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Food Processing NC II CBLM
Food Processing NC II CBLM
Welcome!
Remember to:
Work through all the information and complete the activities in each
section.
Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
Persona
Tools/ Equipment Protective Materials/Supplies
Utensils Equipment
Cutting Trolleys Hair net Fresh eggs
implement
Assessment Method:
1. Direct observation of the students
2. Demonstration
3. Written Exam
4. Oral Questioning/Interview
Salt
In the Kitchen, there’s no ingredient more important than salt. Aside
from being one of the five basic tastes (salty, bitter, sour, and umami), salt
has properties that release food molecules into the air, giving the food an
aroma- an integral part of taste. If you’ve ever eaten your favourite food
while suffering a cold, you’ll know just how important smell is. That’s why
the different types of salt are important to distinguish between.
Salt also highlights and suppresses the different flavors we perceive in
our food. In small amounts, salt curbs bitterness, but enhances sweet, sour
and umami, giving sweet and sour dishes a more two- dimensional taste. At
higher concentrations, it reduces sweeteness and enhances umami, making
it perfect for savory and meat dishes.
1. Table Salt
The most common type and is harvested from salt deposits found
underground. It’s highly refined and finely ground, with impurities and trace
minerals removed in the process. It’s also treated with an anti caking agent
to keep from clumping.
2. Kosher salt
Himalayan salt is the purest form of salt in the world and is harvested
by hand from Khewra Salt Minein the Himalayan Mountains of Pakistan. Its
color ranges from off- white to deep pink. Rich in minerals- it contains the
84 natural minerals and elements found in the human body- Himalayan salt
is used in spa treatments, as well as the kitchen.
6. Fleur de Sel
7. Kala namak
8. Flake Salt
Also known as black lava salt, black Hawaiian salt is a sea salt
harvested from the volcanic islands of Hawaii. It gets its deep, black color
from the addition of activated charcoal.
Coarse- grained and crunchy, black Hawaiian salt is great for
finishing pork and seafood.
Also called alaea salt, this unrefined, red Hawaiian salt gets its
name and color from the reddish, iron-rich volcanic clay alaea.
Used for centuries in ceremonial ways for cleaning, purification and
the blessing of tools, red Hawaiian salt is also great in the kitchen, adding
an attractive finish and robust flavour to seafood and meat, as well as
traditional island dishes like poke and pipikaula, a Hawaiian jerky.
Used for pickling and brining, pickling salt does not contain any
added iodine or anti- caking agents, nor many of the trace minerals of sea
salt, which can cause ugly discoloration of the preserved food.
Types of Meat
1. Pork
Benefits
Pork is a particularly significant source of thiamine (vitamin B1). The
content of this important vitamin is much higher than in other meat
and plays an essential role in glucose metabolism and protecting
cardiac health.
Much cheaper than most other meat.
Pork contains decent amounts of selenium and zinc, which are
responsible for boosting the immune system, defending against
stress, and optimal hormone production.
Concerns
Compared to other meats, pork contains extremely high levels of
omega-6 fatty acids. Despite being essential for health, an unbalanced
ratio of omega-6 to omega-3 can be pro-inflammatory in nature.
Pork is more susceptible to bacterial contamination and food-borne
illness than other meat; ensuring pork is thoroughly cooked is
essential.
2. Beef
4. Chicken
Alongside beef and pork, chicken is one of the ‘big three’ popularity-
wise. However, chicken is a different classification of meat and comes under
the poultry category. People commonly refer to as “white meat” rather than
red.
As one of the most popular foods in the world, there are all sorts of
chicken-based foods. These range from fried and roasted chicken to chicken
soup and even chicken popcorn.
Benefits
Chicken is very cheap and easily affordable.
For those who are trying to consume less
fat/calories, chicken offers a smaller amount than
other meats but with the same protein content.
Chicken stock/broth offers a significant source of
gelatin. As chicken bones have a lower density
Turkey is another type of white meat, probably best known for its
appearance at the Christmas table! It has both a deeper yet drier taste than
chicken and is a less prevalent form of poultry. As mentioned above, the
most popular kind is probably roast turkey, but you can find a variety of
processed and unprocessed turkey products.
Benefits
Turkey is among the most protein-dense of all meats, offering 17.5
grams of protein in only 149 calories.
Similar to chicken, turkey also provides a significant amount of B
vitamins, potassium, selenium and phosphorus.
Turkey provides an inexpensive source of high- quality protein.
Concerns
As deer live and feed in the wild, venison is one of the healthiest and
most natural varieties of meat. The excellent omega 6 to 3 ratio (2:1)
shows the benefits of an animal living on a natural diet.
Venison has more vitamins and minerals than beef despite having
significantly fewer calories. In short, venison is possibly the most
nutrient-dense meat out there.
Concerns
While there are no major health concerns, one obstacle could be the
price; venison costs a lot. Expect to pay around $30 for one pound of
venison steak.
7. Duck
Wild boar is a non-domesticated pig that lives in the wild. The meat of
this animal is also known as ‘ wild boar ‘. Generally speaking, wild boar
contains a higher proportion of protein and a smaller amount of fat than
regular pork.
Benefits
Asit lives and feeds in its natural environment, wild boar contains a
higher proportion of omega-3 fatty acids.
Wild boar contains an array of health- protective nutrients, in
particularly B vitamins, selenium, and zinc.
Concerns
Despite containing a higher amount of omega-3, the omega-6 to
omega-3 ratio is still very high.
Matching type
Column A Column B
_____1. It is the purest form of salt in the world a. kalanamak
and is harvested by hand that has color b. koshser
that ranges from off-white to deep pink. C. celtic sea salt
_____2.The most common type of salt and is d. Himalayan pink
harvested from salt deposits found under- e. table salt
ground. f. flake salt
_____3. A type of salt that has large grain size make g. mutton
it perfect for sprinkling on top of meat, h. venison
whereit releases a surprising blast of flavour. i. pork
_____4. It is also known as selgris or grey salt and is j. chicken
harvested from the bottom of tidal ponds off k.fish
the coast of France.
_____5. It also means “black salt” in Nepalese. This
Himalayan salt that’s been packed in a jar with
Charcoal, herbs, seeds and bark, then fired in
a furnace for a full 24 hours before it’s cooled
, stored and aged.
_____6. It is one of the most popular forms of meat in
the world and classified as red meat that contains
a higher content of thiamine compared to
other meat, and plays an essential role in
glucose metabolism.
_____7. It is one of the ‘big three’ popularity- wise
Answer key:
1.d
2.e
3.b
4.c
5.a
6. i
7. j
8. g
9. k
10.h
The ribeye on the left is the one most of you probably leaned towards.
It has a greater amount of marbling in the ribeye. Marbling is thw white
pieces of fat that are seen inside the lean. Additionally, it has a brighter,
more cherry-red coloredribeye. The ribeye on the right does have less fat
along the ribeye. However, it has less marbling than the other ribeye. In
addition it has a duller color to the meat.
Prime is the highest quality of beef available. They have the most
marbling and are sure to provide a wonderfully juicy and extremely tasty
eating experience. The high level of marbling makes them great for grilling
and other dry cooking methods.
Choice is still high quality beef that has less marbling than Prime.
Consumers are going to receive a delicious and juicy eating experience.
Tender cuts are still great for grilling and other dry cooking methods, while
less tender cuts are more suitable for a liquid added type of cooking.
Conformation
The structure or shape of the bird may affect the distributionand
amount of meat, while certain defects detract from its appearance. Some of
the defects that should be notedare breasts that are dented, crooked,
knobby, or V-shaped; backs that are crooked or hunched; legs and wings
that are deformed; and bodies that are definitely wedge-shaped.
Fleshing
The drumsticks, thighs, and breast carry the bulk of themeat. There
is, however, a definite correlation between the covering of the flesh over the
back and the amount of flesh on the rest of the carcass. Females almost
invariably carry more flesh over the back and will generally have a more
rounded appearance to the breast, thighs, and legs. The common defects in
fleshing are breasts that are Vshapedor concave, rather than full and
rounded; breasts that are full near the wishbone, but taper sharply to the
rear; legs and drumsticks that are thin; and backs that have insufficient
flesh to cover the vertebrae and hip bones.
Fat Covering
Fat in poultry is judged entirely by accumulation under theskin. This
is true even for chicken parts. Accumulations occur first around the feather
follicles in the heavy feather tracts. Poorly fattened birds may have some
accumulation of fat in the skin along the heavy feather tracts on the breast.
Then, accumulations will be noted at the juncture of the wishbone and keel
and where the thigh skin joins the breast skin. At the same time,
accumulations will be noted around the feather follicles between the heavy
feather tracts and over the back and hips. Well-finished older birds will have
sufficient fat in these areas and over the drumsticks and thighs so that the
flesh is difficult to see. Fowl which have stopped laying have a tendency to
take on excessive fat in the abdominal area. Younger birds will generally
have less fat under the skin between the heavy feather tracts on the breast
and over the drumsticks and thighs than mature birds.
Feathers
Front poultry halves (fig. 16) include the full breast with corresponding
back portion, and may or may not include wings, wing meat, or portions of
wing.
Rear poultry halves include both legs and adjoining portion of the back.
Quarters consist of the entire eviscerated poultry carcass which has been
cut into four equal parts, excluding the neck.
Breast quarters (fig. 17) consist of half a breast with the wing and a portion
of the back attached.
Leg quarters (fig. 18) consist of a thigh and drumstick, with a portion of the
back attached. It may also include attached abdominal fat and a maximum
of two ribs. A leg with a complete or entire rear back portion attached may
also be grade identified if certain criteria are met.
Breasts are separated from the back at the shoulder joint and by a cut
running backward and downward from that point along the junction of the
vertebral and sternal ribs. The ribs may be removed from the breasts, and
the breasts may be cut along the breastbone to make two approximately
equal halves; or the wishbone portion may be removed before cutting the
remainder along the breastbone to make three parts.
Breasts with ribs are separated from the back at the junction of the
vertebral ribs and back. Breasts with ribs maybe cut along the breastbone to
make two approximately equal halves; or the wishbone portion may be
Split breasts with back portion or breast halves with back portion (fig.
19) are prepared by making a full-lengthcut of front poultry halves without
wings. If labeled “splitbreast(s),” centering of the cut is not required to
producetwo approximately equal halves.
Legs (fig. 20) consist of the attached thigh and drumstick, whether jointed
or disjointed. Back skin is not included. The patella (kneebone) may be
included on either the drumstick or thigh.
Thighs (fig. 21) are disjointed at the hip joint and may include the pelvic
meat, but not the pelvic bones. Back skin is not included. Thighs may also
include abdominal meat (flank meat), but not rib bones.
Drumsticks (fig. 23) are separated from the thigh and hock by cuts through
the knee joint (femorotibial and patellar joint) and the hock joint (tarsal
joint), respectively.
Wing drummettes (fig. 25) consist of the humerus (first portion) of a wing
with adhering skin and meat attached.
Boneless-skinless breasts (fig. 26) or breasts with rib meat are prepared
from breasts cut as described for “breasts” and for “breasts with ribs.”
Tenderloins (fig. 27) are the inner pectoral muscle which lies alongside the
sternum (breastbone). Tendons may be present.
Boneless-skinless thighs (fig. 28) are prepared from thighs cut as described
for “thighs.”
How can you tell the difference between a good egg and a bad egg?
Eggs are rated and graded into three classifications determined by the
United States Department of Agriculture (USDA). If you have chickens and
plan on selling eggs, grading and sizing is required. As a general rule, you
should grade all your eggs before you store, sell or consume them. At
Southern States, we can help you get the job done. Follow these steps to
understand how to grade and size eggs.
When grading eggs, both the interior and exterior quality is measured.
This process does not take into account weight or shell color. According to
USDA guidelines, eggs are graded and labelled as AA, A, and B U.S Grade
AA eggs are nearly perfect. The whites are thick and firm and the yolks are
free from any defects. The shells are clean and without cracks. U.S Grade A
eggs appear to be the same as Grade AA, but the difference is a slightly
lower interior quality. U.S Grade B eggs are noticeably different. They may
have slight stains and be irregular in shape and size. The quality of the
interior is further reduced. Grade B eggs are not sold in supermarkets, but
are used commercially in powdered egg products or liquids eggs.
Grading Eggs
Exterior Grading
Begin the egg grading process by checking the quality of the shell. The
ideal eggshell is clean, smooth and oval in shape with the one end slightly
bigger than other. Eggs with cracked or broken shells should be discarded.
If you are selling the eggs, remove any unusual shapes, textures or thin
spots on the shell. While they are edible, they break easily and will be
unacceptable because of their appearance.
Interior Grading
Grading the interior of the eggs is performed by a method called
candling. Using an egg candlerwill allow you to examine the air cell, the egg
white (called albumen) and the yolk. Candling also lets you check for spots
and cracks. Listed below are the different components to observe when
candling an egg:
White or Albumen – the white of the egg is called the albumen. The quality is
based on its clarity and thickness. Look for a clear color without
discolorations or floating foreign matter. Thick albumen allows limited
movement of the yolk and indicates a higher quality egg.
Yolk – the quality of the yolk is determined by the distinctness of its outline
and other features like size, shape and absence of any blemishes or blood
spots. It should be surrounded by a dense layer of albumen.
Spots – candling can help reveal foreign matter like blood spots or meat
spots. Eggs with interior spots should not be sold.
USDA Grade Standard Chart: This table is a quick reference for determining
the grade of an egg by candling. (From the article: Proper Handling of Eggs:
From hen to Consumption by the Virginia Cooperative Extension)
Sizing Eggs
If you plan on selling your eggs, you need to sort and size them. Large
and extra-large eggs are the best sellers. You might be surprised to learn
that eggs are not sized individually, but rather sized by the combined weight
of one dozen eggs. A size breakdown by weight can be found in the chart on
the right.
While there are a few things to learn about grading and sizing eggs,
the process is not difficult. You will be able to master the technique quickly
with just a little bit of practice.
1. a
2. b
3. c
4. c
5. c
Cross-Contamination
Hand washing after handling raw meat or poultry or its packaging is a
necessity because anything you touch afterwards could become
contaminated. In other words, you could become ill by picking up a piece of
fruit and eating it after handling raw meat or poultry.
Wash hands with warm water and soap for 20 seconds before and
after handling food, and after using the bathroom, changing diapers,
tending to a sick a person, blowing your nose, sneezing and coughing, and
handling pets.
It is important to prevent cross-contamination from raw meat or
poultry juices by washing counter tops and sinks with hot, soapy water. For
extra protection, you may sanitize with a solution of 1 tablespoon of
unscented, liquid chlorine bleach per gallon of water.
Packaging materials from raw meat or poultry also can cause cross-
contamination. Never reuse them with other food items. These and other
disposable packaging materials, such as foam meat trays, egg cartons, or
plastic wraps, should be discarded.
Washing Eggs
Do not wash eggs before storing them. Washing is a routine part of
commercial egg processing and the eggs do not need to be washed again.
Federal regulations outline procedures and cleansers that may be used.
“Bloom,” the natural coating on just-laid eggs that helps prevent bacteria
from permeating the shell, is removed by the washing process and is
replaced by a light coating of edible mineral oil which restores protection.
Washing Produce
Before eating or preparing fresh fruits and vegetables, wash the
produce under cold running water to remove any lingering dirt. This reduces
bacteria that maybe present. If there is a firm surface, such as on apples or
potatoes, the surface can be scrubbed with a brush. Consumers should not
wash fruits and vegetables with detergent or soap. These products are not
approved or labelled by the U.S. Food and Drug Administration (FDA) for
use on foods. You could ingest residues from soap or detergent absorbed on
the produce.
When preparing fruits and vegetable , cut away any damaged or
bruised areas because bacteria that cause illness can thrive in those places.
Immediately refrigerate any fresh-cut items such as salad or fruit for best
quality and food safety.
Fillet Knife
Scaling tool
Bucket or other container for discarded parts
Water source to keep the fish and work surface clean
Zip top plastic bags store the fish if necessary
Scale the Fish
Always work with one fish at a time. Hold the head with one hand
and, using a scaling tool, dull knife or spoon, apply short, raking motions,
moving from the tail toward the head. Use caution around the sharp edges
of the fins. Repeat the action on both sides of the fish, around the fins and
up to the gills. Rinse the fish in water when you’ve finished.
__________1.Hold the head with one hand and, using a scaling tool, dull
knife or spoon, apply short, raking motions, moving from the tail toward the
head.
__________2.Cut perpendicular to the work surface, along the entire fish.
These cuts are traditionally 1/2- to 1-inch thick. Don’t forget to trim any
excess fat or bones without removing the backbone.
__________3.Use the _____ method on large fish to negate the need for scaling
or skinning. Lay the fish on its side and hold the head. Insert the fillet knife
behind the pectoral fin and cut downward to, but not through, the
backbone.
__________4.Hold the fish by the head with one hand, grasp the skin with the
other, and pull toward the tail. Rinse the fish when it’s completely skinned.
Training Materials
1. CBLM
Steps/Procedure:
1. Prepare the fish.
2. Prepare cleaning tools and equipment.
3. Wear Personal Protective Equipment.
4. Scale the Fish (if your fish has scale)
5. Skin the Fish(if your fish lack scale but has thick skin)
Assessment Method:
DEMONSTRATION
INTERVIEW
CRITERIA
Did you…. YES NO
1. Prepare supplies, tools and equipment?
Comments:
___________________________________________________________________________
___________________________________________________________________________
_________________________________
Trainer’s Signature
www.wideopeneats.com/12-different-types-salt-use/
https://www.nutritionadvance.com/types-of-meat/
https://en.wikipedia.org/wiki/List_of_types_of_seafood
TESDA Guidelines Modules