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Similar to Week 8 day 1 -3 Preserves food applying principles and skills in food preservation.pptx
Week 8 day 1 -3 Preserves food applying principles and skills in food preservation.pptx
- 1. Preserves food applying principlesand skills in food preservation/processing .
- 2. WHAT ARE THE DIFFERENTTOOLS AND EQUIPMENT USED IN FOOD PRESERVATION?
- 3. Today they classwill prepare a project plan on making food preservation by group, based on what you have agreed on what kind of food you wish to preserved.
- 4. The presentation ofeach group will contain the Following: Recipe of the preservation/processed food Equipment used in the activity Steps in preserving of food Name and role of each member of the group.
- 5. To helpyou in preparing a project plan on making your preserved food, here are some easy recipe using drying method: Drying method: Dried Milkfish ( Daing na Bangus ) Ingredients: 1 kilo medium- sized milkfish 1 cup vinegar 2 teaspoon chopped garlic 2 teaspoon ground pepper 2 tablespoon salt Cooking oil
- 6. Procedure: 1. Split milkfishinto butter-shaped fillet using a knife. Remove the gills, guts, and innards of the fish . Wash thoroughly until no more traces of blood is visible. 2. Using a container, combine vinegar, garlic, pepper, and salt as marinade. 3. Pour the marinade over the milkfish and place in an airtight container or plastic bag. Place it in the ref- rigerator to maintain overnight.
- 7. 4. Drain theexcess marinade from the fish and dry it under the sun for at least 3 hours. 5. Cook the fish over medium heat until it becomes golden brown.
- 8. Preparing a ProjectPlan on Preserved Food: A project plan serves as a guide in accomplishing tasks and procedures, and in evaluating the food preserved. It mentions the objectives, materials and tools used, procedures, and evaluation of the activity. Here is an example of a project plan on preserving food via drying.
- 9. Food preserve: 1. ProjectName: Dried Milkfish (Daing na Bangus ) 11: Objectives 1. Use appropriate ingredients and cooking tools. 2. Follow the correct procedure in making dried milkfish. 3. Produce a preserved food. 111. Materials and tools: A. materials:
- 10. B. TOOLS 1. Toolsknife 2. Chopping board 3. Measuring spoons 4. Measuring cups Container 1V. Procedure : Refer to the recipe V. Evaluetion: See rubrics.
- 11. Quantity Materials UnitCost Total Costs 1 kilo Medium- sized milk fish Php. 150.00 Php. 150. 00 1 cup Vinegar Php. 10. 00 Php. 10.00 2 Teaspoon Chopped garlic Php. 10.00 Php. 10.00 1 Teaspoon Ground Pepper Php. 10.00 Php. 10.00 2 Teaspoon Salt Php. 2.00 Php. 2.00 Total Php. 182.00
- 12. Group Activty: > Theteacher will request the class to give each of their group a name. > Be ready for a group presentation after group Activity.
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- 14. Recap of whathappened the previous day. Today the presentation of the group will continue.
- 15. Assessing preserved foodusing the following rubrics.
- 16. Criteria Excellent 10-8 Fair 7-5 Poor 4-2 score Cooking Procedures The procedures inthe recipe are followed correctly The procedures are followed with some minor errors. Majority of the procedures are not followed Food Appearanc e The Preserved foods is cooked just right and with appeal The preserved food is over- cooked/under- Cooked and lacking in appeal. The preserved food is burnt/ Undercooked and has no appeal. Palatability The food preser- ved is well-blen- ded and flavorable. The food preser- Ved is somewhat under seasoned and lacking flavor. The food preserved is bland and not well-blended.
- 17. Criteria Excellent 10-8 Fair 7-5 Poor 4-2 score Cooking Outfit The group wears cooking Inthe activity The group lacks few items in his/ Her cooking outfit The group wears incomplete or wrong cooking outfit. TOTAL
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- 20. Can you nowidentify the processed/preserved food items that were presented during the last two days? How about the rest of the ingredients that were used?
- 21. Was it easyfor the group to come up with the needed food items for their project? Is there a demand for the food item? What preserved food items do you think are in demand? In your respective community, what are the food trends?
- 22. There are severalfactors that need to considered in the selection of food items to be processed: Raw materials Market demand Trends in the community
- 23. Raw Materials-Are thoseproducts that are found naturally and maybe processed to gain another product. Market demands- It is the quantity of good that consumers and businesses are willing and able to buy at a given price in a given time period.
- 24. Trends in thecommunity- Refers to the common practice of selling the product. Its either a short-mid or long- term basis. > Give examples of each factor.
- 25. Group activity: Each groupwill mention the food abundance in the following province and what particular food items can be processed. Group 1- General Santos City in Mindanao. Group 2- Guimaras in the Visayas. Group 3-Pangasinan in Luzon. Group 4-Cebu in Visayas.
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- 27. What are thefactors that need to considered in the selection of food item to be processed? Food preservation /food processing can be a source of additional income. If the above factors are considered.
- 28. Evaluation: Write True ifthe statement is correct.Write false if it is incorrect. 1.Food preservation is an easy idea for entrepreneurship and provides a means of livelihood for the community. 2.Select food items to preserved that is easy to found within the community. 3. Market demand is not important in selling the product. 4. Cash basis is the common practice in the community in selling small product. 5. The goal of food preservation is, additional income of the family, and to prevent spoilage of food.
- 29. Assingment: Think of fooditems that can be preserved , and possibly provide a source of income for tha family.
- 30. Thank you Preparedby: Margarita C. Latagan Division of Navots