OCR Text |
Show lla v iSPSSaB K"''''''' fp"---?"'- JD9b IIWBiMMM i i i iiMin nniiir Todd llenrie, Korry Soper and Raymond Iloundy returned home with a first place plaque from Future Farmers .-LYou just, do., it .automa tically vnow! ' says Korry Soper and fellow members of the dairy products judging team of the Panguitch High School Chapter of the Future Farmers of America. Korry was ref ering to everyday foods they all eat; its become automatic for some of them to analyze the contents of even an ordinary malt. This week the team, comprised of Soper, Todd Henrie and Raymond Roundy discovered they took first place of America Field Days competition at UYU last week. Team members also won several individual awards. PHS Dairy Team Cops First in State in recent competition, on judging, of dairy products at the annual FFA Field Days held at Brigham Young University. In addition, Korry took an individual award for first place and Todd Henrie won second place. Fellow FFA member Claud Hatch also traveled with the group as a' replacement team member along with instructor Jack Soper. As a team, these FFA members practice several times a week and had i appearotto Jae doing A'very. well'? said instructor Jack Soper. But Soper never1 knew just how well until he observed the young men in action during competition. Soper says he is "extremely proud of the high degree of competency" shown by the team during this past competition. Competition was fairly keen with Panguitch facing teams from ten other Utah schools but skills were merely sharpened for upcoming final competition at state convention in May. Although there were many other categories of judging taking place in the BYU Field Days competition, Panguitch entered only the dairy products division of judging which includes judging of milk, cottage cheese and cheeses. The milk judging event include judging for cleanliness, taste and appearance of the milk. The team looked and taste tested for acid, bitter, fait, watery, salty, feed flavored, metallic or rancid taste. In judging cheese the team must grade and identify a number of different cheeses which have previously been selected by the judges. They also judged cottage cheese concerning many aspects of flavor, freshness and metallic and rancid taste. Another highlight of the trip to was a classic tour through the Ideal Dairy located in Richfield with a personal tour from owner operator Homer Ogden. |