Name: Shim Edward R.

Ampongan
Year & Section: BTVTED II-B FSM

SUBJECT CODE: FSM 5

DESCRIPTIVE TITLE: FOOD PROCEESING, PACKAGING AND LABELING

Module 3

Pre- Test

I. Identification: Direction: Identify the term being described. Write your answers on
 your answer sheet.

1. Concentration Process
2. Evaporation
3. Marmalades
4. Jams
5. Jellies
6. Osmotic Dehydrations
7. Fermentation
8. Curing
9. Smoking
10. Salt

Learning Task Sheet

Task # 1: Analysis of Differences and similarities

Direction: Illustrate the differences and similarities (if there is) of the following
word or group of words given below by using Venn Diagram, and reflect
your own analysis.

A. Salting Vs Curing

Salting vs Curing

Salting is the preservation of
food with the use of salt. Cuts
of meat could be preserved
by treating them with salt
solution or by packing them
in dry salt.
Curing is the
preservation of food
through the use of a
combination of salt,
sugar and either nitrate
They are both use that helps preserve
salt for food meat or fish and make
preservation. them last for days or
even weeks

B. Pickling Vs Fermentation
 Pickling vs Fermenting

Fermentation is an
anaerobic process
Pickling is in which
defined as the microorganisms
like yeast and
process of
bacteria break
preserving a Both are down food
food by either methods of components into
anaerobic
fermentation in
preserving other products.
This gives
brine or food. fermented foods
immersion in their unique and
vinegar. desirable taste,
aroma, texture and
appearance.

C. Concentration Vs Sugar preservation

Concentration vs Sugar Preservation

is the process of
is usually employed
desiccating a food
as a pre-treatment to
by first dehydrating
reduce the initial
it, then packing it
moisture content of
different foods like,
Methods of with pure sugar.
preserving This sugar can be
milk, tea or coffee
crystalline in the
prior to their final foods using form of table or raw
dehydration in a sugar. sugar, or it can be
spray or freeze dryer.
a high sugar
density liquid such
as honey, syrup or
molasses.

D. Food Additives Vs Preservatives

 Preservatives vs Food Additives

Preservatives are Food additives are

Both are related with
added to food to natural or synthetic
fight spoilage by processing of food chemicals added to
bacteria, molds, materials. Not only food to preserve
fungus and yeast. It processing, but also flavor, enhance its
keeps food fresher they engage with food texture or
for longer periods of appearance, or for
time, extending its storage too. All of other technological
shelf life. Food these things are functions. These are
preservatives also chemical compounds, among the safest
are used to slow or which may add chemicals in food due
prevent changes in to their low toxicity,
color, flavor or naturally or artificially rigorous safety
texture and delay to the food. testing, and control of
rancidity. use by the law

Task # 2: Views of Ways

Direction: Watch a video presentation in Yu tube about packaging and labeling

the product and make a narrative report about what you have seen and
learned in the presentation.

Packaging, according to the video I watched, refers to the process of designing and developing a
suitable package for enclosing and holding the product so that it can be easily covered and
secured. Labeling, on the other hand, refers to the text, design, symbol, logo, instructions and
usage suggestions, and so on. Marketers can use labeling and packaging to entice potential
buyers to buy the product. Packaging is also used for convenience and the transmission of
information.

Packages and labels convey information about how to use, transport, recycle, or dispose of the
package or product. The most common information on descriptive and informative labels is about
the product's use and care, the manufacturer's name and address, the expiry date, the
ingredients/components, shipping and handling, certificates and warranties, warnings and
suggestions.

After I watched the video I discovered that food labels are a legal requirement and that they are
important for a variety of reasons. They assist consumers in making informed decisions about the
food they purchase, in storing and using it safely, and in planning when they will consume it, all of
which help to reduce food waste.

Reference : https://www.youtube.com/watch?v=90woUvhV94o&t=750s

Task # 3: Complete Me
Direction: Fill the blank with a word or group of words to make the sentence
complete. Write your answers on your answer sheets. (20 items)

1 Labeling.
2. Primary, Secondary, and Tertiary.
3. moist and tender.
4. Synthetic Color
5. pekel, meaning brine.
6. Pickling
7. dinailan
8. Fermentation
9. Osmotic Dehydration
10. Curing Salt .
11. salt, sugar, and nitrite.
12. Evaporation.
13. Drying and Dehydration

POST TEST

Identification: Direction: Identify the term being described. Write your answers on
your answer sheet.

1. Osmotic Dehydration
2. Fermentation
3. Curing
4. Smoking
5. Salt
6. Concentration Processing
7. Evaporation
8. Marmalades
9. Jams
10. Jellies