Fish Processing Y3

Republic of the PhilippinesDepartment of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS Unit of Competency: Perform Mathematical Computations Module No.: 1 Module Title: Performing Mathematical Computations i Module 1 QUALIFICATION TITLE UNIT OF COMPETENCY : : FISH PROCESSING NC II PERFORM MATHEMATICAL COMPUTATIONS PERFORMING MATHEMATICAL COMPUTATIONS 20 HOURS NC II MODULE TITLE : NOMINAL DURATION CERTIFICATE LEVEL WHAT IS THIS MODULE ABOUT? : : This module covers the knowledge, skills and attitude required in performing mathematical computation such as gathering and tabulating the recorded data, reviewing the various formulations, calculating production input and output and computing production cost. WHAT WILL YOU LEARN? After completing this lesson, you should be able to; 1. gather and tabulate the recorded data; 2. review the various formulation; and 3. calculate production input and output. 1 LESSON 1. GATHER AND TABULATE THE RECORDED DATA WHAT IS THIS LESSON ALL ABOUT? This lesson deals with the gathering and tabulating the recorded data. This also includes gathering the record of weights and measurement of ingredients and materials, summarizing and tabulating all raw data gathered, recording skills and data gathering skills. WHAT WILL YOU LEARN? At the end of the lesson, you should be able to: 1. gather and summarize record of weights and measurement of ingredients and materials according to workplace standard operating procedure; 2. gather and summarize record of weights and measurements of finished processed products according to workplace standard operating procedure; 3. tabulate summarized data according to enterprise requirements; and 4. patiently and accurately gather, summarize, and tabulate data of weights and measurements of ingredients and materials. WHAT DO YOU ALREADY KNOW? Before starting to work on this module, try answering the succeeding pretest. This will enable you to find out what you already know and what you still need to know about the lesson. Pre-Test Multiple Choice Directions: Carefully read the questions and choose your answer from the options given. Write your answers in your test booklet. 1. How many teaspoons are there in one tablespoon? a. 2 b. 3 c. 4 d. 5 2. How many tablespoons are there in one cup? a. 13 b. 14 c. 15 d. 16 3. Which of the following is equal to one kilogram? a. 1500 g b. 1000 g c. 2000 g d. 2500 g 2 to count record or list systematically. The meat dealer measures the amount of pork your mother could buy for P 100. (L). when you take your weight. It may be a number (quantitative) or a word (qualitative). Tabulate . 30C 5.a change from one state or position to another or from one form to another. Gathering the Record of Weights and Measurement of Ingredients and Materials Not a day would pass without any of us making certain measurements.a way of comparing certain attribute of an object with some given standard. none of the above LET US STUDY Let us define Conversion . The base unit of mass is gram (g).00. What do you really do when you take measurements? For instance. You may measure the time it takes you to solve problem in STVEP. 20C c. 10C d. The unit usually used for liquid volume is the litre. you use a weighing scale and mark and record your weight. Volume is the amount of space something occupies. and you are trying to measure. 00C b.a collection of information about a study under investigation. What do you call a form where only few data are presented? a. textual form c. Your sister measures the flour she needs for her cake recipe. Measurement . Even the infants get a share of measurement through the amount of milk formula given to them at some specific time of the day. What is the equivalent of 320F in Centigrade? a. For larger mass. Data . 3 . Capacity refers to how much a container will hold. Below are some measurements usually gathered: Mass is the amount of material an object has. graphical form d.4. tabular form b. the unit used is the kilogram(kg). a. Weighing is more accurate than measuring but it is essential to buy a good pair of scales as they should last a lifetime. and 1000C is the boiling point of water. 4 . Measurements and Conversions It is important to weigh or measure all ingredients accurately especially for beginners. Measuring Spoons     1 Tablespoon (tbsp or T) 1 Teaspoon (tsp or t) 1/2 tsp 1/4 tsp A clear glass measuring cup is necessary to get precise liquid measurements. A good selection of measuring cups and spoons (as listed below) can be very handy. Level . A heaped spoonful can contain anything from 2 to 4 times as much as a level spoonful. The metric unit of temperature is degree Celsius (0C).off the top of the measure with a spoon or knife.Temperature refers to the degree of hotness or coldness of a body. Measuring Cups      1 Cup (C) 1/2 C 1/3 C 1/4 C 1/8 C b. 00C is the freezing point of water. There are cooks and chefs who seem to be able to produce good results by guesswork and intuition but they are generally people who have long experience of cooking and have learne by bitter experience and many failures. In the Celsius Scale. The instrument used for measuring temperature is the thermometer. The only accurate way of measuring is to use level measures ie. Another unit of temperature is degree Fahrenheit (00F). Drain the water and use the shortening. Carefully add shortening to the cup until the water reaches the level for cup. To measure solid fats (shortening. The most important thing to know about measuring dry ingredients is that they should be level with the top of your measuring cup. Be careful if you are using a cup larger than what is needed (as in a 1 cup measure to get 1/2 C worth of ingredients). pack them down in the cup to get rid of air pockets. you measure fats accurately. Dip your cup into the bin. The same leveling technique should be used with measuring spoons. It’s easier to pack fats at room temperature. butter etc. Most ingredients don't need to be packed into the measuring cup. Another method that works well for butter and especially shortening is water displacement (this works for any fraction of a cup measurement). This is done by placing the cup on a flat surface and crouching down so your eyes are at the same level as the cup in order to check the accuracy of the amount in the cup. Measure liquids at eye level. this you pack it down while measuring in order to get the proper amount. fill to overflowing and level it off by sweeping the edge of a knife across the top. Tip: Measure dry ingredients over a plate or bowl so you can catch the excess and put it back in the container. Brown sugar is the only exception. Granulated sugar does it for you.Dry Ingredients . Abbreviation c gal gm kg lb ml oz pt qt tbsp tsp fl.) : Most butter have measurements listed on the wrapper. In case the information is not available. if you need 1/2 C shortening fill a 1 cup measure 1/2 full with water. For instance. Flour should actually be aerated or fluffed up before measuring. oz. Long cup gallon gram kilogram pound mililiter ounce pint quart tablespoon teaspoon fluid ounce 5 . Do not scoop the ingredient using the cup itself because this “packs” the cup too much and the measurement won’t be precise. Spoon flour and similar ingredients into measuring cups. so you can simply cut off the amount you need. 0022 Pounds Grams 0. Tbsp.Weight Measurements and Conversions Weight Conversion Factors Multiply By To Get Grams (gm) 0.4536 Kilograms Pounds 16 Ounces Ounces (oz) 0.0625 Pounds Ounces 28.6 Grams Pounds 0.21 Pounds Kilograms 1000 Grams Pounds (lb) 453. fl.S.3 grams Approximate Metric Equivalent by Weight (US-Metric) U.oz gill 1 teaspoon = 1 tablespoon = 1 fluid ounce = 1 gill = 1 cup = 1 pint = 1 quart = 1 gallon = 1 3 6 24 48 96 1/3 1 2 8 16 32 1/6 1/24 1/2 1/8 1 4 8 16 32 1/4 1 2 4 8 1/16 1/8 1/2 1 2 4 16 1/16 1/4 1/2 1 2 8 1/8 1/4 1/2 1 4 1/16 1/8 1/4 1 cup pint Quart gallon 192 64 768 256 128 32 6 .001 Kilograms Kilograms (kg) 2.035 Ounces Grams 0. Metric ¼ ounce (oz) 7 grams (g) ½ ounce 14 grams 1 ounce 28 grams 1 ¼ ounces 35 grams 1 ½ ounces 40 grams 2 ½ ounces 70 grams 4 ounces 112 grams 5 ounces 140 grams 8 ounces 228 grams 10 ounces 280 grams 15 ounces 425 grams 16 ounces (1 pound) 454 grams Liquid Measurements and Conversions tsp. 2.oz.95 4 To Get liters cups 7 . 5.oz.oz.US Customary System 1/16 cup (c) = 1/8 cup = 1/6 cup = 1/4 cup = 1/3 cup = 3/8 cup = 1/2 cup = 2/3 cup = 3/4 cup = 1 cup = 1 3/4 cup = 2 cups = 1 pint = 3 cups = 4 cups = 1 quart = Spoons 1 tablespoon (tbsp) = 3 teaspoons (tsp) 2 tablespoons 2 tablespoons + 2 teaspoons 4 tablespoons 5 tablespoons + 1 teaspoon 6 tablespoons 8 tablespoons 10 tablespoons + 2 teaspoons 12 tablespoons 16 Tablespoons fluid Approx. mililiters 1/2 fl. 14 fl. 4 fl.oz.oz. 1. 15 ml 30 ml 40 ml 60 ml 80 ml 90 ml 120 ml 155 ml 180 ml 235 ml 410 ml 470 ml 700 ml 940 ml MISCELLANEOUS EQUIVALENT 1 pinch 1 teaspoon 1 dessertspoon (UK) 1/8 teaspoon or less 60 drops 2 teaspoons Approximate liquid measurement conversion factors Multiply Quarts (qt) Quarts By 0.7 fl.oz.oz.oz 3 fl.oz.oz. 32 fl.3 fl. 24 fl.oz 1 fl. 8 fl.oz. oz. 6 fl. 16 fl.3 fl.oz 2 fl.oz. 4 °C 10 °C 15. For example.6 °C 21. For example. 100 x 1. (200 .2 °C 37.56. multiply °C by 1.56 = 94°C Freezing point for water = 0°C = 32°F Boiling point for water = 100°C = 212°F Temperature Conversion Table Fahrenheit Celcius 32 °F 40 °F 50 °F 60 °F 70 °F 80 °F 90 °F 100 °F 0°C 4.785 quarts mililiters mililiters fluid ounce quarts cups tablespoons fluid ounce mililiters cups liters Temperature Measurements and Conversions To convert Degrees Celsius (Centigrade) °C to Degrees Fahrenheit (°F).32) x 0.067 0. then multiply by 0.06 1000 235 8 0.8 + 32 = 212°F To convert Degrees Fahrenheit (°F) to Degrees Celsius (°C). subtract 32 from °F first.034 29. oz) Fluid ounce Gallons (gal) 1. to convert 100°C to °F.1 °C 26.25 0.0042 0.7 °C 32.8 and add 32.8 °C Celcius 0 °C 10 °C 20 °C 30 °C 40 °C 50 °C 60 °C 70 °C Fahrenheit 32 °F 50 °F 68 °F 86 °F 104 °F 122 °F 140 °F 158 °F 8 .6 0.125 3. to convert 200°F to °C.Liters (l) Liters Cups Cups Cups Mililiters (ml) Mililiters Mililiters Fluid ounce (fl. 9 °C 54. Instead of writing text on the information gathered. To do this.1 °C 76. 2. b. Recording tables and graphs can be done more easily because the needed information can be seen at a glance.6 °C 71.8 °C 93.7 °C 82.110 °F 120 °F 130 °F 140 °F 150 °F 160 °F 170 °F 180 °F 190 °F 200 °F 225 °F 250 °F 275 °F 300 °F 325 °F 350 °F 375 °F 400 °F 425 °F 450 °F 475 °F 500 °F 43. 9 .3 °C 110 °C 120 °C 135 °C 150 °C 165 °C 175 °C 190 °C 205 °C 220 °C 230 °C 245 °C 260 °C 80 °C 90 °C 100 °C 110 °C 120 °C 130 °C 140 °C 150 °C 160 °C 170 °C 180 °C 190 °C 200 °C 210 °C 220 °C 230 °C 240 °C 250 °C 260 °C 270 °C 280 °C 290 °C 176 °F 194 °F 212 °F 230 °F 248 °F 266 °F 284 °F 302 °F 320 °F 338 °F 356 °F 374 °F 392 °F 410 °F 428 °F 446 °F 464 °F 482 °F 500 °F 518 °F 536 °F 554 °F Summarizing and Tabulating All Raw Data Gathered Any set of information or data collected for study should be organized and analyzed systematically for easier and faster interpretation. Using tables and graphs has the following advantages: a.4 °C 60 °C 65. The textual forms are used when data to be presented are few. The tabular and graphical forms are used when more detailed information is to be presented.2 °C 87. collected data may be presented in any of the following forms: 1. items can be enumerated in tabular form or shown in graphical form. Data can be compared more easily.3 °C 48. Data is presented in a more practical and convenient way. There are several reasons for this: the limitation inherent in the construction of the measuring instrument or device. Tables and graphs enable a thorough analysis of data because all needed information is clearly known. Example: (Textual Form) Marinated Boneless Milkfish Raw Materials: Fresh milkfish Vinegar Calamansi juice Soy sauce Salt Sugar Black pepper Garlic (minced) Steps: a. salt. b. e. Wash the fish with freshwater. c. sugar. Freeze them and ready for market. soy sauce and spices. Data can be analyzed comparatively. Accuracy refers to the closeness of a measurement to the accepted value for a specific physical quantity. d. Weigh the fish. One way to express the uncertainty of a measurement is in terms of accuracy. Pack the boneless milkfish in plastic bags and sealed. 1 kilogram 1 cup ½ cup ½ cup 5 tablespoons 5 tablespoons 1 tablespoon 1 tablespoon 10 . g. Wash again the deboned milkfish and drain for 15 minutes. Split them and remove the viscera. Soak the deboned milkfish for 7 hours in marinated solutions composed of vinegar.c. Absolute error is the actual difference between the measured value and the accepted value. f. backbone and dorsal fin. the conditions under which the measurement is made and the different ways in which the person uses or reads the instrument. Recording Skills In recording we need the following skills: Accuracy The measurement of any physical quantity is always subject to some degree of uncertainty. It is expressed as either an absolute or a relative error. Any figure listed for the tolerance of an instrument indicates the limitations of the instrument. The precision of your laboratory measurements will be governed by the instruments at your disposal. You should learn to use the two terms correctly and consistently. Example: When a housewife buys a cavan of rice. This process is called sampling and the defined set of that is a sample is called population. 11 . she examines only a handful of rice from the cavan to find out whether it is of good quality or not.relative error Ea – absolute error A . Data Gathering Skills When you want to know whether several boxes of preserving bottles are free from defects. But in science it is important to make a distinction between them.accepted value Precision In common usage accuracy and precision are often used synonymously. the degree of precision obtainable is called the tolerance of the device.   The handful of rice is called samples. it would be time consuming to examine all of them piece by piece. The cavan of rice from which samples here taken is called population. Precision is the agreement among several measurements that have been made in the same way. In a measuring instrument.Relative error is expressed as a percentage and is often called percentage error. The instrument maker assumes that the instrument is used properly and that human errors are held to a minimum. It tells how reproducible are the measurements used and whether they are expressed in terms of deviation. It is calculated as: Er – Ea X 100% A Er . How can you facilitate the quality test? You can do this by examining a few samples from each box. 1 C d. none of the above LET US APPLY WHAT YOU HAVE LEARNED A. 4 d. 1500 g b.10F 750C = = = = = = ______ tsp ______ tbsp ______ tsp ______ g ______ 0C ______ 0F 12 . 2500 g 0 4. 2000 g d. Use extra paper for your computation. Remember you must get a high score because it is also the pretest you’ve answered before. 5. Which of the following is equal to one kilogram? b. 3 c. What is the equivalent of 32 F in Centigrade? a. What do you call a form where only few data are presented? a. 16 3. graphical form d. Written Examination Complete the list of measurement and conversions. 00C b. but try to remember that you need to practice them daily and use it in your every day lives. So in this module try to analyze all that is given and develop all the learning and understanding needed so that when you come across these needs it will be easy for you to decide on what are you going to do. 15 d. HOW MUCH HAVE YOU LEARNED? Now that you have finished this module you are now prepared to answer the questions below. How many teaspoons are there in one tablespoon? a. 30C 5. 1 tbsp 1 cup 1 pinch 2. 14 c. Write the answers in your answer sheet. 20C 0 c. Write the letter only of your answer in your test booklet. 6. 2 b. Post Test Multiple Choice Directions: Choose the correct answer from the options given. 3.5 kg 102. 13 b.LET US REMEMBER It’s nice to show that you really established yourselves with your special skills. 1. 1000 g d. tabular form b. 1. 5 2. 4. How many tablespoons are there in one cup? a. 2. textual form c. diameters and widths Hotness/coldness (temperature) pH of curing solutions/mixtures REFERENCES: Elena C. Philippine Book Co..D: (Chemistry Modular Approach) Vibal Publishing House. Observation with Interview Show how to prepare.2007 Ma. Makati City 2003 Sonia Y. Cristina D.Inc. RESOURCES:  Weights and measurements of ingredients and materials as well as finished/processed products: o o o o o Granimetric Volumetric Lengths.. Legazpi Village. QC 1979 Corazon Leocadio: Essential in Meal management. C. tabulate and record the data you need following the format given. Mercado Consumers Mathematics . UP College of Home Economics. Diliman QC. Oronce & Marilyn O.1986 Rosario P. Mendoza. Phoenix Publishing House. Padolina Ph. gather. 2004 13 . Diwa LearningSystem. de Leon: Dictionary of Food. Manila 1977 Orlando A.B. E-Math Series Rex Bookstore. Test for Valuing Explain the importance of practicing accuracy in your activity. Echija: Science and Technology I. raw food cost c. calculation of production inputs and outputs. food cost percentage 14 . WHAT WILL YOU LEARN? At the end of the lesson. WHAT DO YOU ALREADY KNOW? Before you start with your lesson. you should be able to: 1. homogenous d. What solution has a uniform composition and property? a. 1. labor cost d. review finished products and percentage formulations according to approved specifications in line with enterprise requirements. Write the letter only of your answer on the answer sheet. and computation of production cost. overhead expenditure b. Which factor is NOT included when computing for the selling price? a. distinguish precisely various formulations and concentrations of solution. how is the selling price is commonly determined? a. mixture 2. labor cost d. REVIEW VARIOUS FORMULATIONS WHAT IS THIS LESSON ALL ABOUT? This lesson deals with reviewing various formulations. concentration b. heterogenous c. and 3. check/counter check ingredients and materials and percentage formulation according to approved specifications and enterprise requirement. 2. overhead expenditure b. raw food cost c. food cost percentage 3. In the food industry.LESSON 2. This also includes formulations and concentrations of solution according to specifications and standards of the enterprise. Pre-Test Multiple Choice Directions: Carefully read each of the questions and select the best answer from the options given. find out how knowledgeable you are on this topic. the amount of solute present in a given quantity of solvent. 40 to 60% 5. 200g to 750ml b. 20 to 60% c. It is possible to have solutions composed of several solutes.the total amount spent for goods or services including money and time and labor Raw food cost . Many common mixtures (like concrete) are heterogeneous which means that the components and properties of such mixtures are not distributed uniformly throughout their structures. Cost .combined costs of raw material and labor incurred in producing goods Semipermeable membrane .homogenous mixture of substances with variable composition. 250g to 800ml d. 15 .the cost of raw ingredients Production cost . 30 to 50% b. Formulations and Concentrations of Solutions According to Specifications and Standards of the Enterprise A solution is a homogenous mixture of substances with variable composition. Solution . Solutions are intimate and random homogeneous mixtures of atomic-size chemical species. What normally is the percentage of food cost? a.a material that allows molecules of one kind to pass through it but prevents the passage of other kinds of molecules. 150g to 700ml c. What is the ratio needed in brine cooking when smoking fish? a. ions. 300g to 850ml LET US STUDY Let us define Concentration of a solution . The process of a solute dissolving in a solute is called dissolution. 10 to 40% d. or molecules. The substance present in the major proportion is called the solvent whereas the substance present in the minor proportion is called the solute. Conversely. solutions are said to be homogeneous because they have uniform composition and properties.4. they are nevertheless widely used. a salt solution may be prepared by dissolving 1. a sugar solution may contain 50 grams of sugar per 100 milliliters of solvent. but rather gives the ratio of solute to solvent in terms of some convenient (and arbitrary) units. guava. a "concentrated solution" contains a considerable quantity of solute as compared with a "dilute solution. Concentration The concentration of a solution is defined as the amount of solute present in a given quantity of solvent.0164 grams of NaCl per 1 gram of water. a statement of the concentration of a solution does not imply anything concerning the amount of solute or the amount of solvent present.4 grams of NaCl per 1. Calamansi or citric acid Materials : fruit (mango. Thus. true solutions also have certain other characteristics.000 grams of water. Water fish (bangus. but these designations give only a rough relative qualitative idea of concentration. or as 16.In addition to their observed homogeneity. For example. Very often scientists speak of concentrated solutions. Solutions also pass through the finest filters unchanged. a practical unit of concentration is the weight of solute in a given volume of the solution. pineapple) For fermentation: Ingredients : Materials : Salt dilis and alamang 16 . or very dilute solutions. for example. galunggong. For example. tilapia and herring family For sugar concentrates Ingredients : Sugar. The concentration of this solution could also be expressed as 0.64 grams of sodium chloride in 100 grams of water. For example. The most common way to express concentration is on the basis of the weight of solute per unit weight of solvent." Although such designations are only qualitatively useful. components of a solution never separate spontaneously. Water Materials : fish For smoking: Ingredients : Materials : Salt. even when a significant density difference exists between the components. Ingredients and Materials to be Checked According to Approved Specifications and Enterprise Requirements For curing fish/salting fish: Ingredients : Salt. dilute solutions. Because the weight of a sample of a liquid is usually more difficult to determine experimentally than its volume. 300g to 850ml 17 . labor cost d. 150g to 700ml c. you use the ratio 1:3 by weight or you add 1part of salt to 3 parts of fish. mixture 2. heterogeneous c. What normally is the percentage of food cost? a. the ratio is 1:4 by weight wherein one part of salt is added to 4 part of fish. LET US REMEMBER: In this module. food cost percentage 4.Various Formulations and Concentrations of Solutions  Salting/Curing: The ratio of salt to fish depends on the method of salting to be applied to the fish. 30 to 50% b.  Sugar concentrate: The ratio of fruit juice or pulp to sugar depends on the degree of the pectin content of fruit. 200g to 750ml b. raw food cost c. 10 to 40% d. HOW MUCH HAVE YOU LEARNED? Post Test Multiple Choice Directions: Choose the correct answer from the optional given. the ratio is 1:1 wherein one part fruit juice or pulp is mixed with one part of sugar. 250g to 800ml d. The ratio needed in brine cooking when smoking fish is a. Which solution has a uniform composition and property? a. Write the letter only of your answer in your test booklet. homogenous d. If the pectin is good. concentration b. overhead expenditure b. In dry salting to make brine. the ratio is 1:3/4 wherein one part of fruit juice or pulp is mixed to ¾ part of sugar. If kench salting is used. 1. Which factor is NOT included when computing for the selling price? a. raw food cost c. always check and countercheck the different ratio and proportion of raw materials and ingredients. If the pectin is not good. 40 to 60% 5. In the food industry. 20 to 60% c. labor cost d. If brine salting is used. the ratio is 1:7 by weight wherein one part of salt is added to 7 parts of fish. food cost percentage 3. overhead expenditure b. what determines the sell price? a.  Smoking: The ratio of salt to water for brining and brine cooking is 250 grams of salt to 800ml water. Echija: Science and Technology I. Orange Wine RESOURCES The following resources are needed:     Calculator Pen and papers Chalk and board White board and white pen REFERENCES: Elena C.. Mendoza. Oronce & Marilyn O. Diliman QC. Legazpi Village. UP College of Home Economics. QC 1979 Corazon Leocadio: Essential in Meal management. Philippine Book Co. Phoenix Publishing House.. de Leon: Dictionary of Food. Mercado Consumers Mathematics .D: (Chemistry Modular Approach) Vibal Publishing House.1986 Rosario P. Padolina Ph. Manila 1977 Orlando A. 2004 18 . Cristina D.Inc.2007 Ma.LET US APPLY WHAT YOU HAVE LEARNED Practical Examination: Make a production cost of the following a. Diwa LearningSystem. Makati City 2003 Sonia Y. Pickled Mixed Vegetables b. E-Math Series Rex Bookstore. What is the ratio by weight of salt to fish in fermentation? a. 250 g b. 260 g d. and 5. CALCULATE PRODUCTION INPUT AND OUTPUT WHAT IS THIS LESSON ABOUT? This lesson deals with the calculation of production input and output.LESSON 3. 1:4 b. How many grams compose 1 cup of salt? a. conversion factors. If you buy ¼ kilo of sugar to be used in pickling how much is this in grams? a. you should be able to: 1. 1:7 3. 260 g d. 270 g c. practice efficiently the different conversion. basic accounting skills. and recording skills. 1:5 c. 1:6 d. 2. Choose the answer from the options given. 1. basic mathematical operations and skills. WHAT WILL YOU LEARN? At the end of the lesson. fraction. ratios and proportions. calculate data on actual spoilage. WHAT DO YOU ALREADY KNOW? Let’s find out how much you know about the lesson. 250 g b. record all calculated data according to enterprise requirements. Pre-Test Multiple Choice Directions: Read carefully each of the questions. 280 g 19 . Write the letter only in your answer sheet. data gathering skills. 4. This also includes percentage formulation. Answer the pre-test below. 280 g 2. calculate data on raw ingredients and materialsconsumption and corresponding percentage equivalent in line with the enterprise requirements. 3. 270 g c. rejects and corresponding percentage equivalents according to enterprise requirements. calculate data on actual yields and recoveries and corresponding percentage equivalents according to enterprise requirements. 500 g d. Fermented fish Data: Item Fish or alamang Salt Weight 4 kilos 1 kilo 20 . What proportion should you apply when preparing the mixture of mango jam? a. 1:1 and 1:3/4 b. how many grams of salt is needed for the fish. Using 1:3 ratio in salting fish. Example: 1. 300 g b. Smoked Fish Data: Item Bangus Salt Water Weight 1 kg 250 g 800 ml 3. The following are examples of data that are gathered based on the products to be made. Mango Jam Data: Item Weight Mango pulp 1 cup Sugar 1 or ¾ c Calamansi juice 1 tsp 4. 1:2 and 1:1/2 5. 400 g c. 200 g LET US STUDY Calculating Data on Raw Materials or Ingredients Consumption and its Corresponding Percentage Equivalent in Line with Enterprise Requirement Data gathering on raw materials and ingredients is necessary in order to compute and calculate production input and output. Pickled Mixed Vegetables Data: Item Weight Sugar 250 g Vinegar 250 ml Salt 15 g Carrots 150 g Sayote 250 g Bell pepper 75 g Garlic 50 g Ginger 50 g Onion 75 g 2. which weighs 900 grams? a.4. spoilage is the skin of calamansi. Actual Yields and Recoveries Yield refers to the number of finished products after computing for the production output and input. Lastly. spoilage refers to the peel of mango and seeds. garlic and the intestinal organ of fish. small seashell. X 100% 21 . for spoilage refers to which are not included or are left during packing. Formula in getting the percentage yields % Yield  production input production output Records Calculated Data Report/records based on the data gathered and computed on production output. For example in mango jam. This will be the basis in determining the progress of whatever products to be done on process. small stone and seaweeds are the spoilage. rejects. In smoked fish the reject is the intestinal organ. actual yields or recoveries are kept for documentation purposes. Another example is on pickled fish. Pickled Fish Data: Item Fresh milkfish Vinegar Calamansi juice Soy sauce Salt Sugar Black pepper Garlic (minced) Actual Spoilage/Rejects Weight 1 kilogram 1 cup ½ cup ½ cup 5 tbsp 5 tbsp 1 tbsp 1 tbsp Actual spoilage rejects and their corresponding percentage depends on the product to be made. in fermented fish and other fishery product. actual spoilage.5. input. Write the letter only in your answer sheet. 500 g d. 270 g c. 1. 1:7 3. RESOURCES The following resources are needed:   Production records Supplies o o o o o o Ball pen/pencil Bond paper Index cards Folders Computer paper Clips 22 . 300 g b. 1:4 b. how many grams of salt is needed for the fish. Using your own skills in recording and gathering data. 260 g d. 280 g 4. If you buy ¼ kilo of sugar to be used in pickling how much is this in grams? a. What is the ratio by weight of salt to fish in fermentation? a. 1:1 b. 1:6 d. What proportion should you apply when preparing the mixture of mango jam? a. 1:5 c. 250 g b. Using 1:3 ratio in salting fish. 270 g c. 1:3/4 d.HOW MUCH HAVE YOU LEARNED? Post Test Multiple Choice Directions: Read carefully each of the questions. 1:2 c. Choose the answer from the options given. How many grams compose 1 cup of salt? a. which weighs 900 grams? a. 260 g d. list down all the necessary conversion and calculation you made. 200 g LET US APPLY WHAT YOU HAVE LEARNED Practical Examination with Direct Observation Based on your various activity try to make a data of your own. 400 g c. 250 g b. 1:1/2 5. 280 g 2. Mercado Consumers Mathematics .. Philippine Book Co. Cristina D.Inc. Diliman QC.. Phoenix Publishing House. de Leon: Dictionary of Food.D: (Chemistry Modular Approach) Vibal Publishing House. Makati City 2003 Sonia Y. UP College of Home Economics. Manila 1977 Orlando A.1986 Rosario P. Echija: Science and Technology I. Diwa LearningSystem. Tools and Equipment o Calculator o Computer with printer REFERENCES: Elena C. Legazpi Village. QC 1979 Corazon Leocadio: Essential in Meal management. Padolina Ph. E-Math Series Rex Bookstore. Mendoza. Oronce & Marilyn O. 2004 23 .2007 Ma. 5. 4. 3. 3. 1. a a a a a 24 . 3 tsp 16 tbsp 1/8 tsp 2. 3. b a c a b Lesson 3. 4. 2. 1. 1. 5.26ºC 167ºF Lesson 2. b c b a b Let’s Apply: 1.500 g 39. 4. 4.Answer Key Lesson 1. 6. 5. 3. 2. 2. 2. 5. 25 . : 2 Module Title: Processing Food by Fermentation and Pickling (Fruits and Vegetables) i .Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS Unit of Competency: Process Food by Fermentation and Pickling (Fruits and Vegetables) Module No. tools. 1 .MODULE 2 QUALIFICATION TITLE : UNIT OF COMPETENCY : FISH PROCESSING NC II PROCESS FOODS BY FERMENTATION AND PICKLING (FRUITS AND VEGETABLES) PROCESSING FOODS BY FERMENTATION AND PICKLING (FRUITS AND VEGETABLES) 214 HOURS NC II MODULE TITLE : NOMINAL DURATION CERTIFICATE LEVEL : : WHAT IS THIS MODULE ABOUT? This module covers the knowledge. prepare raw materials. prepare production report. WHAT WILL YOU LEARN? After completing this module. perform alcoholic fermentation of fruits and vegetables. It teaches the students on how to prepare equipment. you should be able to: 1. skills and attitudes required in processing food by fermentation and pickling. 2. perform acetic/lactic acid fermentation/pickling of vegetables. tools and utensils. prepare equipment. utensils and raw materials. 4. and on how to perform alcoholic/acetic/acidic/lactic fermentation of fruits and vegetables. 3. and 5. It also teaches the students on the preparation of production report. LESSON 1. PREPARE EQUIPMENT, TOOLS AND UTENSILS WHAT IS THIS LESSON ABOUT? This lesson deals on how to prepare equipment, tools and utensils for the fermentation of fruits and vegetables. This includes preparation of the parts of equipment to be used and a study of the functions of equipment, tools and utensils. It also covers the operation of various equipment; and proper cleaning and stowing of equipment, tools and utensils. WHAT WILL YOU LEARN At the end of the lesson, you should be able to: 1. select equipment, tools and utensils for fermentation and pickling in accordance with BFAR specifications; 2. check and calibrate equipment, tools and utensils in accordance with standard specifications; and 3. ready and sanitize equipment and utensils in pickling and fermenting fruits and vegetables according to manufacturer’s specifications. WHAT DO YOU ALREADY KNOW Pre-Test Multiple Choice -Directions: Read carefully the questions and select the best answer. Write the letter only of your answer in your test booklet. ______ 1. Why is there a need to sanitize equipment, tools and utensils before using them for fermenting and pickling fruits and vegetables? a. for comfort and convenience b. to enhance the quality of the products c. to avoid heavy microbial contamination d. to hasten the process ______ 2. What will you do to maintain proper condition of equipment, tools and utensils? a. provide favorable storage b. apply lubricant c. disinfect d. all of the above 2 ______ 3. Which is NOT included as cutting utensil? a. knife b. peeler c. extractor d. slicer ______ 4. Part of the refrigerator which maintains temperature. a. lighting b. thermostat c. ice maker d. freezer ______ 5. Which precautionary measure is correct in operating an equipment? a. never ask assistance in operating b. play with classmates while the equipment is in operation c. electrically operated must BE turned off and unplug from outlet when not in use LET US STUDY Let us define Calibrate – to adjust precisely to a set of graduated marks desired for a process. Parts and Function of Equipment, Tools and Materials Parts of a refrigerator 3 Parts of the Refrigerator and Their Functions Automatic defrost Defrost timer The timer is like a clock. It continually advances 24 hours a day. Every 6 to 8 hours, the timer turns off the cooling system of the refrigerator and turns on the defrost heater. Defrost heater The defrost heater is similar to the burners on an electric stove. It's located just beneath the cooling coils, which are concealed behind a panel in the freezer compartment. The heater gets hot. And, because it's close to the cooling coils, any ice or frost build-up melts. As the frost and ice melt, the resulting water drips into a trough. The trough is connected to a tube that drains the water into a shallow pan at the bottom of the refrigerator. The water is then evaporated by a fan that blows warm air from the compressor motor over the pan and out the front of the refrigerator. Defrost thermostat The process ends after either the amount of time specified on the timer or when the defrost thermostat near the cooling coils senses that the heat near the coils has reached a specific temperature. Cooling Compressor The compressor is the motor (or engine) of the cooling system. In built-in refrigerators the compressor is located on top of the refrigerator behind a grill or grate. In all other units it's normally at the bottom of the refrigerator in the back. It's almost always black and about the size of a football. If the refrigerator is self-defrosting, the compressor may be behind a thin panel. The compressor runs whenever the refrigerator thermostat calls for cooling (and the defrost timer is not in a defrost cycle, for self-defrosting units). It is normally very quiet. When running, it is compressing a refrigerant that is in a low-pressure gaseous state to a high-pressure gas. 4 When the refrigerator reaches the set temperature. Once the liquid refrigerant has traveled the length of the condenser. It's always somewhere on the outside of the refrigerator. These are usually very simple devices. The gaseous refrigerant travels through the evaporator tubes. the thermostat interrupts the electricity flow to the compressor which stops cooling. similar to a radiator. The capillary tube is attached from the end of the condenser to the beginning of the evaporator. The capillary tube controls the pressure and flow of the refrigerant as it enters the evaporator. It may be:     A large black grid mounted to the back of the refrigerator Folded and placed under the refrigerator Coiled up and placed near the compressor Integrated in the liner of the refrigerator Metering Device (Capillary Tube) The metering device in most household refrigerators is a capillary tube. The coldness causes any humidity in the air to freeze on the evaporator as ice or frost. When the liquid refrigerant comes out of the small capillary tube. This change of state from liquid to gas absorbs heat. it’s injected into the larger tubes of the evaporator causing a pressure drop. usually inside the freezer compartment. Temperature control All refrigerators have a thermostat to maintain the proper temperature.Condenser The condenser is a series of tubes with fins attached to them. Because the evaporator is absorbing heat. (See the Automatic defrost section). This pressure drop allows the refrigerant to expand back into a gaseous state. it is forced through the capillary tube. It also resembles a radiator. a tiny copper tube. it is very cold to the touch. The fan inside the freezer compartment circulates the air of both the refrigerator and/or freezer to keep the temperature constant. Evaporator The evaporator is always located on the inside of the refrigerator. 5 . back out of the refrigerator and down to the compressor to begin the circulation process again. The light bulb itself is usually a standard appliance bulb. The switch turns on a motor that rotates the auger. through a chute to the user. then flows into a container in the refrigerator to be chilled. Water flows through the valve into a tube. the ice maker first dumps the ice it produces into a large bin. a person presses a lever on the front of the refrigerator that activates a switch. The seal is lined with a magnet that runs its length and width. it pushes ice out of the bin. To request water at the door. Ice maker systems have two basic functional components: the icemaker itself. When the auger rotates. black. When the refrigerator door closes. Door Seals and Hinges All refrigerator/freezer doors have a seal--a rubber-like gasket attached to the door. It's usually independent of the other systems of the refrigerator. almond. the door pushes the switch to turn the light off. To request ice at the door. the button automatically pops back out to turn on the light. Usually white. or brown. The screws that hold the seal to the door also hold the door liner in and help to "square" the door. Ice Maker The ice maker is a small appliance within a freezer. Ice and Water Dispenser Ice Dispenser For a refrigerator to provide ice through the door. 6 . a person presses a lever that activates a switch.Lighting Refrigerators with internal lighting normally have only one functional component--the switch--which is usually a white push-button mounted inside the refrigerator near the door. Water Dispenser The water dispenser works much like the ice dispenser. and the water fill valve. the water that is displaced flows through a separate tube to the user. As new water enters the container. The magnet helps to hold the door closed and create a tight seal. When the door opens. The switch turns on an electric water valve at the back of the refrigerator. the seal's job is to keep the cool air inside the refrigerator and the room air out. The hinges allow the door to swing open. Parts of Range/Cooktop 7 . For the door to close properly. Some hinges also assist the door in closing. the hinges must be correctly adjusted. Weighing scale of various capacities and sensitivities – used for measuring materials and ingredients Fermentation vat – used for fermenting fruits and vegetables Plastic Sealer – used for sealing plastic containers 8 . 3. 5. It is used to steam foods/other raw materials. 2. It is used for cooking/ stews foods. It is used to simmer foods Saucepan Saucepot Double Boiler Steamer Casseroles Kettle 9 . Steamer. slicing and peeling off the skin of fruits and vegetables Knives masher Peeler Kitchen Shears slicer Cooking Utensils 1. Casseroles. Double Boiler.Cutting Implement – used for cutting. Kettle. It is used to boil water and to sterilize glass jars and other utensils 6. It is a cooking pot with handle used at the top of the stove. Saucepan. 4. Saucepot – It is cooking pot with two handles and a lid. 5. Basting spoon. 8. It is used to ground food. Tongs. 9. It is used to hold food. 3. 6. It is used for keeping/mixing food. 7. Tongs Basin Set of bowls Ladle Basting Spoon Spatula Colander Strainer Aluminum Trays Wire Basket 10 . Spatula. 4. 2. Mortar and Pestle. Basin. It is used to handle or lift foods and other materials. It is used for mixing and preparing food. It is used for leveling off ingredients Colander. Bowls. It is used to separate liquid from solid food Wire Basket.Other Utensils 1. It is used for washing of raw materials. It is used to drain food. Strainer. 2. Rinse and dry thoroughly. 3. 4. openings. Wipe with damp cloth. Scrape grease from cracks. Clean immediately after using. and sanitized. Only standard and correct equipment must be used. juice. Fill with water and detergent. Always ask for the assistance of the person who is knowledgeable in manipulating and operating the equipment if you want to use them. and hinges. 3. 2. 3. prepared. 4. Turn off and unplug electrically operated tools and equipment from outlet when not in use. sauces. tools and materials needed in processing fruits and vegetables must be properly checked. Dip in sanitizing solution. Rinse. 4. 2. Rinse. Gas burners can be soaked and scrubbed with a stiff brush. All equipment. Wipe with damp cloth. Cutting implements and other tools and utensils 1. Drain off fat. Steps in Cleaning and Sanitizing Equipments. Cooking Utensils 1. dip in sanitizing solution then dry. Keep burners clean. 2. Wipe stove with cloth dipped in sanitizing solution. Flush drains/ defrost weekly. Wash with detergent. Tools Utensils Stove 1. and strain out sediment. 2. Refrigerator 1. 4. Wipe up spilled food immediately. Wash inside shelves and trays at least twice a week with baking soda. 11 . 3. LET US REMEMBER 1. Remove all burnt sediment and wipe grease from top of stove after each use.Operation of Various Equipment Follow these safety / precautionary measures before operating various equipment: 1. 2. None of these LET US APPLY WHAT YOU HAVE LEARNED Based on what you have learned on this lesson perform the following: 1.all of the above ______ 3. thermostat c. provide favorable storage b. lighting b. Which is NOT included as cutting utensils? a. Part of the refrigerator which maintain temperature a. to hasten the process ______ 2. to enhance the quality of the products c. d. ______ 1. Why is there a need to sanitize equipment. extractor d. tools and utensils? a. Which precautionary measure is correct in operating equipment? a. Perform cleaning and sanitation of the different utensils and materials used in fermenting and pickling. c. Electrically operated equipment must be turned off and unplug from outlet not in use. for comfort and convenience b. to avoid heavy microbial contamination d.Directions: letter of your choice Select the correct answer then write the in your test booklet. Never ask assistance in operating the equipment. What will you do to maintain proper condition of equipment.disinfect d. ice maker d. Play with classmates while the equipment is in operation. peeler c. Identify the different parts of the refrigerator and a gas stove 2. 12 .apply lubricant c.HOW MUCH HAVE YOU LEARNED? Post-Test Multiple Choice . knife b. slicer ______ 4. freezer ______ 5. tools and utensils before using for fermenting and pickling fruits and vegetables? a. b. wire baskets.com. chopping board. vegetable cutter and osterizer REFERENCES Fish Cookery by Jasmin Espejo and Alberta Tumonde Learning Element for Preparing Raw Materials by CDC.com. crusher. and cutters Kitchen utensils: stainless casserole. BTVE http://ardictionary.equipment/4380 http://thinkexist. steam jacketed kettle.com/dictionary/meaning/calibrate http://images.google.ph 13 .RESOURCES       Cold storage equipment like chiller. steamer. slicer. exhaust box. peeler. refrigerator and freezer Weighing scale of various capacities and sensitivities Fermentation vats Plastic sealer Cutting implements such as knives. peel. ___________ 2. and 2. ________ 3. fruits and vegetables. This include sorting and grading of raw materials. you should be able to: 1. WHAT WILL YOU LEARN? At the end of the lesson. _________ 4. WHAT DO YOU ALREADY KNOW? Pre-Test Identification Direction: Identify the different cutting techniques. sort and grade raw materials according to approved criteria and enterprise requirements. 1. _________ 14 .LESSON 2. sanitary food handling practices and cut out procedure and techniques. wash. Write your answers in your test booklet. PREPARE RAW MATERIALS WHAT IS THIS LESSON ABOUT? This lesson deals on how to prepare raw materials. cut and slice sorted and graded fresh fruit and vegetables according to required sizes and shapes in accordance with product specifications. weigh. _________ LET US STUDY Let us define Chop Cube 6.5. uneven pieces – cut into pieces of uniform size and shapes. first. 15 . __________ – cut into small. first. soft cloth. Classification is based on size and ripeness. Sorting and grading practices vary on the different areas. lengthwise then crosswise to make cubes Julienne – cut into thin. lengthwise then crosswise to make cubes Dice – cut into small pieces of uniform size and shapes. match-like strips Mince – cut or chop into tiny pieces Slice – cut across into flat pieces Sorting and Grading of Raw Materials Fruits are cleaned either by dipping the fruits in plain water or by wiping individual fruits by hands with a clean. the fruits and vegetables must be brought to a shaded area. such as sushi and sashimi. color. and rind quality. Such protocols include :              Cleaning of food-preparation areas and equipment (for example using designated cutting boards for preparing raw meats and vegetables). Not reusing serving utensils that have been licked. and other pathogens. Food and cooking hygiene protocols specify safe ways to handle and prepare food. the transmission of disease. Not using the same utensils to prepare different foods. bruised. as food manufacturers prefer. Institutional dish sanitizing by washing with soap and clean water. Refrigeration of foods (and avoidance of specific foods in environments where refrigeration is or was not feasible). Discard fruits that are injured. SANITARY FOOD HANDLING PRACTICES The purpose of food and cooking hygiene is to prevent food contamination. Not sharing cutlery when eating. Extreme care in preparing raw foods. Not licking fingers or hands while or after eating. or thorough cooking of questionable meats. Washing of hands after touching uncooked food when preparing meals.) Careful avoidance of meats contaminated by trichina worms. and misshapen. Sort the fruits according to size. Proper disposal of uneaten food and packaging. Proper storage of food so as to prevent contamination by vermin. 16 . and safe methods of serving and eating it.After harvest. and to prevent food poisoning. (Cleaning may involve use of chlorine bleach for sterilization. salmonella. to indicate its "best before" date). Labeling food to indicate when it was produced (or. CUTTING TECHNIQUES OF FRUITS AND VEGETABLES LET US REMEMBER   Cutting of fruits and vegetables requires different techniques Sorting and grading of fruits and vegetables vary on its size and maturity 17 . __________ 18 . ________ 3.HOW MUCH HAVE YOU LEARNED? Post Test Identification – Directions: Identify the different cutting techniques. 1. _________ 5. Write your answers in your test booklet. ___________ 2. _________ 6. _________ 4. 1994 www. vegetables cutter.edu. food tongs Chopping boards. refrigerator.com/Xp and Equipment...png bicol. RESOURCES        REFERENCES Narvaez-Soriano.com/Production_line. 2.htm mettler-toledo. 5. tools and kitchen utensils Cold storage equipment like chiller. 4.usm.ph/.da.centralcarolinascale. Then perform the following cutting techniques 1.da. peelers.gov. colanders. Quezon City.food. Philippines. Nora./chicken/pomelo.gov.ph/…bpi/banana%20 production. Rex Bookstore.ph/…2qtr05/veggiefarminghtml davao. Preparation Preservation. bowls.html www.euroasia. 3.LET US APPLY WHAT YOU HAVE LEARNED Bring the different kinds of fruits and vegetables listed below. osterizer Raw materials – fresh fresh vegetables sayote carrots mango pineapple papaya 19 . slicer. chiller and freezer Weighing scale of various capacities and sensitivities Cutting implement such as knives. cutter Casserole. Food Selection. juices d. fermentation b. Which of the following is the product of alcoholic fermentation? a. 2. 1. you should be able to: 1. 5. and 6. sauces 3. strain. WHAT WILL YOU LEARN? At the end of the lesson.Directions: Read and answer each of the items below. decomposition d. alcoholic fermentation b. What do you call the process of transformation of carbohydrates into alcohol or acid through the action of microorganisms? a. wine c. sauces 4. desiccation c. follow proper procedure in the actual performance of the process. wine c. 4. and heat fermented juice according to specifications. vinegar b. all of these 20 . Pre-Test Multiple Choice . ferment juice for 1-2 weeks as required. Write the letter of your answer in your test booklet. vinegar b. juice d. PERFORM ALCOHOLIC FERMENTATION OF FRUITS AND VEGETABLES WHAT IS THE LESSON ABOUT? The lesson focuses on how to perform alcoholic fermentation of fruits and vegetables. cool and mix extracted juice with other ingredients like sugar and yeast in accordance with specifications. What product is made from sugary and starchy materials obtained by alcoholic and acetous fermentation? a. filter. 3. Which of the following types of fermentation is carried out in a sugary medium? a.LESSON 3. It covers the topics on fermentation techniques and fermentation of fruits and vegetables. mix prepared fruit with water according to product specifications. acetous fermentation d. boil the mixture to extract juice in accordance with specifications and enterprise requirements. lactic fermentation c. adulteration 2. for the prevention of scum formation d. kind of salt b. alcoholic fermentation c. 10. use high concentration of vinegar b. Which does not prevent scum formation? a. pouring a thin layer of neutral mineral oil on the surface of the brine circulation. In fermentation. what is the first and foremost factor to consider? a. keeping material in a dark area b. prolong soaking in the brine d. Fermentation is the transformation of carbohydrates into alcohol or acids through the action of microorganisms in anaerobic or partially anaerobic condition Free-run juice is a considerable amount of juice immediately liberated that can be used for verification which is typically of a higher quality than the pressed juice. lactic and fermentation d. storing in the open sunlight c. 21 . lactic acid c. Acetic bacteria LET US STUDY Let us define Alcoholic fermentation is the decomposition of simple sugar into alcohol and Carbon dioxide by means of enzymes and yeasts.5. true wine yeast b. How will you intensify the color and crispness of pickled product? a. To control alcoholic fermentation. What type of fermentation occurs in a salt medium? a. Cold Stabilization is a process used in wine making to reduce tartrate crystals (potassium bitartrate) in wine. rate of fermentation c. add alum and turmeric in the final was water c. a and c. what must be used? a. temperature d. acetous fermentation b. for the growth of lactic acid bacteria c. for the activity of enzymes b. Why is proper temperature important in fermentation? a. storing in high temperature 9. for the prevention of proper acid formation 8. scum formation 7. 6. Vintage signifies a single season’s wine production. It can be utilized in the preservation of either fruits or vegetable which are in season. Oenology is a science of wine and winemaking. Lactic acid fermentation is a process brought about by certain bacteria which ferments the sugar present in fruits and vegetables producing lactic acid. Zymology is the science of fermentation. Wine is an alcoholic beverage made from the fermentation of fruit juice. and cider. 22 . preventing them from precipitating into the bottled wine. Fermentation usually implies that action of the microorganisms is desirable. Heat stabilization is the process or removing unstable proteins by absorption unto bentonite. kimchi and yogurt. Winemaking or vinification is the process of wine production from the selection of raw materials (fruits and vegetables) to the bottling of finished wine. When fermentation stops prior to complete conversion of sugar to alcohol. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers. The processed products are good appetizers. Unsoaked wine is a wine fermented in a barrel made of stainless steel or other material having no influence in the final taste of the wine.Gelatin has been used in wine making for centuries and is recognized as traditional method for wine fining or clarifying. a stuck fermentation is said to have occurred. and the process is used to produce alcoholic beverages such as wine. Fermentation Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. beer. The science of fermentation is known as zymology. usually referring to the specific location in which a particular wine is produced. Lactic acid fermentation Alcoholic fermentation is the decomposition of simple sugars into alcohol and carbon dioxide by means of enzymes and yeasts. However. Acetic acid fermentation 3. banana 6. Balubat. guava 5. Its red petals are used for making a fine sparkling red wine.There are three types of fermentation 1. Its flesh is white and its seeds are like that of prunes. It is sometimes called “duhat matsing”. These following stages depict the fundamentals of winemaking. kasoy 2. The winemaker “guides” the winemaking process using a variety of techniques to best express your style in each wine. It has black skin with white flesh which is sweet when ripe. 1. belonging to the gumamela family. Lipote. bignay Other sources of good wine Roselle. The fruit resembles the duhat except for its round shape. it is green when unripe and reddish orange when ripe. Each fruit variety has its own identifiable characteristics. Alcoholic fermentation 2. Following is a list of native fruits from which quality wines can be produced. It is very sour when ripe. A low-growing shrub. only general guidelines. pineapple 4. Like sineguelas. it is the winemaker who creates the style and personality of the finished wines. It is similar to tiesa. There is no fixed “recipe for making certain wines. Fruit juices may be fermented directly into wine by alcohol producing yeasts. duhat 3. green when unripe and yellow when ripe. 23 . Katurai. Clearing of Wine Heat the aged wine in a steam both to a temperature of 50 to 60 degrees centigrade. 2. transfer the mixture to a suitable wooden barrel (preferably oak) or a demijohn (Dama Juava) or other similar containers. The flavor which the wine acquires depends largely on the kind of fruit that you use. Storing and Aging When the fermentation is well under way.1. Place the whole mixture in an open glass or enameled container covered with a piece of cloth or fine mesh. Add sugar if necessary. The sweetened juices are then pasteurized to kill microorganisms which may cause spoilage. Fermentation To insure an efficient fermentation process. You may use a press for doing this but you may hand-crush then strain them with a piece of strong cheese-cloth. 5. quiet place for about three months or until no more gas is evolved. 24 . Preparation and Pasteurization of Juice Crush or mash the fruits to extract their juice. You will know that fermentation is well under way by the froth produced by the prepared mixture 4. you can add sugar into it. Cool the mixture. If sugar is lacking in the fruit. Selection and Preparation of Fruits You can use any fruit containing sufficient sugar for making wine. Plug hole with cotton and keep the preparation undisturbed. Add 5% well beaten egg white (5 cubic centimeters of egg whites to one liter of wine). You should gather them at the right stage of maturity. Fruits should be ripe and free from bruises and diseases. siphon and filter. Always wash them very well and have them packed if necessary. preferably in a dark. Dilute the extracted juice with two parts of water to increase the amount of fermentable materials. Fermentation generally takes place within 48 hours after preparation. add a small amount of baker’s yeast or commercial yeast preparation (commonly sold in grocery stores) to the mixture. 3. Stir to maintain the temperature for 15 to 20 minutes and cool.  Heat to 60 degrees C.  Add 1 cup of sugar per quart of extracted juice. Bottling Bottle the aged and clear wine in clear and sterilized bottles. Stir and maintain temperature for 15 minutes. Add 5 percent beaten egg white.  Add 1 tbsp of active dry yeast per 15 -20 liters to heated juice placed in a clean narrow necked flask. clarify by heating wine in a steam bath to 60 degrees C.  Decant clear liquid and age in demijohns for at least a year. 25 . approx. LABORATORY EXERCISES Direction for Wine-Making Directions for making some fermented products Alcoholic Fermentation Ingredients: Pineapple Wine 4 cups fresh pineapple juice 1 cup of sugar 1 tbsp dry yeast / 15-20 liters of juice (16 liters equiv. (1 ½ tsp per quart juice.  At the desired endpoint of fermentation which is shorter for sweet wines than for dry wines. 7.)  Plug the mouth of flask loosely with sterile cotton for fermentation. heat wine to 50 degrees Centigrade. Cool and filter.6.) 5 per cent egg white by volume of wine for clarification. Stir very well. throw out residues and heat at 80 degrees centigrade for 20 minutes to kill microorganisms that may cause spoilage.  After period of aging. Pasteurization Filter the mixture.  Extract the juice of ripe pineapples and measure. to 1 gal. Cool to lukewarm. based on volume of wine. Heat the mixture to boiling. about ¾ cup). Cut into quarters and measure. Ingredients: Bignay Wine        4 cups bignay 4 cups water ¾ cups sugar ¼ tsp dry yeast Choose only sound ripe berries. Strain and measure. Proceed as for pineapple wine up to clarification. ripe 1 1/3 cups sugar active dry yeast 4 cups water      Choose only ripe and sound fruits. Plug with a piece of cotton and allow to ferment. dry yeast    Wash the duhat to remove dirt and sort out the pieces. Allow to cool. Strain. To the juice. Combine this liquid with the 1 cup of juice extracted with sinamay cloth.Ingredients: Guava Wine 2 cups guavas. Add ¼ tsp active dry yeast and transfer to a flask. To the pressed residue. Proceed as for pineapple wine up to clarification. if desired. Ingredients: Duhat Wine 1 cup duhat juice. Strain and measure juice. Boil with an equal amount of water to get the extract. (In this case. Press out the juice with the aid of sinamay. Wash. Boil water and fruit together until fruit is soft. Heat to 70 degrees Centigrade and cool before adding yeast in the same proportion as for pineapple wine. add 1 cup of water and heat to boiling. taking care not to bruise the seeds. add the sugar. if desired. Add 1/5 sugar by volume of extracted juice. freshly extracted 2 cups water 1 1/3 cups sugar ¼ tsp. 26 .      Add 1-1/3 cups sugar and heat to 70 degrees Centigrade until scum is formed on surface. Cool and add ¼ tsp active dry yeast. Transfer to demijohns and allow fermenting for at least a month. Heat to 50 degrees Centigrade and set to age in barrel for at least a year. Clarify if desired. Kasuy Wine Ingredients: 4 cups of kasuy fresh extract ¾ cup sugar ¼ tsp. dry yeast        Choose only sound and ripe kasuy. Wash and remove the nuts. Crush the fruits and extract the juice by pressing with the hands. Measure the juice. For every 5 parts juice, add 1 part sugar. (In this case, ¾ c sugar.) Heat the extract with the sugar to 70 degrees Centigrade. Cool to room temperature. Add ¼ tsp active dry yeast and transfer to flask. Plug loosely with cotton stopper. Allow to ferment for at least 2 weeks. Proceed as for pineapple wine. Clarify if desired. 27 LET US REMEMBER Alcoholic fermentation is the decomposition of simple sugars into alcohol and carbon dioxide by means of enzymes and yeasts. Its main source is either fruits or vegetables. Its end product is called wine. HOW MUCH HAVE YOU LEARNED? Post Test Directions: Read and answer each of the items below. Write the letter of your answer in you test booklet. 1. What do you call the process of transformation of carbohydrates into alcohol or acid through the action of microorganisms? a. desiccation c. fermentation b. decomposition d. adulteration 2. Which of the following is the product of alcoholic fermentation? a. vinegar b. wine c. juices d. sauces 3. What product is made from sugary and starchy materials obtain by alcoholic and acetous fermentation? a. vinegar b. wine c. juice d. sauces 4. Which of the following types of fermentation is carried out in a sugary medium? a. lactic fermentation c. alcoholic fermentation b. acetous fermentation d. all of these 5. What types of fermentation occurs in a salt medium? a. alcoholic fermentation c. acetous fermentation b. lactic and fermentation d. a and c. 6. In fermentation, what is the first and foremost factor to consider? a. rate of fermentation c. kind of salt b. temperature d. scum formation 7. Why is proper temperature important in fermentation? a. for the activity of enzymes b. for the growth of lactic acid bacteria c. for the prevention of scum formation d. for the prevention of proper acid formation 8. How will you intensify the color and crispness of pickled product? a. use high concentration of vinegar b. add alum and turmeric in the final wash water c. prolong soaking in the brine d. use low grain of vinegar 28 9. The following are the preventions of scum formation, except a. keeping a dark area b. store in the open sunlight c. pour a thin layer of neutral mineral oil on the surface of the brine circulation. 10. To control alcoholic fermentation, what must be used? a. lactic acid c. true wine yeast b. Aceti bacteria LET US APPLY WHAT YOU HAVE LEARNED Perform alcoholic fermentation of fruits in season, following the correct procedure. Assessment will be based on the following criteria Accuracy 10 % Speed 10 % Workmanship Quality 40% 30% Work Habits 10 % 1.Performing alcohol fermentation of fruits 10 1.1 Accuracy * Selection of raw materials *Appropriate selection of equipment/ tools/utensils * Measurement of materials * Cooking/heating * Temperature requirement Total 1.2 Speed 10 * Accomplished before the specified time * Accomplished on specified time * Accomplished 5 mins. beyond specified time * Accomplish 15 mins. beyond specified time * Accomplish 30 mins. beyond specified time Total 1.3 Work Habits 10 * Carefulness in handling the materials 8 6 4 2 Total 8 6 4 2 Total 8 6 4 2 Total 29 basin Knives/puller Fermenting jars 10 8 6 4 2 Total Materials: fruits sugar yeast 30 . strainer.4 Workmanship * Follow exactly the procedure * Partially follow the procedure * Does not follow the procedure Total 1.5 Quality * Appearance * Taste/flavor * Color Total Rubrics Tools/Utensils Measuring cup Measuring spoon Boiler.* * * * Conscious in doing task Neat and orderly working area Correct use of tools Wear proper outfit Total 10 8 6 4 2 Total 1. 31 . Philippines: GMS Publishing Corporation. 2006. Lagua. “Science Source. Photo Researchers. Guzman. Inc.. Calmorin. Post Harvest Fisheries. Matilde P. Jeremy. Laurentina Paler.” Microsoft ® Encarta.REFERENCES Burgess. Inc. Quizon City. 2006. Basic Foods for Filipinos.1986. 1977. Mandaluyong City: National Book Store. Manila Philippines: Merriam & Webster Bookstore. Microsoft Corporation. et al.. et al. Food Preservation for Filipinos. Rosalinda T. Perform Acetic Acid Fermentation WHAT IS THE LESSON ABOUT? The lesson deals how to perform acetic acid and lactic acid fermentation and pickling of fruits and vegetables.Lesson 4-A . heat acetons liquid according to specifications. cool and add ¼ teaspoon dry yeast. prepare pickled products according to specifications WHAT DO YOU ALREADY KNOW? Let’s find out how much you already know about acetic acid fermentation and on the preparation of pickled fruits and vegetables. you should be able to: 1. Cover the container with a clean cheese cloth or paper. Write only the number of your answer in your test booklet. _____________ c. 4. strain/Filter then clarify the mixture according to specifications. WHAT WILL YOU LEARN? At the end of the lesson. _____________ h. Set aside for 1 month. _____________ a. _____________ f. Pre–Test Sequencing The following are the steps involved in acetic acid fermentation (vinegar making). It includes the procedure on the preparation of pickling fruits and vegetables. allow the mixture to ferment for 2 to 4 weeks according to standard procedures. Indicate the number of each step in sequential order. and 5. Pasteurize by heating at 65˚ C for 10 to 15 mins. 3. 32 . Mix alcohol solution with vinegar starter and allow to ferment (acetic acid fermentation). Dissolve ¾ sugar in 4 cups coconut water. _____________ e. _____________ g. _____________ b. 2. Allow the sugar solutioin to ferment for 4 to 7 days (alcoholic fermentation. Transfer in sterilized glass jars. Filter the vinegar and cool to 60˚ to 65˚ C before bottling _____________ d. mix alcoholic liquid with mother vinegar according to specifications. 2. Decant the alcoholic solution to remove the yeast and other solid materials. _____________ j. This is owing to the conversion of the alcohol to acetic acid. Alcohol fermentation – raw materials containing sugar is fermented to alcohol by the action of yeast. Basic of Acetic Acid Fermentation 1. When cider. Acetic Acid Fermentation – alcoholic liquor is converted to dilute acetic acid by acetic acid bacteria. wine or malt is used as starting material about 5% acetic acid will be produced. 33 . It makes food more nutritious as dietary source of proteins. acetic acid and alcohol are developed and result in a more or less stable food form. sugar solutions or alcoholic foodstuffs such as wine or cider with acetobacter bacteria. Vinegar is an example of the product of acetic acid fermentation which also undergoes alcoholic fermentation to complete the process. The acetobacter aceti. What is vinegar? The native vinegar has gone a long way from being used for home consumption product to an export commodity._____________ i. During the process. Strain freshly collected coconut water with a cheesecloth. Acetic acid is produced by fermenting various substrates (starchy solution. which is normally used to produce vinegar can make vinegar up to 14% acetic acid. LET US STUDY Let us define The following are important terms that you need to understand for you to facilitate learning: Acetic acid – a chemical substance with an inhibiting effect on the growth of microorganisms and which is present in vinegar Acetic acid fermentation – chemical reaction caused by an acetobacter aceti to produce vinegar Mother vinegar .a white gummy mass that usually forms in vinegar Acetic Acid Fermentation Fermentation preserves food through the metabolic activities of selected groups of microorganisms. compounds such as lactic acid. vitamins and minerals. Weak fermented liquors become sour on exposure to the air. and then place in glass jars. unpasteurized vinegar also called “mother vinegar” which is the white gummy mass that usually forms in vinegar. Prepare the juice: a. Filter the clear liquids. for every liter of juice. 3. and then strain the juice through a cheesecloth.What are the common raw materials for vinegar making?      Sugar can juice Coconut water. peels and cores. 2. Pass fruit through food grinder. Add ¼ (one-fourth) pound of sugar for every liter of juice extracted from fruit peels and cores. Grind or crash the fruit. After two weeks. then allow to stand in a warm place until it has acquired a flavor strong enough to use. crush by hand. 34 . Add this to the liquid and mix very well. nipa sap Fruits such as pineapples. There is no need to further sweeten sugar cane juice. then pour in a bottle and cover tightly. Cover with a clean cloth and let the mixture stand for about two weeks 4. separate the clear liquid from the sediment. Add ½ cup of sugar per liter of diluted fruit juice. Press the crushed fruit or boiled peels and cores through double layered cheesecloth. Mix peels and cores with equal volume of water and boil until soft. The sweetness of undiluted fruit juice or that of ripe mangoes averages 15 %. then boil in water of the same amount as the ground flesh. Over the container with cloth. Prepare fresh. Fruit Vinegar Procedure Raw Materials Fruit juice. bananas. molasses. Stir very well. In case of soft fruit. fruit peels or cores Dispersed in water or coconut water Water (1 liter or about 1 quart) Dry active yeast 1. oranges Potatoes and sweet potatoes Waste peels and fruit cores How to make vinegar? Follow the following step: 1. or other sweet fruit juices. Boil until soft. b. c. Add ¼ of a cake of fresh yeast that has been well-broken up. 5. Do not add sugar when using ripe fruit. d. Allow to ferment until the vinegar is strong enough to use. b. Cover it with cloth to protect it from contaminants. Hydrate the yeast in a small amount of the juice before adding to the whole quantity to be used. Add 1/8 to ¼ teaspoon of dry active yeast or an equivalent amount of compressed yeast to every liter of the tested fruit juice. When the quantity of juice to be fermented is small enough to be easily weighed accurately this may be weighed from day to day. Let stand for 1 to 2 weeks or until the gas formation has ceased. Filter: a. Filter vinegar several times to make it clear or bright. To every 4 parts by volume of the clear liquid. Mix thoroughly. Another method is to actually weigh the sample. the fermentation may be regarded as complete. Transfer into a well-covered clean clay pot or glass jar. Decant or separate the vinegar from the sediments and mother of vinegar by filtration. 3. Juices high in tannin like casuy of guava juice are not too easy to clarify. c. d. Mix thoroughly with the juice. fermentation is complete. Cover the container with cloth to keep out insects. When weight loss has practically ceased.2. This can be determined by a saccharometer. c. Line this on a funnel (glass funnel is preferred. When alcoholic fermentation is complete. Ferment the juice for alcoholic fermentation a. f. Ferment into vinegar or acetic acid: a. In taste. b. When the Brix reading is zero – which means that all the sugar has turned to alcohol. The term “mother vinegar” applies to Acetobacter aceti (vinegar bacteria) that is found in vinegar. 4. add 1 part of good unpasteurized vinegar (“mother vinegar”). b. 35 . or use spent nata culture after harvesting the nata growth. metal funnels can be readily attacked by acetic acid) and put over a convenient receptacle such as a bottle or jar. e. the alcoholic product is faintly sweet or not sweet at all. thereby determining the weight loss due to the escaping carbon dioxice. Fold filter paper or cotton flannelette into a cone-shaped form. decant or separate the clear liquid from the sediment. d. ) Helpful Hints: Avoid “stuck fermentation. Cool and add ¼ tsp dry yeast. Allow the sugar solution to ferment for 4 to 7 days or until there are no more bubbles of carbon dioxide formed. Cover the container with a clean cheese cloth or paper. The sugar concentration should not be more than 20%. 2. Use a thermometer to determine accurately the temperature of the water. 8. Cool containers completely before applying label. The fermentation will proceed and increase the alcohol content. If a higher alcohol in the wine and subsequently higher acetic acid is desired. 6. measured amounts of sugar are added in the course of the alcoholic fermentation. Seal tightly and invert to further heat the lids. This is alcoholic fermentation. Strain freshly collected coconut water through a cheesecloth. To 4 cups alcoholic solution.” Never add vinegar to the fresh juice of fruit because it interferes with the yeast fermentation and will result in a weak vinegar. Transfer in sterilized glass jars. Cover with clean cheesecloth. 3. Coconut Water Vinegar Materials: Coconut water Sugar Yeast Vinegar starter Procedure: 1. Pasteurize: a. 7. Dissolve ¾ cups sugar in 4 cups coconut water. Pasteurize by heating at 65˚C for 10 to 15 minutes. Decant the alcoholic solution to remove the yeast and other solid materials. 4 cups ¾ cups ¼ tsp 1cup 36 . (A Brix or Balling hydrometer is well adapted to this purpose. 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. Pasteurize the alcoholic solution to 60-65 degrees Celsius and cool immediately. 4. This starts acetic acid fermentation. Place jars or bottles on a rack in a sterilizer.5. Seal tightly and pasteurize at 60˚to 72˚ C (140˚-160˚ F) for 20 minutes. Transfer vinegar to final containers. half filled. 5. b. add 1 cup vinegar starter. Alcoholic liquor is converted to dilute acetic acid by acetic acid bacteria. For the development of desirable aroma and flavor.9. Set aside for 1 month or until maximum sourness is obtained. LET US REMEMBER    Acetic acid fermentation is important aspect in the process of vinegar making. 37 . To clear the vinegar. label and store. Vinegar makes food more nutritious and preserves it for a considerable time. allow the vinegar to age in glass container which are filled to full capacity. stir it with well beaten eggwhite and heat until eggwhite coagulates (optional). 11.Filter the vinegar and then pasteurize at 60 to 65 degrees Celsius to kill the micro organisms before bottling the product. Filter vinegar. What factors affect the rate of conversion of alcoholic product to acetic acid? You should take note of the following:     Activity of the organism The amount of alcohol present in solution The prevalent temperature during the process The amount of surface exposed.Bottle. 10. LET US APPLY WHAT YOU HAVE LEARNED? 1. _____________ e. Pasteurize by heating at 65˚ C for 10 to 15 mins. Perform Acetic Acid fermentation out of coconut water based on procedure from the previous lesson. cleanliness and sanitation during the process. Indicate the number of each step in sequential order. Observe precautionary measures and safety.HOW MUCH HAVE YOU LEARNED? Post Test Sequencing The following are the steps involved in acetic acid fermentation (vinegar making). Decant the alcoholic solution to remove the yeast and other solid materials. Write only the number in your test booklet. _____________ a. _____________ b. Cover the container with a clean cheese cloth or paper. _____________ j. _____________ i. Dissolve ¾ sugar in 4 cups coconut water. _____________ h. Follow the proper procedure for fermenting fruits or vegetables. 38 . Strain freshly collected coconut water with a cheesecloth. Observe orderliness. Mix alcohol solution with vinegar starter and allow to ferment (acetic acid fermentation). Set aside for 1 month. Filter the vinegar and cool to 60˚ to 65˚ C before bottling _____________ d. Valuing Test: Always be guided by the following: 1. _____________ f. _____________ g. Transfer in sterilized glass jars. cool and add ¼ teaspoon dry yeast. _____________ c. Allow the sugar solutioin to ferment for 4 to 7 days (alcoholic fermentation. 2. 3. Beyond specified time Total 1.3 Work Habits 10 * Carefulness in handling the materials * Consciousness in doing task * Neatness and orderliness in working area * Correctness of using tools * Wearing proper outfit Total 1.4 Workmanship * Follow exactly the procedure * Partially follow the procedure Does not follow the procedure Total 10 10 8 6 4 2 Total 8 6 4 2 Total 8 6 4 2 Total 8 6 4 2 Total 39 . Beyond specified time * Accomplish 15 mins.2 Speed 10 * Accomplish before the specified time * Accomplish on specified time * Accomplish 5 mins. Beyond specified time * Accomplish 30 mins.1 Accuracy * Selection of raw materials * Appropriate selection equipment/tools/utensils * Measurement of materials * Cooking/heating * Temperature requirement Total 10 8 6 4 2 Total of 1.Perform alcohol fermentation of fruits 1.Rubrics 1. 1982 of Principles 40 .5 Quality * Appearance * Taste/flavor * Color Total 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   TESDA handouts De Leon. and Guzman. Matilde P.1. Preservation of Philippine Foods. A Manual Procedures Phoenix Publishing House Inc. Sonia Y. 3.sugar 15. share knowledge and techniques in performing lactic fermentation/pickling. WHAT WILL YOU LEARN? At the end of the lesson. It includes the preparation of vegetables involving lactic acid fermentation and pickling. Materials 1. soy sauce 4. pepper 6. PERFORM LACTIC ACID FERMENTATION/PICKLING OF VEGETABLES WHAT IS THIS LESSON ABOUT? This lesson deals on how to perform lactic acid fermentation.LESSON 4 – B.garlic 12. you should be able to: 1. prepare pickled products according to specifications. and 4. The manner of preparing pickling solutions and their proportions are also discussed here. A. Check Marking – Direction put a check before each number of those materials and utensils commonly used for the process lactic fermentation and pickling. pork 8. vinegar 2. Write your answers on your answer sheet.seasoning 14. WHAT DO YOU ALREADY KNOW? Pre-Test A. prepare and heat pickling solution according to specifications. chicken 7. small shrimp 9. salt 3.ginger 13.onion 11. 2. carrots 10. ferment prepared vegetables according to standard procedure.sayote acid 41 . fish 5. stove 14.grinder 12.caused by some fungi and bacteria. tray 5. Utensils/Tools/Equipment 1. cup 2. 0. casserole 7. spoon 3. Pasteurization . and multiply by vegetative reproduction very fast. Check Marking Directions: Direction put a check before each number of those materials and utensils commonly used for the process lactic fermentation and pickling.a process of preserving food by anaerobic fermentation in brine or vinegar.1 mm in diameter. Pickling . bowl 4.a unicellular microorganism which is irregular oval in shape. frying pan 6.B. knife 8.a process in which unfermented liquid is heated below the boiling point so as to avoid changing its molecular structure.anaerobic oxidation of carbohydrates by Microbial enzymes. multiply by budding. ladle 10. Yeast . 42 .strainer 13. The most important lactic acid producing bacteria is Lactobacillus.tongs 11. Lactic acid fermentation . chopping board 9.004-0.a mixture of salt and water Fermentation .ball jar 15.refrigerator LET US STUDY Let us define Brine . the faster the fermentation takes place. The length of fermentation varies from one day (24-hour cure) to several days (short time cure) to one month (long time cure). Lactic Acid Fermentation Lactic Acid Fermentation is brought about by certain bacteria which ferment sugar present in vegetables producing lactic acid. exposing the fermenting vegetables in the open sunlight.5% expressed as lactic acid. The weaker the brine. Salt is needed in order for fermentation to occur. A. Scum Formation Scum is a whitish film found on the surface of the brine. 2. Examples of vegetables that have undergone lactic acid fermentation are burong mangga. pouring a thin layer of neutral mineral oil on the brine surface. The goal of fermentation is to convert the fermentable carbohydrates or sugars that are found in vegetables into acid of 0. This must be carefully spooned out because the organisms use the lactic found during fermentation and allows the growth of putrefactive organisms which causes softening and spoilage of the pickles. Lactobacillus plantarum and Lactobacillus brevis. 43 . It makes food more nutritious as dietary source of proteins. Role of Salt in Fermentation a) It sorts out organisms that are allowed to grow in a medium. Examples of these are Leuconostoc mesentroides. The role at which fermentation takes place is influenced by the salt concentration. vitamins and minerals. b) It draws out the juices and other soluble substances in the product through osmosis.Fermentation is one of the common methods of food preservation. Common fermentation methods are pickling and buro making. This is done by adding salt to the brine during fermentation. Scum formation can be avoided by: 1. cabbage and cucumber. Salt concentration of 10% should be maintained throughout the fermentation period. Brines containing 5% to 10% salt enable the lactic acid type bacteria to grow at the same time inhibits the growth of other organisms. onions. These bacteria are called lactic bacteria.8 to 1. 2 shows the salometer degree of brines. Actually. Multiply the amount of brine needed by the salometer degree desired.Manifestations of Fermentation Fermentation is completed when the following are observed: 1.” Salt is removed from the product by soaking the cucumbers several times in warm water maintained at 110 – 135 F for 1-2 hours. and the amount of salt dissolve in one quart of water. The color of cucumber changes from bright green to olive or yellowish green. 44 . you need 1000 cc of 55 salometer degree brine. The product is the amount of saturated brine to prepare (step 1). For example. Subtract this from the total amount of brine needed and the difference is the amount of water to add to the saturated brine solution to dilute it to the salometer degree desired (step 2). The salometer reading divided by 4 approximates the salt concentration in percent. brine of any desired salometer degree can be obtained by diluting saturated brine with water. The tissue becomes translucent compared to the chalky white and opaque appearance of the unfermented product The fermented cucumbers are known as “salt stock. Brine becomes cloudy and milky white 2. 3. Table 7. This instrument is allowed to float in a cylinder containing the brine and the reading is taken at the surface of the liquid. SALOMETER READING Salometer Reading and Salt Concentration A salometer is an instrument which measures the exact salt content of brine solutions at a given temperature. the corresponding salt concentration in per cent. Alum and turmeric (dilao) are often added in the final washwater to make the product crisp and to intensify its color. Cool and strain to remove impurities 5.90 18. 6.60 13. clean and cut according to required sizes 3. Pack the cleaned cut fruits/vegetables in a fermenting container. - Steps involved in lactic acid fermentation 1.97 5.32 2.25 15. Pour solution to the filled jars until totally immersed. 8.95 10.55 sal -----------550 cc 1000 cc .Table 7.30 7. Cover the container and storing at room temperature. This is done by dissolving salt to water following a specific ratio or concentration 4.2 SALOMETER DEGRESS AND PER CENT SALT CONCENTRATION Salometer Degree 5 10 15 20 30 40 50 60 70 80 90 100 Per Cent Salt 1. Prepare brine.50 1000 cc x 0.85 26. Wash.550 cc -----------450 cc 550 cc 450 cc -----------1000 cc Salt Per Quart Water Weight Measure (Gms) (Tbsp) 13 25 37 51 76 102 127 153 178 204 229 254 1 2 3 4 (1/4 cup) 6 8 (1/2 cup) 10 12 (3/4 cup) 14 16 (1 cup) 18 20 (1-1/4 cup) Step 1 Amount of brine needed Salometer degree desired Amount saturated brine to prepare Amount of brine needed Amount saturated brine Amount water to add Amount of saturated brine Amount water to add Amount brine.65 3. Allow the product to ferment until ready for use or depending upon the length of cure.55 21.20 23. 55˚ salometer Step 2 Thus. Select suitable fruits and/or vegetables 2. 7. 45 . Cover mouth of jar with wax paper or cheesecloth Ferment for 2 days. This is consumed as an appetizer which adds to the palatability of the meal. more or less This may be eaten at this stage and will keep well. strain and pour over mango. pasteurize in canning jars for 10 minutes. Raw Materials: 1 kilo mustasa leaves 2 to 3 cups rice water ¼ cup coarse salt Procedure:        Wash mustasa leaves very well in running water. 46 . For longer periods. This is ready for use in about 2 days. Cover the jar and store at room temperature. if desired) Pack in wide mouthed jar Prepare enough 5% brine (1/4 cup salt per quart warm water) to submerge pieces of mango. Boil rice water with the remaining salt and allow to cool to body temperature. Sprinkle half the amount of salt to clean leaves and press out salt from the leaves with the hands with repeated squeezing motion. BURONG MANGGA Materials: Green mango 5% brine Procedure:       Select fresh. Remove all old leaves and cut the roots crosswise (about 2 inches long). Cool brine. Wash pure and slice (the peel maybe kept. Squeeze out the sap and place liquidless mustasa leaves in a clean jar. Weigh mangoes down with inverted saucer over wax paper. Pour this rice water over the mustasa leaves until totally immersed.BURONG MUSTASA “Burong Mustasa” is one of the locally known fermented vegetable that is easily prepared at home because it requires very simple procedure. mature green mangoes. 47 . Essential equipment includes a large kettle and utensils made up of aluminum. kamias. Equipment Needed Before you start doing some pickling activities. make sure that you have the necessary equipment assembled and readied. siniguelas. free from blemishes and well-washed. fresh. Utensils made up of things other than these materials may turn pickles into an unappetizing taste and poisonous substance will develop. Fruits that are suitable for pickling are mango. d. Bacterial growth in natural fermentation is controlled by certain environmental factors as follows: a.PICKLING Pickle generally applies to any food that is preserved in a brine or vinegar. Pickles may be prepared with or without fermentation. b. salt and acid concentrations temperature duration of salting nutritional requirements of the lactic acid bacteria The salting procedure to follow depends on the type of fruit to be treated. Essential Ingredients 1. stainless steel. The product generally has an acidic taste with a characteristic aroma. 10-18% salt content induces good lactic acid production and controls many proteolytic and spoilage organisms. Always use regular canning jars that are free from nicks and sharp edges. papaya and santol. c. enamel or glass. High temperature induces multiplication of microorganisms that are not beneficial to the pickling process. lactic acid bacteria are encouraged to multiply. Vegetables vegetables you select for pickling must be firm. texture and with a definite keeping quality. At low temperatures (25˚-27˚C). In general. The fermenting temperature influences the predominating microorganisms in the brine. celery seeds. It also add sweetness to the pickles. Vinegar Vinegar renders a characteristics flavor to pickles. If preferred. Remove when the desired flavor is achieved. peppercorn. Sugar Sugar acts as a preservative. dill and garlic are some of the common spices added to pickled products. sugar must be added gradually at intervals of several days. This will allow the product to absorb sugar slowly in order to prevent shriveling. It increases the density of the pickling solution. Vinegar with low acid content causes the pickles to become soft. Avoid prolonged boiling for it depletes the acetic acid which is important in the preservation of pickles. Excessive use of alum is discouraged because a bitter after-taste is produced which causes the softening of pickles. with 45% acetic acid. The amount of sugar depends on the kind of pickles you would like to make. On the other hand. Sweet pickles – 1 ½ cups sugar for every cup vinegar In sweet pickles. It should be clear. Sweet sour pickles – 1 cup sugar for every cup of vinegar 3. There are three kinds of pickles you can choose from. Never use vinegar that has a darkening effect. spices may not be added to pickling solution directly. preserves and makes the product crisp.2. Tie the spices in a bag or cheesecloth. mustard seeds. Alum may be added in the wash water when washing salt from the fermented product (2 tbsp. Simmer. Use fresh spices always. Granulated white or light brown sugar may be used. cinnamon sticks. Spices give flavor to the product. those that has high acidity will cause shriveling of the product. 48 . free from sediment. 4. Other Preservatives in Pickling Alum (tawas) is added to improve the crispness of the pickles. Immerse this in the warm pickling solution. alum for every 2 cups warm water) or it may be added to the pickling solution (1 tsp alum per pickling solution). 3. Spices should be used moderately and it should not overwhelm the flavor of the fruit or vegetables. Sour pickles – ½ cup sugar for every cup of vinegar 2. Old spices may give undesirable flavor. Spices Whole cloves. whole spices. These are: 1. It can be added in the same way alum is added (1/2 tsp for every 4 cups) of pickles).Calcium chloride also improved the crispness of pickles. Procedure in Preparing Pickles. vinegar or sugar. Discoloration 5.development of bacteria during fermentation in brine that are low in salt and acid content . Soft pickles Causes a) use of very weak brine during Fermentation which causes the development of undesirable organism Bacillus vulgari. Slippery pickles 3.  Pickles can be made more crisps through the use of a good vinegar (4-5% acidity). Shriveled Pickles . Heat food to boiling in a large kettle as specified in the recipe. b) use of vinegar low in acid c) exposure of the fermenting product to air d) scum formation and utilization of acid by the organism 2. Slimy brine 4. Place them in boiling water for 15 minute to sterilize.decomposition of pectic substances during the initial stage of fermentation . Prepare jars. 49 . 2. Relishes and Chutneys 1. water free from mineral (soft water) and correct brewing procedure. Problems in Pickle Making Problem 1.caused by the formation of iron sulfide as a result of using utensils made up of iron . Keep them warm until ready to use.a) pickles are placed immediately in heavy syrup b) too strong brine c) too strong vinegar concentration  It is always advisable to prepare pickles in progressively increasing concentration of salt. the jar is sealed. Fill the hot jar at a time allowing a certain headspace specified in the recipe. Alum and turmeric are often added to improve the crispness and color of the finished product. 7. peel. Press the lid with your finger to test for a good seal. Remove. 6. sugar and spices are the main ingredients in the pickling solution. Wash. If it stays down when pressed. Seal each jar with a lid and ringband filled just as tight as is comfortable. Prepare pickling solution by heating vinegar until sugar dissolves . and cut vegetables according to standard specifications. 5. 3. Select good quality raw materials. Process in simmering water for 15 minutes. Cool and label. Screw on caps snugly and pasteurize in boiling water for 5 minutes. PICKLED MIXED VEGETABLES Materials: Sugar Vinegar Salt Carrots Sayote Bell pepper Garlic Ginger Onion Procedure: 1. the jar is not properly sealed. 5. Preparing the Pickling Solutions Pickling solution must be prepared in the right proportions. Tighten screw caps. Store unsealed jars in the refrigerator and eat contents immediately. 4. If lid pops up when pressed. 2. Refrigerate after opening. 6. Wipe the rims of the jar with a clean damp cloth. Arrange the vegetables in the clean sterilized jar or bottles and pour in the pickling solution. 250 g 250 ml 15 g 150 g 250 g 75 g 50 g 50 g 75 g 50 .3. Remove air bubbles. Place jars of pickles in a canning kettle filled with enough water to cover jar lids by 1 inch. Vinegar. 4. Allow the jars to cool out of a draft on a folded towel. Store sealed jars in a cool dry place. Leave on ring bands until the jars are cool to the touch. Proportion of Pickling Solution Item Water Vinegar Sugar Table salt Spice Onions Garlic Proportions to make about one gallon 3 pints 4 pints 2 cups 4 tbsps ¼ cup about 2 small bulbs ¼ tsp Proportions to make about two liter 250 ml 1000 ml 240 ml 30 ml 110 ml 1 small 1 ml LET US REMEMBER   Fermentation and pickling are two of the most ancient methods of preservation and preparation of foods. whole allspice. The ideal acid content for pickling is 4-5%. but there are those that are freshened in water to remove the excess salt and then finished in vinegar syrup or pickling solution. These spices give flavor to the product. It also makes the product crisp.Key Points:    Vinegar is the chief preservative agent in pickling and it gives flavor to pickles. It should be granulated white or light brown in color. Some of the fermented vegetables are consumed as such. Sugar acts as a preservative mainly by increasing the density of the pickle solution. bell pepper and peppercorn can also be added to pickling solution. Spices like whole cloves. 51 . Be sure that the spices used are fresh and not adulterated. vinegar 2. Write your answers in your test booklet. spoon 3. salt 3. Materials 1. pork 8. soy sauce 4. chopping board 9. cup 2. casserole 7. A. make a list of the materials and utensils needed for pickling.ball jar 15. Utensils/Tools/Equipment 1.grinder 12.seasoning 14. fish 5. frying pan 6.refrigerator 52 .strainer 13. pepper 6. you may now answer the post test.ginger 13. carrots 10.HOW MUCH HAVE YOU LEARNED? Now that you have finished the lesson.onion 11.Directions: From the items presented. small shrimp 9.sayote C. tray 5. bowl 4.sugar 15. Post Test Enumeration .garlic 12.tongs 11. knife 8.stove 14. ladle 10. chicken 7. 1 Accuracy * Accurately Selected of raw materials * Appropriate selection of equipment/tools/utensils * Measurement of materials * Cooking/heating * Temperature requirement Total 1. beyond specified time Total 1.LET US APPLY WHAT YOU HAVE LEARNED Given the procedure and criteria of lactic acid fermentation and pickling. prepare the following food products: 1. beyond specified time * Accomplished 30 mins. beyond specified time * Accomplished 15 mins. Assessment will be based on the following criteria: Accuracy 10 Speed 10 % % Workmanship Quality 30% 40% Work Habits 10 % Rubrics 1.Perform alcohol fermentation of fruits 1. Burong Mustasa 2. Mixed Papaya Pickles Criteria.3 Work Habits 10 * Carefulness in handling the materials * Consciousness in doing task * Neatness and orderliness in working 8 6 4 2 Total 8 6 4 2 Total 10 8 6 4 2 Total 53 .2 Speed 10 * Accomplished before the specified time * Accomplished on specified time * Accomplished 5 mins. 4 Workmanship * Followed exactly the procedure * Partially followed the procedure Did not follow the procedure Total 10 1.5 Quality of Finished Product * Appearance * Taste/flavor * Color Total RESOURCES Tools and Utensils knife chopping board cheesecloth ladle casserole gas stove Raw Materials Vegetables Coconut water Sugar Vinegar starter Yeast papaya spices funnel container measuring cups measuring spoons bottle for packaging or storage wide-mouthed glass jars 8 6 4 2 Total 10 8 6 4 2 Total 54 .area * Correctness of using tools * Wearing proper outfit Total 1. Bernadette Publications. Inc. Matilde P. Preservation of Philippine Foods. Ines A. Inc. A Module in Food Preservation. Technology and Home Economics. Phoenix Publishing House.. St. A Manual of Principles and Procedures. 1982. 55 . Sonia Y and Guzman. De Leon.REFERENCES: TESDA HANDOUTS De Guzman. This includes preparation of daily production input report . Write your answer in your test booklet. 3. document daily production output properly. 7. 4. basic accounting procedure and techniques. preparation of daily production output. 2. you should be able: 1. and 2. record daily production input accurately. preparation of process flow charts /diagrams and computation of recovery yield. recording and documentation of production data. TEWHIG IIEENNGRDNTS UUTTOP AAEIMTRLS OUPDCTAENM OUIONPRDCTN EADT PRDCTNOUIONRPRTOE ________________________ ________________________ ________________________ ________________________ ________________________ ________________________ ________________________ 56 . 1. 5.LESSON 5 Prepare Production Report WHAT IS THIS LESSON ABOUT? This lesson deals with the preparation of production report. 6. WHAT WILL YOU LEARN? At the end of the lesson. WHAT DO YOU ALREADY KNOW? Pre – Test Word hunt from jumbled letter Let us find out what you already know about preparing production report by arranging the jumbled words that are associated with the preparation of a production report. Reject – to discard or throw out as worthless. Production Report.changing or tendency to change. Spoilage – damaged or injured in such a way as to make something useless or valueless. SAMPLE FORMAT OF PRODUCTION DATA SHEET Product Name: _______________________________ Production Date: _____________________________ Description of Materials: : : : : Other Ingredients: Weight Weight Weight Weight Output: Problem encountered: ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ of of of of _______________________ _______________________ _______________________ _______________________ ______________________ ______________________ ______________________ ______________________ 57 .a written record showing the input-output relationship in determining a yield from a certain procedure. Output – anything produced especially through a process 3. Input – something that enters a process from the outside and is acted upon and integrated to become an end product. 4. useless 5. 2. 6. Variance .LET US STUDY: Let us define: 1. SAMPLE FORMAT OF PRODUCTION INPUT AND PRODUCTION OUTPUT Product Name: PICKLED MIXED VEGATABLES Production Date: May 14. 2008 Description of Materials: Item Sayote Carrots Bellpepper Other Ingredients: Weight Weight Weight Weight Weight Weight of of of of of of sugar vinegar salt garlic ginger onion : : : : : : 250 g 250 ml 15 g 50 g 50 g 75 g ___________ 1115 g Weight 250 g 150 g 75 g Input: Problem encountered: Scum and bubbling formation of pickling solution 58 . PROCESS FLOW CHART OF MAKING MANGO JAM 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 Packing Pasteurizing Cooling Labeling 59 . Daily Production Input Production input refers to all the ingredients and raw materials used in a certain process.71748 X 100% 1 5 1 71. It is computed using the following formula: OUTPUT X 100% PERCENTAGE OF YIELD INPUT For example: Given: Input Output Percentage of Yield 1115 g 800 g  1115 800 X 100% 1 1  .75% YIELD  1 8 1 0 5 0 8 0 60 . Sample Spoilage in Mixed Pickled Vegetable       Skin of carrots Skin of sayote Seed and stem of bell pepper Skin of garlic Skin of onion Skin of ginger 20 g 30 g 10 g 2g 3g 5g Sample Waste in Mixed Pickled Vegetable:      Excess carrots Excess sayote Excess bell pepper Excess garlic Excess onion 10 g 15 g 5g 1g 2g Daily Production Output Production output refers to the yield. Have a complete file of the production report for reference. 4. Do not forget to weigh accurately all the ingredients and materials.Handouts. Do not forget to record the data. clips.2006 61 . folders and reporting and recording form Chalk. pencils. green board and markers Production data 2 pcs 10 g 1 kilo REFERENCE TESDA CENTREX.LET US REMEMBER Important things to remember in daily production reports: 1. Concepcion. Follow correct format in documenting. HOW MUCH HAVEYOU LEARNED: Based on the given data make your own production report of burong mustasa. white boards.Concepcion Vocational School. Make sure you follow the correct format. Tarlac. Given: 1 kilo mustasa leaves 2 to 3 cups rice water ¼ c coarse salt LET US APPLY WHAT YOU HAVE LEARNED: Prepare a production report based on your Pineapple wine by using the data given below. index cards. 3. Given: Pineapple Yeast Sugar RESOURCES:     Computer with printer Office materials like bond paper. 2. ballpens. 5. 6. Pre-Test 1. 6. c 4. 3. d 3. d 3.Answer Key Lesson 1. 1. b 8. WEIGHT INGREDIENTS OUTPUT MATERIALS PRODUCT NAME PRODUCTION DATE PRODUCTION REPORT 62 . 3. 4. b 5. b 9. 1. 3. c 4. c Lesson 2. d 10. 2. 1. 4. 4. c 2. c 2. 7. 2. 5. 2. Mincing chopping diagonal slicing slicing dicing Julienne strips Post Test 1. c Lesson 3. c Lesson 4. c b a c b 6. 5. b 7. b 5. : 3 Module Title: Processing Fish and Other Fishery Products by Fermentation and Pickling i .Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS Unit of Competency: Process Fish and Other Fishery Products by Fermentation and Pickling Module No. perform pickling of fish and other fishery products. skills and attitudes required in processing fish and other fishery products by fermentation and pickling. 5. prepare raw materials.MODULE 3 QUALIFICATION TITLE UNIT OF COMPETENCY : FISH PROCESSING NC II : PROCESS FISH AND OTHER FISHERY PRODUCTS BY FERMENTATION AND PICKLING : PROCESSING FISH AND OTHER FISHERY PRODUCTS BY FERMENTATION AND PICKLING : 215 hours : NC II MODULE TITLE NOMINAL DURATION CERTIFICATE LEVEL WHAT IS THIS MODULE ABOUT? This module deals with the knowledge. prepare equipment. tools and utensils. equipment. tools and utensils. the fermentation and pickling of fish and other fishery products. 2. It includes the preparation of raw materials. 3. you should be able to: 1. and the preparation of production report. WHAT WILL YOU LEARN? After completing this module. 4. 1 . and prepare production report. ferment fish and other fishery products. observe cleanliness. 1. and 4. according to Bureau of Fisheries and Resources (BFAR) Specification c. Select the correct answer from the options given. A and B 2 . sanitize and calibrate equipment for fish processing methods in accordance with manufacturer’s specifications. according to manufacturer’s specification d.LESSON 1. Write the letter of your choice on your answer sheet. tools. How do you select tools and utensils for fermentation and pickling? a. fermentation and pickling. you should be able to: 1. WHAT WILL YOU LEARN? At the end of the lesson.Directions: Read and understand the questions below. TOOLS AND UTENSILS WHAT IS THIS LESSON ABOUT? This lesson deals with the prepare action of equipment.Test Multiple Choice . PREPARE EQUIPMENT. cake ready and sanitize kitchen utensils for fish curing methods in accordance with manufacturer’s specifications. sanitizing and calibrating the tools used in acquiring the said competencies. Pre. according to requirements b. Do not write anything on the module. check. 2. sanitation and proper care of tools and equipment. tools and materials for fermentation and pickling. materials and utensils needed in salting. WHAT DO YOU ALREADY KNOW? Let’s find out how much you already know about preparing the equipment. 3. select equipment and tools for fermentation and pickling fish and other fishery products in accordance with manufacturer’s specification. It also includes lessons on checking. prepare a brine solution of a given concentration and test it using a salinometer? _______ 4. calibrate a weighing scale? LET US STUDY Let us define Fermentation . When are you going to sanitize the equipment and utensils? a. What will you do to maintain proper condition of equipment. check the condition d. for comfort and convenience 4. tools and utensils? a. before the performance d. prepare a sanitizing solution for hand dip? _______ 5. lubricate the parts c.the conversion of sugar to alcohol using yeast under anaerobic conditions to produce alcoholic beverages such as wine or beer. during the performance b. Pickling . calibrate b. Sanitizing agents microorganisms. Can you… ______ 1. tools and utensils before using for fermenting and pickling? a. after the performance c. tools and materials needed in fermentation and pickling? _______ 2. tools and utensils are ready to use? a. put a check mark (/) on each item that you can do competently and an X mark on each item that you can’t. disinfect d. Checklist Directions: Given below is a five item checklist. during storage 5.2. What will you do so that equipment. b and c 3. classify items presented to you as equipment. to enhance the quality of the products d. all of these B. operate equipment and tools needed in fermentation and pickling? _______ 3. provide favorable storage b. to hasten the process b. Why is there a need to sanitize equipment. On your answer sheet. apply lubricant c. to avoid heavy microbial contamination c.treating the food with vinegar and spices. chemical substances used to eliminate 3 . The coldest part of the refrigerator or the freezing unit is used for storing perishable foods such as meat. cream. Kitchen Equipment The large equipment necessary for the proper preparation of food includes a range. a refrigerator. fish. Food which is used frequently should be placed in the refrigerator that it maybe easily reached. too. if it is to perform efficiently. 4 . Many modern refrigerators are of the combination refrigerator-freezer type. A refrigerator must be well constructed and well insulated. Proper use and care of the equipment will not only make food preparation quicker and easier but also insure their lasting service. The upright freezer is like the refrigerator in appearance and takes up minimum of floor space. and eggs should be kept near the freezing unit. There are two types of individual freezer cabinets: the upright type and the chest type. Chiller. Refrigerators and freezer are available in size from 4 cubic feet to 16 cubic feet. 1. Tools and Utensils for Fermentation and Pickling A. and poultry. The size purchased for a particular food preparation unit depends on the number of persons to be serviced by it and the space available. and a sink. the lowest part of the refrigerator. Other foods should be kept in the center of the refrigerator. Fruits and vegetables are usually kept in the crisper. but individual freezer cabinets are also available for home use. Milk. Freezer or Refrigerator Every food preparation area should be equipped with a refrigerator so that perishable food maybe quickly cooled and spoilage prevented. Cooked foods which contain milk and eggs should be placed near the freezing unit.Equipment. butter. Turn on the current and return the food to the refrigerator. Place pans of hot water in the lower part of the freezing unit. Turn off the electric current. 4. Study the booklet which is supplied by the manufacturer. Wrap frozen food in newspaper to keep them from thawing. 6. 5. 4. 7. 8. Allow the ice to melt. 7. 9.Care of the Refrigerator The refrigerator which has an automatic defroster should be thoroughly cleaned every week by wiping off containers of food and removing all foods that cannot be used. Put the drip tray in the proper place to catch the melted ice. 6. Wipe the inside portion of the freezing unit as well as the refrigerator with water to which 1 teaspoon baking soda has been added for each quart. 5 . 2. Remove the food in the lower part of the refrigerator. 2. 3. 3. 8. Open the door only when absolutely necessary and keep it open as short a time as possible. Defrosting the Refrigerator 1. Put leftovers in small dishes and use them as soon as possible to avoid overcrowding the refrigerator. 5. Never use a sharp or pointed object to remove the ice. Store foods in covered dishes or glass jars to prevent odors from spreading. Proper Use of the Refrigerator 1. Do not store unopened cans of food in the refrigerator unless they are to be chilled for the next meal. Remove all ice trays and frozen food from the freezing unit. Decide on a definite place in which to keep each kind of food. Refrigerators which do not have automatic defrosters should be defrosted whenever the frost on the frosting unit is over ¼ inch thick. and put the foods in the same places each time so that you will not waste time in looking for them. Remove food from paper bags before storing in the refrigerator. Avoid getting grease on the gasket around the door. Keep the temperature between 35ºF and 45ºF. 10. Allow the food to cool before putting it in the refrigerator. Arrange pans in the oven so that the air can circulate around them. shape. and special features. Remove the burners and the rack and scrub them with warm. coal. kerosene. and heat for rapid cooking. On a gas range. medium heat for gentle cooking. Clean the holes with a hair pin or wire. it is the “Unit or a coil”. Ranges can provide low heat for simmering. Rinse with clear. Cleaning the Top of a Gas Range 1. and a broiler. and dry the rack. Oven/Stove The range or stove provides the necessary heat in cooking food. Keep a dish on the range top for the spoon that you use in stirring food. or wood. Do not use a toothpick. The low. gas. the source of heat is the “burner”. but all of them are equipped with surface units for top of the range cooking. 2. 3. Avoid putting anything hot on porcelain enameled surfaces or putting cooking utensils across them the heat may cause the surface to chip or crack. The fuel used for a range may be electricity. remember to:    Use utensils that are large enough to prevent the boiling food from spilling over the range top or oven. 4. Use and Care of the Range When using the range. soapy water and scouring pad. gasoline. Both surface burners and ovens have various temperature control features.2. The heat of either gas or electric range should be regulated according to the food being cooked and the size of the utensil. and high may each be adjusted to a higher or lower degree. medium. 6   . on an electric range. hot water. Wipe the chromium trimming with a damp cloth and polish it with a dry cloth. turn the burners of the oven upside down. an oven for baking and roasting. Return the burners and the rack to the range as soon as they are dry. Ranges differ in size. use a fine scouring powder and a bleach to remove the stains. Never clean the unit with a metal brush. 3. 3. All supplies and equipment that are used for scraping. Pour the dishwashing through a sink strainer to avoid clogging the sink.Cleaning the Units of an Electric Range 1. Wash the broiler rack and the pan with hot soapy water using a scouring pad. Wipe the oven with soapy water. and dishwashing. Cool. Rinse with clean water and dry. 2. Rinse and dry thoroughly. Then wipe the pan and the rack with paper. The proper height of the sink is important – too high a sink means stretching. Use soapy water to clean the sink. a fork. Sinks are available in various sizes and finish with a single. Use steel wool or a cloth for units which are enclosed. rinsing. 2. Cleaning the Oven 1. Use a pancake turner to remove food immediately after it has spilled on the oven. or triple bowl. washing. 2. double. Care of the Sink 1. and drying dishes should be near the sink. 2. If the sink is very dirty. or a sharp metal tool. a knife. It is central to all food operations which require water and therefore it should be placed where it will be easily accessible. Clean the oven thoroughly with a special cleaner when it is cool. Fill the sink or the dishpan half full with water when washing the dishes. peeling. Wipe the walls of the broiler. 4. The Sink A great deal of food preparation is spent at the sink: cleaning. cutting food. 4. 7 . 3. rubbing it hard. They are usually either with a stainless finish or porcelain enamel. which comes in white or several colors. Put only a few dishes into the sink at one time. Cleaning the Broiler 1. Turn on the high heat so that any food on the units will burn off. 3. Remove fat from the broiler pan. Turn on the oven for a few minutes to dry all parts so that they will not rust. 3. Then return the broiler pan on the rack. removing waste. and then brush each unit with a soft non-metallic brush. utensils. Blending fork Rubber scrapper Strainer Tongs Chopping board Scissors Meat grinders Cutting board Grater Can opener Mallet heavy skillet or carajay skillet or frying pan pressure cooker tea kettle coffee maker steamer 8 . the right kitchen tools. Standardized equipment. Small Utensils for Food Processing For cooking sauce pan sauce pot kettle double boiler Dutch oven Pressure cooker For cutting and chopping Butcher knife French or chopping knife Bread knife Paring board Peeler For mixing and preparation Mixing bowls Sifter Wires whip Wooden spoon Mixing spoon Slotted spoon Basic Kitchen Utensils 1.4. and appliances all contribute to good quality food. Equipment and Tools The use of proper equipment in top condition is of primary importance in the production of good food. Cutting implements –knives for cutting fish and other ingredients. a variety of knives. 5. Soaking vats/containers – receptacles for preparing brine solution and where fish are soaked for required period of time. 9 . Kitchen scissors – trims-off fins of fish. 4. 3.2. Kitchen Tongs – turns or lifts food. Cutting board – protects the table when slicing or chopping food. Useful Kitchen Tools/Utensils 10 . Pots and Pans Knives: The Basic Cutting Tools 11 . Salinometer – an instrument used to test the strength (salt content) of brine. 12 . Measuring Devices a. d. Weighing scales of varying capacities – devices used to measure the weight of fish/raw materials and ingredients needed in fish/food processing. b. Graduated cylinders/beaker – for measuring liquid ingredients.5. Measuring tools like cups and spoons – for measuring large and small quantities of solids and liquids. c. Moreover. chlorinated water from 5.81 ml 1.57 ml 216 ml 108 ml 6. on the other hand. etc. sanitized and sterilized.) volume of desired solution 1liter (1000ml) 1 gallon 5 gallons volume of sodium hypochloride 0. it cannot be effective without a good pest control program.43 ml 10.40 ml 54 ml 72 ml 27 ml Remarks Dilute the amount of sodium hypochloride required up to the volume of desired solution as indicated in each corresponding column to obtain the needed concentrated on of chlorinated water LET US REMEMBER To have a good quality finished products:  All equipment. salt. 13 . Cleaning and disinfecting Cleaning is very important as it ensures the removal of dirt or debris by physical and/or mechanical means. Sanitizing or disinfecting. prepared. yeast. Raw Materials What are the raw materials needed in fermentation and pickling? Raw materials needed in fermentation and pickling include sugar. 4. It cannot be accomplished until surfaces where foods being processed are clean. Minimizes product rejection. 3.6.25% sodium hypochloride. rids or reduces the number of microorganisms on surfaces where food comes to.67 ml 25 ml 125 ml 6.67 ml 25 ml 125 ml 2. tools and materials needed in fish curing must be properly checked. Benefits of proper cleaning and disinfecting 1. dressed chicken.4 ml 5.86 ml 3. The primary reason of this is to get rid of bacteria or other microorganisms that may contaminate food. return and complaints Lengthens product shelf life Reduces risk of involvement in food poisoning Facilitates preventive maintenance In preparing a sanitizing agent. vinegar and other spices which are commercially important. 2. consider the following: Area to be sanitized with recommended chlorine concentration Hand dip (30 ppm) Footbath ( 350 ppm ) Floor ( 350 ppm) Equipment (150 ppm) (200 ppm) water for food processing (75 ppm) for washing vegetables.8 ml 14.  Always use fresh raw materials to produce good finished product. Valuing:  Always observe orderliness, care and cleanliness and sanitary practices inside the laboratory  Observe accuracy and safety precautions in doing work and in using tools and equipments HOW MUCH HAVE YOU LEARNED? Post Test A. Multiple Choice Directions: Read and understand the questions below. Select the correct answer from the options given. Write the letter of your choice on your answer sheet. NOTE: Do not write anything on the module. 1. How do you select tools and utensils for fermentation and pickling? a. according to requirements b. according to BFAR Specification c. according to manufacturer’s specification d. A and B 2. What use? a. b. c. d. will you do so that equipment, tools and utensils are ready to lubricate the parts calibrate check the condition b and c 3. Why is there a need to sanitize equipment, tools and utensils before using for fermenting and pickling? a. to hasten the process b. to avoid heavy microbial contamination c. to enhance the quality of the products d. for comfort and convenience 4. When are you going to sanitize the equipment and utensils? a. during the performance b. after the performance c. before the performance d. during storage 5. What will you do to maintain proper condition of equipment, tools and utensils? a. provide favorable storage b. apply lubricant c. disinfect d. all of these 14 B. Checklist Directions: Given below is a five item checklist. On your answer sheet, put a check (/) mark in each item that you can do competently and an (X) mark for each item that you can’t. Can you… _______1. classify items presented to you as equipment, tools and materials needed in fermentation and pickling? _______2. operate equipment and tools needed in fermentation and pickling? _______3. prepare a brine solution of a given concentration and test it using a salinometer? _______4. prepare a sanitizing solution for hand dip? _______5. calibrate a weighing scale? LET US APPLY WHAT HAVE YOU LEARNED Demonstration with Direct Observation 1. Gather the equipment and utensil that you need for fermenting fish. 2. Prepare a sanitizing agent for utensils, tools, equipment, laboratory tables and laboratory floor. RESOURCES: The following resources are needed:  Equipment, Tools and Utensils o o o o o o o o o  Salting vat Earthen jars Basins Wooden stirrer/mixer Salinometer Weighing scales of varying capacities and sensitiveness Cutting implements like knives, slicers and peelers Measuring tools like measuring cups and spoons Fuel for smoking like wood, wood shavings, saw dust, sugar cane bagasse, peanut shells Learning guides o Module o Activity sheets o Manual on Occupational Health and Safety Requirements in Preparing Equipment, Tools and Utensils 15 REFERENCES: Calmorin, Laurentina P., Calmorin, Melchor A., Tinaypan, Alfredo S.. (1990). Introduction to Fishery Technology, Manila, Philippines. National Bookstore Inc. Cortez, Lourdes A.,(1990). Processing and Preservation of Freshwater Fish., Manila, Philippines ., National Bookstore Inc, Dagoon, Jesse D. (1985). Exploratory Fishery Arts. Manila, Philippines: Rex Bookstore Guzman, Matilde P., Claudio, Virginia S., De Leon,Sonia Y (1986). Basic Foods for Filipinos. Manila, Philippines: Merriam & Webster Bookstore, Inc. Hermes-Espejo, Jasmin,. (1998). Fish Processing Technology in the Tropics,. Quezon City, Philippines, Tawid Publications Lagua, Rosalinda T., Cruel, Carmelita P., Claudio, Virginia S., (1977). Food Preservation for Filipinos. Quezon City Philippines,. GMS Publishing Corporation Photo Researchers, Inc./Dr. Jeremy Burgess/Science Source. Microsoft ® Encarta ® 2006. © 1993-2005 Microsoft Corporation. Fish Processing Handbook of the Phils. Hand-outs Other Sources: http://www.saltinstitute.org/ http://www.salttraders.com/StoreFront.bok http://www.slate.com/id/2117243 http://www.gourmetsleuth.com/saltguide.htm 16 Whipping K. Chopping F. Cutting into small. 6. Paring E. appreciate the significance of preparing raw materials for fermentation and pickling. 2. 4. WHAT DO YOU ALREADY KNOW? Pre-Test Matching Type . Chilling 17 . Classifying fish according to species. and 4. cut and wash fish and other marine products according to specifications. head. Dressing I. viscera.LESSON 2. fins of fish 9. Gutting D. Be sure to write your answers on the answer sheet. PREPARE RAW MATERIALS WHAT IS THIS LESSON ABOUT? This lesson deals with the preparation of raw materials for fermentation or pickling. cut and slice sorted and graded fish and other fishery products according to required product specification. Removing the internal organs Methods / Techniques A. Partial cooking of raw materials 2. Brining H. sanitary food handling practices. sort and grade raw materials according to approved criteria and enterprise requirements and approved BFAR specifications. clean. cut-out procedure and techniques. Soaking of fish in salt solution 3. This includes the factors to consider in sorting and grading of fish and other fishery products. Cooling the raw materials to temperature of melting ice at 0ºC. Use each letter only once. Grading J. you should be able to: 1. Removing the scales. freshness and size. importance of washing and forms and cuts of fish. wash. Cutting across into flat pieces 7. Process of Preparation 1. uneven pieces 8.Directions: Presented below are two columns on common methods and techniques in preparing raw materials for food processing. methods of grading. Cutting of the outer skin 10. grades of fish. Slicing B. 3. Precooking G. Segregating suitable materials from the undesirable 5. Write on the blank space provided at the left the letter which corresponds to the method / techniques used in food preparation. eviscerate. Sorting C. WHAT WILL YOU LEARN? At the end of the lesson. Dredge – coat solid food with a dry ingredient such as flour.removing undesirable parts of the fish and washes it in potable water. Flake – separates fish into small pieces. Cream – rub. Cut-in – combine shortening and dry ingredients when making biscuits or pastry. Cube – cut into pieces of uniform size and shapes. Evisceration . Chop – cut into small. lengthwise then crosswise to make cubes.newly caught fish exhibiting normal quality requirements and which has not undergone processing. dipping or rolling into one of these ingredients. first. bread crumbs or sugar by sprinkling. Fold – add beaten egg whites or whipped cream to a mixture without losing what has been beaten into them. 18 . mash or work shortening against the side of a bowl with the black of a spoon until it is smooth and creamy. Blend – mix two or more ingredients until one ingredient cannot be distinguished from the other. Chilling . first.the process whereby the product is cooled to the temperature of melting of ice at O degree C [32]. Break – divide into pieces. lengthwise them crosswise to make cubes.soaking the washed and cleaned raw materials in certain strength of salt solution for a definite period of time. uneven pieces. Cleaning . Fresh fish . Brining .LET US STUDY Let us define Beat – make the mixture smooth and lightly by lifting it over and over.opening of the abdominal region of the fish to remove the internal organs. Dice – cut into small pieces of uniform size and shapes. Wedge – cut into shape of a wedge. steaming.the fish from which the guts or internal organs have been removed. Grading . size and color. Sprinkle – scatter sugar. Stir – mix the ingredients in a bowl by circular movement of a spoon. Mash – press food from small pieces into a pulp with an up and down or beating action of a fork. match-like strips. Mince – cut or chop into tiny pieces. flour. and salt over food. Puree – rub food through a sieve to make a smooth semi-liquid mixture for use in soups or sauces or as food for babies.Grate – cut into fine pieces by rubbing against a grater in circular or back and forth motion. Whip – beat rapidly with a whisk beater to incorporate air and increase volume of egg white.sorting fish according to appearance. Pare – Cut the outer skin or rind with a knife. Gutted fish . Precooking – the partial cooking of raw materials by means of boiling. species. Marinate – let food stand in French dressing or an oil acid mixture to add flavor. baking or smoking. Slice – cut across into flat pieces. freshness. 19 . Julienne – cut into thin. Sorting – a process of segregating suitable species for processing from unsuitable one. Peel – pull off the outer skin or rind. Toss – mix lightly by lifting the ingredients for salad with a spoon and fork with two forks to avoid brazing the ingredients. Raw materials – uncooked food Scrape – remove the skin by rubbing it with the sharp edge of the knife. each piece thick at one and thin at the other end. Ampalaya fruit should not also be soaked in water with salt. For instance. netting or screen set down in the water for constant water circulation if ever the fish are small. 3. eggplant and potatoes. Keep the fish in the shade to prevent it from spoiling. vegetables and fruits should be cleaned and wash first before cutting them into the desired size. These will save the vitamins and minerals of the food and avoid wasted. Fish when taken out from the water requires considerate attention for different handling methods and practices will also change the quality of the product. 4. it deteriorates faster. Sorting and Grading Fresh fish may be identified by its bright bulging eyes. Eviscerate the fish while still fresh to prevent autolytic changes from the feed they have eaten. The body should be getting the proper nutrients to make a strong and healthy. Many foods like fish. you should take necessary precautions in handling and keeping fish to keep it fresh. Minimize struggle of fish [be fresh or marine] while still alive. Steps in Handling Fresh Fish 1. 5. 6. A food should be properly prepared to conserve the nutrient present in them. texture and appearance. apple should be pared thinly. Vegetables such as potatoes. 20 . Cover it with wet burlaps like banana leaves. odor. red gills. Cool the fish immediately after they are caught. Its bitterness will be removed as well as its iron content.Why do we have to prepare raw materials properly? Food by nature is delicate and perishable. shellfish. firm elastic flesh which holds no finger impressions when pressed and which must have fishy odor. sayote. as well as fruits and vegetables are thrown to waste due to the change of color. Therefore. refrigerated containers. upo. change color when already cut. Improper handling of the fish resulting in bruises becomes local points of spoilage. Food should not be soaked in water. refrigerated water or brine. If the fish is exposed to sunlight and high temperature. Food like fish. cracked or shaved ice. radish and others and fruits like guavas. 2. Cut them when it is the time for them to be added in the food you are cooking. Use containers made of slats. flavor or taste. Fillets The meaty section of the fish removed from the backbone and ribs of the fish. Steaks A section of a fish removed by cutting approximately at right angles to the backbone. Some of these methods of pre-treatment are described and illustrated below: Market Forms of Cuts and Fish 1. 4. fins. 2. 4. The fillet can either be a block fillet. Live fish all whole or round Live fish are transported and marketed alive. fish which has not been gutted or the viscera removed. viscera. butterfly fillet. Large fish are occasionally in this form. and double fillet.Ways of Preparing Wet Fish Methods of preparing “fish either for subsequent processing or icing and freezing vary according to the specific requirements of the retailer. 5. 21 . Fish which are usually sold in the round are of medium and small size. cutlet. Dressed fish Fish with scales. head and tail removed. Drawn fish Fish which has been eviscerated or with the entrails removed. This is already prepared for cooking or for special preparation to improve presentation. These are the flesh from both sides of a single fish usually joined along the back. double fillet). cutlet.e. sole fish. 22 . the flesh from each side is removed as a single piece.- Block fillets (butterfly fillet. These are fillets from flat fish. the flesh from each side is taken off in two pieces. This is the flesh from one side of the fish. . Quarter-cut fillets. - - Single fillets. Sticks These are small elongated chunk of uniform size and thickness cut from the fleshy portion of the fish. i. - Cross-cut fillets. These are fillets from flat fish. not protruding Stale Fish Sour or putrid Dull. To Skin Fish Remove fish along backbone and cut off a narrow strip of skin down the entire length of backbone. Flesh 6. Use the back of a heavy knife or scaler and hold it nearly flat against the fish. cut off gills with head and followed by cutting the oval fin. slime cloudy. transparent Bright red. especially around backbone Brown. Odor 2. slime is clear Intact White Pink. dull black cornea. viscera protruding Pinkish. Features 1. opaque Dull brown or gray. 23 . Faded Soft and flabby. odor and under gill cover fresh Bright Firm. remove entrails and wash away any blood. Draw the skin off toward the tail. sunken pupils. protruding Preparing Fish for Cooking To Clean Fish To remove scales scrape fish beginning at the tail and working toward head.Characteristics of Fresh and Stale Fish to Consider When Grading The freshness of fish samples are generally evaluated subjectively based on the appearance. wrinkled. fishy odor Bright. Gills 4. Color 5. Belly walls 7.Mussle tissue 8. Make a slit in the belly cavity from gills to vent. covered with slime. Remove fins and gills. Below are given the characteristics of fresh fish as contrasted with stale fish. velvet cornea. the body is stiff.Vent Fresh Fish Fresh. If head and tail are to be removed. odor under gill cover sour and offensive. The head and tail are usually left on small fish and on big fish to be served whole. Often ruptured. odor and texture. Eyes 3. impression made by fingers do not remain. Loosen the skin from body part of gills on both sides. bulging pupil. finger impression made by fingers remain. If the fish is fresh the skin can be drowned off easily. shellfish are very perishable and deteriorate rapidly after removal from water. scallops. live in hinged shells. mollusk and scallops are removed from the shell and known as shucked shellfish. Market Form of Shellfish Shellfish are sold in the shell. clams. snails. Furthermore. oysters and shrimp should be marketed live. Headless Shellfish Shrimps. Because of the proximity of most market to the sources of shellfish. lobsters. Live Shellfish Ideally crabs. the male crab has a narrow. Freshly shucked shellfish have a translucent appearance but became opaque when no longer fresh. and prawns for export are marketed in headless form. 24 . or cooked. Fish with shells as distinguished from fish with bones from two groups based on differences in the character of the shells. The female crab has a rounded apron and usually contains fat (“aligi”). Shucked Shellfish Oysters. clams. the head and thorax are intact. Filipino consumers generally prepare the female variety. shucked or remove from the shell. live species can be sold to consumers. more pointed apron. Filipinos are fond of eating the head and extremities of crabs and shrimps. All forms are quickly perishable and care is needed in selecting them. the head and thorax removed. the head is removed mainly because it is the main source of the bacterial espoilage. clams. mussels. Whole Shellfish Whole shellfish are served in the form in which they are caught but are no longer alive. Foreign consumers do not favor the consumption of these parts of the shellfish. They have unsegmented bodies and the whole portion is eaten except in the case of the scallops. A live crab is indicated to be fat if its claws do not have sharp teeth and if it is heavy in weight. Oyster.SHELLFISH Like fish. Where boxes or suitable containers are used for packing. There are few exceptions. shrimps should be separated from the fish caught and sorted according to kind and species. If the boat has no deck. they should be properly iced and not overfilled. each container should contain a layer of ice on the bottom. shellfish should be alive until it is cooked or processed. Crustaceans SHRIMPS Handling of Shrimps:  As soon as the catch is aboard the vessel. If beheaded. 25 . however.Handling of Shellfish Whenever possible. Shrimp should be washed in clean sea water to remove sediment and ice as soon as possible to prevent spoilage and deterioration. Following are various shellfishes with required characteristic upon delivery to fish landing and/or market:  Shrimps (except for a species which can be kept alive for a certain number of hours) should be preserved in ice. If the catch is to be on deck for any length of time it should be protected by wet.  Oysters.  Lobster should be alive and active. reduces damage by crushing and gives rapid cooling. a top layer of ice. This gives close contact with the shrimp.    Finely crushed ice should always be used. as in the case of shrimps that could be iced immediately after catch. All shrimp on deck should be protected from the sun and drying effect of wind. a clean container should be provided for the protection of the catch. clams and mussel should be alive. tails should be washed and packed in ice. For efficient cooling. clean canvass or burlap. then some shrimp and ice mixed together and lastly.  Crabs of all species should be alive and active. they should have a mild characteristic shrimp odor. they should be properly packed in ice. since these are readily shed when a crab senses that a claw s trapped. In the case of blue crabs (alimasag) you should practice the following:    right after catch. wet straws or shavings in the bottom of the box can help prolong the life of the crabs. they should be packed closely together to reduce the chances of damage in transit and prevent fighting. for big volumes of catch. 26 .The shrimp. fighting occurs and losses are increased. They should not be removed from the traps by their claws. CRABS Handling of Crabs (Alimango) For mud crabs (alimango). crabs should packed closely together to reduce the chances of damage in transit prevent fighting.    Live storage of crabs is difficult. observe the following:  live crabs should be handled as little as possible after capture. crabs should be protected from the exposure to sun and wind for they will rapidly weaken and may die. If they are loosely packed. When live storage is necessary the crabs should be tightly packed in the baskets held in aerated sea water. in packing. more ice can be added to the containers without disturbing the shrimp. if adequately iced with a ratio 1:1 should remain undisturbed in the containers until it reaches the market. but whenever it is required. they should be protected from exposure to sun and wind. The filled sacks are then stowed in the hold and kept cool and wet. observe the following:  oysters and mussels can be kept alive out of water for one or two days provided the harvest is protected against direct sunlight and high temperatures. 27 .MOLLUSKS Squid and cuttlefish Handling Squids and Cuttlefish: Remove all foreign materials and pack in suitable containers protecting them from the sun and the drying effect of the wind. After sorting. sea urchins.  they should be culled or separated individually from their clusters. it is recommended that they be delivered immediately after catch. Shucking of Oysters: Oysters should be thoroughly cleansed by brushing their shell before they are shuckes. After remove all containers should be disposed. If possible.  they should be submerged in purified water or flowing clean seawater for a number of hours before marketing to cleanse them from harmful organisms. Pack meat in suitable with chilled water. starfish and other undesirable materials. wash the meat in cool running water to traces of sand and mud. but for mussels. Shucking is usually done by inserting a thin bladed knife between the shells and the right hands side of the hinge and then the muscle is cut. the catch should be thoroughly washed and packed in sacks that have been soaked in seawater. Handling Oysters and Mussels For oyster and mussels. the packed oysters placed in a styropore box with ice until they are Scallops and Clams Handling on Board: As soon as the catch comes aboard. scallops and clams should be sorted from stones. shucking. Soaking of fish in salt solution 3. Use each letter only once. Be sure to write your answers in the answer sheet. Brining S. LET US REMEMBER Fish and other fishery products for fermentation and pickling must be properly prepared in order that they will conform with specifications required by BFAR by product requirement. viscera. Partial cooking of raw materials 2. 4. Chilling Practical Demonstration with Direct Observation and Questioning Demonstrate how to perform the following tasks: 1. Precooking R. scallops and queens can survive out of water for several hours. 6. Process of Preparation 1. Cutting into small. Whipping V. head. Eviscerating. Cutting across into flat pieces 7. Slicing M. Chopping Q. Classifying fish according to species. fins of fish 9. Gutting O. uneven pieces 8. Write on the blank space provided at the left the letter which corresponds to the method/techniques used in food preparation.Directions: Presented below are two columns on common methods and techniques in preparing raw materials for food processing. Segregating suitable materials from the undesirable 5. Grading U. Removing the scales. Grading and Sorting Fish 2.When stored at chilling temperature (0ºC to 5ºC). Sorting N. Cutting of the outer skin 10. Removing the internal organs Methods / Techniques L. Cooling the raw materials to temperature of melting ice at 0ºC. freshness and size. Scaling and Cutting Fish 3. Washing Fish 28 . Paring P. Dressing T. and this period can be extended to a day or two if the storage sacks are kept well soaked or immersed in seawater. HOW MUCH HAVE YOU LEARNED? Post test Matching Type . RESOURCES: The following resources are needed:  Equipment.LET US APPLY WHAT YOU HAVE LEARNED Demonstration Method: Prepare the following market forms and cuts of fish       Valuing: Explain why you must follow proper preparation of raw material for fermentation and pickling methods. slicers. single fillet)  29 . scalers Learning guides o Module o Activity sheets o Manual on Safety Tips in the Workplace  Personal Protective Equipment o o o o o Apron Rubberized hand gloves Hairnet/head band Working boots Mouth mask dressed fish drawn steaks sticks gutted fillet (butterfly. tools and utensils o Aluminum trays o Basins o Cutting implements like knives. peelers. 1990. 1994 30 . Marketing and Distribution. Preparation and Preservation. Soriano. 2006. 1993 Legaspi. Inc. Mandaluyong City: National Book Store. A Guide for Fish Handling. Philippines: National Book Store. 2nd ed. A Guide to Food Selection. Teresa and Castillo. Anselma S. ed. Post Harvest Fisheries.. Fish Cultivation 3 and 4. Metro Manila: Basic Media Systems. Makati. Manila. Lauretina Paler. Dionisio. Nora Narvaez. et al. Rev.REFERENCES: Calmorin. Salvador. Quezon City: Technology Packaging & Publication Section Fisheries Development Support. procedure in mixing fish and other fishery products and ingredients. methods and procedure and the method of straining. 3. Which utensil is NOT needed in fermentation process? a. salinometer c. it involves methods of preparing fish and other fishery products. knife b. filtering and heating fermented fish and other marine fishery product. How many days is needed to ferment fish and other fishery products? a. jar b. 1. allow fish and other fishery products to ferment for 2 weeks to 6 months in accordance with BFAR specifications and product requirements. WHAT DO YOU ALREADY KNOW? Pre-Test Multiple choice . measuring spoon 31 . Do not write anything on the module. WHAT WILL YOU LEARN? At the end of the lesson.Directions: Read and understand the questions below. both b & c 3. Select the correct answer by writing the letter of your choice on your answer sheet. equipment and tools. turner d. FERMENT FISH AND OTHER MARINE FISHERY PRODUCTS WHAT IS THIS LESSON ABOUT? This lesson deals with the fermentation of fish and other marine fishery products. mix ingredients in accordance with BFAR and BFAD specifications and product requirements. 2. and heat fermented fish according to approved specifications. Which utensil is needed in mixing ferment fish and other fishery products? a. chopping board c. Specifically. wooden ladle 2. measuring cup d. strain. one month to one year d. and 4. one weeks to 6 months c. prepare fish according to approved BFAD specifications. filter.LESSON 3. sanitary practices. you should be able to: 1. 3-4 days b. d. Wear personal protective equipment. All of these 8. none of these 10. You were assigned to mix fish and salt. You are fermenting fish which will be sold after 6 months. clear and well hydrolyzed d. Which of these is a BFAR standard for fermented fishery products? a. Which process will you do to separate them? a. c. glass jars b. plastic containers d. fish sauce must be clear with straw yellow or amber color b. to improve the odor 9. Which of these is an ideal receptacle for fermented fish? a. straining d. the fish sauce and fish paste. all of the above 5. plastic box 7. galunggong c. dilis b. Fermented fish undergo hydrolysis resulting to two by products. straining and filtering b. to hasten the fermentation process c. sorting c. sapsap d. to improve the taste b. Maintain cleanliness and orderliness before and after the process. b. cloudy and red in color c. Decant c.4. Sanitize all equipments and utensils. Which process is not suitable in fermenting fish and other fishery products? a. Precipitation d. earthen jars c. washing b. What sanitary practice will you do? a. none of these 32 . Which species of fish can be fermented? a. Why will you mix papaine? a. drying 6. to improve the color d. stomach. gall bladder and gills Enzymes .any complex chemical produced by living cells that is a biochemical catalyst Fermentation – an aerobic oxidation of carbohydrates by microbial enzymes Salinometer – an instrument used for measuring the salt concentration of a brine Salt – a white crystalline compound chemically known as sodium chloride occurring abundantly in nature both in solid form and in solution Split fish – fish that has been cut from the belly cavity all the way to the tail Equipment and Tools Used in Fermenting Fish and Other Fishery Products  Wooden Spade – 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 33 .LET US STUDY Let us Define Brine – mixture of salt and water Entrails – internal organs of fish such as liver. intestine.  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  Fermenting vats – various fermentation takes place types of container where  Gas Stove .used for cooking 34 .  Personal Protective Equipment – protects the handler in holding. preparing and mixing of products apron disposable glove pot holder hand towel surgical mask hair net Containers for Storing Fermented Fish and Other Fishery Products earthen jar plastic drum 35 . Filter the sauce with strainer or a clean cloth. Label and store for marketing. Drain for 30 minutes. 36 . 2. 2. Mix salt thoroughly with the fish in a ratio of 1:4 (1 part salt to 4 parts fish) by weight or 20%. 2. 3. Pack the fish in plastic drum or glass container. Maintain cleanliness and orderliness during and after the process. 2. Method of Straining. Method of Preparing Fish and other Fishery Products 1.wooden vat Sanitary Practices in Mixing Fish and Salt 1. Add papain to shorten the fermentation period (optional). Separate the fish sauce from fish paste. Method and Procedure of Fermenting Fish and other Fishery Products 1. 3. Store the fermented fish for a month to a year for it to develop the aroma caused by the breakdown of fish proteins. Cook the extracted sauce. 4. Sort and grade species of fish and other fishery products. And if 25% is used. Wash and sanitize all the utensils and equipment used. 4. the ratio is 1:3 (1 part salt to 3 parts fish) by weight. 4. Wash the fish and other fishery products thoroughly in clean fresh water. Cool and then pack in bottles. Filtering and Heating Fermented Fish and other Fishery Products 1. Weigh the fish and other fishery products. 3. 3. Wear personal protective equipment. Patis Bagoong Flow Chart Showing the Manufacture of Fish Paste and Fish Sauce (bagoong and patis) 37 . The standards are stated as follows: 1.2. protein content varies with grade levels c. 4.5% and no less than 2. Standard of quality – Fish sauce should have the following composition: a.3.2.Some Existing Standards for Fermented Fish and Other Fishery Products Bureau of Food and Drugs (BFAD) has set standards for patis with emphasis on its chemical composition and physical aspect. Standard of Identity – Patis is a clear liquid sauce.1. total solids – not less than 32% b.4 Net content shall be no less than the amount stated in the label. The name and address of manufacturer/producer should appear 4. For Domestic Trade  Special – no less than 8%  Regular – no less than 4.5% c. 38 . For Export  Special – no less than 8%  Regular – no less than 6% 3.1.5%. The label statement of class or type shall be in accordance with the stated protein content 4. salt content – 20-25% c. Level of sub-standard quality – Fish sauce of protein content not more than 4. straw yellow to amber in colour obtained from enzymatic fermentation of mixture of fish or shrimps and salt. 2. shall be sold under the name patis flavor. Mandatory label of information 4. having a strong salty taste and fishy odor. Added preservative or coloring shall be limited to that approved as food grade and should be indicated in the label 4. plastic containers d. measuring spoon 4. knife b. chopping board c. Which utensil is needed in mixing ferment fish and other fishery products? a. jar b. turner d. straining d. 1. one month to one year d. How many days is needed to ferment fish and other fishery products? a. Which species of fish can be fermented? a.LET US REMEMBER The steps involved in fermenting fish and other fishery products are the following:      Securing of fresh fish Washing and draining of raw material Mixing with salt using appropriate measurement Packing tightly in jars and storing Draining of liquid and grinding the solid part to be sold as bagoong (fish paste) HOW MUCH HAVE YOU LEARNED? Post Test Multiple Choice . Which process is not suitable in fermenting fish and other fishery products? a. Select the correct answer by writing the letter of your choice on your answer sheet. all of the above 5. earthen jars c. 3-4 days b. washing b. salinometer c.Directions: Read and understand the questions below. both b & c 3. glass jars d. drying 6. Which of these is an ideal receptacle for fermented fish? c. Which utensil is NOT needed in fermentation process? a. dilis b. plastic box 39 . NOTE: Do not write anything on the module. galunggong c. sorting c. one weeks to 6 months c. wooden ladle 2. measuring cup d. sapsap d. 5 kilograms roundscad 3. c. to improve the color d. perform the fermentation process for the following: 1. 5 kilograms shrimp (alamang) 40 . Decant c. clear and well hydrolyzed d. 5 kilograms anchovies 2. none of these 10. Which process is used to separate the two by products of fermented fish. to hasten the fermentation process c. Precipitation d. Wear personal protective equipment. to improve the taste b. Maintain cleanliness and orderliness before and after the process. fish sauce must be clear with straw yellow or amber color b. What sanitary practice are you going to do when mixing fish and salt? a.the fish sauce and fish paste? b. All of these 8. none of these LET US APPLY WHAT YOU HAVE LEARNED Practical Demonstration/Performance Test Using available fish in your locality. straining and filtering c. to improve the odor 9. cloudy and red in color c.7. Which of these is a BFAR standard for fermented fishery products? a. Why is there a need to mix papaine when fermenting fish which will be sold after 6 months? a. b. Sanitize all equipments and utensils. d. Quezon City 1993 Calmorin. Agricultural and Fishery Technology. J. Quezon City 1980 Panggat. E. Fish Processing in the Tropics. Villoso & Mendoza. Fishery Arts. 1987 41 . Post Harvest Philippine National Bookstore. Bureau of Secondary Education. Tools and Utensils o o o o o o o o o  Salting vat Earthen jars Basins Wooden stirrer/mixer Salinometer Boilers Strainers Gas stove Timers Personal Protective Equipment o o o o Apron Hairnet/head band Rubberized gloves Pot holders REFERENCES: Segovia L. MD. A Manual in Product Analysis and Standardization. et al. Laurentina Paler.1998 Hernandez. Bonao T. Godez R. 2006 Fisheries. Espejo-Hermes.RESOURCES: The following resources are needed:  Learning guides o Module o Activity sheets o Manual on Occupational Health and Safety Requirements in Performing laboratory activities  Equipment. QC. University of the Philippines in the Visayas. soy sauce _______ 4. spoon _______ 3. sugar _______15. salt _______ 3. This includes the composition of pickling solution. seasoning _______14. Let’s find out how much you already know about fermentation and pickling by answering the pre-test below. fish _______ 5. you should be able to: 1. vinegar _______ 2. copy those that you need for fermentation and pickling. chopping board _______ 9. and 2. bowl _______ 4.Directions: From the items listed below. knife _______ 8. pork _______ 8. small shrimp _______ 9. ginger _______13. PERFORM PICKLING OF FISH AND OTHER FISHERY PRODUCTS WHAT IS THIS LESSON ABOUT? The lesson deals with ferment pickling of fish and other fishery products. carrots _______10. tray _______ 5. WHAT DO YOU ALREADY KNOW? Before you go over this module. pepper _______ 6. frying pan _______ 6. WHAT WILL YOU LEARN? At the end of the lesson. procedures in mixing pickling solution and prepared ingredients/ materials and the ideal conditions for storing pickled products. share knowledge and techniques in performing pickling of fish and other fishery products. Pre-Test A.LESSON 4. Ingredients: _______ 1. prepare and mix ingredients/materials in accordance with approved Bureau of Food and Drugs (BFAD) specifications. cup _______ 2. ladle _______10 tongs 42 . chicken _______ 7. Utensils: _______ 1. sayote B. answer the succeeding pretest. garlic _______12. A. Write your answer on a separate paper. Matching Type . onion _______11. casserole _______ 7. Completion . Let us define Brine . Measuring instrument .mixture of salt and water. salt.Directions: Complete the missing proportion of pickling solution.a process of preserving food through the action of vinegar and spices by anaerobic fermentation in brine. Read and understand carefully before you write your answer on your answer sheet. Sanitizing . Item Proportion to make one gallon Proportion to make two liters Vinegar Salt Sugar Spice Water Garlic Onions LET US STUDY Do you know what pickles are? If you have seen them in your home. you might have noticed that they don’t spoil easily even if they are not refrigerated. Preparing the Pickling Solution: The pickling solution is a mixture composed of vinegar. Fermentation . Below are the ingredients to prepare and mix: 43 . Pickling .B.device for determining the value of some quantity in terms of a standard unit.a way of eliminating microorganisms by mixing a sanitizing agent with water and applying the mixture through appropriate method. sugar and spices used in curing pickled fish.anaerobic oxidation of carbohydrates by microbial enzymes. whole allspice. celery seeds. Spices like whole cloves. These spices give flavor to the product.d. whole cloves whole all spice Peppercorn 44 . Vinegar is a chief preservative agent for pickling and gives flavor to pickles. Sugar acts as a preservative mainly by increasing the density of the pickled solution. f. cinnamon sticks. and peppercorn can also be added to the pickling solution. e. mustard seeds. This is not necessary on small fish such as herring. Clean the fish. (Please refer to the measurement below). Salted fish may be stored at 30ºF to 50ºF for 2 to 3 months before pickling. b. it may be cured for 6 to 12 months. Remove backbone in large fish by cutting lengthwise. Dry salt for 5 to 8 days. If kept refrigerated. Curing the fish a. Preparing the raw materials a.Proportion of Pickling Solution Item Proportions to make about one gallon Proportions to make about two liter Water Vinegar Sugar Table salt Spice Onions Garlic 3 pints 4 pints 2 cups 4 tbsp ¼ cup about 2 small bulbs ¼ tsp 750 ml 1000 ml 240 ml 30 ml 110 ml 1 small 1 ml Procedure Involved in Mixing Fish and Other Fishery Products with Salt and Pickling Solution 1. Small fish may just be washed in clean water. 45 . Medium fish may be beheaded and eviscerated. 2. fresh water (to reduce salt content) may be desirable but is not necessary. Place top layer skin side up. Weigh the fish. and cure under refrigeration until bones soften (1to 2 weeks). Do not pack fish tightly into jars. 3. 46 . Hold under refrigeration if possible. and amount of salt desired in the finished product. Cover bottom of large pan with about ¼ inch (0. cover with pickling solution. Hold under refrigeration if possible. Lay down fish and salt in alternate layers. Soaking not longer than one day in 300F to 500F. Do not store above 50oF (10oC). put on lids. b. Pickling the fish a. Do not store above 50oF (10oC). d. but storage life maybe reduced if this is done. Place top layer skin side up. as desired. Place loosely into glass jars (not cans!).5 to 1cm ) of fine salt. (Some fish can be skinned easily prior to salting. Important: Do not use less than one part vinegar to one part water. Procedure in Mixing Fish with Pickling Solution 1.) c. Remove the skin if desired. Use about equal volumes of fish and brine. Cut into “bite-size” pieces or strips. The actual length of freshening depends on the salting methods.Dry Salt    Brine curing    Place sides of fish into saturated brine (about 1 part fine salt to 3 ½ parts water) and completely submerge them with a suitable weight. Remove surface brine by rinsing fish in fresh water. size of pieces. Wash the fish fillets with fresh clean water. Soak the fish in a 10% brine solution for twenty (20) minutes to leach out the blood and slime. Fillet the fish. Drain the fish for fifteen minutes. 5. 47 .2. 3. 4. Split them at the back and remove the internal organs. or less) as an added measure of safety. 1 tbsp minced garlic 7. f.2. and discoloration. 1 tbsp black pepper f. b. enzymatic softening. 1 cup vinegar 5 tbsp salt 5 tbsp sugar ½ c soy sauce ½ c calamansi juice spices f. This will insure that food-poisoning bacteria will not grow. however. c. 3oC. Marinate them for two hours in a solution composed of: a.6. Containers for Storing Pickled Products Preserving Glass Jar 48 . the fish must be stored under refrigeration (38oF. The final stage is STORING Ideal Conditions For Storing Pickled Products If you follow the basic recipe. you should produce a good quality and a safe product. It will also retard bacterial spoilage. e.1. d. Ingredients: _______ 1. Completion . salt _______ 3.Directions: Complete the missing proportion of pickling solution. 4. tray _______ 5. HOW MUCH HAVE YOU LEARNED? Post Test A. Write your answer on a separate paper. ginger _______13. Select good quality materials and ingredients to ensure good quality products. casserole _______ 7. Clean.Directions: From the items listed below. Proportion to make one gallon Proportion to make two liters Item Vinegar Salt Sugar Spice Water Garlic 49 . 3. onion _______11. chopping board _______ 9. cup _______ 2. sayote D. carrots _______10. small shrimp _______ 9. bowl _______ 4. Read and understand carefully before you write your answer on your answer sheet. vinegar _______ 2. chicken _______ 7. fish _______ 5. soy sauce _______ 4. spoon _______ 3. Accuracy in measuring quantity is a key to satisfactory result. garlic _______12. pepper _______ 6. copy those that you need for fermentation and pickling. ladle _______10 tongs B. Utensils: _______ 1. 2. sanitize an calibrate all equipment. sugar _______15. Use and follow standard steps involved to produce good products. C. Matching Type . knife _______ 8. frying pan _______ 6.LET US REMEMBER 1. seasoning _______14. tools and utensils. pork _______ 8. 3 No accessories and jewelries B. Raw foods are washed thoroughly C. Pickled gracilaria g. Ingredients are properly handled and stored after cooking D.2 Clean and trimmed fingernails A.3 Use of hand towels and rags II.5 5 2 1. Pickled shrimp e.2 Use of both kitchen tools and materials C.2 At the start of preparation B. Fish Paksiw You will be rated based on the prepared rubrics. you may now prepare a pickled product of your own.5 2.1 Food handling C. SELECTION AND PREPARATION A.5 2. Marinated milkfish b.1 Use correct hand washing technique B. materials or ingredients needed. Pickled anchovy c. neat uniform A. Pickled squid f. Pickled Spanish mackerel d. HYGIENE AND SANITATION A. Practical Demonstration with Direct Observation Perform pickling following the correct procedure for: a. Try to ask the assistance of your teacher if you forgot some of the steps.Onions LET US APPLY WHAT YOU HAVE LEARNED Now that you have finished the module. Perishable materials are prepared and stored properly B.5 1.5 2. PREVENTION OF CONTAMINATION C. ATTIRE A. HANDWASHING B. Seasoning are properly placed in containers Rating 5 2 1.5 1. It is expected that you have known all the details in making pickled product.5 1.3 During preparation and food handling C.5 5 2 1.5 10 points 2. Fish escabeche h. CRITERIA (Rubrics) I.1 Clean.5 15 points 50 . PRESENTATION A. Correct handling of utensils V. Use of both kitchen tools and materials C. Use of hand towels and rags D. PROCESSING A. Sanitation is properly observed VII. SAFETY A. Mixing and curing IV. Appearance TOTAL 10 points 5 5 10 points 2 3 2 3 10 points 20 points 5 10 5 25 points 2. Tools and Utensils o o o o o o Stainless/enamel basin Preserving jars Wooden stirrer/mixer Measuring tools like measuring cups and spoons Stove Stainless sauce pan 51 .5 10 2. Six (6) points if work is finished 20 minutes beyond specified time E. Texture D. FOOD ATTRIBUTES A. SPEED A. Selection of proper utensils B.III. Correct use of garnishing C. Ten (10) points if work is finished before specified time B. Food handling B. Four (4) points if work is finished 30 minutes beyond specified time VI. Blending of color B. Aroma B. Eight (8) points if work is finished 10 minutes beyond specified time D.5 10 100 points RESOURCES: The following resources are needed:  Equipment. Nine (9) points if work is finished within the specified time. Taste C. C. Quezon City 1980 Panggat. A Manual in Product Analysis and Standardization. Quezon City 1993 Calmorin. Espejo-Hermes. Villoso & Mendoza. Godez. Bureau of Secondary Education. Laurentina Paler. Bonao et al. Segovia. E. QC.1998 Hernandez. University of the Philippines in the Visayas. 1987 52 . Fishery Arts. Learning guides o Module o Activity sheets o Manual on Occupational Health and Safety Requirements in Doing Assigned Tasks  Personal protective equipment o Apron/cooking outfit o Hand gloves o Pot holder REFERENCES: Dumo. Fish Processing in the Tropics. 2006 Fisheries. Post Harvest Philippine National Bookstore. Agricultural and Fishery Technology. J. MD. It includes daily production input based on standard Basic Accounting procedures. and 2. It also includes recording and presenting all production data in accordance with Basic Accounting procedures. PREPARE PRODUCTION REPORT WHAT IS THIS LESSON ABOUT? This lesson deals with the preparation of production report. diagonal. vertical and horizontal alignment. descending. note and document daily production input based on standard Basic Accounting procedures. Looping a word . WHAT DO YOU ALREADY KNOW? Pre-Test A.Let us see what you already know about preparing production report by LOOPING a word or term that are associated with the preparation of a production report its either in ascending. WHAT WILL YOU LEARN? At the end of the lesson. record and present all production data according to prescribed format in accordance with Basic Accounting procedure. you should be able to: 1.LESSON 5. P A G E T A M I X O R P P A R B H K O W A B S O R P P E O C O L E M U L S I O N P G D D U M P X A E K P U P F A U E T Y Q I Z F L Q R Z G T C F P I R N A G M O V A H N T G U E S P B H X R W B I E N H T L T U C I N S X C J C A A I D U T H G I E W D K R M I J N V Y D J O T X E L E E T A D N O I T C U D O R P 53 . 6 pcs bangus b. calamansi juice d. soy sauce e. Completion . black pepper h. internal organ 2000 g 500 g 250 g 250 g 150 g 150 g 30 g 30 g 4g 20 g 300 g Format of a Production Report Product Name:_____________________________ Production Date:____________________________ Description of Materials: : ____________________ : ____________________ : ____________________ : ____________________ : ____________________ Other Ingredients: Weight Weight Weight Weight Weight Output: Problem Encountered: of of of of of ____________ ____________ ____________ ____________ ____________ : : : : : _________________ _________________ _________________ _________________ _________________ :______________________ 54 .B. Given: Marinated Milkfish a. sugar g.Based on the given data below fill out the format of a production report of marinated milkfish. salt f. skin of calamansi k. skin of garlic j. vinegar c. garlic i. follow the correct format in documenting and recording. Third. What is the importance of recording and documenting production input? This is important because: 1. a yield. It determines the economic viability of the product. 4. weigh all materials and ingredients needed. Output –anything produced especially through a process. It is important to note how much or how many.LET US STUDY Documentation – a systematic procedure of producing a record for reference. This is what we call recording or documentation. It gives us a reference data on the materials used together with their correct magnitude. Second. a product. Records greatly help for right decisions The following is the procedure that you must follow in recording and documenting production input First. 55 . 2. 3. Input – something that enters a process from the outside and is acted upon or integrated in the main body of data. Records serve as basis for planning. make a necessary listing in your notebook of all the materials and ingredients used. Production Report – a written record showing the input-output relationship in determining the yield from a certain procedure. Sample of Production Report Product Name: Pickled/Marinated Milkfish Production Date: April 24, 2008 Description of Materials: Fresh Milkfish Other Ingredients: Distilled vinegar Calamansi juice Soy sauce Salt Sugar Black pepper Minced garlic Input: Output: (Marinated fish) Wastage Percentage yield Problem encountered: LET US REMEMBER We must put into consideration that production report needs accurate:  Noting  Documenting  Recording  Presenting 250 g 125 g 125 g 75 g 75 g 15 g 15 g 1680 g 1200 g 480 g 71% None - 1000 g 56 HOW MUCH HAVE YOU LEARNED? Post Test A. Looping a word - Let us see what you already know about preparing production report by LOOPING a word or term that are associated with the preparation of a production report its either in ascending, descending, diagonal, vertical and horizontal alignment. P A G E T A M I X O R P P A R B H K O W A B S O R P P E O C O L E M U L S I O N P G D D U M P X A E K P U P F A U E T Y Q I Z F L Q R Z G T C F P I R N A G M O V A H N T G U E S P B H X R W B I E N H T L T U C I N S X C J C A A I D U T H G I E W D K R M I J N V Y D J O T X E L E E T A D N O I T C U D O R P B. Completion - Based on the given data below fill out the format of a production report of marinated milkfish. Given: Marinated Milkfish a. 6 pcs bangus b. vinegar c. calamansi juice d. soy sauce e. salt f. sugar g. black pepper h. garlic i. skin of garlic j. skin of calamansi k. internal organ 2000 g 500 g 250 g 250 g 150 g 150 g 30 g 30 g 4g 20 g 300 g 57 Format of a Production Report Product Name:_____________________________ Production Date:____________________________ Description of Materials: : ____________________ : ____________________ : ____________________ : ____________________ : ____________________ Other Ingredients: Weight Weight Weight Weight Weight Output: Problem Encountered: of of of of of ____________ ____________ ____________ ____________ ____________ : : : : : _________________ _________________ _________________ _________________ _________________ :______________________ 58 Key Answer for Pre-Test 1. Laurentina Paler. 2.LET US APPLY WHAT YOU HAVE LEARNED Prepare production report based on your fermented fish by using the given data below. TESDA CENTREX. RESOURCES: The following resources are needed:  Learning guides o Module o Computer-based activity instructions o Sample production report  Materials o o o o o o  Ledgers Bond papers Rulers Pencil Ball pen Calculator Product name Production data Output Input REFERENCES: Calmorin. Post Harvest Philippine National Bookstore. 3. Concepcion. QC. Tarlac 59 . Handouts CVS. Given: 3 kilos anchovies 1500 g salt Note: Your output will be rated by your teacher using rubrics. 2006 Fisheries. 4. G 3. d 7. 1. F 2.Answer Key Lesson 1. d 3. d 10. A 7. c 5. D 10. H 9. d 9. K Lesson 3. B 5. 5. 3 4. C Lesson 2. 2. d 8. a 2. B D B C D 6. E 8. a 60 . d 6. 1. c 4. I 4. Pre-Test Post Test 1.