Illinois Section 5 Dairy Foods
Dec 01, 2025
Section 5 Dairy Products
Overall

ID: 557 - 5 -
Team Name: Pekin
Participant Name:
JALEXA LUEV*O LARA
Individual Rank: 16
Individual Total Score: 142
Team Rank: 2
Team Total Score: 491
View e-Scansheet

DefinitionResponsesScore
Exam A - Milk Production
PartContestantJudge
1AD
2BB
3BC
4DB
5AD
6CC
7CC
8AA
9CD
10DB
11AB
12BA
13BA
14AA
15AA
16BB
17BA
18AA
19AB
20AB
Exam A - Points per Correct2
16
Exam B - Milk Marketing
Exam B - Points per Correct2
 
Problem Solving
Problem Solving - Points per Correct5
 
Dairy/Non-Dairy - Identification
PartContestantJudge
1Half and HalfHalf and Half
2MargarineNon Dairy Flavored Beverage
3Sour CreamSour Cream
4Flavored MilkFlavored Milk
5Non Day Whipped ToppingNon Day Whipped Topping
6Non Dairy Flavored BeverageNon Dairy Creamer
7Non Dairy CreamerMilk
8ButterButter
9heavy Creamheavy Cream
10Non Dairy Sour CreamNon Dairy Sour Cream
Dairy/Non-Dairy - Points per Identification6
42
Dairy/Non-Dairy - Fat Content
Dairy/Non-Dairy - Points per Fat Content4
 
Cheese Identification
PartContestantJudge
1Monterey JackMonterey Jack
2SwissFeta
3Cheddar SharpCheddar Mild
4MozzarellaHavarti
5ProvaloneEdam/Gouda
6HavartiMozzarella
7ParmesanParmesan
8ColbyColby
9GruyereProvalone
10Queso FrescoQueso Fresco
Cheese Identification - Points per ID4
16
Cheese Characteristics 1-5
 
Cheese Characteristics 6-10
 
Milk Flavor - Defects
PartContestantJudge
1No defectForeign
2ForeignBitter
3MaltyNo defect
4SaltyGarlic or onion
5Flat-waterySalty
6No defectFlat-watery
7OxidizedMalty
8FeedFeed
9BitterAcid
10Garlic or onionGarlic or onion
Milk Flavor - Points per Defect6
12
Milk Flavor - Scores
PartContestantJudge
1 10 03
2 05 01
3 04 10
4 08 01
5 07 07
6 10 08
7 05 03
8 05 05
9 03 02
10 05 02
Milk Flavor - Score Max Points6
30
CMT
PartContestantJudge
122
202
320
442
26
Natural/Imitation ID
 
Online Exam Score
 
Team Activity - Accuracy
 
Team Activity - Comments
 
Team Activity - Presentation
 
Team Activity - Teamwork
 
Team Activity - Total
 


AWS100: Thursday, December 18, 2025