Fish Processing Y3

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Unit of Competency: Perform Mathematical Computations

Module No.: 1 Module Title: Performing Mathematical _Computations Republic of the Philippines

Department of the Education PUBLIC TECHNICAL-VOCATIONAL

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Module 1

QUALIFICATION TITLE

:

FISH PROCESSING NC II

UNIT OF COMPETENCY

:

PERFORM

MATHEMATICAL

COMPUTATIONS

MODULE TITLE

:

PERFORMING

MATHEMATICAL

COMPUTATIONS

NOMINAL DURATION

:

20 HOURS

CERTIFICATE LEVEL

:

NC II

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.

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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.

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

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4. What is the equivalent of 320_{F in Centigrade?}

a. 00_C _{b. 2}0_C

c. 10_C _{d. 3}0_C

5. What do you call a form where only few data are presented? a. tabular form b. textual form

c. graphical form d. none of the above

LET US STUDY Let us define

Conversion - a change from one state or position to another or from one form to another.

Data - a collection of information about a study under investigation. It may be a number (quantitative) or a word (qualitative).

Measurement - a way of comparing certain attribute of an object with some given standard.

Tabulate - to count record or list systematically. Gathering the Record of Weights and Measurement of Ingredients and Materials

Not a day would pass without any of us making certain measurements. You may measure the time it takes you to solve problem in STVEP. The meat dealer measures the amount of pork your mother could buy for P 100.00. Your sister measures the flour she needs for her cake recipe. 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 do you really do when you take measurements? For instance, when you take your weight, you use a weighing scale and mark and record your weight, and you are trying to measure.

Below are some measurements usually gathered:

Mass is the amount of material an object has. The base unit of mass is gram (g). For larger mass, the unit used is the kilogram(kg).

Volume is the amount of space something occupies. The unit usually used for liquid volume is the litre. (L).

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Temperature refers to the degree of hotness or coldness of a body. The metric unit of temperature is degree Celsius (0_{C). In the Celsius}

Scale, 00_{C is the freezing point of water, and 100}0_{C is the boiling point of}

water. The instrument used for measuring temperature is the thermometer. Another unit of temperature is degree Fahrenheit (00_F).

Measurements and Conversions

It is important to weigh or measure all ingredients accurately especially for beginners. 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.

Weighing is more accurate than measuring but it is essential to buy a good pair of scales as they should last a lifetime. The only accurate way of measuring is to use level measures ie. Level - off the top of the measure with a spoon or knife. A heaped spoonful can contain anything from 2 to 4 times as much as a level spoonful. A good selection of measuring cups and spoons (as listed below) can be very handy.

a. Measuring Cups  1 Cup (C)  1/2 C  1/3 C  1/4 C  1/8 C b. Measuring Spoons  1 Tablespoon (tbsp or T)  1 Teaspoon (tsp or t)  1/2 tsp  1/4 tsp

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Dry Ingredients . The most important thing to know about measuring dry ingredients is that they should be level with the top of your measuring cup. Dip your cup into the bin, fill to overflowing and level it off by sweeping the edge of a knife across the top. Spoon flour and similar ingredients into measuring cups. Do not scoop the ingredient using the cup itself because this “packs” the cup too much and the measurement won’t be precise. 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). The same leveling technique should be used with measuring spoons.

Tip: Measure dry ingredients over a plate or bowl so you can catch the excess and put it back in the container.

Most ingredients don't need to be packed into the measuring cup. Granulated sugar does it for you. Flour should actually be aerated or fluffed up before measuring. Brown sugar is the only exception, this you pack it down while measuring in order to get the proper amount.

Measure liquids at eye level. 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.

To measure solid fats (shortening, butter etc.) : Most butter have measurements listed on the wrapper, so you can simply cut off the amount you need. In case the information is not available, you measure fats accurately, pack them down in the cup to get rid of air pockets. It’s easier to pack fats at room temperature. Another method that works well for butter and especially shortening is water displacement (this works for any fraction of a cup measurement). For instance, if you need 1/2 C shortening fill a 1 cup measure 1/2 full with water. Carefully add shortening to the cup until the water reaches the level for cup. Drain the water and use the shortening.

Abbreviation Long c cup gal gallon gm gram kg kilogram lb pound ml mililiter oz ounce pt pint qt quart tbsp tablespoon

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Weight Measurements and Conversions

Approximate Metric Equivalent by Weight (US-Metric)

U.S. 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 Weight Conversion Factors

Multiply By To Get Grams (gm) 0.035 Ounces Grams 0.0022 Pounds Grams 0.001 Kilograms Kilograms (kg) 2.21 Pounds Kilograms 1000 Grams Pounds (lb) 453.6 Grams Pounds 0.4536 Kilograms Pounds 16 Ounces

Ounces (oz) 0.0625 Pounds

Ounces 28.3 grams

tsp. Tbsp. fl.oz gill cup pint Quart gallon 1 teaspoon = 1 1/3 1/6 1/24 1 tablespoon = 3 1 1/2 1/8 1/16 1 fluid ounce = 6 2 1 1/4 1/8 1/16 1 gill = 24 8 4 1 1/2 1/4 1/8 1 cup = 48 16 8 2 1 1/2 1/4 1/16 1 pint = 96 32 16 4 2 1 1/2 1/8 1 quart = 192 64 32 8 4 2 1 1/4 1 gallon = 768 256 128 32 16 8 4 1

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US Customary System Spoons fluid oz. Approx. mililiters 1/16 cup (c) = 1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/2 _fl.oz 15 ml

1/8 cup = 2 tablespoons 1 _fl.oz. 30 ml

1/6 cup = 2 tablespoons + 2 teaspoons 1.3 _fl.oz 40 ml

1/3 cup = 5 tablespoons + 1 teaspoon 2.7 _fl.oz 80 ml

2/3 cup = 10 tablespoons + 2 teaspoons 5.3 _{fl.oz. 155 ml}

1 cup = 16 Tablespoons 8 _fl.oz. 235 ml

1 3/4 cup = 14 _fl.oz. 410 ml 2 cups = 1 pint = 16 fl.oz. 470 ml 3 cups = 24 _{fl.oz. 700 ml} 4 cups = 1 quart = 32 fl.oz. 940 ml MISCELLANEOUS EQUIVALENT

1 pinch 1/8 teaspoon or less 1 teaspoon 60 drops

1 dessertspoon

(UK) 2 teaspoons

Approximate liquid measurement conversion factors

Multiply By To Get

Quarts (qt) 0.95 liters

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Liters (l) 1.06 quarts

Liters 1000 mililiters

Cups 235 mililiters

Cups 8 fluid ounce

Cups 0.25 quarts

Mililiters (ml) 0.0042 cups

Mililiters 0.067 tablespoons

Mililiters 0.034 fluid ounce

Fluid ounce (fl. oz) 29.6 mililiters

Fluid ounce 0.125 cups

Gallons (gal) 3.785 liters

Temperature Measurements and Conversions

To convert Degrees Celsius (Centigrade) °C to Degrees Fahrenheit (°F), multiply °C by 1.8 and add 32.

For example, to convert 100°C to °F, 100 x 1.8 + 32 = 212°F

To convert Degrees Fahrenheit (°F) to Degrees Celsius (°C), subtract 32 from °F first, then multiply by 0.56.

For example, to convert 200°F to °C, (200 - 32) x 0.56 = 94°C

Freezing point for water = 0°C = 32°F Boiling point for water = 100°C = 212°F

Temperature Conversion Table Fahrenheit Celcius Celcius Fahrenheit

32 °F 0°C 0 °C 32 °F 40 °F 4.4 °C 10 °C 50 °F 50 °F 10 °C 20 °C 68 °F 60 °F 15.6 °C 30 °C 86 °F 70 °F 21.1 °C 40 °C 104 °F 80 °F 26.7 °C 50 °C 122 °F

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110 °F 43.3 °C 80 °C 176 °F 120 °F 48.9 °C 90 °C 194 °F 130 °F 54.4 °C 100 °C 212 °F 140 °F 60 °C 110 °C 230 °F 150 °F 65.6 °C 120 °C 248 °F 160 °F 71.1 °C 130 °C 266 °F 170 °F 76.7 °C 140 °C 284 °F 180 °F 82.2 °C 150 °C 302 °F 190 °F 87.8 °C 160 °C 320 °F 200 °F 93.3 °C 170 °C 338 °F 225 °F 110 °C 180 °C 356 °F 250 °F 120 °C 190 °C 374 °F 275 °F 135 °C 200 °C 392 °F 300 °F 150 °C 210 °C 410 °F 325 °F 165 °C 220 °C 428 °F 350 °F 175 °C 230 °C 446 °F 375 °F 190 °C 240 °C 464 °F 400 °F 205 °C 250 °C 482 °F 425 °F 220 °C 260 °C 500 °F 450 °F 230 °C 270 °C 518 °F 475 °F 245 °C 280 °C 536 °F 500 °F 260 °C 290 °C 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. To do this, collected data may be presented in any of the following forms:

1. The textual forms are used when data to be presented are few.

2. The tabular and graphical forms are used when more detailed information is to be presented.

Using tables and graphs has the following advantages:

a. Data is presented in a more practical and convenient way.

Instead of writing text on the information gathered, items can be enumerated in tabular form or shown in graphical form. b. Data can be compared more easily.

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c. Data can be analyzed comparatively.

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 - 1 kilogram

Vinegar - 1 cup

Calamansi juice - ½ cup Soy sauce - ½ cup

Salt - 5 tablespoons Sugar - 5 tablespoons Black pepper - 1 tablespoon Garlic (minced) - 1 tablespoon Steps:

a. Weigh the fish.

b. Split them and remove the viscera, backbone and dorsal fin. c. Wash the fish with freshwater.

d. Wash again the deboned milkfish and drain for 15 minutes. e. Soak the deboned milkfish for 7 hours in marinated solutions

composed of vinegar, salt, sugar, soy sauce and spices. f. Pack the boneless milkfish in plastic bags and sealed. g. Freeze them and ready for market.

Recording Skills

In recording we need the following skills: Accuracy

The measurement of any physical quantity is always subject to some degree of uncertainty. There are several reasons for this: the limitation inherent in the construction of the measuring instrument or device, the conditions under which the measurement is made and the different ways in which the person uses or reads the instrument.

One way to express the uncertainty of a measurement is in terms of accuracy. Accuracy refers to the closeness of a measurement to the accepted value for a specific physical quantity. It is expressed as either an absolute or a relative error. Absolute error is the actual difference between the measured value and the accepted value.

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X 100%

Relative error is expressed as a percentage and is often called percentage error. It is calculated as:

Er – Ea A Er - relative error Ea – absolute error A - accepted value Precision

In common usage accuracy and precision are often used synonymously. But in science it is important to make a distinction between them. You should learn to use the two terms correctly and consistently. Precision is the agreement among several measurements that have been made in the same way. It tells how reproducible are the measurements used and whether they are expressed in terms of deviation.

The precision of your laboratory measurements will be governed by the instruments at your disposal. In a measuring instrument, the degree of precision obtainable is called the tolerance of the device. Any figure listed for the tolerance of an instrument indicates the limitations of the instrument. The instrument maker assumes that the instrument is used properly and that human errors are held to a minimum.

Data Gathering Skills

When you want to know whether several boxes of preserving bottles are free from defects, it would be time consuming to examine all of them piece by piece.

How can you facilitate the quality test?

You can do this by examining a few samples from each box. This process is called sampling and the defined set of that is a sample is called population.

Example:

When a housewife buys a cavan of rice, she examines only a handful of rice from the cavan to find out whether it is of good quality or not.

 The handful of rice is called samples.

 The cavan of rice from which samples here taken is called

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LET US REMEMBER

It’s nice to show that you really established yourselves with your special skills, 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.

HOW MUCH HAVE YOU LEARNED?

Now that you have finished this module you are now prepared to answer the questions below. Remember you must get a high score because it is also the pretest you’ve answered before.

Post Test Multiple Choice

Directions: Choose the correct answer from the options given. Write the letter only of your answer 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? b. 1500 g b. 1000 g

d. 2000 g d. 2500 g

4. What is the equivalent of 320_{F in Centigrade?}

a. 00_C _{b. 2}0_C

c. 10_C _{d. 3}0_C

5. What do you call a form where only few data are presented? a. tabular form b. textual form

c. graphical form d. none of the above LET US APPLY WHAT YOU HAVE LEARNED

A. Written Examination

Complete the list of measurement and conversions. Use extra paper for your computation. Write the answers in your answer sheet.

1. 1 tbsp = ______ tsp 2. 1 cup = ______ tbsp 3. 1 pinch = ______ tsp 4. 2.5 kg = ______ g

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B. Observation with Interview

Show how to prepare, gather, tabulate and record the data you need following the format given.

C. Test for Valuing

Explain the importance of practicing accuracy in your activity. RESOURCES:

 Weights and measurements of ingredients and materials as well as finished/processed products:

o Granimetric o Volumetric

o Lengths, diameters and widths o Hotness/coldness (temperature) o pH of curing solutions/mixtures REFERENCES:

Elena C. Echija: Science and Technology I. Diwa LearningSystem, Legazpi Village, Makati City 2003

Sonia Y. de Leon: Dictionary of Food. Phoenix Publishing House, QC 1979

Corazon Leocadio: Essential in Meal management. UP College of Home Economics, Diliman QC,1986

Rosario P. Mercado Consumers Mathematics , Philippine Book Co., Manila 1977

Orlando A. Oronce & Marilyn O. Mendoza. E-Math Series Rex Bookstore,Inc.,2007

Ma. Cristina D. Padolina Ph.D: (Chemistry Modular Approach) Vibal Publishing House. 2004

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LESSON 2.

REVIEW VARIOUS FORMULATIONS WHAT IS THIS LESSON ALL ABOUT?

This lesson deals with reviewing various formulations. This also includes formulations and concentrations of solution according to specifications and standards of the enterprise, calculation of production inputs and outputs, and computation of production cost.

1. check/counter check ingredients and materials and percentage formulation according to approved

specifications and enterprise requirement;

2. review finished products and percentage formulations according to approved specifications in line with enterprise requirements; and

3. distinguish precisely various formulations and concentrations of solution.

WHAT DO YOU ALREADY KNOW?

Before you start with your lesson, find out how knowledgeable you are on this topic.

Pre-Test

Multiple Choice

Directions: Carefully read each of the questions and select the best answer from the options given. Write the letter only of your answer on the answer sheet.

1. What solution has a uniform composition and property? a. heterogenous c. concentration

b. homogenous d. mixture

2. Which factor is NOT included when computing for the selling price?

a. raw food cost c. overhead expenditure b. labor cost d. food cost percentage 3. In the food industry, how is the selling price is commonly

determined?

a. raw food cost c. overhead expenditure b. labor cost d. food cost percentage

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4. What normally is the percentage of food cost?

a. 20 to 60% c. 30 to 50%

b. 10 to 40% d. 40 to 60%

5. What is the ratio needed in brine cooking when smoking fish? a. 150g to 700ml c. 200g to 750ml

b. 250g to 800ml d. 300g to 850ml

Concentration of a solution - the amount of solute present in a given quantity of solvent.

Cost - the total amount spent for goods or services including money and time and labor

Raw food cost - the cost of raw ingredients

Production cost - combined costs of raw material and labor incurred in producing goods

Semipermeable membrane - a material that allows molecules of one kind to pass through it but prevents the passage of other kinds of molecules.

Solution - homogenous mixture of substances with variable composition.

Formulations and Concentrations of Solutions According to Specifications and Standards of the Enterprise

A solution is a homogenous mixture of substances with variable composition. The substance present in the major proportion is called the solvent whereas the substance present in the minor proportion is called the solute. It is possible to have solutions composed of several solutes. The process of a solute dissolving in a solute is called dissolution.

Many common mixtures (like concrete) are heterogeneous which means that the components and properties of such mixtures are not distributed uniformly throughout their structures. Conversely, solutions are said to be homogeneous because they have uniform composition and properties. Solutions are intimate and random homogeneous mixtures of atomic-size chemical species, ions, or molecules.

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In addition to their observed homogeneity, true solutions also have certain other characteristics. For example, components of a solution never separate spontaneously, even when a significant density difference exists between the components. Solutions also pass through the finest filters unchanged.

Concentration

The concentration of a solution is defined as the amount of solute present in a given quantity of solvent. Very often scientists speak of concentrated solutions, dilute solutions, or very dilute solutions, but these designations give only a rough relative qualitative idea of concentration. For example, a "concentrated solution" contains a considerable quantity of solute as compared with a "dilute solution." Although such designations are only qualitatively useful, they are nevertheless widely used.

The most common way to express concentration is on the basis of the weight of solute per unit weight of solvent. For example, a salt solution may be prepared by dissolving 1.64 grams of sodium chloride in 100 grams of water. The concentration of this solution could also be expressed as 0.0164 grams of NaCl per 1 gram of water, or as 16.4 grams of NaCl per 1,000 grams of water. Thus, a statement of the concentration of a solution does not imply anything concerning the amount of solute or the amount of solvent present, but rather gives the ratio of solute to solvent in terms of some convenient (and arbitrary) units. Because the weight of a sample of a liquid is usually more difficult to determine experimentally than its volume, a practical unit of concentration is the weight of solute in a given volume of the solution; for example, a sugar solution may contain 50 grams of sugar per 100 milliliters of solvent. Ingredients and Materials to be Checked According to Approved Specifications and Enterprise Requirements

For curing fish/salting fish:

Ingredients : Salt, Water Materials : fish

For smoking:

Ingredients : Salt, Water

Materials : fish (bangus, galunggong, tilapia and herring family

For sugar concentrates

Ingredients : Sugar, Calamansi or citric acid Materials : fruit (mango, guava, pineapple) For fermentation:

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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. If kench salting is used, the ratio is 1:7 by weight wherein one part of salt is added to 7 parts of fish. If brine salting is used, the ratio is 1:4 by weight wherein one part of salt is added to 4 part of fish. In dry salting to make brine, you use the ratio 1:3 by weight or you add 1part of salt to 3 parts of fish.

 Sugar concentrate:

The ratio of fruit juice or pulp to sugar depends on the degree of the pectin content of fruit. If the pectin is good, the ratio is 1:3/4 wherein one part of fruit juice or pulp is mixed to ¾ part of sugar. If the pectin is not good, the ratio is 1:1 wherein one part fruit juice or pulp is mixed with one part of sugar.

 Smoking:

The ratio of salt to water for brining and brine cooking is 250 grams of salt to 800ml water.

LET US REMEMBER:

In this module, always check and countercheck the different ratio and proportion of raw materials and ingredients.

HOW MUCH HAVE YOU LEARNED? Post Test

Multiple Choice

Directions: Choose the correct answer from the optional given. Write the letter only of your answer in your test booklet.

1. Which solution has a uniform composition and property? a. heterogeneous c. concentration b. homogenous d. mixture

2. Which factor is NOT included when computing for the selling price?

3. In the food industry, what determines the sell price?

4. What normally is the percentage of food cost? a. 20 to 60% c. 30 to 50% b. 10 to 40% d. 40 to 60%

5. The ratio needed in brine cooking when smoking fish is a. 150g to 700ml c. 200g to 750ml

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LET US APPLY WHAT YOU HAVE LEARNED Practical Examination:

Make a production cost of the following a. Pickled Mixed Vegetables b. Orange Wine

RESOURCES

The following resources are needed:  Calculator

 Pen and papers  Chalk and board

 White board and white pen

REFERENCES:

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LESSON 3.

CALCULATE PRODUCTION INPUT AND OUTPUT WHAT IS THIS LESSON ABOUT?

This lesson deals with the calculation of production input and output. This also includes percentage formulation, fraction, ratios and proportions, basic mathematical operations and skills, conversion factors, basic accounting skills, data gathering skills, and recording skills.

1. calculate data on raw ingredients and materialsconsumption and corresponding percentage equivalent in line with the enterprise requirements;

2. calculate data on actual spoilage, rejects and corresponding percentage equivalents according to enterprise requirements;

3. calculate data on actual yields and recoveries and corresponding percentage equivalents according to enterprise requirements;

4. record all calculated data according to enterprise requirements; and

5. practice efficiently the different conversion. WHAT DO YOU ALREADY KNOW?

Let’s find out how much you know about the lesson. Answer the pre-test below.

Pre-Test

Multiple Choice

Directions: Read carefully each of the questions. Choose the answer from the options given. Write the letter only in your answer sheet.

1. If you buy ¼ kilo of sugar to be used in pickling how much is this in grams?

a. 250 g b. 270 g

c. 260 g d. 280 g

2. What is the ratio by weight of salt to fish in fermentation?

a. 1:4 b. 1:5

c. 1:6 d. 1:7

3. How many grams compose 1 cup of salt? a. 250 g b. 270 g

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4. What proportion should you apply when preparing the mixture of mango jam?

a. 1:1 and 1:3/4 b. 1:2 and 1:1/2

5. Using 1:3 ratio in salting fish, how many grams of salt is needed for the fish, which weighs 900 grams?

a. 300 g b. 400 g

c. 500 g d. 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. The following are examples of data that are gathered based on the products to be made.

Example:

1. 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. Smoked Fish

Data: Item Weight

Bangus 1 kg

Salt 250 g

Water 800 ml

3. Mango Jam

Data: Item Weight Mango pulp 1 cup

Sugar 1 or ¾ c

Calamansi juice 1 tsp 4. Fermented fish

Data: Item Weight Fish or alamang 4 kilos

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5. Pickled Fish

Data: Item Weight Fresh milkfish 1 kilogram

Vinegar 1 cup

Calamansi juice ½ cup

Soy sauce ½ cup

Salt 5 tbsp

Sugar 5 tbsp

Black pepper 1 tbsp Garlic (minced) 1 tbsp Actual Spoilage/Rejects

Actual spoilage rejects and their corresponding percentage depends on the product to be made.

For example in mango jam, spoilage refers to the peel of mango and seeds; for spoilage refers to which are not included or are left during packing.

Another example is on pickled fish, spoilage is the skin of calamansi, garlic and the intestinal organ of fish.

In smoked fish the reject is the intestinal organ.

Lastly, in fermented fish and other fishery product, small seashell, small stone and seaweeds are the spoilage.

Actual Yields and Recoveries

Yield refers to the number of finished products after computing for the production output and input.

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, input, actual spoilage, rejects, actual yields or recoveries are kept for documentation purposes. This will be the basis in determining the progress of whatever products to be done on process.

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HOW MUCH HAVE YOU LEARNED? Post Test

Multiple Choice

Directions: Read carefully each of the questions. Choose the answer from the options given. Write the letter only in your answer sheet.

1. If you buy ¼ kilo of sugar to be used in pickling how much is this in grams?

a. 250 g b. 270 g

c. 260 g d. 280 g

2. What is the ratio by weight of salt to fish in fermentation?

a. 1:4 b. 1:5

c. 1:6 d. 1:7

3. How many grams compose 1 cup of salt? a. 250 g b. 270 g

c. 260 g d. 280 g

4. What proportion should you apply when preparing the mixture of mango jam?

a. 1:1 b. 1:2 c. 1:3/4 d. 1:1/2

5. Using 1:3 ratio in salting fish, how many grams of salt is needed for the fish, which weighs 900 grams?

a. 300 g b. 400 g

c. 500 g d. 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. Using your own skills in recording and gathering data, list down all the necessary conversion and calculation you made.

RESOURCES

The following resources are needed:  Production records  Supplies o Ball pen/pencil o Bond paper o Index cards o Folders o Computer paper o Clips

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 Tools and Equipment o Calculator

o Computer with printer

REFERENCES:

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Answer Key Lesson 1. Let’s Apply: 1. 3 tsp 1. b 2. 16 tbsp 2. c 3. 1/8 tsp 3. b 4. 2,500 g 4. a 5. 39.26ºC 5. b 6. 167ºF Lesson 2. 1. b 2. a 3. c 4. a 5. b Lesson 3. 1. a 2. a 3. a 4. a 5. a

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Unit of Competency: Process Food by Fermentation and Pickling (Fruits and Vegetables)

Module No.: 2 Module Title: Processing Food by Fermentation and Pickling (Fruits and Vegetables)

Republic of the Philippines Department of the Education PUBLIC TECHNICAL-VOCATIONAL

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MODULE 2

QUALIFICATION TITLE :

FISH PROCESSING NC II

UNIT OF COMPETENCY :

PROCESS FOODS BY

FERMENTATION AND

PICKLING (FRUITS AND

VEGETABLES)

MODULE TITLE

:

PROCESSING FOODS BY

FERMENTATION AND

PICKLING (FRUITS AND

VEGETABLES)

NOMINAL DURATION

:

214 HOURS

CERTIFICATE LEVEL

:

NC II

WHAT IS THIS MODULE ABOUT?

This module covers the knowledge, skills and attitudes required in processing food by fermentation and pickling. It teaches the students on how to prepare equipment, tools, utensils and raw materials, and on how to perform alcoholic/acetic/acidic/lactic fermentation of fruits and vegetables. It also teaches the students on the preparation of production report.

After completing this module, you should be able to: 1. prepare equipment, tools and utensils; 2. prepare raw materials;

3. perform alcoholic fermentation of fruits and vegetables; 4. perform acetic/lactic acid fermentation/pickling of vegetables; and

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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

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

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______ 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

Parts and Function of Equipment, Tools and Materials

Parts of a refrigerator

Calibrate – to adjust precisely to a set of graduated marks desired for a process.

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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

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Condenser

The condenser is a series of tubes with fins attached to them, similar to a radiator. It's always somewhere on the outside of the refrigerator. 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, a tiny copper tube. 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. Once the liquid refrigerant has traveled the length of the condenser, it is forced through the capillary tube.

Evaporator

The evaporator is always located on the inside of the refrigerator, usually inside the freezer compartment. It also resembles a radiator. When the liquid refrigerant comes out of the small capillary tube, it’s injected into the larger tubes of the evaporator causing a pressure drop. This pressure drop allows the refrigerant to expand back into a gaseous state. This change of state from liquid to gas absorbs heat. The gaseous refrigerant travels through the evaporator tubes, back out of the refrigerator and down to the compressor to begin the circulation process again.

Because the evaporator is absorbing heat, it is very cold to the touch. The coldness causes any humidity in the air to freeze on the evaporator as ice or frost. (See the Automatic defrost section). The fan inside the freezer compartment circulates the air of both the refrigerator and/or freezer to keep the temperature constant.

Temperature control

All refrigerators have a thermostat to maintain the proper temperature. These are usually very simple devices. When the refrigerator reaches the set temperature, the thermostat interrupts the electricity flow to the compressor which stops cooling.

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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. When the refrigerator door closes, the door pushes the switch to turn the light off. When the door opens, the button automatically pops back out to turn on the light. The light bulb itself is usually a standard appliance bulb.

Ice Maker

The ice maker is a small appliance within a freezer. It's usually independent of the other systems of the refrigerator. Ice maker systems have two basic functional components: the icemaker itself, and the water fill valve.

Ice and Water Dispenser Ice Dispenser

For a refrigerator to provide ice through the door, the ice maker first dumps the ice it produces into a large bin. To request ice at the door, a person presses a lever that activates a switch. The switch turns on a motor that rotates the auger. When the auger rotates, it pushes ice out of the bin, through a chute to the user.

Water Dispenser

The water dispenser works much like the ice dispenser. To request water at the door, a person presses a lever on the front of the refrigerator that activates a switch. The switch turns on an electric water valve at the back of the refrigerator. Water flows through the valve into a tube, then flows into a container in the refrigerator to be chilled. As new water enters the container, the water that is displaced flows through a separate tube to the user.

Door Seals and Hinges

All refrigerator/freezer doors have a seal--a rubber-like gasket attached to the door. Usually white, almond, black, or brown, the seal's job is to keep the cool air inside the refrigerator and the room air out.

The seal is lined with a magnet that runs its length and width. The magnet helps to hold the door closed and create a tight seal. The screws that hold the seal to the door also hold the door liner in and help to "square" the door.

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The hinges allow the door to swing open. Some hinges also assist the door in closing. For the door to close properly, the hinges must be correctly adjusted.

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Weighing scale of various capacities and sensitivities – used for measuring materials and ingredients

Fermentation vat – used for fermenting fruits and vegetables

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Cutting Implement – used for cutting, slicing and peeling off the skin of fruits and vegetables

Knives masher Peeler

Kitchen Shears

slicer Cooking Utensils

1. Saucepan. It is a cooking pot with handle used at the top of the stove.

2. Saucepot – It is cooking pot with two handles and a lid. 3. Steamer. It is used to steam foods/other raw materials. 4. Casseroles. It is used for cooking/ stews foods.

5. Kettle. It is used to boil water and to sterilize glass jars and other utensils

6. Double Boiler. It is used to simmer foods

Saucepan Saucepot Double Boiler

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Other Utensils

1. Tongs. It is used to handle or lift foods and other materials. 2. Basin. It is used for washing of raw materials.

3. Bowls. It is used for keeping/mixing food.

4. Basting spoon. It is used for mixing and preparing food. 5. Spatula. It is used for leveling off ingredients

6. Colander. It is used to drain food.

7. Strainer. It is used to separate liquid from solid food 8. Wire Basket. It is used to hold food.

9. Mortar and Pestle. It is used to ground food.

Tongs Basin Set of bowls

Ladle Basting Spoon Spatula

Colander Strainer Aluminum Trays

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Operation of Various Equipment

Follow these safety / precautionary measures before operating various equipment:

1. Always ask for the assistance of the person who is knowledgeable in manipulating and operating the equipment if you want to use them.

2. Turn off and unplug electrically operated tools and equipment from outlet when not in use.

Steps in Cleaning and Sanitizing Equipments, Tools Utensils Stove

1. Remove all burnt sediment and wipe grease from top of stove after each use.

2. Scrape grease from cracks, openings, and hinges.

3. Keep burners clean. Gas burners can be soaked and scrubbed with a stiff brush.

4. Wipe stove with cloth dipped in sanitizing solution. Refrigerator

1. Wipe up spilled food immediately.

2. Wash inside shelves and trays at least twice a week with baking soda.

3. Rinse and dry thoroughly. 4. Flush drains/ defrost weekly. Cooking Utensils

1. Drain off fat, juice, sauces, and strain out sediment. 2. Fill with water and detergent.

3. Rinse, dip in sanitizing solution then dry. 4. Wipe with damp cloth.

Cutting implements and other tools and utensils 1. Clean immediately after using.

2. Wash with detergent.

3. Rinse. Dip in sanitizing solution. 4. Wipe with damp cloth.

LET US REMEMBER

1. All equipment, tools and materials needed in processing fruits and vegetables must be properly checked, prepared, and sanitized.

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HOW MUCH HAVE YOU LEARNED? Post-Test

Multiple Choice - Directions: Select the correct answer then write the letter of your choice in your test booklet.

______ 1. Why is there a need to sanitize equipment, tools and

utensils before using 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

______ 3. Which is NOT included as cutting utensils? a. knife b. peeler

c. extractor d. slicer

______ 4. Part of the refrigerator which maintain temperature a. lighting b. thermostat

c. ice maker d. freezer

______ 5. Which precautionary measure is correct in operating equipment?

a. Never ask assistance in operating the equipment.

b. Play with classmates while the equipment is in operation.

c. Electrically operated equipment must be turned off and unplug from outlet not in use.

d. None of these

LET US APPLY WHAT YOU HAVE LEARNED

Based on what you have learned on this lesson perform the following:

1. Identify the different parts of the refrigerator and a gas stove

2. Perform cleaning and sanitation of the different utensils and materials used in fermenting and pickling.

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RESOURCES

 Cold storage equipment like chiller, refrigerator and freezer  Weighing scale of various capacities and sensitivities

 Fermentation vats  Plastic sealer

 Cutting implements such as knives, peeler, slicer, and cutters

 Kitchen utensils: stainless casserole, steamer, crusher, exhaust box, steam jacketed kettle, wire baskets,

chopping board, vegetable cutter and osterizer REFERENCES

Fish Cookery by Jasmin Espejo and Alberta Tumonde

Learning Element for Preparing Raw Materials by CDC, BTVE http://ardictionary.com.equipment/4380

http://thinkexist.com/dictionary/meaning/calibrate http://images.google.com.ph

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LESSON 2.

PREPARE RAW MATERIALS

WHAT IS THIS LESSON ABOUT?

This lesson deals on how to prepare raw materials. This include sorting and grading of raw materials, fruits and vegetables, sanitary food handling practices and cut out procedure and techniques.

1. sort and grade raw materials according to approved criteria and enterprise requirements; and

2. weigh, wash, peel, cut and slice sorted and graded fresh fruit and vegetables according to required sizes and shapes in accordance with product specifications.

WHAT DO YOU ALREADY KNOW? Pre-Test

Identification

Direction: Identify the different cutting techniques. Write your answers in your test booklet.

1. ___________ 2. ________

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5. _________ 6. __________ LET US STUDY

Let us define

Chop – cut into small, uneven pieces

Cube – cut into pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes

Dice – cut into small pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes

Julienne – cut into thin, 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, soft cloth.

Sorting and grading practices vary on the different areas. Classification is based on size and ripeness.

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After harvest, the fruits and vegetables must be brought to a shaded area. Sort the fruits according to size, color, and rind quality. Discard fruits that are injured, bruised, and misshapen.

SANITARY FOOD HANDLING PRACTICES

The purpose of food and cooking hygiene is to prevent food contamination, the transmission of disease, and to prevent food poisoning. Food and cooking hygiene protocols specify safe ways to handle and prepare food, and safe methods of serving and eating it. Such protocols include :

 Cleaning of food-preparation areas and equipment (for example using designated cutting boards for preparing raw meats and vegetables). (Cleaning may involve use of chlorine bleach for sterilization.)

 Careful avoidance of meats contaminated by trichina worms, salmonella, and other pathogens; or thorough cooking of questionable meats.

 Extreme care in preparing raw foods, such as sushi and sashimi.

 Institutional dish sanitizing by washing with soap and clean water.

 Washing of hands after touching uncooked food when preparing meals.

 Not using the same utensils to prepare different foods.

 Not sharing cutlery when eating.

 Not licking fingers or hands while or after eating.

 Not reusing serving utensils that have been licked.

 Proper storage of food so as to prevent contamination by vermin.

 Refrigeration of foods (and avoidance of specific foods in environments where refrigeration is or was not feasible).

 Labeling food to indicate when it was produced (or, as food manufacturers prefer, to indicate its "best before" date).

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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

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HOW MUCH HAVE YOU LEARNED?

Post Test

Identification – Directions: Identify the different cutting techniques. Write your answers in your test booklet.

1. ___________ 2. ________ 3. _________ 4. _________ 5. _________ 6. __________

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LET US APPLY WHAT YOU HAVE LEARNED

Bring the different kinds of fruits and vegetables listed below. Then perform the following cutting techniques

1. sayote 2. carrots 3. mango 4. pineapple 5. papaya RESOURCES

 Equipment, tools and kitchen utensils

 Cold storage equipment like chiller, refrigerator, chiller and freezer

 Weighing scale of various capacities and sensitivities

 Cutting implement such as knives, peelers, slicer, cutter

 Casserole, colanders, bowls, food tongs

 Chopping boards, vegetables cutter, osterizer  Raw materials – fresh fresh vegetables

REFERENCES

Narvaez-Soriano, Nora. Food Selection, Preparation and Preservation. Rex Bookstore. Quezon City, Philippines. 1994

www.usm.edu.ph/.../chicken/pomelo.png bicol.da.gov.ph/…2qtr05/veggiefarminghtml

davao.da.gov.ph/…bpi/banana%20 production.html www.euroasia.food.com/Production_line.htm

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LESSON 3.

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. It covers the topics on fermentation techniques and fermentation of fruits and vegetables.

1. mix prepared fruit with water according to product specifications;

2. boil the mixture to extract juice in accordance with specifications and enterprise requirements;

3. cool and mix extracted juice with other ingredients like sugar and yeast in accordance with specifications;

4. ferment juice for 1-2 weeks as required;

5. strain, filter, and heat fermented juice according to specifications; and

6. follow proper procedure in the actual performance of the process.

Pre-Test

Multiple Choice - Directions: Read and answer each of the items below. Write the letter of your answer in your 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 obtained 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

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5. What type 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 was water c. prolong soaking in the brine

d. storing in high temperature

9. Which does not prevent scum formation? a. keeping material in a dark area

b. storing in the open sunlight

c. pouring 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. Acetic bacteria

Alcoholic fermentation is the decomposition of simple sugar into alcohol and Carbon dioxide by means of enzymes and yeasts. Cold Stabilization is a process used in wine making to reduce

tartrate crystals (potassium bitartrate) in wine.

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.

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Fermentation

Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.

Fermentation usually implies that action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt. It can be utilized in the preservation of either fruits or vegetable which are in season. The processed products are good appetizers.

Gelatin has been used in wine making for centuries and is recognized as traditional method for wine fining or clarifying.

Heat stabilization is the process or removing unstable proteins by absorption unto bentonite, preventing them from precipitating into the bottled wine.

Lactic acid fermentation is a process brought about by certain bacteria which ferments the sugar present in fruits and vegetables producing lactic acid.

Oenology is a science of wine and winemaking.

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.

Vintage signifies a single season’s wine production, usually referring to the specific location in which a particular wine is produced.

Wine is an alcoholic beverage made from the fermentation of fruit juice. Winemaking or vinification is the process of wine production from the

selection of raw materials (fruits and vegetables) to the bottling of finished wine.

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There are three types of fermentation 1. Alcoholic fermentation

2. Acetic acid fermentation 3. Lactic acid fermentation

Alcoholic fermentation is the decomposition of simple sugars into alcohol and carbon dioxide by means of enzymes and yeasts. Fruit juices may be fermented directly into wine by alcohol producing yeasts.

Following is a list of native fruits from which quality wines can be produced.

1. kasoy 3. pineapple 5. banana

2. duhat 4. guava 6. bignay

Other sources of good wine

Roselle. A low-growing shrub, belonging to the gumamela family. Its red petals are used for making a fine sparkling red wine.

Lipote. The fruit resembles the duhat except for its round shape. It has black skin with white flesh which is sweet when ripe. It is sometimes called “duhat matsing”.

Balubat. Like sineguelas, it is green when unripe and reddish orange when ripe. Its flesh is white and its seeds are like that of prunes. It is very sour when ripe.

Katurai. It is similar to tiesa, green when unripe and yellow when ripe.

Each fruit variety has its own identifiable characteristics. However, it is the winemaker who creates the style and personality of the finished wines. There is no fixed “recipe for making certain wines, only general guidelines.

The winemaker “guides” the winemaking process using a variety of techniques to best express your style in each wine. These following stages depict the fundamentals of winemaking.

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1. Selection and Preparation of Fruits

You can use any fruit containing sufficient sugar for making wine. If sugar is lacking in the fruit, you can add sugar into it. The flavor which the wine acquires depends largely on the kind of fruit that you use.

Fruits should be ripe and free from bruises and diseases. You should gather them at the right stage of maturity. Always wash them very well and have them packed if necessary.

2. Preparation and Pasteurization of Juice

Crush or mash the fruits to extract their juice. You may use a press for doing this but you may hand-crush then strain them with a piece of strong cheese-cloth. Dilute the extracted juice with two parts of water to increase the amount of fermentable materials. Add sugar if necessary. The sweetened juices are then pasteurized to kill micro-organisms which may cause spoilage. Cool the mixture.

3. Fermentation

To insure an efficient fermentation process, add a small amount of baker’s yeast or commercial yeast preparation (commonly sold in grocery stores) to the mixture.

Place the whole mixture in an open glass or enameled container covered with a piece of cloth or fine mesh. Fermentation generally takes place within 48 hours after preparation. You will know that fermentation is well under way by the froth produced by the prepared mixture

4. Storing and Aging

When the fermentation is well under way, transfer the mixture to a suitable wooden barrel (preferably oak) or a demijohn (Dama Juava) or other similar containers. Plug hole with cotton and keep the preparation undisturbed, preferably in a dark, quiet place for about three months or until no more gas is evolved.

5. Clearing of Wine

Heat the aged wine in a steam both to a temperature of 50 to 60 degrees centigrade. Add 5% well beaten egg white (5 cubic centimeters of egg whites to one liter of wine). Stir to maintain the temperature for 15 to 20 minutes and cool, siphon and filter.

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6. Pasteurization

Filter the mixture, throw out residues and heat at 80 degrees centigrade for 20 minutes to kill microorganisms that may cause spoilage.

7. Bottling

Bottle the aged and clear wine in clear and sterilized bottles. LABORATORY EXERCISES

Direction for Wine-Making

Directions for making some fermented products

Alcoholic Fermentation

Pineapple Wine

 Extract the juice of ripe pineapples and measure.

 Add 1 cup of sugar per quart of extracted juice. Stir very well.  Heat to 60 degrees C. Cool to lukewarm.

 Add 1 tbsp of active dry yeast per 15 -20 liters to heated juice placed in a clean narrow necked flask. (1 ½ tsp per quart juice.)  Plug the mouth of flask loosely with sterile cotton for

fermentation.

 At the desired endpoint of fermentation which is shorter for sweet wines than for dry wines, heat wine to 50 degrees Centigrade.  Decant clear liquid and age in demijohns for at least a year.

 After period of aging, clarify by heating wine in a steam bath to 60 degrees C. Add 5 percent beaten egg white, based on volume of wine. Stir and maintain temperature for 15 minutes. Cool and filter.

Ingredients:

4 cups fresh pineapple juice 1 cup of sugar

1 tbsp dry yeast / 15-20 liters of juice (16 liters equiv. to 1 gal. approx.) 5 per cent egg white by volume of wine for clarification.

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Guava Wine

 Choose only ripe and sound fruits. Cut into quarters and measure.

 Boil water and fruit together until fruit is soft. Strain and measure juice.

 To the juice, add the sugar.

 Heat to 70 degrees Centigrade and cool before adding yeast in the same proportion as for pineapple wine.

 Proceed as for pineapple wine up to clarification, if desired.

Bignay Wine

 Choose only sound ripe berries. Wash.

 Boil with an equal amount of water to get the extract. Strain and measure.

 Add 1/5 sugar by volume of extracted juice. (In this case, about ¾ cup).

 Heat the mixture to boiling. Allow to cool.

 Add ¼ tsp active dry yeast and transfer to a flask.  Plug with a piece of cotton and allow to ferment.

 Proceed as for pineapple wine up to clarification, if desired.

Duhat Wine

 Wash the duhat to remove dirt and sort out the pieces, Press out the juice with the aid of sinamay, taking care not to bruise the seeds.

 To the pressed residue, add 1 cup of water and heat to boiling. Strain.

 Combine this liquid with the 1 cup of juice extracted with sinamay cloth.

Ingredients:

2 cups guavas, ripe

1 1/3 cups sugar active dry yeast 4 cups water Ingredients: 4 cups bignay 4 cups water ¾ cups sugar ¼ tsp dry yeast Ingredients:

1 cup duhat juice, freshly extracted 2 cups water

1 1/3 cups sugar ¼ tsp. dry yeast

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 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

 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. Ingredients:

4 cups of kasuy fresh extract ¾ cup sugar