity Product Marketing Presentation
Overview of the CDE
1st Place Team Score ndash 1128 (1500 possible)
3rd Individual ndash 241 (400 possible) 4th Individual ndash 233 1st Team Problem ndash 245 (300 possible)
2010 State Contest Points
50 questions 2 points each = 100 Points 50 minutes to complete Food Science References
Washington State FFA Website Food Science amp Safety 1998 Seperich Interstate
Publishers Inc Others listed on sheet
Objective Test
Customer Complaint Letter You will be given a complaint letter and you will
decide if the complaint is either a food quality or food safety problem If food safety problem ndash you must decide whether
the problem is biological chemical or physical in nature
Identification of Problem (20 Points) Cause of quality defect ndash 10 points Identify the nature or the problem ndash 10 points
Solution to Problem (30 Points)
Food Safety amp Quality Practicum
How to write your Letter 1048708 Thank them for making us aware of the problem 1048708 Apologize for the problem and their inconvenience 1048708 Will advise company Legal Department immediately of problem 1048708 Assure them that you will take the immediate steps to solve this problem ndash advise companyrsquos Plant Production Quality Control Department and Management 1048708 As soon as problem is determined company will advise customer 1048708 Company representative will immediately contact customer and arrange to pickup the spoiled samples for evaluation 1048708 Company will check any additional samples of the same product
code in our warehouse and in stores (including store where
purchased) 1048708 Company is sending customer a cash refund free product coupons or samples 1048708 Assures customer of no future problems
Food Safety amp Quality Practicum
Food Safety amp Sanitation Review the photo and the numbered list
provided amp identify the type of problem in the photo by recording from the list
10 Photos 10 points each 1 minute per photo to decide problem
Food Safety amp Quality Practicum
Photo 1
Photo 2
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
1st Place Team Score ndash 1128 (1500 possible)
3rd Individual ndash 241 (400 possible) 4th Individual ndash 233 1st Team Problem ndash 245 (300 possible)
2010 State Contest Points
50 questions 2 points each = 100 Points 50 minutes to complete Food Science References
Washington State FFA Website Food Science amp Safety 1998 Seperich Interstate
Publishers Inc Others listed on sheet
Objective Test
Customer Complaint Letter You will be given a complaint letter and you will
decide if the complaint is either a food quality or food safety problem If food safety problem ndash you must decide whether
the problem is biological chemical or physical in nature
Identification of Problem (20 Points) Cause of quality defect ndash 10 points Identify the nature or the problem ndash 10 points
Solution to Problem (30 Points)
Food Safety amp Quality Practicum
How to write your Letter 1048708 Thank them for making us aware of the problem 1048708 Apologize for the problem and their inconvenience 1048708 Will advise company Legal Department immediately of problem 1048708 Assure them that you will take the immediate steps to solve this problem ndash advise companyrsquos Plant Production Quality Control Department and Management 1048708 As soon as problem is determined company will advise customer 1048708 Company representative will immediately contact customer and arrange to pickup the spoiled samples for evaluation 1048708 Company will check any additional samples of the same product
code in our warehouse and in stores (including store where
purchased) 1048708 Company is sending customer a cash refund free product coupons or samples 1048708 Assures customer of no future problems
Food Safety amp Quality Practicum
Food Safety amp Sanitation Review the photo and the numbered list
provided amp identify the type of problem in the photo by recording from the list
10 Photos 10 points each 1 minute per photo to decide problem
Food Safety amp Quality Practicum
Photo 1
Photo 2
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
50 questions 2 points each = 100 Points 50 minutes to complete Food Science References
Washington State FFA Website Food Science amp Safety 1998 Seperich Interstate
Publishers Inc Others listed on sheet
Objective Test
Customer Complaint Letter You will be given a complaint letter and you will
decide if the complaint is either a food quality or food safety problem If food safety problem ndash you must decide whether
the problem is biological chemical or physical in nature
Identification of Problem (20 Points) Cause of quality defect ndash 10 points Identify the nature or the problem ndash 10 points
Solution to Problem (30 Points)
Food Safety amp Quality Practicum
How to write your Letter 1048708 Thank them for making us aware of the problem 1048708 Apologize for the problem and their inconvenience 1048708 Will advise company Legal Department immediately of problem 1048708 Assure them that you will take the immediate steps to solve this problem ndash advise companyrsquos Plant Production Quality Control Department and Management 1048708 As soon as problem is determined company will advise customer 1048708 Company representative will immediately contact customer and arrange to pickup the spoiled samples for evaluation 1048708 Company will check any additional samples of the same product
code in our warehouse and in stores (including store where
purchased) 1048708 Company is sending customer a cash refund free product coupons or samples 1048708 Assures customer of no future problems
Food Safety amp Quality Practicum
Food Safety amp Sanitation Review the photo and the numbered list
provided amp identify the type of problem in the photo by recording from the list
10 Photos 10 points each 1 minute per photo to decide problem
Food Safety amp Quality Practicum
Photo 1
Photo 2
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Customer Complaint Letter You will be given a complaint letter and you will
decide if the complaint is either a food quality or food safety problem If food safety problem ndash you must decide whether
the problem is biological chemical or physical in nature
Identification of Problem (20 Points) Cause of quality defect ndash 10 points Identify the nature or the problem ndash 10 points
Solution to Problem (30 Points)
Food Safety amp Quality Practicum
How to write your Letter 1048708 Thank them for making us aware of the problem 1048708 Apologize for the problem and their inconvenience 1048708 Will advise company Legal Department immediately of problem 1048708 Assure them that you will take the immediate steps to solve this problem ndash advise companyrsquos Plant Production Quality Control Department and Management 1048708 As soon as problem is determined company will advise customer 1048708 Company representative will immediately contact customer and arrange to pickup the spoiled samples for evaluation 1048708 Company will check any additional samples of the same product
code in our warehouse and in stores (including store where
purchased) 1048708 Company is sending customer a cash refund free product coupons or samples 1048708 Assures customer of no future problems
Food Safety amp Quality Practicum
Food Safety amp Sanitation Review the photo and the numbered list
provided amp identify the type of problem in the photo by recording from the list
10 Photos 10 points each 1 minute per photo to decide problem
Food Safety amp Quality Practicum
Photo 1
Photo 2
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
How to write your Letter 1048708 Thank them for making us aware of the problem 1048708 Apologize for the problem and their inconvenience 1048708 Will advise company Legal Department immediately of problem 1048708 Assure them that you will take the immediate steps to solve this problem ndash advise companyrsquos Plant Production Quality Control Department and Management 1048708 As soon as problem is determined company will advise customer 1048708 Company representative will immediately contact customer and arrange to pickup the spoiled samples for evaluation 1048708 Company will check any additional samples of the same product
code in our warehouse and in stores (including store where
purchased) 1048708 Company is sending customer a cash refund free product coupons or samples 1048708 Assures customer of no future problems
Food Safety amp Quality Practicum
Food Safety amp Sanitation Review the photo and the numbered list
provided amp identify the type of problem in the photo by recording from the list
10 Photos 10 points each 1 minute per photo to decide problem
Food Safety amp Quality Practicum
Photo 1
Photo 2
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Food Safety amp Sanitation Review the photo and the numbered list
provided amp identify the type of problem in the photo by recording from the list
10 Photos 10 points each 1 minute per photo to decide problem
Food Safety amp Quality Practicum
Photo 1
Photo 2
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Photo 1
Photo 2
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Photo 2
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Photo 3
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Photo 4
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
1) Photo 11) Food Safety Problem2) 6 ndash Food improperly cooked
2) Photo 21) Food Sanitation Problem2) 35 ndash Presence of animals
3) Photo 31) Food Sanitation Problem2) 20 ndash Hair restraints
4) Photo 41) Food Safety Problem2) 15 ndash Bare hand contact
Photo Section Answers
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
You will receive a marketing scenario which will contain the following Description of marketing situation Competition Potential target market to be served by the new
product Team Must
1048708 Formulate the product to meet specified requirements 1048708 Design new package 1048708 Develop nutritional label 1048708 Know equipment used to produce product 1048708 Address quality control and assurance issues
Team Product Development
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
1048708 Time 60 minutes to respond to marketing scenario develop product etc
10 minutes for oral presentation 5 minutes for judges questions
1048708 Possible Products 1048708 Ready-to-eat Cereals 1048708 Breakfast bars 1048708 Candy 1048708 Beverages 1048708 Pizza 1048708 Processed Fruit Snacks 1048708 Stir-Fried Vegetables 1048708 Sandwich (RTE)
Team Product Development
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
1048708 Teamwork 1048708 Decide who your target market is 1048708 What ingredients will you include in formulating your new product 1048708 Calculation nutrition facts panel 1048708 Make a flow chart of the processes of making your product 1048708 Decide what quality assurance and food
safety programs you will use
Team Project
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
1048708 Specify which team members will work on specific
sections of the task 1048708 One member work on nutrition label calculations 1048708 One artsy member work on label design etc 1048708 During presentation 1048708 Every member should speak and answer
questions 1048708 Introduce every team member before beginning presentation ndash be creative give your team a name 1048708 Show a processing flow chart and cost
analysis sheet (donrsquot forget about shipping labor costs etc)
Team Project ndash Helpful Tips
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Triangle Testing Identify the different sample
Aroma visual or texture (NO Taste) Difference Testing
Discern a different taste of samples compared to the control sample
Aroma Identify different aromas from the list provided
Sensory Evaluation
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Triangle Tests Difference Tests Aromas
Practice
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
Triangle Testing Sample A Cereal ndash B Sample B Crackers ndash A Sample C Salad Dressing ndash C Sample D Peanut Butter - A
Difference Testing Sample A Orange Drink ndash C Sample B Oreo Cookie ndash B Sample C Apple Sauce ndash C Sample D Mints ndash A Sample E Nilla Wafers - B
Sensory Testing Results
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
1 Lemon2 Maple3 Smoke (liquid)4 Butter5 Oregano6 Lime7 Peanut Butter8 Vanilla9 Almond10 Pine11 Basil12 Cherry13 Cinnamon14 Chocolate15 Onion16 Orange
Aromas
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
17 Grape18 Nutmeg19 Peppermint20 Coconut21 Licorice (Anise)22 Wintergreen23 Clove24 Banana25 Menthol26 Molasses27 Strawberry28 Ginger29 Garlic30 Raspberry
Aromas
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
State Contest is Official Dress Held at Pleasant Hill November
Good Luck in preparing a team
Darin Blunier dbluniermidland-7org (309) 463-2095
Food Science CDE
