FOOD PROCESSING NCII

JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL

TECHNICAL AND VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP TVL)
SY 2020 – 2021

Self – Learning Module

Week 1
Name: _____________________________________ Rating: ____________

Grade & Year Level: ___________________________ Date:______________

1 | Page GLOBAL I.T. - MILAOR CAMPUS

Self- Learning Modules, Week 1
LIFE PERFORMANCE OUTCOME:

I am a Trainer of Food Processing NCII under Joint Delivery Voucher Program for
Senior High School Technical And Vocational Livelihood Specializations (JDVP TVL) SY 2020 –
2021, a conscientious, adept performer, achievers, competently pursuing my mission in life.

PROGRAM OUTCOMES:

This module deals with the skills, knowledge and attitudes required to Process Food by
Salting, Curing and Smoking, Food by Fermentation and Pickling, Process Food by Sugar
Concentration, Process Food by Drying and Dehydration, Process Food by Thermal Application.
It also involves preparing the needed equipment, tools and materials, preparing ingredients and
materials, preparing raw materials up to finished products and preparing production reports.

Explain and apply the fundamental elements of effective conflict resolution processes
and use to reduce group conflicts and divisions, foster agreement, and promote future
collaboration.

ESSENTIAL PERFORMANCE & INTENDED LEARNING OUTCOMES:

Describe and explain the new abilities they have developed as the result of self-initiated
learning experience and activities through analyzation and understanding every topic in the
chapter.

INSTRUCTION:

How to learn from this module:

1. Before working on this self-learning module, make sure you have a notebook, pen or
pencil and learning materials with you.
2. Read carefully the instructions given. Don’t hurry. Always review your answers.
3. If you are told to go and do something, do not hesitate to do so.
4. Accomplish tasks and complete worksheet seriously and correctly.
5. Submit outputs on or before the deadline at Milaor National High School.
6. Guidance, support & encouragement of the parent/guardian are highly encouraged.
7. Enjoy learning.

HISTORY OF FOOD PROCESSING, PROCESS FOODS BY SALTING,

2 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
 CURING AND SMOKING

LEARNING OBJECTIVES:

After reading this unit, students will be able to:

 History of Food Processing

 Materials, Utensils, Equipment & tools
 Prepare Raw Materials
 Prepare salting & curing Solutions and mixture; cure fish
 Finish the cured fish, processing fish up to smoking.
 Prepare production report

HISTORICAL ORIGIN OF FOOD PROCESSING

Introduction

The astonishing fact about food preservation is that it permeated every culture at nearly
every moment in time. To survive ancient man had to harness nature. In frozen climates he
froze seal meat on the ice. In tropical climates he dried foods in the sun.

Food by its nature begins to spoil the moment it is harvested. Food preservation enabled
ancient man to make roots and live in one place and form a community. He no longer had to
consume the kill or harvest immediately, but could preserve some for later use. Each culture
preserved their local food sources using the same basic methods of food preservation.

Drying

In ancient times the sun and wind would have naturally dried foods. Evidence shows that
Middle East and oriental cultures actively dried foods as early as 12,000 B.C. in the hot sun.
Later cultures left more evidence and each would have methods and materials to reflect their
food supplies—fish, wild game, domestic animals, etc.

Vegetables and fruits were also dried from the earliest times. The Romans were
particularly fond of any dried fruit they could make. In the Middle Ages purposely built “still
houses” were created to dry fruits, vegetables and herbs in areas that did not have enough strong
sunlight for drying. A fire was used to create the heat needed to dry foods and in some cases
smoking them as well.

Freezing

Freezing was an obvious preservation method to the appropriate climates. Any

geographic area that had freezing temperatures for even part of a year made use of the
temperature to preserve foods. Less than freezing temperatures were used to prolong storage
times. Cellars, caves and cool streams were put to good use for that purpose.

3 | Page GLOBAL I.T. - MILAOR CAMPUS

Self- Learning Modules, Week 1
 In America estates had icehouses built to store ice and food on ice. Soon the “icehouse”
became an “icebox”. In the 1800’s mechanical refrigeration was invented and was quickly put to
use. Also in the late 1800’s Clarence Birdseye discovered that quick freezing at very low
temperatures made for better tasting meats and vegetables. After some time he perfected his
“quick freeze” process and revolutionized this method of food preservation.

Fermenting

Fermentation was not invented, but rather discovered. No doubt that the first beer was
discovered when a few grains of barley were left in the rain. Opportunistic microorganisms
fermented the starch-derived sugars into alcohols. So too can be said about fruits fermented into
wine, cabbage into Kim chi or sauerkraut, and so on. The skill of ancient peoples to observe,
harness, and encourage these fermentations are admirable. Some anthropologists believe that
mankind settled down from nomadic wanderers into farmers to grow barley to make beer in
roughly 10,000 BC. Beer was nutritious and the alcohol was divine. It was treated as a gift from
the gods.

Fermentation was a valuable food preservation method. It not only could preserve foods,
but it also created more nutritious foods and was used to create more palatable foods from less
than desirable ingredients. Microorganisms responsible for fermentations can produce vitamins
as they ferment. This produces a more nutritious end product from the ingredients.

Pickling

Pickling is preserving foods in vinegar (or other acid). Vinegar is produced from starches
or sugars fermented first to alcohol and then the alcohol is oxidized by certain bacteria to acetic
acid. Wines, beers and ciders are all routinely transformed into vinegars.

Pickling may have originated when food was placed in wine or beer to preserve it, since
both have a low pH. Perhaps the wine or beer went sour and the taste of the food in it was
appealing. Containers had to be made of stoneware or glass, since the vinegar would dissolve the
metal from pots. Never ones to waste anything our ancestors found uses for everything. The left
over pickling brine found many uses. The Romans made a concentrated fish pickle sauce called
“garum”. It was powerful stuff packing a lot of fish taste in a few drops.

There was a spectacular increase in food preservation in the sixteenth century owing to
the arrival in Europe of new foods. Ketchup was an oriental fish brine that traveled the spice
route to Europe and eventually to America where someone finally added sugar to it. Spices were
added to these pickling sauces to make clever recipes. Soon chutneys, relishes, piccalillis,
mustards, and ketchups were commonplace. Worcester sauce was an accident from a forgotten
barrel of special relish. It aged for many years in the basement of the Lea and Perrins Chemist
shop.

Curing

The earliest curing was actually dehydration. Early cultures used salt to help desiccate
foods. Salting was common and even culinary by choosing raw salts from different sources (rock
salt, sea salt, spiced salt, etc.). In the 1800’s it was discovered that certain sources of salt gave
meat a red color instead of the usual unappetizing grey. Consumers overwhelmingly preferred
the red colored meat. In this mixture of salts were nitrites (saltpeter).
4 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
 As the microbiology of Clostridium botulinum was elucidated in the 1920’s it was
realized that nitrites inhibited this organism.

Jam and Jelly

Preservation with the use of honey or sugar was well known to the earliest cultures.
Fruits kept in honey were commonplace. In ancient Greece quince was mixed with honey, dried
somewhat and packed tightly into jars. The Romans improved on the method by cooking the
quince and honey producing a solid texture.

The same fervor of trading with India and the Orient that brought pickled foods to
Europe brought sugar cane. In northern climates that do not have enough sunlight to
successfully dry fruits housewives learned to make preserves—heating the fruit with sugar.

Canning

Canning is the process in which foods are placed in jars or cans and heated to a
temperature that destroys microorganisms and inactivates enzymes. This heating and later
cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from
recontaminating the food within the jar or can.

Canning is the newest of the food preservations methods being pioneered in the 1790s
when a French confectioner, Nicolas Appert, discovered that the application of heat to food in
sealed glass bottles preserved the food from deterioration. He theorized “if it works for wine,
why not foods?” In about 1806 Appert's principles were successfully trialed by the French Navy
on a wide range of foods including meat, vegetables, fruit and even milk. Based on Appert's
methods Englishman, Peter Durand, used tin cans in 1810.

Appert had found a new and successful method to preserve foods, but he did not fully
understand it. It was thought that the exclusion of air was responsible for the preservations. It
was not until 1864 when Louis Pasteur discovered the relationship between microorganisms and
food spoilage/illness did it become clearer. Just prior to Pasteur’s discovery Raymond
Chevalier-Appert patented the pressure retort (canner) in 1851 to can at temperatures higher
than 212ºF. However, not until the 1920’s was the significance of this method known in relation
to Clostridium botulinum.

Some historians believe that food preservation was not only for sustenance, but also
cultural. They point to numerous special occasion preserved foods that have religious or
celebratory meanings. In America more and more people live in cities and procure foods
commercially. They have been removed from a rural self-sufficient way of life. Yet, for many, a
garden is still a welcome site. And, annually there exists a bounty crop of vegetables and fruits. It
is this cultural nature of preserved foods that survives today. Interests have shifted from
preserve “because we have to”, to “preserve because we like to.”

5 | Page GLOBAL I.T. - MILAOR CAMPUS

Self- Learning Modules, Week 1
 FOOD PROCESSING

Farmers grow fruits and vegetables and fatten livestock. The fruits and vegetables are
harvested, and the livestock is slaughtered for food. What happens between the time food leaves
the farm and the time it is eaten at the table? Like all living things, the plants and animals that
become food contain tiny organisms called microorganisms. Living, healthy plants and animals
automatically control most of these microorganisms. But when the plants and animals are killed,
the organisms yeast, mold, and bacteria begin to multiply, causing the food to lose flavor and
change in color and texture. Just as important, food loses the nutrients that are necessary to
build and replenish human bodies. All these changes in the food are what people refer to as food
spoilage. To keep the food from spoiling, usually in only a few days, it is preserved. Many kinds
of agents are potentially destructive to the healthful characteristics of fresh foods.
Microorganisms, such as bacteria and fungi, rapidly spoil food. Enzymes which are present in all
raw food, promote degradation and chemical changes affecting especially texture and flavor.
Atmospheric oxygen may react with food constituents, causing rancidity or color changes.
Equally as harmful are infestations by insects and rodents, which account for tremendous losses
in food stocks. There is no single method of food preservation that provides protection against
all hazards for an unlimited period of time. Canned food stored in Antarctica near the South
Pole, for example, remained edible after 50 years of storage, but such long-term preservation
cannot be duplicated in the hot climate of the Tropics.

EQUIPMENT AND TOOLS FOR SALTING, CURING AND SMOKING TO BE

ASSEMBLED ACCORDING TO MANUFACTURER’S SPECIFICATIONS

Equipment, tools, materials and utensils are important aspects to consider in the
processing of fish by salting, curing and smoking. Without them, difficulty in the preparation
may arise. Hence, proper usage is necessary.

For Salting & Curing

Chiller/freezer/refrigerator - necessary in maintaining the freshness of fish.

Freezer Refrigerator

Gas range/oven – source of heat.

6 | Page GLOBAL I.T. - MILAOR CAMPUS

Self- Learning Modules, Week 1
 Salinometer - an instrument used to measure brine strength.

Weighing scales of varying capacities – devices used to measure the weight of fish/raw
materials and ingredients needed in fish/food processing.

Beaker- a device used to measure liquid ingredients.

Measuring cup - used to measure dry ingredients.

Measuring spoon - used to measure small amount of solid and liquid.

7 | Page GLOBAL I.T. - MILAOR CAMPUS

Self- Learning Modules, Week 1
 Cutting board - used to protect the table when slicing or cutting food.

Cutting implements/knives - used for cutting fish and other raw materials.

Basin / Mixing Bowl – use in the preparation of brine or curing mixture.

Kitchen scissor – used in trimming-off the fins of a fish.

Food tong - used to turn or lift food.

8 | Page GLOBAL I.T. - MILAOR CAMPUS

Self- Learning Modules, Week 1
 For Smoking Fish (Refer to the function as described in salting/curing fish)

1. Chiller/freezer/refrigerator
2. Salinometer
3. Cutting implements
4. Measuring spoon and cups
5. Beaker/graduated cylinder
6. Smokehouse—an airtight container where smoke is introduced

Cabinet type smokehouse Oil drum type

Smoking tray – where fish to be smoked is placed

Soaking/container- used for the preparation of brine or where fish are soaked for
a required time

INGREDIENTS AND RAW MATERIALS TO BE PREPARED

FOR FISH CURING

For salting

1. Fresh Fish

For Smoking

1. Fresh Fish
2. Salt
3. Fuels for smoking- smoke producing materials preferably saw dust or
wood shavings from hard wood or sugar cane bagasse.
Avoid using soft wood because it contains high quality of soot.

9 | Page GLOBAL I.T. - MILAOR CAMPUS

Self- Learning Modules, Week 1
 Procedure in Preparing Supplies and Materials for Salting, Curing
and Smoking

1. Have all the supplies and materials ready.

2. check for the freshness of materials like fish
3. Prepare all the ingredients needed in salting, curing and smoking.

LET US REMEMBER

1. All equipment, tools and materials needed in fish curing must be properly
checked, prepared and sanitized.
2. Calibrate tools for accuracy of measurements or weights.
3. Sanitize the equipment/utensils to get rid of dirt that may contaminate food
leading to food spoilage.
4. Always observe care, cleanliness and sanitary practices in using equipment
and utensils in processing fish.
5. Observe accuracy in doing work and in using tools and equipment.

Let’s begin to Learn

Copy content from core 1 page 13

PREPARE INGREDIENTS AND RAW MATERIALS

This lesson deals on sorting and grading raw materials, cleaning and washing fish,
eviscerating, descaling, and weighing cleaned raw materials.

Raw materials refer to fresh fishes newly caught, chilled or frozen that are not yet
subjected to the treatment with preservatives like salt, vinegar and smoke. They are used during
salting, curing and smoking.

Prior to processing of fish, the raw materials must be efficiently prepared to achieve top
quality processed products, maximum yield and highest possible profits.

The method of fish preparation depends on the size of the raw materials, market
demands and product specifications. Very small species of fish like anchovies and wily
slipmouth are simply washed. Medium-sized fishes like roundscad and common slipmouth are

10 | Page GLOBAL I.T. - MILAOR

CAMPUS
Self- Learning Modules, Week 1
gutted to lessen bacterial load. Some are splitted to hasten drying process. Big sized fishes are
splitted, skinned, filleted, etc. Bony and spiny fishes like milk fish (bangus) are deboned while
scaly fishes are descaled. However, before all these are done, raw materials are first sorted and
graded.

11 | Page GLOBAL I.T. - MILAOR

CAMPUS
Self- Learning Modules, Week 1