Lesson 3: Food Processing: Procedure, tools and equipments

• Bottling/ Canning

  • removes oxygen
  • destroy enzymes
  • kill and prevent growth of enzymes
  • for highly acidic foods
• History of Canning/ Bottling

  Napoleon(1795) - offered 12,000 frans to whoever can invent food processing.

  Nicolas Appert (1809)- discovered the method of food processing

  Peter Durand (1810)- invented the bottle

  Balls Corporation - started manufacturing glass jars
• Curing

  -Incorporating flavor and color

  -flavoring process for meat and fish

  Fermenting

  -turn carbohydrate into acid

  -causes food to be more nutritious and palatable
• Pickling

  -immersion in vinegar or other acids and spices

  -soak in brine for several weeks

  ex: cucumbers, carrots, radish, papaya
• Jellying

  -easiest method

  -gelled or thickened fruit products with low ph w/ sugar
• Drying

  -oldest method

  -removing water
• Salting

  -salt applied to lower moisture content

  -has a certain odor released

  Osmosis > adding salt to a fish to release water or moisture.
• Salinometer - measure the salinity of a brine ( concentration of salt)
• 2 types of Salting:

  Dry Salting

  -sprinkling salt to draw out moisture

  Wet Salting

  -soaking in mixture of salt or also called "brine"
• Smoking

  -incorporating flavor from smoke

  -taste depends on the kind of wood used
• Tools for smoking:

  1. Baklad - bamboo, fish prior for smoking
  2. Bakol - basket for transportation
  3. Dinarayan - smoking tray out of wood
  4. Panakip - keep fish submerged in boiling
  5. Panandok - scoop
  6. pugon- concrete heat source
• Freezing

  -quick and convenient way to preserve foods

  -does not sterilize nor destroy organisms

  -extreme cold slows down microbial growth
• Chopping boards:

  1. red- raw meat and poultry
  2. blue - raw fish
  3. yellow - cooked meat
  4. white - dairy
  5. brown - root vegetables
  6. green - vegies and fruits
  7. violet - allergens
• Anemometer - measure the velocity of wind
• 2 types of drying:

  Oven drying - in oven

  Rack drying - placing in rack under hot sun
• In caring for your cooking equipment, follow the steps below:

  1. Remove all burnt sediment and wipe grease from top of

  stove after each use.

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

  3. When cool, wash top of stove.

  4. Keep burners clean. Gas burners can be soaked and

  scrubbed with a stiff brush.

  5. Wipe with a clean cloth dipped in a sanitizing solution.