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So me and my partner are trying out cottage cheese and butter. How should we figure out the mass? We were thinking of finding the volume in cubic centimeters and then converting it into grams. How are you guys doing it?
EDIT 1: Also, how is the score determined (i.e., what does it mean by team mass or supervisor mass?(i.e. how do they figure it out?(i.e., I have no other way to use i.e.)))?
EDIT 2: It says in the rules that "the Food Science Experiment Form[s]...must be placed together in the Notebook." Does the Notebook have to be a notebook (i.e., spiral, composition, etc.) or can we just put the Experiment Forms in a binder?

ScienceTurtle314 wrote:How much Labeling Regulation info should we know? Do you think they will just test basic label reading, or more detailed knowledge on spacing and font and exceptions, etc., as found at http://www.fda.gov/Food/GuidanceRegulat ... 006828.htm, for example?

I also found another link http://milkfacts.info/Milk%20Processing ... entity.htm. How much info do we need?

@Kuttan weighing your container/cloth and weighing the mass inside the container/cloth and then subtracting the weight of the container is a good option. This is how my partner and I are doing this.

That's a really good link to use! There is no limit--you should get everything on the list of sample test topics in the rules plus anything more you can find.

irishfeet123 wrote:@Kuttan weighing your container/cloth and weighing the mass inside the container/cloth and then subtracting the weight of the container is a good option. This is how my partner and I are doing this.

That's a really good link to use! There is no limit--you should get everything on the list of sample test topics in the rules plus anything more you can find.

Thank you irishfeet.

I'm event supervising Food at multiple invitationals. For the fat scoring algorithm (butter and curds) (Rule 4. b. ii.), the rule as written says that if the students get a mass higher than the event supervisor's mass, they are capped at 10 points. Both curds and butter are susceptible to increased mass from failure to properly drain and dry their masses. Rule 3. b. ii. suggests but is not explicit that a difference in either direction is the intended scoring mechanism, but the scoring rule is set up as one-way comparison. I submitted a FAQ to NSO about 2 weeks ago, but have not heard back. Does anyone have some recommendations? I need to do something with my scoring spreadsheet.

I would say 10 is the maximum score. I agree that both curd and butter if not properly drained can add to the mass.

Since you are an event supervisor, another question for u. How many second do you wait before measuring the ice cream tower?

Hey everyone, I'm new to food Science and want some help for preparation.

I have read the TEST TOPICS part and it seems like so much that it is overwhelming.

I don't know what to prepare for because there are so many topics that it just doesn't make sense.

Obviously I want to do well on the test because that is the largest portion of the event.

Thanks!

Gr wrote:I would say 10 is the maximum score. I agree that both curd and butter if not properly drained can add to the mass.

Since you are an event supervisor, another question for u. How many second do you wait before measuring the ice cream tower?

I just ran this event yesterday. Rule 3.b. i., third sentence, says the ice cream must self-stand at least 5 sec. We had volunteers equipped with adjustable carpenter's squares to measure with. We told the students that they needed to get the attention of a volunteer as they were finishing shaping so that could have someone there as quickly as possible. It worked pretty well (max 10 teams/session).

Thank you

Has anyone been able to make butter out of anything besides cream? How?

Thanks!

Destiny24 wrote:Has anyone been able to make butter out of anything besides cream? How?

Thanks!

I don't think it really matters, since in the rules it explicitly states to use cream. That being said, I have not tried.