LESSON 2: FOOD PROCESSING: Procedures, Tools, & Equipment

• Bottling / Canning

  1. Processing method that removes oxygen

  2. Destroy enzymes

  3. Kill and prevent the growth of undesirable bacteria, yeasts, and molds

  4. Help form a high vacuum in cans
• Napoleon Bonaparte offers a reward of 12,000 francs for the invention of a new food preservation


  1795
• Nicolas Appert discovered that the application of heat to food in sealed glass bottles preserved it from deterioration


  1809
• Peter Durand, an Englishman used Appert's method on a wide range and created "tin canister"


  1810
• The Ball Corporation starts manufacturing glass jars for home canning


  1884

  
• How to Can?
• Tools & Materials


  • Jars, Lids, & Rings
  • Canning Recipe & Ingredients
  • Large Canning Pot & Removable Jar Rack
  • Large Pot
  • Small pot
  • Tea kettle
  • Jar Lifter
  • Funnel, Ladle, & Plastic Spatula
  • Paper and Cloth Towel, Cooling Rack, and Timer
• Water Bathing Procedure


  1. Choose the food

  2. Consult a recipe

  3. Wash your hands thoroughly

  4. Make the canning liquid

  5. Sterilize jars and lids

  6. Heat the water bath

  7. Fill the jars

  8. Close the jars

  9. Fill the rack

  10. Simmer

  11. Cool down
• Is tomato a fruit or vegetable?

  
• Botanically, the edible tomato is a fruit. In common usage, the tomato is a vegetable in that it is usually consumed during the main meal. Therefore, the tomato is both a fruit and a vegetable.
• Curing


  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
• How to Make Homemade Ham?

  1. Decide what kind of meat you'd like to use

  2. Trim off any excess fat, tendons, or meat

  3. Consider stabbing the meat with a prong

  4. Prepare pre-mixed curing salt or mix your own

  5. Use a ratio of 2:1000 sodium nitrite and salt

  6. Mix up your spices along with your curing salt

  7. Rub the curing salt and spice mix over the meat

  8. Refrigerate the meat for 7 to 10 days

  9. Rinse off all the salt/spice mix after refrigerated

  10. Roll up the meat (optional)

  11. Wrap the meat in tightly cheesecloth

  12. Tie up your meat to help it keep its shape (optional)

  13. Label the meat and hang in a cool, dark place for 2 weeks to 2 months

  14. Serve and enjoy
• Fermenting


  Processing method that transforms carbohydrates into alcohol or acid through the actions of microorganisms that causes food to become more nutritious and palatable
• How to Make Kimchi?

  1. Slice the cabbage into quarters

  2. Cut each quarter into strips

  3. Combine the cabbage and salt in a bowl

  4. Cover the cabbage with water for 1 to 2 hours

  5. Pour the cabbage into a colander to drain and collect the brine

  6. Rinse the cabbage with cold water 3 times and drain it again

  7. Mix the garlic, ginger, sugar, and fish sauce

  8. Stir in the red pepper flakes

  9. Combine the cabbage, radish, spring onions, and paste

  10. Pack the kimchi in a glass jar and add the brine to it

  11. Allow the kimchi to ferment for up to 5 days

  12. Transfer the kimchi to the refrigerator

  13. Store kimchi in the fridge for 3 to 5 months
• Pickling


  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
• Pickling Procedure

  1. Peel the cucumbers

  2. Slice the cucumbers

  3. Place the cucumbers in a 2-quart container or jar

  4. Add the garlic, peppercorns, and dried bay leaf

  5. Make the pickling mixture. Combine sugar, vinegar, and water

  6. Pour the pickling mixture over the cucumbers

  7. Cover and refrigerate

  8. Serve
• Jellying


  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 Procedure

  1. Prepare the fruit

  2. Crush the fruit

  3. Prepare the fruit in a large saucepan

  4. Bring the fruit mixture to a full rolling boil

  5. Pour in the sugar

  6. Let the fruit mixture simmer for 5-20 minutes

  7. Use a spoon to skim any foam or bubbles off

  8. Ladle the jam or jelly into the prepared jars
• Drying


  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
• Tools & Materials

  • Descalers/Scalers
  • Knives
  • Chopping board
  • Scissors
  • Tongs
  • Anemometer
  • Dehydrator
• Chopping board (color coding): Raw Meat, Raw Fish, Cooked Meat, Root Vegetables, Salad & Fruit, Bakery & Dairy, Allergens
• Descalers/Scalers


  Used in removing the scales of a fish
• Knives


  Used for cutting or slicing fish or meat; for scaling fish
• Chopping board


  A wooden or plastic board where meats and vegetables can be cut
• Foods that can be cut on a chopping board

  • Raw Meat
  • Raw Fish
  • Cooked Meat
  • Root Vegetables
  • Salad & Fruit
  • Bakery & Dairy
  • Allergens
• Scissors


  Used for opening food packages, cutting tape or string to package foods, for trimming off fins of fish, for picking up or handling food
• Tongs


  Used for picking up or handling food
• Anemometer


  Used to determine the velocity of the wind in sun drying
• Dehydrator


  A device that removes moisture from food to aid in its preservation
• Oven drying


  1. Select fruits that are suitable for drying

  2. Wash the fruit

  3. Cut larger fruit into very thin slices

  4. Lay fruit on a parchment covered cooking sheet

  5. Place tray of fruit in oven

  6. Dry for 4 to 8 hours

  7. Remove from oven when fruit is sufficiently dehydrated
• Rack-drying


  1. Choose a hot day

  2. Place the fruit on screens

  3. Place the tray in sunlight
• Dehydrator


  1. Set the dehydrator to its "fruit" setting

  2. Dry the fruit for 24 to 48 hours

  3. Collect the finished fruit
• 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.
• Salinometer


  Used to measure the salinity of a brine (concentration of salt)
• Weighing scales


  Used to measure large and small quantities of ingredients
• Measuring spoons


  Used to measure an amount of a substance, either liquid or dry, when cooking
• Measuring cups


  Used primarily to measure the volume of liquid or powder-form cooking ingredients