Republic of the Philippines

Department of Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
PUBLIC TECHNICAL-VOCATIONAL

Unit of Competency: PROCESS FOOD BY FERMENTATION AND

PICKLING
Module Title: PROCESSING FOOD BY
Module No. 1
FERMENTATION AND PICKLING 1
 MODULE I

QUALIFICATION TITLE : FOOD PROCESSING NC II

UNIT OF COMPETENCY : PROCESS FOOD BY

FERMENTATION AND
PICKLING

MODULE TITLE : PROCESSING FOOD BY

FERMENTATION AND
PICKLING

NOMINAL DURATION : 400 HRS.

WHAT IS THIS MODULE ABOUT?

This module covers the knowledge, skills and attitudes required in

processing food by fermentation and pickling such as preparing equipment, tools,
and utensils, preparing the raw materials, performing alcoholic fermentation of
fruits and vegetables, performing acetic, lactic acid fermentation and pickling of
vegetables, fermenting fish and other marine products and preparing production
report.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

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 1. prepare equipment, tools and utensils;
2. prepare the raw materials;
3. perform alcoholic fermentation of fruits/vegetables;
4. perform acetic/lactic acid fermentation/pickling of vegetables;
5. ferment fish and other marine products; and
6. prepare production report.

WHAT DO YOU ALREADY KNOW?

Multiple Choice: Read and understand the following questions. Select the best
answer by writing only the letter in your quiz notebook.

1. Which of these tools is used to prepare and slice fruits and vegetables?
a. table knife
b. paring knife
c. kitchen knife
d. slicing knife

2. Which of the following is the best step in sanitizing utensils?

a. Rinse thoroughly with tap water.
b. Dry under the sun after washing.
c. Immerse utensils in hot water.
d. Wipe the utensils with clean cloth.

3. What utensil is used to separate coarse particles in the ingredients?

a. colander
b. strainer
c. mixing bowl
d. basin

4. What utensil is used to measure liquid ingredients?

a. glass measuring cup
b. aluminum measuring cup
c. measuring spoons
d. coffee cup

5. What utensil is used to measure small quantity of ingredients?

a. measuring spoons
b. measuring cups
c. glass measuring cup
d. coffee cup

3
6. What do you call the transformation of carbohydrates into alcohol or acids
through the action of micro-organisms?
a. pasteurization
b. fermentation
c. preservation
d. processing

7. What do you call the decomposition of simple sugar in fruits into alcohol
and carbon dioxide ?
a. acetic fermentation
b. alcoholic fermentation
c. lactic acid fermentation
d. all of these

8. What is the method of processing foods in brine (salt) or in vinegar with or

without bacterial fermentation?

a. pickling
b. salting
c. smoking
d. drying
9. What product is made from sugary or starchy materials by alcoholic
fermentation followed by an acetous one?
a. bagoong
b. patis
c. vinegar
d. wine

10.How do you obtain the unit cost of a product?

a. Cost of production divided by the number of servings yield
b. Cost of production divided by the number of servings sold
c. Cost of production minus sales
d. Cost of production plus profit

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LESSON 1

PREPARE EQUIPMENT, TOOLS, MATERIALS AND UTENSILS

FOR FERMENTATION AND PICKLING

WHAT IS THIS LESSON ABOUT?

This lesson deals with preparing, calibrating, cleaning, sanitizing, using and
storing equipment, tools and utensils properly for the fermentation of fruits and
vegetables.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. identify appropriate equipment tools and utensils used in fermentation of

fruits and vegetables;
2. prepare, check and calibrate equipment, tools and utensils;
3. clean, sanitize and store equipment, tools and utensils according to
manufacturers specifications; and
4. appreciate the significance of cleaning and sanitizing utensils.

LET US DEFINE:

Pare - to scrape off the outer skin of fruits and vegetables with the use of a knife.
Pare - to scrape off the outer skin of fruits and vegetables with the use of a knife.
Slice - to cut fruits and vegetables into desired sizes and shapes with a sharp
Slice - to cut fruits and vegetables into desired sizes and shapes with a sharp
knife.
knife.
Mix - to combine two or more ingredients by stirring.
Mix - to combine two or more ingredients by stirring.
Drain - to remove excess water after washing fruits and vegetables
Drain - to remove excess water after washing fruits and vegetables
Calibrate - to adjust precisely to a set of graduated marks desired for a process.
Calibrate - to adjust precisely to a set of graduated marks desired for a process.

LET US STUDY:
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 Basic equipment, tools and utensils used in fermenting fruits and
vegetables.

A. Refrigerator

Parts of a refrigerator

1. Freezer compartment – space for keeping meat and other products

requiring very low temperature.
2. Thermostat knob control – an electronic device attached to the system
that regulates the temperature inside the refrigerator. It stops the
compressor motor when set temperature is reached, then starts again as
temperature rises.
3. Butter keeper – a compartment for storing butter or cheese.
4. Bottle racks – space for keeping bottled drinks.
5. Crisper – a space for keeping vegetables and fruits.
6. Chiller –space for chilling food items such as dairy products, left over
foods, etc.

6
Refrigerator is used for storing foods to prolong its freshness

7
B. Range/Cooktop

C. Weighing scale of various capacities and sensitivities – used for measuring

materials and ingredients

heavy duty weighing

scale
dietetic weighing scale digital weighing scale

8
D. Fermentation vat is used for fermenting fruits and vegetables

Soaking container is used for the

preparation of brine or where fruits
and vegetables are soaked for a Fermentation vat for
required time wine

E. Plastic Sealer is used for sealing plastic containers

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Follow these safety precautionary measures before operating various
equipment:

1. Always ask for the assistance of the person who is knowledgeable in

manipulating and operating the equipment if you want to use them.

2. Turn off and unplug electrically operated tools and equipment from outlet
when not in use.

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F. Cutting Implement is used for cutting, slicing and peeling off the skin of fruits
and vegetables

Knives Masher Peeler

Kitchen Shears Slicer

G. Cooking Utensils

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 1. Saucepan- It is a cooking pot with handle used at the top of the stove.
2. Saucepot – It is cooking pot with two handles and a lid.
3. Steamer - It is used to steam foods/other raw materials.
4. Casseroles - It is used for cooking/ stews foods.
5. Kettle - It is used to boil water and to sterilize glass jars and other utensils.
6. Double Boiler - It is used to simmer foods.

Saucepan Saucepot Double Boiler

Steamer Casseroles Kettle

H. Other Utensils
In processing food by fermentation and pickling, prepare the equipment,
tools, materials and utensils needed and these are the following:

1. Individual Measuring Cups – cups that measure dry ingredients

2. Glass Measuring Cups – cups used for liquid ingredients.
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 3. Graduated Measuring Spoons – utensils needed to measure ingredients
in small scale.
4. Colander – a bowl shaped kitchen utensil used for draining off liquids
and rinsing food.
5. Mixing Bowl – a container needed for mixing the ingredients.
6. Slicing Knife – a utensil used to pare and slice fruits and vegetables.
7. Strainer – a utensil that separates coarse particles in the ingredients by
passing through a sieve.
8. Tongs – a utensil used to handle or lift foods and other materials.
9. Basin – a utensil used for washing purposes of raw materials.
10. Bowls – a utensil used for keeping/mixing food.
11. Basting spoon – a utensil used for mixing and preparing foods.
12. Spatula – a utensil used for leveling off ingredients.
13. Wire Basket – a utensil used to hold food.
14. Mortar and Pestle – a utensil used to ground foods.
15. Ladle - a deep-burled long handled spoon used in taking up and
conveying liquids.

graduated set of measuring cups

strainer measuring cup

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set of measuring spoons. set of bowls basin

tongs basting spoon spatula

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ladle wire basket slicing knife

colander strainer aluminum Trays

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Steps in Cleaning and Sanitizing Equipment, Tools, Utensils

Stove

1. Remove all burnt sediment and wipe grease from top of stove after each use.
2. Scrape grease from cracks, openings, and hinges.
3. Keep burners clean. Gas burners can be soaked and scrubbed with a stiff
brush.
4. Wipe stove with cloth dipped in sanitizing solution.

Refrigerator

1. Wipe up spilled food immediately.

2. Wash inside shelves and trays at least twice a week with baking soda.
3. Rinse and dry thoroughly.
4. Flush drains/ defrost weekly.

Cooking Utensils: Steamer, saucepot, saucepan and the likes

1. Drain off fat, juice, sauces, and strain out sediment.

2. Fill with water and detergent.
3. Rinse, dip in sanitizing solution then dry.
4. Wipe with damp cloth.

Cutting implements and other tools and utensils

1. Clean immediately after using.

2. Wash with detergent.
3. Rinse. Dip in sanitizing solution.
4. Wipe with damp cloth.

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SANITARY PRACTICES IN FOOD PROCESSING

Sanitation is the aseptic practice in the preparation, processing and

packaging of food products. Food sanitation is the practical application of sanitary
measures in handling food.

Some pointers to be followed in the kitchen and laboratory area

1. Close your mouth when working because saliva might drop on the food
when cooking.
2. Don’t smoke or spit in the kitchen.
3. Use proper protective coverings such as cap, head band or hair net,
apron or laboratory gown, masks, gloves, boots/closed shoes, etc.
4. Toilets which are open directly to the kitchen must have tight fitting
doors.
5. Anti-slip doormats should be provided.
6. Cover trash cans properly to protect from flies.
7. Always wash hands properly especially when coming from the toilet to
protect food from coli-contamination.

Food for human consumption should be produced under condition of

cleanliness and hygienic decency. No consumer would knowingly wish to eat
food that has been canned, dried or processed in rat-infested or insect-ridden,
unclean factories

The following are the steps in cleaning and sanitizing equipment, tools,
materials and utensils properly.

1. Flush all surfaces with water. Scrub or brush to remove loosely adhering
dirt if necessary.
2. Dissolve adequate amount of detergent in water with the scrubbing pad or
brush, clean also surfaces of each equipment and utensils, with detergent.
Give particular attention to corners, flaps, edges and cracks where dirt is
likely to accumulate.
3. Rinse thoroughly with tap water.

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 4. Sanitize by soaking processing implements in 150 – 200 ppm chlorinated
water.
5. After two minutes, rinse, with 5 ppm chlorinated water or tap water.

Sanitizing

Sanitizing aids reduces the number of microorganisms on the surface where

food comes in contact with. It cannot be accomplished until surfaces where foods
are processed are clean

Sanitizing tools/utensils Preparing sanitizing solution

 Sanitize the equipment and prepare a solution as prescribed on the

recommended dosage. Wash the equipment with soap and water. Scrub or
brush if necessary. Rinse with water then sanitize and allow draining or
rinsing with 5ppm chlorinated water.

Fig. 1 calibrating a weighing scale

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Calibrating of equipment

Calibrating equipment is necessary to test for the accuracy of certain device

or to indicate the scale. Example of equipment to be calibrated is the
weighing scale. To calibrate, have the reading of the weighing scale pointed
or set at 0. Refer to Fig. 1

To calibrate a salinometer, have the brine solution poured into the

graduated cylinder, and dip the salinometer to get the reading (Fig. 2) Allow
the instrument to float in the brine solution and get the reading.

_____________________salinometer

Figure 2. calibrating a salinometer

LET US REMEMBER

It is important to prepare, clean and sanitize equipment, tools and utensils

in processing foods by fermentation and pickling. In so doing, you can avoid
contamination, save time and energy.

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HOW MUCH HAVE YOU LEARNED?

Identify the following tools and utensils needed in fermentation and pickling.
Give the uses of each.

1. 2.

3. 4.

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 5. 6.

7. 8.

9. 10.

LET US APPLY WHAT YOU HAVE LEARNED:

1. Demonstrate how to clean and sanitize tools and utensils used in fermenting
and pickling by following the proper steps.
2. Calibrate equipment, tools and utensils in accordance with standard
specifications

RESOURCES:

Processing tools, utensils, materials and equipment

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REFERENCES:

1. Technology and Home Economic 3

Diaz, Eden C.

Technology and Home Economic 3

pp. 126-129

2. Fruit and Vegetable Processing

Revised Edition

pp. 57 – 74

by: University of Life

Meralco Avenue, Pasig

Metro Manila, Philippines

3. Fish Cookery by Jasmin Espejo and Alberta Tumonde

4. Learning Element for Preparing Raw Materials by CDC, BTVE
5. http://ardictionary.com.equipment/4380
6. http://thinkexist.com/dictionary/meaning/calibrate
7. http://images.google.com.ph

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LESSON 2

PREPARE THE RAW MATERIALS

WHAT IS THIS LESSON ABOUT?

This lesson covers the preparation of raw materials needed in processing

food by fermentation and pickling.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

Blemish – fruits or vegetables with signs of decaying or discoloration; slightly

Blemish – fruits or vegetables with signs of decaying or discoloration; slightly
impaired or injured.
1. identify
impaired the raw materials for fermentation and pickling;
or injured.
Bruise – to injure the surface of (the skin) without breaking it but causing
2. explain
Bruise the steps
– to injure in preparing
the surface the skin)
of (the raw materials for fermentation
without breaking it but and
causing
discoloration
pickling;
discoloration
Raw Materials – materials still in their natural or original state, before processing or
Raw 3. demonstrate
Materials how tostill
– materials sortinand grade
their the raw
natural materials;
or original andbefore processing or
state,
manufacturing
4. appreciate the value of preparing the raw materials.
manufacturing
Nutritive Value – fruits and vegetables having nutritious properties
Nutritive Value – fruits and vegetables having nutritious properties
Sort – any group of things having something in common such as kind or class
Sort – any group of things having something in common such as kind or class
Grade – a degree in a scale classifying to quality, rank or worth
Grade
LET – a degree in a scale classifying to quality, rank or worth
US DEFINE:
Firm – solidly compact
Firm – solidly compact
Chop – cut into small, uneven pieces
Chop – cut into small, uneven pieces
Cube– cut into pieces of uniform size and shapes, first, lengthwise then crosswise to
Cube– cut into pieces of uniform size and shapes, first, lengthwise then crosswise to
make cubes
make cubes
LET
DiceUS DEFINE:
– cut into small pieces of uniform size and shapes, first, lengthwise then
Dice – cut into small pieces of uniform size and shapes, first, lengthwise then
crosswise to make cubes
crosswise to make cubes
Julienne – cut into thin, match-like strips
Julienne – cut into thin, match-like strips
Mince – cut or chop into tiny pieces
Mince – cut or chop into tiny pieces
Slice – cut across into flat pieces
Slice – cut across into flat pieces
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 1. Blemish – fruits or vegetables with signs of decaying or discoloration; slightly
impaired or injured.
2. Bruise – to injure the surface of (the skin) without breaking it but causing
discoloration
3. Raw Materials – materials still in their natural or original state, before
processing or manufacturing
4. Nutritive Value – fruits and vegetables having nutritious properties
5. Sort – any group of things having something in common such as kind or
class
6. Grade – a degree in a scale classifying to quality, rank or worth
7. Firm – solidly compact
8. Chop – cut into small, uneven pieces
9. Cube– cut into pieces of uniform size and shapes, first, lengthwise then
crosswise to make cubes
10. Dice – cut into small pieces of uniform size and shapes, first, lengthwise
then crosswise to make cubes
11. Julienne – cut into thin, match-like strips
12. Mince – cut or chop into tiny pieces
13. Slice – cut across into flat pieces
LET US STUDY:

SELECTION OF FRUITS/VEGETABLES

Several factors are to be considered in the selection of fruits and vegetables.

These have to do with the quality of fruits/vegetables the consumer must know.

Quality refers to the following:

1. Wholesomeness
2. Cleanliness
3. Freedom from undesirable substance
4. Degree of perfection in shape
5. Uniformity of sizes
6. Freedom from blemishes
7. Desirable aroma, color, flavor and texture
8. Nutritive value

The nutritive value of fruits is dependent on such factors as:

1. Variety – different varieties oftentimes vary in nutritive value such as yellow

colored flesh vs white flesh.
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 2. Kind – the food values contained in different fruits.
3. Stage of Maturity – matured fruits contain more vitamin C.
4. Size – larger fruits contain more of its food value compared to inferior size.
5. Season – abundance of fruits in season may supply you with more nutritive
value.

Note: Intelligent selection does not rely on eye appeal. Skin defects have no
relationship to interior quality.

PREPARATION OF VEGETABLES FOR PROCESSING

Raw vegetables require more thorough cleansing than raw fruits. Vegetables
commonly grown in or close to the ground are more exposed to contamination by
microorganisms than fruits. They are exposed to dust, insects, and human hands
before being brought to the house. Hence, careful and thorough washing is
essential. All spoiled portions should be removed. The kind of vegetable selected
determines how it is cleaned: it may be washed, brushed, scraped or peeled.
Scraping requires more time and greater loss of food value.

Some vegetables which have thick skin require paring before cooking.
Peeling after cooking may minimize the loss of nutrients such as minerals and
vitamins. Long time soaking of peeled and cut vegetables tends to decrease their
nutrient contents. Nutrient loss is affected by a number of factors:

a. nature of the vegetable

b. treatment before cooking
c. size of the pieces
d. methods, length, and temperature of cooking.

Raw Materials for Fermentation

a. Roselle – a low growing shrub, belonging to the gumamela family. Its red
petals are used for making a fine sparkling red wine.
b. Lipote – the fruit resembles the duhat except for its round shape. It has
black skin with white flesh which is sweet when ripe. It is sometimes called
duhat matsing.
c. Katuri – similar to tiesa, green unripe and yellow when ripe.

25
 d. Bignay – sometimes called black berries. It has small round fruits in cluster.

Raw Materials For Pickling (Sour and Sweet Pickles)

a. Papaya
b. Cucumber
c. Stringbeans
d. Bamboo Shoots
e. Chayote
f. Mustard
g. Raddish

The following are the steps in preparing the raw materials:

1. Sorting and grading of raw materials needed in processing food by fermentation

and pickling

In sorting and grading of raw materials needed in processing food by

fermentation and pickling, the following qualities should be observed:

a. good quality
b. free from bruises and blemishes
c. nutritive value
d. fresh and firm
Sorting and grading practices vary on the different areas.
Classification is based on size and ripeness.

26
 After harvest, the fruits and vegetables must be brought to a shaded area.
Sort the fruits according to size, color, and rind quality. Discard fruits that are
injured, bruised, and misshapen.

SANITARY FOOD HANDLING PRACTICES

Hygiene should be practiced to prevent food contamination (the

transmission of disease) and to prevent food poisoning. Hygiene protocols
specify safe ways to handle and prepare food, and safe methods of serving
and eating it. Such protocols include:

 Fruits and vegetables are cleaned either by dipping the fruits in

plain water or by wiping individual fruits by hands with a clean,
soft cloth.

27
 Clean food-preparation areas and equipment (Example-using designated
cutting boards for preparing raw meats and vegetables). Cleaning may
involve use of chlorine bleach for sterilization.
 Careful selection of meats contaminated by trichinilla worms, salmonella,
and other pathogens should be avoided

 Extreme care in preparing raw foods, such as sushi and sashimi.

 Institutional dish sanitizing by washing with soap and clean water.

 Washing of hands after touching uncooked food when preparing meals.

 Not using the same utensils to prepare different foods.

 Not sharing cutlery when eating.

 Not licking fingers or hands while or after eating.

 Not reusing serving utensils that have been licked.

 Proper storage of food to prevent contamination by vermin.

 Refrigeration of foods (and avoidance of specific foods in environments where

refrigeration is not feasible).

 Labeling food to indicate when it was produced (or, as food manufacturers

prefer, to indicate its "best before" date).

 Proper disposal of uneaten food and packaging.

 Weighing- To get the exact mass of the prepared raw materials, the weight
must be taken with the use of standard weighing device.

Note: The weights should be properly recorded.

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Procedure in Weighing

1. Place the material to be weighed on the weighing scale.

2. Weigh the materials accurately.
3. Record the obtained weight.

Cutting techniques of fruits and vegetables

29
30
LET US REMEMBER:

Skill is one important element to successful fermentation of fruits and

vegetables.

HOW MUCH HAVE YOU LEARNED?

Answer the following test items. Write the letters of your answers in your
quiz notebook.

1. Any group of things having something in common is _______.

a. grade c. select

b. classify d. sort

2. One quality of fruits/vegetables that must be observed when sorting and

grading.
a. bruise c. fresh

b. blemish d. odor

3. Part of fruits/vegetables that must be removed when preparing them

a. dry leaves c. spoiled portion

b. seeds d. bruised

4. What tool should be used to get the exact weight of the raw materials for
pickling?
a. weighing scale c. measuring cup

b. measuring spoon d. all of these

5. In selecting good quality of raw materials, what is to be considered?

a. price c. grade

b. kind d. label

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LET US APPLY WHAT YOU HAVE LEARNED:

1. Demonstrate how to sort and grade raw materials for processing foods by
fermentation and pickling.
2. Explain the steps in preparing the raw materials for fermentation and
pickling

32
RESOURCES:

 Equipment, tools and kitchen utensils

 Cold storage equipment like chiller, refrigerator, chiller and freezer
 Weighing scale of various capacities and sensitivities
 Cutting implement such as knives, peelers, slicer, cutter
 Casserole, colanders, bowls, food tongs
 Chopping boards, vegetables cutter, osterizer
 Raw materials – fresh fruits and vegetables

REFERENCES:

1. Fruit and Vegetable Processing

Revised Edition

pp. 58 – 59

University of Life

Meralco Avenue, Pasig

Metro Manila, Philippines

2. Food Processing
MATEA – BASED TEXTBOOK, pp. 37 – 39

Reymundo, Dr. Leoncio, Department of Home Technology, U.P.L.B., Phil.

Claravell, Victoria G., Assistant Professor I

Member: Mrs. Rosalinda B. Balmaceda, Instructor I, Home Technology

Mrs. Rosemarie G. Anaro, Instructor I, Home Technology

3. Narvaez-Soriano, Nora. Food Selection, Preparation and Preservation. Rex

Bookstore. Quezon City, Philippines. 1994

4. www.usm.edu.ph/.../chicken/pomelo.png

33
5. bicol.da.gov.ph/…2qtr05/veggiefarminghtml

6. davao.da.gov.ph/…bpi/banana%20 production.html

7. www.euroasia.food.com/Production_line.htm

8. mettler-toledo.centralcarolinascale.com/Xp

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LESSON 3

PERFORM ALCOHOLIC FERMENTATION OF FRUITS/ VEGETABLES

WHAT IS THIS LESSON ABOUT?

This lesson focuses on the techniques in performing alcoholic fermentation

of fruits and vegetables.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. discuss the steps in making wine;

2. perform alcoholic fermentation; and
3. appreciate the value of performing alcoholic fermentation of
fruits/vegetables.

LET US DEFINE:

Alcoholic fermentation - the decomposition of simple sugars into alcohol and

Alcoholic fermentation - the decomposition of simple sugars into alcohol and
carbon dioxide by means of enzymes and yeast,
carbon dioxide by means of enzymes and yeast,
Pasteurization - method of food preservation subject to sufficient heat to kill
Pasteurization - method of food preservation subject to sufficient heat to kill
most of its bacteria without altering flavor or other characteristics. This
most of its bacteria without altering flavor or other characteristics. This
method was named after Louis Pasteur.
method was named after Louis Pasteur.
Prepare - to make ready, usually for a specific purpose
Prepare - to make ready, usually for a specific purpose
Extract - to draw liquid by effort
Extract - to draw liquid by effort
Filter - a method of separating solid particles, impurities, etc, from fluid by
Filter - a method of separating solid particles, impurities, etc, from fluid by
passing it through a porous substance.
passing it through a porous substance.
Strain - to pass through a screen, sieve, external force to remove or free by
Strain - to pass through a screen, sieve, external force to remove or free by
filtration
filtration
Yeast - a yellow, frothy substance consisting of a mass of minute fungi which
Yeast - a yellow, frothy substance consisting of a mass of minute fungi which
germinate and multiply in the presence of starch or sugar and form alcohol
germinate and multiply in the presence of starch or sugar and form alcohol
and carbon dioxide during a process of fermentation induced by an enzyme.
and carbon dioxide during a process of fermentation induced by an enzyme.
Enzymes - any of various organic substances that are produced in plant and
Enzymes - any of various organic substances that are produced in plant and
animal cells and cause changes in other substances by catalytic action
animal cells and cause changes in other substances by catalytic action
Siphon - a tube having a bend for transferring liquids from a higher to lower
Siphon - a tube having a bend for transferring liquids from a higher to lower
level over an intervening elevation by making use of atmospheric pressure.
level over an intervening elevation by making use of atmospheric pressure.

35
Decant - to pour off gently so as not to disturb the sediment to pour one
Decant - to pour off gently so as not to disturb the sediment to pour one
container into another
container into another
Clarify - to free from impurities, as wines or fats
Clarify - to free from impurities, as wines or fats
Crosswise - across
Crosswise - across
Chop - to cut up in small pieces.
Chop - to cut up in small pieces.
Hydrometer - calibrating of sealed tube weighted at one end for
Hydrometer - calibrating of sealed tube weighted at one end for
determining the density or specific gravity, especially of liquids and
determining the density or specific gravity, especially of liquids and
solutions
solutions
Cold Stabilization - a process used in wine making to reduce tartrate
Cold Stabilization - a process used in wine making to reduce tartrate
crystals (potassium bitartrate) in wine
crystals (potassium bitartrate) in wine
Fermentation - the transformation of carbohydrates into alcohol or acids
Fermentation - the transformation of carbohydrates into alcohol or acids
through the action of microorganisms in anaerobic or partially anaerobic
through the action of microorganisms in anaerobic or partially anaerobic
condition
condition
Free-run juice - a considerable amount of juice immediately liberated that
Free-run juice - a considerable amount of juice immediately liberated that
can be used for verification which is typically of a higher quality than the
can be used for verification which is typically of a higher quality than the
pressed juice.
pressed juice.
Gelatin - in wine making for centuries and is recognized as traditional
Gelatin - in wine making for centuries and is recognized as traditional
method for wine fining or clarifying.
method for wine fining or clarifying.
Heat stabilization - the process or removing unstable proteins by absorption
Heat stabilization - the process or removing unstable proteins by absorption
unto bentonite, preventing them from precipitating into the bottled wine.
unto bentonite, preventing them from precipitating into the bottled wine.
Oenology - a science of wine and winemaking.
Oenology - a science of wine and winemaking.
Unsoaked wine - a wine fermented in a barrel made of stainless steel or other
Unsoaked wine - a wine fermented in a barrel made of stainless steel or other
material having no influence in the final taste of the wine.
material having no influence in the final taste of the wine.
Vintage - a single season’s wine production, usually referring to the specific
Vintage - a single season’s wine production, usually referring to the specific
location in which a particular wine is produced.
location in which a particular wine is produced.
Winemaking or vinification - the process of wine production from the
Winemaking or vinification - the process of wine production from the
selection of raw materials (fruits and vegetables) to the bottling of finished
selection of raw materials (fruits and vegetables) to the bottling of finished
wine.
wine.
Zymology - the science of fermentation.
Zymology - the science of fermentation.

36
LET US STUDY:

A. Wine Processing

Wine is a product of partial or complete fermentation of the juice of grapes.

In our country , we are substituting our native fruits in place of grapes. The
Bureau of Plant is producing kasoy wine from the juice of kasoy fruits in a semi
pilot plant scale. The nuts of the kasoy fruits command high commercial value
while the fruit are just thrown away, so we utilize the fruits by processing it into
wine. The Laboratory Services Division has and still conducting researches on the
production of fruit wines from the following fruits; kasoy, duhat, pineapple, guava,
bignay, banana, roselle, lipote, balubat and katuri. Roselle is a low growing shrub,
belonging to the family of gumamela, with a red flower. The petals are utilized for
making wine. It produces a fine sparkling red wine. Lipote is sometimes called
“duhat-matsing” The fruit resembles the duhat, black skin with white flesh and
sweet when ripe. Its shape differs. It is round and also with seeds. Balubat is just
like sinigwelas, greenish white when unripe and become reddish- orange in color
when ripe. Its flesh is white and its seed is like that of prunes. It is very sour even
when ripe. Katuri can be compared to the fruit of tiesa, green when unripe and
yellow when ripe. Its seed is like that of nangka with yellow flesh and sour taste. It
has plenty of latex.

Wine processing consists of several steps:

First Step- Extraction

Two methods of extracting the fruit juice:

1. By application of pressure, force is applied. This method is used for

fleshy and juicy fruits like kasoy and pineapple.
2. By aqueous extraction - In the water extraction method, water is
added to the fruit and heat is applied. This method is used for fruits
like banana, bignay, duhat and guava.

The juice or extract is filtered or strained to remove any solid particle.

Natural sugars present in fruits are varied. But this is not enough to produce the
necessary alcohol in the wine, hence sugar is added. An instrument called Balling
Hydrometer measures directly and approximately the sugar content, 22º-24º

37
Balling is set for our wine. For home wines, measurement by cups may be used.
After addition of sugars, the extract is heated to boil to dissolve the sugar and at
the same time destroy any organism or bacteria. The extract is then placed in
containers, preferably narrow-mouthed, covered and allowed to cool.

Second Step- Fermentation

Fermentation

Fermentation is the process brought about by the addition of yeast where

the sugar and carbohydrates are converted to alcohol and carbon dioxide. This is
seen thru the formation of bubbles. The longer the fermentation, the higher the
alcohol will be because of the complete conversion of the sugar to alcohol thus
producing “dry wine” which is characterized by the absence of sweet taste
preferred by male drinkers. Women prefer the sweet wine. Fermentation may last
from 2 to 4 weeks. When fermentation stops prior to complete conversion of sugar
to alcohol, a stuck fermentation is said to have occurred. The science of
fermentation is known as zymology.

Fermentation usually implies that action of the microorganisms is desirable,

and the process is used to produce alcoholic beverages such as wine, beer, and
cider. Fermentation is also employed in preservation to create lactic acid in sour
foods such as pickled cucumbers, kimchi and yogurt. It can be utilized in the
preservation of either fruits or vegetable which are in season. The processed
products are good appetizers.

Third Step- Ageing

Ageing is the most important phase of wine making. When fermentation is

completed, the clear liquid is siphoned out into sterilized containers and the
sediment composed of dead cells is discarded. It is then stored for ageing in oak
barrels for at least two years. The principle involved in ageing in oak barrel is the
reaction of alcohol to form the ester responsible for the bouquet and aroma of the
wine. Ageing also develops the color of the wine, the older the wine, the darker it is.
Glass or earthen containers do not produce these aroma. The longer you age the
wine, the higher is the price of your product. Another thing that happens in ageing
is that the solids of the wine settle slowly at the bottom leaving a clear supernatant
wine. During ageing, the containers should be avoided to be disturbed, moved or
rocked so that the wine will not become acidic and turn into vinegar.

38
Fourth Step- Clarification

Clarification is the use of clarifying agents to produce a sparkling wine,

Such filter aids are diatomaceous earth, celite carbon and eggwhites. The principle
involved is the occulation of any solid so that when filtered the wine would be very
clear and sparkling with no floating particle or colloidal suspension. Hazy wine
does not command a good price..

When using eggwhite, heat the wine in a double boiler at 60º-65ºc to prevent
the evaporation of alcohol whose boiling is 78ºc. Add the beaten eggwhite to
precipitate the solids in the wine. Allow to settle and filter into clean properly
sterilized bottles and pasteurize.

To insure success in wine making, observe the following pointers:

1. All utensils used must be clean and if possible sterilized in boiling water.
2. Before using barrels for ageing, sterilize them with burned powdered sulfur.
This can be done putting ignited powdered sulfur in a small can that can be
lowered inside the barrel and tied with a piece of wire.

SELECTION OF FRUITS FOR WINE PREPARATION

Intelligent selection of fruits does not only rely on eye appeal. Large size
fruits usually carry superior flavor and texture. Skin defects affect the interior
portion of fruits. Portions unaffected by decay may be used for wine preparation to
get the best flavor, Unripe fruits are generally not used for wine making because of
off flavors. The choice of fruits for wine should be based on palatability and acid
content

HOW SOME NATIVE FRUITS AND VEGETABLES ARE MADE INTO WINE

39
BANANA WINE:

The Philippines abounds in fruit which could be processed into excellent

wines. One of the most common and readily fruits is the banana. Several varieties
like latundan, lacatan, bungulan, and saba have been used to produce good
quality wines.

For home consumption and as a small cottage industry, banana wine could
be produced with the use of simple methods and procedure which have been
developed by the Laboratory Services Division, Bureau of Plant Industry.

PROCEDURE:

Peel the ripe banana and slice thinly. To every part of sliced bananas add
11/2 parts water. Boil for 30 minutes or longer depending upon the quality of the
pulp. Strain. Add sugar to the extract (1 part to every 3 parts extract).Stir and boil
to dissolve the sugar. Sugar content should be 22-24º Brix. Allow to cool. Place in
clean glass containers or demi-john. Inoculate with yeast (1 tablespoon red star
yeast to every 40 liters of boiled sweetened juice) Plug mouth of demi-john with a
clean piece of cloth, Loosely cover with a piece of paper to protect from dust.
Ferment for a month. Siphon out the clean fermented liquid, filter and transfer to
sterilized oak barrel for ageing, Cover hole with a wooden plug and seal with melted
paraffin. Age for 2 years or longer. Clarify the wine with eggwhites (8 eggwhites for
every 30 liters of wine) by heating the aged wine in a steam bath or a double boiler
to a temperature of 55º-60º and add the well beaten eggwhites. Stir to maintain
the temperature for 15-20 minutes and cool. Filter the wine and bottle by
siphoning into clean and sterilized bottles.

KASOY WINE (CASHEW)

Select sound and ripe kasoy fruits. Wash and remove the nuts, Crush the
apples, preferably a wooden crusher or extract the juice by pressing. Measure the
juice, for every 5 parts juice add 1 part sugar; boil the sweetened juice. Cool to
room temperature. Place in clean glass containers or demi-johns. Inoculate with
yeast (1 tablespoon Red Star yeast to every 20 liters of juice). Plug mouth of
demijohn with cotton. Decant the fermented liquid. Age in sterilized oak barrels for
two years. Clarify the wine with egg whites. Proceed as in the clarification of
banana wine. Siphon and filter into clean, properly sterilized bottles.

40
BIGNAY WINE

Select sound ripe berries and wash. Boil the berries with an equal part of
water to get the extract. Strain and measure. For every 5 parts of the extract, add 1
part sugar. Stir and boil. Transfer to a stoppered (with cotton plug) container and
cool. Inoculate with 1 tablespoon yeast (Red Star or Fleischmann’s yeast) to every
20 liters extract Ferment for a month. Decant the clear liquid into sterilized oak
barrels. Age for 2 years. Clarify wine with egg white; proceed as in the clarification
of banana wine. Filter the wine and bottle by siphoning into clear sterilized bottles.

DUHAT WINE

Sort the fruits, exclude spoiled fruits. Wash and crush the fruits with the
hand or potato crushers without bruising the seeds. Press the juice with the aid of
sinamay or cheesecloth. Combine the first and second extracts and measure. For
every 4 parts extract add 1 part sugar. Boil and cool. Inoculate with Red star or
Fleischmann yeast (1 tablespoon yeast to every 20 liters of the sweetened juice)
Transfer to demijohn or glass containers. Cover with cotton and paper to protect
from dust. Set aside, then ferment for a month or until no more bubbles of carbon
dioxide gas evolves. Decant the clear liquid as in the clarification of banana wine.
Filter the wine and bottle by siphoning into clear and sterilized bottles.

COCO WINE

Strain coconut water and measure. Add sugar. For every 5 parts coconut
water, add 1 ½ parts sugar. Stir and boil to dissolve the sugar. Measure sugar
content by means of hydrometer to produce 22-23 o Brix. Allow to cool and place in
glass jars or demijohns. Plug mouth with cotton or clean cloth. Loosely cover with
paper to protect from dust. Inoculate with 21 tablespoons Red star yeast to every
40 liters of the sweetened juice. Let ferment for about one month. Decant the clear
liquid into wine barrel. Age for at least 2 years. Clear the wine with egg albumin (8
egg white for every 30 liters wine). To clarify, proceed as in the clarification of
banana wine. Siphon into sterilized demijohns. Filter wine and bottle by siphoning
into clear and sterilized bottles.

41
TOMATO WINE

Wash ripe, sound tomatoes and weigh. Cut into halves and remove seeds.
Strain seeds from juice; add juice to pulp and measure. To every part pulp, add 1
½ parts water and boil for 15-30 minutes or longer depending upon the quantity of
the pulp. Strain. Add sugar to the extract (3/4 part to every 1 part of the pulp to
produce 240º Balling). Stir and boil to dissolve the sugar. Allow to cool and place
in glass jars container or demijohn. Plug mouth with cotton or clean cloth. Loosely
cover with paper to protect from dust. Inoculate with 1 tablespoon Red Star yeast
to every 40 liters of the sweetened juice. Allow to ferment for one month. Decant
the clear wine. Age in oak barrels for a year or longer. Clear the wine with egg
albumin (approximately 8 eggwhites for every 30 liters of wine). To clarify, proceed
as in the clarification of banana wine. Siphon into sterilized demijohns. Filter wine
and bottle.

SANTOL WINE

Materials:

1 part ripe santol

1 ½ parts water

½ part sugar

Fleischmann’s yeast or Red Star yeast

Procedure:

1. Peel the santol fruit.

2. Cut into halves and remove the seeds.
3. Chop the fruit and measure
4. Add 1 ½ parts of water to every part ripe santol. Boil until the fruits are soft.
5. Cool and strain.
6. To the extract, add sugar (1/2 part sugar to every part extract).
7. Cool and place in glass containers.
8. Add one tablespoon yeast for every 30 liters of the extract.
9. Allow to ferment for a month.
10.Decant the clear liquid into wine barrels and age for 2 years.
11.Clarify the wine with the use of eggwhite (8 eggwhites for every 30 liters of
wine). Proceed as in the clarification of banana wine. Siphon into sterilized
demijohns. Filter wine and bottle.

42
CAMIAS WINE

Materials:

1 part camias

1 part water

1 part sugar

Fleischmann’s yeast or Red Star yeast

Procedure:

1. Wash the camias fruit.

2. Measure and add water (1 ½ parts to every part camias).
3. Boil until the fruits are soft.
4. Cool and strain. Add sugar to the extract.
5. For every 5 parts of the extract, add one part sugar. Stir and boil to dissolve
the sugar.
6. Cool and place in demijohns or glass containers.
7. Add one tablespoon yeast for every 30 liters of the extract. Plug mouth of
demijohns with cotton; loosely cover with clean paper to protect it from dust.
8. Ferment for a month.
9. Decant into wine barrels and age for 2 years.
10.Clarify the wine with the use of eggwhites (8 eggwhites for every 30 liters of
wine). Proceed as in the clarification of banana wine.
11.Filter the wine and bottle by siphoning into clear and sterilized bottles.

PINEAPPLE WINE

Materials:

1 part ripe pineapple

1 part water

¼ part sugar

Fleischmann’s yeast or Red star yeast

Procedure:
43
 Pare the pineapple and chop. Measure and add water. (1 part water to every
part pineapple). Boil until the fruits are soft. Cool and strain. Add sugar to the
extract (1 part sugar to every 4 parts extract). Stir and boil. Cool and place in a
glass container or demijohn (with cotton plug)/. Inoculate with yeast (1 table spoon
yeast to every 40 liters of the juice). Ferment for a month. Decant into wine barrels
and age for 2 years. Clarify with the use of eggwhite (8 eggwhites for every 30 liters
of wine). Proceed as in the clarification of banana wine. Siphon into demijohn.
Filter wine and bottle.

GUAVA WINE

Select ripe and sound fruits. Cut into quarters. To 1 part add 3 parts water.
Boil until the fruits are soft. Strain and measure the extract. To every 3 parts
extract, add 1 part sugar. Stir and heat the extract. Cool. To every 3 parts extract,
add one tablespoon yeast. Place in demijohns to ferment. Fermentation will last
from 2-4 weeks. When fermentation is completed, transfer into oak barrels and age
for 2 years. Clarify the wine with eggwhite. Proceed as in the clarification of kasuy
wine. Filter the wine and bottle by siphoning into clean sterilized bottles.

BINUBODAN (RICE WINE)

Ingredients:

3 liters rice (cooked)

5 grams bubod (leavened fermented) rice available in fermented form.

Procedure:

A. To prepare the medium for fermentation

1. Cook rice; let it cool in a clean bowl.

2. Break the bubod finely with a mortar and pestle.
3. Dispense it evenly on the cooked rice with a wooden spoon.
4. Cover and wrap it tightly with a cloth or doubled wax paper.
44
B. To ferment

1. Set aside in a place where it is not disturbed. Let it stand for 4 – 6 days.
2. Squeeze the rice juice. Pour in a glass container. Let it stand for 2 – 3 days
until clear.

C. To pasteurize

1. Filter the wine.

2. Pasteurize for twenty minutes at 50ºC.
3. Seal completely, label, and store to age.

CITRUS WINE

Ingredients:

1 dozen dalanghita juice

2 potassium metabisulfate

1/8 – ¼ teaspoon yeast

Procedures:

a. To prepare the juice:

1. Wash citrus fruits thoroughly.

2. Cut crosswise and squeeze.
3. Strain out coarse pulp and seed.
4. Test for sugar content with a hydrometer.
5. Add enough sugar to make 22 - 24º Brix.
6. Add 2 milligrams of metabisulfite to the juice.

b. To ferment:
(Follow procedure for Casuy)

c. To filter and pasteurize:

(Follow the same for Casuy)

45
LET US REMEMBER:

It is important to perform alcoholic fermentation of fruits/ vegetables for

future consumption.

HOW MUCH HAVE YOU LEARNED?

Direction: Read the following sentences carefully and choose the correct answer by
writing the letter in your quiz notebook.

1. Which of these refers to the decomposition of simple sugars into alcoholic

and carbon dioxide by means of enzymes and yeast?
a. alcoholic fermentation c. acetic acid fermentation

b. lactic acid fermentation d. pasteurization

2. Which of the following is a product of partial or complete fermentation of the

juice of native fruits?
a. buro c. wine

b. pickles d. vinegar

3. What is the second step in wine making?

a. ageing c. extraction

b. clarification d. fermentation

4. What process of removing any solid particle from the juice?

a. boiling c. pasteurizing

b. filtering d. sterilizing

5. Which of the following can be used to clarify wines?

46
 a. eggyolk c. juice

b. eggwhite d. yeast

LET US APPLY WHAT YOU HAVE LEARNED:

1. Perform alcoholic fermentation of fruits in season, following the correct

procedure.
2. Assessment will be based on the following criteria

Accuracy Speed Workmanship Quality Work Habits

40%
10 % 10 % 30% 10 %

47
 Rubrics

1.Performing alcoholic fermentation of fruits 10 8 6 4 2 Total

1.1 Accuracy
* Selected raw materials
* Selected of equipment/ tools/utensils
appropriately
* Measured the materials accurately
* Cooked/food appropriately
* Followed the temperature requirement
Total
1.2 Speed 10 8 6 4 2 Total
* Accomplished before the specified time
* Accomplished on specified time
* Accomplished 5 mins. beyond specified
time
* Accomplished 15 mins. beyond specified
time
* Accomplished 30 mins. beyond specified
time
Total
1.3 Work Habits 10 8 6 4 2 Total
* Handling the materials carefully
* Did the task consciously
* Worked in the area neatly and orderly
* Used of tools correctly
* Wore proper outfit
Total
1.4 Workmanship 10 8 6 4 2 Total
* Followed the procedure exactly
* Followed the procedure partially
* Did not follow the procedure
Total
10 8 6 4 2 Total
1.5 Quality
* Appearance
* Taste/flavor
* Color
Tota
l

RESOURCES:
48
 Process equipment, tools and utensils

REFERENCES:

1. Food Processing Book

MATEA – BASED TEXTBOOK, pp. 100 – 104

Reymundo, Dr. Leoncio, Department of Home Technology, U.P.L.B., Phil.

Claravell, Victoria G., Assistant Professor I

Members: Mrs. Rosalinda B. Balmaceda, Instructor I, Home Technology

Mrs. Rosemarie G. Anaro, Instructor I, Home Technology

2. Fruits and Vegetable Processing

Revised Edition

by: University of Life

Meralco Avenue, Pasig

Metro Manila, Philippines

3. Hand-outs in Food Processing

49
LESSON 4

PERFORM ACETIC ACID/ LACTIC ACID FERMENTATION/ PICKLING OF

VEGETABLES

WHAT IS THIS LESSON ABOUT?

This lesson covers performing acetic acid, lactic acid fermentation and
pickling of vegetables.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. differentiate acetic acid from lactic acid;

2. explain pickling procedures and techniques;
3. perform acetic and lactic acid fermentation;
4. identify fruits and vegetables for pickling;
5. give pickling solutions and their proportions; and
6. appreciate the value of making fruits and vegetables pickles;

50
LET US DEFINE:

Fermentation- the decomposition of carbohydrates by microorganisms or

Fermentation- the decomposition of carbohydrates by microorganisms or
enzymes
enzymes

Putrefaction- the decomposition of organic matter by bacteria, fungi and

Putrefaction- the decomposition of organic matter by bacteria, fungi and
oxidation, resulting to the formation of foul-smelling products.
oxidation, resulting to the formation of foul-smelling products.

Alcohol Fermentation- the alcoholic fermentation by yeast results in the

Alcohol Fermentation- the alcoholic fermentation by yeast results in the
decomposition of simple sugar called “hexose” into alcohol and carbon
decomposition of simple sugar called “hexose” into alcohol and carbon
dioxide. The keeping quality of alcohol beverages depends mainly upon the
dioxide. The keeping quality of alcohol beverages depends mainly upon the
existence of alcohol. Often air must be eliminated from products fermented
existence of alcohol. Often air must be eliminated from products fermented
by yeast to avoid the action of aerobic microorganisms, like Acetobacteria
by yeast to avoid the action of aerobic microorganisms, like Acetobacteria
(vinegar bacterium) hycoderma yeasts and molds.
(vinegar bacterium) hycoderma yeasts and molds.

Fermentation of Acetic Acid- it is a chemical reaction caused by an

Fermentation of Acetic Acid- it is a chemical reaction caused by an
acetobacter aceti to produce vinegar after alcoholic fermentation. The keeping
acetobacter aceti to produce vinegar after alcoholic fermentation. The keeping
quality of vinegar lies mainly to the asceptic effect of the acetic acid. The
quality of vinegar lies mainly to the asceptic effect of the acetic acid. The
most essential use of the preservative effect of acetic acid is the preservation
most essential use of the preservative effect of acetic acid is the preservation
of numerous food products, like pickles, relishes and “atcharas”.
of numerous food products, like pickles, relishes and “atcharas”.

Fermentation of Lactic Acid- lactic acid fermentation is used widely in the

Fermentation of Lactic Acid- lactic acid fermentation is used widely in the
preservation of “buro,” dill pickles, and similar products. Materials that have
preservation of “buro,” dill pickles, and similar products. Materials that have
been subjected to lactic acid fermentation must be kept tightly sealed to
been subjected to lactic acid fermentation must be kept tightly sealed to
exclude air to check the growth of acid destroying aerobic organisms. It
exclude air to check the growth of acid destroying aerobic organisms. It
would therefore be necessary to seal sauerkraut, “buro” and other lactic acid
would therefore be necessary to seal sauerkraut, “buro” and other lactic acid
fermented products from the air.
fermented products from the air.

Pickling- the method of processing food in brine (salt) or in vinegar with or

Pickling- the method of processing food in brine (salt) or in vinegar with or
without bacterial fermentation.
without bacterial fermentation.

Acetic acid- a chemical substance with an inhibiting effect on the growth of

Acetic acid- a chemical substance with an inhibiting effect on the growth of
microorganisms which is present in vinegar
microorganisms which is present in vinegar

Mother vinegar- a white gummy mass that usually forms in vinegar

Mother vinegar- a white gummy mass that usually forms in vinegar
51
LET US STUDY:

VINEGAR MANUFACTURE

Vinegar Fermentation

Vinegar is defined as a condiment made from sugary or starchy materials by

alcoholic fermentation followed by an acetous one. The first fermentation
transforms the sugar into alcohol which is brought about by yeast. The second
changes the alcohol into acetic acid and is brought about by vinegar bacteria.

Here, the formation of alcohol from sugar is accomplished by alcohol –

producing yeast represented by Saccharomyces ellipsoids.

C6 H12 O6 + S ellipsoids = 2C2H2OH+2CO2

(Sugar) (Yeast) (ethyl alcohol)

A favorable temperature of 75ºF should be maintained during fermentation.

It ceases at 100ºF - 105ºF. Alcohol fermentation takes place for 1 to 2 weeks.

It is best to add yeast. Alcoholic fermentation should be kept in containers

in which the juice is not duly exposed to air and dust. The juice is allowed to
ferment until all the sugar is converted to alcohol and carbon dioxide. The sugar
content of the fermenting juice should as much as possible be 0ºF boiling,
indicating complete fermentation. The juice should be free from yeast, pulp and
sediments which is done by settling and filtering before the acetic fermentation.

In acetic acid fermentation, the formation of acetic acid is obtained from the
oxidation of alcohol by vinegar bacteria in the presence of oxygen from the air.
These bacteria, unlike the alcohol – producing yeasts, require a generous supply of
oxygen for their growth and activity.

Vinegar maybe added to the fermented solution, as a starter of the acetic

acid bacteria for the conversion of alcohol into acetic acid.

52
 PROCEDURE IN PREPARING VINEGAR

Steps in the preparation of vinegar fermentation

a. To prepare the juice:

1. Pass fruit through food grinder. Crush soft fruits by hand.

2. Mix peels and cores with equal volume of water and boil until soft.
3. Press the crushed fruits or boiled peels and cores through double
thickness of cheesecloths.
4. Add 1cup of sugar per liter of diluted fruit juice.
There is no need for further sweetening of sugar cane juice.

b. To ferment the juice (Alcoholic Fermentation):

1. Add 1/8 – ¼ teaspoon dry active yeast to every .9463 liter of the tested
juice. Hydrate the yeast in a small amount of juice. Add to the whole
quantity to be used.
2. Mix thoroughly with the juice.
3. Transfer in a well covered clay or glass jar. Cover with cloth to prevent
contamination.
4. Let it stand for one or two weeks or until the gas formation has ceased.
This can be determined by saccharometer. When the Brix reading is zero,
alcoholic fermentation is complete.

53
c. To transform into vinegar (Acetic-Acid Fermentation):

1. Decant or separate the clear liquid from the sediment.

2. To every four parts of clear liquid add one part unpasteurized mother
vinegar.
3. Mix thoroughly.
4. Cover the container with cloth to prevent it from insects.
5. Allow to ferment until the vinegar is strong enough to be used.
6. Separate the vinegar from the sediment.

d. To filter:
1. Place filter paper or cloth in a funnel over a bottle or any suitable
container.
2. Filter vinegar several times to make clear and bright.

54
 e. To Pasteurize:
1. Transfer vinegar in final container, seal tightly and pasteurize at
350ºC to 375ºC for 20 minutes.
2. Cool container completely before applying label.

Optional: Test the sugar content of the fruit juice to be used with the aid of
a sugar hydrometer before fermentation begins if accuracy is desired. (A Brix or
Balling hydrometer is well adapted to this purpose.)

Helpful Hints: Avoid “stuck fermentation.” Never add vinegar to the fresh
juice of fruit because it interferes with the yeast fermentation and will result in a
weak vinegar.

If a higher alcohol in the wine and subsequently higher acetic acid is

desired, measured amounts of sugar are added in the course of the alcoholic
fermentation. The sugar concentration should not be more than 20%. The
fermentation will proceed and increase the alcohol content.

METHODS OF PREPARING FRUITS FOR VINEGAR MAKING

Coco Vinegar

This is the vinegar made by using coconut water as the fermenting

material. Large volume of coconut water is thrown away as waste from
making copra. This should be saved and utilized for making vinegar.

Coconut water contains the necessary ingredients needed as food for

yeast and bacteria. The sugar content, however, is low. In the fermentation,
the addition of sugar to make it 15% is necessary. Fermentation gives an
alcohol content of about 6% and 6% acidity.

Alcohol fermentation requires only about one month or so.

55
 Procedures for Making Coconut Water Vinegar

1. Strain coconut water.

2. Add 15 percent sugar.
3. Boil the solution for 10 minutes.
4. Allow to cool.
5. Keep solution sterilized as much as possible.
6. Inoculate solution with pure culture of yeast to ferment the sugar into
alcohol.
7. Allow to ferment until dry, that is, until it no longer tastes sweet.
8. Siphon the clear solution and filter.
9. Place the solution on a container where a large surface area is exposed to
air.
10.Inoculate fermented solution with unpasteurized vinegar. This forms
grayish – white glistening gelatinous film.
11.Do not disturb the film so as not to sink to the bottom.
12.Ferment for about 1 – 3 months.
13.Pasteurize the vinegar to check growth of bacteria.
14.Age in suitable containers.

Vinegar from Fresh Fruits

Juicy fruits are crushed and pressed without preliminary fermentation of

the crushed fruits before pressing. Fruits are grated and pressed using the
hammer mill type grinder.

Crush of oranges and pineapples can be used for vinegar manufacture. The
pineapple should be washed before being peeled. The peel obtained after removing
the pulp from it should be included in the fermentation.

56
VINEGAR – MAKING

Vinegar is diluted acetic acid, combined with some other acids and flavors of
the fruits. It maybe made from any alcoholic fruit juice or other dilute alcoholic
liquid or molasses or syrup.

QUICK METHOD OF PREPARING COCO VINEGAR

Materials:

8 cups coconut water

1 cup refined sugar

1 teaspoon Fleischmann’s yeast or Red Star yeast

Procedures:

Strain the coconut water thru muslin cloth. Measure 1cup refined sugar for
every 8 cups of coco water. Stir until sugar is dissolved. Add one teaspoon of
Fleischmann’s or Red Star yeast and stir. Cover. Fermentation takes place from
three to four weeks, and on the third week, rotate container for aeration. After four
weeks, siphon the liquid to separate the dead cells and filter. Pasteurize and bottle
almost full.

57
 PINEAPPLE VINEGAR

Materials:

12 cups juice

1 kg. refined sugar

1 tsp. dry yeast

Procedures:

Extract the juice of the pineapple and heat to between 60ºC to 80ºC. Cool
and add 1 tsp. yeast to every 12 cups of the juice. Set aside to ferment for 7 days
or until no gas bubbles evolve. Measure fermented juice and add ¼ cup the
amount of fermented mother vinegar. Cover container with cheese cloth and set
aside for a month.

Note: Overripe pineapples that may not be fit for the table may be saved for vinegar-
making. Peel the pineapple and pass through a meat grinder or chop finely in a
wooden bowl. Press the juice and measure. Add the corresponding amount of sugar
and set aside for ten days. Then add good fresh vinegar.

LACTIC ACID FERMENTATION

Brine or salt solution is added to fruits and vegetables which are preserved
by lactic acid fermentation. This fermentation process inhibits the growth of
spoilage micro-organisms and improves the flavor and texture of the product. Salt
allows the growth of lacto-bacilli and similar bacteria which bring about
fermentation of the sugar in lactic acid. The lactic acid and the salt solution
preserve the product. A salt concentration of 40º to 50º as measured by a
salinometer is used to keep cucumbers for products. Burong Mangga is an example
of a food which has undergone lactic acid fermentation. Olives and cabbage or
sauerkraut are other food items preserved in this manner. This process not only

58
preserves food but also results in the making of a distinctive food product with a
new flavor and body.

FIGURE 2: Burong Mangga

Fermented Vegetables (Burong Gulay)

1. Select freshly harvested vegetables.

2. Wash thoroughly and trim off rotten portions, pare if necessary.
3. Shred vegetables or cut into fine strips.
4. Measure vegetables firmly packed. To every 2 cups of vegetables
(300 grams) use one heaping tablespoonful (about 7 grams) salt.
5. Mix salt thoroughly into shredded vegetables Pack salted
vegetables firmly into a clean jar.
6. After a while, as the vegetable juice is drawn out, press down to
cover vegetables with the brine and pack it airtight.
7. Weigh down with a plastic bag of water. Cover the jar with clean
cloth, paper or plastic sheet.
8. Keep jar in a cool, clean place. During the fermentation period,
remove scum and other growths that may form.
9. After a week, fermentation is completed. The fermented vegetables
can be used. If it is to be used within a few weeks, processing is
not necessary.
10. For longer storage, heat the fermented vegetables in an equal
amount of water to simmering point (85º-95ºC). Pack hot into
sterilized hot jars. Seal completely while hot. Set jars upside down
to cool.

59
PICKLING OF VEGETABLES

Pickling Solution

The lactic acid formed by fermentation and the pickling solutions act as
preservative. The vinegar and salt may be used separately or in combination
depending on the kind of pickle preferred.

Preservation with vinegar. When the preservative used is vinegar, the acetic
acid content of the pickles and liquid must be high, above 2% of acetic acid. This is
to prevent or stop growth of bacteria. Vegetables should be stored in 10% strong
vinegar if to be preserved in vinegar alone.

Salting without fermentation. If you want the vegetables to keep longer, use a
strong brine or salt solution.

The vegetables should be soaked first in a strong salt or brine solution for a
number of weeks for better absorption of vinegar. If vegetables are to be made into
vinegar pickles, they should be removed from the brine and soaked in hot water
until excess salt from their tissues is removed. They are then stored in plain or
spiced or sweetened and spiced vinegar. If sweet pickles are preferred, store the
vegetables in unsweetened vinegar for several weeks to reduce shriveling when
finally stored in the sweetened vinegar.

60
 Materials Used in Pickling

VINEGAR

- Good quality native vinegar aged in wooden containers should be used for
better results. The acid content of vinegar should not be too low to better
preserve the pickles nor too high to cause shriveling and to produce a very
sour taste.

SALT

- For small – scale preparation of pickles, coarse, ordinary table salt is usually
used. The salt should not contain alkaline impurities and should be 99
percent sodium chloride.
- Is used not only as a flavoring agent in pickle preparation but also as a
major ingredient in preparing brine for fermentation. Since the strength of
the solution affects the quality of the pickles, it is important to know the
right amount of salt to be used in brine preparation for pickle making.

SUGAR

- The amount f sugar added depends on the kind of pickles you want. Less
sugar is added to make sour pickles. For sweet pickles, more sugar is
required and is added at several days interval for better absorption and also
to prevent shriveling Good granulated cane or best sugar should be used.
Brown sugar may be substituted in certain kinds of pickles.

SPICES

- Spices give flavor to the product. The spices commonly used are whole
cloves, black pepper (paminta) and bay leaves. For spiced vinegar pickles,
the spices usually used are kanela, paminton, ginger and onions. Spices
should be used moderately and should not overpower the flavor of the fruit
and vegetables.

61
WATER

- Soft water should be used. Hard water contains calcium and other salts
which may prevent proper acid formation and interfere with normal curing.
Water should also be free from iron content to avoid blackening of pickles.

Pickling Materials and Procedures

Pickled Vegetables (Quick method)

Materials:

Chinese pechay or any of the following vegetable maybe used:

Cabbage

Cucumber – unpeeled

Raddish – peeled

Sincamas – peeled

Carrots – peeled

Procedure:

1. Trim, wash and drain vegetables.

2. Cut into halves, lengthwise.
3. For every kilo of vegetables, sprinkle 4 to 5 tablespoons of salt.
4. Arrange them in container. Press vegetables with the palm of hands.
Place cheesecloth or plastic on top and put weight so as to draw the
juice from the vegetables. Cover.
5. After a day, wash vegetables in running water and squeeze gently. If
too salty, soak in water.
62
 6. Squeeze and slice thinly. Serve with ginger sauce.

Ginger Sauce:

2 tbsps. Soysauce

½ cup water

2 tbsps. sugar

1 tbsp. finely chopped ginger

1 piece siling labuyu (crushed)

Combine ingredients and serve with the pickled vegetables.

Pickled Cucumber (Quick Method)

4 medium sized young green cucumber (1 kg)

2 cups of vinegar

1 ½ cups sugar

1 tablespoon salt
1 teaspoon mixed spices

Procedure:

Measure enough water to cover. Boil the water, remove from fire. Drop in the
cucumber and cover. Allow to stand overnight. Drain. Repeat this procedure for 3
days. Slice and drain cucumber. Soak in boiled pickling solution (1 cup vinegar, ¾
cup sugar, 1 tsp. salt, 1 tsp. mixed pickling spices, optional) overnight. Allow to
soak for 3 days. Drain. Boil the pickling solution. Pack cucumber in sterilized jars
and pour solution. Pasteurize at 70ºC for 20 minutes. Seal.

63
 Pickled Cucumber (Fermented Method)

Procedure:

1. Sort and wash cucumbers.

2. Pack in wide mouth containers (garapon).
3. Prepare a 40° Salinometer brine (1 cup salt and 4 cups water) strain and
pour over the cucumber. Add weight to prevent cucumbers from floating.
A water filled plastic bag could serve as weight.
4. Adjust the salt solution to 40° Salinometer every day for three days by
adding one teaspoonful of salt to each cup of salt solution.
5. Remove molds that may accumulate on the brine.
6. Allow to cure for four weeks or until the cucumbers look transparent
when cut.
7. Wash cucumbers thoroughly, changing water often until the salty taste is
removed.
8. Soak in alum solution (1%) to firm cucumbers.
9. Wash thoroughly and cut into chunks or into desired slices. Soak
overnight in vinegar syrup (one cup sugar, 1 cup vinegar and 1 tsp. all
spice).
10.Pack and pour vinegar syrup.
11.Pasteurize at 70°C for 20 minutes.

Chayote Mixed Pickles (Quick Method)

Materials:

1 kg chayote 1 green sweet pepper

2 regular sized carrots 20 pcs. native onions

1 red sweet pepper 1 small pc. ginger

2 pcs. hot pepper

64
Procedure:

Wash, peel and cut the vegetables into long, thin strips. Work the vegetables
separately with salt and set aside for 1 – 2 hours to wilt. Press to remove part of
the juice. Mix the vegetables and pack in a clean dry glass jar. Pour the hot
pickling solution, remove air bubbles and seal tightly.

Papaya Mixed Pickles (Quick Method)

Materials:

6 green papayas (med. size) ¼ kilo native onions

¼ kg carrot 1 pc. Ginger

¼ kg red sweet pepper salt

Procedure:

Peel and shred papaya. Trim and cut the remaining vegetables into desired
slices (carrots, sweet pepper, native onions and ginger). Work each vegetable
separately with salt and squeeze out juice. Mix together and pack loosely in
preserving bottles. Pour hot pickling solution. Seal and store.

Prepare pickling solution by boiling ¾ cup sugar in 1 cup of native vinegar.

65
 Pickled Green Mangoes

Materials:

4 pieces green unripe mangoes

1/3 cup salt

1 cup sugar

1 cup water

Procedure:

1. Pare and cut mangoes into halves.

2. Slice lengthwise and sprinkle salt. Set aside overnight to wilt.
3. Press gently with clean cloth to remove part of the juice from the slices.
4. Pack in jars.
5. Prepare syrup by boiling 1 cup sugar and 1 cup water. Strain.
6. Set aside.
7. When slightly cool pour syrup on packed jars. Seal.
8. Store in the refrigerator.

VEGETABLE PICKLES IN VINEGAR

STEPS IN THE PREPARATION OF BRINE FOR VINEGAR PICKLES

1. Choose small, good quality cucumbers, onions, and other pickling

vegetables. Discard those that are blemished or infected with
microorganisms.

2. Pack in a suitable container: Jar stoneware crock, keg or barrel.

66
 3. Prepare a 10 – 12 % brine by mixing 454 grams of salt per 3.8 liters of
water. Pour brine into container until vegetables are completely covered.
4. Add more salt, (454 grams for every 4.5 kilograms of vegetables). Make sure
that salt is dissolved.
5. Keep the vegetables down by placing a plate on top.
6. Add 113 grams of salt per 4.5 kilograms of vegetables weekly for five weeks
Always place salt in the liquid above the weight cover to ensure uniform
mixture. If salt solution is weak in some parts of the container, the pickles
on these parts will spoil.
7. Always be on the look out for scum and remove it as soon as it forms. After
the fifth week, seal the container with paraffin. Some of the vegetables that
may be preserved this way are: green tomatoes, buts, sayote, string beans
and cucumber.
8. For some vegetables like onions, peppers and cauliflowers, stronger brine,
680 grams of salt per 3.8 liters of water is needed. In preparing sour pickles,
store and keep submerged in brine for four to six weeks before use.

Steps in the preparation of sour pickles from salt stock:

1. Remove carefully the vegetables from the brine.

2. Heat and simmer in an enamel – lined aluminum kettle with plenty of water.
3. Remove from stove and let stand for 9 – 16 hours to remove excess salt. Use
wooden spoons. as iron spoons discolor the pickles and are often affected by
acid. Repeat the process if pickles are still salty. Pickles keep better when a
small amount of salt is left.
4. Drain very well. Sort the washed pickles. Pickles should be of uniform size to
be more attractive.
5. Cover the pickles with vinegar, preferably the native kind with 4.5 to 5%
vinegar acidity. If very sour pickles are preferred, store first in a 4.5%
vinegar solution from seven to ten days. Then, transfer them to a fresh
vinegar solution of the desired strength. When only one application of
vinegar is used, replace this with fresh vinegar after a few weeks to prevent
mold growth or softening by bacteria.
6. Seal the containers for longer – keeping pickles.

67
PROCESS FLOW CHART OF MAKING PICKLED MIXED VEGETABLE

Selecting Good Quality

Raw Material

Washing/Peeling

Cutting

Preparing of Pickling
Solution

Cooking of Pickling
Solution

Arranging of Vegetables in
Jars

Pouring of Pickling
Solution 68
 Packing

Pasteurizing

Cooling

Labeling

69
LET US REMEMBER:

It is important for every learner to develop interest in preparing different

kinds of pickles of different fruits and vegetables for future consumption or as a
means of livelihood.

HOW MUCH HAVE YOU LEARNED?

Direction: Read the sentences carefully. Choose the letter of the correct answer
and write it in your quiz notebook.

1. What is a white gummy mass that usually forms in vinegar?

a. acetic acid c. mother vinegar
b. lactic acid d. native vinegar
2. Which of the follwing ingredients is used to make sour pickles?
a. less sugar c. less salt
b. more sugar d. more salt
3. What ingredient gives flavor to the pickles?
a. salt c. spices
b. sugar d. curing salt
4. Which fermentation is caused by lactic acid bacteria?
a. alcoholic fermentation c. lactic acid fermentation

b. acetic acid fermentation d. acetobacter xylinum

5. Which of these is present in vinegar?

a. acetic – acid c. molds

b. sugar d. bacteria

6. Which of these solutions is made by dissolving salt and water?

a. brine solution c. pickling solution

b. syrup solution d. wine solution

7. What do you call the solution of vinegar, sugar, and spices as main
ingredients?
a. pickling solution c. syrup solution

70
 b. brine solution d. all of these

8. Which solution is made by heating sugar and liquid together?

a. syrup c. pickling

b. brine d. all of these

9. What do you call the combination of fruits and vegetables preserved in

vinegar with or without spices?
a. pickles c. jellies

b. jams d. marmalade

10.Which of the following ingredients extracts the juice from the shredded
vegetables and controls the growth of putrefactive and other spoilage
bacteria?
a. salt c. vinegar

b. sugar d. water

71
LET US APPLY WHAT YOU HAVE LEARNED:

1. Perform acetic acid and lactic acid fermentation using locally available
fruits and vegetables.
2. Demonstrate how to make fruit and vegetable pickles following the
correct procedures and proportions.

RESOURCES:

Supplies and Materials

 coconut water
 sugar
 mother vinegar
 yeast
 cheesecloth
 fruits suitable for fermentation

Tools and Equipment

 stove
 casserole
 thermometer
 measuring cup
 measuring spoon
 fermenting jars
 empty bottles with caps

REFERENCES:

I. Fruit and Vegetables Processing

pp. 67-74

Revised Edition

By: University of Life

Meralco Avenue, Basig

72
II. Hand Outs in Fermentation and Pickling

III. Foods and Nutrition 1

Home Economics

By: Calma, Ursula E. and Rosario, Marissa del E.

IV. TESDA

V. De Leon, Sonia Y. and Guzman, Matilde P.

Preservation of Philippine Foods, A Manual of Principles Procedures

Phoenix Publishing House Inc. 1982

73
LESSON 5

FERMENT FISH AND OTHER MARINE PRODUCTS

WHAT IS THIS LESSON ABOUT?

This lesson is about the fermentation of fish and other marine products.

WHAT WILL YOU LEARN?

After completing this lesson, you should be able to:

1. discuss fermentation procedures and techniques for fish and other

marine products;
2. select ingredients and spices for fermenting fish and other marine
products;
3. ferment fish and other marine products; and
4. show interest in the fermentation of fish and other marine products.

LET US DEFINE:

Fermentation – the Anaerobic oxidation of carbohydrates by microbial

Fermentation – the Anaerobic oxidation of carbohydrates by microbial
enzymes.
enzymes.
Fish – vertebrate and invertebrate aquatic animals used for food.
Fish – vertebrate and invertebrate aquatic animals used for food.
Fish Curing – a method of preserving fish which involves the use of
Fish Curing – a method of preserving fish which involves the use of
preservatives and other physical factors which lower the moisture content
preservatives and other physical factors which lower the moisture content
where the growth and multiplication of microorganisms are inhibited.
where the growth and multiplication of microorganisms are inhibited.
Eviscerating – removing the gills and entrails through the flaps of the head.
Eviscerating – removing the gills and entrails through the flaps of the head.
Entrails – internal organs of fish such as liver, intestine, stomach, gall
1. Entrails – internal
Fermentation organs ofoxidation
– the Anaerobic fish suchof ascarbohydrates
liver, intestine,by stomach,
microbial gall
bladder and gills
bladder and gills
enzymes.
Brine – mixture of salt and water
2. Brine
Fish – mixtureand
– vertebrate of salt and wateraquatic animals used for food.
invertebrate
Salinometer – an instrument used for measuring the salt concentration of a
3. Salinometer
Fish Curing – –aan instrument
method of used for measuring
preserving fish whichthe salt concentration
involves the use of of a
brine
brine
preservatives andcrystalline
other physical factorschemically
which lower the moisture content
Salt – a white compound known as sodium chloride
Saltthe
where – agrowth
white and
crystalline compound
multiplication of chemically known
microorganisms are as sodium chloride
inhibited.
occurring abundantly in nature both in solid form and in solution
4. occurring abundantlythe
Eviscerating in nature both in solid form and in solution
Enzymes -– removing
any complexgills and
chemicalentrails through
produced bythe flaps
living of the that
cells head.is a
5. Enzymes
Entrails – - any
internal complex
organs of chemical
fish such produced
as liver, by living
intestine, cells that
stomach, gallis a
biochemical catalyst
biochemical
bladder and gills catalyst
6. Brine – mixture of salt and water
7. Salinometer – an instrument used for measuring the salt concentration of a
brine
8. Salt – a white crystalline compound chemically known as sodium chloride
occurring abundantly in nature both in solid form and in solution
9. Enzymes - any complex chemical produced by living cells that is a
biochemical catalyst

74
LET US STUDY

The Philippines is surrounded by marine waters abounding in a wide variety

of fishes. The areas covered by marine water, brackish or fresh are so vast that if
only they are well – managed and conserved, self-sufficiency in fish and other
fishery products can be attained.

FISH FERMENTATION

FERMENTED FISH PRODUCTS

Fermented fish products are commonly used as a food condiment in the

Philippines and other Asian countries. Most of the fermented products are
traditional with a great percentage of the finished product distributed in foreign
markets.

Two important fermented fish products are Bagoong (fish paste) and Patis
(fish sauce). The major factor that brings about fermentation is the enzyme in the
fish flesh and intestines.

BAGOONG (FISH PASTE)

Bagoong or fish paste is defined as a mixture of small fresh fish or shrimps,

salt condiments, flavoring materials or coloring matter
which have undergone partial or complete fermentation,
and free from foreign matters such as sand, animal hairs,
insect parts, etc. It has a strong and cheesy taste, and
pastry in consistency. Commonly eaten with rice, it is
also used as a condiment in various vegetable and fish
preparations. Besides, fish paste is also a good protein
for the Filipino low – income group.

FISH PASTE (BAGOONG)

75
Raw Materials:

Dilis, sapsap, and ayungin can be made into bagoong.

Utensils: wooden spoon, steel barrels or vats instead of earthenware pots.

Procedure in making Fish Paste Bagoong

1. Wash the fish with clean fresh water.
2. To every 3 cups of fish, add 1 cup of salt and mix well.
3. Place the fish and salt mixture in earthenware pots.
4. Cover the containers tightly to keep flies and other insects away.
5. Let it stand for 2 weeks to 1 year to develop its characteristics aroma and
flavor.

Fish bagoong is made of small fresh fish and common salt (with no less than
85% sodium chloride) and the type of final product based upon the region of
destination, enumerated as follows.

a. Tagalog Provinces – completely fermented, ground, with or without the

addition of coloring matter.
b. Ilocano and Pangasinan Provinces – partially or completely fermented with
the form of fish still intact.
c. Visayas or Mindanao – slightly fermented, devoid of liquid and the fish are
definitely hard and firm with the solid salt still visible.

Fatty fish deteriorates due to fat oxidation which results to rancidity and off
– flavors, fish oils are very prone to oxidation because of their highly unsaturated
nature.

Manufacturing Process

Various fish species are used for fish paste and fish sauce production which
includes: young herring (Sardinella timbriata), anchovy (Leiognathus blochii),
(Stolephorus commercsoni), rounscad (Decapterus Macrosoma( and fresh water
porgy (Therapon plumbeus).

For shrimp bagoong, tiny shrimps (alamang) are used.

76
 The method of preparation consists basically with mixing fish with solar salt
in the proportion of 3:1 or 1:2 (by weight) and allowed to ferment for a few weeks or
more than a year. During fermentation the fish or shrimp meat is partially or
completely digested.

Equipment and tools that you may use in mixing fermented fish

 Wooden Spade – a kitchen utensil used in mixing salt

and fish and other marine products

 Salting vat/wooden tank – a rectangular wood or

stainless steel vat receptacle for mixing fish and other marine
products

77
 Earthen jars –receptacles where the mixture of fish and
other marine products and salt are placed and then covered for
fermentation

 Basin – enameled or stainless, also used in mixing and

preparation of the mixture

 Salinometer – an instrument used for measuring the

degree of saltiness of the brine solution

78
 Fermenting vats – various types of container where
fermentation takes place

 Personal Protective Equipment – used to protect the

handler in holding, preparing and mixing of products

apron disposable glove

hand towel pot holder

79
 surgical mask hair net

Containers for Storing Fermented Fish Plastic drums

80
Sanitary Practices in Mixing Fish and Salt

1. Wear personal protective equipment.

2. Wash and sanitize all the utensils and equipment used.
3. Maintain cleanliness and orderliness during and after the process.

Methods of Preparing Fish and other Fishery Products

1. Sort and grade species of fish and other fishery products.

2. Weigh the fish and other fishery products.
3. Wash the fish and other fishery products thoroughly in clean fresh
water.
4. Drain for 30 minutes.

Methods and Procedure of Fermenting Fish and other Fishery Products

1. Mix salt thoroughly with the fish with a ratio of 1:4 (1 part salt to 4parts
fish) by weight or20%. And if 25% is used, the ratio is 1:3 (1 part salt to
3 parts fish) by weight.
2. Add papain to shorten the fermentation period (optional).
3. Pack the fish in plastic drum or glass container.
4. Store the fermented fish for a month to a year to develop the aroma
caused by the breakdown of fish proteins.

PATIS (FISH SAUCE)

Manufacturing Process

Local manufacturers vary their use of raw material. A great number of them
utilize fish which cannot be sold as fresh. Few processors prefer the fresh catch
and some make use of fish offals (head, tail, viscera and fins) in their production.
This is prepared similarly as fish paste (Bagoong). Figure 1 presents the flow chart
in the manufacture of Patis.

Status and Prospects of Patis and Bagoong

Patis and bagoong are widely used condiments in the Filipino diet. A
nationwide nutrition survey conducted by the Foods and Nutrition Research
81
Institute in 1982 revealed that an average Filipino consumes about 6 grams of
these products per day or 2 kilograms per year.

The popularity of these products extends to the international trade market.

Importing countries include Hongkong, Japan, Canada, Saudi Arabia, USA
(including Hawaii).

Other fermented products are fermented fish with rice or burong isda and
fermented shrimp with rice or burong hipon.

82
Flow Chart Showing the Manufacture of Fish Paste and Fish Sauce

(bagoong and patis)

83
 PATIS

Fresh Fish

(galunggong, tunsoy, alumahan tulingan any trash fish)

Water

(100% full in the bañera)

Mix with salt

(1 part salt to 2 parts fish)

Ferment in fermentation vats

for 6 months to 1 ½ years

(wooden tanks, concrete tank, plastic drums)

Drain off save thru spigot at

bottom of fermenting vat

Liquid (fish extract patis) Solids (residue)

(approx. 10 drums) 10 – 15% protein

Mix with saturated brine

Filter

84
 Aged for 2 – 4 weeks

Bottle

Liquid (second extract) Solids (residue)

At least 8 – 10% protein

Mix with
saturated brine

Age for 2 – 4 weeks

Liquid (third extract) Residue

At least 5 – 8% protein

Fig. 1. FLOW CHART IN THE MANUFACTURE OF PATIS (FISH SAUCE)

Prepared by Industrial Technology Development Institute, DOST

GENERAL PROCEDURE

1. Bagoong and Patis

RAW MATERIALS

85
 Fresh small fish sauce such as sardine (tunsoy), scad (galunggong),
mackerel (hasa – hasa), and anchovy (dilis) are suitable as raw materials. Small
shrimps (alamang), oyster and mussel meats can also be converted into
(bagoong).

Cleaning

The fish must be thoroughly washed to remove foreign materials such

as sand, stones, sea weeds, etc.

Mixing with salt

The ratio of fish to salt will vary from 3:1 to 5:1 or depending on the
size of the raw material and the type of salt used. Good quality salt (in terms
of physical and microbiological quality) is suitable for preparing salted
products.

Fermentation

In fermenting fish, salt mixture is allowed to ferment until it develops

the characteristics of flavor and aroma. The process usually takes 6 months
or longer to complete. The fermentation time is shortened when the mixture
is exposed to the sun for four weeks with regular agitation, then allowed to
develop flavor and aroma for six to eight weeks.

Suitable containers for fermented fish are plastic buckets, concrete

tanks or other non-toxic containers. Traditional containers for fermentation
may vary from earthen jars to plastic drums.

86
 Packaging

The fermented fish (bagoong) can be strained to separate the bones

from the fish if completely hydrolyzed, then packed in plastic or glass
bottles. Bottles with plastic caps must be used to prevent rusting. Partially
fermented products can be packed in wide – mouthed bottles.

The fish sauce or patis (the clear liquid which formed on top) is
drained and filtered. Permitted food coloring may be added to the diluted
fish sauce to simulate the original color.

2. Burong Isda
Materials and Equipment

Milk fish or card or mudfish, and tilapia

Salt

Bottles

Mixing Bowl

Cooked Rice
Procedure (Guevara et.al., 1978)

5. Scale and split the fish into butterfly fillet. Remove gills and fins.
Wash thoroughly and drain.
6. Pack in bottles alternately with a mixture of cooked rice (5 cups) and
salt (8 tsp.) use 400 grams cleaned fish for every 3 ¾ cups cooked
rice mixture.
7. Allow to ferment for seven days at room temperature.
8. Saute in cooking oil, garlic, and onion before serving.
3. Burong Hipon
Materials and Equipment

Small Shrimps

Salt

Polyethylene Bag

Cooked Rice

Bottles
87
 Procedure (Alcatara, 1977)

1. Cut the antennae, wash and drain the shrimp

2. Mix the shrimp with salt equal to 20% of their weight. Let stand for 2
hours. Drain.
3. Cook enough rice (1 cup rice to 2 ½ cups water). Cool and mix with the
pre-salted shrimp. The ratio of drain shrimp to rice is 1:4.8 by weight.
4. Add 3% by weight course salt to the total shrimp – rice mixture.
5. Blend thoroughly, packed in glass bottles, and cover properly.
6. Allow to ferment at room temperature for 7 days.
7. Saute’ in cooking oil, garlic and onions before serving.

LET US REMEMBER:

Preserved fish in various forms such as smoked fish, daing, sardines, fish
sausage and other preserved fish are well-liked by Filipinos. A person planning to
engage in fish preservation business should study all the aspects of the business.
It includes financing, analyzing the market, buying and selling, pricing, storing of
preserved food, recording, accounting and merchandising control. Nevertheless,
many big businesses started small but expanded as the growing market demanded.

HOW MUCH HAVE YOU LEARNED?

I. Multiple Choice: Choose the correct answer by writing only the letter in
your quiz notebook.

i. What products are commonly used as a food condiment in the

Philippines and other Asian countries
a. fermented fish
b. fermented fruit
c. fermented meat
d. fermented vegetables

ii. Which of the following products is a mixture of small fresh fish or

shrimps, salt condiments, flavoring materials which have undergone
partial or complete fermentation
a. bagoong
b. buro
c. pickle
d. vinegar

3. Which of the following is a suitable raw material for bagoong and patis?
88
 a. anchovy
b. bangus
c. maya-maya
d. tilapia

4. What is the liquid formed from bagoong?

a. alamang
b. patis
c. soy sauce
d. tomato sauce

5. What is the ratio of fish to salt in making bagoong?

a. 3:1 to 5:1
b. 3:2 to 5:2
c. 3:3 to 5:3
d. 3:4 to 5:4

LET US APPLY WHAT YOU HAVE LEARNED:

1. Perform fermentation of fish particularly the making of fish paste (bagoong)

and burong isda by following the steps.

89
RESOURCES:

Processing Equipment, Tools, Materials and Utensils such as

 Alamang
 Dilis
 Salt
 Salting vats
 Earthen jars
 Basins
 Salinometer
 Fermenting
vats
 Gas stove

Personal protective equipment

 Apron/cooking outfit/laboratory gown

 Hand gloves
 Pot holder
 Hand towel
 Mask
 Hair net

REFERENCES:

1. Hand-outs in Fish Preservation

2. Practical Technology and Home Economics IV
pp. 161 – 163

3. Segovia L, Godez R, Bonao T. et al. Agricultural and Fishery

Technology, Bureau of Secondary Education. Quezon City 1993

4. Calmorin, Laurentina Paler. Post Harvest Fisheries. QC, Philippine

NationalBookstore, 2006

5. Espejo-Hermes, J. Fish Processing in the Tropics,1998

6. Hernandez, Villoso & Mendoza, Fishery Arts. Quezon City 1980

90
7. Panggat, E, MD. A Manual in Product Analysis and Standardization,

University of the Philippines in the Visayas, 1987

91
LESSON 6

PREPARE PRODUCTION REPORT

WHAT IS THIS LESSON ABOUT?

This lesson is about the preparation of production report

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. prepare daily production output;

2. record and come with documentation of production data;
3. perform basic accounting procedures and techniques;
4. prepare process flowcharts and diagrams;
5. determine recovery/yields; and
6. appreciate the value of recording daily input/output production
report.

LET US DEFINE:

1. Input - materials, substances or chemicals used in the production.

Input - -materials,
2. Output substances
product produced or chemicals used in the production.
; yield.
Output -- the
3. Costing product produced;
process of listingyield.
down all expenses incurred in processing the
Costing -tothe
products process
obtain the of listing
unit cost down all expenses
in producing incurred in processing the
the goods.
products to obtain the unit cost in producing the goods.
4. Documentation – s systematic procedure of producing a record for reference.
5. Documentation
Production Report – s –systematic procedure
a written record of producing
showing a record for
the input-output reference.
relationship
inProduction
determining Report – a written
the yield record procedure
from a certain showing the input-output relationship
in determining the yield from a certain procedure

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LET US STUDY:

Computing the Cost of Your Products

Costing is the process of listing down the expenses incurred in processing

the products to obtain the unit cost in producing the goods. Among the cost
considered are those for raw materials, other ingredients, labor, packaging, power,
water and expenses for depreciation, advertisement or selling expenses.

Through the costing therefore, you can determine the price at which you
should sell your finished products. A simple data production sheet like the one
presented in Table 1 shows the proper costing of a food product.

Importance of recording and documenting production input

1. It gives us a reference data on the materials used together with their

correct magnitude.
2. It determines the economic viability of the product.
3. Records serve as basis for planning.
4. Records greatly help for right decisions

The following is the procedure that you must follow in recording and
documenting production input

First, weigh all materials and ingredients needed.

Second, make a necessary listing in your notebook of all the materials and
ingredients used.

It is important to note how much or how many. This is what we call

recording or documentation.

Third, follow the correct format in documenting and recording.

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 Format of a Production Report

Product Name:_____________________________

Production Date:____________________________

Description of Materials:

: ____________________

: ____________________

: ____________________

: ____________________

: ____________________

Other Ingredients:

Weight of ____________ : _________________

Weight of ____________ : _________________

Weight of ____________ : _________________

Weight of ____________ : _________________

Weight of ____________ : _________________

Output: :__________________

Problem Encountered:

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

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 Sample of Production Report

Product Name: Pickled/Marinated Milkfish

Production Date: April 24, 2008

Description of Materials:

Fresh Milkfish - 1000 g

Other Ingredients:

Distilled vinegar - 250 g

Calamansi juice - 125 g

Soy sauce - 125 g

Salt - 75 g

Sugar - 75 g

Black pepper - 15 g

Minced garlic - 15 g

Input: 1680 g

Output: (Marinated fish) - 1200 g

Wastage - 480 g

Percentage yield - 71%

Problem encountered - None

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Table 1. Production and Marketing Data Sheet

(Bench or Background- Scale Production)

Name of Product:

Name of Manufacturer:

I.Ingredients Used Quantity Cost/Unit = Total

1. _____________ __________ __________ __________

2. _____________ __________ __________ __________

3. _____________ __________ __________ __________

II. Labor Cost No. of Persons Rate/ Hour No. of hours

1. Processing ____________ x__________ x__________

2. Packaging ____________ x__________ x__________
3. Labeling and ____________ x__________ x__________
Storing

III. Packaging and Labeling Cost Quantity Cost/Unit Total Cost

Ex. Glass jars, tin cans

Plastic containers, etc _________ _________ ___________

Printed labels _________ _________ ___________

IV. Power and Water Rate/ unit of Consumption

Consumption Consumption Total Cost

_____________ ____________ ___________

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 _____________ ____________ ___________

V. Other Costs

1. Rent

2. Selling Expenses/ Advertisement

Total Costs = ____________________

Note:Unit Cost = Total Cost/Quantity of Output (number of yield)

Selling Price = Unit Cost x Mark – Up (15% to 40% or as desired)

97
LET US REMEMBER:

Every learner engaged in food processing must develop her skills, interests
and gain more knowledge in production and marketing report, so that after
finishing the course, he/she will become a good entrepreneur.

HOW MUCH HAVE YOU LEARNED?

I. Multiple Choice: Select the best answer by writing only the letter. Write your
answer in your quiz notebook.

1. What do you call the materials, substances or chemicals used in the

production of processed food?
a. input c. data
b. output d. cost

2. Which of these is the product produced?

a. output c. cost
b. input d. capital

3. How will you determine the price at which you should sell your finished
products?
a. through costing c. total expenses
b. through production report d. budgeting

4. What report do you accomplish after disposing all your products?

a. production report c. individual cost of the product
b. depreciation cost d. total expenses

5. What do you call the process of listing down all expenses incurred in the
processing of products to obtain the unit cost in producing goods?
a. input c. costing
b. output d. expenditures

98
II. Let us see how much have you learned in preparing production report by
LOOPING a word or terms that are associated with the preparation of a
production report its either in ascending, descending, diagonally, vertically and
horizontally alignment.

P R O D U C T N A M E
A B C D E F G H A I T
G H O U T P U T I J A
E K L M Y I E L D N D
T O E P Q R S T U V N
A W M X I N P U T Y O
M A U A Z A B C H D I
I B L E F G H I G J T
X S S K L M X N I O C
O O I P Q O R S E T U
R R O U R V W X W X D
P P N P Z A B C D E O
P P P F G H I J K L R
A E G A T N E C R E P

LET US APPLY WHAT YOU HAVE LEARNED:

1. Problem Solving:
If there are five workers in your business and the rate for each individual
per day is one hundred twenty pesos. (P 120.00). How much will an
individual receive within six days? How much will you pay for the five
workers per week?

2. Prepare production report based on your fermented fish by using the given
data below.

Given: 3 kilos anchovies ( 1k anchovies = P 40.00)

500 g salt (1 k salt = P30.00)

3. What is the importance of record keeping?

99
RESOURCES:

Record Notebook

Ballpen

Calculator

REFERENCES:

Fruit and Vegetable Processing Book, Revised

Editing, University of Life

Meralco Avenue, Pasig Metero Manila Phil.

pp. 22-225

100
POST TEST

Multiple Choice: Read and understand the following questions. Select the best
answer by writing the letter in your quiz notebook.

1. Which of the following is one of the steps in cleaning and sanitizing utensils?
a. Rinse thoroughly with tap water.
b. Dry under the sun after washing.
c. Pour hot water into the utensils.
d. Wipe the utensils with clean cloth.

2. What utensil is used to separate coarse particles in the ingredients by

passing through a sieve?
a. colander
b. strainer
c. mixing bowl
d. basin

3. What utensil is used in measuring liquid ingredients?

a. glass measuring cup
b. aluminum measuring cup
c. plastic measuring cup
d. coffee cup

4. What utensil is used in measuring small quantity of ingredients?

a. measuring spoons
b. measuring cups
c. glass measuring cup
d. coffee cup

5. What do you call the transformation of carbohydrates into alcohol or acids

through the action of micro-organisms?
a. pasteurizing
b. fermenting
c. preserving
d. processing

6. What is the decomposition of simple sugar into alcohol and carbon dioxide
by means of enzymes and yeast?
101
 a. acetic fermentation
b. alcoholic fermentation
c. lactic acid fermentation
d. all of these
7. What is the method of processing foods in brine (salt) or in vinegar with or
without bacterial fermentation?
a. pickling
b. salting
c. smoking
d. drying
8. What product is made from sugary or starchy materials by alcoholic
fermentation followed by an acetous one?
a. bagoong
b. patis
c. vinegar
d. wine

9. What method is done by adding ingredients to food and using the process of
lactic-acid fermentation within one week?
a. fermentable pickling
b. simple pickling
c. smoking
d. salting

10.In making coconut water vinegar, how many cups of sugar are added for
every 16 cups of coco water?
a. 4 cups sugar
b. 3 cups sugar
c. 2cusp sugar
d. 1 cup of sugar

11.Which of these terms is applied in removing the outer skin of fruits and
vegetables with the use of a paring knife?
a. Peeling
b. Paring
c. Scraping
d. Blanching

12.What do you call the method of removing the outer skin of fruit by hand?
a. Paring
b. Cutting
c. Chopping
d. Peeling

102
13.Which of the following is a product of partial or complete fermentation of the
juice of native fruits?
a. buro
b. pickles
c. wine
d. vinegar

14.What tool should be used to get the exact weight of the raw materials for
pickling?
a. Weighing scale
b. Measuring spoon
c. Measuring spoon
d. All of these

15.In selecting good quality of raw materials, what is to be considered?

a. Price
b. Kind
c. Grade
d. Label

16.Which of these is an anaerobic oxidation of carbohydrates by microbial

enzymes?
a. alcoholic fermentation c. acetic acid fermentation

b. lactic acid fermentation d. pasteurization

17.How do you call the decomposition of simple sugars into alcohol and carbon
dioxide by means of enzymes and yeast?
a. fermentation c. acetic – acid fermentation

b. alcoholic fermentation d. lactic – acid fermentation

18.Which of the following can be used to clarify wines?

a. egg yolk

b. egg white

c. juice

d. yeast

103
19.In making coconut water into wine, how many parts of sugar are added for
every 5 parts of coconut water?
a. 5 ½ parts sugar
b. 4 ½ parts sugar
c. 2 parts sugar
d. 1 ½ parts sugar

20.What is a white gummy mass that usually forms in vinegar?

a. acetic acid c. mother vinegar
b. lactic acid d. native vinegar

21.Which of these ingredients is added to make sour pickles?

a. less sugar c. less salt
b. more sugar d. more salt

22. What ingredient gives flavor to the pickles?

a. salt c. spices
b. sugar d. curing salt

23.What fermentation is caused by lactic acid bacteria?

a. alcoholic fermentation c. lactic acid fermentation

b. acetic acid fermentation d. acetobacter xylinum

24.Which of these is present in vinegar?

a. acetic – acid c. molds

b. sugar d. bacteria

25.Which of these solutions is made by dissolving salt and water?

a. brine solution c. pickling solution

b. syrup solution d. all of these

26.What solution has vinegar, sugar, and spices as main ingredients?

a. pickling solution c. syrup solution

b. brine solution d. all of these

104
27.Which solution is made by heating sugar and liquid together?
a. syrup solution c. pickling solution

b. brine solution d. all of these

28.What do you call the combination of fruits and vegetables preserved in

vinegar with or without spices?
a. pickles c. jellies

b. jams d. marmalade

29.Which of these ingredients, extracts the juice from the shredded vegetables
and controls the growth of putrefactive and other spoilage bacteria?
a. salt c. vinegar

b. sugar d. water

30.What is the common preservative used in fish fermentation?

a. Salt
b. Curing salt
c. Salt peter
d. Phosphate

31. What do you call the materials, substances or chemicals used in the
production of processed food?
a. Input c. Data
b. Output d. Cost
32. Which of these is the product produced?
a. Output c. Cost
b. Input d. Capital

33.What do you call the process of listing down all expenses incurred in the
processing of products to obtain the unit cost in producing goods?
a. input c. costing
b. output d. all of these

105
34.Which is the most important phase of wine making?
a. Ageing
b. Fermenting
c. Extracting
d. Boiling

35.What do you call the process of pouring a processed product from one
container into another?
a. Process
b. Decant
c. Clarify
d. Filter

36.How many percent of acetic acid does vinegar contains?

a. 4-6%
b. 7-8%
c. 9-10%
d. 12-14%

37.What fruits are best used for vinegar making?

a. Fruits rich in acid
b. Fruits rich in sugar
c. Fruits are rich in vitamin A
d. All of these

38.What kind of water should be used in pickling fruits and vegetables?

a. Soft water
b. Semi-soft water
c. Hard water
d. Semi-hard water

39.What fish product is commonly used as a condiment in various vegetable

and fish preparation for the Filipino low-income group?
a. Tinapa
b. Smoked fish
c. Bagoong (fish paste)
d. Daing

40. What report do you accomplish after disposing all your products?
a. production report c. individual cost of the product
b. depreciation cost d. total expenses

106
KEY TO CORRECTIONS

PRE-TEST

1. d 6. b
2. a 7. b
3. b 8. a
4. a 9. c
5. a 10. a

Lesson I

1. Colander- used for draining off liquids and rinsing food

2. Glass measuring cup – used for measuring liquid ingredients
3. Measuring spoons – used to measure ingredients in small scale
4. Strainer – used to separate coarse particles in the ingredients
5. Mixing Bowls – used for mixing ingredients
6. Slicing Knife – used to pare and slice fruits and vegetables
7. Measuring Cups – used to measure dry ingredients
8. Ladle- used in taking up and conveying liquids
9. Strainer- used to separate coarse particles in the ingredients by passing
through a sieve
10.Fermentation vat- used for fermenting fruits and vegetable

Lesson II
1. d
2. c
3. c
4. a
5. c

Lesson III
1. a
2. c
3. d
4. b
5. b
Lesson IV
1. c 6. a
2. a 7. a
3. c 8. a
4. c 9. a
5. a 10. a

107
Lesson V

1. a
2. a
3. a
4. b
5. a

Lesson VI

I. II.

1. a 1. Product name
2. a 2. Output
3. a 3. Input
4. b 4. Production date
5. a

POST TEST

1. a 21. a
2. b 22. c
3. a 23. c
4. a 24. a
5. b 25. a
6. b 26. a
7. a 27. a
8. c 28. a
9. a 29. a
10.c 30. a
11.b 31. a
12.d 32. a
13.c 33. c
14.a 34. a
15.c 35. b
16.a 36. a
17.b 37. a
18.b 38. a
19.d 39. c
20.c 40. a

108
 TABLE OF CONTENTS

Module Title: Processing food by fermentation and pickling Page

What is this module about?..........................................................................1

What will you learn? ........................................................................................1
What do you already know? ............................................................................1
Lesson 1 - Prepare equipment, tools and utensils..........................................4
What is this lesson about?................................................................................4
What will you learn? ........................................................................................4
Let us define ...................................................................................................4
Let us study......................................................................................................4
Let us remember .......................................................................................13
How much have you learned?.........................................................................14
Let us apply what you have learned ...............................................................15
Resources ..................................................................................................15
Reference .......................................................................................................15
Lesson 2 – Prepare the raw materials..........................................................16
What is this lesson about?..............................................................................16
What will you learn? ......................................................................................16
Let us define .................................................................................................16
Let us study....................................................................................................17
Let us remember .......................................................................................22
How much have you learned?.........................................................................22
Let us apply what you have learned ...............................................................22
Resources ..................................................................................................23
Reference .......................................................................................................23
Lesson 3 – Perform alcoholic fermentation of fruits/vegetables...................24
What is this lesson about?..............................................................................24
What will you learn? ......................................................................................24
Let us define .................................................................................................24
Let us study....................................................................................................25
Let us remember .......................................................................................33
How much have you learned?.........................................................................33
109
 Let us apply what you have learned ...............................................................33
Resources ..................................................................................................35
Reference .................................................................................................................35
Lesson 4 – Perform acetic/lactic acid fermentation/pickling of vegetables..36
What is this lesson about?..............................................................................36
What will you learn? ......................................................................................36
Let us define .................................................................................................36
Let us study....................................................................................................37
Let us remember .......................................................................................51
How much have you learned?.........................................................................51
Let us apply what you have learned ...............................................................52
Resources ..................................................................................................52
Reference .................................................................................................................52
Lesson 5 – Ferment fish and other marine products....................................53
What is this lesson about?..............................................................................53
What will you learn? ......................................................................................53
Let us define .................................................................................................53
Let us study....................................................................................................54
Let us remember .......................................................................................62
How much have you learned?.........................................................................63
Let us apply what you have learned ...............................................................63
Resources ..................................................................................................64
Reference .................................................................................................................64
Lesson 6 – Prepare production report..........................................................65
What is this lesson about?..............................................................................65
What will you learn? ......................................................................................65
Let us define .................................................................................................65
Let us study....................................................................................................65
Let us remember .......................................................................................69
How much have you learned?.........................................................................69
Let us apply what you have learned ...............................................................70
Resources ..................................................................................................71
Reference .................................................................................................................71

110
Post test ....................................................................................................72

111