Professional Documents
Culture Documents
Food Processing Y3
Food Processing Y3
Department of Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
1
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.
a. pickling
b. salting
c. smoking
d. drying
2
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
3
LESSON 1
LET US DEFINE:
1. Pare - to scrape off the outer skin of fruits and vegetables with the use of
a knife.
2. Slice - to cut fruits and vegetables into desired sizes and shapes with a
sharp knife.
3. Mix - to combine two or more ingredients by stirring.
4. Drain - to remove excess water after washing fruits and vegetables
5. Calibrate - to adjust precisely to a set of graduated marks desired for a
process.
LET US STUDY:
Parts of a refrigerator
5
B. Range/Cooktop
6
D. Fermentation vat is used for fermenting fruits and vegetables
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
Kitchen Shears
Slicer
G. Cooking Utensils
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.
H. Other Utensils
In processing food by fermentation and pickling, prepare the
equipment, tools, materials and utensils needed and these are the
following:
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set of measuring spoons. set of bowls basin
10
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
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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.
The following are the steps in cleaning and sanitizing equipment, tools,
materials and utensils properly.
Sanitizing
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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.
Calibrating of equipment
_____________________salinometer
LET US REMEMBER
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HOW MUCH HAVE YOU LEARNED?
1. 2.
3. 4.
5. 6.
7. 8.
9. 10.
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LET US APPLY WHAT YOU HAVE LEARNED:
RESOURCES:
REFERENCES:
15
LESSON 2
LET US DEFINE:
LET US DEFINE:
1. Blemish – fruits or vegetables with signs of decaying or discoloration;
slightly impaired
1. Blemish – fruits ororvegetables
injured. with signs of decaying or discoloration;
Bruise impaired
2. slightly – to injure the surface of (the skin) without breaking it but
or injured.
causing
2. Bruise – discoloration
to injure the surface of (the skin) without breaking it but
Raw Materials
3. causing – materials still in their natural or original state, before
discoloration
3. Rawprocessing
Materials or manufacturing
– materials still in their natural or original state, before
Nutritive Value
4. processing – fruits and vegetables having nutritious properties
or manufacturing
Sort – any
4.5. Nutritive group
Value of things
– fruits and having something
vegetables having in commonproperties
nutritious such as kind or
class
5. Sort – any group of things having something in common such as kind
6. orGrade
class– a degree in a scale classifying to quality, rank or worth
6. Grade –– solidly
7. Firm a degreecompact
in a scale classifying to quality, rank or worth
7. Firm – solidly compact uneven pieces
8. Chop – cut into small,
Cube–
8.9. Chop cut into
– cut into small,
pieces uneven
of uniform size and shapes, first, lengthwise then
pieces
crosswise
9. Cube– to make
cut into piecescubes
of uniform size and shapes, first, lengthwise
Dicecrosswise
10.then – cut intoto small
make pieces
cubes of uniform size and shapes, first, lengthwise
then– crosswise
10. Dice to make
cut into small cubes
pieces of uniform size and shapes, first,
Julienne –then
11.lengthwise cut into
crosswisematch-like
thin, strips
to make cubes
Mince – cut
12.Julienne
11. – cutorinto
chop intomatch-like
thin, tiny piecesstrips
Slice –– cut
13.Mince
12. cut across
or chopinto
intoflat pieces
tiny pieces
13. Slice – cut across into flat pieces
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LET US STUDY:
SELECTION OF FRUITS/VEGETABLES
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
Note: Intelligent selection does not rely on eye appeal. Skin defects have no
relationship to interior quality.
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
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decrease their nutrient contents. Nutrient loss is affected by a number of
factors:
a. Papaya
b. Cucumber
c. Stringbeans
d. Bamboo Shoots
e. Chayote
f. Mustard
g. Raddish
a. good quality
b. free from bruises and blemishes
c. nutritive value
d. fresh and firm
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Sorting and grading practices vary on the different areas.
Classification is based on size and ripeness.
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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.
Procedure in Weighing
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Cutting techniques of fruits and vegetables
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LET US REMEMBER:
Answer the following test items. Write the letters of your answers in
your quiz notebook.
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
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
22
RESOURCES:
REFERENCES:
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
4. www.usm.edu.ph/.../chicken/pomelo.png
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
LET US DEFINE:
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10.Decant - to pour off gently so as not to disturb the sediment to pour
one container into another
11. Clarify - to free from impurities, as wines or fats
12. Crosswise - across
13. Chop - to cut up in small pieces.
14. Hydrometer - calibrating of sealed tube weighted at one end for
determining the density or specific gravity, especially of liquids and
solutions
15. Cold Stabilization - a process used in wine making to reduce
tartrate crystals (potassium bitartrate) in wine
16. Fermentation - the transformation of carbohydrates into alcohol or
acids through the action of microorganisms in anaerobic or
partially anaerobic condition
17. 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 pressed juice.
18.Gelatin - in wine making for centuries and is recognized as traditional
method for wine fining or clarifying.
19.Heat stabilization - the process or removing unstable proteins by
absorption unto bentonite, preventing them from precipitating into the
bottled wine.
20.Oenology - a science of wine and winemaking.
21.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.
22.Vintage - a single season’s wine production, usually referring to the
specific location in which a particular wine is produced.
23.Winemaking or vinification - the process of wine production from the
selection of raw materials (fruits and vegetables) to the bottling of
finished wine.
24.Zymology - the science of fermentation.
LET US STUDY:
A. Wine Processing
Fermentation
Intelligent selection of fruits does not only rely on eye appeal. Large
size fruits usually carry superior flavor and texture. Skin defects affect the
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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
BANANA WINE:
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.
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
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whites. Proceed as in the clarification of banana wine. Siphon and filter into
clean, properly sterilized bottles.
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 22-23o 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.
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
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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.
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.
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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:
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.
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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.
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:
b. To ferment:
(Follow procedure for Casuy)
c. To filter and pasteurize:
(Follow the same for Casuy)
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LET US REMEMBER:
Direction: Read the following sentences carefully and choose the correct
answer by writing the letter in your quiz notebook.
33
Rubrics
Total
34
RESOURCES:
REFERENCES:
35
LESSON 4
This lesson covers performing acetic acid, lactic acid fermentation and
pickling of vegetables.
LET US DEFINE:
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4. Fermentation of Acetic Acid- it is a chemical reaction caused by an
acetobacter aceti to produce vinegar after alcoholic fermentation. The
keeping 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 of numerous food products, like pickles, relishes and
“atcharas”.
LET US STUDY:
VINEGAR MANUFACTURE
Vinegar 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.
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c. To transform into vinegar (Acetic-Acid Fermentation):
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.
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.
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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.)
Coco Vinegar
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Vinegar from Fresh Fruits
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.
Materials:
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.
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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.
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.
VINEGAR
SALT
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.
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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.
Materials:
Procedure:
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.
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Pickled Cucumber (Quick Method)
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.
Procedure:
46
Chayote Mixed Pickles (Quick Method)
Materials:
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.
Materials:
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.
Materials:
47
Procedure:
48
Steps in the preparation of sour pickles from salt stock:
49
PROCESS FLOW CHART OF MAKING PICKLED MIXED VEGETABLE
Washing/Peeling
Cutting
Preparing of Pickling
Solution
Cooking of Pickling
Solution
Arranging of Vegetables in
Jars
Pouring of Pickling
Solution
Packing
Pasteurizing
Cooling
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Labeling
LET US REMEMBER:
Direction: Read the sentences carefully. Choose the letter of the correct
answer and write it in your quiz notebook.
RESOURCES:
REFERENCES:
52
LESSON 5
LET US DEFINE:
FISH FERMENTATION
Raw Materials:
Dilis, sapsap, and ayungin can be made into bagoong.
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.
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
55
Earthen jars –receptacles where the mixture of fish and other
marine products and salt are placed and then covered for
fermentation
56
Personal Protective Equipment – used to protect the handler in
holding, preparing and mixing of 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.
Manufacturing Process
Patis and bagoong are widely used condiments in the Filipino diet. A
nationwide nutrition survey conducted by the Foods and Nutrition Research
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.
58
Flow Chart Showing the Manufacture of Fish Paste and Fish Sauce
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PATIS
Fresh Fish
(galunggong, tunsoy, alumahan tulingan any trash fish)
Water
(100% bañera)
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GENERAL PROCEDURE
RAW MATERIALS
Cleaning
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
Packaging
61
2. Burong Isda
Materials and Equipment
Milk fish or card or mudfish, and tilapia
Salt
Bottles
Mixing Bowl
Cooked Rice
3. Burong Hipon
Materials and Equipment
Small Shrimps
Salt
Polyethylene Bag
Cooked Rice
Bottles
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:
I. Multiple Choice: Choose the correct answer by writing only the letter
in your quiz notebook.
63
RESOURCES:
Alamang
Dilis
Salt
Salting vats
Earthen jars
Basins
Salinometer
Fermenting vats
Gas stove
REFERENCES:
NationalBookstore, 2006
64
LESSON 6
LET US DEFINE:
LET US STUDY:
The following is the procedure that you must follow in recording and
documenting production input
66
Format of a Production Report
Product Name:_____________________________
Production Date:____________________________
Description of Materials:
: ____________________
: ____________________
: ____________________
: ____________________
: ____________________
Other Ingredients:
Output: :__________________
Problem Encountered:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
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
V. Other Costs
1. Rent
2. Selling Expenses/ Advertisement
68
LET US REMEMBER:
I. Multiple Choice: Select the best answer by writing only the letter. Write
your answer in your quiz notebook.
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
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
69
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
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?
70
RESOURCES:
Record Notebook
Ballpen
Calculator
REFERENCES:
71
POST TEST
Multiple Choice: Read and understand the following questions. Select the
best answer by writing the letter in your quiz notebook.
72
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
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
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
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
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
26. What solution has vinegar, sugar, and spices as main ingredients?
a. pickling solution c. syrup 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
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
75
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
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
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
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
77
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
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
78
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
79
TABLE OF CONTENTS
81
How much have you learned? ........................................................................ 69
Let us apply what you have learned .............................................................. 70
Resources .................................................................................................... 71
Reference ..................................................................................................... 71
Post test ................................................................................................... 72
82