FERMENTATION & PICKLING

SELF-CHECK # 1-1
DIRECTIONS: Complete the key words by supplying the missing letters. You are
provided with clues. Write your answer in a piece of pad paper.

1. _ _ L_ _C_ used to accurately measure the mass of an

object.

2. C _ _ _ ‘S K _ _ _ E most frequently used knife in the kitchen, for

general purpose slicing, chopping, dicing, etc.

3. _E_S___N_ C__S used for liquid and dry measures

4. S_A_I__ C _ _ T_ I _ used to soak raw materials before processing

E_ _ or utensils and tools for sanitizing

5. F _ _ M _ N _ _ T _ _ N V_ holds the product while in the fermentation

T process

6. CH_ _ P_ _ G B_ _ R D used with knives when cutting, chopping,

slicing, etc.
used to drain washed or cooked vegetables
7. _OL_ _ D _ _ B_ _ L
salad greens, pasta, and other foods
used to pick up and handle food
8. _ OO_ T_N _ S
measure temperature
9. T _ _ R _ O M_ T _ R
simple instrument to measure the nutritional
10. R_F_ A_ _ _M _ T _ R
content of fruits and vegetables

SELF-CHECK # 2-1
INSTRUCTIONS: Match the definition in Column A to the ingredient in Column B
Write letter of the correct answer in a piece of pad paper.
COLUMN A COLUMN B

___ 1. Also known as vitamin C A. Sugar

_

___ 2. Its chemical name is sodium chloride. B. Ascorbic Acid

_
___ 3. Used to prevent the softening of fruits C. Brine
_
___ 4. A solution of water and salt D. Vinegar
_
___ 5. Commercially extracted from lemon juice, but E. Firming Agent
_ can be found naturally in citrus fruits
___ 6. A living organism used in fermentation F. Citric Acid
_
___ 7. A preservative secreted in the urine G. Spices
_
___ 8. Used in small amounts to give flavor to foods H. Yeast
_
___ 9. Also known as sucrose I. Sodium Benzoate
_
___ 10. A product of acetic acid fermentation J. Salt
_

SELF-CHECK # 2-2
IDENTIFICATION : Write the correct word that describe the statement.

_______________ 1. MP in MP Foods stands for what?

_______________ 2. How much sugar does a Brix reading of 22 oBx contain?

3. True or False. Fruit worms are more dangerous to people

than meat worms.
_______________

_______________ 4. What is the volume of 1 gram of liquid water (in ml)?

_______________ 5. For plants, what does the fruit primarily protect?

_______________ 6. True or False: a gram is equal to a teaspoon?

_______________ 7. Escherichia coli is an example of a Coliform bacteria. T or

F?
 8. In a food label, the first ingredient mentioned is the
greatest in amount. True or False?
_______________

_______________ 9. All molds spoil food. True or False?

_______________ 10. The pigment that makes green plant leaves look green.

SELF-CHECK # 3-1
Answer the following questions:
1. It is a clear brown liquid seasoning with a characteristic odor commonly added to
traditionally prepared Southeast Asian food. Production of the sauce may vary
according to country of origin and species of fish used.

2. What are the main quality parameters in assessing quality fermented fish products.

3. What are the main causes of spoilage in fermented fishery products.

4. In traditional process for fish sauces, in what concentration of salt is mixed small un-
eviscerated sea fish.

5. In traditional process for fish sauces, the mixture is sealed in a jar and held for how
many months for fermentation.

SELF-CHECK # 4-1
Answer the following questions:
1. It means sour wine?
2. What are the two stages of the chemical reaction for making vinegar?
3. What is the microorganism responsible in acetic acid fermentation. Pickles are
fruits and
4. What do you call the fruits and vegetables (singly or in combination) which are
preserved in vinegar with or without spices?
5. Write the characteristics of the finish products of the following materials after
undergoing lactic acid fermentation:
Name Characteristic
Alamang (Aceticus sp.)
 Balut (Galus galus)
Bayabas (Guajava officinale L.)
Hipon (Aceiis indicus)
Kamias (Averrhoa bilimbi L.)
Kesong-puti
Labong (Bambusa vulgaris L.)
Longanisa (Sus scropa)
Mungo (Phasectus radiatus L.)
Paho (Mangifera altissima L.)
Philippine yoghurt (Bos indicus)
Rice (Oryza sativa L.)
Santol (Sandoricum koejape L.)
Tahong (Myllius sp.)
Talangka (Small crabs sp.)
Tocino (Sus scropa)
Ubod (Cocos nucifera L.)
Wheat (Triticum vilgare L.)

SELF-CHECK # 4-2
A. Answer the following questions
1. What are the seven ingredients for pickling?
2. What is Brined Pickles or Fermented Pickles
3. What are the qualities of good tomato paste?
4. My favorite pickle recipe is from my grand-mother and does not call for a boiling
water bath process. Do I really need to process pickles?
5. What is basic thing to remember in order to attain good quality pickled products

B. Give the three pickling solution formulations

SUGAR CONCENTRATION

SELF CHECK #1-1

Identify raw materials needed for sugar concentration:
A. Select the correct answer
1. The principle of preservation by sugar concentration involves
a. use of high salt concentration
b. use of low sugar concentration
c. use of high sugar concentration
d. use of low salt concentration
2. The main ingredient in preservation by sugar concentration are
a. fruit and sugar/ sweetness
b. fruit and water
c. fruit and flavoring
d. sugar, flavoring and water
3. Which of the following fruit is not used as a raw material for sugar concentrate
a. guava
b. soursop
c. strawberry
d. cashew
4. In food preparation, the function of sugar is
a. sweetening agent
b. main ingredient
c. preserving agent
d. texture improver
e. all of the above

B. Enumeration/Identification
1. Enumerate five (5) fruits used in jelly making
a.
b.
c.
d.
 e.
2. Enumerate five (5) fruits/vegetables used in jam making
a.
b.
c.
d.
e.
3. Enumerate the products of preservation by sugar concentrates using high
sugar-high solids
a.
b.
c.
d.
e.
4. Enumerate the products of preservation by sugar concentrates using high
concentration of sugar with or without the presence of acid
a.
b.
c.
5. What are the kinds of sugar according to sources
a.
b.
6. Enumerate the market forms of sugars
a.
b.
c.
d.
e.
f.
g.
h.
7. What are the kinds of sugar according to chemical form
a.
b.
8. Enumerate the functions of sugar in food preparation
a.
b.
c.
d.
e.
f.
g.
h.
9. Name four (4) various pigments of fruits and vegetables
 a.
b.
c.
d.
10. Two (2) classes of fruits according to capability of being ripened after
harvest
a.
b.
SELF-CHECK #2-1
______1. Instrument required to measure the hydrogen-ion concentration of a pectin
solution.
______2. Juice that is usually used to supplement the acidity of fruits lacking in
tartness.
______3. Instrument used to measure the viscosity of a pectin solution.
______4. The temperature sufficient to extract the pectin from pulp of fruits.
______5. Length of time for processing jelly in boiling water bath to prevent the growth
of certain molds.

SELF CHECK # 3-1

Filling the blank:

1. The exact concentration of sugar will depend upon the quantity and quality of the
pectin and upon the ______________________concentration of the mixture.
2. A _____________________is and indication that all the variables that influence gel
formation are at least sufficiently concentrated.
3. _____________________are likely to form in jellies made with pectin concentrate
and a short boil, which gives little opportunity for inversion of sucrose.
4. _____________________ weeping or bleeding is cause by too high which breaks
up the gel network of jam, too little pectin, excess water and excess of invert sugar.
5. ______________________ or shrunken fruit is caused by boiling of fruit with peel in
heavy syrup with insufficient pre-cooking.