i-Link College of Science and Technology, Inc.

FOOD PROCESSING

MODULE 1: FOOD PROCESSING

Module Overview

Introduces you to emphasize on the principles and methods in the preservation of food
with consideration to its food nutrients. In this module, you will understand the goals and
Importance of helping solve problems of hunger and malnutrition as it can alleviate poverty
when we used it as a source of income not only by the students but also by the homemakers.
This is as well a prospective opportunity for cottage industries.

Module Outline

Lesson 1: Introduction to food preservation

 Meaning and Importance of food preservation
 Preserving through concentration and carbon
 Methods used in food preservation
 Terms used in food preservation
Lesson 2: Tools, utensils, equipment needed in food preservation
 Cooking utensils
 Cutting and chopping equipment
 Mixing and preparation equipment
 Suggested equipment used for processing
 Storage equipment
 Cleaning equipment

Lesson 3: Kinds of food spoilage agents and their effects

 Cause and effects of food spoilage
a. Cross- con
 Types of microorganisms
b. Contamination
c. Microorganism causes food
Lesson 4: Sources of microbial contamination
 Causes of food poisoning
 Pathogenic bacteria that cause food poisoning
 Types of hazardous
 Classification of foods according to storage

Module Learning Outcomes:

1. The learners demonstrate an understanding of;

a. Introduced the vision and mission of the school
b. Determine the Importance of food preservation
c. Discuss the methods used in food preservation

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LESSON 1: INTRODUCTION TO FOOD PRESERVATION

Specific Objectives
At the end of lessons the students are able to:
a. familiarized the school vision and mission,
b. determine the Importance of food preservation,
c. identify the methods used in food preservation; and
d. apply the terms used in food preservation.

MEANING AND IMPORTANCE OF FOOD PRESERVATION

Food preservation is the process of preparing food for future consumption by

preventing its spoilage. The proper storage and presentation of food for future use have been
the primary concern not only for the family but also for the food industry.

Food preservation is the answer to the problem of inadequate food supply as well as
the need for the nutrition and palatable meals for the family

The basis for food preservation should be the prevention of spoilage. Delay in the use of
fresh food alters its freshness, taste, and nutritive value. Spoilage foods become unfit for use.
The correct food preservation techniques, however, have natural color and texture. It is also
essential to maintain the sanitary quality of food.
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IMPORTANT REASONS:

1. It contributes to better nutrition for the family by preventing scarcity of food balance meal
may be attained only if there is a year-round supply of fruits and other foods;
2. It is a means of increasing family income. When a harvest is abundant, and the food
supply is more than enough for the family; the excess can be preserved and sold in the
market;
3. It helps in the economic development of the country. Farmers are encouraged to
produce more for the family as well as for others;
4. Foods are available throughout the year. Then maybe preserved in preparation for a
family event like town fiesta, Christmas and other special occasions;
5. Easily transportable food found only in one really could be made available to other
places. Preserved food in the Philippines brought outside of the country;
6. It is profitable as a hobby, as well as a means of livelihood.

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METHODS USED IN FOOD PRESERVATION

Heating
Nearly all types of food can be preserved for a considerable time by cooking. Raw food
deteriorates. This is so because of the action of the enzymes they contain and the work of
bacteria with which they become contaminated. Heating or cooking destroys certain types of
microorganisms that cause spoilage. At home, cooking is used as a preservation method as
well as a method to make food more palatable. However, ordinary cooking does not destroy all
bacteria. Deterioration, although delayed, will occur through the growth of surviving bacteria.

Pasteurization
In this method of preservation named after Louis Pasture, foods are subjected to
sufficient heat to kill most of the bacteria without markedly altering the flavor or other
characteristics. The food is heated in a closed system, rapidly cooked, and then placed in a
covered or sealed container to prevent contamination. This method is generally used for liquid
such as milk, fruit, vegetable juice, and beer.

Canning
Canning is a method of preserving foods, which combines the techniques of heating to
kill spoilage microorganisms and inactive enzymes by sealing in an airtight container to prevent
subsequent contamination.
The microorganism may exist in two forms: a living vegetable cell or an inactive form
called a spore. Vegetable cells can be killed by rather mild heat (140 f -180 f) depending upon
the time of exposure. However, some process can withstand boiling water for hours, and after
cooking still germinate into vegetative cells that cause spoilage. Therefore, it is necessary to
use much higher temperatures to kill spores in foods. Food products are heated to expel air,
then sealed in containers of glass or plated steel and heated or sterilized in retorts and cooled.
The resulting product, nevertheless, is preserved so that it can be shipped or stored for several
years at ordinary temperatures.

Baking
Baking has a two-fold purpose: developing a different type of food product from grains,
then preserving it for future use. Grains for bread are ground into flour and then made into
dough by fermentation with yeast to develop desirable flavors and textures. The dough is then
subjected to heat. This thickens the bread, reduces the moisture, and kills the microorganisms
that would otherwise cause spoilage. Cakes and other items owe their oven structures to
chemical leavening agents such as baking powder or natural gas such as beaten egg whites.
Unless the heat is sufficient to kill yeast, molds, and spoilage bacteria, the products have a short
shelf life. However, in hermetically sealed containers, they are kept very well.

Refrigeration
The rate of deterioration by naturally occurring enzymes and the rate of growth of
microorganisms are progressively retarded by low temperatures. In supermarkets, fresh meat is
displayed in a chilling case, and raw poultry in crush ice to maintain quality and retard
deterioration. Fresh fruits and vegetables are held in a refrigerated warehouse regulated to

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obtain maximum storage according to product requirements. To extend storage life, products
such as butter, cheese, dehydrated eggs, and canned goods are stored in a cooled warehouse.
No change of form or texture is involved when products are simply cooled to prolong freshness.

Sun and air-drying

In certain localities where the warm sun and low humidity prevail, local fruits and dried
on trays in the open. Rapid drying is essential to prevent molding and maintain quality. For fast
drying where sun drying is not practicable, mechanical air drying offers the solution. Fruit and
vegetables are prepared, spread on perforated trays as belts, and passed through temperature-
regulated air until dry. In some products, sulfur dioxide is applied to preserve color and retard
deterioration. Spraying them into rapidly moving current of hot, dry air, then covering the
resulting power dries some liquid foods such as milk, liquid eggs, and instant coffee. Drying on
the rotating heated drum is also employed for specific products.

Vacuum Drying
With products that deteriorate from heat or oxidation, vacuum drying may be employed
in batch or continuous flow. A high vacuum plus heat causes the product to dry rapidly by
evaporation. Raising the temperature increase the rate of evaporation, but this must be
regulated according to product requirements. This method lends itself to the drying of certain
fruit juices.

Freeze Dehydration
Certain products require a porous structure to facilitate dehydration; otherwise, they may
suffer heat or oxidation damage during drying even at room temperature. Products such as raw
or cooked meat, fish, and certain fruits and vegetables are frozen, placed in a chamber, and
subjected to a high vacuum. This causes the ice crystals to be sublime or evaporate, leaving
small cavities. The spongy materials take up water, rapidly during dehydration. To facilitate
evaporation, heat is applied through the shelves upon which the frozen food seats. The
temperature of the shelves must be regulated to increase the drying rate without melting. Many
products can be dried in this way, which closely resembles raw products.

Fermentation
Wines and beers are produced by adding yeast to ferment the natural Sugar because
fruits and juices spoil through the action of many types of organisms. This is placed in a
container to seal out air. Yeast can utilize sugar even without oxygen and produce alcohol,
which acts as a preservative. When the container is opened, acetic acid bacteria will oxidize the
alcohol within the beverage, producing vinegar.

Preserving through Concentration and Carbon

In jams, jellies, marmalades, and such preservation are accomplished by the addition of
sugar, while the concentration of products by the removal of water produces syrups, and various
fruits concentrate. Most of these products can be kept without refrigeration, but some require
cold storage to retain flavor. Such products add variety to the diet through the use of this
preservation method. Honey is the natural product owing preservation to soluble sugars
gathered from flowers and concentrated by the bees.
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Salting, Curing, and Smoking

Meat, fish, and certain vegetables may be preserved by high salt concentration. The salt
inhibits microorganisms and enzyme action. Products are later utilized by leaching the salt out
with water. In curing ham, bacon, brine fish, and producing pickles, the product is submerged in
a solution of curing salts, allowed undergoing a “cure,” then certain products are processed in a
smokehouse by dry heat. Corned beef is curing salt brine and distributed under refrigeration.
Certain sausages, like salami, are made by adding a small amount of curing salt to control a
fermentation that imparts a characteristics flavor and exerts preservatives qualities. These
products are partially dehydrated in the smokehouse and are stable for a time without
refrigeration.

Irradiation
The energy imparted by atomic radiations can kill and is used as a preservation method.
This has been referred to as cold sterilization methods since it does not employ heat. Extensive
work is now in progress employing gamma rays from radioactive Cobalt 60. Machine
accelerated electrons and x-rays. Used in small amounts, pasteurizing effects can be obtained
for a short shortage, or by use of higher doses of energy, sterilization can be obtained, certain
low levels will inhibit sprouting of potatoes in storage. The purpose of this method is still in the
experimental stage, and extensive work is yet to be done to prove the commercial practicability
and to assure the safety and wholeness of the product thus treated.

Chemicals
Chemical preservatives can contribute substantially to the preservation of food, high
temperature, and humidity’s favour microbial attack and increase the rate of development of
oxidative rancidity, which can be controlled by the use of chemicals. Food processors have
been using many types of additives aside from preservatives to improve the appearance, flavor,
texture, or storage properties of food products.

TERMS USED IN FOOD PRESERVATION

Additives- materials added to foods to help manufacture and preserve it and to improve its
nutritive value, palatability, and eye appeal. The amount used in food is regulated by law.

Aging- changes in tenderness that take place in meats after slaughter

Aerobes- a microorganism that needs oxygen for growth.

Anaerobes- microorganisms that grow in the absence of oxygen.

Antibiotics-a substance produced by living organisms that inhibit the growth of the other
organisms; used in some countries as food preservatives.

Antioxidants- substances that retard the oxidative rancidity of fats.

Air cells- are the millions of tiny pockets found inside, most baked products.

Blend- preparation methods that combine ingredients with a spoon, beater, or liquefier to
achieve uniform mixture.

Boil-To cook submerged in a boiling liquid.

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Blanch- to dip or plunged food materials into boiling water.

Botulism- rare form of food poisoning caused by the toxin produced by clostridium botulinum.

Buffers- substances that resist change of acidity or alkalinity

Collagen- insoluble proteins in the bone, tendons, skin, and connectives tissues of animals and
fish; can be converted to soluble gelatin by moist heat.

Chop- cut into pieces with a sharp tool as a knife.

Cream-rub, mash, or work shortening against the sides of the bowl with the back of the spoon
until it smooth and creamy.

Cure- to preserve food by salting, and pickling.

Cube- cut into small pieces of uniform size and shapes, first lengthwise and then crosswise to
make it cube.

Cook-to brings about changes in a food product through heat application over a period of time.

Caramelization- sucrose heated past the melting point so that it dehydrates and decomposes
the development of brown color and caramel flavor as dry sugar is heated to high
temperature, chemical decomposition occurs in the sugar.

Deodorization- the removal of flavor or odor from fats during ripening.

Dice- cut into small pieces of uniform size and shapes, first lengthwise and then crosswise to
make it dice.

Dredge-solid coat food with dry ingredients such as flour, bread crumbs, and sugar in
sprinkling, dropping, or rolling it into these ingredients.

Emulsifying agents- substances that aid the uniform dispersion of oil in water.

Enzymes- catalyst produced by living responsible for most of the reactions carried out of plants
and animals.

Ester-the chemical name of the compound of acid and alcohol.

Evaporate- removal of water, commonly of accelerated by heating.

Fermentation-the transformation of metabolism of compounds without the use of oxygen.

Fermenting agents- calcium salts, such as calcium chloride or carbonate, that maybe added to
fruit and vegetables keep them firm.

Flake- method of separating cooked fish into individual flaky slivers.

Freeze Drying- a method of dying in which the material is frozen, and a high vacuum is applied.
The cooking effect of the evaporation keeps the frozen material while distils off as a vapor.

Fry-To cook in a hot fat without cover.

Gel- a soluble or colloid at supervision that has set to a jelly.

Gluten- the protein fraction of wheat or flour, which gives it the elastic properties essential for
making bread.

Grate- to rub foods against a grater to cut into beautiful pieces.

Glucose- a liquid sugar similar to corn syrup, but is thicker.

Grind- to cut crush and force through a chopper to produce small bits.

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Homogenization-a process that reduces fat globules to smaller and approximately equal size.

Humectants- a substance that absorbs moisture, used to maintain the strength of materials
such as baking powder and other baked products.

Irradiation- ionizing radiation that destroys various organisms.

Mash- to press food into small pieces by using a fork.

Milliard Reaction- also known as the browning reaction or non- enzymatic browning; reaction
between amino acids and sugar, which bring about a brown color.

Mix- to combine two or more ingredients.

Mince- to cut or chop very finely.

Melt- to transform a product from solid to a liquid by heating.

Nitrates- substances that occur naturally in many foods; added to the meat in curing.

Osmosis- the transfer of materials that takes place through a semi-permeable membrane
separating two solutions, or between a solvent and a solution that tends to equalize their
concentration.

Oxidation- gain in oxygen or loss of hydrogen or general terms, loss of electrons.

Pasteurization- mild heat treatment that destroys many vegetative forms of bacteria.

Dehydrate- to soak, cook, or used other procedures with dehydrated foods to store in water
cost during drying.

Sanitize- to wash surface and utensils with a germicide to free it from bacteria

Sauté- to cook in a small amount of fat.

Salinometer- hydrometer used to measure the concentration of salt solutions.

Scald-To heat milk to just below the boiling point to dip certain foods in boiling water.

Skim- to remove a floating layer by pressing a utensil or skimmer under it or skimming under it
or skimming the cream from milk.

Slice- to cut across the grain into even slice about 1/8 to 3/8 inch thick.

Shred- cut into thin strips using a shredder

Simmer- to cook in a liquid just below the boiling point where the liquid has floating up slowly
from the bottom, and the surface appeared fairly undistributed.

Smoke point- the temperature at which the fat smokes due to the breakdown of its chemical
structure rendering it unsuitable for cooking.

Steam- to cook in steam with or without pressure, on a sack over boiling water or in a cabinet
type cooker under pressure.

Stir- to mix ingredients using a circular motion to obtain a uniform consistency.

Strain- to separate lumps or particles from liquid preservation by passing through a fine mesh of
metal, with or plastic.

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Name: Date:
Course/ Year/ Section: Rating:

Activity 1.1a

Direction: Memorized the school vision/ Mission of I-Link Science and Technology. Give
at least five essential words and explain in your understanding.

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

Name: Date:
Course/ Year/ Section: Rating:

Activity 1.1 b

Direction: Reflect one important reason for food preservation. How did you apply this in your
daily life?

REFLECTION

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Name: Date:
Course/ Year/ Section: Rating:

Assessment 1.1a Puzzle w/ Definition

Direction: Find and encircle the correct word in the table below in horizontal and vertical and
give the meaning of each term.

1. Bake-
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2. Baste-
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3. Blanch-
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4. Blend-
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5. Braise-
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6. Dredge-
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_____________________________________________________________________
7. Drizzle-
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8. Grate-
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9. Knead-
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10. Marinate-
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11. Parbroil-
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12. Poach-
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13. Reduce-
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14. Roast-
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15. Score-
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i-Link College of Science and Technology, Inc. FOOD PROCESSING

Name: Date:
Course/ Year/ Section: Rating:

Assessment 1.1b Multiple Choice

Direction: Read the following question carefully and encircle the letter of the correct answer.
1. Which of the following is a factor that affects the storage stability of food?
a) Type of raw material used
b) Quality of raw material used
c) Method/effectiveness of packaging
d) All of the mentioned

2. Which of the following sentence is true concerning food storage/preservation?

a) Each food type has a potential storage life
b) The mechanical abuse that food has received during storage/distribution does not affect its
storage stability
c) All of the mentioned
d) None of the mentioned

3. Choose the true statement.

a) Food storage and preservation is observed to be better/easier in parts of the world that have
civilizations prevalent there
b) Proteins are held in an emulsion state in a water system
c) Fats are in a colloidal state
d) All of the mentioned

4. Statement 1: Foods of plant origin can be used as additives for food preservation.
Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.
a) True, False c) False, False
b) True, True d) False, True

5. Which of the following statement with respect to food preservation is true?

a) Leafy vegetables perish fast due to their high moisture content
b) Cereals have the highest requirements of moisture and soil types
c) Cereal can be grown with less labour and yield of food is high
d) All of the mentioned

6. Cereals are the major source of food in the world.

a) True c) a and b

b) False d) None of the above

7. Cereals are the major source of food in the world.

a) True c) a and b

b) False d) None of the above

8. Cereals are a significant source of carbohydrates.

a) True c) a and b
b) False d) None of the above

9. Statement 1: Nuts can be classified as high-fat, high-protein, and high-carbohydrate.

Statement 2: Cashew nuts come under the high-carbohydrate category.
a) True, False c) False, False
b) True, True d) False, True

10. Statement 1: Are almonds high-fat or high-protein nuts?

Statement 2: Tiny fat globules in water are called butter.
a) High-fat, False c) High-protein, False
b) High-fat, True d) High-protein, True

11. Pasteurization is the process of heating milk.

a) Above 121 C c) below boiling point
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b) Above boiling point d) above 150 C

12. The process of preserving food by rapid freezing followed by dehydration under vacuum is
called.
a) Lyophilisation c) cold dehydration
b) Sterilization d) cryopreservation

13. The process of preserving food by rapid freezing followed by dehydration under vacuum is
called.
a) Lyophilisation c) cold dehydration
b) Sterilization d) cryopreservation

14. All the following techniques are household preservation techniques, except.
a) Smoking c) dehydration
b) Lyophilisation d) salting

15. What is the purpose of blanching (inversing food in hot water) vegetables during canning?
a) To soften products to fill better
b) To denature enzymes that change color texture
c) To reduce the microbial population
d) All of the above

16. Whose is regarded as the father of canning?

a) Nicolas Apparent c) John Hall
b) Louis Pasteur d) Bryan Dokin

17.The method of preventing or reducing pathogens in food products by combining many

methods like high temperature during processing, low temperature during storage, increasing
the acidity s called.
a) Mixed preservation approach
b) High-pressure food preservation
c) Hurdle technology
d) Stumbling technology

18. Which of the following methods dehydrates microbial cells by plasmolysis, thereby killing
them?
a) Sugaring c) jugging
b) Smoking d) pasteurization

19. The reason for food spoilage is.

a) Growth of microorganisms like bacteria, fungus or insects
b) Autolysis
c) Oxidation by air that causes rancidity or color changes
d) All of the above

20. The process of preserving meat by stewing in covered earthenware Jing.

a) Burial c) jugging
b) Curing d) all of the above

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LESSON 2: TOOLS, UTENSILS, EQUIPMENT NEEDED IN FOOD PRESERVATION

Specific Objectives:
At the end of lessons the students are able to:
1. familiarize the tools, utensils, equipment needed in food preservation
2. identify the cutting and chopping equipment
3. determine the storage and cleaning equipment

The use of proper equipment in top condition is of primary importance in the production
of good food. Standardized equipment, a variety of knives, the right kitchen tools, utensils, and
appliances- all contribute to good quality food.

Cooking Utensils:
Tea kettle
Saucepans, 2qts. 3qts., 4qts.
One native carcajay or frying pan 10 inches
One small skillet 6 to 7 inches
One double boiler
One large casserole

Tools:
1 paring knife 3 ½ inches blade
One large knife- 5 to 7 inches blade
One 0r three mixing spoons
One long-handed cooking spoons
One long-handled cooking fork
One spatula
One can opener
One kneading board
Chopping boards
One rotary egg beater or whisk beater
Measuring spoons and cups
Nest of mixing bowl- 1 qt, two qts, three qts, four qts
Strainers or sieve
Colander

SUGGESTED ADDITIONS

Pressure cooker Dutch oven with cover

Meat grinder Tongs for hot foods and ice cubes
Juice extractor one dozen dish towel
Pancake griddle four potholders
Kitchen shears Mallet
Electric mixer Ice pick

CUTTING AND CHOPPING EQUIPMENT

1. Butchers knife- used for large or heavy cutting.

2. French or chopping knife- has a long, broad blade used to chop and dice food.
3. Bread knife- has a saw-toothed blade, which makes a smooth edge when slicing bread
or cutting sandwiches.

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4. Cutting board- used to protect the table when slicing or chopping food. It prevents the
edge of the knife from becoming dull.
5. Paring knife- has a short blade with a good point. It is used for removing the skin of
fruits and vegetables and for cutting them.
6. Parer or Peeler- used to remove the skin from vegetables and fruits.
7. Scissors- used to mince, dice, cube, and trim foods.
8. Meat grinders- used to grind meat.
9. Pastry blender- used to cut shortening into dry ingredients when making biscuits or
pastry. It is also used to blend liquids with dry ingredients.
10. Biscuit cutter- used to cut biscuits, cookies, and sandwiches.
11. Grater- used to grate or shred vegetables, cheese, or lemon rind.
12. Can opener- used to open cans.
13. Mallet- used to pound raw meat to make it tender. The flat side is used to crack nuts and
to crush.
14. Masher- used to mash potatoes and other vegetables.

MIXING AND PREPARATION EQUIPMENT

1. Mixing bowls- large enough to hold ingredients while they are being mixed, but they should
not be so large cross wires.
2. Sifter- used to sift flour and other dry ingredients.
3. Wire whip- used to beat egg whites, sauces, and drinks.
4. Whisk beater- a spoon-shaped beater made of many fine crisscross wires. It is used to beat
egg white into a large amount than is possible with a rote beating.
5. Rotary beater- used to beat whole eggs, egg whites, butter, and frostings.
6. Wooden spoon- used to cream or beat cakes by hand, to mix butter or dough, and to stir
mixtures such as fudge on the range.
7. Mixing spoon- used to combine ingredients.
8. Slotted spoon- used to lift poached eggs or fried foods.
9. Blending forks- used for thorough mixing.
10. Rubber scraper- used to get the best drip of butter or cake icing out of a bowl.
11. Strainer- used to separate the liquid from solid food.
12. Tea strainer- used to strain the tea.
13. Juice extractor- used to extract juice from citrus.
14. Molds- are used for pudding, gelatin, salads, and desserts.
15. Pastry brush- used to apply milk or butter on food before baking to form a glaze.
16. Tongs- used to turn or lift food.
17. Rolling pin- used to roll dough.
18. Breadboard- used when rolling dough.

Suggested Equipment used for Processing

1. Stove 6. Freezer
2. Gas range a. upright
3. Oven b. chest

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4. Refrigerator 7. Dryer
5. Smokehouse

STORAGE EQUIPMENT

1. Canister set- used for storing staples, such as flour, sugar, coffee, tea.
2. Salt and pepper shakers- are used for seasoning while cooking.
3. Bread box- used for keeping bread fresh.
4. Cookie jar-used for keeping cookies fresh.
5. Refrigerator dishes- used to save space and prevent odor from spreading.
6. Bowl cover- used to cover dishes which do not have lids.
7. Plastic bags- used to keep vegetable crisp in the refrigerator.
8. Aluminum foil or wax paper- used to cover dishes which do not have lids or to wrap
food to keep it from drying out.
9. Vegetable bin- used to store potatoes, onions, and other vegetables and fruits which do
not need to be refrigerated.

CLEANING EQUIPMENT
1. Dishcloth- used for washing dishes.
2. Dishpan- used for washing dishes in warm, soapy water.
3. Dishtowel- used for drying dishes.
4. Draining rack- used to hold the dishes as they drain.
5. Newspapers- used for wiping out greasy skillets and for wrapping garbage.
6. Scouring pads- used to scrub pots and pans that are difficult to clean.
7. Sink strainer- used to hold peelings and other garbage until they are put in the garbage
can.
8. Soap dish- used to hold the soap so that the sink will be neat.

BASIC TOOLS

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(source: kitchen utensils, equipment, and gadgets vocabulary photo)

(Source: kitchen tools and equipment photo)

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Name: Date:
Course/ Year/ Section: Rating:

Assessment 1. 2 a
Direction: On the third column draw a star if the statement/s in “column A” match
with
“Column B” and, if not, write the correct word/s that best describe the statement/s.

A B C

1. It is the most popular material

used for tools and equipment
but is more expensive. Aluminum

2. It is a greatly durable and

cheap material of kitchen
utensils but may not last long. Glass

3. An essential utensil for various

tasks, from cleaning
vegetables to straining pasta Colander
or tin contents.

4. Used to level off ingredients Scraper

when measuring dry
ingredients

5. Use for turning food items Flipper

6. Commonly made up of heat

proof glass and transparent so Measuring Cup for
that liquid can be seen when Liquid Ingredients
measuring

7. It makes the task of cleaning

seafood and removing the
shell much easier. Seafood Serving Tools

8. Enables you to more easily

grab and transfer larger food
items, poultry or meat portions Serving spoons
to a serving platter, to a hot
skillet or deep fryer, or a plat

9. They are used for whipping

eggs o batter, and for blending
gravies, sauces, and soups. Pastry blender

10. It is used to measure heat Temperature scales

intensity.

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Name: Date:
Course/ Year/ Section: Rating:

Assessment 1.2 b
Direction: Identify the word/s that best describes the following statements. Write your
answer on a separate sheet of paper.

__________1. It is the most popular, lightweight, attractive and less expensive materials of
kitchen utensils and equipment.

__________ 2. A more complicated tool that may refer to a small electrical appliance.

__________ 3. A kitchen tool that is specifically designed for pulping garlic for cooking.

__________ 4. It is used to grate, shred, slice and separate foods.

__________ 5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey, often referred to as a cook's or chef's tools.

__________ 6. It is used to measure solids and dry ingredients.

__________ 7. These are used to measure smaller quantities of ingredients

__________ 8. A rubber or silicone tools to blend or scrape the food from the bowl

__________ 9. A special coating applied to the inside of some aluminum or steel pots and pans
that helps food from not sticking to the pan.

__________ 10. A kitchen essential used for creaming, stirring, and mixing that made of a hard
wood.

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

Name: Date:
Course/ Year/ Section: Rating:

Assessment 1.2 c

Directions: Classify the following tools based on their usage. Write the letter of your answer
in the space before the number.

A. Baking equipment C. Cutting E. Mixing

B. Preparation D. Measuring

_____ 1. Custard cups

_____ 2. Flour sifter

_____ 3. Bread toaster

_____ 4. Wooden spoon

_____ 5. Muffin pan

_____ 6. Grater

_____ 7. Set of measuring spoon

_____ 8. Electric or handy mixer

_____ 9. Spatula

_____10. Pastry blender

_____11. Rolling pin

_____12. Weighing scale

_____13. Macaroon molder

_____14. Bundt pan

_____15. Pastry brush

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

Name: Date:
Course/ Year/ Section: Rating:

Enrichment 1.2

Direction: On your notebook, list downs all the utensils and equipment found in your
kitchen.
Identify the materials of your kitchen tools and equipment. Follow the format below

KITCHEN UTENSILS MATERIAL/ USED

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

LESSON 3: KINDS OF FOOD SPOILAGE AGENTS AND ITS EFFECTS

Specific Objective:
At the end of lessons the students are able to:
a. Differentiate the cause and effect of food spoilage
b. identify the types of microorganism

Food Spoilage- is any alteration that renders food undesirable to eat, for a given
population under ordinary condition

CAUSES OF FOOD SPOILAGE

1. Cross- Contamination is the transformation of harmful substances to food

To avoid, follow the following tips:
a. Food should be appropriately stored: FIRST- IN, FIRST- OUT procedure or FIFO.
b. Never use chopping boards and knives for raw material for cutting cooked food.
c. Thaw frozen foods properly.
d. Kitchen personnel should follow proper personal hygiene and sanitation procedure:
good grooming, neat, and clean.
e. Proper cooking and reheating should be practiced.
f. Food should be prepared carefully, keeping in mind to maintain cleanliness and
sanitation.
g. Cleaning and sanitizing should meet the standard requirement.
h. Pest management
 Build them out of your facility.
 Create an environment in which they cannot find food, water or shelter.
 Rely on professional extermination
i. Dish and equipment cleanliness

How are Bacteria Transferred from One Place to Another?

1. By people with dirty hands, clothing, etc.
2. By dirty utensils such as knives
3. By dirty tongs and containers
4. By dirty processing equipment
5. By dirty carts or racks used to move products around the plants.

Cross Contamination Could Occur If You…

1. Touch food with dirty hands
2. Touch other objects with dirty hands that will eventually touch the food
3. Allow food to touch dirty tables, utensils, containers, equipment, etc.
4. Go from raw products to finished product areas of the plant without taking precautions.

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

5. Don’t keep your work area cleaned and sanitized.

You Can Prevent Cross-Contamination by Washing Your Hands:
1. Before you start to work
2. After using the restroom
3. Before and after handling raw foods
4. After touching the hair, face body
5. After sneezing, coughing
6. After smoking, eating, drinking or chewing gum or tobacco
7. After using any cleaning, polishing or sanitizing chemical
8. After taking out garbage or trash
9. After touching soiled aprons or clothing
10. After leaving your work area
11. Before returning to your work area

You Can Prevent Cross-Contamination By:

1. Making sure all equipment is clean before using
2. Keeping the work area clean
3. Don’t bring personal items in the working area
4. Never put the finished product back onto or packing line if dropped onto the floor or
touched something dirty.

2. Microorganisms are everywhere, you may not see, taste, or smell, but they hide on
your body, in the air, on kitchen counters and utensils, and in food.

TYPES OF MICROORGANISMS

Microorganisms are classified into the following Categories:

1. Fungi 3. Protozoan’s
2. Viruses 4. Bacteria

Fungi- plants ranging from single-celled organisms to giant mushrooms

A fungus is divided into two groups:
1. Yeast
2. Mold

Viruses- invade the living cells of a host, take over those cells’ genetic material, and
cause the cells to produce more viruses.
1. Hepatitis
2. Norwalk
3. Foot and mouth disease

Similar to bacteria, there are helpful and harmful yeast and molds

Contaminants
1. Residual
 Used in growing the food supply
2. Foodservice chemicals
 Cleaners, polishes, pesticides, and abrasives
3. Toxic metals
 Lead, mercury, copper, zinc, and antimony

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

Bacteria
Smallest of the three groups which are found everywhere in people, animals,
plants, air, water, and food.

Controls in the Fight against Bacteria

1. Temperature
The most important factor in the pathogenic bacteria’s environment because it is the
factor most easily controlled by food services workers.
2. Time
a. Lag phase- getting comfortable
b. Log phase- accelerated growth
c. Stationary phase- overcrowding
d. Decline or negative growth phase- bacteria die at an accelerated rate.
3. Moisture
a. Bacteria need moisture to live.
b. Bacteria growth is halted but not killed in dehydrated foods.
c. When dehydrated foods are rehydrated, bacteria present can flourish, and the
food may become potentially hazardous.
4. Acid/ alkali balance
a. Bacteria are affected by the pH of their environment.
b. They can survive in a wide range of pH levels.
c. They prefer a neutral environment with a pH of 6.6-7.5.
5. Atmosphere (OXYGEN)
a. Aerobic
Thrive on oxygen
b. Anaerobic
Cannot survive in the presence of oxygen
c. Facultative
Will adapt and can survive with or without oxygen.

Ph Measurements
pH range
Alkaline 14

Neutral 7

4.5 ideal for the growth

Bacteria and mol

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

Water Activity (aw)

1. Microorganism requires water to live.
The amount of water available to the microorganisms and not the total amount of
water determines their growth.
2. Bacteria, yeast, and mold can only utilize food if it is dissolved in water so that it can
pass through their cell wall.
3. If water is made unavailable in food, growth can be prevented.
Temperature
Microorganisms can be classified according to their optimum temperature required for
growth.
Hand Washing
1. Use hot water.
2. Apply antibacterial soap.
3. Rub hands and forearms briskly with lather for at least 20 seconds.
4. Scrub between fingers and clean nails with a clean brush.
5. Rinse thoroughly under hot running water; reapply soap and scrub hands and forearms
for another 5-10 seconds; rinse again.
6. Dry hands with single-use towels using the towel to turn off the water; discard the towel
in a trash receptacle.
HACCP
Hazard Analysis Critical Control Points is an effective and efficient system for managing
and maintaining sanitary conditions in all types of foodservice operations.

A HACCP SYSTEM FLOWCHART

Identify potential hazards and
Evaluate their severity and risks

Identify the critical control points, which are steps

Where hazards can be reduced or eliminated

Establish procedures for controlling

Hazards and correcting problems.

Monitor the critical control points

And correct problems as they arise.

Set up and use a record-keeping system.

Verify that the system is working

And adjust it as needed

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

The Safe Worker

1. Personal safety
2. Occupational Safety and Health Act (OSHA)
3. Fire safety
4. Know what kind of fire extinguisher you have and how to use it
5. First aid
a. CPR
b. Heimlich manoeuvre

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

Name: Date:
Course/ Year/ Section: Rating:

Activity 1.3 a Essay

Rubrics
Criteria 5 4 3 2
Content Main ideas are clear and Main ideas are clear Main ideas are Main ideas are not
are well supported by but are not well somewhere clear clear
detailed and accurate supported by
information detailed information
Organization The organization of ideas The organization is The organization The essay shows
supports the writer’s appropriate, and the is generally little evidence of
focus. Effective and sequencing of ideas appropriate, and organization or
varied transitions are is logical. Varied ideas are clearly sequencing, lacking
used. transitions are used. sequenced but a clear introduction
may be repetitive. and conclusion.
Transitions are
used.
Writing The writer demonstrates The writer The writer The writer lacks an
Convention full command of the demonstrates demonstrates understanding of the
conventions of the English knowledge of the minimal control of conventions of the
language. No errors are conventions of the the conventions of English language.
evident English language. the English Errors are pervasive
Errors are frequent language. Errors that completely
and interfere with are frequent and interfere with the
meaning and interfere with meanings and
thoughts. meaning and thoughts.
thoughts.

Direction: Answer the following question given below:

1. Name incidents of food poisoning in the Philippines setting.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

2. What is common food poisoning in Southeast Asia?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

3. If a customer complains of food poising or contamination, how do you handle the

situation?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

4. Why do culinary students wear their laboratory attire (chef’s jacket & pants) upon
entering the kitchen or the food preparation area and must not wear street clothes?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

5. Why the chef’s jacket is double-breasted? What is the Importance of the design?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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Name: Date:
Course/ Year/ Section: Rating:

Assessment 1.3 a
Direction: Write the cause and effect of food spoilage in the product and how to prevent cross-
contamination in the column below.

Name CAUSE EFFECT PREVENTION

1. Staphylococcus
Organism
2. Chemical
spoilage
3. Physical spoilage

4. Microbial
spoilage
5. Salmonella
infection
(Salmonellosis)
6. Streptococcal
Infection
7. Bacillus

8. Molds

9. Food
poisoning

10.Toxic foods

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LESSON 4: SOURCES OF MICROBIAL CONTAMINATION

Specific Objectives
At the end of lessons the students are able to:
a. identify the sources of microbial contamination,
b. familiarize the pathogenic bacteria that cause food poisoning; and
a. determine the foods according to storage.

SOURCES OF MICROBIAL CONTAMINATION

1. Microorganisms are widely distributed in nature

2. Foods are susceptible to microbial attacks because of their nutrient contents.

A. Environment
1. Microorganisms are found in the soil, air, water, and dust.
2. Fish and seaweeds contain the microorganism from its natural habitat, the seas and
pounds, vegetables and fruits from soil and air, domestic animals from pastures, pens,
soils, feeds, and air.
3. The degree of environmental pollution will greatly influence the initial microbial load of
the material.

B. Primary Processing
1. During harvest, packaging, and transport, the product will pick up microorganisms from
the soil, dust, handling container, vehicle, and food.
2. Insect’s pests such as flies, cockroaches, and rodents will also contribute to the load.
3. Handling can worsen the situation for the entrance of microorganisms.

C. Secondary Processing
1. Processing and packing can add more microorganisms.
2. Animal pets in the processing plants, dirty food contact surfaces, and dirty food handlers
can contribute to the microbial load.

PATHOGENIC BACTERIA THAT CAUSES FOOD POISONING

1. Staphylococcus Organism-is a puss-forming an ordinary present on the surface of the

skin, under the fingernails and the nose and throats.
2. Botulism-is a more severe type of food poisoning. The ingestion of the topic causes this
by clostridium.
Botulinum- a spore-forming organism that usually resistant to heat.
3. Salmonella infection (Salmonellosis)- accounts for numerous cases of
gastrointestinal disorders.
4. Streptococcal Infection-is due to the ingestion of food contaminated directly or
indirectly from the discharge of nose and throat absence of food handlers or through
sneezing or coughing of infected persons.
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1. Streptococcal infection- is inactivated at refrigeration to temperature and is

destroyed heat.

TYPES OF HAZARDS

1. Chemical Hazards- this includes substances such as cleaning solutions and sanitizers.
2. Physical Hazard- are foreign particles, like glass or metal
3. Biological Hazard-comes mainly from microorganisms.

CLASSIFICATION OF FOODS ACCORDING TO STORAGE

1. Stable or Non-Perishable- those that can be stored for almost an unlimited period.
2. Semi Perishable Food- those that can keep for a limited period.
3. Perishable Foods- those that spoil readily without some means of preservation.

The higher the amount of moisture, the more quickly it spoils. The lower the moisture
of content, the longer it can be kept.

TECHNOLOGICAL FUNCTION OF FOOD ADDITIVE

Food additive- is a substance or a mixture of substances other than basic foodstuffs,

which is present in food as a result of production, processing, storage, or packing. Food
additives are added to foods in precise amounts during processing. They are technologically
justified for:
- We are maintaining the nutritional quality of the food.
- Enhancing the keeping quality or stability of food thereby reducing food wastage;
- Making food attractive to consumers in a manner which precludes deception; and
- We are providing essential aids in food processing.
Food additives are substances added to food to improve its:
- Storage properties,
- Appearance,
- Flavor, and
- Nutritive value.

Additives improve the shelf-life of processed foods. Natural additives come from plants
and animals, while other additives are artificial using various chemicals.

Common Types of Additives are:

1. Preservatives,
2. Coloring,
3. Flavoring, and
4. Nutrients

The FDA makes sure that food additives used by food manufacturers are safe and
approved for regulated use.
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CLASSIFICATION OF FOOD ADDITIVES

1. Preservatives are substances added to food to prevent or inhibit the growth of spoilage
organisms. Examples of selected preservatives are:
a. Salt, sugar, vinegar, and pepper (common household preservatives)
b. Prague powder or sodium nitrate (used for meat curing)
c. Sulfur dioxide (sulfuric acid) ad sulfide (inhibit discoloration of cut fruits and serve as
anti-browning agent)
d. Benzoic acid or Sodium benzoate (for fruit juices, jellies, margarine, and catsup)
e. Citric and Tartaric Acids (provide the acid for flavor improvement in syrups, drinks,
and jellies)
f. Alum and soaked lime or apog (used as a firming agent for pickles and fruits
preserves)

2. Antioxidants
Oxidation reaction results in many deteriorative effects on foods, for example, the
rancidity of food fats and discoloration (enzymes)in fruits. Anti-oxidant are used to prevent
these. The antioxidants perform their function by breaking the oxidation chain of reaction, thus
preventing further oxidation. Acidic substances like Ascorbic, Citric, and Phosphoric Acids are
frequently added with antioxidants to avoid are Leutylated Hydroyausele (BHA), and Leutylated
Hydroxyloluene (BHT) is excreted rapidly while BHT is slowly excreted by the human body.

Anti-oxidant are very beneficial in preventing spoilage in animal fats caused by oxidation.
During prolonged storage, anti-oxidants may also be added to fats to increase the storage time
of certain foods (for example, pastry, potato chips, and crackers) made with fats. The use of
anti-oxidants must be government-approved.

3. Sequestrants
Sequestrant is a chemical that combines with a substance and sets aside so it can be
removed from the food. Sequestrants are used to inactive a substance which interferes with the
processing of food. They are frequently used to keep the minerals settling out of beverages and
making them cloudy. Sorbital and Phosphoric acid are used s sequestrants.

4. Humectants
Humectants prevent food from drying out. Glycerin, Sorbital, and monitor are called
humectants and are used in foods such as coconut and certain confections to help retain
moisture.

5. Bleaching and Maturing Agents, Starch Modifier

Chemicals such as Chlorine Dioxide, Bromide and Iodide, and Chlorine are used as
Isolate and maturing agents for flour. The use of these materials reduces the time required for
natural aging of flour and therefore is economically important. It is the usual procedure that flour
is bleached and matured with chorine. Bleaching agents are also used in the manufacturing of

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

specific cheese to impart a white color. The bleaching agent used is Benzyl Peroxide is used to
blench tripe, a variety of meat.

6. Stabilizers, Thickener
Agar-agar, Gelatin, Potentate Sodium are commonly used as stabilizers and thickening
agents for beverages, ice cream, icings, baked goods, and cheese spreads.

7. Surface Active Agents

Lecithin is an emulsifier, an example of surface-active agents. When added to baked
goods, it facilitates the machining of dough and improves the resulting bread appearance. In
frozen desserts, like ice cream, the whipping qualities are enhanced when a small amount of
emulsifier is added.

8. Anti- Caking Agents and Enzymes

Calcium Phosphate, Silica Gel in curing mixes, and Steerages are examples of anti-
caking agents.

CRITERIA FOR USE

Before being considered for use in food, a chemical preservative needs to fulfil the
following conditions (Borgstrom, 1968)
1. It must be non-toxic and suitable for application
2. It must not impart off-flavor when used at levels effective in controlling microbial growth
3. It must be readily soluble
4. It must exhibit antimicrobial properties over the PH range over each particular food
5. It should be economical and practical to use.

COMMONLY USED FOOD ADDITIVE

1. Binders and Strengtheners- aids in binding ingredients together to improve the texture
of baked products. All come from milk, soybeans, or wheat.
2. Food Coloring- Probably the most controversial category of food additives. Coloring
may be natural (N) or Synthetic (S). However, the words “artificial color” must be
included on the label if the substance is added solely to color the food. This is regardless
of whether it is natural or synthetic.
3. Emulsifiers- added to foods to prevent separation of ingredients such as oil and vinegar
in salad dressings. In baking, emulsifiers improve the volume and uniformity of bread
and rolls.
4. Flavor ingredients- the largest category of food additive used strictly to add flavor to
foods. Synthetic flavors are often cheaper than the real thing that helps to meet
consumer’s demands when there is not enough of certain flavors available in nature.
5. Flavor enhancers- improve the natural flavor of foods without actually adding any of
their own.
6. Humectants- Help food to retain moisture.
7. Nutrients- added to foods to improve their nutritional value and to replace nutrients that
are sometimes lost in processing.

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

8. Preservatives- extend storage time and prevent spoilage and growth of bacteria, molds,
and fungi.
9. Sweeteners- added to make the aroma or taste of food more agreeable or pleasurable.
10. Stabilizers, Thickeners- added to foods to improve body consistency, and texture,
many are natural carbohydrates.
11. Sealants- Used to seal moisture in fresh fruits and vegetables, candies, gums, and
dietary supplements.

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

Name: Date:
Course/ Year/ Section: Rating:

Activity 1.4 Bread Mold Experiments - #1

Things you’ll need:

 Bread
 Water
 Plastic zipper bag
 Masking tape
 Marker
 Notebook
 Pen
 Camera

Bread Mold Science Experiment #1:

1. Ask permission to conduct this experiment.

2. Sprinkle water on a slice of bread.
3. Put the bread in the plastic bag.
4. Seal the plastic bag.
5. Tape the plastic bag closed.
6. Place a small piece of tape in the corner of the bag and label it with today’s date.
7. Stash the plastic bag in a warm place outside of the house where it will be undisturbed
for seven days.
8. Inform your parents and siblings about your experiment so no one will attempt to throw
away (or eat!) your experiment.
9. Track the growth of your mold by checking it every day. Write down notes about the size
and color of your colony. If you can, take a photograph of the mold each day.
10. At the end of the experiment, throw away the sealed bag containing the moldy
bread. You do not want to be around when the bag opens. Inhaling mold spores is
harmful.

Questions: 

1. When did the mold first appear?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

2. What color is the mold?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

3. Why is the different mold color?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

4. Where on the bread did the mold grow? (e.g., the corner, the middle)
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
5. Why do you think that is?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
6. Why do you think inhaling mold is bad? (Hint: Mold loves to grow in warm, moist places
and will eat just about anything organic)
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

Name: Date:
Course/ Year/ Section: Rating:

Assessment 1.4 True or False.

Direction:Write the letter “T” if the statement is correct and the letter “F” if the statement is
wrong.
_____1. Foods are susceptible to microbial attacks because of their nutrient contents.
_____ 2. The degree of environmental will not influence the microbial load of the material.
_____ 3. Contamination of food through poor personal hygiene cause death.
_____ 4. Microorganisms are found in the soil, air, water, and dust.
_____ 5. The lower the amount of moisture ,the more easily it spoils; the higher the moisture
of content, the longer it can be kept.
_____ 6. Bleaching agents are also used in the manufacturing of certain cheese to impart
white color.
_____ 7. Sequestrants are used in foods such as coconut and certain confections to help
retain moisture.
_____ 8. Food enhancers are the most controversial category of food additives
_____ 9. Oxidative reaction results in many deteriorative effects on foods.
_____ 10. Contamination of food through poor personal hygiene.
_____ 11. It must exhibit antimicrobial properties over the PH range of each particular food.
_____ 12. Perishable foods those that can keep for a limited period.
_____ 13. Sealants added to foods to improve body consistency and texture.
_____ 14. Sweeteners add to make the aroma or taste of food more agreeable.
_____ 15. The FDA makes sure that food additives used by food manufacturers are not safe
and approved for regulated use.
_____ 16. Chemical hazards include substances such as cleaning solutions and sanitizers.
_____ 17. Microorganisms are found in the soil, air, water, and dust.
_____ 18. The antioxidants perform their function by breaking the oxidation chain of reaction.
_____ 19. Flavor ingredients are the largest category of food additive used strictly to add
flavor to foods.
_____ 20. Botulism is not a serious type of food poisoning.

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

MODULE 2: TECHNOLOGICAL FUNCTION OF FOOD ADDITIVE

Module Overview

It focuses on the technological function of food additive. In this module, you will be able
to appreciate food additives are utilized in the preparation and processing of almost all types of
food to give favorable attributes to the food we eat. Very simply, it is a substance which is added
to food to enhance its flavor, appearance, or other favorable quality.

Module Outline
Lesson 1. The technological function of food additive
 Classification of food additives
 Criteria for use
 Commonly used food additive
 The food products and its methods of storage

Lesson 2.Fruits and Vegetables Processing

 Fruits and vegetables possible for processing
 Pickling
 Do’s and don’ts of pickling fruits and vegetables
 Winemaking
 Vinegar production

Lesson 3. The general direction in making Jams, Jellies, Marmalades, Chutney,

Conserve, Ketchup, Candies, and Candied Fruits Jams
 Rules for making jam and characteristics of a good jam
 Rules for making jellies
 Preparation of marmalade
 The difference between candies and candied fruits

Lesson 4. Meat processing

 The different preservative used for meat processing and its function
 Method of preserving meat

Module Learning Outcomes:

1. The learners demonstrate an understanding of;

a. The technological function of food additive

b. Fruits and Vegetable Processing
c. The general direction in making Jams, Jellies, Marmalades, Chutney,
Conserve, Ketchup, Candies, and Candied Fruits Jams
d. Meat processing

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i-Link College of Science and Technology, Inc. FOOD PROCESSING

LESSON 1: TECHNOLOGICAL FUNCTION OF FOOD ADDITIVE

Specific Objectives:
At the end of lessons the students are able to:
a. identify the technological function of food additive,
b. determine the food additives and commonly used food additive; and
c. state the food products and its methods of storage.

Food additive- is a substance or a mixture of substances other than basic foodstuffs,

which is present in food as a result of production, processing, storage, or packing. Food
additives are added to foods in precise amounts during processing. They are technologically
justified for:
- Maintaining the nutritional quality of the food.;
- Enhancing the keeping quality or stability of food thereby reducing food wastage;
- Making food attractive to consumers in a manner which precludes deception; and
- We are providing essential aids in food processing.
Food additives are substances added to food to improve its:
- Storage properties,
- Appearance,
- Flavor, and
- Nutritive value.
Additives improve the shelf-life of processed foods. Natural additives come from plants
and animals, while other additives are artificial using various chemicals.

Common Types of Additives are:

1. Preservatives,
2. Coloring,
3. Flavoring, and
4. Nutrients

The FDA makes sure that food additives used by food manufacturers are safe and
approved for regulated use.

Classification of food additives

1. Preservatives are substances added to food to prevent or inhibit the growth of spoilage
organisms. Examples of selected preservatives are:
g. Salt, sugar, vinegar, and pepper (common household preservatives)
h. Prague powder or sodium nitrate (used for meat curing)
i. Sulfur dioxide (sulfuric acid) ad sulfide (inhibit discoloration of cut fruits and serve as
anti-browning agent)
j. Benzoic acid or Sodium benzoate (for fruit juices, jellies, margarine, and catsup)

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k. Citric and Tartaric Acids (provide the acid for flavor improvement in syrups, drinks,
and jellies)
l. Alum and soaked lime or apog (used as a firming agent for pickles and fruits
preserves)

2. Antioxidants
Oxidation reaction results in many deteriorative effects on foods. For example, the
rancidity of food fats and discoloration (enzymes)in fruits. Anti-oxidant are used to prevent
these. The antioxidants perform their function by breaking the oxidation chain of reaction, thus
preventing further oxidation. Acidic substances like Ascorbic, Citric, and Phosphoric Acids are
frequently added with antioxidants to prevent are Leutylated Hydroyausele (BHA), and
Leutylated Hydroxyloluene (BHT) is excreted rapidly while BHT is slowly excreted by the human
body.
Anti-oxidant are very beneficial in preventing spoilage in animal fats caused by oxidation.
During prolonged storage, anti-oxidants may also be added to fats to increase the storage time
of certain foods (for example, pastry, potato chips, and crackers) made with fats. The use of
anti-oxidants must be government-approved.

3. Sequestrants
Sequestrant is a chemical that combines with a substance and sets aside so it can be
removed from the food. Sequestrants are used to inactive a substance which interferes with the
processing of food. They are frequently used to keep the minerals settling out of beverages and
making them cloudy. Sorbital and Phosphoric acid are used s sequestrants.

4. Humectants
Humectants prevent food from drying out. Glycerin, Sorbital, and monitor are called
humectants and are used in foods such as coconut and certain confections to help retain
moisture.

5. Bleaching and Maturing Agents, Starch Modifier

Chemicals such as Chlorine Dioxide, Bromide and Iodide, and Chlorine are used as
Isolate and maturing agents for flour. The use of these materials reduces the time required for
natural aging of flour and therefore is economically important. It is the usual procedure that flour
is bleached and matured with chorine. Bleaching agents are also used in the manufacturing of
certain cheese to impart a white color. The bleaching agent used is Benzyl Peroxide is used to
blench tripe, a variety of meat.

6. Stabilizers, Thickener
Agar-agar, Gelatin, Potentate Sodium are commonly used as stabilizers and thickening
agents for beverages, ice cream, icings, baked goods, and cheese spreads.

7. Surface Active Agents

Lecithin is an emulsifier, an example of surface-active agents. When added to baked
goods, it facilitates the machining of dough and improves the resulting bread appearance. In
frozen desserts, like ice cream, the whipping qualities are enhanced when a small amount of
emulsifier is added.
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8. Anti- Caking Agents and Enzymes

Calcium Phosphate, Silica Gel in curing mixes, and Steerages are examples of anti-
caking agents.

CRITERIA FOR USE

Before being considered for use in food, a chemical preservative needs to fulfil the
following conditions (Borgstrom, 1968)
1. It must be non-toxic and suitable for application
2. It must not impart off-flavor when used at levels effective in controlling microbial growth
3. It must be readily soluble
4. It must exhibit antimicrobial properties over the PH range over each particular food
5. It should be economical and practical to use.

COMMONLY USED FOOD ADDITIVE

1. Binders and Strengtheners- aids in binding ingredients together to improve the texture
of baked products. All come from milk, soybeans, or wheat.

2. Food Coloring- Probably the most controversial category of food additives. Coloring may
be natural (N) or Synthetic (S). However, the words “artificial color” must be included on
the label if the substance is added solely to color the food. This is regardless of whether it
is natural or synthetic.

3. Emulsifiers- added to foods to prevent separation of ingredients such as oil and vinegar
in salad dressings. In baking, emulsifiers improve the volume and uniformity of bread and
rolls

4. Flavor ingredients- the largest category of food additive used strictly to add flavor to
foods. Synthetic flavors are often cheaper than the real thing that helps to meet
consumer's demands when there is not enough of certain flavors available in nature.
5. Flavor enhancers- improve the natural flavor of foods without actually adding any of
their own.

6. Humectants- Help food to retain moisture.

7. Nutrients- added to foods to improve their nutritional value and to replace nutrients that
are sometimes lost in processing.

8. Preservatives- extend storage time and prevent spoilage and growth of bacteria, molds,
and fungi.

9. Sweeteners- added to make the aroma or taste of food more agreeable or pleasurable.

10. Stabilizers, Thickeners- added to foods to improve body consistency, and texture, many
are natural carbohydrates.

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11. Sealants- Used to seal moisture in fresh fruits and vegetables, candies, gums, and
dietary supplements.

THE FOOD PRODUCTS AND ITS METHODS OF STORAGE

FOOD SUGGESTED RECOMMENDED SUGGESTED

MAXIMUM MAXIMUM STORAGE PACKAGING
TEMPERATURE MATERIAL
(F)
CANNED 70 12 months
PRODUCSTS
Cook dishes with 36 Served day prepared
egg, meat, milk, fish,
poultry
Cream-filled pastries 36 Served day prepared
DAIRY PRODUCTS
Milk (fluid) 40 Three days In the original
container, tightly
covered
Milk (dried) 70 Three months In original container
tightly covered
Butter 40 Two weeks In waxed cartons
Cheese (hard) 40 6 months Tightly wrapped
Cheese (soft) 40 7 days In tightly covered
container
Ice cream and ice
EGGS
Shells, (fresh) 40 Three weeks Unwashed
Pasteurized liquid 40 3 days (once container Cardboard loosely
is opened) wrapped
Hard cooked 40 7 days In covered container
Fish (fresh) 36 5 days
Frozen products 0(to-20) 1 growing season to Original container
fruits another
Beef, poultry, eggs 6-12 months Original container
FRUITS
Peaches, plums, 50 Seven days Unwashed
berries
Apples, pears, citrus 50(to 70) 2 weeks Original container
Left over 36 1 day In covered container
MEAT
Ground 38 2 days Loosely wrapped
Fresh meat cut 38 3-5 days Wrapped in semi
Moisture-proof paper
Liver and variety of 38 Two days Loosely wrapped
meat
Cold cuts (sliced) 38 3-5 days Wrap in semi
Moisture proof paper
Cured bacon 38 7 days May wrap tightly
Ham (tender cured) 38 1-6 weeks May wrap tightly
Ham (canned) 38 Six weeks Original container,
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Unopened
Dried beef 38 Six weeks May wrap tightly

Name: Date:
Course/ Year/ Section: Rating:

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Activity 2.1
Direction: Picture analysis about food additives we use in the kitchen

1.___________________________________________________________
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2._____________________________________________________
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3._____________________________________________________
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Name: Date:
Course/ Year/ Section: Rating:

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Assessment
Directions: Write/ Draw a star in the column where they belong or used in food additives.

PRESERVATIVES ANTIXIODANTS STABILIZERS BLEACHING ENZYMES HUMECTANTS

1. Silica gel

2. Sulfur-
Dioxide
3. Gelatin
4. Salt
5. Glycerine

6. Citric
7. Chloride
Dioxide
8. Prague
Powder
9. Phosphori
c Acids
10. Bromine
11. Potentate
Sodium
12. Tartaric
Acids
13. Sorbital
14. Chlorine
15. Sodium
Benzoate
16. Monitol
17. Agar-agar
18. Vinegar
19. Ascorbic
20. Calcium
Phosphat
e

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LESSON 2: FRUITS AND VEGETABLES PROCESSING

Specific Objectives:
At the end of lessons the students are able to:
a. understand the fruits and vegetables possible for processing ,
b. Apply how to pickling fruit and vegetables with ingredients and procedure; and
c. Prepare to make vinegar production (sinamak).

FRUITS AND VEGETABLES POSSIBLE FOR PROCESSING

FRUITS PREPARATION
Apple Wash, peel, core and slice crisp, firm. Slice medium apples into
twelfths large one into sixteenths.
Apricots Wash, halve and pit firm, ripe apricots. Peel and slice if desired.
If apricots are not peeled, heat in boiling water for ½ minutes to
keep skins from toughening during freezing in cooled water,
drain.
Avocados Select avocados that yield gentle pressure with rid free from
dark blemishes peel fruit, cut in half, and remove the pit.
Avocados are best frozen as a puree- unsweetened for salads
and sand switches, sweetened for other uses; Avocados are
not satisfactory frozen whole or sliced. For better quality
products and ¼ teaspoon (750 mg) ascorbic acid to each quart
of puree or add one tablespoon lemon juice for each other two
avocados.
Bananas Select firm ripe bananas. Peel; mash thoroughly. And add ½
teaspoon (1500 mg) ascorbic acid per cup of mashed banana.
We packed in moisture- vapor resistant container.
Blackberries or Wash and sort fully ripe, firm berries. Discard soft or Detective
Dewberries berries.
Blueberries or Wash and sort fully ripe berries, removing leaves, steam, and
huckleberries detective berries.
Cherries: sour Wash, stem and pit bright tree-ripened cherries
Cherries: sweet Wash, stem and pit bright tree-ripened cherries of a dark-
colored slice.
Melons: Cantaloupe, Select firm-flesh, well-colored, ripe melons. Remove seeds and
honeydew or watermelon peel. Cut into slice, cubes or balls.

Peaches or nectarines Sort, wash and peel-ripened fruit

Pears Wash, peel, core and slice crisp, firm, well-flavored pears.

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Persimmons Select orange-colored, soft-ripe persimmons. Sort, wash, peel,

and cut into sections. Press fruit through a sieve to make a
puree. For a better product, to each quart of puree, add 1/8
teaspoon (375 mg) ascorbic acid. Puree made from native
varieties needs sugar. Puree made from native varieties needs
no sugar. Puree made from cultivated varieties maybe packed
with or without sugar.
Pineapple Select fir, ripe pineapple with full and aroma. Pare and remove
core and eyes. Slice, dice, crush, or cut the pineapple into
wedges or sticks.
Raspberries Wash and drain, full, well-colored berries.
Strawberries Wash and remove caps from fully ripe, firm berries with a deep-
red color.
VEGETABLES PREPARATION
Globe artichoke hearts Select those with uniformly green color, compact globes, and
tightly adhering leaves. Remove all leaves and choke or fuzzy
portion. The portion that is left at the base is the heart. Cutaway
the stem just below the heart and trim any woody portions.
Wash hearts in cold water and drain. Blanch, cool, and strain.
Pack leaves no headspace: seal and freeze.
Jerusalem artichokes See Irish Potatoes.

Asparagus Wash thoroughly, sort by size. Cut in 2- inch lengths or leave in

spears. Blanch, cold land drain. Package, seal and freeze.
Beans: green or wax Select young tender beans. Wash and remove ends. Leave
whole, slice or cut into 1- inch to inch lengths Blanch, cold, and
drain. Pack, leaving no headspace: seal and freeze.
Broccoli Wash and trim if insects are present soak ½ hour in a solution
of the teaspoon salt to 1 gallon of cold power. Split lengthwise
into pieces no more than 1-1/2 inches across Blanch, crisp and
drain. Package, seal and freeze.
Brussels Sprouts Select green, firm, compact heads. Make sure no insects are
present. Trim, removing coarse outer leaves. Wash and sort.
Blanch, cold, and drain. Package, seal and freeze.
Cabbage (for cooked Select fresh, compact heads. Make sure no insects are present.
Trim, removing coarse outer leaves. Wash and sort. Blanch,
dishes)
cold, and drain. Package, seal and freeze.
Carrots Select tender, milk- flavored carrots. Remove tops: Wash and
peel. Leave small carrots whole. Cut other in 1/4 inches
cubes, thin slice or lengthwise strips: Blanch, cool and drain
package, seal freeze.
Cauliflower Choose tender, firm, snow-white heads. Break into pieces
about 1 inch across. Wash, if insects are present, soak ½ hour
in a solution of 4 teaspoons salt to 1 gallon of cold water. Drain.
Blanch, cool promptly and drain packages, seal and freeze.
Celery (for cooked Select crisp, tender stalks, free from strings. Wash thoroughly,
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dishes) trim, and cut stalks into 1inch lengths. Blanch, cool promptly
and drain. Package, seal and freeze.
Corn: on the cob Sort ears according to size. Small ears- 1- ¼ inches or less in
diameter. Medium ears -1-1/4 to 1-1/2 inches in diameters.
Large ears- over 11/2 inches in diameter. Blanch, cool
completely and drain. Package, seal and freeze.
Eggplant Wash, peel, and slice 1/3 inch thick. Blanch in a gallon of water
containing 4 ½ teaspoons citric acid or ½ cup lemon juice. Cool
and drain. Package, seal and freeze.
Green: beet green, For frying- package the drained sliced with freezer wrap
between slices: seal and freeze.
Collars, chard, kale, Select tender leaves. Wash and remove stems. Blanch, cold,
and drain. Package, Seal, and freeze.
mustard greens,
spinach or turnip
greens
Fresh herbs (for Wash, drain, and pat dry with paper towels. Wrap a few springs
or leaves in freezer wrap and place in a freezer bag: seal and
cooked dishes)
freeze.
Kohlrabi Select stems when fully grown but tender. But off tops and
roots. Wash and peel off the though bark. Leave whole or dice
in ½ inch cubes. Blanch, cool promptly and drain. Package,
seal, and freezer.
Mushrooms Choose mushrooms free of spots, Sort by size; wash and trim
ends. For better color, soak 5 minutes in a solution of 1-pint
water and one teaspoon lemon or 11/2 teaspoon critic acid
Blanch, cold, and drain.
Okra Wash ponds and separate into small pods (4 inches or less)
and large pods. Remove the stems at the end of the seed’s
cells, being careful not to expose the seed cells Blanch, cold,
and drain. Leave whole or slice crosswise package, seal, and
freeze.
Onion (for cooked Choose a mature bulb and clean as for eating. Blanch, cool
promptly and drain. Package, seal and freeze.
dishes only)
Green onion Young green onions may be chopped for salads and
sandwiches and frozen without blanching, but they will not be
crisp. They will be highly flavored but maybe be slightly tough.
Onion Rings Wash, peel, and slice onions. Separately into rings. Blanch,
cool promptly, drain, and coat with flour. Dip in milk. Coat with a
mixture of equal parts cornmeal and pancake mix. Arrange in a
single layer on a tray. Freeze. Pack into containers using plastic
wrap to separate the layers: seal and freezer. To serve, fry
frozen rings in 375 oil until golden brown.
Peas: edible pod Choose table-ready, tender pods. Wash, remove blossoms
ends and string. Leave the whole—Blanch, cold, and drain.
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(snow, sugar, sugar Package, seal and freeze.

snap or Chinese)
Pease: field Wash pods, shell, blanch, cold, and drain—package, seal, and
drain.
Pease: green Pick a sweet and tender table- ready peas—Shell, blanch, cold,
and drain. Package, seal and freeze.
Peppers: hot Wash removes stems. Package, seal and freeze.

Peppers: sweet Wash, cut in half, and remove stems and seeds. Suppose
desired, into ½ inch strips or rings. For use in cooked dishes-
blanch, cold, and drain package, seal, and freeze. For use in
uncooked or cooked food- do not blanch package, seal, and
freeze.
Peppers: pimiento Peel by roasting in the oven at 400 to 450 F for 6 to 8 minutes
or until skins can be rubbed off. Wash off charred skins, remove
stems and seeds. Package, seal and freeze.
Potatoes: Irish Select new potatoes directly from the garden. Peel or scrape
and wash. Blanch and cool. Package, seal and freeze.
For French fries- wash and peel mature potatoes. Cut into 1/3-
inch by 3/8-inch strips. Rinse in cold water, dry thoroughly.
Deep fry in hot fat (360 F) for about 5 minutes until tender but
not brown. Drain and cool. Package, seal and freeze. To serve,
heating 470 F oven until golden brown.
Pumpkin See winter squash.

Rutabagas Select young, medium-sized rutabagas. Cut off tops, wash and
peel.

Cubed-cut into cubes, blanch, cold, and drain, seal and freeze

Mashed-cut into chunks and cook until tender in boiling water.

Drain, mash, and cold. Pack into containers, seal, and freeze.
Chayote Squash Select those with tender skins, wash, remove stem blossom
end. Do not pare. Device removing seeds. Blanch, cold and
(vegetable Pear)
drain package, seal, and freeze.
Summer squash Select young tender squash. Wash and cut into ½ inches
slides. Blanch, cold, and drain. Package, seal and freeze.
(including Zucchini)
Grated zucchini for baking-steam in small quantities until
translucent. Pack in amounts used in recipes, allowing
headspace. Put the container in cold water to cool. Seal and
freeze drain before using baking.
Winter squash Select mature squash or pumpkin. Wash cut into small pieces
and remove seeds. Cook until soft boiling water, in steam or
(including squash) and
350 F oven. Removed pulp from rind. Mash, cold, and freeze.
pumpkin
Sweet potatoes Wash and sort sweet potatoes according to size. Cook until

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tender in water, steam. To prevent whole or sliced sweet

potatoes from darkening, dip for five seconds in a solution of 1
tablespoon citric acid or ½ cup lemon juice per quart of water?
To prevent mashed sweet potatoes from darkening mixed two
tablespoons orange or lemon juice with each quart of mashed
sweet potatoes. Package seal and freezer.
Tomatoes Wash: dip in boiling water for 30 seconds to loosen skins. Peel
core, leave whole or cut in piece, package, seal, and freeze.
Tomato juice Wash and trim tomatoes. Cut into quarters or eights. Simmer 5
to 10 minutes
Tomatoes, stewed Remove stems, peel, and quarter ripe tomatoes. Covert cook
until tender (10 to 20 minutes). Cool, package, seal and freeze.
Green tomatoes Select firm, sound green tomatoes, wash, core, and sliced ¼
inches thick. For frying- pack the slice into containers with
freezer wrap between the slices: seal and freeze.
Turnips Select small to medium, firm, mild-flavored turnips, wash, peel
and cut ½ inch cubes. Blanch, cold, and drain. Package, seal
and freeze.

PICKLING

Pickling, also is known as brining or corning, is the process of preserving food by

anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid or marinating
and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a
pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as
the pickling medium with vinegar.

Another distinguishing characteristic is a pH of less than 4.6, which is sufficient to kill

most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and
spices, such as mustard seed, garlic, cinnamon, or cloves, are often added. If the food contains
sufficient moisture, pickling brine may be produced simply by adding dry salt. For example,
sauerkraut and Korean kimchi are produced by salting the vegetables in vinegar. Unlike the
canning process, pickling (which includes fermentation) does not require that the food be
completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of
fermentation, and the exclusion of oxygen determine which microorganisms dominate and
determine the flavor of the end product. When both salt concentration and temperature are low,
Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma
compounds. At higher temperatures, Lactobacillus Plantarum dominates, which produces
primarily lactic acid. Many pickles start with Leuconostoc and change to Lactobacilluswith higher
acidity.

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Pickling began 4000 years ago using cucumbers native to India. This was used as a
way to preserve food for out of season use and for long journeys, especially by sea. Salt pork
and salt beef were common staples for sailors before the days of steam engines. Although the
process was invented to preserve foods, pickles are also made and eaten because people
enjoy the resulting flavors. Pickling may also improve the nutritional value of food by introducing
B vitamins produces by bacteria.

The term pickle is derived from the Dutch word pekel, meaning brine. In the U.
S. And Canada, the word pickle alone almost always refers to a pickled cucumber
(other types of pickles will be described as “pickled onion,” pickled cauliflower,” etc.),
except when it is used figuratively. In the UK, pickle (as in a “cheese and pickle
sandwich”) refers to Ploughman’s pickle, a kind of chutney. (Wikipedia/Food
Preparation, 2011)

Papaya Pickles

(source: Kawalingpinoy tasty recipe Photo)

(source: Atsara pickled green papaya Photo)

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DO’S AND DON’TS OF PICKLING FRUITS AND VEGETABLES

1. Select your product- use only firm, fresh, unbruised fruits and vegetables of the best
quality. Cucumbers and tomatoes are best of pickled on the day that is harvested fruits
may be slightly under-ripe.
2. Check your equipment – use a stove or clean wooden container for curing and
fermentation. You may find a 2- or 4-gallon container at home useful. A glass jar
container may also be used for cooked pickles in a bottle or enamelware, glass, or
stainless steel, spoons for stirring.
3. Work quickly to conserve freshness- apply this method to avoid deterioration and
avoid delaying of pickling.
4. Choose your method- used modern pickles recipes. Follow the suggested procedures
within reason and taste the pickles before storing them in a cool and dry place. And do
not place them at direct sunlight to retain their taste.
5. Watch your time table – increase the salt concentration as called for in the suggested
procedure.

THE PICKLING SOLUTION

Vinegar, sugar, and spices are the main ingredients in the pickling solution.
Alum and turmeric are often added to improve the crispness and color of the finished
products. The final syrup should be at least 2.5% acetic acid. Pickles are apt. To spoil if
the final acidity is lower than this.
Vinegar- Vinegar gives flavor to pickles, makes the product crisp, and acts as a
preservative.
Sugar-sugar acts as preservative mainly by increasing the density of the
pickle solution. It also adds sweetness to the product.
Spices- the most common spices added to pickled products are whole
cloves, whole allspice, celery seed, mustasa seeds, cinnamon sticks, and
peppercorn.

LACTIC ACID FERMENTATION

Cucumber Pickles, like any other pickled products, maybe prepared without
fermentation or with partial or complete fermentation. Fermented pickles have the advantage

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over non- fermented ones due to the flavor compounds produced by the organisms and
improved texture of the product. Fermentation is carried out by the microorganisms naturally
present or indigenous to the raw materials or by inoculation with a pure culture of the selected
strains of the microorganisms. The taste and aroma of pickled fruits and vegetables are further
improved thru the addition of pickling solutions and spices. The product is considered stable due
to the combined effect of salt, sugar, and vinegar, which serve as preservatives.

Materials:
Fresh, young cucumber graduated cylinder
Full- mouthed plastic container plastic
For brine fermentation pressing stone, various sizes
Tray full-mouthed glass jars
Rock salt sugar, refined
Vinegar, Del Monte hand refractometer
Alum and turmeric (optional) spices
Salinometer

Procedures:
1. Select the pickling size cucumber. It should be comparatively young and fresh.
2. Salting

There are two methods and salting cucumber:

A. Dry salting- this is divided into two stages.

First stage salting consists of the following:

Cucumber- 10 kilos
Salt- 1.3 kilos
Brine (10% NaCI)- 500ml

Arrange cucumber in layers in a wooden or plastic container. Sprinkle salt in

between layers, placing more salt on the upper layer. Add the brine solution, cover, and
put the gravestone approximately 35% of the weight of raw cucumber. Ferment for 4 to 5
days.

For the second stage salting, the cucumbers should be taken out of the first
stage salting and pack again using the same amount of salt. The gravestone or weight
should be 15% of the weight of the fresh cucumbers. Ferment for one month at ambient
room temperature.

B. Wet salting- consists of placing the cucumbers in the brine containing 10.6% salt (40
salinometers). To prepare a brine solution, weight 130g of salt and add 1 liter of water.
Check if the reading of the brine solution is 40 salinometer. Immerse the cucumber in a

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brine solution. Provide weight on top of the fermenting vessel to maintain the anaerobic
condition and induce the growth of beneficial organisms.
After three days, add 10-15g of salt/ glass jar fairly until the salt concentration reaches
40 salinometers.

C. Processing Salt Stock Cucumber

a. Desalt the salt stock cucumber for 10-15 hours in several changes of water. Check
saltiness by tasting the cucumber. Add 0.5% alum and .03% turmeric to the final
washing of water to make the cucumber crispy and to retain its green color.

b. Cut the cucumber diagonally in 2 to 3 inches long.

c. Preparation pickling solution as follows:

Sweet -2.0% acetic acid (vinegar) and sugar content of 30 Brine
Sour -3.5% acetic acid and sugar content of 10 Brine
Sweet- Sour - 2.5 acetic and sugar content of 30 Brine

Boil the solution and dip the spices (wrap in cloth) for 5 minutes. Cool for a few
minutes. Pour to the well-drained desalted cucumber. Then, put weight on top to
immerse all the fruits.

d. Drain the cucumber after 2-3 days. Restore the original acid and sugar content of the
pickling solution. Boil pour back the solution to the cucumber. Reheat the process
until the equilibration of sugar and acid is attained.
e. Drain the cucumbers and pack in clean sterilized jars.
f. Pour the hot, freshly-prepared pickling solution over the packed cucumber.
g. Insert a stainless steel spatula or stirring rod into the jar to release the trap bubbles.
Seal.

WINEMAKING

Filipinos are largely liquor and beer drinkers, while wines are only served during
special occasions. It needs only a simple method of preparation, and various fruits and
other starchy and sugar materials are potential sources of wine that are abundant in the
Philippines.

Winemaking, or vilification, is the production of wine, starting with the selection

of the grapes or other produce and ending with bottling the finished wine. Although most
wine is made from grapes, it may also be made from other fruit or non-toxic plant
material. Mead is a wine that is made with honey being the primary ingredient after
water.

Winemaking can be divided into two general categories: still wine production
(without carbonation) and sparkling wine production (with carbonation).
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The science of wine and winemaking is known as oenology. A person who makes wine
is traditionally called a winemaker or vintner.

Wine is the product made by the normal alcoholic fermentation of the juice of
sound and ripe fruits converting the sugar into ethyl alcohol containing not less than 7%
and not more than 18% alcohol by volume.

“Wine is a restorative as a means of refreshment where the powers of life are

exhausted, of giving animation and energy where man has to struggle with days of trials
and sorrow, as a means of correction and compensation where disproportion occurs in
nutrition and as a protection against transient organic disturbances, no product of nature
or art surpasses wine.” (Wikipedia/ Winemaking, 2011)

Wine Making

(Source: Wikipedia/ alcohol drink/ photo)

VINEGAR PRODUCTION
Production of acid by species of Acetobacter is essential in the manufacture of vinegar. The
word vinegar is derived from two French words, “vin” and “aige,” meaning “sour wine.” It is defined as
a product of alcoholic fermentation of starchy or saccharine materials followed by acidification of the
fermented liquor. The flavor and odor of the final products are dependent largely on the materials used
as a source of alcohol. However, the action of yeast during fermentation may result in by-products,
which also affect the flavor. Vinegar is the conversation of sugar or starch into alcohol through the
bacteria Saccharomyces Carevisae, followed by a conversation of alcohol into acid by acetobacteria are
for one month.

Vinegar is a health remedy, neutralizer, a cleaner, condiments, and a preservative. It

can kill bacteria, mold, and germs, yet it is environmentally safe.

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It is possible to make vinegar from home. Homemade vinegar is often far better than
anything you can find at a store, and people have been making vinegar worldwide for hundreds,
if not thousands of years.
In today’s conscious world, this is a great way to go green. Vinegar does an amazing number of
things to benefit your house and yourself. The best part is that it does not leave strong lingering
chemical odors as other cleaners do.

Vinegar can deal with hard water issues as well as everyday uses. It is an amazing product and
can be made from practically anything. For example:
Cider vinegar is from apples
Wine vinegar is made from grapes
Malt vinegar is from fermentation barley
White vinegar is made from grain
You can also use peaches or pears

It’s made from over-fermenting alcohol. As sugar ferments, it's converted to alcohol, but
when alcohol is fermented further with air, the alcohol is catalytically oxidized by the zymase in
yeast and becomes the carboxylic acid acetic acid (the chemical name for vinegar).

Vinegar is a mildly acidic liquid, primarily made as a bi-product of the drink industry. So
malt vinegar is the vinegar of choice in northern Europe, beer-drinking countries. Wine vinegar
originated in winemaking regions, and so is the preferred type in Mediterranean wine-producing
countries. Of course, rice wine vinegar comes from the traditional rice winemakers of the Far
East.

Probably the most important use of acetic acid is in vinegar, where it is used as a
condiment directly on the table or as ingredients the manufacture of mayonnaise, French
dressings, relishes, and many other food products.

Common raw materials for making vinegar are sugar cane juice, coconut water, or nipa
sap. Aside from these pineapples, bananas, oranges, potatoes, and sweet potatoes can also be
fermented into vinegar. Waste peels and fruit cores can be put to good use as starting materials
for vinegar.

Grid or crush the fruit, then boil in the water of the same amount as ground flesh, peels,
and cores. Boil until soft, then strain the juice through a cheesecloth.

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Add one-fourth of a cake of fresh yeast that has been well-broken up, for every liter of
juice. Stir very well, and then place in earthenware or glassware or glass jars. Cover with a
clean cloth and let the mixture stand for about two weeks.

After this period, separate the clear liquid from the sediments. Prepare fresh,
unpasteurized vinegar, also called “ mother vinegar,” which is the white gummy mass that
usually forms in vinegar. Add this to the liquid and mix it very well. Cover the container with
cloth, and then allow to stand in a warm place until it has acquired a flavor strong enough for
use. Filter the clear liquid, then bottle and cover tightly. (Wikipedia/ vinegar, 2011).

COCONUT WATER NATURAL VINEGAR

Ingredients:
3 liters fresh coconut water
3 cups refined sugar
¼ teaspoon yeast
1liter vinegar starter

Procedure:

1. Strain fresh coconut water to filter dirt.

2. Mix sugar in coconut water and boil for 5 minutes (or pasteurize at 65 C for 20 minutes)
3. Cool mixture and pour into a bottle.
4. Add yeast and cover the mouth of bottles with loose cotton papers.
5. Let the solution ferment for six days on pasteurize solution at 65 C for 20 minutes and let
it cool down.
6. Add vinegar starter.
7. Ferment solution undisturbed for one month. The whole solution now becomes a vinegar
starter.
8. Add 1 unit of starter to 6 units of a solution in developing coconut vinegar
9. Pasteurize vinegar before using or selling.

GINGER- ORANGE VINEGAR

Ingredient:
½ teaspoon grated fresh ginger
1piece orange tea bag
1 cup vinegar

Procedure:
1. Add ½ teaspoon grated fresh and orange tea bag to the cup vinegar.
2. Strain vinegar before pouring into the clean bottle
3. Cover with a cork or nonmetallic lid.

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Name: Date:
Course/ Year/ Section: Rating:

Activity
0bservations:
1. Record the acidity, pH and salt concentration at 0, 3, 5, 7, 14, and 21 days of
fermentation. Tabulate your results.
2. Plot acidity (% lactic acid), pH, and salt concentration against the time offermentation.
3. Discuss the results.

Questions:
1. Give the advantages and disadvantages of low and high salt concentration in cucumber
fermentation.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

2. Compare wet salting and dry salting methods on the quality of the finished products.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

3. What are the factors that influence the rate of lactic acid fermentation in a brine of
fermenting vegetables?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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Name: Date:
Course/ Year/ Section: Rating:

Activity: Laboratory ( by group/ individual)

1. Prepare and make your pickling fruit and vegetable. Choose one recipe in the given
option below with (recipe, ingredients, and procedure).
 Papaya mixed pickles Pickled cucumber
 Pickled chayote Pickled singkamas
2. Individual laboratory: Prepare one bottle of sinamak with its label and seal.

RUBRICS score
Minse en place 10 pts.
Ordinary preparation of materials, neat working area and style, clean working
clothes, accurate techniques, and punctual completion of work. Special
attention will be given to the hygienic and sanitary handling of food items.
Taste 20 pts.
The natural flavor of the dish should be the predominant factor in gauging
palatability.
Presentation 25 pts.
The dish should be reciprocally completing in both content and color. It is
placed in the appropriate packaging with the correct label.
Recipe Reconstruct act 30 pts.
Practical and easy preparation. Proper procedures and techniques are
observed.
Length of Time 10 pts.
You will be given 1 hour and 30 minutes to perform the tasks
Total Possible Answer 100 pts.

Papaya Mixed Pickles

Ingredients:
1 cup refined sugar
1 cup vinegar
One-piece small- size papaya
½ kilo carrots
¼ kilo sweet pepper
¼ kilo onion
One-piece medium- size ginger
1 ½ teaspoon salt (as needed)

Procedure:
1. Procedure pickling solution by boiling and vinegar. Set aside.
2. Peel papaya, remove seeds and cut into small pieces.
3. Sprinkle salt on papaya and squeeze out the juice that gives milkfish taste.
4. Cut carrots, sweet peppers, and onions into small pieces.
5. Mix papaya and other vegetables and pack loosely in sterilized jars.
6. Pour the hot pickling solution into jars of vegetables.
7. Store at room temperature.

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Pickled Chayote
Ingredients:
Three pieces chayote (big) ¾ cup of sugar
One small carrots 1 cup of native vinegar
One red sweet pepper (Dissolve sugar in a cup of
vinegar)
1/8 kilo native onion then bring to boil)
½ pieces of ginger vinegar one tablespoon salt

Procedures:
1. Wash the chayote, carrot, pepper, and ginger thoroughly.
2. Peel and stirred the chayote.
3. Trim the cut the carrots, onions, ginger, and sweet pepper into desired slices.
4. Sprinkle a little amount of salt and to the sliced chayote and squeeze out the juice
5. Mix the vegetables and place them loosely in the preserving bottles.
6. Pour hot pickling solutions into the vegetables.
7. Seal the bottles tightly and store them.

Pickled Cucumber

Ingredients:
Ten pieces medium cucumber about 3” to 4” long
Two pieces mediums onions, chopped
¼ cup of salt
One teaspoon chopped garlic
One tablespoon chopped ginger root
Two pieces siling labuyo or 1 T sesame seeds, toasted

Pickling Solution
1 cup vinegar
2/3 cup sugar
One teaspoon salt

Procedures:
3. Wash and dry cucumber. Cut in very thin slices without peeling.
4. Place alternate layers of cucumbers, onion, and salt in a crook or enamel pot with a
lid. Let stand overnight at room temperature. Rinse very well, repeats 2 or 3 times,
then completely drains.
5. Mix cucumbers with ginger, garlic, and whole chilli peppers or sesame seeds
instead of chilli if you don’t want it hot. Combine all pickling solution ingredients in a
pot; simmer until sugar is completely dissolved, cool.
6. Place cucumber mixture in sterile jars. Pour pickling solution over mixture.

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Pickled Singkamas

Ingredients:
4 cup singkamas, julienned
¾ cup sugar, ¼ cup water
½ cup vinegar
One teaspoon regular salt
One teaspoon grated ginger
¼ chopped onions

Procedures:
1. Peel singkamas, wash and dry with the paper tower, sliced crosswise, and then cut
into matchstick.
2. Boil sugar, water, vinegar, and salt until sugar is melted.
3. Set aside to cool. Taste and correct seasoning. Do not pour boiling solution on
vegetables, and they become limp.
4. Combine singkamas with ginger and onions and pour cooled vinegar mixture over
then, place in a covered jar.
5. Reminders to do. File all recipes with ingredients and procedures in the portfolio.
Write reflection/ journal in preparing the task with documentation/pictures while doing
the laboratory.

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Name: Date:
Course/ Year/ Section: Rating:

Assessment: Multiple Choices

Direction: Read the following question carefully and encircle the letter of the correct
answer.
1. The principle of adding salt to meat to preserve it is called _____
a) Pickling c) Pickling & Curing
b) Curing d) Neither of the mentioned

2. Which of the following is the source of salt used for the preservation of food items?
a) Solar salt c) Rock salt
b) Welled salt d) All of the mentioned

3. Statement 1: Which among the following types of salts contain chemical impurities?
Statement 2: Which of the following is the use of salt in food?
a) Solar Salt, exerts a growth repressing action on certain microorganisms
b) Rock Salt, can limit moisture availability
c) Welled Salt, exerts a growth repressing action on certain microorganisms
d) All of the mentioned, neither of the mentioned

4. The addition of salt during pickling ____________ hence supplementing the action of
salt.
a) Permits the naturally present lactic acid bacteria to grow
b) Prevents the naturally present lactic acid bacteria to grow
c) Neither of the mentioned
d) None of the mentioned

5. The salt concentration is measured in terms of degree salometer. It is based on the

saturation of water with 25% sodium chloride at room temperature.
a) True c) a and b
b) False d) None of the above
.
6. Which of the following is NOT a step in commercial curing of cucumber?
a) Salt is added to it where carbohydrates get converted into acid which
supplements the action of salt
b) After sufficient aging of salt, it is leached out of the cucumber with warm water
c) Alum is added to the cucumber to firm the tissue and turmeric is added to
improve color
d) Neither of the mentioned

7. The bitterness of olives is treated by treating olives with 2% _____

a) Sodium chloride
b) Sodium Hydroxide
c) Barium chloride
d) Either of the mentioned

8. Microorganisms which have a higher amount of _____ have been implicated as causes
of bloater damage in natural fermentation commercially.
a) Oxygen c) Water

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b) Carbon dioxide d) All of the mentioned

9. Which of the following is involved in the controlled fermentation of cucumbers brined in

bulk?
a) Directing the fermentation by a thorough washing of cucumbers, chlorination, and
acidification of the cover brine and addition of sodium acetate as a buffer
b) Inoculation of brine with a starter culture of L. Plant arum
c) Purging of dissolved carbon dioxide from the brine with nitrogen
d) All of the mentioned

10. Which of the following statements about salting are true?

a) Calcium and magnesium salts and all sulfates affect retardation of the
penetration of salt into fish during the salting process
b) There are two methods of salting fish- brine-salting and dry-salting
c) Dry-salting is more commonly used than dry salting because it is more efficient
d) All of the mentioned

11. Only the best quality fish or shellfish should be used for smoke-curing. Why?
a) The bad quality might interfere with the process
b) Smoking will not conceal the bad quality or weak flavor
c) It proves to be expensive
d) All of the mentioned

12. Before the mild-cured sides can be given the smoke cure, it is necessary to remove
excess salt.
a) True c) a and b
b) False d) None of the above

13. Which of the following steps is not included in a hard-smoked salmon procedure?
a) Soaking in freshwater for a few hours to remove slight excess salt
b) Hard-salted salmon must be soaked for 24-48 hours
c) After the salmon has been split into two sides with backbone removed and
thoroughly cleaned, it is salted in barrels for 3-4 days
d) None of the mentioned

14. Statement 1: Hard-smoked salmon products can be kept without refrigeration.

Statement 2: The drying effect of smoke and smoke components is to _____
a) True, Inhibit bacteria
b) True, Inhibit bacteria & Retard fat oxidation
c) False, Retard fat oxidation
d) False, Neither of the mentioned

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Name: Date:
Course/ Year/ Section: Rating:

Things to remember File all recipes with ingredients and procedures in the portfolio. Write
reflection/ journal in preparing the task with documentation/pictures while doing the laboratory.

REFLECTION
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

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LESSON 3: THE GENEREL DIRECTION IN MAKING JAMS, JELLIES,

MARMALADES, CHUTNEY, COSERVE, KETCHUP, CANDIES AND CANDIED
FRUITS JAMS

Specific objectives:
At the end of lessons the students are able to:
1. apply to make of jams, jellies, candies, and candied fruits jams,
2. identify the rules and characteristics of making jam and jellies ,
3. determine used of conserve, chutney, and ketchup ; and
4. prepare own recipe of candies and candied fruits.

Candied fruits prepared by gradually concentrating than in syrup by repeatedly boiling until the
fruits are heavenly filled with syrup. On the other hand, glazed fruit is prepared by coating the
candied fruits with a concentrated solution of sugar confectioner glucose syrup. They also dried
to produce a transparent product.

The finished products should not be soft fruits. Those that are ripe are soft and will not
stand the long process.

CANDY

Candies are made chiefly from sugar. It supplies us with energy only. Is does not supply
any materials for building or repairing tissues of cells. It contains no material for regulating the
process of the body. No sugar should be used in a limited amount. Only growing young people
are very active and need fuel to furnish the necessary energy, so sugar is provided at the right
time in, moderate amount. Fruits also finish some sugar to our bodies, and they also furnish as
with minerals, vitamins, and cellulose.

The proper time to eat candy is at the end of a meal in place of dessert. Candy satisfies
our feeling of hunger very quickly. If eaten before a meal, our appetite is lost, and we eat so
much at the main dishes.

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Name: Date:
Course/ Year/ Section: Rating:
Teacher:

Activity 2.3 Laboratory

Direction: Prepare and make jams and jellies (by a group). Choose one in a given recipe
below. Make your documentation/ picture while doing this for compilations in the portfolio.
 Mango jam Guava jelly
 Pineapple/Jackfruit jam Santol jelly

Rubrics
Directions: Please rate the product on the scale of 1 to 10 with 10 being the highest grade and
one as the lowest
CRITERIA RATING
DURING PREPARATION
PERSONAL HYGIENE exhibits good grooming: proper kitchen or laboratory attire.
MISE- EN- PLACE
Demonstrate proper organization of ingredients, tools, and utensils before cooking
PREPARATION AND COOKING TECHNIQUES
Illustrates proper preparation and cooking techniques.
SANITATION practices correct sanitation principles.
Finished product
APPEARANCE
Size, shape, consistency, etc.
COLOR: Balance in color, aesthetically appealing.
TEXTURE
Crispy, smooth, lumpy, fine coarse, sticky, gummy, etc.
FLAVOR: Sweet, sour, bitter, strong, bland, salty, piquant, umami, etc.
TEMPERATURE: Warm, hot, cold, is it appropriate for the product?
PLATING: Food is properly laid on the plate, balance in color, garnish, sauce, and
plate used.

Mango Jam

Ingredients:
1 cup mango pulp
¾ cup of sugar
One tablespoon of calamansi juice

Procedure:
1. Scrape the pulp from ripe mangoes and mash.
2. Use stainless utensils to prevent discolouring
3. Measure
4. To every cup of pulp, add ¾ cup sugar.
5. In the case of sour mangoes, increase sugar to ¼ cup.

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6. Stir while cooking until thickens.

7. Pour while hot sterilized jars and seal tightly.
Pineapple- Jackfruit Jam

Ingredients
1 ½ cup jackfruit meat
3 cup pineapple chunk
2 ½ cup refined sugar
2/3 cup glucose

Procedures:
1. Chop jackfruit meat.
2. In a cooking utensil, mix jackfruit and pineapple with sugar.
3. Toss in glucose and cook over low fire until the mixture becomes very thick.
4. When consistency is reached, pour the mixture into jars.
5. Remove air bubbles and process jars in boiling water for 25 minutes then seal.

Guava Jelly

Ingredients:

1 cup juice
½ cup of sugar
One teaspoon kalamansi juice

Procedure:

1. Have a mixture of ripe and under ripe guavas.

2. Core and wash them and cut into quarters and measures
3. To one part of the guavas, add two parts of water.
4. Boil until soft. Strain through a jelly bag.
5. Hang the bag for the juice to drip. Measure the juice.
6. To every cup of juice, add ½ cup sugar and one teaspoon kalamansi juice.
7. Boil again until 106 C (soft) or 108 C (hard). Pour into glass jars and remove scum
8. Cool. It is now ready to be used as a spread.

Santol Jelly

Ingredients:
1 cup juice
½ cup of sugar

Procedure:

1. Blanch santol in boiling water for 5 min.

2. Cut crosswise, remove seeds, and cut the pulp into small pieces 1/8 inch thick.
3. Combine seeds and cut pulp.
4. Cover with hot water using 2 cups for every quarter of cut fruit;
5. Boil slowly for 20 min.
6. Strain through a jelly bag.

The method of cooking for the “jelly” point is the same as for any fruit jelly.

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Name: Date:
Course/ Year/ Section: Rating:
Teacher:

Activity 2.3 b Laboratory

Direction: Make your recipe in making candies and candied fruits.

 Candied tamarind
 Peanut butter
 Coconut candy

Rubrics
Directions: Please rate the product on the scale of 1 to 10 with 10 being the highest
grade and 1 as the lowest
CRITERIA RATING
DURING PREPARATION
PERSONAL HYGIENE
Exhibits good grooming: proper kitchen or laboratory attire.
MISE- EN- PLACE
Demonstrate proper organization of ingredients, tools, and utensils before
cooking
PREPARATION AND COOKING TECHNIQUES
Illustrates proper preparation and cooking techniques.
SANITATION practices correct sanitation principles.
Finished product
APPEARANCE
Size, shape, consistency, etc.
COLOR: Balance in color, aesthetically appealing.
TEXTURE
Crispy, smooth, lumpy, fine coarse, sticky, gummy, etc.
FLAVOR: Sweet, sour, bitter, strong, bland, salty, piquant, umami, etc.
TEMPERATURE: Warm, hot, cold, is it appropriate for the product?
PLATING: Food is properly laid on the plate, balance in color, garnish, sauce,
and dish used.

Candied Tamarind

Procedures:

1. Select tamarind freshly. Peel the shell but retain the stem. Arrange neatly in a deep basin or
bowl.
2. Prepare enough syrup to completely immerse the tamarind using 1 cup sugar per cup of
water.
3. Stir to dissolve sugar and boil the syrup for 1 to 2 minutes.
4. Cold syrup slightly and pour over tamarind. Immerse fruit completely in syrup and weigh
down with a one piece of a saucer.

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5. Soak tamarind in syrup for 1 to 2 days. Drain syrup from the fruit. Discard this syrup, which
is now sour or serve it with crushed ice as a beverage.
6. Prepare another batch of syrup, this time using 2 cups sugar per cup of water. Stir to
dissolve sugar and boil the syrup for 1 to 2 minutes.
7. Cool the syrup and pour over tamarind. As before, weigh down tamarind with a plate or
saucer to immerse completely in the syrup.
8. Soak tamarind in other syrup for two days.
9. Taste the tamarind after the second soaking. If still sour, drain the syrup from and add ½
cup sugar per cup of sugar syrup.
10. Boil syrup again for 1 to 2 minutes, cool and pour over tamarind. Soak tamarind in this syrup
for more days.
11. After the third soaking, drain tamarind from syrup and arrange them on a wire rack.
12. Dry under the sun or in a warm oven (150 F). The candied tamarind should be slightly sticky
and chewy after the drying process.
13. Wrap each fruit in white cellophane.

Peanut Butter
Ingredients:
2 ½ cups peanuts
Two tablespoon sugar
½ teaspoon salt
½ cup butter

Procedure:
1. Pass peanut through a grinder as many times as needed to make it fine and smooth.
2. Add salt and sugar and pass again through the grinder several times until very smooth.
A fine paste is obtained.
3. Pack in sterilized jars and seal airtight.

Coconut Candy

Ingredients:

Matured coconut
1 cup whole milk
2 ½ cups sugar
2/3 cup molasses

Procedure:
1. Grate coconut.
2. Add ½ cup milk to cups grated coconut and mix thoroughly. Set aside.
3. Mix the rest of the milk with molasses. Boil.
4. Add sugar- coconut mixture.
5. Cook gently until the mixture thickens, stirring constantly.
6. Pour into greased pans. Allow mixture to cool a little.
7. Cut into desired pieces.
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8. Wrap in cellophane wrappers.

Name: Date:
Course/ Year/ Section: Rating:

Assessment 2.3Multiple choices

Direction: Read the following question carefully and encircle the letter of the correct answer.
1. Which of the following ingredients is added to a jelly?
a) Pectin c) Sugar
b) Acid d) All of the mentioned

2. Which of the following uses the fruit ingredient and not the fruit juice?
a) Jam c) Jam & Jelly
b) Jelly d) neither of the mentioned

3. Which of the following is a smooth, semi-solid food prepared from moisture containing not
less than five parts by weight of fruit ingredients to every two parts of sugar?
a) Jam c) Fruit Butter
b) Jelly d) Marmalade

4. This is a product made from citrus fruit, juice, and peel and added with sugar.
a) Jam c) Fruit Butter
b) Jelly d) Marmalade

5. Which of the following in a jelly/ jam is responsible for the formation of gel?
a) Pectin c) Water
b) Acid d) Sugar

6. This is the insoluble precursor of pectin, which, when boiled in acid solution such as jelly
making, is hydrolyzed to soluble pectin.
a) Pectin c) Methyl alcohol
b) Proto pectin d) Pectin acid

7. In the presence of _____ and _____ proto pectin is unable to form a gel.
a) Methyl alcohol, pectic acid c) Sugar, acid
b) Pectic acid, sugar d) acid, methyl alcohol

8. After obtaining from proto pectin, pectin is further converted into _____ and _____
a) Methyl alcohol, pectic c) Sugar, acid
b) Pectic acid, sugar d) Acid, methyl alcohol

9. Which acid is pectin made from?

a) Pectic acid c) Pectic & Polygalacturonic acid
b) Polygalacturonic acid d) neither of the mentioned

10. The pectin of fruits vary in _____ and _____

a) Methyl alcohol, methoxyl c) Acid, methyl alcohol
b) Pectic acid, sugar d) Acid, methyl alcohol

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LESSON 4: MEAT PROCESSING

Specific Objectives:
At the end of lessons the students are able to:
a. identify the different preservatives used for meat processing and its function; and
b. classifying the methods of preserving meat.

MEAT PROCESSING

Meat Processing is the process of treating and handling meat to stop or slow down
spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage.

Meat Preservatives usually involves preventing the growth of bacteria, yeasts, fungi,
and other micro-organisms (although some methods work by introducing benign bacteria, or
fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Meat
preservation can also include processes that inhibit visual deterioration that can occur during
preparation.

Meat refers to those parts of animals that are used as food. It includes hog’s meat
(pork), cow’s meat (beef), goat meat (chevon), carabao’s meat (carabeef), and horse’s meat.
Meat is a nutritious food that contains protein, vitamins, and minerals essential for growth and
development, particularly among young children. It is especially important because of its high-
quality protein compared to those obtained from a plant source. (Www.Mixph.Com. Meat
Processing. 2007)

DIFFERENT PRESERVATIVE USED FOR MEAT PROCESSING AND Its FUNCTION

1. BROMELIN-an enzyme that can dissolve or degrade the proteins collagen and elastin to
soften meat and poultry tissue. It is derived from pineapple fruit and leaves and is used
as a meat tenderizer.
2. CARRAGEENAN-seaweed is the source of this additive. It may be used in products as
binders.
3. CITRIC ACID- widely distributed in nature in both plants and animals. It can be used as
an additive to protect the fresh color of meat cuts during storage. Citric acid also helps
protect flavor and increase the effectiveness of antioxidants.
4. CORN SYRUP- sugar that is derived from the hydrolysis of corn starch. Uses include
flavoring agent and sweetener in meat and poultry products.
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5. EMULSIFIER- substance added to products, such as meat spreads, to prevent

separation of product components to ensure consistency. Examples of these types of
additives include lecithin and mono- and diglycerides.
6. FICIN- an enzyme derived from fig trees that are used as a meat tenderizer.
7. GELATIN- thicker from collagen, which is derived from the skin, tendons, ligaments, or
bones of livestock. It may be used in canned hams or jellied meat products.
8. HUMECTANT- substance added to foods to help retain moisture and soft texture. An
example is glycerin, which may be used in dried meat snacks.
9. HYDROLYZED (SOURCE) PROTEIN- flavor enhances that can be used in meat and
poultry products. They are made from protein obtained from a plant source such as soy
or wheat, or an animal source, such as milk. The source used must be identified on the
label.
10. MODIFIED FOOD STARCH- starch that has been chemically altered to improve its
thickening properties. Before the starch is modified, it is separated from the protein
through isolation techniques; therefore, the source of the starch used is not required on
the label.
11. MONOSODIUM GLUTAMATE (MSG)- MSG is a flavor enhancer. It comes from a
common amino acid, glutamic acid, and must be declared as monosodium glutamate on
meat and poultry labels
12. PAPAIN- an enzyme that can dissolve or degrade the proteins collagen and elastin to
soften meat and poultry tissue. It is derived from the tropical papaya tree and is used as a
meat tenderizer.
13. PHOSPHATES- the two beneficial effects of phosphates in meat and poultry products are
moisture retention and flavor protection. An example is the use of phosphates in the
curing of ham where approved additives are sodium or potassium salts of
tripolyphosphate, hexametaphosphate, acid pyrophosphate, or orthophosphates,
declared as “phosphates” on labels.
14. PROPYL GALLATE- used as an antioxidant to prevent rancidity in products such as
rendered fats or pork sausage. It can be used in combination with antioxidants such as
(Butilated Hydro Amine) BHA and (Butilated Hydro Tolvene) BHT.
15. RANCID/RANCIDITY- oxidation/ breakdown of fat that occurs naturally, causing
undesirable smell and taste. BHA/ BHT and tocopherols are used to keep fats from
becoming rancid.
16. SODIUM CASEINATE- used as a binder in products such as frankfurters and stews.
17. SODIUM ERYTHORBATE- is the sodium salt of erythorbic acid, a highly refined food-
grade chemical closely related to vitamin C, synthesized from sugar, and used as a color
fixative in preparing cured meats. (Noted: Erythorbate is NOT earthworms. Perhaps the
spelling or pronunciation has contributed to this misconception because the hotline
receives many calls related to this concern.)
18. SODIUM NITRITE- used alone or in conjunction with sodium nitrate as a color fixative in
cured meat and poultry products (bologna, hot dogs, bacon). It helps prevent the growth
of Clostridium botulinum, which can cause botulism in humans.
19. SUGAR (SUCROSE)- used as a sweetener in an endless list of food products.
20. TEXTURIZERS/ STABILIZERS/ THICKENERS- used in foods to help maintain uniform
texture or consistency. These are substances that are commonly called binders.
Examples are gelatin and carrageenan.

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21. WHEY, DRIED- the dried form of a component of milk that remains after cheese making.
It can be used as a binder or extender in various meat products, such as sausage and
stews.
22. SORBATES- Heroic, in their non-toxic, odorless, and tasteless nature, sorbets are one of
the most potent and preferred preservatives used in protein foods. Primarily preserving
food with compounds that inhibit bacteria and yeast from growing out of control, these
preservatives are found in proteins like cheese, yogurt, and sour cream, as well as
smoked and salted fish.
23. BHA and BH- Butyrate hydroxyanisole, known as BHA, and butyrate hydroxytoluene,
known as BHT, are a couple of the more problematic and toxic preservatives in protein
foods. Both are found in fatty foods and use their antioxidant capabilities to keep volatile
oxygen atoms from making fats go rancid. However, some studies have confirmed that
both substances have caused cancer in lab rodents, and some humans have difficulty
metabolizing them.
24. SODIUM NITRITE- Found in processed meats like hot dogs and cold cuts, sodium nitrites
are known to develop cancer-producing substances upon digestion in the colon. Since it
is a salt, may meat processing companies use it to cure meats and ward off clostridium
botulinum, the nasty little organism that causes botulism in humans. Sodium nitrates are
responsible for the reddish color of hot dogs and bacon. Unfortunately, this chemical
reacts with other proteins while being cooked or digested, and the result is a harmful
agent called N-nitrosamines, which is a carcinogen.

METHOD OF PRESERVING MEAT

1. Drying- removal of moisture from the meat

a. Natural or sun dying
b. Artificial drying 110 to 120 F
2. Smoking
a. Natural- exposure of the meat to cook in smoke, which causes the
deposition of pyroligneous acid on the meat surface that acts as
preservatives and flavoring agents.
b. The artificial- smoke flavor is incorporated in the pumping pickle for ham
at bacon at the rate of 1 teaspoon per liter.
3. Salting- is the sampling method of dehydration in which causes the withdrawal of
water from the tissues of both of the meat and spoilage organisms resulting in the
shriveling and activation of the cells.
a. Dry Salting- the food is first mixing the salt to remove a large amount of
its moisture and then dried.
b. Bringing- the food is packed in a container and covered with a solution of
salt until used.

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4. Curing- the application of salt, saltire (potassium nitrate), and the other
preservatives and adjustment prolong the keeping quality of the products.
5. Refrigeration- is the exposure of meat on the temperature range to 36 to 50 F to
retard mold and bacterial growth for a limited period only.
a. Home refrigeration 40 F (4 TO 10 C)
b. Commercial refrigeration 36 F to 38 F (1 to 4 C)
6. Freezing- is the exposure of meat to a temperature range of 0 F to 32 F (-18 C),
resulting in the crystallization of the water in the tissue by submission of the
transformation of the moisture content into gas with passing the liquid state.
7. Irradiation- means the transfer of the extremely large amount of energy to effect a
very rapid and selective biological and chemical change of meat.
8. Canning- is a method of preserving food, which consists of heating the food and
scaling it in an airtight container- a technique that can be used with success with the
widest variety of foods. The advantage of canning is that the food can keep a long
and always ready for use.

PRESERVATION BY SALTING AND CURING

1. Salting-is the simplest method of dehydration in which the salt causes the withdrawal of
water from the tissue of the meat. The salt draws out the water content of the meat and
enters the tissues, thus making the meat firmer and preventing decay.
a. Dry salting- the meat is mixed with salt to remove a large amount of moisture
and then dried under the sun.
b. Brining- the meat is packed in a container and covered with a solution of salt
until it will use.

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Name: Date:
Course/ Year/ Section: Rating:
Teacher:

Activity
Direction: What did you learn from the short video presentation, and how do you apply this
every day? (https://www.youtube.com/watch?v=8fcdqb0sB7U )

REFLECTION

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Name: Date:
Course/ Year/ Section: Rating:
Teacher:

Assessment: True or false

Direction: Write star if the stamen is correct and write heart if the statement is
false in the space provided in every given number.

_____ 1. It okay to thaw perishable food like frozen chicken and beef on the kitchen counter or
in the sink.
_____ 2. Perishable food like frozen chicken and beef should be thawed at room temperature.
_____ 3. Processed meats typically have shorter refrigerator storage times than fresh meats.
_____ 4. Lean meat contains less fat than peanut butter and some cheeses.
_____ 5. Raw meat that has been at room temperature for more than 1 hour should not be
consumed or frozen.
_____ 6. It is best to defrost meats at room temperature.
_____ 7. You don’t need to wash raw chicken before you cooked.
_____ 8. Fresh meat must be delivered at a temperature of ____ or lower 41 F.
_____ 9. Sausages are encased in animal intestines.
_____ 10. Maya Maya and tuna are examples of round fish.
_____ 11. For the muscles to relax, meat must be aged 48 to 72 hours.
_____ 12. Thin, boneless cuts of meat that are highly pounded are called scallops.
_____ 13. Small, round pieces of meat that are molded by wrapping them in cheesecloth are
called scallops.
_____ 14. Thin strips of meat used for sautéing are called silver skin.
_____ 15. Marinating tends to make meat moister.

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MODULE 3: SALTING AND CURING

Module Overview

Module 3 introduces you to how to prepare and process salting and curing. You will
learn the Preservation of foods with the use of salt has been practiced throughout human
history. Pure necessity determined that cuts of meat could be preserved by treating them with a
salt solution or by packing them in dry salt. Salt inhibits most spoilage by reducing the amount of
water available for microbial growth. Curing is any of the various food preservation and flavoring
processes of foods such as meat, fish, and vegetables, by the addition of salt, intending to draw
moisture out of the food by the process of osmosis. Because curing increases the solute
concentration in the food and hence decreases its water potential, the food becomes
inhospitable for the microbe growth that causes food spoilage.

Module Outline:
Lesson 1: Preservation by salting and curing
 Salting ‘
 Curing
 The difference between dry salt curing and wet pickled curing
 Things to remember in curing

Lesson 2: Processing of meat such as longanisa, tocino, ham, instant corned beef, dried
beef/pork, and pork chicharron
 Cuts of meat and identification
 Changes during meat, fish and poultry processing
 How to take care of meat, fish, and poultry
 Recipe, ingredients, and procedure
 Longanisa
 Tocino
 Ham
 Instant corned beef
 Tapang Baboy/ Beef
 Pork/ chicken Chicharon

Lesson 3: Fish processing and salted of eggs

 The curing of fish
 Processing of fish sauce(‘’Patis”) and fish paste (“bagoong”)
 How to smoke fish
 Purpose of smoking

Module Outcomes: At the end of the module students are expected to comprehend the
concepts of the following:
1. Preservation by salting and curing
2. Processing of meat such as longanisa, tocino, ham, instant corned beef,
dried beef/pork, and pork chicharron
3. Fish processing and salted of eggs

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LESSON 1: Preservation by salting and curing

Specific Objectives:
At the end of lessons the students are able to:
a. illustrate the preservation by salting and curing,
b. enhance making of dry salt curing and wet pickled curing; and
c. apply and remember the things in curing.

PRESERVATION BY SALTING AND CURING

1. Salting-is the simplest method of dehydration in which the salt causes the withdrawal of
water from the tissue of the meat. The salt draws out the water content of the meat and
enters the tissues, thus making the meat firmer and preventing decay.
c. Dry salting- the meat is mixed with salt to remove a large amount of moisture
and then dried under the sun.

Brining- the meat is packed in a container and covered with a solution of salt
until it will be used
Preservation of meat by salting is the traditional method of preserving food. When salt
comes in contact with the muscle tissue, water will be drawn out by osmosis, thus partially
dehydrating the meat and plasmolizing bacterial cells. Also, salt also:

1. Enters the tissue and binds water making it unavailable for use for microorganisms.
2. Acts as preservatives because of the bacteriostatic action of the chloride ion.
3. Interfere with the action of proteolysis enzymes
4. Gives the desired flavor and texture of the product. The efficiency of salt in a
preservative depends on its concentration
5. A saturated salt solution (26.5%) permits no microbiological growth.

Salt- is the only preservative agent, is after combined with sugar spices saltire were applied
to meat. Sugar is added to lessen the hardness of the straight cure process. It makes the
product more appetizing and provides energy to the nitrate-reducing bacteria, which is
functional in the color fixing scheme.

2. Curing- is the form of processing food in which a certain substance is added to it to

diminish punish ability and improve palatability.

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The ingredients o cures are chosen for the preservative value and their other effect. Salt
restricted the growth of bacteria, and insufficient concentration solution inhibits it together in the
proportion employed in curing mixture inhibits the development.

Is one of the oldest forms of food preservation? It is used to preserve meat and fish,
yielding natural products such as bacon, ham, frankfurters, and corn beef. Involves adding
some combination of salt, sugar, spices, vinegar, or sodium nitrate to animal food.

Curing and smoking preserve food by binding or removing water, so that is not available
for the growth of microorganisms. These methods impart a distinctive color and flavor to food
and, in some cases, eliminate the need for refrigeration. Some studies, however, show that
curing agents such as sodium nitrite may combine with other chemicals to form cancer-causing
nitrosamines. In addition, cured products tend to be very salty, and the sodium in salty foods
has been linked to hypertension, also known as high blood pressure. Smoked meats and fish
may contain toxic and eve Carcinogenic compounds that they absorb from wood smoke.

THE DIFFERENCE BETWEEN DRY SALT CURING AND WET PICKLED CURING

1. Dry Salt Curing- the curing ingredients are mixed thoroughly and rubbed directly on the
meat. Examples of local products and these methods are tape, tocsin, and longings.

2. Wet Pickled Curing- this is also known as brine curing the curing mixture is dissolved in
water and is applied either by soaking in immersing the meat in the curing, solution, or
rejecting the curing solution intramuscularly in various part of the meat.

THINGS TO REMEMBER IN CURING

1. When curing is completed, it is advisable to test the meat for color and saltiness by
cutting a tiny piece and looking at the cross-cut section. It should have a uniform pink
color. In case it is too salty, place the meat in cold water in the refrigerator for 12 hours,
and taste again. It is much easier to fix the problem now than to eat sausage later with
tears in our eyes.
2. Amount of water needed for making brine- about 40% of the meat weight. Add an extra
24 hours of curing time if needed.
3. About 1 level teaspoon of instruction #1 is needed for 5 lbs of meat (there is 5-6
teaspoon to 1 oz of cure) or 2.5 grams of a cure for 1 kilogram of meat.
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4. Keep separately different types of meat (lean and fat pork, beef) as some of them might
go again to the grinder to be ground through a different plate.
5. Cured ground meat will be dried and harder to stuff into casings because of the action of
the salt. It is advisable to dice the meat or grind it though as big a plate as possible (3/4
or ½ and after curing regrind it with a proper size plate before stuffing.
6. The two premixed cures, instruction #1 and instruction #2, are not interchangeable.
7. Containers for curing are to be made of stainless steel, food-grade plastic, or stone.
Nitrates react with aluminum, and it should not be used for curing.
8. Add sugar only when curing at refrigerator temperature -38-40 F (4-5 C); otherwise, it
will start fermentation and will spoil the meat.
9. Recommended wet curing temperatures -36-40 F (2-5 C) at 90-95% humidity.
10. Brine tester is a great tool for checking salt content
11. Special additives are added by commercial plants to speed up curing and to keep it at
low temperature (sodium ascorbate- vitamin C and sodium erythorbate)
12. Dry curing is the preferred method to cure meat for the production of sausages.
13. When rubbing, ham makes sure the cure is rubbed into the aitch bone joint and hock
end of the ham.
14. Sodium nitrite is used where curing time will be short: sausages, small pieces of meat.
15. Sodium nitrate is used in the production of meats that will be cured for at least four
weeks-large hams or dry sausages.
16. A characteristics quality of fresh cured meat is its grey color, which comes on minutes
after adding nitrite to the meat.
17. Salt dissolves much faster in hot water, and that is why some people boil wet brine, then
clarity it, and refrigerate it one day before intended use.
18. The cured meat will achieve its characteristics pink color when heated to 130 F (54 C) or
higher. Best curing color achieved by cooking cured meat to 16 F (72 C) inside
temperature.
19. Sugar counters the harshness of the salt, improving the flavor. We usually add 3% sugar
in the salt (that means that for 100 kg of the mix- we have 97 kg salt and 3 kg sugar).
20. When making dry sausages, dextrose is preferred to sugar as it is more active in the
fermentation process.
21. When using sodium ascorbate or sodium erythorbate in curing solution, it should be
used within 24 hours because their reaction with nitrite will lower the nitrite level of the
solution and its effectiveness.
22. Phuringposphates should be used only with a wet cut. They increase the water holding
capacities of cured products.
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23. The length of the curing (dry curing method) is seven days per inch of thickness of the
meat.
24. For the pumping solution, it is advisable to have a reading of 70- 85, quite salty.
25. For the cover solution, the solution might be reduced to 55- 56 as the meat will be
immersed in it for a long time.
26. Pumped at 10% of meat’s weight means 10 lbs ham requires 1lbs of brine solution.
27. It is advisable to place the meat on a scale when pumping to the control amount of
pumped in brine.
28. The 100 degrees brine (saturated) equals 26.4% salt and useful formula for calculating
percent salt in brine is to multiply the salimeter (brine tester) reading by 26.4 percent.
29. For example, the percent salt in 60 degrees brine is: 60 x 26.4 % (0.264) = 15.84
percent salt in brine.
30. When doing those calculations, we can ignore the influence of the water temperature on
salt. The reason being the fact that there is little difference for the amount of salt to
dissolve at a different temperature, for example at 32 F (0 C) 26.2% of salt makes a
saturated solution, and at 212 F (100 C) about 28.9% salt will dissolve in water.

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Name: Date:
Course/ Year/ Section: Rating:

ACTIVITY 3.1
Direction: Laboratory by group(Salt curing and wet pickled curing)
Reflection/ Essay. Write your experience while doing the laboratory and how to avoid
mistakes and improved the product.
Directions: Ask the OVERALL EVALUATION
teacher to assess Level
your performance in Achieved PERFORMANCE LEVELS
the following critical 20 - Can perform this skill without supervision and with
task and initiative and adaptability to problem situations.
performance criteria 15 - Can perform this skill satisfactorily without
below. You will be assistance or supervision.
rated based on the 10- Can perform this skill satisfactorily but requires some
overall evaluation on assistance and supervision
the right side. 5- Can perform parts of this skill satisfactorily, but
requires considerable assistance and supervision.
The teacher will initial level achieved.

REFLECTION
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LESSON 2: PROCESSING OF MEAT SUCH AS LONGANISA, TOCINO, HAM

INSTANT CORNED BEEF, DRIED BEEF/ PORK AND PORK

Specific Objectives:
At the end of lessons the students are able to:
a. use the recipe with ingredients and procedure of meat processing; and
b. demonstrate how to processing of meat such as longanisa, tosino, ham, instant corned
beef, dried beef/ pork, and pork/chicken chicharron.

CUTS OF MEAT AND IDENTIFICATION

A slaughtered animal is called a carcass. The carcass is cut into larger pieces called
whole scale cuts, which are further reduced into retail cuts. The retail cuts commonly found in
the market are also classified as tender cuts, tough cuts, variety cuts. The specific cut
determines the price of the meat.
Tender cuts
Tender cuts contain lean meat and little collagen. These are the least exercised parts of
the animal and are the most expensive cuts. The meat of the upper half of an animal, along the
backbone, is tender because of the back muscle simply supports the spine and does not
perform much movement. The most tender muscle in both beef and pork is the part major
muscle of the loin. This portion is most appropriate for boiling, roasting, and frying. The whole
loin or kadera of the beef yields the lion end, sirloin, and the tenderloin is known as a lomo when
a slice is called pork chops. Other tender cuts in pork include the ham and side bacon or belly.
Less Tender Cuts
There are more developed connective tissues in less tender cuts than the tender cuts.
Considerable portions are present in the shoulder and neck of the animals. It is necessary to
apply moist heat methods of the cookery to gelatinize the connective tissues, thus tenderizing
the meat. Braising and stewing are also appropriate cooking methods. Most often, less tender
cuts are ground to break and cut the muscle fibers and connective tissues. In pork carcass, the
shoulder, Boston Butt, picnic, and neck bones are examples of less tender cuts. The round,
rump and chuck are for the beef carcass.

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Tough Cuts
The tough cuts are usually those muscles that get more exercise while the animal is
alive.
They are usually located in the lower part of the animal. Muscles that are exercised a lot contain
higher quantities of connective tissues. Hard-working muscles such as the shoulder (or chuck)
and neck produce tough meat. The tough cuts in beef are the shank, flank, plate, brisket, and
neck. There are no tough cuts in the pork carcass.

Variety Cuts
Variety cuts are the animal glands and other internal organs. They include the liver,
kidney, tripe’s, sweetbreads, brain, lungs, and tongue. The tail, blood, and skin are also grouped
under a variety of meats. Variety meat should be cooked until well-done to minimize the danger
of transmitting the organism found in them. In the Philippines, the various cuts are considered
choice parts and are priced accordingly.

CHANGES DURING MEAT AND POULTRY PROCESSING

Processing of Meat (the cold storage of meat)

The changes take place during the holding of meat such as beef increase its palatability.
When the animal is killed, the muscle fibers are soft and flabby. The cells do not come to
function. The practice of cooking meat and other foods has grown up with civilization for a
civilized living creature that does not eat raw foods. Heat is being applied during processing,
creating many changes the nutrients of food, carbohydrates, fats, protein, minerals, and
vitamins at very high temperature some of the fats maybe decomposed into fatty acids and
glycerin. Proteins coagulate very fast by heat, and there is commonly seen an eggs protein
shrink on heating due to contraction of the protein fibers
Meat should not be eaten while rigor mortise persists. An action gives better quality if
held in a cooler temperature 34 to 36 degrees F for 2 to 6 weeks, but it depends on the degree
of ripening desired. Beef may be in good condition when in a week or ten days after killing and
pork, which develop in naturally more tender or suitable after 2 or 3 days of cold storage
produce a noticeable improvement but longer period of hiding result and little additional change.
Part of the increase in tenderness during ripening may be due to a decrease in collagen. The
collagen content of beef ripens 30 days. Ripening produces a more intense flavor and increases
juiciness as well as increase tenderness.

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Chilling loses 2 to 2 ¼ of its weight in water and shrinks on the surface, which becomes
sealed over with a dry tissue of the meat. The length of time can be held in chilling depends
upon the temperature and humidity of the storage and character of the meat.
Processing of Poultry. During the 1950s, small amounts of antibiotics began to be added
to chilling tanks in poultry processing plants. These antibiotics on the skin of the fish help to
extend the shelf life of the carcasses, and no residue remains in the cooked meat. Quick chilling
of poultry and equipment that chills carcass in a continuous operation rather than in a single –
tank process also helps to extend the shelf life of the birds.

HOW TO TAKE CARE OF MEAT, FISH, AND POULTRY

Heat. Fresh meat requires cold a storage temperature as other highly perishable foods,

such milk, ideally below the danger zone of the temperature of 5 C. Fresh meat that is not

should be removed from the market wrapping and store unwrap in a special compartment or

loosely wrap in wax papers, plastic wraps, or aluminum foil. Moist meat surface is conducive to

bacterial growth. Slight drying of the surface is perishable and should be cooked within 1 to 2

days if not frozen at a temperature of 18 C until it is used.

Fish. Because of the delicate structure of fish, rapid spoilage occurs even if fish is kept

cold. There is a definite limit to the length of time it will remain fresh and wholesome. If it is

necessary to keep fish for a short time, it must be packed in ice or frozen. Even when packed in

ice, fish remains in prime condition for only a few hours, although it may remain edible for a few

days. Fish meat is kept as cold as other highly perishable foods. Because of the odor, however,

fish must be tightly covered when being held in the refrigerator to prevent contamination of other

foods.

Poultry. Chilled raw poultry may be kept 1 or 2 days in the coldest part of the

refrigerator. The transparent wrap and or pre-packaged poultry is designed for refrigerator

storage and maybe kept on when the poultry is stored at home. If poultry is wrapped only in

market paper, it should be removed, and the poultry converged with wax paper before being

refrigerated. Giblets should be wrapped and store separately. Cooked poultry, stuffing, broth, or

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gravy should be used within 1 or 2 days. Poultry products are ideal for the growth and toxin

production of food poisoning organisms. They should be handled carefully, always refrigerated,

and use promptly to minimize possible food poisoning.

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Name: Date:
Course/ Year/ Section: Rating:

Activity3.2 a Laboratory (by group/ individual)

Laboratory: Prepare and produce meat food preservation with recipe, ingredients, and
procedure. File this on the portfolio with pictures and documentation while doing this task.
1. Longanisa4. Tocino
2. Ham 5. Instant corned beef
3. Tapang Baboy/ Beef6. Pork/ chicken Chicharon

Directions: Please rate the product on the scale of 1 to 10 with 10 being the highest grade and
one as the lowest
CRITERIA RATING
DURING PREPARATION
PERSONAL HYGIENE exhibits good grooming: proper kitchen or laboratory
attire.
MISE- EN- PLACE
Demonstrate proper organization of ingredients, tools, and utensils before cooking
PREPARATION AND COOKING TECHNIQUES
Illustrates proper preparation and cooking techniques.
SANITATION practices correct sanitation principles.
Finished product
APPEARANCE
Size, shape, consistency, etc.
COLOR: Balance in color, aesthetically appealing.
TEXTURE
Crispy, smooth, lumpy, fine coarse, sticky, gummy, etc.
FLAVOR: Sweet, sour, bitter, strong, bland, salty, piquant, umami, etc.
TEMPERATURE: Warm, hot, cold, is it appropriate for the product?
PLATING: Food is properly laid on the plate, balance in color, garnish, sauce,
and plate used.

longanisa (SAUSAGE)
Ingredients:
¾ kilo lean pork (grind)
¼ kilo fat
One ¼ tablespoons salt
Two tablespoons sugar
Two tablespoons vinegar
Two tablespoons anisado
Two tablespoons MSG
One teaspoon black pepper
One tablespoons garlic
Atchuete
2m pig casing

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Procedure:
1. Clean the pig casing scrape it with the use of a spoon
2. Wash and rub it with salt then rinse and hang
3. Sauté the achuete to extract the juice (with color thoroughly)
4. Mix all the ingredients including the ground pork fat and the juice of the achuete
5. Stuff the pig casing to 4”- 5” prick then tie both ends
6. Hang on a dry place and put it in a dry and clean area.
7. Place it in a clean container and refrigerate

TOCINO
Ingredients:
1kilo Pork (pork chop o liempo)
2tablespoons salt
4tablespoons sugar
¼ tablespoon Prague powder
A dash of pepper
Food color
Procedure:
1. Mix sugar, salt, Prague then color
2. Rub both sides of the pork
3. Place the salted pork in a container and cover
4. Keep at room temperature for five days or keep in the refrigerator for three days
5. Wash a little before cooking

PORK HAM
Ingredients: Rubbing Mixture:
5 kilo Ham leg five tablespoons salt
Injection solution one tablespoon sugar
1 cup saturated salt solution one teaspoon Prague powder or
One tablespoon sugar curing salt (pink)
One tablespoon salt pepper

Procedure:
1. Weigh ham legs, trim and refrigerate.
2. Prepare the saturated salt solution by boiling 1 cup water and adding as much salt as well
dissolve (this is roughly 6 tbsp. salt).
3. Strain salt solution to remove dirt and other impurities, add sugar and salt, pepper, and
refrigerate overnight.
4. Inject cold pumping solution through the ham artery and at several points around the point and
into the muscles.
5. Rub with rubbing mixture.
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INSTANT CORNED BEEF

Ingredients:

1kilo beef (punta y pecho), cubed

2cup water
1 ½ tablespoon fine salt
One teaspoon Prague powder
One tablespoon sugar
Laurel leaves
500 mg Ascorbic acid
Beet fat or red gulaman bar

Procedure:
1. Dissolve salt, sugar, and Prague powder in water.
2. Soak beef cubes in the solution overnight
3. Wash meat twice.
4. Transfer to a pressure cooker and cook for 45 minutes with spices wrapped in
cheesecloth.
5. Flake meat with fork tines.
6. Pack in polyethylene bags and seal.
7. Label and freeze.

TAPANG BABOY/ BEEF

Ingredients:

1kilo pork (1/2’ slice 5’’ long)

1tablespoon salt
2tablespoons sugar
1/8 teaspoon Prague powder
Dash of pepper
2tablespoons soy sauce
2tablespoons calamansi juice or pineapple juice or
2tablespoons vinegar
2tablespoons minced garlic

Procedure:
1. Mix curing ingredients and rub well on the surface of the meat.
2. Place cured meat in a clean, covered container.
3. Keep at room temperature for two days.
4. Dry in an improvised drier or under the sun for 6-7 hrs. Or more.
5. Store in a dry, cool, well-ventilated place or pack in a plastic bag.

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PORK CHICHARON

Ingredients:
½ kilo Pork skin
1 ½ cup oil

Procedure:

Wash pork skin and cut into a 1-inch square. Fry in deep fat until the skin is
tender. Soak in the same oil overnight. Fry again until the edges of the skin blister. Soak
in the same oil overnight. Fry the third time until skin puffs or double in size.

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Name: Date:
Course/ Year/ Section: Rating:

Assessment 3.2 a True/ False

Direction: Read and analyse the question. Write “T” if the statement is true and write
“F” if the statement is false in the space provided in every number.

_____1. Chopping & Protein Extraction is a technique applied to the processing of fresh
meat?

_____2. A lot of changes take place in meat on storing at a chilled temperature.

_____3. Canned, Frozen, Dry- preserved, and cured meats are types of meat present.

_____4. Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat

present.

_____5. Pasteurized products are kept at room temperature, and Sterilized products are kept in

refrigeration.

_____6. Canning is a process in which steam is sent in to sterilize the products.

_____7. Dry preserved meat is smoked to give it flavor and increase its shelf life.

_____8. Ham is from pork bellies. Bacon is from pork thighs.

_____9. Corned Beef is strips of beef cooked and cured in cans. It is the

_____10. Sausages are minced. A lot of spices are added to it.

_____11. The Sausage is then stuffed with stuffing. It is cooled and refrigerated.

_____12. Fermentation of meat is done at a certain temperature and then brought done to

certain moisture content.

_____13. The bacteria, during fermentation, produce lactic acid, which lowers the pH of the

meat and helps it stay longer.

_____14. Meat-based bioactive peptides have certain nutraceutical effects.

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LESSON 3: FISH PROCESSING AND SALTED OF EGGS

Specific Objective:
At the end of lessons the students are able to:
1. apply the fish processing and salted of eggs,
2. apply and prepare how to preprocess of fish sauce and fish paste; and
3. determine how to smoke fish.

THE CURING OF FISH

The method of curing fish is the same for all varieties. Small fish are cured whole, with
the viscera removed through slits made at the belly. Medium-sized fish are spilt through the
backbone and of the head, with the two halves joined by the belly skin, butterfly style, and large
fish are cut into the fillets and strips, with the fresh scored longitudinally half an inch deep, 1 to 2
inches apart. To ensure thoroughly in clean water and then soak for 30 minutes in 10 percent
brine (approximately ¼ cup salt per pint water) to leach out the blood and removed slime from
the skin. Drain the fish for 5 minutes before curing.

The salting process occurs in three phases. In the first phase, water is drawn from the
tissues by the salt, resulting in the loss of the tissues. Closed structures lose water less readily
than do open structures of tissues. The second phase sees the same forces active, but the
protein has become denatured and coagulated by the salt. In phase three, there is a slight
increase in weight due to the binding of some salt in the tissues.

A. Curing of Fish to be Dried:

Just like meat, fish may either be dry-cured or pickle- cured. The amount of salt used in
both methods is generally the same: ¼ of the total weight of 1/3 of the total volume of the fish. In
dry- salt curing, each fish is rubbed thoroughly with salt and then stacked in rows, in an
appropriate container, scattering a little salt between the layers and around the pieces. Fish are
piled flesh side up, except for the last layer, which is piles skin side up. The average amount of
salt is 1 to 4 parts by weight of fish. In the pickle-cured method, fish are packed in vats, barrels,
and other appropriate containers. The concentrated salt solution is poured (1part salt to 3 parts
water), and the fish are weighed down to keep all pieces completely immersed in brine.

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Curing Period. The length of time of curing depends upon the weather condition and size of
fish. Less time is required for salting in warm weather; very small fish up to ¼ pound in weight
are completely cured within 3 to 6 hours. Medium-sized fish (1 to 3 lbs) may take 1 to ½ days of
curing while large fish (more than 4 lbs.) will take from 2 days to 1 week to heal.

They are finishing by Drying. At the end of the curing period, removed the fish from the
cure and scrub with the brush in fresh, saturated brine to removed dirt and excess salt. Drain for
15 to 20 minutes before drying, fish may be stringed just below the collarbone or arranged in a
single layer on wire screen tacked to wooden frames elevated about 4 feet from the ground.
Bamboo slots or coarsely woven rattan maybe used instead of the wire screen. It is best to dry
the finish during the first 3 to 4 hours in the morning and then placed in the shade where a
pleasant breeze can blow across them. If set on a slotted rack or a screen, lay the first skin side
down and turn them three or four times during the day for uniform drying. Do not leave fish in
the open at night to prevent soaring and mold growth. They should be gathered and attached
one on top of each other, 2 to 3 feet high, alternating heads and tail, fresh side up except for the
top layers. To hasten drying at night, moisture must be passed out from the fish by putting
weight on topcoats. To hasten drying at night, moisture must be passed out from the fish by
placing weight on top of its stack. The weight should not exceed the weight of the fish during the
first night and gradually increased each night until the weight is about three times the weight of
the fish. Small fish will take 2 to 3 days to dry; medium-sized fish will take 3 to 4 days, and big
fish usually take ten days or more to dry.

B. Curing of Fish to be Smoked:

Preliminary preparation of the fish before the same as in curing fish before drying, which is;
cleaning, eviscerating, soaking in 10 percent brine for 30 minutes, and finally curing either in
dry salt or brine. The amount of salt used concerning the weight or volume of the fish is also the
same. The length of time curing smoke fish is, however, shorter than the curing fish for drying.
Curing time usually takes only 3 to 6 hours, depending upon the size of the fish. The curing
time may be extended to 12 hours if a saltier flavor is desired.

The temperature and length of time of smoking depend upon the degree of the preservation
desired for the fish. Fish maybe hung near the fire and smoked at a relatively high temperature
for a short time until they are partially cooked. While the hot smoked fish need for further
cooking, they, however, keep only for a short time. For intended to be kept for a long time
require cold smoking for five days to 1 week. In cold smoking, fish are hung, at some distance
from a low smoldering fire, and smoked at a low temperature maintained at 90 F.
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PROCESSING OF FISH SAUCE (“PATIS”) AND FISH PASTE (“BAGOONG”)

Sodium chloride is a very important part of the diet become human beings cannot live
without salt, but due to the progress of human civilization, they desired more delicious
condiments other than salt.

In the Philippines, the production of the liquid fish sauce “Patis” is accompanied by the
equally important product, “Bagoong,” which is the undigested residue of the partly hydrolyzed
fish and is itself a widely used protein, foodstuff. “Patis” and “Bagoong” are fermented foods
common and traditional to the Filipinos, which are produced from whole or ground fish, fish roe,
shrimp roe or shellfish with salt added to it, these products are tasty appetizers and sometimes
used as an island instead of expensive meat of fish.

Fish sauce “Patis” is known as, NUOC-MAN” in Cambodia and Vietnam, “Nampla” in
Thailand and Laos, “Keijapilkan” in Indonesia and “Ngapi” in Malaysia and “Trassi” in
Indonesia.

(source: fish sauce- Vientiane. JPG/ Wikimedia photo)

A. Materials:
Fish salt
Square jars chopping board
Knife water
Preserving bottles water bath

B. Procedure:

1. Select fresh preferably small fish, or any fish available in the market
2. Wash and clean thoroughly in clean, freshwater. All other extraneous materials that
stick to the fish must be removed. Drain well.
3. Mix the salt thoroughly with the fish using the following treatment:
I II III
Minced Fish: Salt Minced Fish: Salt Minced Fish: Brine
(3:1) (2:1) (30%)

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Cut fish: Salt Cut fish: Salt Cut fish: Salt

(3:1) (2:1) (30%)

4. Place the mixture in jars, cover, and allow undergoing fermentation at ambient room
temperature.
5. Ferment for months to develop the characteristics aroma and flavor brought about by
the breakdown of the fish proteins.
6. When a cheese-like odor had developed, and the fish flesh had disintegrated to a
considerable extent, the proteinaceous liquid can be skimmed off on top of the
mixture.
7. After drawing off the liquid (patis), grind the portion (bagoong) in clean containers
too.
8. Pasteurize at 800 C for 20 minutes.

HOW TO SMOKE FISH

After the curing period, rinse the fish thoroughly in clean water to remove excess salt,
then hang them to drain for about 3 hours in a cool, shady but breeze place. An electric fan is a
good substitute in the absence of a breeze. Small fish may be arranged on “bilaos” or coarsely
woven bamboo baskets while big ones may be hung on iron hooks, wooden sticks or iron rods
either through the gill flaps and mouth or skewered just below the bony neck plate. Fish fillet
and steaks may be placed on a three-sided stick of wood hung on nails or hooked provided in
the smokehouse.

Hot Smoking
Place the fish 3 to 4 feet from the source of fire and start smoking at a low smoldering
fire maintained at 90 F. After 8 hours, built up to dense smoke and gradually increase the
temperature to 130-150 F and continue smoking for 2 to 3 hours or until the fish has a thin “skin”
and golden brown.

Cold Smoking
Place the fish 6 to 8 feet the source of fire and start smoking at low smoldering fire. After
8 to 12 hours, gradually build up the smoke without increase the temperature and continue
smoking 12 to 16 hours more. The length of time of smoking depends upon how long one
intends to keep the product. Fish- cold smoke for only 24 hours will not stay longer than two
weeks. If to stay for a longer time, smoking may take five days or more depending upon the size

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of the fish. The smoking temperature must all the times be maintained at 90- 100 F. The fire
must be checked regularly and must neither be allowed to die out nor build up at night.

Finishing the Fish

Continue smoking until the fish has a thin shiny brown “skin” on the surface. After the
smoking period, let the fish fresh for 2 to 3 hours, then brush them lightly within vegetable oil
while still warm. The oil serves as a protective coating on a fish. Cool the fish thoroughly before
wrapping the cellophane and store it in a cool, dry place.

PURPOSE OF SMOKING
The purpose of smoking is the following:
1. To enhance a distinctive color
2. To aid preservation
3. To destroy the enzymes
4. To disregard the growth of bacteria

It Prevents:
1. The growth of bacteria
2. The growth of molds

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Name: Date:
Course/ Year/ Section: Rating:

Activity 3.3 a
Direction: Laboratory by (group 1-5)
Make a product of fish sauce (‘’Patis”) and fish paste (“bagoong”)

Directions: Please rate the product on the scale of 1 to 10 with 10 being the highest grade and
1 as the lowest
CRITERIA RATING
DURING PREPARATION
PERSONAL HYGIENE exhibits good grooming: proper kitchen or laboratory
attire.
MISE- EN- PLACE
Demonstrate proper organization of ingredients, tools, and utensils prior to
cooking
PREPARATION AND COOKING TECHNIQUES
Illustrates proper preparation and cooking techniques.
SANITATION practices correct sanitation principles.
Finished product
APPEARANCE
Size, shape, consistency, etc.
COLOR: Balance in color, aesthetically appealing.
TEXTURE
Crispy, smooth, lumpy, fine coarse, sticky, gummy, etc.
FLAVOR: Sweet, sour, bitter, strong, bland, salty, piquant, umami, etc.
TEMPERATURE: Warm, hot, cold, is it appropriate for the product?
PLATING: Food is properly laid on the plate, balance in color, garnish, sauce,
and plate used.

Observation:
1. Determine the microbial flora of each treatment every week by straining and microscopic
examination or perform dilution plating techniques using TGYA as a plating medium.

2. Follow up on the changes in total solids every week during fermentation.

3. Evaluate the quality of patis produced after fermentation by comparing their color, odor,
taste, and final salt content.

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Questions:
1. What are the important precautionary measures that should be observed in producing
quality “patis” and “bagoong.”
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2. What are possible contaminants in “patis” and “bagoong” production? Defend your
answer.
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MODULE 4: PROCEDURE IN THE PREPARATION OF SALTED EGGS

Module Overview
Module 4 introduces you will learn that salted duck egg is a Chinese preserved food
product made by soaking duck eggs in brine or packing each egg in damp, salted charcoal.
In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted
charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic,
and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a
gelatin-like egg white, and a firm-textured, round yolk that is bright orange-red.

MODULE OUTLINE
Lesson 1: Procedure in the preparation of salted eggs

 Salted eggs in clay

 Salted egg in brine

Lesson 2: Packaging and evaluation of preserved foods

 Meaning and purpose of packaging

 Types of packaging materials

 Characteristics of packaging materials

Lesson 3: Justify the general requirements and functions of food packaging material/
containers
 Apply the packaging specification of all preserved and packaged product

Module Learning Outcomes:

The learners demonstrate an understanding of the functions of;
1. Procedure in the preparation of salted eggs
2. Packaging and evaluation of preserved foods
3. Justify the general requirements and functions of food packaging material/
containers

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LESSON 1: PROCEDURE IN THE PREPARATION OF SALTED EGGS

Specific Objectives:
At the end of lessons the students are able to:
a. apply the procedure in preparation of salted eggs and make a product,
b. apply the procedure in preparation of salted eggs and make a product; and
c. prepare how to make salted eggs in clay and salted egg in brine.

Use new day- old duck or chicken eggs and cure either by the brine method and clay
method.

Brine Method- prepare a saturated salt solution with hot water, using 1 part to 3 parts
water. Cooling salt solution and strain to remove impurities. Test salt concentration by
floating a fresh egg. It should float show an area the size of a fifty-centavo coin above the
brine. Keep the eggs thoroughly immersed in brine for 10 to 14 days. To prevent eggs from
floating-place flour thickness of waxed paper on the surface of the brine and weigh down
with a saucer. This method is clearer than the clay method.
Clay Method- mix coarse salt and clay or mud paste in the proportion of 1part salt to
parts mud paste. Cover the eggs with salt- clay putty and allow to cure for 10 to 14 days.
This method is used primarily for salted duck’s eggs since the shell is thicker than chicken
eggs.

Hard- Cook Eggs at simmering temperature. If desired, paint eggs with a red dye called
grana or dissolve the dye in boiling water while cooking the eggs.

SALTED EGGS IN CLAY

Procedure:
1. Mix 12 cups of clay and 12 cups of salt, adding water gradually until well blended.
2. Apply a generous portion of this mixture at the base of palayok (clay pot).
3. Coat each of 13 duck eggs with the mixture.
4. Arrange in layers and allow from 1 to 2 inches space in between to prevent breakage in
the jar.
5. Cover with extra solution and store.
6. Try eggs after 15 days. If not salty enough, extend the storing period.
7. When ready, boil eggs for 5 minutes and let stand ten more minutes.
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8. Color egg if desired.

(Source: salted duck eggs. Wikipedia/ photo)

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Name: Date:
Course/ Year/ Section: Rating:

Activity 4.1
Direction: Laboratory (individual). Prepare at least five eggs of a duck and make it a
salted egg in brine in just 15 days.

SALTED EGG IN BRINE

Procedure:
1. Boil 6 cups of water and 12 cups of salt. Cool. Prepare a brine solution.
2. Carefully place 12 chicken eggs in a full mouth glass jar.
3. Pour the salt solution in the jar. Weigh down eggs with a plate or cup to keep them from
floating or used a sealed plastic bag filled with the salt solution.
4. Cover the mouth of the jar with a perforated paper. Keep in a cool dry place.
5. Try the egg after 12 days. Soak again for five days more if eggs are not salty enough.
You may use ducks’ eggs but soak them together.
6. When ready, boil the egg for 5 minutes and let stand ten more minutes.
7. Color egg if desired.

Directions: Please rate the product on the scale of 1 to 10 with 10 being the highest grade and
1 as the lowest
CRITERIA RATING
DURING PREPARATION
PERSONAL HYGIENE exhibits good grooming: proper kitchen or laboratory attire.
MISE- EN- PLACE
Demonstrate proper organization of ingredients, tools, and utensils prior to cooking
PREPARATION AND COOKING TECHNIQUES
Illustrates proper preparation and cooking techniques.
SANITATION practices correct sanitation principles.
Finished product
APPEARANCE
Size, shape, consistency, etc.
COLOR: Balance in color, aesthetically appealing.
TEXTURE
Crispy, smooth, lumpy, fine coarse, sticky, gummy, etc.
FLAVOR: Sweet, sour, bitter, strong, bland, salty, piquant, umami, etc.
TEMPERATURE: Warm, hot, cold, is it appropriate for the product?
PLATING: Food is properly laid on the plate, balance in color, garnish, sauce, and
plate used.

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Name: Date:
Course/ Year/ Section: Rating:

Reflection/ Essay
Direction: Write your experience while doing the laboratory and how to avoid mistakes
and improve the product.

REFLECTION

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LESSON 2: PACKAGING AND EVALATION OF PRSERVE FOODS

Specific Objectives:
At the end of lessons the students are able to:
a. determine the meaning and purpose of packaging; and
b. apply the types and characteristics of packaging materials.

MEANING AND PURPOSE OF PACKAGING

Food Packaging is valuable to food presentation because it aids in lengthening

the life of food. A package protects the foodstuff from physical damage during handling and
contamination by diet and other foreign materials. It also prevents the infestation of insects,
rodents, and microorganisms. Moreover, loss or gain of moisture is controlled, and contacts with
air, light, heat, and contaminating gases are minimized.

PURPOSE OF FOOD PACKAGING

1. It protects food from physical and chemical spoilage.

2. It enhances the shelf stability of preserved foodstuffs.
3. It facilities the handling of food.
4. It simplifies the storage of foodstuffs.

TYPES OF PACKAGING MATERIALS

1. Flexible or soft Packaging Materials

a. Cellophane- a special treated regenerated cellulose which has been processed in a
thin, transparent and impermeable stripe or sheets variously colored.
b. Aluminum foil- a silvery, light weight metallic chemical element.
c. Polyethylene- a thermoplastic resin used in making plastics, film, etc.
d. Wax coated papers- a plastic, dull- yellow substance secreted by bees, beeswax.
e. Saran film- a thermoplastic substance used in various fabrics, wrapping materials,
etc.
f. Laminated wrapping- covers with a thin protective layer, as of clear plastic
g. Others- such as edible box packages, plastic bags

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2. Rigid Containers
a. Glass jars- a hard, brittle substance, usually transparent made by fusing silicates
with soda, lime, etc.
b. Cans- a container usually metal with a separate cover; thinned metal container in
which foods are sealed for preservation.
c. Rigid plastic containers
d. Paperboard carton
e. Oven glass casserole
f. Bags and boxed gas- a non-rigid container of paper plastic with a top opening can
be closed.

3. Non- rigid Materials

a. Paper such as carton, greaseproof paper
b. Cloth such as Muslim cheesecloth and burlap.

CHARACTERISTICS OF PACKAGING MATERIALS

Proper packaging of products is necessary to protect food from adverse loses

and changes in weight, texture, flavor, nutritional component, and protection against
contamination and physical damage.

The main function of a package is to ensure complete protection of the content.

In packaging, there are suitable materials to be used for the product, and this should alter the
excellent quality of the product. In developing the right package, the foremost consideration is
the stability of the food product because it can undergo many modes of deterioration: moisture
gain or loss, lipid oxidation, enzymatic degradation, no enzymatic browning, microbial growth,
nutrient loss change, texture change, and flavor change.

To determine the self-life, it is also necessary to define the acceptance criteria of

the food product through the knowledge of the mode and kinetics of deterioration. For moisture
sensitive foods, such as cereals, a critical moisture gain maybe used to define the acceptance
criteria.

In proofers, food packages must expose to various physical abuses during

forming: filling, sealing, processing, distribution, and storage. During forming, the packing
materials should be stretch and shape into the desired form.

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Resistance to grease is the effect on external as well as internal environment of

the product. Cans and jars are resistant to oil. If the package is plastic, there is a significant
possibility od spreading grease because this is not an excellent resistance to grease will spread
inside the package. There is a big tendency that the product will change in color, texture, and
flavor.

Resistance to microorganisms. The package must be well- sealed to avoid

insects like ants to come in. This is also the effect of external as well as the internal environment
of the product. We should observe proper food sanitation.

Resistance to light and odor, some packages are good resistance of light and
odor. Light can cause changes in food pigments, changes in proteins and amino acids, and
destruction of vitamins such as riboflavin.

Retention and absorption. Another important consideration is the food package

during storage or preparation. The interaction is the result of the two undesirable mass transport
mechanisms. Absorption or of flavor components into the food, which can lower the quality of
the food product and the barrier properties of the package.

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Name: Date:
Course/ Year/ Section: Rating:

Activity 4.2

Direction: Draw/ make the label of your product.

1. Name of the company

2. Production
3. Expiration
4. Manufacturer
5. Quality control
6. Nutrition facts
7. Contact #/ email address

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LESSON 3: THE GENERAL REQUIREMENTS AND FUNCTIONS OF FOOD

PACKAGING MATERIAL/ CONTAINERS

Specific Objectives:
At the end of lessons the students are able to:
a. determine the meaning and purpose of packaging; and
b. apply the types and characteristics of packaging materials.

The following are among the important general requirements and functions of food
packaging materials/ containers.
1. They must be non- toxic and compatible with the specific foods;
2. Sanitary protection
3. Moisture and fat protection
4. Gas and odor protection
5. Light protection
6. Resistant to impact
7. Transparency
8. Tamper proofness
9. Ease of opening
10. Pouring feature
11. Reseal features
12. Ease of disposal
13. Size, shape, weight limitations
14. Appearance, printability
15. Special features

Primary, Secondary, and Tertiary Containers

The terms primary and secondary containers have been used. Some foods are provided
with efficient primary containers by nature, such as nuts, oranges, eggs, and the like, in
packaging these. We generally need only a secondary outer box, wrap, or drum to hold units
together and give gross protection.

Others foods such as milk, dried eggs, and fruit concentrate often will be filled into
primary containers such as plastic liners which are then packaged within protective cartons or
drums. in this case the secondary container provided by the carton or drum greatly minimizes
the requirements that must be met by the primary container.

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Expect in special instances, and secondary containers are not designed to be highly
impervious to water vapor and other gasses, especially at zones of sealing, dependence for this
being placed upon the primary container.
Since primary containers, by definition, are those which come in direct contact with the
food, we will be far more concerned with them than with secondary containers.

Hermetic Closure
Two conditions of the greatest significances in packaging are hermetic and non-
airtight closure.
The Hermetic tern means a container that is impermeable to gases and vapor
throughout its entirety, including its seams.
Such a container, as long as it remains intact, will automatically be impervious to
bacteria, yeast, molds, and dirt from dust and other sources since all of these agents are
considerably larger than gas or water vapor molecules.
On the other hand, a container that prevents entry of micro-organisms, in many
instances, will be non- hermetic. An airtight container not only will protect the product from
moisture gain or loss, and oxygen pickup from the atmosphere, but is essential for strict vacuum
and pressure packaging.
The most common hermetic containers are rigid metal cans and glass bottles, although
faulty closure can make them non- hermetic. With very rare exceptions, flexible packages are
not truly for one more of the following reasons.
First, the thin, flexible films, even when they do not contain minute’s pinholes, generally
are not completely gas and water- vapor impermeable although the rates of gas and water
vapor transfer may be exceptionally slow; second, the seals are generally excellent but
imperfect; and third, even where film materials may be gas- and water- vapor- tight, such as
certain gages of aluminum foil, flexing of packages and pouches leads to minutes pinholes and
crease holes.
Hermetic rigid aluminum containers can be readily formed without side seams or bottom
ends seams. The only seam than to make hermetic is the top end double seam, which may be
closed on a regular tin can sealing equipment.
Glass containers are hermetic, provided the lids are tight. Lids will have inside rings of
plastic or crock. Many glass containers are vacuum packed, and the tightness of the cover will
be augmented by the differential of atmospheric pressure pushing down the cover.
Crimping of the covers, as in the case of pop bottle caps which operate against positive
internal pressure, also can make a gas-tight hermetic seal. But bottles fail more often than cans
becoming non-hermetic.

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THE PACKAGING SPECIFICATION OF ALL PRESERVED AND PACKED PRODUCT

Packaging- is the next consideration in processing food. It refers to the process of

putting process food into containers to prepare them for marketing.

It enhances the self- stability of preserved foods because it was protecting from physical,
chemical, and biological spoilage.

It is the product itself, the product it contains, protecting from outside contamination
reaching the consumer at the highest quality.

Packaging Materials- should be suitable enough to protect the product against

conditions that adversely affect the preserved quality of the food.

Glass containers- are generally used in small scale fruit and vegetables processing
businesses. It is a good barrier to solid-liquid and gasses, and it does not cause undesirable
odor or favor in foods.

The usual containers used for:

jams
jellies
preserves
fresh milk
carbonated beverage
beer
olives
pickles
and other foods which are processed in boiling water or steam

Bottles – It has narrows necks usually used in:

catcup
vinegar
soy
and small size solid

Jars – It has a full mouth and very short broad neck, and usually used in:
- Liquid and solid foods with a thick paste-like:
- Syrup substance such as:
- Sweet pre-series
- Jelling, etc.

Tumblers- it has no neck like ordinary desiring glasses, they are commonly used in:
- jellies
- jams
- and peanut butter

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Jugs- it has short narrow necks and can hug, it came in large size usually in half or one
gallon, and they are commonly used for:
- Liquids such as concentrated juice.

Metal Containers- are ordinarily used in the canning of food processed under pressure like
vegetables and meat.

Flexibles/ Composites- it can also be used nowadays in carbonated beverages.

Dehydrated Foods- should be guarded against moisture, light or air, pests such as
cockroaches’ beetles, etc.

Tin Cans- should be free from leaks metals contamination and entrance of air.

1. Blue Berry Jam-the color is good, sparkly; it is not clear, not so tender, and good for
production.

Blue Berry Jelly- the sugar content is not enough, clear, molds appear

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Name: Date:
Course/ Year/ Section: Rating:
Assessment 4.3 Multiple choice
Direction: Read the following question carefully and encircle the letter of the correct answer.
1. In the history of the packaging of the food industry, which among these was never a material
of packaging?
a) Bakelite c) Iron and tin-plated steel
b) Pottery and vases d) none of the mentioned

2. Which of the given reasons is NOT a valid reason for the packaging of food items?
a) Security and portion control c) Protection and information transmission
b) Marketing and convenience d) none of the mentioned

3. Packaging can be arbitrarily classified into Primary, Secondary Statement 1: Secondary

packaging is outside the primary packaging, to group the primarily packed objects.
Statement 2and Tertiary Packaging.
a) True, False c) False, False
b) True, True d) False, True

4. Which of the following is incorrect?

a) Packages designed for uniform shipping cannot be loaded into mixed shipping
b) Waste prevention is the most sought after option and disposal. The least sought after
c) Shrink wraps are one of the forms of packing used
d) None of the mentioned

5. Which of the following is a must in food labelling?

a) Name c) Place of Origin
b) Standard Specification d) All of the mentioned

6. Statement 1: ‘Use by’ date is mentioned for perishable items, and ‘Best before’ date is used
to indicate when the item starts decaying/getting spoilt.
Statement 2: Instruction of use need not be necessary unless it is not obvious how to be used.
a) True, False c) False, False
b) True, True d) False, True

7. Which of the following need not be in the same vision of the field?
a) Product name c) Date mark
b) Quantity d) Place of Origin

8.It is legal for a label to say – ‘this product cures XYZ disease.’
a) True c) a and b
b) False d) all of the above

9. Food Authenticity means _____

a) the food should match the description c) It should be cheap
b) the food should taste good d) none of the mentioned

10. Which of the following is a form of mis-description?

a) Incorrect Origin c) Extending the food
b) Incorrect Quantitative Description d) All of the mentioned

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