Food & Beverages NCII
Food & Beverages NCII
Food & Beverages NCII
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1 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
LIFE PERFORMANCE OUTCOME:
I am a Trainee of Food & Beverages Services NCII under Joint Delivery Voucher
Program for Senior High School Technical And Vocational Livelihood Specializations (JDVP
TVL) SY 2020 – 2021, a conscientious, adept performer, achievers, competently pursuing my
mission in life.
PROGRAM OUTCOMES:
This module deals with the skills, knowledge and attitudes required to Process Food by
Salting, Curing and Smoking, Food by Fermentation and Pickling, Process Food by Sugar
Concentration, Process Food by Drying and Dehydration, Process Food by Thermal Application.
It also involves preparing the needed equipment, tools and materials, preparing ingredients and
materials, preparing raw materials up to finished products and preparing production reports.
Explain and apply the fundamental elements of effective conflict resolution processes
and use to reduce group conflicts and divisions, foster agreement, and promote future
collaboration.
Describe and explain the new abilities they have developed as the result of self-initiated
learning experience and activities through analyzation and understanding every topic in the
chapter.
INSTRUCTION:
1. Before working on this self-learning module, make sure you have a notebook, pen or
pencil and learning materials with you.
2. Read carefully the instructions given. Don’t hurry. Always review your answers.
3. If you are told to go and do something, do not hesitate to do so.
4. Accomplish tasks and complete worksheet seriously and correctly.
5. Submit outputs on or before the deadline at Milaor National High School.
6. Guidance, support & encouragement of the parent/guardian are highly encouraged.
7. Enjoy learning.
LEARNING OBJECTIVES:
Introduction
The astonishing fact about food preservation is that it permeated every culture at nearly
every moment in time. To survive ancient man had to harness nature. In frozen climates he
froze seal meat on the ice. In tropical climates he dried foods in the sun.
Food by its nature begins to spoil the moment it is harvested. Food preservation enabled
ancient man to make roots and live in one place and form a community. He no longer had to
consume the kill or harvest immediately, but could preserve some for later use. Each culture
preserved their local food sources using the same basic methods of food preservation.
Drying
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3 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
In ancient times the sun and wind would have naturally dried foods. Evidence shows that
Middle East and oriental cultures actively dried foods as early as 12,000 B.C. in the hot sun.
Later cultures left more evidence and each would have methods and materials to reflect their
food supplies—fish, wild game, domestic animals, etc.
Vegetables and fruits were also dried from the earliest times. The Romans were
particularly fond of any dried fruit they could make. In the Middle Ages purposely built “still
houses” were created to dry fruits, vegetables and herbs in areas that did not have enough strong
sunlight for drying. A fire was used to create the heat needed to dry foods and in some cases
smoking them as well.
Freezing
In America estates had icehouses built to store ice and food on ice. Soon the “icehouse”
became an “icebox”. In the 1800’s mechanical refrigeration was invented and was quickly put to
use. Also in the late 1800’s Clarence Birdseye discovered that quick freezing at very low
temperatures made for better tasting meats and vegetables. After some time he perfected his
“quick freeze” process and revolutionized this method of food preservation.
Fermenting
Fermentation was not invented, but rather discovered. No doubt that the first beer was
discovered when a few grains of barley were left in the rain. Opportunistic microorganisms
fermented the starch-derived sugars into alcohols. So too can be said about fruits fermented into
wine, cabbage into Kim chi or sauerkraut, and so on. The skill of ancient peoples to observe,
harness, and encourage these fermentations are admirable. Some anthropologists believe that
mankind settled down from nomadic wanderers into farmers to grow barley to make beer in
roughly 10,000 BC. Beer was nutritious and the alcohol was divine. It was treated as a gift from
the gods.
Fermentation was a valuable food preservation method. It not only could preserve foods,
but it also created more nutritious foods and was used to create more palatable foods from less
than desirable ingredients. Microorganisms responsible for fermentations can produce vitamins
as they ferment. This produces a more nutritious end product from the ingredients.
Pickling
Pickling is preserving foods in vinegar (or other acid). Vinegar is produced from starches
or sugars fermented first to alcohol and then the alcohol is oxidized by certain bacteria to acetic
acid. Wines, beers and ciders are all routinely transformed into vinegars.
Pickling may have originated when food was placed in wine or beer to preserve it, since
both have a low pH. Perhaps the wine or beer went sour and the taste of the food in it was
appealing. Containers had to be made of stoneware or glass, since the vinegar would dissolve the
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
metal from pots. Never ones to waste anything our ancestors found uses for everything. The left
over pickling brine found many uses. The Romans made a concentrated fish pickle sauce called
“garum”. It was powerful stuff packing a lot of fish taste in a few drops.
There was a spectacular increase in food preservation in the sixteenth century owing to
the arrival in Europe of new foods. Ketchup was an oriental fish brine that traveled the spice
route to Europe and eventually to America where someone finally added sugar to it. Spices were
added to these pickling sauces to make clever recipes. Soon chutneys, relishes, piccalillis,
mustards, and ketchups were commonplace. Worcester sauce was an accident from a forgotten
barrel of special relish. It aged for many years in the basement of the Lea and Perrins Chemist
shop.
Curing
The earliest curing was actually dehydration. Early cultures used salt to help desiccate
foods. Salting was common and even culinary by choosing raw salts from different sources (rock
salt, sea salt, spiced salt, etc.). In the 1800’s it was discovered that certain sources of salt gave
meat a red color instead of the usual unappetizing grey. Consumers overwhelmingly preferred
the red colored meat. In this mixture of salts were nitrites (saltpeter).
Preservation with the use of honey or sugar was well known to the earliest cultures.
Fruits kept in honey were commonplace. In ancient Greece quince was mixed with honey, dried
somewhat and packed tightly into jars. The Romans improved on the method by cooking the
quince and honey producing a solid texture.
The same fervor of trading with India and the Orient that brought pickled foods to
Europe brought sugar cane. In northern climates that do not have enough sunlight to
successfully dry fruits housewives learned to make preserves—heating the fruit with sugar.
Canning
Canning is the process in which foods are placed in jars or cans and heated to a
temperature that destroys microorganisms and inactivates enzymes. This heating and later
cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from
recontaminating the food within the jar or can.
Canning is the newest of the food preservations methods being pioneered in the 1790s
when a French confectioner, Nicolas Appert, discovered that the application of heat to food in
sealed glass bottles preserved the food from deterioration. He theorized “if it works for wine,
why not foods?” In about 1806 Appert's principles were successfully trialed by the French Navy
on a wide range of foods including meat, vegetables, fruit and even milk. Based on Appert's
methods Englishman, Peter Durand, used tin cans in 1810.
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
Appert had found a new and successful method to preserve foods, but he did not fully
understand it. It was thought that the exclusion of air was responsible for the preservations. It
was not until 1864 when Louis Pasteur discovered the relationship between microorganisms and
food spoilage/illness did it become clearer. Just prior to Pasteur’s discovery Raymond
Chevalier-Appert patented the pressure retort (canner) in 1851 to can at temperatures higher
than 212ºF. However, not until the 1920’s was the significance of this method known in relation
to Clostridium botulinum.
Some historians believe that food preservation was not only for sustenance, but also
cultural. They point to numerous special occasion preserved foods that have religious or
celebratory meanings. In America more and more people live in cities and procure foods
commercially. They have been removed from a rural self-sufficient way of life. Yet, for many, a
garden is still a welcome site. And, annually there exists a bounty crop of vegetables and fruits. It
is this cultural nature of preserved foods that survives today. Interests have shifted from
preserve “because we have to”, to “preserve because we like to.”
FOOD PROCESSING
Farmers grow fruits and vegetables and fatten livestock. The fruits and vegetables are
harvested, and the livestock is slaughtered for food. What happens between the time food leaves
the farm and the time it is eaten at the table? Like all living things, the plants and animals that
become food contain tiny organisms called microorganisms. Living, healthy plants and animals
automatically control most of these microorganisms. But when the plants and animals are killed,
the organisms yeast, mold, and bacteria begin to multiply, causing the food to lose flavor and
change in color and texture. Just as important, food loses the nutrients that are necessary to
build and replenish human bodies. All these changes in the food are what people refer to as food
spoilage. To keep the food from spoiling, usually in only a few days, it is preserved. Many kinds
of agents are potentially destructive to the healthful characteristics of fresh foods.
Microorganisms, such as bacteria and fungi, rapidly spoil food. Enzymes which are present in all
raw food, promote degradation and chemical changes affecting especially texture and flavor.
Atmospheric oxygen may react with food constituents, causing rancidity or color changes.
Equally as harmful are infestations by insects and rodents, which account for tremendous losses
in food stocks. There is no single method of food preservation that provides protection against
all hazards for an unlimited period of time. Canned food stored in Antarctica near the South
Pole, for example, remained edible after 50 years of storage, but such long-term preservation
cannot be duplicated in the hot climate of the Tropics.
Equipment, tools, materials and utensils are important aspects to consider in the
processing of fish by salting, curing and smoking. Without them, difficulty in the preparation
may arise. Hence, proper usage is necessary.
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Prepared by: Mr. Calixto J. Trillanes, VII
Chiller/freezer/refrigerator - necessary in maintaining the freshness of fish.
Freezer Refrigerator
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7 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
Beaker- a device used to measure
liquid ingredients.
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8 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
Cutting implements/knives - used for
cutting fish and other raw materials.
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9 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
For Smoking Fish (Refer to the function as described in salting/curing fish)
1. Chiller/freezer/refrigerator
2. Salinometer
3. Cutting implements
4. Measuring spoon and cups
5. Beaker/graduated cylinder
6. Smokehouse—an airtight container where smoke is introduced
Soaking/container- used for the preparation of brine or where fish are soaked for
a required time
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
INGREDIENTS AND RAW MATERIALS TO BE PREPARED
FOR FISH CURING
For salting
1. Fresh Fish
For Smoking
1. Fresh Fish
2. Salt
3. Fuels for smoking- smoke producing materials preferably saw dust or
wood shavings from hard wood or sugar cane bagasse.
Avoid using soft wood because it contains high quality of soot.
SAFETY MEASURE:
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
1. All equipment, tools and materials needed in fish curing must be properly
checked, prepared and sanitized.
2. Calibrate tools for accuracy of measurements or weights.
3. Sanitize the equipment/utensils to get rid of dirt that may contaminate food
leading to food spoilage.
4. Always observe care, cleanliness and sanitary practices in using equipment
and utensils in processing fish.
5. Observe accuracy in doing work and in using tools and equipment.
This lesson deals on sorting and grading raw materials, cleaning and washing fish,
eviscerating, descaling, and weighing cleaned raw materials.
Raw materials refer to fresh fishes newly caught, chilled or frozen that are not yet
subjected to the treatment with preservatives like salt, vinegar and smoke. They are used during
salting, curing and smoking.
Prior to processing of fish, the raw materials must be efficiently prepared to achieve top
quality processed products, maximum yield and highest possible profits.
The method of fish preparation depends on the size of the raw materials, market
demands and product specifications. Bony and spiny fishes like milk fish (bangus) are deboned
while scaly fishes are descaled. However, before all these are done, raw materials are first sorted
and graded.
Sorting
Eviscerating/Gutting
- Removal of the internal organs, viscera or guts through the operculum
Washing
Cleaning the scaled and eviscerated fish is done by:
b. Washing by agitation
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- Fish are washed with a 10% brine in a tank with agitator before finally
washed with fresh clean water.
c. Spray washing
- Fish are washed using running water from a faucet or with strong jets of
water from a water sprayer.
Weighing
To get the exact mass of the prepared raw materials for future references
especially in the preparation of the production report, the weight must be
taken with the use of standard weighing devices like the beam balance or any
other weighing device. The weights are properly recorded.
Procedure in weighing
Salt and Other Ingredients for Salting and Curing to be Measured and Weighed in Line
with Approved Specifications and Occupational Health and Safety (OHS) Requirements
Curing Fish - includes the application of dry salt, brine or pickle or smoke, which in a
wider sense, applies to any saline or acid preservative solution with some modifications.
Salting - involves the application of salt to the fish whereby the moisture content in the
fish is lowered to the point where bacterial and enzymatic activities are retarded.
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
Functions of Salting and Curing Ingredients
1. Salt. The essential ingredient in salting is salt. It draws moisture from the
muscle cells and at the same time enters the cells by osmosis.
Salt-Too high salt content reduces protein solubility and results to a firm
product, while too low concentration yields otherwise. (Loterte,1978)
3. Vinegar gives flavor, makes the product firm and also acts as a preservative.
5. Spices the most common spices are black pepper onions, garlic etc. The
spices used may also have some preservative action but it is more probable
that they mask the color and odor rather than inhibit spoilage.
o Preservatives like nitrate or nitrite will not only help kill bacteria,
but also produce a characteristic flavor and give meat a pink or red
color. Nitrite in the form of either sodium nitrate or potassium nitrate
is used as a source for nitrite. The nitrite further breaks down the
meat into nitric oxide which then binds o the iron atom in the center
of myoglobin‘s heme group, preventing oxidation.
Measuring and Weighing Required Salt for Salting and Curing Approved by the
Bureau of Foods and Drugs (BFAD)
A. For Salting
Measuring and weighing the required salt for salting varies on the methods of salting to be
applied to the fish namely:
Kench Salting or Dry Salting produces a product locally called Binuro. Fish are heavily
salted in a ratio 1:7 ( one part fish to seven parts water).
Example: If the volume of fish to be salted is 700 grams, applying the Ratio 1:7, the
amount of salt to be used is 100 grams.
Dry Salting to Make Brine produces a product locally known as Tinabal to the Cebuanos.
Fish are salted and the liquid is allowed to cover the fish. The ratio of salt to fish is 1: 4 ( 1 part
salt to 4 parts fish or 20% by weight)
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Brine Salting involves the immersion of fish in brine. The amount of salt depends on the
volume of water. Mix salt with the fish in a proportion of 20% to 25% by weight. To prepare a
brine of certain concentration, a known weight of salt is dissolved in a known volume of water.
Brine Preparation
To prepare brine or salt solution, consider using the different concentrations:
a. 10% (1:9 ratio)
b. 20% (1:4 ratio)
c. 25 % (1:3 ratio)
Examples:
1. 10% brine consists of 1 part salt and 9 parts water. If 1 cup of salt is 250 grams,
then for 9 cups of water is 2,250 grams or millimeters of water.
2. To weigh the solution dissolve 250 grams of salt in 2250 g/ml of water, therefore
the weight of solution is 2,500 ml.
3. To measure 20% (1:4 ratio) 1 part salt to 4 parts water. If 1 cup of salt is 250
grams, then 4 cups of water is 1000 ml
4. To measure 25% ( 1 part salt to 3 parts water) 1 cup of salt=250 grams added to
750 ml of water would give 1000 ml solution.
5. To weigh the solution, dissolve 250 grams salt to 1000 ml of water, therefore the
weight of the solution is 1,250 ml.
Salt concentration - A difference in salt concentration between the fish and the brine
results in gradual diffusion of salt into the fish. The higher the salt concentration, the rapid the
salt penetration.
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a. Saturated solution – there is an equal amount of salt dissolved in small amount of
water.
b. Super saturated- great amount of salt dissolved in small amount of water
c. Unsaturated- - less amount of salt dissolved in more amount of water
A. For Curing
Fish may either be dry-cured or pickle cured. The amount of salt in both methods is
generally the same; ¼ of the total weight or 1/3 of the total volume of the fish.
Dry salt curing is a process where each fish is rubbed thoroughly with salt and then
stacked in rows in appropriate containers, scattering a little salt between the layer and around
the pieces.
Pickle cure method is a process where fish is packed in vats and barrels and other
appropriate containers.
In pickle cure method, a concentrated solution is poured ( 1 part to 3 parts water and the
fish is completely immersed in brine.
In developing countries like the Philippines, fish curing is still the principal method of
processing fish and other fishery products. Many fish processors prefer to engage in producing
cured fishery products like salted fish (binuro, tinabal, guinamos and bagoong), smoked fish
(tinapa) and dried fish in whole form like the dried small fishes (dilis and slipmouth) and the
dried splitted fish (daeng) because most Filipinos prefer to eat these products rather than the
canned, iced or frozen ones.
In preparing cured fishery products, the methods used are salting, smoking, drying and
dehydration.
Salting
Salting is one of the fish curing methods wherein salt is the chief preservative. It
preserves fish by lowering its moisture content through the process of osmosis. During osmosis,
the bacterial cells undergo plasmolysis as a result of osmotic pressure thus destroying the
bacteria.
Smoking
Smoking or smoke-curing is a method of preserving fish by the application of smoke with
the aid of salting, drying and heat treatment. Smoked fish is locally known as tinapa. The two
types of smoking are hot smoking and cold smoking.
Hot smoking is a slow type of broiling wherein fish is placed near the fire at smoke
temperatures ranging from 66˚C to 88˚C. Smoking lasts for one hour to 3 hours depending
upon the size of the fish. The fish are cooked in addition to being saturated with smoke. This is
also referred to as barbecue smoking. There are two hot smoking methods namely:
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
1. Boiling
2. Pressure cooking
Below are some types of not smoke house for not smoking:
Cold smoking is done by placing the fish far away from the fish at a distance of almost
two meters away from the source of smoke with a temperature ranging rom 32˚C to 43˚C. Below
are examples of Smokehouse used in cold smoking:
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
a. Weigh fish and wash with fresh clean water.
b. Mix salt with the fish in a proportion of 20% or 25% by weight.
c. Let the mixture stand for 24 hours.
d. Pour the brine formed.
e. Pack the salted fish in oil cans. Seal.
Pre-Cooking Fish
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18 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
The fish to be cured with smoke is pre - cooked in a 20% brine for 10 minutes or
more depending upon the size of the fish.
Retail packs contain the product until it reaches the ultimate end-user or
consumer.
Packaging Materials
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
1. Polyester – polyethylene (PET/PE) for local and foreign distribution of dried fish at
ambient and refrigerated conditions, and of smoked fish at refrigerated condition.
2. Polyethylene (0.002 inch thick) for local and foreign distribution at refrigerated
conditions
3. Traditional packaging materials like wooden boxes, baskets, used cartons, jute sacks, etc.
These need to be improved to ensure product hygiene and safety.
This lesson deals on how to prepare production report. This includes the importance of
recording and documenting production input, procedure in recording and documenting
production input and format of a production report.
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PRODUCTION DATA SHEET
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Production Name: Smoked Fish Prepared by: Mr. Calixto J. Trillanes, VII
Production Date : May 31, 2007
Materials/ Ingredients:
Let’s begin to Learn
2. What is the purpose of sanitizing the tools and utensils before they are used?
a. To kill bacteria b. To get rid of dirt
c. To improve the quality of the product d. To avoid accident
3. Your teacher instructed you to prepare the measuring device you will use in measuring salt
and water you will prepare into a brine solution, which of these measuring devices will you
prepare?
a. weighing scale b. measuring cup for liquid and solid ingredients
c. table spoon d. Erlen Meyer flask
4. The following are the steps in preparing equipment ready for processing except one. Which
one is not?
a. checking b. sanitizing
c. calibrating d. storing
5. Your teacher instructed you to make ready and sanitize kitchen utensils you will use in
curing fish, which of these will serve as your guide or basis in doing the assigned task?
a. manufacturer‘s specifications b. product requirements
c. industry requirements d. approved specifications by -
(Bureau of Fisheries and Aquatic
Resources)
6. Why must raw materials like fishes be eviscerated before salting, curing or smoking them?
a. To remove the internal organs which contain spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish
7. To have an accurate data on the weight of the fish, which of these will you do?
a. Weigh the fish using standard weighing devices
b. Weigh the fish using improvised weighing devices
c. Weigh the fish before and after cleaning
d. Estimate the weight of the fish then record
8. Why must raw materials like fishes be eviscerated before salting, curing or smoking them?
a. To remove the internal organs which contain spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish
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9. When washing fish with clean water, why must you soak it first in a 10% brine?
a. To improve the appearance of the fish
b. To hasten protein coagulation
c. To leach-out the blood and improve texture of the fish flesh
d. To improve the odor and taste of the fish
10. To have an accurate data on the weight of the fish, which of these will you do?
a. Weigh the fish using standard weighing devices
b. Weigh the fish using improvised weighing devices
c. Weigh the fish before and after cleaning
d. Estimate the weight of the fish then record
B. True or False
Directions: Read and analyze the questions below. Select the correct answer from the
options given. Write true if the statement is true and false if the statement if false on
your answer sheet.
Answer Key
POST TEST
A. Multiple Choice.
1. a
2. a
3. b
4. d
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5. d
6. a
7. a
8. a
9. c
10. a
B. True or False
1. True
2. False
3. True
4. True
5. True
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