Tle Q4 L2

• Bottling/ Canning is a processing method that removes oxygen; destroy enzymes; kill and prevent the growth of undesirable bacteria, yeasts, and molds; and help form a high vacuum in cans.
• Napoleon Bonaparte offers a reward of 12, 000 francs for the invention of a new food preservation.
• Nicolas Appert discovered that the application of heat to food in sealed glass bottles preserved it from deterioration.
• Peter Durand, an Englishman used Appert’s method on a wide range and created “tin canister.”
• The Ball Corporation starts manufacturing glass jars for home canning.
• CURING is a method of food preservation and flavoring processes in meat and fish by the combination of salt, sugar, and nitrate for the purpose of incorporating flavor and color.
• FERMENTING is a processing method that transforms carbohydrates into alcohol or acid through the actions of microorganisms that causes food to become more nutritious and palatable.
• PICKLING is the process of preserving food by either anaerobic fermentation or by immersion in vinegar (or other acid) and spices. This process involves soaking the food in brine for several weeks.
• JELLYING are gelled or thickened fruit products with a low pH, cooked and preserved with sugars. Products include fruit butters, jellies, preserves, jams and similar products.
• JELLYING are gelled or thickened fruit products with a low pH, cooked and preserved with sugars. Products include fruit butters, jellies, preserves, jams and similar products.
• DRYING is the oldest method of preserving food, and is the process of removing water from food by circulating hot air through it or other means, which prohibits the growth of enzymes and bacteria.
• In ancient times the sun and wind would have naturally dried foods.
• Vegetables and fruits were also dried from the earliest times. Romans were particularly fond of any dried fruit they could make.
• In 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. Fire was used.
• 1. Descalers/Scalers - they are used in removing the scales of a fish.
• 2. Knives - used for cutting or slicing fish or meat; for scaling fish
• 3. Chopping board - a wooden or plastic board where meats and vegetables can be cut.
• Red- Raw Meat

  Blue- Raw Fish

  Yellow- Cooked Meat

  Brown- Root Vegetables

  Green- Salad & Fruit

  White- Bakery & Dairy

  Violet- Allergens
• 4. Scissors - for opening food packages, cutting tape or string to package foods - for trimming – off fins of fish
• 5. Tongs - for picking up or handling food
• 6. Anemometer - it is used to determine the velocity of the wind in sun drying.
• 7. Dehydrator - a device that removes moisture from food to aid in its preservation
• SALTING application of salt whereby the moisture content is lowered to the point where bacterial and enzymatic activities are retarded. The end of the process is when it has reached the required salinity, taste, consistency, and odor.
• DRY SALTING - a fermentation method that involves sprinkling salt onto a dry vegetable to draw out the water.
• WET SALTING - keep the fish for a long time in a solution of salt and water, otherwise known as ”brine
• 1. Salinometer - it is used to measure the salinity of a brine (concentration of salt)
• 2. Weighing scales - used to measure large and sma
• 3. Measuring spoons - used to measure an amount of a substance, either liquid or dry, when cooking
• 4. Measuring cups - used primarily to measure the volume of liquid or powder form cooking ingredients
• 5. Oil drum - used as a container to keep salted fish during the process
• 6. Earthen pots - are used in storing
• 7. Wooden vat - is a container used in the salting process
• 8. Wooden shovel/spade - is used for mixing or stirring the mixture of salt and small fish for salting
• SMOKING preserving fish and other meats by the application of smoke with the aid of salting, drying, and heating treatment. It imparts flavor to the food and smoke helps keep bacteria-carrying￾insects away during the drying process.
• 1. Baklad - made of bamboo used in drying the fish prior to smoking
• 2. Bakol - a bamboo basket used to transport smoked fish
• 3. Dinarayan - is a smoking tray made of wood
• 4. Panakip - is a bamboo cover used to keep fish submerged in the brine while boiling
• 6. Pugon - a concrete heat source used when pre-cooking fish in a brine
• 5. Panandok - is a big metal ladle to scoop up the cooked fish from the boiling brine