Food Science Student Safety Requirements Must wear goggles

Food Science

Student Safety Requirements • Must wear goggles • Must wear an apron or lab coat • Gloves for ice cream lab only • Must have skin covered from neck down to wrist and toes • Long hair shoulder length or longer must be tied back • Students who unsafely remove their safety clothing/goggles or are observed handling any material or equipment in an unsafe manner WILL BE DISQUALIFIED FROM THIS EVENT!!

Student Team • Each team must bring safety equipment • A writing implement • A calculator • The following materials to prepare ice cream, perform protein/fat analysis, and/or curd analysis: • 5 pages (both sides) containing information in any form from any source (sheet protectors ARE permitted) • Plastic bags Paper towels • Cups Gloves (Type may be competitor’s choice) • Spoons Towel • Graduated cylinders ( class A are best) • 500 -600 m. L plastic container with lids • Cheesecloth • Beakers • p. H paper

Supervisors • Will provide milk products (any type of milk may be provided including powdered) • Salts • Lemon juice • Vinegar • Ice (if necessary) • Thermometers • Other reagents or equipment to complete experimental activities • Milk provided will be 125 -150 m. L depending on which lab is used & the amount WILL BE THE SAME FOR EACH STUDENT

Notebook • Teams must perform 3 or more experiments for each of the three Lab Tasks • Lab tasks are: • Ice Cream Formation • Determination of Curd Mass • Determination of Milk Fat Mass from Cream • Experiments must be recorded on the Food Science Experiment Form and must be placed together in the notebook (Students should be encouraged to do more than 9 experiments but ONLY THE FIRST 3 FOR EACH TASK WILL BE GRADED!) • An experiment constitutes one entry in the notebook & each experiment must have only ONE INDEPENDENT VARIABLE! • The notebook will be impounded prior to the start of the tournament for grading • http: //www. soinc. org

Lab Task #1 Ice Cream Formation • Students will prepare ice cream based on materials provided • Students will form ice cream on a surface to obtain a height measurement by the Event Supervisor • Teams may use any amount of the provided ingredients • Ice cream formation must self-stand for 5 seconds before the measurement is taken • Students may hand shape the ice cream

Refer to Food Science Chart Tye of Milk Amount Provided 125 130 Whole 135 140 145 150 125 130 2% 135 140 145 150 Ice (mg or m. L) Salt (mg or m. L)

Lab Task #2 Determine Curd Mass • Students will prepare curds based on materials provided • Students will determine the mass of curd formation which will be compared to the Event Supervisor’s mass of curd formation (using the same materials and similar procedures)

Lab Task #3 Milk Fat Determination from Cream • Students will prepare butter based on materials provided • Students will determine the mass of butter formation which will be compared to the Event Supervisor’s mass of butter formation using the same materials and similar procedures

The Test • Teams will take a written exam covering the following : • ONLY dairy and food science topics. These can be : • • • The role of lipids Carbohydrates & proteins typically found in dairy foods Standard labeling regulations Basic organic reactions such as esterification, fat bonding Saturated & unsaturated fats Chemical structure of sugars, starches, fats, & proteins Essential fats, vitamins, & proteins How cooking changes dairy foods chemically Allergens in dairy foods Dairy food preservation RDA (Recommended Daily Allowance) of essential minerals & vitamins in dairy foods & the consequences of NOT having them

The Test Cont’d • • • Freezing Point Depression Non-dairy ‘milk’ products Lactose free milk Health benefits of dairy foods Low fat & fat free milk Lactose intolerance Emulsification Pasteurization Organic dairy products Casein & whey proteins Probiotics

Scoring • High score wins • Notebook score = 2 points / experiment (9 exp’s) 18 points max • Lab task score = • 1 – ice cream score = 0. 1 pt for each mm of height (rounded) • Ex. – team gets 125 mm for height so, 125 mm x 0. 1 = 12. 5 pts. • 2 – Curd mass & Milk Fat Mass scores = [(Team mass)/(Supervisor Mass)]x 10 • Ex. – team gets 2. 4 g & supervisor gets 2. 5 g = (2. 4/2. 5)x 10 = 0. 96 x 10 = 9. 6 pts. • Test Score % = (% correct)/2 so here 50 points max • Penalties up to 10% of total possible score for cleanup as instructed • Tie Breaker = preselected test questions