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PICKLING
TABLE OF CONTENTS
4. Methodology
Procedure 6-10
11
• Precaution 11
Budget
11-12
Estimate of cost of capital, selling
prices and profit 12
• Proof of transaction
5. Results and Interpretation of Data
• Observation 13
6. Discussion 13
7. Bibliography 14
ACKNOWLEDGEMENT
First of all I would like to pay my gratitude to the almighty Allah for
giving me the ability to work hard successfully. Words actually will
never be enough to express of my gratefulness. I will try level best
to express of my gratefulness towards some people.
• Introduction of project
Pickling is the process of using an acidic brine to preserve a
food. Acidic brines are made with either salty water, sugar
water, lemon juice, or vinegar. Either substance (or sometimes
a combination of them) is poured over vegetables, fruit, meat or
fish which are then placed in a tight jar for a few days. This
process changes the taste , making them more sour.
• Objective
To determine technology in food production regarding quality and quantity
of food and technology development in food processing and To understand
and appreciate the importance of substances movement across the plasma
membrane in daily life.
• Method
The pickling process is driven by osmosis which is movement of water through
osmosis. The solution which usually have high concentration of substance will
diffuse its water into the stuff that is being pickled, that has lower
concentration of water. As a result, the pickles will have a softer texture and
will increase in size .
• Conclusion
Pickling contributes to food sustainability through preservation, safety and the
production of food components. The desirable flavour of pickled foods is
predominantly due to the acid, sugar and volatile flavour compounds. As the
acidic solution kills all the germs, the original texture and taste of the pickles
will change. Pickling increases nutritional values with the biochemical exchange
it produces, and allows us to live healthier lives.
MATERIALS AND APPARATUS
Salt
Water
mango
Materials
1. An unripe mango
2. 2 spoon of salt
3. 300ml of water
Apparatus
1. Knife
2. A bowl or container
3. Cutting board
METHODOLOGY
o Procedure
1. Peel the mango
• Precautions
1. Wash your hands and make sure the apparatus is completely clean to
avoid bacteria from our food.
2. Be careful when using knife
• Budget
Materials Quantity Price for I(RM) Total (RM)
A mango 1 RM2.50 RM 2.50
Total RM 3.50
Mr Sidek 5 22.50
DISCUSSION
From the project carried out, it can be concluded that Pickling contributes to food
sustainability through preservation, safety and the production of food
components.Pick. Howeverling kills the bacteria in food and make them last longer.
It is also may support heart health which is good for human. Consuming pickled
foods as part of a healthy, balanced diet appears to be associated with good
digestive system. Its also proven to regulate blood sugar level . However, too much
consumption will lead to highj blood pressure.