FLL - Food Factor: Winners...

Check out our Story

in the

Queens Courier

http://www.timesledger.com/stories/2012/13/robots_bt_2012_03_29_q.html

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FLL LEGOLAND Florida...

Athena

&

The roboGbots

are on their way to

The FLL World Invitational Open

 

at

LEGOLAND

Florida

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FLL - Food Factor: NYC FLL Tournament Winniers...

NYC FIRST LEGO League Regional Tournament

Javits

2012

1st Place Champions Award

roboGbots

Congratulations!

to all the other

Winners

Click

Special Shout Out to Our brother team!

RoboTron - RoboMindTech

2nd Place Robot Design - Programming

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FLL - Food Factor: Queens Qualifier....

At the 2012 FIRST LEGO League Queens Qualifier the RoboGbots won the Champions Award 3^rd place. When the awards were being handed out, our team was very nervous. We watched until there were only three awards left - The Champions Awards. They announced our team as winners of 3rd place; we were so exited! We are really looking forward to competing at the NYC FIRST Finals at the Javits Center in Manhattan. 

Hope to see you there!

- A.C.

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FLL - Food Factor: Got Milk? Keep It Fresh Tips...

Milk will last longer if you follow these tips:

     1. Buy milk from from stores "closed refrigerators."

     2. Store milk at a refrigerator temperature below 41 degrees Fahrenheit.

     3. Store milk in the back of refrigerator where it is coldest.

     4. Pour out, in a pitcher or drinking container, only the amount you plan to use and immediately put the milk carton back in the refrigerator.

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FLL - Food Factor: Field Trip to The Entrepreneur's Space...

      Our team went on a field trip to The Entrepreneur’s Space, a commercial kitchen, in Brooklyn to see what safety measures are taken in handling their food and utensils.  The kitchen was divided into three sections: kitchen A, B, and C.  Kitchen A is for making pasta meals and other dishes. It consists of a grill and six burners. Kitchen B and C were the baking areas; here you can find a set of mixers and a sheeter. Sheeter is a type of machine that can make dough very thin by pressing it together between twp plates.  After having a tour of the kitchen we went to another part of the kitchen where the chefs wash their hands and the dishes are cleaned. Here we were told to never towel dry anything because this can spread bacteria, instead you should leave the dishes and utensils out to air dry.

      Since our research focuses on milk and its proper storage, our team asked about how the milk was stored. We were told that the milk is kept in a closed refrigeration system at 38 degrees Fahrenheit. We were curious to know how the chef could tell before using the milk, if the milk was spoiled.  The chef responded by saying they always check the expiration date and by tasting it.

      While at the kitchen we also received a lesson about bar-code scanning.  We learned that bar-codes are used to help machines scan a product to find out information about that product.  There are two different types of bar-codes.  One type of bar coding is linear reading printed bars of different widths.  The other type of bar-code is the QR this is the square bar-code.

      This was a very beneficial trip from the standpoint of food safety and proper milk storage.

- J.B.

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FLL - Food Factor: Our Team Prepares for the Tournament...

The roboGbots are getting ready for the NYC FIRST LEGO League tournaments. At our practices we do a lot of things.  We build, and program robots for the Robot Game Performance. We also build attachments for the robots to help complete missions on field mat. We always try to find out ways to make our robot ant attachments better. Then we time ourselves; we only have two and a half minutes to complete as many missions possible.  If the mission doesn’t work or if we fail, we fix the program, attachment, or robot.

 
We are also working on a Research Project about food safety; our topic is milk.  Sometimes we go on field trips and go shopping for materials for out project. 

A.C.