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Food-Processing-Lesson-1SALTING, CURING ,SMOKING.pptx
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- 2. CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES The learner demonstrates understandingon processing food by salting, curing and smoking. LO 1. Prepare equipment, tools, materials and utensils 1.1. Prepare Equipment and tools for salting, curing and smoking in accordance with manufacturer’s specifications The learner demonstrates independently the procedures of processing food by salting, curing and smoking.
- 4. What is Food Processing? 201 5 201 6 201 7 201 9 is defined as any procedure that alters food from its natural state, such as heating, curing, smoking, salting, canning, freezing, drying, milling, and fermenting is any method used to turn fresh foods into food products.
- 5. Let’s Watch! 201 5 201 6 201 7 201 9 1. Whatare the tools, equipment, and materials shown in the video? 2. Where do we use that tool/equipment/ or materials? Guide Questions:
- 6. EQUIPMENT, TOOLS AND MATERIALSUSED IN FOOD PROCESSING
- 7. EQUIPMENT A. Can Sealer- A can sealer is a machine that seals the can lid to the can body in a way that is completely airtight.
- 8. EQUIPMENT B. Smoke House- A smokehouse is a building where meat or fish is cured with smoke. The finished product will be stored in the building, sometimes for a year or more. DIFFERENT TYPES OF SMOKEHOUSE 1. Drier Smokehouse 2. Stainless Steel Smokehouse 3. Electric Smokehouse 4. Mechanical Smokehouse 5. Barrel Type Cold Smokehouse 6. Brick Smokehouse
- 9. 1. Drier Smokehouse 2. StainlessSteel Smokehouse 3. Electric Smokehouse 4.Mechanical Smokehouse 5. Barrel Type Cold 6. Brick Smokehouse
- 10. EQUIPMENT C. Freezer and Refrigerator- Used in maintaining freshness of raw materials and in providing an ideal low or ambient temperature for storing processed foods.
- 11. TOOLS AND UTENSILS USEDIN FOOD PROCESSING
- 12.
- 13. 1. WEIGHING SCALES is usedto weigh products such as meat, vegetables or fruit. They are typically used to ensure portion uniformity.
- 14. 2. MEASURING SPOONS is usedto measure an amount of an ingredient, either liquid or dry.
- 15. 3. MEASURING CUP isused to measure the volume of liquid or bulk solid as flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards
- 16. 4. FOOD THERMOMETER is usedto measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
- 17. 5. REFRACTOMETER is usedto measure dissolved solids content of fruits and vegetables, sugar concentration of sap and syrup for food.
- 18. 6. SALINOMETER is usedto measure salinity or dissolved salt content.
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- 20. 1. KNIVES used forcutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts.
- 21. 2. FILLETING KNIVES is akitchen knife used to filet and prepare fish.
- 22. 3. SCISSORS is usedfor cutting and trimming foods such as meats.
- 23. 4. DESCALER OR SCALER isused to remove scales of the fish.
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- 25. 1. OIL DRUM isused as a container to keep salted fish during the process.
- 26. 2. EARTHEN POTS isused for storing salted products.
- 27. 3. WOODEN SHOVEL isused for mixing mixture of salt and small fish for salting.
- 28. 4. WOODEN SALTING VAT isused as a container for salting process.
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- 30. 1. BAKLAD is usedto dry fish
- 31. 2. BAKOL is usedto transfer goods. It can be carried on the head
- 32. 3. BISTAY is usedto separate large and smaller objects. It is also used to collect sun dried fish.
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- 34. 5. PANAKIP is usedfor covering to make the fish submerged in salt while boiling.
- 35. 6. PANADOK is usedto scoop up the heated fish from boiling salt
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- 37. 1. CHOPPING BOARD isa wooden or plastic board on which foods (such as fish, meats and vegetables) are cut.
- 38. 2. TONG is usedto grip and lift objects instead of holding them directly with hands.
- 39. 3. UTILITY TRAYS isused for mixing liquids or transferring product from one container to another.
- 40. PROCEDURES IN CLEANINGEQUIPMENT 1. Wash all the equipment with soap. 2. Rinse with clean water. 3. Disinfect by soaking in a sanitizer solution. 4. Remove from the solution. 5. Allow to air dry.
- 41. PROCEDURES IN SANITIZINGEQUIPMENT 1. Prepare all the equipment that is needed to sanitize. 2. Measure a certain amount of chlorine and water. 3. Mix and dip the equipment in the mixture. 4. Remove from the solution. 5. Allow air to dry. 6. Pack and store in clean and dry cabinet.
- 42. Directions:: Identify whatis being asked in each statement. Choose the best answer. Write your answers on the line before each number. Can Sealer Descaler or Scaler Dinarayan Freezer and Refrigerator Refractometer Weighing Scale _______________1. Is used to remove scales of fish _______________2. Is used to measure sugar concentration of sap and syrup for food _______________3. Defined as a smoking tray. _______________4. Used in maintaining freshness of raw materials in a low or ambient temperature. _______________5. A machine that seals the can lid to the can body.