PDF Food Processing Module

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FOOD PROCESSING,
PACKAGING AND MARKETING
MANAGEMENT
3
FOREWORD
The food processing industry is enormously significant in our country’s

development because of the vital linkages and synergies it promotes to our
economy, industry and agriculture. Fast growth in the food processing sector
and simultaneous improvement in the development of value chain are also of
great importance to achieve favorable terms of trade for agriculture both in
the domestic and the international markets. Even important is the crucial
contribution that an efficient food processing industry provides in ensuring
the nation's food security; for instance, the post-harvest losses of selected
fruits and vegetables. Given the trade in production of food commodities, the
Food Processing Industry in our country is on an assured track of growth and
profitability especially in these pandemic times.
There is an opportunity for large investments in food and food

processing technologies, skills and equipment. The major interventions in this
context are Salting, Canning, Dairy and Food Processing, Specialty Processing,
Packaging, Frozen Food / Refrigeration and Thermo Processing, Fruits and
Vegetables, Fisheries, Milk and Milk Products, Meat and Poultry, Packaged /
Convenience Foods and Meat Processing. This module will help the users to
learn important life skills which could enable them to have a livelihood
especially during this pandemic.
FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

AND MARKETING COLLEGE
MARICEL R. MOJICA
and GINA TABIA
4
MODULE USER’S GUIDE
HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIAL
Welcome!
The unit of competency, PRESENT DESSERTS is one of the

competencies of BREAD AND PASTRY PRODUCTION NCII. This is a course
which comprises the knowledge, skills and attitudes required for TVET trainer
to possess.
The module, FOOD PROCESSING, PACKAGING AND MARKETING

MANAGEMENT, contains training materials and activities related to salting,
canning, and sugar preservation, fermenting and curing.
In this module, you are recommended to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self- Checks, Task Sheets and Job Sheets.
Follow and perform the activities on your own. If you have questions, do not
falter to ask for help from your facilitator.
Remember to:
● Read the Information Sheets and complete the Self-Checks. Suggested
references are included to supplement the materials provided in this module.
● Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that follows the
sheets.
● Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the Institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to evaluate
you. The results of your assessment will be recorded in your Progress Chart
and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this

competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.
You need to complete this module before you can perform the next
module.

MARICEL R. MOJICA
and GINA TABIA
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PRE-TEST (45 points)
Test 1. Directions: Read each item carefully. Choose the best answer to each
given question. Write the letter of your answer on the space before each
number (35 points).
______ 1. What is the answer to the problem of inadequate supply as well as the
need for nutrition and palatable meals for the family?
A. Food Fortification C. Food Preservation
B. Food Manufacturing D. Food Processing
______ 2. What do you call the procedure needed to change the food source
which alters the physical, chemical and microbiological aspect of food?
A. Food Enrichment C. Food Preservation
B. Food Fortification D. Food Processing
______ 3. If most of the people in an eatery lack proper knowledge on

preparing food safely, what will happen to the food that they serve?
A. The food will be contaminated C. The food will be destroyed
B. The food will be adulterated D. The food will be sterilized
______ 4. Pedro wants to preserve his unsold fish. Which of the following is
the easiest and widely used physical method of preservation?
A. Bagoong C. Patis
B. Daing D. Tinapa
______ 5. Patricia is preparing the vegetables for pickling. How will she
maintain the color of fresh fruits and vegetables?
A. Through blanching C. Through sterilization
B. Through boiling D. Through the use of baking soda
______ 6. Camille wants to build a small business. She doesn’t have enough
capital to buy sophisticated equipment. Which of the following method needs
the least utensils, tools and equipment?
A. Drying C. Pasteurization
B. Fermentation D. Thermal Processing

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and GINA TABIA
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______ 7. Mrs. Reyes made a ginger juice for her sore throat and she
transferred it into a container. What canning method did she use to preserve
it?
A. Boiling water bath method C. Open kettle method
B. Hot packed method D. Raw method
______ 8. Mitch noticed that the pechay she bought yesterday has lost its
crispiness and the stem withered because she forgot to put it in the
refrigerator. What type of food spoilage occurred?
A. Biological contamination C. Microbial contamination
B. Chemical contamination D. Physical contamination
______ 9. What provides the structure and the kind of stiffness in jellies and
jams by forming a water-holding network within the juice or crushed fruit?
A. Acid C. Pectin
B. Benzoate D. Sorbate
______ 10. The Perez family has mango trees in their garden and they noticed
that some of the mangoes were just falling on the ground. They wanted to
make the mangoes useful. What suitable food preservation method can they
do with them?
A. Canning C. Salting
B. Fermentation D. Sugar preservation
______ 11. Rica put the strawberry jams in glass jars and cooked them in
boiling water for 10 minutes. What kind of canning method did she use?
______ 12. The food service students bought fruits and vegetables in advance
for their laboratory activities tomorrow and they wanted to maintain their
freshness. What method can they use?
A. Blanching C. Drying
B. Chilling D. Freezing
______ 13. Mrs. Santos needs to peel the tomatoes before preserving them.
What method can she apply to peel the tomatoes easily?
A. Blanching C. Pasteurizing
B. Boiling D. Sterilizing
______ 14. Dave made mango jam. He cooked the mixture until 105 degree
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and GINA TABIA
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Celsius and poured it into a jar while still hot to allow the heat to seal the lid
of the jar. What kind of canning method did he use?
______ 15. Zyra’s Company made a yogurt which used bacteria to produce
their product. What kind of food preservation did they use to make this
product?
A. Canning C. Pickling
B. Fermentation D. Salting
______ 16. What tool, which should not be washed in cold water while still
hot, is needed to make a perfect mango jam?
A. Candy thermometer C. Hydrometer
B. Salinometer D. Thermometer
______ 17. Mike loves breakfast food. How should frankfurters, corned beef
and cheese be categorized as far as food processing is concerned?
A. Food Manufacturing C. Primary Food Processing
B. Food Preservation D. Secondary Food Processing
______ 18. How does oxidation reduction occur?

A. When oxygen gets into contact with fatty and oily foods
B. When water gets into contact with air
C. When fats and oils were used repeatedly
D. When rancidity takes place
______ 19. What is the category of food preservation method that destroys
or kills the spoilage agent?
A. Antimicrobial C. Bactericidal
B. Bacteriostatic D. Mycostatic
______ 20. All of these are classifications of food preservation methods. Which
is not?
A. According to application of chemical
B. Biological method
C. Heat application
D. Physical method

MARICEL R. MOJICA
and GINA TABIA
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______ 21. How are physical approaches applied in food preservation

method?
A. Alcoholic and acidic fermentations
B. Canning procedures
C. Controlling temperatures such as heating and chilling
D. Hermetic sealing
______ 22. How is biological method applied in food preservation method?

A. Through alcoholic, acidic and lactic acid fermentation
B. Through exposure to air
C. Through exposure to natural environment
D. Through the addition of preservatives
______ 23. The FSM class will make salted egg and burong manga. Which of
these Instruments can measure the amount of salt in a solution?
A. Candy Thermometer C. salinometer
B. Hydrometer D. spectrometer
______ 24. Gina wants to make a mango jam. Which of the following
instrument can identify the sugar content in a mango jam?
A. Candy Thermometer C. refractometer
B. Hydrometer D. salinometer
______ 25. How can loss of vitamin C in fruit juices be prevented?

A. By not exposing it to direct light C. Through sterilization
B. Through boiling D. Through water bath
______ 26. In what way does liquefaction occur in food products?

A. Addition of other ingredients
B. Prolonged cooking
C. When air gets into contact with food
D. When rodents and insects destroy it
______ 27. What do you call the preservation by heat application where food
is heated between 1000C and 600C?
A. Hot-filling C. Pasteurization
B. Boiling D. Sterilization
______ 28. JM wants to make dried fish. He wants to help his mother
preserve the extra fish his father caught last night by making a mixture of salt
and water. What do you call this solution?
A. Brine solution C. Pickling solution
B. Fermentation solution D. Syrup

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and GINA TABIA
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______ 29. How does the preservative action of refrigeration and chilling
take place?
A. Long term method of preservation
B. Retardation of the growth of metabolic microorganisms
C. Speeds up chemical reaction
D. Speeds up post-harvest of fruits and vegetables
______ 30. How do we ensure that there will be no viable microorganism

present in food?
A. Through canning C. Through pasteurization
B. Through hot filling D. Through sterilization
______ 31. What is used to contain, to protect, to preserve, to offer

information and to sell food attractively?
A. Food Labels C. Primary Package
B. Food Packaging D. Secondary Package
______ 32. Which of these best describe a recyclable packaging material?

A. A biodegradable material
B. A disposable material
C. A non-biodegradable material
D. A packaging that is made of materials that can be used again after
processing
______ 33. Which of the following DOES NOT HAVE to be printed on a label by
law?
A. Manufacturer’s name and contact detail
B. Net weight/Drained weight
C. Name and description of the product
D. Price
______ 34. Mila will make pastillas for her entrepreneurial activity. She
needs a type of packaging which gets into contact with the food itself. What
kind of packaging does she need?
A. Premium Package C. Secondary Package
B. Primary Package D. Tertiary Package
______ 35. How are unprocessed foods such as coconuts, pomelo and eggs
in shells packaged?
A. They are provided with efficient primary container by nature.
B. They are peeled, processed and wrapped carefully.
C. They are wrapped and placed in crates.
D. They are placed in boxes and crates for easy distribution.

MARICEL R. MOJICA
and GINA TABIA
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Test II. Directions: Read the given sentences carefully. If the sentence is
right, write TRUE; if the sentence is wrong, change the underlined word to
make it correct. Write your answer on the space provided before each number.
(10 points)
1. 3˚C to 65˚C is the temperature range where

pathogenic bacteria grow.
2. Fermentation is a process by which the living cell is

able to obtain energy through the breakdown of
glucose and other simple sugar.
3. Concentration is the addition of solutes like sugar

and salt to partially remove the water from the food
product.
4. Louise Pasteur was the French chemist known to be

the first zymologist, who originally defined fermentation
as “respiration withoutair.”
5. Thailand has nampla; Philippines has patis; and

Greece has liquamen.
6. If Saccharomyces produces ethyl alcohol, then

Lactobacillus produces lactic acid.
7. If Bagoong is made from fermented fish; Yoghurt is

made from fermented cheese.
8. Sun drying is the most common method of drying

and also the most unsanitary.
9. Dehydrated products are prone to mallard reactions.
10. Potassium sorbate is an anti-microbial agent,

particularly effective in inhibiting mold growth.

MARICEL R. MOJICA
and GINA TABIA
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MODULE CONTENT
COURSE CODE/TITLE: M4-FOOD PROCESSING, PACKAGING AND

MARKETING MANAGEMENT
MODULE TITLE: FOOD PROCESSING, PACKAGING AND

MARKETING MANAGEMENT
COURSE DESCRIPTION:
This course is designed to enhance the knowledge, skills, and work

attitude of food service managers in accordance with the needs of the industry.
It consists of competencies that a person must achieve to process food by sugar
preservation, fermentation and pickling, drying and dehydration, thermal
application and salting, curing and smoking.
Inclusive in each aforementioned competencies, is the task of packing

the processed food and operating simple packing equipment such as sealer.
The person must also have competencies in practicing Food Safety Act 2013,
cGMP, HACCP, OSHS and 7S of Good Housekeeping which includes following
relevant environmental rules and regulations.
TIME ALLOTMENT: 154 hours
COURSE LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
LO1. Acquire the basic and common competencies in food processing

through good manufacturing process procedure
LO2. Process food by sugar preservation
LO3. Process food by fermentation and pickling
LO4. Process food by drying and dehydration
LO5. Process food by thermal application
LO6. Process food by salting, curing and smoking
LO7. Market the finished products

MARICEL R. MOJICA S.Y. 2020-2021
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VALUES INFUSED:
1. Apply quality standards in processing fruits, vegetables and meat

products.
2. Practice health and safety precautions inside the laboratory.
3. Observe good housekeeping in the workplace.
4. Acquire entrepreneurial skills.
5. Show patriotism and resourcefulness by researching local ingredients
which can be utilized in the processed products.
6. Make unique, saleable, profitable and quality processed products.

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COURSE OUTLINE
Time Frame Topics
Orientation; discussion of course goals and expected

Week 1 outcomes; discussion of course policies; and grading
systems.
Introduction
Food Preservation, processing, packaging and
marketing
Week 2 to 3 Food processing tools, equipment and utensils
Common kitchen calculations
Good manufacturing practice and environmental
policies and procedures
Packaging development, safety and procedure
Material
Process food by sugar concentration

2.1 Prepare equipment, tools, materials and utensils
Week 4 to 5 2.2 Prepare the raw materials
2.3 Cook sugar concentrates
2.4 Pack sugar concentrated products
2.5 Perform post production activities
Week 6 to 7 Process by fermentation and pickling

Prepare raw materials
3.3 Perform Alcoholic Fermentation of Fruits/Vegetables
Perform Acetic Acid/ Lactic Acid fermentation/Pickling
of Vegetables
Ferment Fish and Other Marine Products
3.6 Prepare Production Report
Process food by drying and dehydration

Week 8 to 9 4.2 Prepare the raw materials
4.3 Dry pre-treated raw materials
4.4 Cool and sweat dried products
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4.5 Pack dried products

4.6 Perform post-production activities
Week 10 Midterm Exams
Process Food by Thermal Application

5.2 Prepare the raw materials
5.3Pasteurize the product
Week 11 to 12
5.4 Pack food products
5.5 Exhaust and seal food products
5.6 Apply thermal processing
5.7 Cool and wash packed Products
5.8 Conduct post production activities
Process Food by Salting, Curing and Smoking
Prepare equipment, tools, materials and utensils
Prepare the raw materials
Week 13 to 14 Make the product
Pack food product
Cool and wash packed product
Conduct post-production activities
Product Marketing
Week 15 Product/Package Information
7.2 Packaging Development
7.3 Packaging Designs and Trends
7.4 Food labeling requirement packaging designs and
trends
7.5 Food labeling requirement
7.6 Creating brand equity
Levels of Market Segmentation
8.1 Segment Marketing
Week 16 8.2 Niche Marketing
8.3 Local Marketing
8.4 Individual Marketing
Week 17 Institutional Assessment
Week 18 Final Exams

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ALIGNMENT OF COURSE OUTCOMES WITH SUMMATIVE

ASSESSMENT TASKS
COURSE PERFORMANCE EVIDENCESOF PERFORMANC
OUTCOMES INDICATORS PERFORMANCE E
STANDARDS
Pass formative and CMO 79 s.2017
summative E-portfolio on TESDA
LO1. Process examinations preparing and Training
food by sugar presenting quality Regulations
Produce quality processed food by
concentration processed food by sugar TESDA
sugar concentration Competency
concentration Based
Curriculum
LO2. Process summative E-portfolio on TESDA
food by examinations preparing and Training
producing Regulations
fermentation
Process quality fermented and
and pickling fermented and pickled product TESDA
pickled products Competency
Based
Curriculum
summative TESDA
LO3. Process E-portfolio on
examinations Training
food by drying producing quality
Regulations
dried and
and Produce quality
dehydrated
dehydration dried and TESDA
products
dehydrated Competency
product Based
Curriculum
summative TESDA
LO4. Process E-portfolio on
examinations Training
food by thermal processing food by
Regulations
application thermal application
Process food by
thermal TESDA
application Competency
Based
Curriculum
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LO5. Process
summative TESDA Training
food by salting, examinations E-portfolio on
Regulations
processing food by
curing and
salting, curing and
smoking Process quality TESDA
smoking
salted, cured and Competency Based
smoked products Curriculum

summative TESDA Training
LO6. Market
examinations Make E-portfolio of their Regulations
the finished a marketing plan or own marketing
products advertisement for strategy TESDA
their own product Competency Based
Curriculum

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INFORMATION SHEET NO. 1
HISTORY OF FOOD PRESERVATION
LEARNING OUTCOMES:
After reading this information sheet, you must be able to:
1. make an artistic timeline of the history of food preservation;
2. enumerate the importance of food processing, preservation and food
manufacturing in our daily life; and
3. appreciate the importance of food and its preservation.
INTRODUCTION
Food preservation and processing began with man’s evolution. From cave
dwelling to hunting, there was a necessity for primary processing in order to
extend the shelf life of the food to be shared with the rest of the group. There
were also evidences that plants had been used as food.
The astonishing fact about food preservation is that it permeated every culture
at nearly every moment in time. To survive, ancient man had to harness
nature. In frozen climates, man froze seal meat in the ice. In tropical climates,
man dried foods under the sun.
Food, by nature, begins to spoil the moment it is harvested. Food preservation
enabled ancient man to make roots and live in one place and form a
community. He no longer had to consume the kill or harvest immediately, but
could preserve some for later use. Each culture preserved their local food
sources using the same basic methods of food preservation.
Drying
In ancient times the sun and wind would have naturally dried foods. Evidence
shows that Middle East and oriental cultures actively dried foods as early as
12,000 B.C. in the hot sun. Later cultures left more evidence and each would
have methods and materials to reflect their food supplies—fish, wild game,
domestic animals, etc.
Vegetables and fruits were also dried from the earliest times. The Romans
were particularly fond of any dried fruit they could make. In the 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. A fire was used
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to create the heat needed to dry foods and in some cases smoking them as well.
Freezing
Freezing was an obvious preservation method in places with appropriate

climates. Any geographic area that had freezing temperatures for even part of
a year made use of the temperature to preserve foods. Less than freezing
temperatures were used to prolong storage times. Cellars, caves and cool
streams were put to good use for that purpose.
In America, estates had icehouses built to store ice and food. Soon the
“icehouse” became an “icebox”. In the 1800’s, mechanical refrigeration was
invented and was quickly put to use. Also in the late 1800’s Clarence Birdseye
discovered that quick freezing at very low temperatures made for better tasting
meats and vegetables. After some time he perfected his “quick freeze” process
and revolutionized this method of food preservation.
Fermenting
Fermentation was not invented, but rather discovered. No doubt that the first
beer was discovered when a few grains of barley were left in the rain.
Opportunistic microorganisms fermented the starch-derived sugars into
alcohols. This too can be said about fruits fermented into wine, cabbage into
Kim chi or sauerkraut, and so on. The skill of ancient peoples to observe,
harness, and encourage these fermentations are admirable. Some
anthropologists believe that mankind settled down from nomadic wanderers
into farmers to grow barley to make beer in roughly 10,000 BC. Beer was
nutritious and the alcohol was divine. It was treated as a gift from the gods.
Fermentation was a valuable food preservation method. It not only could
preserve foods, but it also created more nutritious foods and was used to create
more palatable foods from less than desirable ingredients.
Microorganisms responsible for fermentations can produce vitamins as they

ferment. This produces a more nutritious end product from the ingredients.
Pickling
Pickling is preserving foods in vinegar (or other acid). Vinegar is produced

from starches or sugars fermented first to alcohol and then the alcohol is
oxidized by certain bacteria to acetic acid. Wines, beers and ciders are all
routinely transformed into vinegars.
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Pickling may have originated when food was placed in wine or beer to preserve
it, since both have a low pH. Perhaps the wine or beer went sour and the taste
of the food in it was appealing. Containers had to be made of stoneware or
glass, since the vinegar would dissolve the metal pots.
Never ones to waste anything our ancestors found uses for everything. The left
over pickling brine found many uses. The Romans made a concentrated fish
pickle sauce called “garum”. It was powerful stuff packing a lot of fish taste in
a few drops.
There was a spectacular increase in food preservation in the sixteenth century

owing to the arrival in Europe of new foods. Ketchup was an oriental fish brine
that traveled the spice route to Europe and eventually to America where
someone finally added sugar to it. Spices were added to these pickling sauces
to make clever recipes. Soon chutneys, relishes, piccalillis, mustards, and
ketchups were commonplace. Worcester sauce was an accident from a
forgotten barrel of special relish. It aged for many years in the basement of the
Lea and Perrins Chemist shop.
Curing
The earliest curing was actually dehydration. Early cultures used salt to help
desiccate foods. Salting was common and even culinary by choosing raw salts
from different sources (rock salt, sea salt, spiced salt, etc.). In the 1800’s, it
was discovered that certain sources of salt gave meat a red color instead of the
usual unappetizing grey. Consumers overwhelmingly preferred the red
colored meat. In this mixture of salts were nitrites (saltpeter). As the
microbiology of Clostridium botulinum was elucidated in the 1920’s, it was
realized that nitrites inhibited this organism.
Jam and Jelly
Preservation with the use of honey or sugar was well known to the earliest
cultures. Fruits kept in honey were commonplace. In ancient Greece quince
was mixed with honey, dried somewhat and packed tightly into jars. The
Romans improved on the method by cooking the quince and honey producing
a solid texture.
The same fervor of trading with India and the Orient that brought pickled
foods to Europe also brought sugar cane. The housewives in northern climates,

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that do not have enough sunlight to successfully dry fruits, learned to make
preserves—heating the fruit with sugar.
Canning
Canning is the process in which foods are placed in jars or cans and heated to
a temperature that destroys microorganisms and inactivates enzymes.
This heating and later cooling forms a vacuum seal. The vacuum seal prevents
other microorganisms from re-contaminating the food within the jar or can.
Canning was the newest of the food preservation methods being pioneered in
the 1790s. A French confectioner, Nicolas Appert, discovered that the
application of heat to food in sealed glass bottles preserved the food from
deterioration. He theorized “if it works for wine, why not foods?” In about
1806,Appert's principles were successfully trialed by the French Navy on a
wide range of foods including meat, vegetables, fruit and even milk. Based on
Appert's methods, Englishman Peter Durand, used tin cans in 1810.
Appert had found a new and successful method to preserve foods, but he did
not fully understand it. It was thought that the exclusion of air was responsible
for the preservations. It was not until 1864 when Louis Pasteur discovered the
relationship between microorganisms and food spoilage/illness did it become
clearer. Just prior to Pasteur’s discovery, Raymond Chevalier-Appert patented
the pressure retort (canner) in 1851 to can at temperatures higher than 212ºF.
However, not until the 1920’s was the significance of this method known in
relation to Clostridiumbotulinum.
Conclusion
Some historians believe that food preservation was not only for sustenance,
but also cultural. They point to numerous special occasions where preserved
foods have religious or celebratory meanings. In America, more and more
people live in cities and procure foods commercially. They have been removed
from a rural self-sufficient way of life. Yet, for many, a garden is still a welcome
site. And, annually there exists a bounty crop of vegetables and fruits. It is this
cultural nature of preserved foods that survives today. Interests have shifted
from preserve “because we have to”, to “preserve because we like to.”
Brief History of Food Preservation

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 Food Preservation is as old as human civilization.

 Dating back to the civilization of Egypt, man had already devised various
methods of extending the shelf life and maintaining the quality of grains and
meat.
 Before the advent of preservatives, foods was placed in containers such
as clay jars to keep them from spoiling.
 Salt is the oldest chemical preservative which was used during the Middle
Ages. It has a desiccating effect which draws out water from the food.
 Early humans started to develop basic forms of food preservation such
as drying, salting and fermentation.
 The Chinese preserved vegetables by fermentation in prehistoric times
and preserved white cabbage in earthenwarepots.
 Fermentation, oil packing, pickling, salting and smoking are all ancient
preservation techniques.
 Refrigeration in caves or under cool water was also a well-known ancient
technique of food preservation.
 Places with lower temperature such as dry pits were used to keep grains
and other products.
 Salting was so important in Roman life that Roman soldiers received
“salarium” or salt, as payment. This is the origin of today’s salary.
 Ancient Mesoamericans used salt as a preservative in fish and other
foodstuff over long distance travel.
 Since Phoenician times(1250 B.C.) the standard practice for preserving
fish was to gut it, dry and pack it in layers with salt.
 Napoleon Bonaparte searched for a better mechanism to preserve foods
and offered 12,000 francs to the people who will device a safe food
preservation method.
 Nicolas Appert (Father of Canning), a French chemist observed that the
food heated in sealed container can preserve food as long as the container
remained unopened and the seal did not leak. He won the 12,000 francs from
Napoleon Bonaparte.
 50 years after the discovery by Nicolas Appert, another breakthrough
developed.
 Louis Pasteur noted the relationship between microorganisms and food
spoilage.

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SELF -CHECK NO. 1
Directions: Read each sentences well. Write TRUE if the sentence is correct
and FALSE if it is wrong.
1. Food starts spoiling the moment it is harvested.

2. The sun and wind naturally dried foods in the earliest times.
3. Greeks loved dried fruits in the earliest times.
4. Still houses were built in the middle ages for dried fruits,
herbs and vegetables.
5. Wind was used to dry fruits, vegetables, grains and other
important perishable food..
6. Freezing temperature were used to prolong the storage
times in America.
7. In 1890’s mechanical refrigeration was invented.
8. Pickling is preserving foods in vinegar.
9. Garum is a fish pickled sauce by the Romans.
10. Raymond Appert patented the pressure retort in 1851.

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TASK SHEET 1
POWERPOINT PRESENTATION
Title History of Food Preservation

Performance Outcome
With the available resources, materials and supplies, you must
create a PowerPoint presentation about the lesson in not less than 20
slides following the performance criteria checklist.
Supplies/Materials
Information Sheet No.1
Equipment
Laptop; desktop
Printer
Steps/Procedure
Read the Information Sheet Number 1 and do a research on the history
of food preservation, its concepts and principles. Include illustrations
which will further support the history.
Copy the important information and cite the references used.
Assessment Method
Oral Questioning
Portfolio

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TASK SHEET PERFORMANCE CRITERIA CHECKLIST 1
CRITERIA
Did you…. YES NO
1. Conduct a comprehensive research on the history of
food preservation, its concepts and principles?
2. Refer to Information Sheet 1?
3. Copy the information on the history of food

preservation, its concepts and principles?
Properly state in chronological order the important

historical account in food preservation?
5. Use your creativity and resourcefulness?

6. Follow the guidelines in making the PowerPoint
presentation?
Cite the references used in gathering information?

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INFORMATION SHEET 2
CONCEPTS AND PRINCIPLES OF PRESERVING AND PROCESSING

FOODS
LEARNING OUTCOMES:

a. identify the basic concepts and principles of preserving and processing
foods;
b. differentiate the three categories of Food Processing and Food
Preservation; and
c. explain the importance of preserving the nutrients in processed food.
INTRODUCTION
In this topic, concepts and principles of preserving and processing foods as

well as the categories of food preservation and processing will be discussed.
The prevention of food spoilage and the alteration of the food composition are
possible through these principles.
Basic Concepts and Principles of Preserving and Processing Foods
Food Preservation is the prevention of deterioration and spoilage in food. It is

the process of treating and handling food in such a way as to stop or greatly
slow down spoilage to prevent food borne illness and extend its shelf-life.
Over the years, many food preservation methods have been improved to
increase the shelf-life of foods while minimizing changes to the quality and
nutritional content. Many food preservation methods have also been used to
create foods for astronauts and for the armed forces. These foods must remain
safe to eat over a long shelf-life. All of the food preservation processes work by
slowing down the activity and growth of disease causing bacteria, or by killing
the bacteria all together. They also slow down or stop the action of enzymes
which can degrade the quality of the food.
 Temperature
 Water Activity
 pH

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Food Processing refers to methods and techniques used to transform or alter
food into other forms for human consumption. It is also the transformation of
raw food into a new food through the use of technology: chemical, physical or
other refining methods.
Reasons Why Foods are Processed
The following are the primary reasons why foods are processed:
 To be distributed worldwide
 To produce at a lower cost
 To keep food from spoiling
 To preserve seasonal food
 To remove toxins
Categories of Food Processing
There are three categories of food processing: primary processing, food preservation
and food manufacturing.
1. Primary Food Processing refers to the first step taken to change a food
source to food.
• Animals –slaughter
• Grains –milling
2. Food Preservation would mean curing, canning or freezing.
3. Food Manufacturing is a step further where the food may no longer have
semblance to the original source:
• Frankfurters/hotdogs, ice cream, fruit juices, instant coffee
Classifications of Food Preservation Methods
The food preservation methods can be classified into two: bactericidal and
bacteriostatic.
1. Bactericidal is a method that destroys or kills the spoilage agent through

thermal processes such as canning.
2. Bacteriostatic refers to method which does not eliminate the bacteria
responsible for spoilage but merely inhibit further action.

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Categories of Food Preservation Methods
1. Application of Chemical is the addition to food substance such as sugar,

salt, or chemical preservatives like sodium benzoate.
2. Biological Methods involve alcoholic or acidic fermentations.
3. Physical Methods mean controlling temperatures as in heating and
chilling, and controlling or reducing water activity as in drying and
concentration.
NATURE OF FOOD
Foods are from plants and animals, both terrestrial and aquatic. Let us look
closely into the nature of foods.
Major Components of Foods
The major components of food are:

 Water
 Carbohydrates
 Proteins
 Fats
 Vitamins and trace elements
Chemical Reactions in Foods
1. Maillard reaction (Non-Enzymatic browning). This involves a series of

reactions that lead to the production of brown color, loss of nutritional value
and formation of off-flavors and off-odors.
2. Enzymatic Browning. This is caused by enzymes polyphenol oxidases
which are known as tannins which are widely distributed in plant tissues.
3. Oxidation Reactions. The most significant of this is the development of
rancidity in fatty and oily food
Biochemical Substances of Foods
The following are the biochemical substances found in foods:

 Protein
 Fats
 Carbohydrates
 Vitamins
 Minerals

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SELF -CHECK NO. 2
Directions: Identify what is being described or defined in each item. Write your
answer on the space before each number.
1. The improvement of the shelf life of food while minimizing changes to

the quality and nutritional content.
2. The transformation of raw food into a new food through the use of
technology, physical or other refining method.
3. A step further where the food may no longer have semblance to the
original source.
4. A method of killing the spoilage agent through thermal process.
5. A method which inhibits only the action of bacteria.
6.
7.
8. These are the major components of food.
9.
10.

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TASK SHEET 2
PACKAGING MATERIALS
Title Packaging Materials

Performance Outcome
With the available resources, materials and supplies, you must
make different packaging materials for Jam, Pickled Vegetable,
Vinegar, Skinless Longganisa and Smoked Boneless Longganisa
following the performance criteria checklist.
Supplies/Materials
 Information Sheet No.2
 Art materials
 Packaging materials
Equipment
 Laptop; desktop
 Printer
Steps/Procedure
1. Read Information Sheet Number 2 and research on the
different features and designs of packaging materials.
2. Make different packaging materials for the required processed
products.
3. Be resourceful and artistic in designing.
4. Make an e-portfolio and submit it in the Google classroom.
Assessment Method:
 Oral Questioning
 Portfolio

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TASK SHEET PERFORMANCE CRITERIA CHECKLIST 2
CRITERIA
Did you…. YES NO
1. Make a comprehensive research on the history of
food preservation, its concepts and principles?
2. Refer to Information Sheet 2?
3. Copy the information on the history of food

preservation, its concepts andprinciples?
4. Properly state in chronological order the

important historical account in food
preservation?
5. Use your creativity and resourcefulness?
6. Follow the guidelines in making the
PowerPoint presentation?
7. Cite the references used in gathering
information?

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AGENTS OF SPOILAGE
LEARNING OUTCOMES:
After reading this information sheet, the learners must be able to:
1. differentiate the agents of spoilage;
2. identify the causes of spoilage and how it can be prevented; and
3. list down concrete ways to prevent spoilage of food at home.
INTRODUCTION
The pattern or process of food spoilage is different for each specific food items
because of the different composition of food as well its characteristics. In this
topic, the agents of food spoilage will be discussed and we will find out that the
differences in spoilage pattern are related by the nature of the food itself.
Agents of Spoilage
1. PHYSICAL refers to light, heat, cold, moisture, and rough handling; loss of
color, vitamin C, wilting of leafy vegetables, shriveling of fruits or lumping of
powders
2. CHEMICAL means oxygen and enzymes
3. BIOLOGICAL refers to molds, yeast, bacteria, parasites, insects and rodents;
Aflatoxin formation; liquefaction; fermentation and infestation
Food spoilage is defined as damage or injury to food rendering unsuitable

for human consumption.
1. Food must be considered spoiled if it is contaminated with pathogenic

microorganisms or various poisonous agents, such as pesticides,
heavy metals etc.
2. In most cases there does not need to be an evident sign of spoilage.
The food might look normal and only after eating it or by careful
bacteriological and toxicological investigation, one is able to realize
the defect.
3. Food decay or decomposition is implied when the term spoiled is
used.

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Causes of Food Spoilage
1. Growth and activity of microorganisms. Bacteria, yeasts and molds are

microorganisms that cause food spoilage. They produce various enzymes that
decompose the various constituents of food.
2. Enzyme activity. Action of enzymes found inherently in plant or animal
tissues start the decomposition of various food components after death of plant
or animal.
3. Chemical reactions. These are reactions that are not catalyzed by enzymes
e.g. oxidation of fat.
4. Vermin. Vermin includes weevils, ants, rats, cockroaches, mice, birds, and
larval stages of some insects.
• Vermin are important due to:
a) Aesthetic aspect of their presence,
b) Possible transmission of pathogenic agents; and
c) Consumption of food
5. Physical changes. These include those changes caused by freezing, burning,
drying, pressure, etc.
Microbial Spoilage of Food
• Bacteria, yeasts and molds are the major causes of food spoilage.
• They produce various enzymes that decompose the various
constituents of food.
• Molds are the major causes of spoilage of foods with reduced water
activity (e.g dry cereals and cereal product).
• Bacteria spoil foods with relatively high water activity such as milk and
products.
Sources of Microorganisms in Food
The primary sources of microorganisms in food include:

1. Soil and water
2. Plant and plant products
3. Food utensils
4. Intestinal tract of man and animals
5. Food handlers
6. Animal hides and skins
7. Air and dust

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Factors Affecting Microbial Growth in Food
1. Intrinsic factors
These are inherent in the food. They include:
a) Hydrogen ion concentration(pH),
b) Moisture content,
c) nutrient content of the food,
d) anti microbial substances, and
e) biological structures
2. Extrinsic factors
These are factors external to the food that affect microbial growth. They include:
a) Temperature of storage,
b) Presence and concentration of gases in the environment
c) Relative humidity of food storage environment.

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SELF -CHECK NO. 3
Directions: Read each question carefully. Write the letter of your answer on
the blank before the number.
1. Which of the following agents of spoilage gives aflatoxin formation?

a. Biological b. chemical c. physical d. personal
2. Which refers to molds, yeasts, bacteria and parasites?

a. Biological b. chemical c. physical d. personal
3. Which is a term for damage or injury to food rendering which is unsuitable

for human consumption?
a. Food manufacturing c. Food preservation
b. Food processing d. Food spoilage
4. Which is not a major cause of food spoilage?

a. Bacteria b. molds c. protein d. yeast
5. Which is not an extrinsic factor affecting microbial growth of food?

a. Biological structures
b. Presence and concentration of gases
c. Relative humidity of food storage
d. Temperature of storage

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METHODS AND TECHNIQUES OF

FOOD PROCESSING AND PRESERVATION
LEARNING OUTCOMES:

a. enumerate the various methods and techniques of food processing and
preservation;
b. differentiate the various methods and techniques in food processing
and preservation; and
c. appreciate the value of knowing these methods and techniques by
identifying how it can be applied in our daily life.
INTRODUCTION
Different methods and techniques of food processing and preservation will

help us further extend the shelf-life of food. All of the food preservation
processes and methods work by retarding or slowing down the activity and
growth of pathogenic bacteria or by killing them. Various methods also slow or
inhibit the action of enzymes which can degrade the quality of food.
HEAT APPLICATION
1. Pasteurization refers to heating below 100°C, but above 60°C. This is

applied to fruit juices, milk and other beverages in order to destroy the
pathogenic bacteria. Pasteurized products may still contain spoilage
microorganisms, which survive the heat application; therefore, it relies on the
application of other preservation techniques such as refrigeration,
acidification or use of preservatives to extend its shelf-life. Also, it is a food
preservation process that heats liquids to 160°F (71°C) for 15 seconds, or 143°F
(62°C) for 30minutes, in order to kill bacteria, yeasts, and molds.

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2. Sterilization is the total destruction of bacteria present in food products.

The term means no viable microorganism is present. Sterilized products are
not really sterile because any heat process given will always leave a probability
of survivor.
In relation to canned foods, the FAO/WHO Codex Alimentarius Commission

(1983) defines commercial sterility as “the condition achieved by application
of heat, sufficient, alone or in combination with other appropriate treatments,
to render the food free from microorganisms capable of growing in the food at
normal non-refrigerated conditions at which the food is likely to be held during
distribution and storage.”
3 Hot Filling means heating the food to a target temperature then filling into
bottles while still hot. This is usually done for highly acidic products such as
ketchup and pickles, which contains a lot of vinegar. High salt sauces (25%)
and high sugar products (69% soluble solids) like jam, jelly and preserves are
also hot filled.
4. Blanching is a heat treatment which inactivates enzymes. In tomatoes,

blanching is done to loosen its skin for easy peeling.
5. Canning is the process in which foods are placed in cans or jars with lid on
or in suitable retortable flexible containers, and heated to a temperature that
destroys microorganisms and inactivates enzymes.
LOW TEMPERATURE FOOD PRESERVATION
1. Chilling is a preservation method in which raw or processed food is cooled

to a temperature between zero degree and five degree Celsius (0°C-5°C).
Chilling retards spoilage and prevents food poisoning by slowing the growth
of microbes (present in all food) during storage. This is a gentle method of
food preservation. It has minimum adverse effects on the taste, texture, and

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the nutritional value of foods, but it is a short-term method of preserving
food.
2. Refrigeration slows down the biological, chemical, and physical reactions

that shorten the shelf life of food. For safety purposes, refrigerators should
be kept between just above freezing to no more than 40°F (4°C).
3. Freezing is the continuation of refrigeration. The freezing point for pure

water is 0°C, but for food, the freezing point is below 0°C because solutes,
such as sugars, salts and acids lowers freezing point. Freezing is similar to
refrigeration to which it will not destroy microorganisms nor inactivate
enzymes. It can completely inhibit the activities of microorganisms without
necessarily causing their destruction.
In freezing, the temperature of food is reduced (-18°C) below the freezing

point and a proportion of water undergoes a change in state to form crystals.
It gives a product a longer shelf-life.
Field of Application: fruits, vegetables, fish, meat, baked goods and prepared
foods (ice cream and pizza)
LOWERING WATER ACTIVITY
1. Dehydration is the removal of at least 95% of water from foods by the use
of high temperatures. In the dehydration process, there is usually an
equipment involved like oven dryers, cabinet dryers and drum dryers.
2. Drying is the food preservation process that consists of removing the food’s
water, which effectively inhibits the growth of microorganisms like sun drying.
Commercial Drying
 The most important types of commercial drying are:
 Conventional: heat.
 Vacuum: pulls the water out.
 Osmotic: water drawn out by osmosis.
 Freeze-drying: ice crystals vaporize.
3. Concentration is the addition of solutes like sugar and salt to partially

remove the water in a food product.
a. Salting is a food preservation method which lowers the water activity

or moisture content of a food product. Salt is the oldest known
preservative agent and is an effective osmotic agent that can withdraw
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water from the food materials such as fish.
b. Curing is a food preservation method which preserves food through

the use of salt and drying. Sugar, spices, or nitrates may also be added.
4. Fermentation is the conversion of carbohydrates to alcohols and carbon

dioxide using yeast under anaerobic conditions. Fermentation usually implies
that the action of microorganisms is desirable.
The primary benefit of fermentation is the conversion of sugars and other

carbohydrates such as converting juice into wine, grains into beer,
carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables
into preservative organic acids.
5. Pickling is preserving foods in vinegar or other acid.

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SELF -CHECK NO. 4
Directions: Identify what is being described in each item. Write your answer
on the space before each number.
1. It is a type of heat application wherein food is heated above 60

degree Celsius but below 100 degree Celsius to extend the
shelf-life of food.
2. It is the total destruction of bacteria present in food products.
3. It is a technique of filling processed food while still hot like

jam, jelly and preserves.
4. It is done to loosen the skin of tomato.
5. Food is placed in a jar and heated to a temperature that

destroys microorganism and inactivates enzymes.
6. It slows down the biological, chemical and physical reactions

that shorten the shelf-life of food.
7. It is the reduction of temperature to -18 degree Celsius.
8. It is a gentle method of food preservation and it has adverse

effects on the taste, texture and nutritional value of food.
9. It is the freezing point for pure water.
10. This is the temperature for refrigeration.

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INFORMATION SHEET 5
CURRENT GOOD MANUFACTURING PRACTICES (CGMP)
LEARNING OUTCOMES
After reading this information sheet, you should be able to:
a. Define current good manufacturing practices;

b. Enumerate the different good manufacturing practices; and
c. Show different ways on how to apply the CGMP in food production.
What is Good Manufacturing Practice (GMP)?
A Good Manufacturing Practice (GMP) system ensures that manufacturing

products, such as food, cosmetics, and pharmaceutical goods, are
consistently produced and controlled according to set quality standards.
Every aspect of the manufacturing process is examined and covered by GMP
to guard against any risks that can be catastrophic for products, such as
cross-contamination, adulteration, and mislabeling. Implementing GMP can
help cut down on losses and waste, and protects both the company and
consumer from negative food safety events.
GMP Regulation
Quality of manufactured products is highly regulated as it can pose negative

health risks to consumers and even the environment. Poor hygiene,
temperature-control, cross-contamination, and adulteration in any step of
the manufacturing process are some examples of how a manufactured
product that doesn’t follow GMP guidelines can bring fatal consequences to
consumers.
GMP is implemented by many manufacturers around the world and is

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mandated by their respective national government to regulate production,
verification, and validation of manufactured products and ensure that they
are effective and safe for market distribution. For example, in the United
States, GMP is enforced by the US FDA through Current Good
Manufacturing Practices (CGMP) which covers a broader range of industries
such as cosmetics, food, medical devices, and prescription drugs. The FDA
conducts facility inspections to assess if a manufacturing company complies
with CGMP regulations. If any serious violations are found during the
inspection, FDA recalls all products, which is problematic for manufacturers
in terms of both profit and business operations.
The 12 Basic GMP Guidelines
GMP guidelines are a set of principles that help manufacturers implement an

effective manufacturing process and ensure that quality is built into the
organization and the processes involved. GMP guidelines are customarily
flexible, with countries having their own legislation to comply with local
GMP guidelines and principles. But almost all regulations are derived from
the basic concept and guidelines which are:
1. Quality Management. The principle of quality management is to ensure

that manufactured products are fit for its intended use, complies with
requirements, and does not place consumers at risk due to inadequate safety,
quality, or efficacy measures. To achieve this quality objective, quality
assurance, good manufacturing practices, quality control, and quality risk
management should be comprehensively and correctly implemented.
2. Quality Assurance. The system of quality assurance aims to ensure that

manufactured products are designed and developed in a way that meets the
requirements for Good Manufacturing Practice.
3. Good Manufacturing Practice for Products. As a part of quality assurance,

good manufacturing practice is concerned with production and quality control. It

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aims to mitigate the risks that are inherent in the production process. Its basic
requirements, according to WHO’s Good Manufacturing Practices for
Pharmaceuticals, are:
 All manufacturing processes are clearly defined, systematically reviewed in the
light of experience and shown to be capable of consistently manufacturing
medicinal products of the required quality and complying with their
specifications and/or marketing authorization;
 Critical steps of manufacturing processes and significant changes to the process
are validated;
 All necessary facilities for GMP are provided including: i) appropriately
qualified and trained personnel; ii) adequate premises and space; iii) suitable
equipment and services; iv) correct materials, containers, and labels; v)
approved procedures and instructions;
 Instructions and procedures are written in an instructional form in clear and
unambiguous language, specifically applicable to the facilities provided;
 Operators are trained to carry out procedures correctly;
 Records are made, manually and/or by recording instruments, during
manufacture which demonstrate that all the steps required by the defined
procedures and instructions were in fact taken and that the quantity and quality
of the product were as expected. Any significant deviations are fully recorded
and investigated;
 Records of manufacture including distribution which enable the complete
history of a batch to be traced are retained in a comprehensible and accessible
form;
 The distribution (wholesaling) of the products minimizes any risk to their
quality;
 A system is available to recall any batch of product, from sale or supply;
 Complaints about marketed products are examined, the causes of quality defects
investigated and appropriate measures are taken in respect of the defective
products and to prevent re-occurrence.
4. Quality Control. Quality control is a part of Good Manufacturing Practice that

focuses on sampling, specification, and testing. It checks the organization,

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documentation, and release procedures to ensure that products go through the
required tests before being released for sale or supply.
5. Quality Risk Management. Quality risk management is a systematic process of

assessing risks that can affect the quality of the product. According to its
principles, quality risk management should ensure that:
 The evaluation of the risk to quality is based on scientific knowledge, experience
with the process and ultimately links to the protection of the patient and users;
 The level of effort, formality, and documentation of the quality risk management
process is commensurate with the level of risk.
 The general quality risk management process and integration into the product
quality can be referred to in ICHQ9.
6. Sanitation and Hygiene. Sanitation and hygiene is vital in every aspect of

the manufacturing process. It covers anything that can cause contamination
such as personnel, the premises, equipment, containers, and production
materials. All potential sources of contamination should be identified and
eliminated with a comprehensive sanitation and hygiene program.
7. Building and Facilities/Premises. As a principle, the premises should be

situated in an environment that is suitable for its operations and one that is
free from risks of contamination of materials and products. The premises
should also be designed to minimize errors in operations and should be easy
to clean and maintain.
8. Equipment. Same with the premises, equipment should be designed,

located, and maintained to function according to its intended use.
Additionally, it should be cleaned and stored according to procedures. In the
event of defect or malfunction, it should be removed or labeled as defective.
9. Raw Materials. All materials used for production should be stored properly
according to its appropriate conditions which are set by the manufacturers.

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There should be a proper stock management system implemented to ensure
that all incoming materials are correct and of high quality.
10. Personnel. The success of GMP compliance heavily relies on the people
implementing it. For this reason, it is vital that all personnel are qualified
and trained to do the job. They should be aware of the principles of GMP and
receive continued training, hygiene instructions, and other tools relevant to
their needs. Respective managers should be clear on job descriptions for each
worker to avoid misunderstandings and reduce the risk of issues like
overlapping responsibilities.
11. Validation and Qualification. Qualify systems, premises, and equipment

if they are fit/ready for its intended use and validate if processes and
procedures can repeatedly produce high-quality products. Critical steps in
the manufacturing process should be verified to ensure that product quality
is consistent and maintained at a high level. According to the WHO (World
Health Organization), qualification and validation should establish and
provide documentation stating that:
 the premises, supporting utilities, equipment, and processes have been designed
in accordance with the requirements for GMP (design qualification or DQ)
 the premises, supporting utilities and equipment have been built and installed in
compliance with their design specifications (installation qualification orIQ);
 the premises, supporting utilities and equipment operate in accordance with their
design specifications (operational qualification or OQ); and a specific process will
consistently produce a product meeting its predetermined specifications and
quality attributes (process validation or PV, also called performance qualification
or PQ)
12. Complaints. Handling complaints is also part of GMP. Therefore all

manufacturing companies should have a well designed GMP complaint
system. Ideal complaint handling should have a ready solution to provide for

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all contingencies.
13. Documentation and Recordkeeping. Good documentation and

recordkeeping is an essential part of the quality assurance system and is
required in compliance with GMP requirements. Accurate recordkeeping can
help managers and supervisors keep track of the historical record of
manufacturing procedures and corrective measures implemented. Below are
general requirements for documentation:
 Documents must be designed, prepared, reviewed, and distributed with care.
 Documents should be clear and legible.
 Documents must be approved, signed, and dated by appropriate and authorized

personnel.
 Documents must have unambiguous contents such as title, nature, and purpose.
 Documents must be regularly reviewed and updated.
 Documents must not be handwritten.
 Any corrections made to a document or record must be signed or initialed and

dated.
 Reason for the correction should also be recorded (where appropriate).

 Record each action taken for traceable activities such as manufacturing and
control of products.
14. Inspections & Quality Audits. Inspections should be regularly

performed to monitor if GMP is implemented and complied with. Document
what areas need more work and provide corrective measures for continuous
improvement. Quality audits are done to assess the quality systems
implemented by the manufacturing company. GMP audit checklists can help
companies comply with GMP guidelines set by regulatory authorities. By
performing site visual walkthroughs and conducting manufacturing
evaluations, you can identify non-compliant processes and take immediate
action to address areas for improvement.

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How to Sustain GMP Compliance
GMP compliance regulations are developed to enhance the safety of

manufactured products, especially pharmaceutical goods, and to ensure
consumers get the highest quality possible. GMP compliance not only
positively impacts the reputation of manufacturing companies but also
reduces batch recalls and negative reports from consumers. Below are 5
measures you can follow to sustain GMP compliance:
1. Quality team
Have a team of skilled workers that will focus on improving current
manufacturing procedures and complying with GMP. Members will perform
quality assessments on operations to identify problems and develop
appropriate corrective measures. Part of the team’s responsibility will also be
performing scheduled monitoring of instruments, equipment, processes, and
staff skills.
2. Validation
Validation is the documented act of demonstrating instruments, processes,
and activities that are regularly used or done. This is done to check if they
function according to expectations. GMP can involve a number of things to

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be validated, but it’s good to focus on the following processes:
 Process validation
 Cleaning and sanitation validation
 Computer system validation
 Analytical method validation
3. Surprise Audits
A surprise audit every now and then can help gain more accurate insight on
what goes on in the facility. Identify real root causes of non-compliance and
take action before it progresses into a larger issue. Read more about best
practices in doing GMP audits.
4. Compliance Training
Providing compliance training to staff is the best way to ensure GMP
compliance. Help staff gain a better understanding of GMP and continually
improve operations or systems in place to ensure standards are GMP-
compliant. All employees should receive training on recordkeeping,
sanitation, proper equipment handling and labeling, and SOPs to minimize
errors and maintain compliance.
Strengthen GMP in your Organization

Having robust processes and easy-to-use systems that enforce and monitor
standards can strengthen GMP compliance in your organization. With
technological advances in the industry, food manufacturers have more
opportunity to transform a reactive company culture, into a proactive,
predictive workforce equipped for continuous improvement. Utilize digital
tools such as iAuditor, a mobile inspection app, and sensors to move your
GMP beyond compliance.

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SELF -CHECK NO. 5

___________________________
Directions: Write TRUE if the statement is correct and FALSE if

it is wrong.
____________1. GMP ensures that food quality is consistently

produced and controlled according to set quality
standards.
____________2. Mislabeling, adulteration and cross-contamination
can be avoided by following GMP.
____________3. Implementing GMP makes the product more
expensive.
____________4. GMP protects both the consumers and the
company from negative food safety events.
____________5. GMP is implemented by many manufacturers
around the world.
____________6. Serious violations found during the inspection will
lead to total closure of company and recall of
products.
____________7. Trained operators are a must for good
manufacturing practices.
____________8. Good manufacturing practice for products is an
essential part of quality assurance.
____________9. It is vital that all personnel are highly trained to do
the job well.
____________10. Handling complaints is NOT part of GMP.

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INFORMATION SHEET 6
FOOD PACKAGING AND LABELING
LEARNING OUTCOMES
a. Enumerate the functions of packaging;
b. Differentiate the types of packaging; and
c. Design appropriate packaging material for different products.
FOOD PACKAGING
A necessary aid to protect processed and preserved food from
deterioration is packaging.
It enables the product to attain its maximum shelf life by providing a
physical barrier between the food product and the external environment
thereby ensuring hygiene and reducing the risk of product wastage due to
contamination
FUNCTION and RATIONALE

1. Protect contents and extend shelf life - Provides barrier between food
and environment preventing entry of microorganisms, oxygen that
causes deterioration, and odors from other materials. Reduce
mechanical damage during handling.
2. Optimize safety and quality - Prevent post process contamination.
3. Facilitates handling - Easy to transport and store.
4. Convenience of use and reuse - Easy to open and reseal. Reduce
household waste; only edible portion are in the package
5. Identification and description of content - Package are labeled with the
name of the product, the ingredient used and other information about
the product such as nutritional contents
6. Provide instruction for use - Tells consumer how to safely handle the
product
7. Marketing tool - Promote contents and brand identification

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Types of Packaging
1. Primary package is the package that is in direct contact with the food
and is the packaging that we are most concerned about.
2. Secondary package is outside the primary packaging, perhaps used
to group primary packages together.
3. Tertiary package is used for bulk handling, warehouse storage and
transport shipping. The most common form is a palletized unit load
that packs tightly into.
UNPROCESSED FOOD
1. PRIMARY – such as husk of coconut, peel of pomelo, shell of eggs and
the like.
2. Secondary outer box, wrap, or drum to hold units together and give
gross protection
PROCESSED FOOD
1. Like beverage, ham and bacon, smoked fish, canned sardines, sauces
and fruit concentrates often filled into primary containers such as
plastic pouches, bottles, tin cans, aluminum can, etc.
2. Secondary container can be the carton box that contains several of the
primary packs.
3. Tertiary pack package may be the shipping package containing several
units of the secondary package.
Properties for packaging

1. Non-toxic and compatible with the specific foods it contains
2. Sanitary protection
3. Moisture and fat protection
4. Gas and odor protection
5. Light protection
6. Resistance to impact
7. Transparency
8. Tamper-proof
9. Ease of opening
10. Pouring features
11. Reseal features
12. Ease of recycling/disposal
13. Size, shape, weight limitations

52
14. Uniformity for bulk packaging

15. Appearance, printability
16. Low cost
Paper Packaging
 When used for food packaging, paper is coated or impregnated with such
materials as waxes, resins, lacquers, plastics, and laminations of
aluminum to improve moisture and gas impermeability, flexibility, tear
resistance, burst strength, wet strength, grease resistance, seal ability,
appearance, printability, etc.
1. Kraft paper – is the brown unbleached heavy duty paper commonly
used for bags and as loose wrapper for bread bought from bakeries
and peanuts.
2. Parchment paper – is paper pulp that had been treated with acid
causing a modification in the cellulose to give the material wet
strength and water and oil resistance.
3. Glassine-type papers – characterized by long wood pulp fibers which
impart increased physical strength
4. Paper laminated with plastic materials
Glass Containers
 As a food package, glass is chemically inert.
 It is the metal closure that has problems of corrosion and reactivity with
acidic foods.
 The major disadvantage of glass is its susceptibility to breakage. (internal
pressure, impact, or thermal shock).
 Limitation: by proper matching of the container to its intended use and
better handling practices.
 Advantages of glass containers are:
1. They do not react to food content
2. They are transparent, customers can see the food they are buying
3. Glass can be manufactured in various shapes, sizes, and color
4. Can be manually sealed,
5. They are reusable
6. Can accommodate various types of closures, suitable for various
types of products: metal caps, plastic caps, corks, aluminum caps.
Tin can/Tinplate
 “Tin can” is a container made of tinplate and it is popularly known as
can.
 Most heat processed food are packed in tin cans than glass .
 Advantages of tin can are:
a. Its durability particularly the fact that it does not break.
b. Resistant to thermal and impact shocks thus lends itself to high
speed high volume operations

53
c. Tin is not completely resistant to corrosion but its rate of reaction

with many food materials is considerably slower than that of steel.
LABELING
 Means provision of adequate information and accurate identification of
the pre-packaged foods on the package
 Means by which product communicates with the consumers, traders,
regulatory agency
 It must be correct, not misleading, accurate and legible.
Objectives of Labeling
 Brand identification – it helps in the identification and principal
place of business of the person by or for whom the pre-packaged
product was manufactured, processed, produced or packaged for
resale.
 Description – it provides the information regarding the food
product. It describes the contents, nutritional values, cost,
product usage methods, shelf life and etc.
 Promotion – finally it helps in promoting the product through
attractive and bright graphics replacing paper labels glued on
cans and bottles.
Parts of Label Required by Law

• The name
• List of ingredients
• Weight
• Storage instruction
• Use by / Best before date
• Name and address of manufacturer
• Place of origin
• Allergy information

54

55
SELF -CHECK NO. 6

___________________________
Directions: Look at the pictures closely. Write P if it is a primary

packaging, S for secondary and T for tertiary.
1._____________________ 2. _____________________ 3._____________________
4._______________________ 5.__________________ 6.___________________
7.___________________ 8.________________ 9._________________
10.____________________

56
INFORMATION SHEET 7
SUGAR PRESERVATION
LEARNING OUTCOMES
a. enumerate the essential ingredients in making fruit spread;
b. differentiate jam, jelly and marmalade;
c. show how to make jams using videos; and
d. justify the importance of sugar preservation.
SUGAR PRESERVATION
Sugar is a high concentration which acts as a preservative due to
osmosis. Sugar attracts all available water and water is transferred from the
microorganisms into the concentrated sugar syrup.
Jam contains both fruit juice and pieces of the fruit’s (or vegetables) flesh. It
also defined as cooked and gelled fruit (or vegetable) purees.
RULES FOR MAKING JAM
1. Choose good quality crystalized sugar.

2. Use a large, shallow, open pan.
3. Grease the bottom with oil to prevent burning.
4. Fill the pan up to two thirds only.
5. Wash and prepare fruits according to its kind.
6. Choose firm, slightly unripe, early fruit.
7. Cook the fruit on its own juice or in a little water to develop the
pectin.
8. Three cups of sugar are needed for every cup of fruit.
9. Heat the sugar and add the fruit.
10. Bring to a boil and cook quickly; stirring and removing scum with a
metal spoon.

57
11. When the jam hangs in sheets from the spoon, or a teaspoonful, put
on a cold saucer and when cooled has crinkled surface, then the jam
is cooked. (testing doneness of jam with spoon)
12. Avoid over cooking which darkens the jam.
13. Have clean, hot jars ready.
14. Fill the jars with hot jam and allow to cool.
15. Cover with gunned paper covers, cellophane and rubber bands or
screw tops.
Jelly is a clear or translucent fruit spread made from sweetened fruit (or
vegetable) juice and set using naturally occurring pectin. Additional pectin
may be added where the original fruit does not supply enough, for example
with grapes.
RULES FOR MAKING JELLIES
1. Prepare fruit and add one-quart water to each pound of prepared fruit.
2. Cook fruit and water until tender.
3. Tie jelly bags to the legs of a chair placed upside down with a basin
underneath.
4. Pour kettle of boiling water through the bag.
5. Empty the cooked fruit into the bag and let it drip through.
6. Do not squeeze to fasten the process for it will make the jelly cloudy.
7. Put the pulp back into the pan, cover with water and simmer for 30
minutes then empty the jelly bag.
8. Keep the three lots of fruit separate as the first will make by far the
clearest jelly.
9. Put one cup of sugar for every one cup sour fruit juice.
10. Use two-thirds of a cupful of sugar for every cupful of other fruit
juices.
11. Cook a small quantity at a time as it tends to boil over easily.
12. Bring the juice quickly to a boil and boil for 5 minutes.
13. Add the sugar, and stir until it’s dissolved.
14. Cook the juice quickly until it jells.
15. The jelly is ready when the drops from the sides of a spoon flow
together to make a sheet.
16. Have hot, clean glass ready.
17. Fill with the juice and allow to cool.
18. When cool, cover with paper, cellophane or paraffin box.
Marmalade is a clear jelly fruit of pieces of fruits distributed evenly

throughout. Generally, it contains citrus fruit peels.

58
PREPARATION OF MARMALADES
1. PREPARING THE FRUIT- generally, the juice and sliced fruit are
prepared separately. They are mixed only during the final boiling of
the fruit and juice sugar. In preparing marmalade from oranges or
lemon, the fruits are mixed with a proportion of ½ kilograms of lemon
to 2-5 kilogram of oranges. They are sliced thinly about 3/16 of an
inch. Place the sliced fruit in an aluminum or stainless steel kettle.
Cover with 2 or 3 times its volume of water. Boil until tender. Press
the hot pulp in heavy cloth or two thickness of cheese cloth to
eliminate the fine fruit pulp.
2. BOILING- the juice and pulp is combined after the peeled has been
boiled in water until tender. If the peel slices are very thin and the
juice is rich in pectin, add to the juice. On the other hand, if the slices
are thick, you may add a large proportion by weight of peel. If whole or
sliced fruit is used without previous separation of the peel and the
juice, be sure to boil the fruit until tender before you add sugar.
3. ADDITION OF SUGAR- the amount of sugar needed depends on pectin
and acid than those deficient in one both constituents.
4. END POINT- the juice, peel and sugar needed depends on pectin and
acid than those deficient in one both constituents.
5. COOLING- it is important to cool the marmalade partially to allow
absorption of sugar by the peel and to prevent the peel from coming to
the surface instead of remaining in suspension.
6. FLAVORING- a small amount of orange extract, which is added and
mixed to the marmalade after the boiling has been completed, will
improve the flavor. This is done because boiling removes much of the
orange oil from peels.
7. PACKING AND PASTEURING- the marmalades should be packed in
vacuum sealed glass of tin containers to reduce oxidation of the
product. Pasteurize in water at 82 degrees centigrade except when
filled and sealed at above 85 degrees centigrade.
Conserve or whole fruit jam, is a jam made of fruit stewed in sugar. It is a

fruit product made up of blending together 2 or more fruits. It is a mixture
of fruits cooked to consistency of a jam.

59
ESSENTIAL INGREDIENTS
 Sugar
 pectin
 Acid
 Fruit
TOOLS
 Sauce pan
 Liquid
measuring cup
 Jar lifter
 Weighing scale
 Colander
 Thermometer
 Jelly bag
 Grater
 Pressure
canner
 Funnel
 Jars
 Potato masher

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THE DIFFERENCE BETWEEN CANDIES AND CANDIED FRUITS
CANDIED FRUITS
These are prepared by gradually concentrating in syrup by repeatedly boiling until the
fruit is heavily filled with syrup. On the other hand glazed fruit are prepared by
coating the candied fruits with a concentrated solution of sugar confectioner glucose
syrup.
CANDY
Candies are made chiefly from sugar.

61
SELF -CHECK NO. 7
___________________________
Directions: Write TRUE if the statement is correct and FALSE if it is

wrong.
____________1. Jam is made of juice and pulp.

____________2. Overcooked jam is easier to pour in jar.
____________3. Jelly needs pectin to become translucent.
____________4. Jelly is easier to make than jam.
____________5. Constant stirring is needed in making jams and jellies.
____________6. Marmalade contains citrus fruit peels.
____________7. Preserved jams, jellies and marmalades should be packed
in vacuum sealed jars.
____________8. Cooling is an essential part in making marmalades.
____________9. Sugar, pectin, acid, fruits and vinegar are the important
ingredients in conserves.
____________10. Candied fruits are made chiefly from sugar.

62
INFORMATION SHEET 8
HOW TO USE A CANDY THERMOMETER
LEARNING OUTCOMES
a. recognize the kinds of candy thermometers;
b. show how to test the candy thermometer; and
c. enumerate ways on how to take care of the candy thermometer.
CANDY THERMOMETER or SUGAR THERMOMETER

A candy thermometer, also known as a sugar thermometer, or jam
thermometer is a cooking thermometer used to measure
the temperature and therefore the stage of a cooking sugar solution. These
thermometers can also be used to measure hot oil for deep frying.
There are several kinds of candy thermometers available. These

include traditional liquid thermometers, coil spring "dial" thermometers and
digital thermometers. The digital thermometers tend to read the
temperature more quickly and accurately, and some models have an alarm
when the thermometer hits a certain temperature. Many models have
markers for the various stages of sugar cooking.
A candy thermometer is similar to a meat thermometer except that it
can read higher temperatures (usually 400 °F/200 °C or more).

63
HOW TO TEST YOUR CANDY THERMOMETER
Candy thermometers are an absolute necessity for making many

different types of candies, like caramels, toffees, and many fudge recipes.
However, it's not uncommon for thermometers to become less accurate over
time. A misreading of even 5 degrees can mean a failed batch of candy. Since
accuracy is so important, it's a good idea to test your thermometer
periodically. Here is a quick and easy method to find out how accurate it
really is.
1. Insert your candy thermometer into a pot of water and bring it to a

rolling boil. The bubbles should be constant and vigorous. At sea level, the
boiling point for water is 212 F or 100 C; this will be our baseline.
2. Leave your thermometer in the water for five minutes to give it time
to get an accurate reading. Make sure that the bulb of the thermometer is
fully immersed in the water, and that it is not touching the bottom or sides
of the pot—this can give a false reading.
3. Inspect the temperature on your thermometer, making sure that you
are eye level with it and not looking from an angle. Is it 212 F? If so, your
thermometer is accurate!
AN INACCURATE THERMOMETER
There's a good chance that your thermometer may be off by a few

degrees or more. This is very important information! You will need to take
this temperature difference into account when doing all future cooking with
the thermometer.
For instance, maybe your thermometer registers 220 F when inserted

in boiling water. You now know that your thermometer reads temperatures 8
degrees hotter than they actually are. So if you have a recipe that calls for a
temperature of 240 F, you know that you need to add 8 degrees and reach

64
248 F on your thermometer to get your candy hot enough.
Perhaps you live well above sea level and your thermometer reads 209
F in boiling water. It may be that your thermometer is entirely accurate, and
that is just the boiling point of water at your high altitude. No matter the
reason, you will still need to take this discrepancy into account and subtract
3 degrees from every temperature in a candy recipe.
Make a note of the inaccuracy so that you can easily remember what
your particular candy thermometer conversion actually is.
CANDY THERMOMETER TIPS
1. Perform this test on a regular basis, to ensure that your conversion is

still accurate. It is easy to make this a part of your routine—slip the
thermometer into some water that you're boiling for pasta, for instance. It
will make a huge difference in the outcome of your candy-making.
2. If you find that you are regularly getting drastically different results
from your calibration that means your thermometer is no longer reliable. It
is time for a new candy thermometer.
3. For high altitude cooking, performing this test is even more important
since the temperature of boiling water decreases at higher elevations. If you
don't take this change into account, all of your candy recipes will be terribly
overcooked. There is also a handy rule of thumb that gives a general
guideline to estimating candy conversions at altitude: subtract 2 degrees for
every 1,000 feet above sea level.

65
SELF -CHECK NO. 8

___________________________
Directions: Write TRUE if the statement is correct and FALSE if it is

wrong.
_____________1. Candy thermometer is also known as sugar thermometer.

_____________2. Sugar thermometer is essential in jam making.
_____________3. Candy thermometer is the same as meat thermometer.
_____________4. Digital candy thermometer is the most accurate of all.
_____________5. Misreading candy thermometer can cause loss of capital.
_____________6. Thermometer should be checked periodically to ensure
safety and efficiency.
_____________7. When reading the candy thermometer, 15 to 18 degrees
should be added to ensure accuracy.
_____________8. Calibration is a must to have accurate reading.
_____________9. 2 degrees must be subtracted for every 1000 feet above
sea level.
____________10. A misreading of 5 degrees can mean a failed batch of
caramels, toffees and fudges.

66
OPERATION SHEET FOR CANDY THERMOMETER
Performance Outcome:
Given the appropriate tools, utensils, equipment and raw materials for sugar
preservation, you should be able to use the candy thermometer well.
Supplies and Materials

 Pot or kettle
 Water
Tool
 Candy thermometer
Source: https://www.youtube.com/watch?v=irBpzLRSweM
Procedure:
1. Clip the candy thermometer to the side of the pan, make sure the bulb doesn’t
make contact with the bottom.
2. Add water and bring the water to a full boil. Do not plunge a thermometer into
boiling water because the extreme temperature shock can break it.
3. Normally, the thermometer can read 212ºF or 100ºC. If it doesn’t, you should buy
a new one. If you use one of the probe-type digital thermometers, make sure the
tip of the probe isn’t touching the bottom of the pan when you test it or use it for
candy making. Or else the thermometer will blow up due to the heat that comes
from the bottom of the pan.
Assessment Method/s:
Oral questioning and direct observation

67
OPERATION SHEET PERFORMANCE CRITERIA CHECKLIST
CRITERIA
YES NO
Did you…
1. clean and sanitize the candy thermometer before

using it?
2. clip the candy thermometer to the side of the pan?
3. make sure the bulb doesn’t make contact with the

bottom?
4. add water and bring the water to a full boil?
5. use one of the probe-type digital thermometer and

made sure the tip of the probe isn’t touching the
bottom of the pan?
6. clean and sanitize the equipment after using?

68
JOB SHEET FOR MANGO JAM
Title: Process Food by Sugar Concentration (Mango Jam)
Performance Objective:
Given enough tools, materials, equipment and appropriate raw
materials, learners should be able to make saleable Mango Jam
correctly.
SUPPLIES AND MATERIALS:

Ingredients:
 1 cup ripe mango (diced)
 ¾ cup sugar
 1 tbsp. calamansi juice
Materials:
 Sauce pan
 Wooden spoon
 Spoon
 Funnel
STEPS/PROCEDURE:
1. Prepare jars/lids. Wash in hot soapy water then sterilize for 10 minutes.
2. Peel and dice mangoes.
3. In a pot, over low heat, put mangoes. Gradually add the sugar. Cook
and stir regularly until sugar is dissolved. Bring to boil.
4. Add the pectin. Increase heat to medium and continue cooking until it
reaches 105 ͦC.
5. Transfer the jam to jars while hot. Run a clean spatula around the
interior of the jars to release any air bubbles. Close the jar and seal.

69
The picture can't be display ed.
6. Prepare for canning.

a. Prepare a rack in the bottom of a sauce pan or stock pot.
b. Add enough water to cover the jars you are going to process by at
least 1 inch above the lids.
c. Turn on heat.
d. Bring to boil.
e. Bring to medium heat after boiling and allow the process for about
10 to 20 minutes, depending on the size of the jar. When the
processing time is up, turn off the heat, and let the jar settle for
five minutes.
f. Let them cool undisturbed for 12 to 14 hours. Do not disturb the
jars or lids during this time.
Assessment Method:
 Portfolio Assessment using Performance Criteria Checklist
 Oral Questioning

70
PERFORMANCE CRITERIA CHECKLIST FOR
MANGO JAM
CRITERIA
YES NO
Did you…
1. clean and sanitize your work area?
2. prepare your tools, utensils and equipment?
3. wear complete PPE?
4. measure the ingredients accurately?
5. follow the procedures carefully?
6. use the candy thermometer accurately?
7. transfer the jam carefully?
8. seal the jar tightly?
9. cool the mango jam completely?
10. label the mango jam artistically?
11. pack the finished product safely?

71
JOB SHEET FOR OTHER JAMS
Title: Process Food by Sugar Concentration (Other Jams)
materials, learners should be able to make saleable Fruit Jam correctly.

Ingredients:
 1 cup ripe fruit
 ¾ cup sugar
 1 tbsp. calamansi juice
Materials:
 Sauce pan
 Wooden spoon
 Spoon
 Funnel
STEPS/PROCEDURE:
1. Prepare jars/lids. Wash in hot soapy water then sterilize for 10 minutes.
2. Peel and dice your chosen ripe fruit.
3. In a pot, over low heat, put mangoes. Gradually add the sugar. Cook
and stir regularly until sugar is dissolved. Bring to boil.
4. Add the pectin. Increase heat to medium and continue cooking until it
reaches 105 ͦC.
5. Transfer the jam to jars while hot. Run a clean spatula around the
interior of the jars to release any air bubbles. Close the jar and seal.
6. Prepare for canning.
a. Prepare a rack in the bottom of a sauce pan or stock pot.
b. Add enough water to cover the jars you are going to process by at
least 1 inch above the lids.

72
c. Turn on heat.
d. Bring to boil.
e. Bring to medium heat after boiling and allow the process for about
10 to 20 minutes, depending on the size of the jar. When the processing
time is up, turn off the heat, and let the jar settle for five minutes.
f. Let them cool undisturbed for 12 to 14 hours. Do not disturb the
jars or lids during this time.
Assessment Method:

73
OTHER JAMS
CRITERIA
YES NO
Did you…
5. follow the procedure carefully?
7. transfer the jam carefully?
8. seal the jar tightly?
9. cool the jam completely?
10. label the jam artistically?

74
JOB SHEET FOR CANDIES

Title: Process Food by Sugar Concentration (CANDIES)
materials, learners should be able to make saleable CANDIES correctly.
SUPPLIES AND MATERIALS: The image part w ith relationship ID rId99 w as not found in the file.
(COCONUT CANDY)
Ingredients:
 Matured coconut
 1 cup whole milk
 ½ cups sugar
 2/3 cup molasses
Materials:
 Sauce pan
 Wooden spoon
 Spoon
PROCEDURE:
1. Grate coconut.
2. Add ½ cup milk to grated coconut and mix thoroughly. Set aside.
3. Mix rest of milk with molasses. Boil.
4. Add sugar-mixture.
5. Cook gently until mixture thickens, stirring constantly.
6. Pour into greased pans. Allow mixture to cool a little.
7. Cut into desired pieces.

75
8. Wrap in cellophane wrappers.
9. Pack in appropriate secondary packaging attractively.
Assessment Method:
PERFORMANCE CRITERIA CHECKLIST FOR CANDIES

CRITERIA
YES NO
Did you…
7. mix the candy carefully?
8. seal the candies tightly?
9. cool the candies completely?
10. label the candies artistically?

76
FERMENTATION
LEARNING OUTCOMES

a. explain fermentation;
b. enumerate the applications of fermentation in food preservation; and
c. appreciate the value of fermented products in our life through giving of
examples
INTRODUCTION
Fermentation as a preservation method was not invented, but rather

discovered. It is a “spoilage” process that produced palatable product.
Cheese, naturally fermented vinegar and wines, miso, cultured milk, and
condiments would not be possible without the aid of beneficial “spoilage”
microorganism.
What is fermentation?
 It is a process by which the living cell is able to obtain energy through
the breakdown of glucose and other simple sugar molecules without
requiring oxygen. It is achieved by somewhat different chemical
sequences in different species of organism.
 Sugars are converted into lactic acid, acetic acid and ethanol through
fermentation.
 Also, it is the energy-yielding, anaerobic breakdown of glucose
yielding lactic acid, acetic acid, ethanol, or some other simple
products.
 It refers to the bulk growth of microorganisms on a growth medium.
 It usually implies that the action of microorganisms is desirable.
What is the history of fermentation?

 Since ancient times, humans have been controlling the fermentation
process.
 The earliest evidence of wine making dates from 8,000 years ago in
Georgia.
 7,000 year old jars containing the remains of wine have been
excavated in the Zagros Mountains in Iran, which are now on display
at the University of Pennsylvania.

77
 There is strong evidence that people were fermenting beverages in
Babylon circa 3000 BC, ancient Egypt circa 3150 BC pre-Hispanic
Mexico circa 2000 BC, and Sudan circa1500 BC.
 The Chinese were probably the first to develop vegetable fermentation.
 Romans made a concentrated fish pickle sauce called “garum”,
similar to our bagoong/patis.
 Louise Pasteur, a French chemist known to be as the first zymologist,
originally defined fermentation as “respiration without air.”
What are the five main purposes of food fermentation?

 Enrichment of the diet through development of a diversity of flavours,
aromas and textures in food substrates.
 Preservation of substantial amounts of food through lactic acid,
alcohol, acetic acid and alkaline fermentations.
 Biological enrichment of food substrates with protein, essential amino
acids, essential fatty acids and vitamins.
 Elimination of anti-nutrients
 A decrease in cooking time and fuel requirements.
Fermentation End-Product of Some Microorganisms

 Saccharomyces: ethyl alcohol and carbon dioxide
 Streptococcus and Lactobacillus: lactic acid
 Propionibacterium: propionic acid, acetic acid and carbon dioxide
 Enterobacter: formic acid, ethyl alcohol
 Clostridium: butyric acid, carbon dioxide and hydrogen
FERMENTED FISH PRODUCTS
1. Patis
Patis fermentation is carried out in concrete vats, earthen jars or

wooden casks. To make patis, it is necessary to first make bagoong, patis
being the clear liquid that separates from the bagoong when this is allowed
to ferment for 6 months or longer.
Patis is not originally from the Philippines. All countries in South East
Asia have their own version of patis, such as, nuoc mam in Vietnam and
nampla in Thailand. In Ancient Rome they had the liquamen, and in Greece,
the garum.

78
2. Bagoong
The pre-salted fish is carefully resalted with the aged salt and added
to the vat of previously fermenting fish. Smaller bagoong makers use clay
jars called bornay. These earthen jars are the traditional bagoong
containers. The fish is allowed to ferment for at least 6 months. As with
most fermented products, better flavor is achieved with longer
fermentation.
Visayas and Mindanao called bagoong as guinamos. Other bagoongs

are made with tahong, sisi and fish roe. Fish entrails are made into
bagoong. Some people likes to compare fish roe bagoong with the
aristocratic Russian or Iranian caviar.
3. Bagoong Alamang
This is made with small shrimps instead if fish but is not heavily
salted.
4. BurongDalag, BurongBangus, BurongTalangka
This category of fermented products are not heavily salted. It uses a

mold fermenter called angkak and a carbohydrate medium such as rice.
The finish product is salty sour in flavor.
Fermented Foods by Type

1. Bean-Based: Cheonggukjang, doenjang, sou sauce, tofu, tempeh, soy
bean paste
2. Grain-Based: Beer, bread, sake, sourdough, rice wine, malt whisky,
vodka
3. Vegetable-Based: Kimchi, mixed pickle, sauerkraut: Wine, vinegar,
cider, brandy, atchara, nata de coco, burongmangga
4. Honey-Based: Mead, metheglin
5. Dairy-Based: Cheese, kumis (mare milk), shubat (camel milk), cultured
milk products such as Yoghurt
6. Fish-Based: Bagoong, fish sauce, garum, shrimp paste

79
7. Meat-Based: JamonIberico, chorizo, salami, and pepperoni
Risks of Consuming Fermented Foods:

Alaska has witnessed a steady increase of cases of botulism since
1985.It has more cases of botulism than any other state in the United States
of America. This is caused by the traditional Eskimo practice of allowing
animal products such as whole fish, fish heads, walrus, sea lion and whale
flippers, beaver tails, seal oil, birds, etc., to ferment for an extended period
of time before being consumed. The risk is when a plastic container is used
for this purpose instead of the old- fashioned method, a glass-lined hole, as
the botulinum bacteria thrive in the anaerobic conditions created by the air-
tight enclosure in plastic.
The most common groups of micro-organisms involved in food
fermentations:
 Bacteria
 Yeasts
 Molds

80
SELF -CHECK NO. 9
___________________________
Directions: Identify the following. Write your answer on the blank before
the number.
____________1. It produces palatable products like cheese, wine and

yogurt.
____________2. It is converting sugars into lactic acid, acetic acid and
ethanol.
____________3. They developed vegetable fermentation.
____________4. They made concentrated fish pickle which is similar to
our bagoong and patis.
____________5. He is the first zymologist who defined fermentation as
“respiration without air”.
____________6. It is a fermentation product from fish which is placed in
an earthen jar or wooden vats.
____________7. It is made with small shrimps instead of fish but not
heavily salted.
____________8. It is an example of mold fermenter and a carbohydrate
medium like rice.
____________9. It is the base in fermenting Kimchi, Achara and
Sauerkraut.
____________10. It is the base of JamonIberiko, Chorizo, Salami and
Pepperoni.

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JOB SHEET FOR VINEGAR
Title: Process Food by Fermentation of Coconut Vinegar

materials, learners should be able to make saleable COCONUT
VINEGAR correctly.
INGREDIENTS:
 Coconut Water
 Sugar
 Yeast
MATERIALS:
 Stainless pot
 Wooden spoon
 Funnel
 Cheese cloth
PROCEDURE:
1. Collect coconut water and strain through a clean cheesecloth.
2. Dissolve the sugar in coconut water.
3. Pasteurize the mixture for 20 minutes at 65 degrees Celsius.
4. Cool and transfer the mixture into sterilized containers.

5. Add yeast. Cover tightly with cheesecloth and allow to ferment for 4 to 7
days.

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6. Slowly decant the alcoholic mixture and heat further for 20 minutes at
65 degrees Celsius.
7. Add the starter and set aside undisturbed for a month or until
maximum acidity is attained.
Assessment Method:
PERFORMANCE CRITERIA CHECKLIST FOR VINEGAR

CRITERIA
YES NO
Did you…
6. collect coconut water and strain through a
clean cheesecloth carefully?
7. pasteurize the mixture for 20 minutes at 65
degrees Celsius?
8. cool and transfer the mixture into sterilized
containers carefully and neatly?
9. ferment the mixture completely?
10. label the vinegar artistically?

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PICKLING
LEARNING OUTCOMES:
After reading this information sheet, you must be able to
1. define pickling;
2. enumerate the applications of pickling in food preservation;
3. differentiate the different kinds of pickled products;
4. identify the ingredients of a pickling solution; and
5. appreciate the value of knowing the importance of pickling in
everyday life.
INTRODUCTION
Various blends of vegetables are prepared by pickling. Different kinds
of pickles contain varying amounts of nutrients depending upon the kind of
raw materials used. Pickled products are used as food adjuncts which
functions as an appetizer.
Pickling
Pickling is preserving foods in vinegar or other acid to prevent
spoilage. In salting and curing technology, a pickle means a brine solution.
Pickling may have been discovered when it was observed that food could
last longer and become even more appealing, if placed in soured wine or
beer. The term ketchup is said to have been derived from the Chinese name
for an oriental fish sauce that travelled the spice route to Europe and
eventually to America where someone finally added sugar to it.
Two Basic Categories of Pickles

9.2.1 Pickles preserved in vinegar
9.2.2 Salt-brined pickles
Cured or Fermented Pickles

 Select firm cucumbers of the appropriate size about 1 to 1 ½ inches
for gherkins and four inches for dills.
 The brine for fermentation is 15% salt solution (60° Salinometer
brine), prepared by taking 150 grams of pure salt and dissolving this in
850 ml of water.
 The first reaction that will happen when the cucumber is soaked in
brine is the migration of the water from the cucumber to the soaking

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brine due to osmotic effects of salt in the solution which will lower the
brine concentration and may allow the spoilage microorganisms to
grow.
 It is necessary to maintain the original 15% salt in the soaking brine
by simply adding more salt to the brine after the first 24 hours of
soaking.
 Soft water is best for pickling. Hard water can be made suitable for
pickling by boiling it, skimming away the surface scum, and allowing
the sediment to settle.
Dill Pickles
A genuine old-fashioned fermented dill pickle is a salt stock which
had been fermented and eventually packed in brine containing herbs and
spices, particularly dill seeds and dill weeds.
Ingredients of Pickling Solution
 Salt. Use non-iodized pickling salt. Iodine may react with starches
causing discoloration or darkening.
 Vinegar. Use vinegar with at least 4% acidity. Use white vinegar for
a lighter color vegetables such as ubod, singkamas, radish, onions
and cauliflower.
 Sweeteners. White granulated and brown sugars are the
sweeteners most often used in pickling.
 Firming Ingredients.
Storage
 When processing time is completed, remove jars and place upright
about 2 inches apart on wire racks or towels. Let cool, undisturbed, for
12 to 24 hours.
 Recheck the seals and wipe the jars clean. Then label the jars with
batch code and date. Store pickled products in a cool, dark and dry
place.
Spoilage
 Soft, slippery or slimy pickles are spoiled and should be destroyed so
spoiled contents cannot be eaten by people or animals.
 Insufficient heat treatment and poor jar seals lead to spoilage.
 Failure to remove blossom ends.
 Failure to wash thoroughly the products to be pickled
 Not removing the scum that accumulates on curing brines.
 Using a weak brine or vinegar solution.

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 Not keeping the pickles covered with brine throughout the curing
process.
 Using deteriorated ingredients such as moldy garlic or decayed spices.
 Storing pickles at too warm temperature.
Other Problems
 Shrivelling happens most often in very sweet or sour pickles and in
large whole cucumber pickles. It is caused by using a salt, sugar or
vinegar solution that is too strong at the beginning of the pickling
process. Overcooking, over processing or not starting with fresh raw
material also may cause shrivelling.
 Hollow pickles are the result of faulty growth of curing. Because
hollow cucumbers usually float, they can be picked out easily when the
cucumbers are washed. Cucumbers that stand for more than 24 hours
before processing may become hollow.
 Discolored pickles may be caused by iron from hard water or an iron
cooking utensil. Iodized salt, ground spices, too much spice or packing
the spice bag in jars will darken pickles. Pickles prepared in a copper
utensil will turn an abnormal green. Those made in a zinc pan will lose
their color. Over mature dill may cause pickle liquid to turn pink shortly
after canning.
 White sediment at the bottom of the jar may be caused by anti-caking
agents in the salt or by the fermenting bacteria.
 Blue, purple or blue-green garlic may result from immature garlic or
garlic that is not fully dry, from copper pans, or from a high amount of
copper in the water. Garlic contains anthocyanin, a water-soluble
pigment that under acid conditions may turn blue or purple. A blue-
green color also may develop in pickles made with stored red-skinned
garlic. Such color changes do not indicate the presence of harmful
substances.

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SELF -CHECK NO. 10
___________________________
Directions: Complete each statement by writing the missing word or

phrase on the space provided.
1. The brine for fermentation is 15%_______________________________.

2. The best type of water for pickling is ____________________________.
3. Vinegar for pickling solution should have at least an acidity of
_________.
4. Too strong pickling solutions can cause____________________.
5. Iron from hard water in pickling can cause______________________.
6. Anti-caking agents in the salt in pickling can
cause_____________________.
7. Preserving food in vinegar or other acid is
called________________________.
8. The first reaction of cucumber when soaked in brine solution is the
migration of _________________.
9. Pickled food is used as____________________.
10. Iodized salt causes __________________in pickled products.

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CANNING
Learning Objectives

1. define canning;
2. recall the history of canning;
3. recognize the application of canning in food preservation method;
4. differentiate the methods of canning; and
5. present the canning operations
INTRODUCTION
Canning is the process in which foods are placed in cans or jars with
lid on or in suitable retortable and flexible containers. Canning is
preservation by heat application or thermal processing. To make sure the
canned foods are safe, the canning instructions should be carefully
followed.
Definition
Canning is a method of preserving food in which the food is processed,
heated to a temperature that destroys microorganisms and inactivate
enzyme and sealed in an airtight container
 Heating and later cooling forms a vacuum seal.
 The vacuum seal prevent other microorganisms from contaminating
the food within the container.
 Processing can be done in a water bath canner or a pressure canner,
depending on the food’s acidity.
 High- acid foods (pH 4.5 and lower) and acidified foods can be safely
processed in a water bath canner.
 The high acidic foods include: fruits and properly pickled vegetables
 Low-acid foods (pH above 4.5 ) must be processed in a pressure
canner.
 The low acidic foods include: meats, seafood, poultry, dairy products
and all vegetables.

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History of Canning
French Origin
 During the first years of the Napoleonic Wars, the French

government offered a hefty cash award of 12,000 francs to any
inventor who could devise a cheap and effective method of
preserving large amounts of food.
 The larger armies of the period required increased and regular
supplies of quality food.
 In 1809, Nicolas Appert, a French confectioner and brewer,
observed that food cooked inside a jar did not spoil unless the seals
leaked, and developed a method of sealing food in glass jars.
 Appert was awarded the prize in 1810 by Count Montelivert, a
French minister of the interior.
 The reason for lack of spoilage was unknown at the time, since it
would be another 50 years before Louis Pasteur demonstrated the
role of microbes in food spoilage.
Europe
 Throughout the mid-19th century, canned food became a status
symbol amongst middle-class households in Europe, being
something of a frivolous novelty
 1860s smaller machine-made steel cans were possible, and the
time to cook food in sealed cans had been reduced from around six
hours to thirty minutes
Methods of Canning
1. Open Kettle Method –The cooked or heat treated food is transferred to

sterile jars or sealed containers. This method is used for sugar
preserves such as jams, jellies and pickles.

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2. Raw Method– In this process, the food is packed raw into tin plated cans
or glass jars using sealing devices before processing at a suitable
temperature.
3. Hot Packed Method – The food is thoroughly heated to partially cook it

on syrup, water or juice before packing into containers.
Safe Canning Methods
1. Boiling water bath method is safe for tomatoes, fruits, jams, jellies,
pickles and other preserves. In this method, jars of food are heated

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completely covered with boiling water (212°F at sea level) and cooked for
a specified amount of time.
2. Pressure canning is the only safe method of preserving vegetables,

meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of
water in a special pressure cooker which is heated to a temperature of at
least 240° F. This temperature can only be reached using the pressure
method.
Unsafe Methods of Canning

1. Open kettle
2. Oven
3. Microwave
4. Steam
5. Jars with wire bales and glass lids
Three Simple Steps in Home Canning

Prepare. Wash your jars and lids then heat your water.
Pick. Select your recipe and prepare it.
Pressure. Submerge filled jars in boiling water.

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Canning Operations
 Raw Materials Handling
 The quality of raw materials is directly related to the quality of the

finished product.
 Observation of hygienic practices.
 Ideally, processors will receive raw materials of uniform and good
quality so that the finished product is of a constant standard.
 It is necessary to sort or grade the raw material prior to canning.
 Grading systems may be for size, maturity and stages of ripeness.
Pre-treatments. This covers the range of operations involving preparation

before filling into cans or other containers.
 Pre-treatments for fishery products include washing, nobbing,
filleting, shucking, shelling and brining.
 For fruits and vegetables, the pre-treatments are: washing, trimming,
cutting, blanching and pulping.

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Pre-cooking. This is needed for some products. This is usually carried out
in various ways, using steam, water, oil or smoke. In processing tuna or
other fishes, pre-cooking is done for the following reasons:
 to partially dehydrate the flesh and prevent release of those fluids;
 to remove natural oils, some of which has a strong flavor;
 to coagulate fish protein
 to develop desirable textural and flavor properties; and
 to make the flesh firm and in the case of crustaceans, aid their release
from the shell.
Canned specific dishes such as lechon paksiw, pork dinuguan, laing

are pre-cooked according to the recipe, but the cooking process may differ
from the procedure used for immediate serving.
Process controls should be established and monitoring systems must
be implemented so that corrective action can be done to maintain the safety
of the product.
Filling. Fill weights, and fill temperatures are monitored because both affect
the heating. It is important to provide adequate headspace to allow the
expansion caused by heating the product from filling temperature to
processing temperature.

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Head space. Space in the jar between the inside of the lid and the top of the
food or its liquid.
 1/4” for jellies
 1/2” for high-acid foods, such as fruits, tomatoes, and pickles
 1” to 1-1/4” for low-acid foods
Exhausting. This is the removal of air from the food in the container.
Vacuum in canned foods is obtained by heating the food before or after filling
into containers. Heat is employed to expand the product to drive out and
dissolve gasses to rarify the air in the head space prior to sealing/capping.
The internal temperature of 85°C/185°F, which is measured at the slowest
heating point of the container is commonly used in the industry. During
exhausting, the cans/bottles are left open without the lead on, to allow
maximum escape of internal gases.

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Sealing. A successful seal is an essential factor in canning, whether the

container is made of metal, Glass or laminates of plastics or foils.
Retorting. This is pressure processing. In the case of low acid foods (pH
above 4.5), the sealed containers are subjected to pressurized steam in a
retort or pressure canner.

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SELF -CHECK NO. 11

___________________________
Directions: Write C if the statement is correct and W if it is wrong. Write

your answer on the space before each number.
_____1. Heating followed by cooling forms a vacuum seal.

_____2. Foods with 4.5 pH and lower are low-acid foods.
_____3. Acidified foods can be safely processed in water bath canner.
_____4. Low acidic foods must be processed in a pressure canner.
_____5. Jams, jellies and pickles uses raw method.
_____6. Hot packed method is cooking food thoroughly on syrup, water or
juice before packing on containers.
_____7. Jars of acidic preserved food which are heated completely covered
with boiling water is another safe way of canning food.
_____8. Pressure canning is not safe for meat, poultry and shellfish.
_____9. Pressure canning needs 3 to 4 hours to reach food safety.
_____10. In filling jars with food, there must be at least 2 inches head
space.

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JOB SHEET FOR PICKLED CHAYOTE
Title: Process Food by Pickling and Fermentation ( Pickled Chayote)
materials, learners should be able to make saleable PICKLED CHAYOTE
correctly.
PICKLED CHAYOTE The image part w ith relationship ID rId100 w as not found in the file.
INGREDIENTS:
 pcs. Chayote (big), julienne
 1 small carrots
 1 red sweet pepper
 150 grams native onion
 50 grams ginger, julienne
 1 tablespoon salt
Pickling Solution:
 ¾ cup sugar
 1 cup cane vinegar (Del Monte)
(Dissolve sugar in a cup of vinegar then bring to boil)
MATERIALS:
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 Sauce pan
 Wooden spoon
 Spoon
 Knife
 Chopping board
 Stainless mixing
bowl
 Colander
 Funnel
 Food tongs
 Cotton towels

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PROCEDURE:
1. Wash vegetables thoroughly. Peel and cut into 1 inch julienne.
2. Cut carrots, sweet pepper and other vegetables into desired slices.
3. Sprinkle a small amount of salt to sliced chayote and squeeze out the
juice.
4. Mix the vegetables and place them loosely in the sterilized preserving
bottles.
5. Pour hot pickling solution into the vegetables.
6. Seal the bottles tightly and store them in a cool dry place.
Assessment Method:

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PICKLED CHAYOTE
CRITERIA
YES NO
Did you…
6. wash the vegetables thoroughly?
7. cut the vegetables uniformly?
8. sterilize the pickling jars carefully?
9. prepare the pickling solution correctly?
10. label the pickles artistically?

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INFORMATION SHEET 12
DEHYDRATION
LEARNING OUTCOMES:
a. Define dehydration;
b. Identify the different types of dehydrating; and
c. List safe ways of dehydrating food regularly
INTRODUCTION:
Dehydrating reduces the moisture content of your food, allowing it

to last longer and still taste delicious.
Dehydrating your food reduces its moisture content to between 5
and 20%. Within that range, the bacterium that causes food to decay can’t
survive. By removing moisture from your favorite foods, you’re also
extending their lifespan.
TYPES OF FOOD DEHYDRATION

There are a few ways to go about dehydrating your food, but some
methods are more successful than others. That’s because modern tools
have helped improve the rate of dehydration, reducing the chance your
food will spoil. Here are the most common methods used today.
1. Sun drying
It’s hard to think of an older or simpler way to preserve food than
sun drying. For about 12,000 years people have sliced fruit and placed it
on racks or lines in the sunshine. Sun drying is very effective in places
with long periods of hot sun. The ancient Romans commonly ate raisins
and dried figs thanks to their Mediterranean climate. But anywhere with a
minimum temperature of 86 F and a relative humidity of 60% will work.
Just remember that fruit takes several days to dry thoroughly. Place on a
mesh screen—avoiding anything galvanized—and cover with a second
screen to deter flies and other insects.
2. Air drying
Like sun drying, air drying is an ancient method of dehydrating food.
The main difference is that air drying usually takes place in the shade.
That’s because this method helps preserves anything that needs protection

100
from the sun’s rays. It works well for delicate greens and herbs—especially
those you’re saving for culinary mixes or herbal teas.
3. Solar drying
A step up from sun drying, solar drying uses a dehydrator powered by the
sun to passively dry your food. Since there’s no element to provide heat or
fans to circulate the air, solar drying uses no electricity. Solar dryers work
outdoors and are usually designed like a mini tabletop greenhouse.
4. Oven drying
Oven drying uses your home oven to slowly dry food at temperatures
around 140 F. Because ovens are so large, they’re not the most efficient
dryers on the block. But they can save you the trouble of buying an extra
appliance if quick drying is your goal. They can also warm up your house,
since you’ll need to prop the door open to let the moisture escape. If you’re
thinking of drying food in your oven, check to make sure your oven goes
low enough. Anything over 140 F will cook your food instead of drying it.
5. Electric dehydrating
Add modern technology to age-old drying techniques and presto: you
have electric dehydrators. These little powerhouses come equipped with
fans and elements too quickly and efficiently dry your food. That means
virtually no spoilage and a tasty end result. Most electric dehydrators also
come with a temperature gauge and adjustment dial. This helps to speed or
slow drying time depending on what your processing. If your food
dehydrator does have a fan, consider using it in your garage or another area
where noise won’t matter. This advice also applies if your using your food
dehydrator in summer and you don’t want to heat up your living space.
An Excalibur food dehydrator is great for drying fruits, vegetables, fruit

leathers, jerky, fish, herbs, and soaked grains or nuts.

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6. Dehydrating in a microwave oven
If you are a devotee of microwave cooking and only have a small amount of
food to dehydrate, you might consider using your microwave set on
‘defrost’ to dry fruits and herbs. In general, microwaved fruits will take 20
to 40 minutes to dry fully, but keep checking on them so you don’t overdo
it. Herbs placed in the microwave take 2 to 3 minutes.
WHAT CAN YOU DEHYDRATE?

You can dehydrate almost any fresh food, but some things dehydrate
better than others. Here are some favorites.
 Fruits (apples, bananas, apricots, peaches, pears, cherries, blueberries)

for eating as snacks or chopped in granola and trail mixes, or dried as
purees for fruit leather.
 Vegetables (carrots, mushrooms, onions, peas, beans, tomatoes) for

adding to soups, stews, and backpacking meals.
 Meat and fish (ground beef, chicken, or turkey; sliced meats; cured
meats; fresh fish; beef jerky) for adding to backpacking meals or storing
for soup and stew ingredients.
 Nuts, seeds (walnuts, hazelnuts, almonds, pecans, macadamia) after
soaking or sprouting, to make them more digestible.

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 Sprouted grains (rice, buckwheat, barley, quinoa, amaranth) to
preserve nutrients and to store for flours, granolas, and baking.
 Herbs (oregano, basil, parsley, dill, fennel, mint, lemon balm, hyssop)
for later use in teas, baking, and cooking.
 Crackers, breads, and granolas for raw food diets.
PREPARING FOOD FOR DEHYDRATION
Tools
The main goal in preparing food for dehydrating is to get an even

thickness. That way, things will dehydrate at the same rate, leaving you
with a uniform end result. One or two thicker pieces that don’t dry fully
can result in spoilage during storage.
To make sure you get the best result possible, use the right tool for the
job.
1. A sharp, short paring knife and a hand peeler are useful for
peeling and cutting fruit and vegetables.
2. A food processor or grater can also be useful for slicing, dicing,
and chopping ingredients for soups, stews, and snacks.
HOW THICK TO SLICE

When slicing fruits and vegetables for dehydrating, trim to ¼ to ½ inch
thick for best results. Slice meat thinner where possible.
WHAT ABOUT PEELING?

It’s not necessary to peel everything you dehydrate. The main reason to
remove the skins from fruits and vegetables is to get rid of imperfections
that might affect taste and appearance. You might also choose to remove
the skins from non-organic produce to lessen exposure to pesticides.
If you do want to remove skins from fruits like peaches, apricots, or

tomatoes, dip them in boiling water for up to 60 seconds. Next place in cold
water for another 60 seconds, or until the skins start to crinkle and lift. The
skins will now come off easily by hand.
You can blanch vegetables that normally take longer to cook by steaming
for 2 to 5 minutes. This will help preserve nutrients and prevent flavor loss
before drying.

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TO BLANCH OR NOT TO BLANCH
Blanching refers to pre-heating your vegetables, fruits, and meats
before placing them in your dehydrator. People usually blanch
vegetables—particularly those that take longer to cook—because it helps
prevent flavor loss before drying. The easiest way to blanch is to place
vegetables in the basket of your steamer and heat water beneath. Steam
for 2 to 5 minutes until vegetables are heated to the center.
THE MOST COMMON VEGETABLES TO BLANCH INCLUDE:
1. Asparagus (3 to 5 minutes)
2. Broccoli (3 to 5 minutes)
3. Cabbage (2 to 3 minutes)
4. Carrots (3 to 4 minutes)
5. Corn (1 to 3 minutes)
6. Green beans (4 to 5 minutes)
7. Peas (3 minutes)
8. Kale, spinach (just until wilted)
Blanching some vegetables before dehydrating can help preserve flavor and
quality.
DIPPING FOR COLOR AND FLAVOR

There’s a reason commercially prepared dried fruit retains its color
and texture. Often it has been dipped in preservatives. When added to the
fruit’s surface, these preservatives help save the look and taste of the fresh
fruit.
That doesn’t mean you have to dip your own food into a preservative
before drying, but it is worth considering how to extend your food’s shelf
life.
HERE ARE SOME OPTIONS THAT ARE ESPECIALLY GOOD AT

STOPPING LIGHT-COLORED FRUITS FROM DARKENING.
1. Ascorbic acid: Dissolve 1 tablespoon of pure ascorbic acid into 1 quart

of water. Add sliced or chopped food to the solution and let it sit for no
longer than one hour. Remove, drain, and rinse lightly before adding to

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dehydrator trays. You can usually find ascorbic acid at your local
health food or grocery store.
2. Citric acid: Dissolve 1 tablespoon of citric acid in crystalline form.
Treat as above. Citric acid is only 1/8 as effective as ascorbic acid and
will give your fruits a tarter taste. Buy citric acid at your local health
food or grocery store.
3. Fruit juice: Stir 1 cup lemon juice into 1 quart of water. Dip fruit for
up to 10 minutes, and then drain well. Like citric acid above, fruit
juice is not as effective as ascorbic acid (about 1/6 as much) and will
leave a tart taste on fruit.
4. Sodium bisulfite: Dissolve 1 teaspoon of sodium bisulfite powder in 1
quart of water. Soak cut fruit for 2 minutes before removing, draining,
and rinsing. Don’t reuse sodium bisulfite solution because it will be
less effective the next time around. Also be cautious about sulfite
allergies, which are common.
HOW TO DRY YOUR FOOD

1. For the best dried fruit, choose high quality produce that was picked
when ripe. Ripe fruit is at its peak sugar content, which means sweeter
snacks. But watch for anything overripe or bruised: these may turn
black while drying.
2. Wash skins if you’re planning to leave them on, then core or pit (if
required) and slice to an even thickness. Place on dehydrating trays
and dry at 135 to 145 F until pliable.
3. For fruits like apples, bananas, peaches, and nectarines, drying times
will range from 6 to 16 hours. Apricots, grapes, figs, and pears can
take anywhere between 20 to 36 hours. Check every 2 to 3 hours
within those ranges, rotating trays if necessary.
4. Don’t add new fruit to your dehydrator if an old batch is still in the
works: this will cause partially dried fruit to absorb moisture.
DEHYDRATING VEGETABLES
1. Vegetables dry more quickly than fruits, but they also spoil more
quickly. Take care when preparing and do everything you can to
preserve their freshness before drying.
That includes storing in the fridge or on produce-saving paper, only

105
preparing as much as you can handle in one load, and washing in cold
water.
2. Remove any tough pieces of skin or stem, cutting away bruises and
spots. Slice to an even thickness using a food processor or spiralizer.
Choose smaller lengths over larger ones to speed drying. Blanch where
necessary (as noted above).
3. Place on dehydrator trays without overlapping and dry at 125 F.
Tomatoes and onions are the exception and are best dried at 145 F.
Drying times will range from 4 to 10 hours depending on the vegetable
and size of your pieces.
4. If possible, don’t dry strong smelling vegetables at the same time as the
milder smelling varieties. Brussels sprouts, onions, peppers, and garlic
will leave their signature scent in other foods.
HOW TO DEHYDRATE MEAT AND FISH

1. Choose only fresh, lean meat and low-fat varieties of fish for drying,
since fat will spoil quickly. Don’t dehydrate pork, unless you’re using
sliced, cured ham.
2. When dehydrating cooked meat, remove fat and cut into cubes about
½ inch. Spread on trays and dry at 145 F. Most cooked meats will take
between 6 and 12 hours to dry fully. Pat dry if any oil surfaces during
the dehydration process. You can also dehydrate (cooked) ground beef
in the same way.
3. To make jerkies for snacks and camping trips, you’ll need to cut meat
into thin, uniform strips. Next, marinate in brine or dry cure using a
salty “rub” for 6 to 12 hours in the refrigerator. Once cured, brush off
the strips and dehydrate at 160 F. Reduce to 145 F until strips crack
(but don’t break) when bent.
DEHYDRATING NUTS AND SEEDS

Why would anyone dehydrate nuts and seeds when they’re already
tasty raw? Some people with digestive issues find that soaking and
dehydrating nuts and seeds make them easier to handle. That’s because
raw nuts contain enzyme inhibitors. Soaking helps break down these
inhibitors, making nuts and seeds more digestible.

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1. To prepare nuts for dehydrating, soak overnight in a solution of salt
and water (about 1 tablespoon sea salt to 4 cups of nuts covered in
water).
2. Drain and spread in a single layer on dehydrator trays.
3. Dry at 145 F for 12 to 24 hours. This recipe works well for cashews,
almonds, pecans, walnuts, and pumpkin seeds.
DEHYDRATING HERBS
Herbs are one of the easiest and quickest foods to dry. There’s little
preparation and they store for a long time without losing their flavor.
1. Harvest your favorite herbs in the morning, preferably earlier in the

year before flowers bloom.
2. If it is seeds you’re after, such as coriander and celery, gather on a dry
day when the sun is out.
3. Snip into single-stem lengths, gather in a bundle, and hang in the
shade.
4. Arrange on dehydrator trays in a single layer and dry at 95 to 105 F for
2 to 4 hours.
5. Herbs that have finished drying will be brittle and crumble easily when
touched.

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SELF -CHECK NO. 12
___________________________
Directions: Identify what is described / defined in each item. Write your

____________1. It is preserving food by removing the moisture content.

____________2. It is the cheapest way of preserving food.
____________3. It is drying in the shade which prevents discoloration of
vegetables.
____________4. It uses a dehydrator powered by the sun to passively dry
food.
____________5. It comes with a temperature gauge and adjustment dial for
easy drying.
____________6. It is pre-heating vegetables, fruits and meats before placing
them into the dehydrator.
____________7. It is the number of minutes blanching vegetables before
dehydrating.
____________8. It is a method which helps preserve nutrients and prevents
loss of color before drying.
____________9. It is made by dissolving 1 tablespoon of this product into 1
quart of water to prevent discoloration before dehydration.
____________10. It is the dehydrating temperature for cashews, almonds
and other nuts.

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HOW TO USE THE EXCALIBUR DEHYDRATOR
LEARNING OUTCOMES
a. enumerate the important safeguards in using the dehydrator;
b. identify the parts of a dehydrator; and
c. plan ways on how to make your own dehydrator using available
materials at home
INTRODUCTION
Working on a simple premise, the Excalibur® Dehydrator removes
water from food by a continuous circulation of thermostatically-controlled
warm air. A variety of foods, from bright golden kernels of farm-fresh corn to
rings of island-sweetened pineapple can be dehydrated. Produce, however, is
not the only food commonly preserved in a food dryer! Slices of beef, chicken,
fish or even venison can be marinated in a combination of sauces and spices
and easily transformed into homemade jerky. Using your dehydrator
compared to traditional canning or freezing methods will prove to be well
worth your initial low-cost investment.
IMPORTANT SAFEGUARDS
When using electrical appliances, these basic safety precautions should
always be followed:
1. Read all instructions.
2. Do not touch hot surfaces.
3. To protect against electrical hazards do not immerse any part of the
dehydrator, cord, or plug in water or other liquid.
4. Close supervision is necessary when any appliance is used near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.

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6. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been damaged in any manner. Return
appliance to the nearest authorized service facility for examination, repair, or
adjustment.
7. The use of accessory attachments not recommended by the appliance
manufacturer may cause hazards.
8. Sharp utensils should not be used inside the dehydrator.
10. Do not let cord hang over the edge of the table or counter, or touch hot
surfaces.
11. Do not use outdoors.
12. Do not place on or near a hot gas or electric burner, or in a heated oven.
13. Always plug cord into the wall outlet before turning machine on. To
disconnect, turn switch to “off” before removing plug from wall outlet.
14. Do not use appliance for other than intended use.
15. Do not remove the ground pin on your power cord.
16. Avoid contacting moving parts.
17. Clean only sides and bottom, don’t wipe any electrical components.
18. This appliance should not be used by children or persons with reduced
physical, sensory or mental capabilities or lack of experience and knowledge
of using the appliance. Only persons who properly understand the safe use

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of the appliance the hazards involved shall use this appliance. Children
should only operate the appliance under close supervision and in no case
should they play with the appliance. Cleaning and user maintenance shall
not be made by children without supervision.
19. This appliance is not intended to be operated with an external timer or
separate remote control system.
20. The symbol on the product or its packaging indicates that this product
must not be disposed of with your other household waste. Instead, it is your
responsibility to dispose of your waste equipment by handing it over to a
designated collection point for recycling of waste, electrical and electronic
equipment. The separate collection and recycling of your waste equipment at
the time of disposal will help conserve natural resources and ensure that it is
recycled in a manner that protects human health and the environment. For
more information about where you can drop off your waste for recycling,
please contact your local authority, or where you purchased your product.
21. This appliance is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction concerning
use of the appliance by a person responsible for their safety.
CHILDREN SHOULD BE SUPERVISED TO ENSURE THAT THEY DO NOT
PLAY WITH THE APPLIANCE.

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SELF -CHECK NO. 13

___________________________
Directions: First, complete each statement by writing the missing word.

Second, identify what is being described in each statement and write your
_______________________1. _____________removes water from food by a

continuous circulation of thermostatically-
controlled warm air.
_______________________2. ____________should always be followed when
using electrical appliances.
_______________________3. ____________ all instructions before using the
dehydrator.
_______________________4. ____________ from outlet when not in use and
before cleaning to avoid electrocution.
_______________________5. ____________ utensils should not be used inside
the dehydrator to avoid destroying the fragile
surfaces.
_______________________6. Dehydrators should be plug into the
_________________.
_______________________7. Clean only sides and bottoms and don’t wipe
any ___________________.
_______________________8. Cleaning and user maintenance shall not be
made by children without_____________________.
_______________________9. This appliance is not intended to be operated
with an ____________________.
_______________________10. Do not remove the ground pin on your
______________.

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OPERATION SHEET FOR DEHYDRATOR
Performance Outcome:
Given the Excalibur dehydrator and raw materials for dehydrating, you
should be able to operate following the operating procedure for six hours.
Supplies and Materials

 Utility Tray
 Knife
 Chopping Board
 Fruits, vegetables, herbs, etc.
Equipment
 Excalibur Dehydrator
Procedure:
1. Place the dehydrator on a smooth, dry surface.
2. Load the trays with food. Place the door on machine.
3. Plug the power cord into standard 120 volt outlet or 220/240 volt outlet
depending upon your voltage.
4. Set the thermostat to desired temperature.
5. When the food has dehydrated, and is dry, allow it to cool. Check the chart for
proper dryness test and approximate drying time.
6. Then package in airtight food storage containers.
Assessment Method/s:
Oral questioning and direct observation

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OPERATION SHEET PERFORMANCE CRITERIA

CHECKLIST FOR DEHYDRATOR
Y
CRITERIA N
E
Did you… O
S
1. Clean and sanitize the
dehydrator before using?
2. Place the dehydrator on a
smooth, dry surface?
3. Load the trays with food

carefully?
4. Place the door on machine well?
5. Plug the power cord into

standard 120 volt outlet
carefully?
6. Set the thermostat to desired

temperature?
7. Allow the food to cool after it

has been dehydrated and dried?
Check the chart for proper
dryness test and approximate
drying time.
8. Clean and sanitize the

equipment after using?

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DRYING FOOD
LEARNING OUTCOMES
a. Differentiate drying from dehydration;
b. Enumerate the different ways of drying food; and
c. Explain the importance of dried food in our life
INTRODUCTION
Drying is the simple process of dehydrating foods until there is not
enough moisture to support microbial activity. Drying removes the water
needed by bacteria, yeasts, and molds need to grow. If adequately dried and
properly stored, dehydrated foods are shelf stable (safe for storage at room
temperature). The drying food preservation method is easy to do, very safe,
and can be used for most types of foods (meats, fruits, and vegetables).
There are several methods for drying foods. Two of the easiest and most
common that can be used in any climate are oven drying and drying with an
electric dehydrator appliance; these methods are described below. The other
methods are air drying (in the shade during warm weather), sun drying
(limited to desert climates), solar drying (requires specially built dryer), and
pit oven drying (useful when other methods are impractical).

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How To Dry Food In A Conventional Oven
Oven drying is a good choice if you have never dried foods before, or
plan to do only occasional drying. It tends to be slower than an electric
dehydrator, but there is little or no investment in equipment and you don’t
have to depend on the weather as with other methods.
Foods that are well-suited to oven drying are meats; seafood; fruit
leather; low-moisture foods such as herbs, potatoes, bread cubes, berries,
and meaty tomatoes (roma or paste-type); and excess produce you might
otherwise throw out, such as onions, celery, and bananas. If you are new to
drying, start with a few of the easiest foods to dry: berries, banana slices,
tomato slices, chopped onions, oven jerky, and smoked salmon.
Here are the Basic Steps for Oven Drying Foods:
1. Prepare suitable trays for drying foods (see information below).

2. Prepare food for drying. Preparation methods vary depending on the food
you want to dry. For fruits and vegetables, you wash and then usually
halve, quarter, or slice the produce. For light colored fruits and all
vegetables, you also steam-blanch to deactivate enzymes or prevent
browning in light colored foods, and then pat dry. Meat or fish jerky is
often marinated and may also be cooked before drying.
3. Preheat (a gas or electric) oven to the lowest temperature setting.
Maintain an oven temperature between 125°F and 145°F. Check the oven
temperature with an accurate thermometer.
4. Decrease the temperature by propping open the oven door with a wooden
spoon or folded towel. Caution: the oven-drying method is not safe in a
home with small children.
5. Maximize air circulation to speed drying. Place a fan on a chair near the
propped-open oven door so that it blows away the hot, escaping air.
Open nearby doors and windows to promote more airflow.
6. Dry until pliable or crisp: The extent of dryness is somewhat a matter of
preference (see How to Use Dried Foods below). Therefore, the length of
drying time can fluctuate widely (from a few hours to more than 24).
Drying time also depends on several factors: the type of food (meat, fruit,
vegetables, etc.), the size of the portions to be dried (thick or thin), the
drying method used (sun, air, oven), and the weather (especially
humidity, which greatly increases drying time).

116
7. Tips for successful drying include drying foods only on days when the
humidity is not high, space the food about an inch apart, and fill only
half of the oven racks with food.
Suitable Trays for Oven-Drying Foods

Trays used for drying foods in an oven (or other methods than a food
dehydrator) need to be of a food-safe screen material such as plastic
(preferably polypropylene), stainless steel, Teflon or Teflon coated fiberglass,
or wood. An economical solution is to stretch cheesecloth or natural muslin
over an oven or cake rack or a wood frame, and attach it with masking tape,
paper clips, or clothespins. For a more permanent, but more costly option,
have (window) screens made at a hardware store and use them for drying.
Avoid materials which can leach harmful chemicals, darken the food, or
melt at drying temperatures. These materials include:
 Do not use uncoated fiberglass and vinyl.

 Do not use metals other than stainless steel (such as aluminum,
galvanized steel, and copper); they can transfer a metallic flavor to
food, rendering it inedible. Covering metal with cheesecloth or
muslin is another option, especially if you are re-purposing material
and are unsure of the type of metal.
 Do not use green wood, pine, cedar, oak, and redwood.
After oven drying a few foods, if you want to continue to use the
drying method, consider investing in an electric food dehydrator.
About Electric Food Dehydrator Appliances

A food-dehydrating appliance has few weather dependencies, can
consistently produce a quality product, and is less prone to inconsistency or
other problems when drying foods. This makes it easier than most other
methods.
A good food dehydrator provides variable temperature control and good

air circulation. A temperature control with a range of 85°F to 180°F provides
full flexibility for drying all types of foods, from delicate herbs and firm fruits
to meat jerkies. A temperature control with a maximum of 160°F will limit
your ability to dry meats and fish.

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How To Use Dried Foods
You can use dried foods in a variety of ways:
 eat dried foods as is (such as snacking on dried beef jerky and dried
fruits)
 rehydrate dried foods water (such as adding vegetables to a meat
stew)
 grind dried foods into a powder (for example, grind tomatoes to a
powder that you can reconstitute with water to make tomato sauce).
Therefore, you may dry foods until pliable, especially if you want to use
them as a snack food. If you want to store dried food longer or use it to
grind to a powder (such as tomatoes to make sauce), then you want them to
be crisp and brittle. Less-dry products have considerably shorter shelf life—
from 2 weeks to 2 months. Very dry foods, if properly stored, may last
several months.
Whether pliable or crisp, condition all foods at the end of the drying
process. Alternatively, you may store partially dried or unconditioned foods
in the freezer.
How To Condition And Store Foods After Drying

Individual pieces of food dry at different rates; some pieces will have
more moisture than others. If there is too much moisture left in a few
pieces, they can grow mold and contaminate the entire batch. To guard
against mold growth, you need to condition dried foods before you store
them. During conditioning, the moisture will equalize—that is, excess
moisture will transfer to drier pieces, until it is evenly distributed
throughout the batch.
To condition dried foods, place them in a tightly closed container at

room temperature. Stir or shake the contents every day for a week. If you
open the container to stir the contents, be sure to close it again tightly.
During conditioning, if moisture forms on the inside of the container, the
food is not sufficiently dry and you need to return it to the dryer.
To store dried foods after conditioning, seal dried food in airtight
containers that hold only enough food to be used at one time. This reduces
the number of times a package is reopened. You can also limit air by taping
over jar enclosures or using a desiccant to absorb oxygen. Ideally, you want
to store dried foods at a constant temperature between 40°F and 70°F. Be
sure to store foods in a closed cupboard or dark room, away from light. If
you live in a dry climate, your dehydrated foods will tend to stay fresh
longer. However, if you live in a humid area, moisture can get in and

118
shorten storage life considerably. In high-humidity locations, put dried food
in zipper-lock plastic bags that allow you to push out excess air.
You can store properly packaged, well-dried foods at room temperature
for up to 1 year. Less dry, pliable products have a shelf life of a few weeks to
several months. Storage life decreases with packaging that is not airtight,
reopening packages, and fluctuating temperatures. You can vacuum-seal,
refrigerate, or freeze any dried food for longer storage.
Check dried foods monthly for spoilage—usually mold. Use dried foods
before other types of preserved foods, such as frozen or canned. Most
importantly, enjoy eating your dried foods and be sure to experiment with
different ways of using your stored treasures.
Hints For Successfully Storing Dried Foods

 Always store dried foods in airtight containers in a cool, dry place.
 Reduce the number of times a package is reopened by using
containers that hold only enough food to be used at one time.
 Limit air, light, and heat. Put masking tape over jar enclosures or use
a food-safe desiccant in the jar to absorb excess oxygen. Be sure to
store foods in a closed cupboard or dark room, away from light.
Ideally, you want to store dried foods at a constant temperature
between 40°F and 70°F.
 In humid locations, put dried food in zipper-lock plastic bags that
allow you to push out excess air. This helps to prevent moisture from
re-entering the food, shortening the storage life considerably.
 To increase storage life, vacuum-seal, refrigerate, or freeze dried foods.

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SELF -CHECK NO. 14
___________________________
Directions: Complete each statement below. Write your answer on the

space provided.
1. _______________________removes the water needed by bacteria, yeasts

and molds.
2. Prepare_______________trays for drying foods.
3. _______________oven to the lowest temperature setting between 125ºF
and 145ºF.
4. _______________ air circulation to speed drying and open nearby doors
and windows to promote more airflow.
5. Dry different food until__________________.
6. To condition dried foods, place them in a tightly closed container at
______________________.
7. Properly stored dried food can last several months
to____________________.
8. Check dried foods monthly for spoilage which usually the presence of
_____________________.
9. _______________store dried foods in airtight containers in a cool, dry
place.
10. _______________ air, light and heat by putting masking tape over jar
enclosures or use a food-safe dessicant in the jar to absorb excess
oxygen.

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JOB SHEET 11
Title: Process Food by Dehydration (BANANA CHIPS)
materials, learners should be able to make saleable BANANA CHIPS
correctly.
BANANA CHIPS
Banana chips are slices of bananas that are deep fried, baked or
dehydrated to become crispy, it is then coated with sugar, honey, salt or
spices. A popular snack item in India and in the Philippines this snack
is a better and healthier alternative to the potato chips. So instead of
putting that junk food in your child’s lunchbox try this out, kids will
love this sweet and crispy treat, it’s like having candies and chips at the
same time.
INGREDIENTS:
 pcs firm bananas
 1/4 tsp turmeric powder
 cups ice water
 oil
 tbsp salt
Syrup
 1/2 cup water
 1/2 cup white sugar
MATERIALS:
 Sauce pan
 Wooden spoon
 Spoon

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PROCEDURE:
1. Add 1 tbsp salt and turmeric into the ice water.
2. Peel banana and slice it using a mandolin, place sliced bananas in

the ice water mixture.
3. Keep bananas in water for 10 minutes then drain.
4. Lay bananas in a heavy duty paper towel to remove excess water.
5. Prepare oil for deep frying.
6. Prepare salt water by mixing 1 tbsp of salt with 1 tbsp of water.
7. Deep fry the bananas until crisp. Place only few slices at a time to
avoid overcrowding. Once bananas are nearly done pour salt water
into the oil (warning this will splatter).
8. Remove the bananas and drain excess oil. Set aside in a heavy duty
paper towel to remove excess oil.
9. In a sauce pan mix together the syrup ingredients then let it boil,
simmer until it thickens around 2/3 of the original volume.
10. Remove syrup from heat then dip banana chip sin the syrup. Place
chips in a wire rack to drain excess liquid. Set aside and let it dry.
11. When it’s totally dried store in an airtight container or polyethylene

bag.
12. Seal and label artistically.
Assessment Method:

122

BANANA CHIPS
CRITERIA
YES NO
Did you…
1. Clean and sanitize your work area?
2. Prepare your tools, utensils and equipment?
3. Wear complete PPE?
4. Measure the ingredients accurately?
5. Follow the procedure carefully?
6. Prepare the different ingredients carefully?
7. Add 1 tbsp salt and turmeric into the ice water?
8. Peel banana and slice it using a mandolin and place
sliced bananas in the ice water mixture?
9. Keep bananas in water for 10 minutes then drain?
10. Lay bananas in a heavy duty paper towel to remove
excess water?
11. Prepare oil for deep frying?
12. Prepare salt water by mixing 1 tbsp of salt with 1
tbsp of water?
13. Deep fry the bananas until crisp?
 Place only few slices at a time to avoid
overcrowding.
 Once bananas are nearly done pour salt water into
the oil (warning this will splatter).
14. Remove the bananas and drain excess oil?
 Set aside in a heavy duty paper towel to remove
excess oil.
15. Store in an airtight container or polyethylene bag
when it’s totally dried?
16. Pack in polyethylene bags?
17. Seal and label artistically?
18. Pack and store the finished product safely?

123
THERMAL PROCESSING
LEARNING OUTCOMES
a. Define thermal processing;
b. Identify the factors affecting bacterial destruction; and
c. Discuss the different methods of preservation by heat application
PRESERVATION BY HEAT APPLICATION/ THERMAL PROCESSING
Thermal processing is a food sterilization technique in which the food is

heated at a temperature high enough to destroy microbes and enzymes. The
specific amount of time required depends upon the specific food and the
growth habits of the enzymes or microbes.
THERMAL PROCESSING
 the combination of temperature and time required to eliminate a desired
number of microorganisms from a food product.
 the term “thermal” refers to process involving heat.
 heatingfood is an effective way of preserving.
THERMAL DEATH TIME (TDT) – the time necessary to kill a given number
of organisms at a specified temperature
BASIC PURPOSE OF THERMAL PROCESSING OF FOOD

 to reduce or destroy microbial activity
 reduce or destroy enzyme activity
 to produce physical or chemical changes
 to make food meet a certain quality standard
TYPES OF THERMAL PROCESSING
1. COOKING
Heating process with the primary object to produce a more palatable food.
The word cooking is a broad term embodying at least six forms of heating

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including baking, broiling, roasting, boiling, frying and stewing. The method
of applying heat energy and the duration differs somewhat for each of these
processes.
Two important preservative changes occur in food as a result of

cooking:
 destruction or reduction of microorganisms
 inactivation of undesirable enzymes
Other desirable changes that may occur during cooking:

 destruction of potentially hazardous toxins present naturally or
through microorganisms
 alteration of color, flavor and texture
 improved digestibility of food components
2. BLANCHING
Heat treatment commonly applied to tissue systems prior to freezing,
drying or canning.
The objectives of blanching depend on the process that follows it, ex.
blanching prior to freezing or dehydration is done primarily to inactivate
enzymes.
The primary objective of blanching is to destroy enzyme inactivity in fruit
and vegetables. It is not intended as a sole method of preservation, but as a
pre-treatment prior to freezing, drying and canning.
Functions of blanching include:

 reducing surface microbial contamination
 softening vegetable tissues to facilitate filling into containers
 removing air from intercellular spaces prior to canning
3. PASTEURIZATION
Heat treatment that kills part but not all of the vegetative microorganisms
present in the food and consequently it is used for foods that are to be further
handled and stored under conditions which minimize microbial growth. In
many cases, the primary objective of pasteurization is to kill pathogenic
microorganisms (e.g., pasteurization of milk).

125
Purpose of Pasteurization
a. used to destroy enzymes
b. used to destroy relatively heat sensitive microorganisms
c. used to extend shelf life
Two groups of microorganisms that survive pasteurization

temperatures in milk:
 Thermoduric – organisms that can survive to relatively high temperatures
but do not necessarily grow at these temperatures.
 Thermophilic – organisms that not only survive relatively high
temperatures but require high temperatures for their growth.
4. STERILIZATION
A controlled heating process used to completely eliminate all living
microorganisms, including thermo resistant spores n milk or other food.
Can be achieved by moist heat, dry heat, filtration, irradiation or by
chemical methods.
a. Aim of sterilization is the destruction of all the bacteria including their

spores.
b. Food products filled in sealed containers are exposed to temperature
above 100˚C usually ranging from 110-121˚C depending on the type
of the product.
c. Heat must reach inside the product
d. Products are kept for a defined period of time at temperature levels
required for the sterilization

126
e. It depends on the type of the product and size of container.
FACTORS AFFECTING BACTERIAL DESTRUCTION

1. Age of cell – younger cells are less heat resistance
2. Initial concentration of spore or cells – the more the number of spores or
cells, the greater the heat treatment
3. The medium in which growth has occurred – a more nutritious medium
increases heat resistance
4. Moisture content – dry food tend to require more severe heat treatment
during sterilization
5. pH of medium – cells or spores have great resistance at natural pH values
CONDITIONS AFFECTING THE GROWTH OF MICROORGANISMS

1. WATER
Water content and the availability of water Aw can affect the growth of
microbes in food.
2. TEMPERATURE
Temperature influences the rate of growth of microbes as well as
determining which microbes will grow. Microbes grow fastest at their
optimum temperature. For convenience microbes can be divided into
groups which have similar optimum temperature for growth.
Table: Growth Temperatures (°C) for Microbial Growth

GROUP MINIMUM OPTIMUM MAXIMUM
Thermophiles 40 55 75
Mesophiles 5 37 45
Psychotrophs -3 20 30

127
3. OXYGEN REQUIREMENTS
Micro-organisms can be classified into three general groups regarding
their oxygen requirements.
• Aerobes – can only grow in the presence of oxygen
• Anaerobes – Can only grow in the absence of oxygen
• Facultative Anaerobes – adaptable. Grows best aerobically but can grow
anaerobically
4. pH
In regard to pH, microbes have ideal pH ranges within which they grow as
follows:
Table: pH ranges for Microbial Growth Group

GROUP pH
Low Acid Greater than 5
Medium Acid 4.5-5.0
Acid 3.7-4.5
High Acid Less than 3.7
REFERENCES (Transfer to Reference List)

 Karel, Marcus and Lund, Daryl B., Physical Principles of Food Preservation,
Second Edition, Revised and Expanded, Special Indian Edition
 www.slideshare.com
 http://www.tiselab.com/pdf/Thermal-Processing-of-Food.pdf

128
SELF -CHECK NO. 15
___________________________
Directions: Identify what is being described / defined in each item. Write

your answer on the space before each number.
_______________1. It is a food sterilization technique in which the food is

heated at a temperature high enough to destroy
microbes and enzymes.
________________2. It is the necessary time to kill a given number of
organisms at a specified temperature.
________________3. It is the heating process with the primary objective to
produce a more palatable food.
________________4. It is done prior to freezing, drying and canning.
________________5. It kills part of the vegetative microorganisms present in
food.
________________6. It is a controlled heating process to completely
eliminate all living microorganisms in milk and other
food.
________________7. It is the pH range for low acid food.
________________8. These can only grow in the presence of oxygen.
________________9. These can only grow in the absence of oxygen.
________________10. It is the pH of high acid food.

129
MEAT CURING
LEARNING OUTCOMES
a. show the functions of the various ingredients used in curing;
b. identify the chemical reactions involved in the curing process; and
c. familiarize the student with the various uses of the curing process in the
meat industry.
INTRODUCTION
Curing is any of various food preservation and flavoring processes of foods

such as meat, fish and vegetables, by the addition of salt, with the aim of
drawing moisture out of the food by the process of osmosis.
Curing — the addition of salt, sugar and nitrite or nitrate for the purposes
of preservation, flavor and color.
Functions:
Salt
o Flavor
o Antimicrobial
o Enhances cure transport through meat
Sugar
o Flavor
o Counteracts harshness of salt
o Energy for bacteria that change NO3 —> NO2
Nitrite or nitrate
o Flavor
o Prevents warmed-over flavor
o Retards rancidity
o Cured-pink color
o Anti-botulinal effect

130
The curing reaction
heat
Myoglobin + nitric oxide ——–> nitrosylhemochromogen

nitric oxide —> myoglobin
Generation of nitric oxide (NO)
NaNO3 ———–> NaNO2 ———— HONO ————–>

–> NO
Sodium Micrococcus Sodium Glucono Nitrous Ascorbates Nitric

nitrate aurantiacus nitrite acid oxide
delta Erythorbates
lactone
(GDL)
APPLICATION OF CURE INGREDIENTS
1. Dry curing — the oldest way of curing meats. Curing ingredients are
rubbed on the surface of the meat to be cured.
2. Stitch pumping — a long needle with multiple holes around the shaft is
used. Needle is inserted into meat and the curing solution (in water) is
pumped into the product.
3. Artery injection — a large needle with only one hole in it is inserted into
the brachial or femoral artery and the cure solution is injected into the
arterial system.

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4. Needle injection — a machine with multiple needles that injects,
automatically, meat cuts with the curing solution. The most common way
meat is cured today.
Amounts and times
Cure type Mixture Amount Time period
Dry cure 10-0-1 100 lb 5 weeks
Dry sugar cure 5-3-3 1 oz/lb 7 days/inch
Cover pickle
cure 80° 9 days/inch
60° 12 days/inch
Injection cure
(8 to 15%) 80° 7 days/inch
45° 9 days/inch
Combination
cure 80° IC + CPC 4 days/inch
80° IC + DSC 2 days/inch
Industry cure Smoke

(10 to 34%) 70° IC immediately

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Curing is an age-old process of preserving meat for later use. With just a few
ingredients — salt, nitrites, and time — the meat transforms: from water-
packed and pliable to dry and stiff. Over time, the flavor develops, too.
Leeched of excess water, dry-cured meat takes on an intense umami flavor
that is equal parts mouthwatering and soul-slaking. Learn how to dry- and
wet-cure your own meat for a fraction of the cost you'd ordinarily pay in a
restaurant or fine foods purveyor, paying attention to proper safety standards
to avoid tainted meat.
Method1
Dry-Curing Meat
1. Decide what kind of meat you'd like to use. Ham is a popular choice for
curing, but you can use anything from beef to venison and much more in
between. With a good piece of meat, you really can't go wrong, although
the first-time curers might want to go with a more forgiving piece of
meat, like pork belly or pork butt. Pork loin and belly, beef hindquarter
or brisket, mutton legs and even duck breast are popular cuts for dry-
curing.
2. If necessary, trim off any excess fat, tendons, or meat.
3. For larger cuts of meat, consider stabbing the meat with a prong for
better salt coverage. You don't have to stab the meat before applying the
dry rub, but for certain cuts of meat — larger cuts or cuts like pork belly,
which are often covered with a lining of fat — stabbing the meat allows
the salt and nitrite mix to penetrate deeper into the meat, improving the
efficiency and effectiveness of the cure.

133
4. Decide whether you want to cure with a pre-mixed curing salt or mix
your own. Dry-curing with salt will sap away the moisture from the meat
and intensify the flavor of the meat, but it still won't eliminate the
possibility of botulism spores germinating. To combat botulism, sodium
nitrite is often used in combination with salt as "curing salts, "Instacure
#1," and "pink salts." Botulism is a dangerous illness characterized by
paralysis and respiratory problems caused by the bacteria Clostridium
botulinum.
 Consult manufacturer's instructions for how much curing salt to use
alongside regular salt. Usually, a 10:90 ratio of pink salt to regular
salt is called for.
 If you are particular about exactly what goes into your cured meat, it
might be best to add the sodium nitrite on your own. (See next step.)
Most casual curers, however, will find it easiest to use pre-mixed
curing salts, where they won't have to fuss with the ratio of salt to
sodium nitrite.
 Why are pink salts pink? Manufacturers of pink salt purposely dye
the salt for cooks so that they don't confuse curing salt with regular
salt. That's because, in large quantities, sodium nitrite is
toxic.[4] Accidentally using pink salt instead of regular salt in your
chicken soup, for example, could be very unfortunate. The pink dye
itself does not influence the final color of the cured meat; the sodium
nitrite does.
5. Use a ratio of 2:1000 sodium nitrite and salt, if mixing your own curing
salt. If you want to make your own curing salts, be sure to nail the ratio
of sodium nitrite to salt. For every 2 grams (0.071 oz) of sodium nitrite,
for example, use 1,000 grams (35.3 oz) of salt. Another way to do this is
to take the total weight of your salt, multiply it by .002, and use that
much sodium nitrite in your mix.

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6. Mix up your spices along with your curing salt. Spices add a rich
dimension of flavor to your cured meats. While it's important not to get
too carried away and spice the meat to oblivion, a good spice mix will
intensify flavors and add distinct profiles to your cures. In a small spice
grinder, grind up your spices and add them to the curing salt/salt
mixture. Here are some suggestions for spices to use:
 Peppercorns. Black, green, or white are essential in most spice mixes.
There's a reason they call peppercorns the "master spice."
 Sugar. A little Demerara sugar adds a touch of caramel sweetness to
your cure.
 Coriander and mustard seed. Adds smokiness to the meat.
 Star anise. Silky and slightly sweet, a little bit goes a long way.
Slightly nutty.
 Fennel seed. Adds a pleasantly green or grassy dimension to the cure.
 Citrus zest. Adds a light, pleasantly acidic element that cuts through
fattier pieces of meat.
7. With your hands, rub the curing salt and spice mix over the entire cut of
meat. Cover a tray with parchment and line the bottom generously with
your curing salt and spice mix. Place your meat on the bed of curing salt
(fat side up, if appropriate) and cover the top of the meat with your
remaining mix for equal coverage. If desired, cover the top of the meat
with another piece of parchment, then another tray, and finally a pair of
bricks or another heavy object to weight the meat down.
 Do not use metal trays for this step without parchment. The metal
reacts with the salt and sodium nitrite. If using a metal tray for
underlayment, always use a piece of parchment between it and the
salt mix.

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 If you have a round piece of meat and want to keep it (more or less)
round, you don't have to weight it down. The salt will do its job
naturally. Weighting down is preferable for a pork belly, for example,
that you later want to roll into shape.
8. Refrigerate the meat for 7 to 10 days. Allow for adequate airflow by

leaving at least a small portion of the meat uncovered. After 7 to 10 days,
a lot of the moisture should have been drawn out by the salt.
9. After 7 to 10 days, remove from the refrigerator and rinse off all the
salt/spice mix. Under cold water, remove as much of the salt/spice mix
as possible and allow to briefly air-dry over an elevated rack. Take a
paper towel, as insurance, and wipe away any excess moisture before
proceeding to the next step.
11. Roll up the meat (optional). Most cured meats will not need to be
rolled into shape at this point, but some will. If you're taking pork belly,
for example, and trying to make pancetta, you want to start with a
rectangular piece of pork belly and roll up the longer end very tightly.
The tighter the roll, the less space there is for mold or other bacteria to
inhabit.
 If you are rolling the cured meat, it helps to start with an even square
or, usually, rectangle.
 Cut off pieces of meat on all four sides until you have a neat
rectangle.
 Save the scraps for soups or render off the fat separately.
12. Wrap the meat in tightly cheesecloth. Tightly wrapping the meat in
cheesecloth will help wick away any moisture that forms on the outside
of the meat, keeping it dry while it ages. Fold the cheesecloth over both
sides of the meat, bunch the cheesecloth up at both ends, and tie the
ends into knots. If possible, create a second knot at the top of the
cheesecloth into which you can pry your hanging hook.

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13. Truss your meat to help it keep its shape while it ages
(optional). Especially if dealing with a rolled piece of meat, trussing will
help the meat stay tightly rolled and keep its shape. Use butcher's
twine and simply tie off every inch until the length of the meat is
trussed. Remove any dangling pieces of twine with shears.
13. Label the meat and hang in a cool, dark place for anywhere from two
weeks to two months. A walk-in refrigerator is ideal, being cool and
dark, but anywhere that doesn't get a lot of light and doesn't exceed 70
degrees Fahrenheit (21 degrees Celsius) will work.
14. Serve. After you've removed the trussing and cheesecloth, cut thin
slices of the cured meat and enjoy. Store any cured meat you don't use
immediately in a refrigerator.
Method2
Wet-Curing Meat
1. Choose your piece of meat. Wet-brining is great for ham or other smoking
recipes. Try wet-curing your Christmas ham, for example, and then
finishing it off in the smoker for a delicious recipe.
2. Mix up your brine cure. Making a simple brine, and then adding the
nitrites in the curing salt (which will cure the meat) is all it takes to wet-
cure meat. Try this basic brine recipe, or research brines with added
nitrite for a different kind of taste. In one gallon of water, bring the
following ingredients to a boil and then allow brine to cool completely:
 2 cups brown sugar
 1 and 1/2 cups kosher salt
 1/2 cup of pickling spice
 8 teaspoons of pink salt (not to be confused with sodium nitrite)

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3. Place your meat in a brining bag. A brining bag is essential for larger
cuts of meat, like a Christmas ham. Smaller cuts of meat can simply go
in resealable freezer bags, but make sure that there's enough room for
the meat and brine to rest comfortably in. For larger cuts of meat, Place
the brining bag in a larger tub or container first, and then fill with brine.
Add 1⁄2 gallon (1.9 L) to 1 gallon (3.8 L) of ice water to the brine to dilute
the concentrated brine. Mix thoroughly before sealing.
4. In the refrigerator, brine your meat one day for every two pounds of
meat. If you have a five pound piece of meat, brine for approximately two
and a half days. Turn the meat every 24 hours if possible. The salt in the
brine tends to be thicker on the bottom half of the brine and turning the
meat allows the brine to work evenly.
5. Change the brine after 7 days during the curing process to help prevent
spoiling.
6. Rinse the cured meat thoroughly in fresh cold water to get rid of the
crystallized salt on the surface of the meat.
7. Set the meat on a wire mesh screen to drain for 24 hours in a well
ventilated area and store in the refrigerator for up to 30 days.
8. Smoke the meat. Wet-cured meat, such as ham, is great after smoking.
Smoke your wet-cured meat in a smoker and serve on a special occasion.
References: (move to Reference List)

https://www.wikihow.com/Cure-Meat March 11,2020

138
SELF -CHECK NO. 16

___________________________
Directions: Identify what is being described in each item. Write your answer
on the space before each number.
___________________1. It is the process of drawing out water from food.

___________________2. It is rubbing salt and pepper on the surface of the
meat to be cured.
___________________3. It is the oldest way of curing meat.
___________________4. It is applying curing ingredients using multiple
needles that injects automatically.
___________________5. It is the process of inserting a needle into the meat
and the curing solution is pumped into the product.
___________________6. It is considered as the “master spice”.
___________________7. It is the recommended number of days for curing
meat.
___________________8. It helps the meat keep its shape while it ages.
___________________9. In wet cure method, it is the final stage.
__________________10. It is done to get rid of crystallized salt on the surface
of the meat.

139
JOB SHEET FOR SKINLESS LONGGANISA

Title: Process Food by Salting and Curing
Skinless Longganisa
materials, learners should be able to make saleable SKINLESS
LONGGANISA correctly.
SKINLESS LONGGANISA
INGREDIENTS:
Meat Material:
700 grams Pork lean, ground finely
300 grams Pork Backfat, ground finely
Curing Mix:
12 grams refined salt (1 tbsp.)
2 grams curing salt ( ½ tsp)
3 grams phosphate ( 1 tsp)
.5 grams vitamin C powder ( ¼ tsp)
125 grams chilled water ( ¼ cup/ to dissolve the first 4
ingredients)

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Extenders:
 18 grams of textured vegetable protein ( ¼ cup)
 5 grams Isolate ( 1 tbsp)
 1.25 grams carrageenan ( ¼ tsp)
 125 grams chilled water ( ¼ cup/ to dissolve the first 3
ingredients)
Seasonings:
 90-120 grams refined sugar (3/4 cup)
 2.5 grams black pepper, ground ( ½ tbsp.)
 24 grams garlic, chopped finely ( 2 tbsp)
 24 grams anisado wine ( 2 tbsp)
 30 grams pineapple juice ( 2 tbsp)
 1.5 grams MSG/ Super Seasoning ( ½ tsp)
 1.22 grams meat enhancer ( ½ tsp)
 2.5 grams meaty ginisa ( ½ tsp)
 5 grams BF Blend ( 1 tsp)
Packaging Materials:
 Paperlyne or cut wrap
 Polyethylene bags 4”x8”
Tools/Utensils:
 Utility bowls
 Utility Tray
 Mixing bowls
 Wooden spoon
 Measuring cups
 Measuring spoons
 Chopping boards
 Chef’s Knife
PROCEDURE:
1. Select good quality raw material. Measure and weigh all the ingredients.
2. Mix meat with curing ingredients. Mix thoroughly. Add the extenders
and the seasonings. Mix until well blended and tacky.
3. Cure at refrigeration temperature for 8 to 12 hours.
4. Wrap in paperlyne or cut wrap with at least 2 tbsp per piece.
5. Pack in polyethylene bags.

141
7. Store in freezer.
ASSESSMENT METHOD:

SKINLESS LONGGANISA
CRITERIA
YES NO
Did you…
7. Mix the ingredients until tacky?
8. Cure the mixture at refrigeration temperature for
8 to 12 hours completely?
9. Wrap in paperlyne or cut wrap with at least 2 tbsp
per piece the skinless longganisa?
10. Label the skinless longganisa artistically?

142
JOB SHEET FOR NUGGETS
Title: Process Food by Salting and Curing

PORK/CHICKEN NUGGETS
Watch:https://www.youtube.com/watch?v=BzrKKBbNIq8&t=126s
materials, learners should be able to make saleable PORK/CHICKEN
NUGGETS correctly.
PORK/CHICKEN NUGGETS
SUPPLIES AND MATERIALS
INGREDIENTS:
Meat Material:
 700 grams Pork/Chicken lean, ground finely
 300 grams Pork/Chicken Backfat, ground finely
Curing Mix:
 12 grams refined salt (1 tbsp.)
 3 grams phosphate ( 1 tsp)
ingredients)

143
Extenders:
 18 grams of textured vegetable protein ( ¼ cup)
 1.25 grams carrageenan ( 1/2 tsp)
ingredients)
Seasonings:
 10 grams refined sugar (3/4 cup)
 1.2 grams nutmeg (1 tsp.)
 2 grams white pepper ( 2 tbsp)
 12 grams garlic, chopped finely (1 tbsp)
 30 grams sesame oil ( 2 tbsp)
 1.5 grams MSG/ Super Seasoning ( ½ tsp)
 5 grams meaty ginisa ( 1 tsp)
 5 grams BF Blend ( 1 tsp)
Tools/Utensils:
 Utility bowls The picture can't be display ed.
 Utility Tray
 Mixing bowls
 Wooden spoon
 Measuring cups
 Chopping boards
 Chef’s Knife

144
PROCEDURE:
1. Chill meat and back fat before grinding. Grind pork and back fat using
a fine plate.
2. Measure and weigh all the ingredients.
3. Mix meat with curing ingredients. Mix thoroughly. Add the hydrated
extenders little by little until well blended and add the seasonings. Mix
until well blended and tacky.
4. Form into desired shapes.
5. Roll in breading.
6. Deep fry for 30 seconds or steam for 15 minutes.
7. Pack in polyethylene bags.
ASSESSMENT METHOD:


145
PERFORMANCE CRITERIA CHECKLIST FOR NUGGETS
CRITERIA
YES NO
Did you…
8. Form the nuggets into desired shapes?
9. Roll in breading?
10. Deep fry for 30 seconds or steam for 15
minutes?

146
JOB SHEET FOR TOCINO
TITLE: Process Food by Salting and Curing

TOCINO
Watch:https://www.youtube.com/watch?v=kvqBJT0QZJQ&t=176s
PERFORMANCE OBJECTIVE:
materials, learners should be able to make saleable TOCINO correctly.
TOCINO
INGREDIENTS:
Meat Material:
 1000 grams Pork Pigue
or Kasim, with or
without
 skin, boneless, sliced, ¼ inch thick
Curing Mix:
 12 grams refined salt (1 tbsp.)
 2 grams curing salt ( ½ tsp)
 3 grams phosphate ( 1 tsp)
 .5 grams Vitamin C ( ¼ tsp)
 62.5 grams chilled water ( ¼ cup/ to dissolve the first 4
ingredients)

147
Extenders:
 2.5 grams carrageenan ( 1/2 tsp)
ingredients)
Seasonings:
 160 grams refined sugar ( 1 cup)
 24 grams garlic, chopped ( 2 tbsp)
 24 ml anisado wine ( 2 tbsp)
 1.50 grams meat tenderizer ( 1 tsp)
 1.50 grams MSG (optional) (1/2 tsp)
 Allura red (optional) (1 tsp)
Tools/Utensils:
 Utility bowls
 Utility Tray
 Mixing bowls
 Wooden spoon
 Measuring cups
 Chopping boards
 Chef’s Knife
PROCEDURE:
1. Select good quality raw materials. Trim and weigh.

2. Slice the meat material.
3. Measure and weigh all the ingredients.
The picture can't be display ed. The picture can't be display ed.

148
4. Mix meat with curing mixture.
5. Add the extenders and mix well until it dries up.
6. Add the seasonings and mix well until tacky.
7. Cure at room temperature for 8 to 10 hours or refrigeration temperature
for 8 to 12 hours.
8. Pack in polyethylene bags in ¼ kg or ½ kg package.
Yield: 1.3 to 1.5 kgs.

This formulation may be applied to chicken, beef and chevon.
ASSESSMENT METHOD:

PERFORMANCE CRITERIA CHECKLIST FOR TOCINO
CRITERIA
YES NO
Did you…

149
JOB SHEET FOR QUEKIAM
TITLE: Process Food by Salting and Curing

QUEKIAM
Watch:https://www.youtube.com/watch?v=TPoJmR3Ku80&t=42s
materials, learners should be able to make saleable QUEKIAM correctly.
QUEKIAM
INGREDIENTS:
Meat Material:
 1000 grams pork lean,
ground coarsely
 100 grams cooked shrimp
meat, chopped finely of shrimp cube
Ingredients:
 12 grams refined salt ( 1 tbsp)

150
 60 grams refined sugar ( 6 tbsp)
 24 grams chopped garlic ( 2 tbsp)
 80 grams singkamas, shredded (1/2 cup)
 73 grams onion, chopped (1/2 cup)
 2 grams ground black pepper ( 1 tsp)
 1 gram Ngoyong powder ( 1 tsp)
 pcs. Large eggs
 1.5 grams MSG (optional) ( ½ tsp)
 60 grams carrots, shredded and pressed (1/4 cup)
 *¼ cup Qualicel The image part w ith relationship ID rId100 w as not found in the file.
 *¼ cup Versagel
 *Dissolve in 1 cup chilled water
 Taupe wrapper (for wrapping)
For Sauce:
 1/2 refined salt
 6 tbsp brown sugar
 tbsp cornstarch The image part w ith relationship ID rId100 w as not found in the file.
 1 pc labuyo
 1 pc laurel
 ½ tsp black pepper
PACKAGING MATERIALS:
TOOLS/UTENSILS:
 Utility bowls
 Utility Tray The image part w ith relationship ID rId100 w as not found in the file.
 Mixing bowls
 Wooden spoon
 Measuring cups
 Chopping boards
 Chef’s Knife
PROCEDURE:
1. Chill meat. Grind meat and chopped shelled shrimp’s meat or dissolve
shrimp cubes in water and grind to a paste.
2. Combine all ingredients well and mix into meat until well blended.
3. Pack into taupe wrapper (approximately 80 grams per wrapper)

151
4. Steam for 30 minutes or deep fry and serve with sauce
5. Pack in polyethylene bags in ¼ kg or ½ kg package.
Yield: 44 pieces at 80 grams each.
ASSESSMENT METHOD:

PERFORMANCE CRITERIA CHECKLIST FOR QUEKIAM

CRITERIA
YES NO
Did you…
8. Roll in Taupe wrapper ?
9. Steam or deep fry the Quekiam well?

152
JOB SHEET FOR TINAPA
TITLE: Process Food by Salting, Curing and Smoking
Smoked Boneless Bangus (Tinapa)
materials, learners should be able to make saleable SMOKED
BONELESS BANGUS correctly.
SMOKED BONELESS BANGUS

Ingredients:
 400 to 500 grams Bangus
 Rock salt (10%)
 Atsuete
 Vegetable oil
Materials:
 Utility tray
 Sharp Knife
 Chopping board

153
 Food tongs
 Saw Dust
 Dried leaves
 Smoke House
PROCEDURE:
1. Wash fish thoroughly.

2. Using a sharp knife, gently cut into butterfly fillet.
3. Eviscerate carefully.
4. Remove all fish bones with the help of tweezers.
5. Wash gently.
6. Cure in 10% brine solution for 15 to 20 minutes.

7. Prepare the smoke house.

154
8. Make annatto seed oil.
9. Brush oil gently on cured fish.
10. Smoke fish inside the smoke house for 2 to 3 hours or until the fish
is done.
11. Cool then pack in appropriate packaging material.
ASSESSMENT METHOD:

155
PERFORMANCE CRITERIA CHECKLIST FOR TINAPA
CRITERIA
YES NO
Did you…
6. Wash the fish thoroughly?
7. Cut the fish into butterfly fillet carefully?
8. Remove all fish bones with tweezers patiently and
completely?
9. Cure in brine solution completely?
10. Prepare the smoke house well?
11. Smoke the fish inside the smoke house until it is
done?
12. Cool the smoked fish completely?
13. Label the smoked fish artistically?

156
MOBILE MARKETING
OBJECTIVES:
At the end of the lesson, the learners should be able to:
a. Define mobile marketing;
b. Identify the 5 types of mobile marketing; and
c. List advantages and disadvantages of mobile marketing in food
processing.
INTRODUCTION
Smartphones and other mobile devices are changing the way people
interact with their favorite brands. Consumers are no longer limited to
desktop computers when it comes to searching for information, the news,
or certain products and services. Everything from reading email,
messaging family and friends, or shopping online can be done from the
convenience of a smartphone. Being able to reach your customers from
wherever they are is paramount to your business’ success – and that’s
where mobile marketing comes into play.
What is mobile marketing?
Mobile marketing is a broad term used to describe the different ways

companies can reach their customers via smartphones. It’s a part of a
larger omnichannel marketing strategy, optimized for mobile use.
Mobile marketing is an important part of a larger inbound marketing
strategy.
What are the different types of mobile marketing?
The variety of options available to build your mobile marketing strategy

makes mobile marketing perfect for any business. Whether you’re an
enterprise business with enough funds to use all of these options or a
small business just starting out, there’s a mobile marketing strategy that
will work for you.

157
1. MOBILE APPS
Mobile app marketing focuses primarily on app promotion and customer

engagement. If someone has downloaded your company’s app, chances are
they are already a paying customer of yours. If you’re planning to market
to your customers using a mobile app, your focus should be on retention
and rewarding customer loyalty.
This can be achieved through a number of ways. Push notifications can be

used to send alerts to your consumers directly on their phone screen, even
if they don’t have the app open. You can also offer special coupons or deals
through your mobile app using in-app messaging.
Apps are a great place to start your mobile marketing journey because
you have access to your customer directly. Mobile app marketing is less
about converting new customers and more about turning existing ones
into brand ambassadors.
2. LOCATION-BASED MARKETING
If you’ve ever opened Google and searched for a restaurant near your
house, you’ve experienced location-based marketing. Location-based
marketing involves both online and in-person marketing tactics that are
designed to attract customers located within the same geographic location
as your business.

158
It’s perfect for small businesses that operate in a single location within a
specific community. It can help you stand out against direct competitors
and attract new customers that live close to your business.
As related to mobile marketing, location-based marketing uses

geotargeting, SEO optimization, location tags, and targeted PPC clicks to
get your business in front of the people closest to it. It’s another layer of
mobile marketing that ensures you’re spending your ad dollars effectively.
Much like location-based marketing, search marketing comes into play

when a customer is looking for something on a search engine. Search
marketing can be used in conjunction with location-based marketing, but
it’s not required.
Search marketing is divided into two categories:

 SEO, which is defined as earning traffic through organic
search
 SEM, which is defined as buying traffic through paid search
listings
SEO focuses on optimizing your website and content for organic search
results. When a customer searches “dog boarding in Los Angeles,” your
SEO strength will determine whether or not you organically rank for those
keywords. The websites listed on the first page of Google for any search
have optimized their search marketing efforts using SEO.
SEM is different because more often than not, it centers around paid
search efforts. When you plug a search into Google, you might notice the
first several listings have a box that marks them as ads. These are SEM
search results and don’t appear on the first page organically.
3. PPC
PPC, also known as pay-per-click, technically falls under SEM
marketing. However, it’s such a complex topic that we’ve broken it out
into a separate section in order to fully dive into it.
Paid search or PPC is the process of advertising on search engines such
as Google, Bing, and Yahoo!. When you utilize PPC marketing, you’re

159
paying the search engines to allow you to by-pass organic search results
and your competitors in order to reach the customer directly. PPC ads
can be more than just text listings at the top of a search result. You can
also create ads that appear as a product listing ad (PLA).
Companies bid on certain keywords through Google Adwords to rank for

those top search results. This tactic is especially attractive if your
business has a lot of fierce competition. It can take a lot of time to rank
organically for a keyword, but ranking with SEM only takes a budget and
some creativity with your keyword targeting.
The benefit of using PPC in your mobile marketing strategy is simple. If

you’re willing to spend the money, your products and services can
appear first in the results of any term your customers search. And with
more than 3.5 billion Google searches happening a day, not utilizing PPC
in your mobile marketing strategy could hurt you.
4. SMS MARKETING
SMS marketing is better understood as text-messaging marketing. This

is probably the most obvious way to utilize mobile marketing.
With SMS marketing, businesses can send direct texts to consumers who
have opted in to receive messages from them about upcoming sales, new
product information, and more. The benefit is that you can by-pass the
more nuanced marketing strategies and reach your customer right where
they are.
Marketers should be wary of leaning too heavily on SMS marketing.

Some consumers find the practice invasive and spammy, while others
might assume your message is coming from a scammer looking to make
a quick buck. As with every other marketing strategy, be sure
to implement best-practices when creating your SMS marketing plan.
How to create a mobile marketing strategy?

160
Now that you’ve familiarized yourself with the different types of mobile
marketing strategies, it’s time to create a mobile marketing plan. The
great news is that creating a mobile marketing strategy isn’t much
different than a regular marketing strategy.
JUST LIKE A TRADITIONAL MARKETING STRATEGY, YOUR

MOBILE MARKETING STRATEGY WILL REQUIRE YOU TO:
1. Create buyer personas
2. Set goals
3. Optimize for your location
4. Experiment with new strategies
5. Establish KPI’s (Key Performance Indicator, is a metric
that is in place to gauge the performance of any business. It
is what you determine to be the most important to your
website when tracking its success.)
6. Monitor your metrics
Don’t lose focus on the basics just because the platform has changed.
Creating a well thought out marketing strategy for mobile is the same as
anything else with one big exception: Google calls them micro-moments.
What are micro-moments?
Micro-moments occur when a consumer needs the answer to something

immediately and turns to a device, usually their smartphone, to
purchase, learn, do, watch, or discover something.
What makes micro-moments so powerful is that the user is looking for a

specific answer or solution. If your spouse books a surprise last-minute
vacation and you Google “rental cars in Tampa,” chances are you’re
looking to rent a car in that exact moment.
If you can tailor your mobile marketing strategy to prepare for these
micro-moments before they happen, you’ll likely see more website traffic
and higher conversion rates.
Why does your website need to be mobile responsive?

161
Similar to mobile marketing, mobile responsive websites are something
that have only come into play within the last 20 years. The rise of new
technology and popularization of e-commerce have paved the way for new
best practices when it comes to crafting a site: the most popular among
them being responsive web design.
What is responsive web design?
Responsive web design (RWD) is a web design approach that centers on

creating an optimal user experience. This is done by making websites
easier to navigate and responsive to multiple devices (mobile phones,
tablets, desktops, etc.).
Creating a mobile marketing campaign without first ensuring your

website is mobile responsive is like trying to make s'mores without
graham crackers. Sure, you could still roast the marshmallow and melt
the chocolate, but without the solid foundation of the graham cracker,
you’re going to wind up with a big mess on your hands.
The high cost of redesigning a website can deter people from investing in
a new, mobile responsive design. But the upfront costs outweigh the
long-term lost revenue.
Why is mobile responsiveness important? Here are the facts:

When people have a negative brand experience on mobile, they
are 62% less likely to purchase from that brand in the future
than if they had a positive experience (Google, 2017)
51% of customers say that they use mobile devices to discover
new brands and products (BrightEdge, 2017)
More than 60% of B2B buyers report that mobile played a
significant role in a recent purchase (Boston Consulting Group,
2017)
Your customers are online and making purchases from their

smartphones, whether your website can keep up or not. Investing in a
mobile responsive website creates a more pleasant user experience and
converts more prospects into paying customers.

162
Mobile responsive websites make that happen by doing the

following:
 Functioning on all devices
 Creating a cleaner and more user-friendly interface
 Adapting to screen size depending on the device
 Creating one universal URL for your website
 Improving load time and site speed
 Ranking higher with SEO rankings
Creating an easy-to-use experience for your consumer is paramount to

whether or not they will complete a purchase. Ignoring something as
important as mobile responsiveness in your mobile marketing campaign
will cost you in the long run.
Ready to mobilize?
Mobile marketing isn’t a passing phase, it’s here to stay. Hopefully this
guide has provided you a more in-depth look at the importance of mobile
marketing and how it can play into your overall marketing strategy.
Reference: (move to Reference List)

Lauren Pope (2019) https://learn.g2.com/mobile-marketing

163
SELF -CHECK NO. 17
___________________________
Directions: Identify what is being described in each item. Write your

______________1. This is reaching customers wherever they are using

mobile devices.
______________2. This is the larger strategy of mobile marketing.
______________3. These are sent alerts to consumers directly on their
phone screen, even if they don’t have the app open.
______________4. It focuses on app promotion and customer
engagement.
______________5. It involves both online and in-person marketing tactics
that are designed to attract customers located within
the same geographic location as your business.
______________6. It is defined as buying traffic through paid search
listings.
______________7. It centers paid search efforts.
______________8. It technically falls under SEM marketing like Google,
Bing and Yahoo.
______________9. It sends direct text messages to the customers about
upcoming sales and new product information.
______________10. These occur when a consumer needs an answer to
something immediately.

164
FOOD PACKAGING
LEARNING OUTCOMES:
a. Describe food packaging;
b. Differentiate the types of packaging; and
c. Explain the importance of food packaging in manufacturing food
safely
FOOD PACKAGING
A necessary aid to protect processed and preserved food from
deterioration is packaging.
It enables the product to attain its maximum shelf life by providing a
physical barrier between the food product and the external environment
thereby ensuring hygiene and reducing the risk of product wastage due
to contamination
FUNCTION and RATIONALE

1. Protect contents and extend shelf life - Provides barrier between food
and environment preventing entry of microorganisms, oxygen that
causes deterioration, and odors from other materials. Reduce
mechanical damage during handling.
2. Optimize safety and quality - Prevent post process contamination.
3. Facilitates handling - Easy to transport and store
4. Convenience of use and reuse - Easy to open and reseal. Reduce
household waste; only edible portion are in the package
5. Identification and description of content - Package are labeled with
the name of the product, the ingredient used and other information
about the product such as nutritional contents
6. Provide instruction for use - Tells consumer how to safely handle the
product
7. Marketing tool - Promote contents and brand identification
TYPES OF PACKAGING
1. Primary package is the package that is in direct contact with the
food and is the packaging that we are most concerned about.
2. Secondary package is outside the primary packaging, perhaps used
to group primary packages together.

165
3. Tertiary package is used for bulk handling, warehouse storage and
transport shipping. The most common form is a palletized unit load
that packs tightly into.
UNPROCESSED FOOD
1. PRIMARY – such as husk of coconut, peel of pomelo, shell of eggs and the
like.
2. Secondary outer box, wrap, or drum to hold units together and give gross
protection
PROCESSED FOOD
1. Primary package Like beverage, ham and bacon, smoked fish, canned
sardines, sauces and fruit concentrates often filled into primary
containers such as plastic pouches, bottles, tin cans, aluminum can, etc.
2. Secondary container can be the carton box that contains several of the
primary packs.
3. Tertiary pack package may be the shipping package containing several
units of the secondary package.
PROPERTIES FOR PACKAGING

1. Non-toxic and compatible with the specific foods it contains
2. Sanitary protection
3. Moisture and fat protection
4. Gas and odor protection
5. Light protection
6. Resistance to impact
7. Transparency
8. Tamper-proof
9. Ease of opening
10. Pouring features
11. Reseal features
12. Ease of recycling/disposal
13. Size, shape, weight limitations
14. Uniformity for bulk packaging
15. Appearance, printability
16. Low cost

166
PAPER PACKAGING - When used for food packaging, paper is coated or
impregnated with such materials as waxes, resins, lacquers, plastics,
and laminations of aluminum to improve moisture and gas
impermeability, flexibility, tear resistance, burst strength, wet strength,
grease resistance, seal ability, appearance, printability, etc.
1. Kraft paper – is the brown unbleached heavy duty paper commonly
used for bags and as loose wrapper for bread bought from bakeries
and peanuts.
2. Parchment paper – is paper pulp that had been treated with acid
causing a modification in the cellulose to give the material wet
strength and water and oil resistance.
3. Glassine-type papers – characterized by long wood pulp fibers which
impart increased physical strength
4. Paper laminated with plastic materials
GLASS CONTAINERS
O As a food package, glass is chemically inert.
O It is the metal closure that has problems of corrosion and reactivity
with acidic foods.
O The major disadvantage of glass is its susceptibility to breakage.
(internal pressure, impact, or thermal shock).
O Limitation: by proper matching of the container to its intended use
and better handling practices.
GLASS CONTAINERS – ADVANTAGES

1. They do not react to food content
2. They are transparent, customers can see the food they are buying
3. Glass can be manufactured in various shapes, sizes, and color
4. Can be manually sealed,
5. They are reusable
6. Can accommodate various types of closures, suitable for various types
of products: metal caps, plastic caps, corks, aluminum caps.
TIN CAN/TINPLATE
O “tin can” is a container made of tinplate and it is popularly known as
can.
O most heat processed food are packed in tin cans than glass
TIN CAN/TINPLATE – ADVANTAGE

167
1. Its durability particularly the fact that it does not break.
2. Resistant to thermal and impact shocks thus lends itself to high
speed high volume operations
3. Tin is not completely resistant to corrosion but its rate of reaction
with many food materials is considerably slower than that of steel.
SELF -CHECK NO. 18

___________________________
Directions: Identify what is being referred to in each item. Write your

______________1. It preserves food from deterioration by providing

physical barrier between the food product and the
external environment.
______________2. It is a function of packaging that promotes contents
and brand identification.
______________3. It tells consumer how to safely handle the product.
______________4. This is the package which is in direct contact with the
food.
______________5. It is used for bulk handling and warehouse storage.
______________6. It is used to group and protect primary packaging
together.
______________7. Bubble wrap, boxes are example of this type of
packaging.
______________8. It is a brown unbleached heavy duty paper commonly
used for bags.
______________9. It is the most common and widely used packaging
container which is resistant to thermal and impact
shocks.
______________10. It is a packaging which does not break.

168
FOOD LABELING
LEARNING OUTCOMES:
a. Describe a complete label;
b. Identify the different objectives of labeling; and
c. Illustrate the parts of a correct and complete food label
LABELING
 Means provision of adequate
information and accurate identification
of the pre-packaged foods on the
package
 Means by which product
communicates with the consumers,
traders, regulatory agency
 It must be correct, not misleading,
accurate and legible
OBJECTIVES OF LABELING
 Brand identification – it helps in the identification and principal place
of business of the person by or for whom the pre-packaged product was
manufactured, processed, produced or packaged for resale.
 Description – it provides the information regarding the food product. It
describes the contents, nutritional values, cost, product usage
methods, shelf life and etc.
 Promotion – it helps in promoting the product through attractive and
bright graphics replacing paper labels glued on cans and bottles.
PARTS OF LABEL REQUIRED BY LAW

1. The name
2. List of ingredients
3. Weight
4. Storage instruction
5. Use by / Best before date

169
6. Name and address of manufacturer
7. Place of origin
8. Allergy information
UNDERSTANDING FOOD NUTRITION LABELS
Learning how to understand and use the Nutrition Facts label can help
you make healthier eating choices and identify nutrient-dense foods for a
healthy diet. Here are some tips from the American Heart Association for
making the most of the information on food labels.
Learn what to look for on the label.
1 – Start with the serving information at the top.
This will tell you the size of a single serving and the total number of
servings per container (package).
2 - Next, check total calories per serving and container.
Pay attention to the calories per serving and how many calories you’re
really consuming if you eat the whole package. If you double the servings
you eat, you double the calories and nutrients.
The next section of information on a nutrition label is about the amounts

170
of specific nutrients in the product.
3 - Limit certain nutrients.
Check key nutrients and understand what you’re looking for. Not all fats
are bad , and total sugars can include both natural and added sugars.
Limit the amounts of added sugars , saturated fat and sodium you eat,
and avoid trans fat. When choosing among different brands or similar
products, compare labels and choose foods with less of these nutrients
when possible..
4 - Get enough of the beneficial nutrients.
Make sure you get enough of the nutrients your body needs, such as:
calcium, choline, dietary fiber, iron, magnesium, potassium, and
vitamins A, C, D and E.*
5 - Understand % Daily Value.
The % Daily Value (DV) tells you the percentage of each nutrient in a
single serving, in terms of the daily recommended amount. If you want to
consume less of a nutrient (such as saturated fat or sodium), choose
foods with a lower % DV (5 percent or less). If you want to consume more
of a nutrient (such as fiber), choose foods with a higher % DV (20 percent
or more).
Here are more tips for getting as much health information as

possible from the Nutrition Facts label:
 Remember that the information shown in the label is based on a diet

of 2,000 calories a day. You may need less or more than 2,000
calories depending upon your age, gender, activity level, and whether
you’re trying to lose, gain or maintain your weight.
 When the Nutrition Facts label says a food contains “0 g” of trans fat,
but includes “partially hydrogenated oil” in the ingredient list, it
means the food contains some trans fat, but less than 0.5 grams per
serving. So, if you eat more than one serving, you could end up eating
too much trans fat.

171
 The U.S. Food and Drug Administration (FDA) regulates the Nutrition
Facts label seen on packaged foods and drinks. In 2016, the FDA
released changes to the label to make it easier to see how many
calories and added sugars are in a product and to make serving sizes
more realistic. These changes are still being implemented throughout
the food industry, so for now you may see the redesigned version
shown here or the old original version.
(Source: 2015-2020 Dietary Guidelines for Americans )
SELF -CHECK NO. 19
______________
Directions: Complete each statement below. Write your answer on the

space provided.
1. Labeling must be correct, accurate and _________________________.

2. ________________provides the information regarding the food product.
3. ________________helps the product through attractive and bright
graphics.
4. ________________ facts tell you the size of a single serving and the total
number of servings per container.
5. Name and address of ____________________must be clear in the food
label.
Directions: List the parts of a label required by law. Write your answer on
the space provided below.
6. ____________________
7. ____________________
8. ____________________
9. ____________________
10. ____________________

172
MARKET SEGMENTATION
LEARNING OUTCOMES
a. define market segmentation;
b. differentiate the levels of market segmentation; and
c. List some ways of on how to apply market segmentation
properly
WHAT IS MARKET SEGMENTATION?
Market segmentation is the process brands use to divide their target

market into smaller segments of people that share common characteristics
to optimize their marketing, advertising and sales efforts.
Market segmentation is a business practice relying on research that leads

the direction of how a business divides its target market into smaller, more
manageable groups based on common ground they share. Simply put,
customers of each market segment have similar characteristics that
businesses can leverage to optimize their marketing, advertising, and sales
efforts.
The purpose of segmentation is that you are able to introduce a more

tailored message that will be received successfully. This is advantageous
for companies who may have a product or service in the marketplace that
boasts multiple benefits or uses for different types of customers.
Have you ever heard the phrase: “You can’t be everything for everybody”?
The same proves true with one marketing solution. As a marketer, you
can’t solve everyone’s problem or appeal to every single person, which is
why market segmentation can be such an effective growth strategy to
implement.

173
THE DIFFERENT LEVELS OF MARKET SEGMENTATION
by George N. Root III
To help a company develop more focused marketing plans, each market is

broken down into segments. Each level of a market segment requires
different information and a different marketing approach. You need to
understand what the levels of market segmentation are, how to address
them and how they work together to develop comprehensive marketing
plans.
1. Global
A global market segment is that portion of the population that fits a general
demographic profile of your target audience. This is an all-encompassing
level of segmentation that contains general information on the specifics of
your audience such as age, median income, geographic layout and buying
patterns. The global market segment is not compartmentalized or broken
down in any way. It is analyzed as a group with its behaviors generalized
to fit a marketing profile.
2. Niche
Within the global market segment is a series of niches. A niche is a group
of consumers that have product preferences that group them together. For
example, if you sell sports cars, then you may find that your global target
market is males from the ages of 18 to 55. But, within that global segment,
you have niches of consumers that prefer red cars, cars with leather seats
and cars with racing pinstripes.
3. Localized
When you dig deeper into the levels of a market segment, you start to look
for where your niches are located. These localized market segments are
used to determine where to do specific kinds of marketing and where
product needs may be the greatest. For example, if you find that the
majority of the consumers in the red sports car niche mentioned above are
located in the southern United States, then your billboards and magazine
advertising will feature red sports cars and you will try to stock as many
red sports cars in that geographic region as possible.
4. Individuals
The final level of market segmentation deals with the consumer habits of
individual people. This level is concerned mostly with collecting data from
individuals so that you can put them into niches and have data to better

174
understand the overall makeup of your global segment. Sales people and
customer service representatives maintain contact with customers at the
individual level to help maintain brand loyalty and preserve repeat
business.
The 4 Main Types of Market Segmentation (+How to Implement It in

Your Marketing Strategy) by Hannah Tow
 What is market segmentation?

 Four types of market segmentation
 Common market segmentation mistakes
 Ready to implement your own market segmentation strategy?
Communication is an art, and it’s incredibly easy for a message to become

lost, confused, or avoided altogether as the size of your audience increases.
The larger your audience grows, the broader their preferences, needs, and
opinions become, which can put your marketing message at risk for being
irrelevant to a large group of people.
This is why segmenting your target market is crucial. This practice allows
you to focus your marketing efforts on an individual customer segment so
you can better cater to their specific wants and needs. This method gives
your brand an advantage over your competitors because you prove to
potential customers that you understand them and know what they need
best.
FOUR TYPES OF MARKET SEGMENTATION
1. Geographic segmentation
Geographic segmentation targets customers based on a predefined
geographic border. Differences in interests, values, and preferences vary
dramatically throughout cities, states, and countries, so it is important for
marketers to recognize these differences and advertise accordingly.

175
Think about products such as parkas and bathing suits. Parkas will be
sold for most of the year in the colder, northern half of the country,
whereas southern areas may only be able to find parkas in specialty stores
during the winter. Bathing suits, on the other hand, are sold year-round
in the warmer states but only sold during spring and summer in the cooler
states.
Understand where your prospects are utilizing real-time buyer intent

data from review platforms like G2. This data provides insights into the
location of current and potential customers researching your product.
2. Demographic segmentation
Demographic segmentation divides a market through variables such as
age, gender, education level, family size, occupation, income, and more.
This form of segmentation is a widely used strategy due to specific
products catering to obvious individual needs relating to at least one
demographic element.
Perhaps the most obvious variable of them all, age is important for
marketers to understand and advertise accordingly due to the fast-paced
nature of preference changes within the various stages of life. Even media
consumption differs greatly between each generation, so it’s important to
recognize what your target age range is and which channels they use to
consume information.
3. Psychographic segmentation
Unlike geographic segmentation and demographic segmentation,
psychographic segmentation focuses on the intrinsic traits your target
customer possesses. Psychographic traits can range from values,
personalities, interests, attitudes, conscious and subconscious
motivators, lifestyles, and opinions. To understand your target customers
on this level, methods such as focus groups, surveys, interviews, and case
studies can all prove successful in compiling this type of conclusion.
Think about the lifestyle of someone who lives in a small, beach town and
surfs for a living versus someone who lives in a big city working in
corporate America. Each of their wants and needs on a daily basis are
incredibly different, and marketers must recognize those differences to be

176
successful.
Characteristics will vary based on company size for B2B brands. Read
customer reviews as part of your marketing strategy; they will give you a
number of psychographic insights, including the needs and opinions of
your target market.
4. Behavioral segmentation
Behavioral segmentation has similar measurements to psychographic
segmentation but focuses on specific reactions and the way customers go
through their decision making and buying processes. Attitudes towards
your brand, the way they use it, and their knowledge base are all examples
of behavioral segmentation. Collecting this type of data is similar to the
way you would find psychographic data. Review websites can also be a
helpful tool when searching for this information.
Brand loyalty is an excellent example of behavioral segmentation. I bet

while reading this article you can think of one brand that you consistently
buy and trust enough to purchase its new line without even reading the
reviews. This type of brand loyalty produces a consistent buying pattern,
which is categorized as a behavioral trait. Marketers work hard to get
consumers to love and stay loyal to their brand for a consistent purchase
cycle.
Tip: Do not feel confined by one segmentation method. It is common for

brands to implement more than one segmentation technique and take a
combination approach.
COMMON MARKET SEGMENTATION MISTAKES
1. Creating too small of segments

This can be rather easy to do if you want to ensure you have every last
detail included. If a segment is created too small, you will lose the buying
power of that group as well as create a segment with non-quantifiable
metrics. At the end of the day, every single person is vastly different. You
cannot appeal to every aspect of every person.

177
2. Not updating your strategy as your customer base changes
People change, and they can change fast. It is in your brand’s best interest
to refresh its strategy and resurvey its customers from time to time.
3. Targeting the segment instead of the money

You may have segmented a large customer base that aligns with your
strategy, but if that segment does not have the buying power or a legitimate
need for your product, then you will not have a positive ROI.
Market segmentation can be a laborious and complicated task, and

mistakes in the beginning stages may seem inevitable. Being aware of
these common downfalls will better prepare you and your team so you
don’t make them in the future.
Additionally, learn how to perform audience testing to get relevant

feedback from your targeted demographic.
Ready to implement your own market segmentation strategy?
It’s time to put what you’ve learned to use. Here are five steps that lay the
process out simply.
Tip: Explore a complete guide of all types of marketing you can use
at your company to drive sales and gain awareness.
Define your market

Where does your brand and product fit within the current market
landscape? Is there a need for the solution you promise to provide? How
large is the market? These are all important questions to consider when
starting this step.
Segment your market

This is where it gets fun. Decide which of the four segmentation methods
you’re going to use. Remember that you can use more than one! Find the
perfect mix for your brand.

178
Understand your market
Ask your customer base the questions that relate to the segmentation
categories you chose. You should get to know your target market through
and through at this step. You can use surveys, focus groups, polls, and
more to obtain your answers. Make sure you are asking questions that will
provide quantifiable answers.
Build your customer segment

Interpret the responses you received to create dynamic segments that are
unique to your brand.
Test your strategy

Ensure that you have interpreted your responses accurately by testing it
on the target market. If you are not relating to your customers with the
segments you have created, then you will need to relook at your survey
method and analysis.
Tip: Be sure that the strategy you choose has unique characteristics
from others in the marketplace.
Take your marketing strategy to the next level

Market segmentation is a highly effective strategy for every marketing
team. It proves to your customers that you understand them by providing
a tailored message that resonates with specific facets of their lives.
Market segmentation comes down to knowing your customer base and

providing a personalized experience for them. For a seamless customer
journey across your segments, learn how to implement an omnichannel
marketing strategy next

179
SELF -CHECK NO. 20
______________
Directions : Identify what is being referred to in each item. Write your

_________________1. It divides its target market into manageable groups.

_________________2. It is a type of market segmentation which is divided
based on values, interests and preferences.
_________________3. It is a type of market segmentation which is divided
based on occupation and income.
_________________4. It divides the market according to customers’
lifestyles and opinions.
_________________5. It is an example of behavioral segmentation.
Directions: List the different ways on how to implement your own

market segmentation strategy. Write your answer on the
space provided below.
6._________________ ___________________________________________________
7. ____________________________________________________________________
8. ____________________________________________________________________
9. ____________________________________________________________________
10. ____________________________________________________________________

180
HOW TO USE HEAT SEALING MACHINE
Flexzion 12" (300mm) Impulse Sealer 350W - Manual

Plastic Poly Bag Heat Sealing Machine Closer Kit
w/Adjustable Timer, Portable with Replacement
Element Grip and Teflon Tape
 Quick Safe & Easy: No warm-up needed, just plug and use. Adjustable
heating modes to ensure consistent airtight seals. The heating element

181
only heats when pressed close and automatically turns off according to
the set mode, safe for everyone
 Portable & Compact: Lightweight general purpose heat sealer with a
sealing element of 12" (300mm) the machine is compact and portable.
Perfect for the household, hobby & craft with the family, warehouse,
supermarket, candy packing, drugs, etc
 Durable Build Quality: Heat and electricity resistant handle with an anti-
rust aluminum case. Compact, sturdy and reliable, and can handle
consistent productive sealing (Includes replaceable spare Teflon and
sealing element)
 Auto LED Indicator: No need to count or gauge how long to apply heat,
the LED light is only turned on when the heating element is operating.
Set the heating mode and press your material until the LED of turns off
to ensure a perfect seal every time!
 Versatile Sealing Capability: Ideal for sealing different thicknesses of
PE/PP films/bags, bubble wraps, etc. The adjustable timer switch allows
more accurate control over a variety of different materials and heating
requirements
OPERATION SHEET FOR HEAT SEALING MACHINE

182
PERFORMANCE OUTCOME:
Given the appropriate tools, utensils, equipment and raw materials
for drying and dehydration, you should be able to use the heat sealing
machine well.
Watch: https://www.youtube.com/watch?v=A9HyXsCVub4
SUPPLIES AND MATERIALS

 Finished products
 Plastic Bags
Equipment
 Heat Sealing Machine
PROCEDURE:
1. Choose the polythene tubing you
need to create a bag.
2. Polythene tubing is available in
widths from 2" to 48”
3. Pull tubing through to size of material you require.
4. Adjust the temperature dial as required.
5. Push down on the lever to seal. Slide the blade to cut material.
6. Fill bag with items to be sealed.
7. Use the heat sealer to seal hot open side of polythene. A heat sealer
allows for the creation of custom sized bags to fit various products.
ASSESSMENT METHOD/S:
 Oral questioning
 Direct observation

183
OPERATION SHEET PERFORMANCE CRITERIA CHECKLIST
FOR HEAT SEALING MACHINE
CRITERIA
YES NO
Did you…
1. Clean and sanitize the heat sealing machine before
using?
2. Choose the polythene tubing you need to create a
bag?
3. Plug the machine in proper and safe outlet?
4. Adjust the temperature dial as required?
5. Push down the level carefully?
6. Fill bag with items to be sealed accurately?
7. Seal the bag completely?
8. Clean and sanitize the equipment after using?

184
KEY ANSWER NO. 1

__________________________
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. FALSE
6. TRUE
7. FALSE
8. TRUE
9. TRUE
10. TRUE
KEY ANSWER NO. 2

__________________________
1. Food preservation
2. Food Processing
3. Food Manufacturing
4. Bactericidal
5. Bacteriostatic
6. Water
7. Carbohydrates
8. Proteins
9. Fats
10. Vitamins

185
KEY ANSWER NO. 3

__________________________
1. A
2. A
3. D
4. C
5. A
KEY ANSWER NO. 4

__________________________
1. pasteurization
2. Sterilization
3. Hot filling
4. Blanching
5. Canning
6. Refrigeration
7. Freezing
8. Chilling
9. 0ºC
10.4ºC

186
KEY ANSWER NO. 5

__________________________
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
6. FALSE
7. TRUE
8. TRUE
9. TRUE
10. FALSE
KEY ANSWER NO. 6

__________________________
1.T
2. P
3. P
4.P
5.P
6.P
7.S
8.S
9. P
10.P

187
KEY ANSWER NO. 7
__________________________
1. TRUE
2. FALSE
3. TRUE
4. FALSE
5. TRUE
6. TRUE
7. TRUE
8. TRUE
9. FALSE
10.FALSE
KEY ANSWER NO. 8

__________________________
1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. TRUE
6. TRUE
7. FALSE
8. TRUE
9. TRUE
10.TRUE

188
KEY ANSWER NO. 9
__________________________
1. Fermentation
2. Fermentation
3. Chinese
4. Garum
5. Louis Pasteur
6. Patis
7. Bagoong
8. Angkak
9. Vegetable
10. Meat
KEY ANSWER NO. 10

__________________________
1. Salt solution
2. Soft water
3. 4%
4. Shriveling
5. Dissolved pickles
6. White sediments
7. Pickling
8. Water
9. Appetizer
10. Discoloration/ darkening

189
KEY ANSWER NO. 11
__________________________
1. C
2. W
3. C
4. C
5. W
6. C
7. C
8. W
9. W
10. C
KEY ANSWER NO. 12

__________________________
1. Dehydration
2. Sun drying
3. Air drying
4. Solar drying
5. Electric dehydrator
6. Blanching
7. 2 to 5 minutes
8. Blanching
9. Ascorbic acid
10. 145ºF

190
KEY ANSWER NO. 13

__________________________
1. Dehydrator
2. Basic Safety Precaution
3. Read
4. Unplug
5. Sharp
6. Wall Outlet
7. Electrical Components
8. Supervision
9. External timer
10. Power cord
KEY ANSWER NO. 14

__________________________
1. Drying
2. Suitable
3. Pre-heat
4. Maximize
5. Pliable or crisp
6. Room temperature
7. One year
8. Molds
9. Always
10. Limit

191
KEY ANSWER NO. 15

__________________________
1. Thermal Processing
2. Thermal Death Time
3. Cooking
4. Blanching
5. Pasteurization
6. Sterilization
7. More than 5
8. Aerobes
9. Anaerobes
10. Less than 3.7
KEY ANSWER NO. 16

__________________________
1. Osmosis
2. Dry curing
3. Dry curing
4. Needle injection
5. Stitch pumping
6. Peppercorns
7. 7 to 10 days
8. Trussing the meat
9. Smoking
10. Rinsing in cold water

192
KEY ANSWER NO. 17
__________________________
1. Mobile marketing
2. Inbound marketing strategy
3. Push notifications
4. Mobile app marketing
5. Location-based marketing
6. SEM
7. SEM
8. Pay per click
9. SMS marketing
10. Micro moments
KEY ANSWER NO. 18

__________________________
1. Food packaging
2. Marketing tool
3. Provide instruction for use
4. Primary
5. Tertiary
6. Secondary
7. Tertiary
8. Kraft Paper
9. Tin can/ Tinplate
10. Tin Can/Tinplate

193
KEY ANSWER NO. 19
__________________________
1. Eligible
2. Description
3. Promotion
4. Nutition facts
5. Manufacturer
6. Name
7. List of ingredients
8. Weight
9. Storage instruction
10. Allergy information, etc
KEY ANSWER NO. 20

__________________________
1. Market segmentation
2. Geographic segmentation
3. Demographic
4. Psychographic
5. Brand loyalty
6. Define your market
7. Segment your market
8. Understand your market
9. Build your customer segment
10. Test your strategy

194
POST TEST
I. DIRECTIONS: Choose the correct answer among the choices given. Write
your answer on the space provided before each number. Use capital letters.
______1. The preservation of meat with salt, nitrate and other spices is known
as:
a. Curing b. Drying c. Marinating d. Soaking
______2. This is an important consideration in purchasing meat.

a. Color b. Flavor c. Odor d. Texture
______3.All of these are the basic curing ingredients EXCEPT:

a. Nitrate b. Phosphate c. Salt d. Sugar
______4. This is how you will diffuse the curing mixture or the pumping pickle
solution into the meat muscle.
a. By blending b. By dissolving c. By massaging d. By mixing
______5. It replaces expensive lean meat.

a. Fibril
b. Soy Protein Isolate
c. Qualicel
d. TVP
______6. This is a powerful antioxidant which retards rancidity and is

responsible for the development of bright red color in cured meats.
a. Curing Salt
b. Phosphate
c. Refined salt
d. Vitamin C powder
______7.One of these is seaweed in origin.

a. Carageenan b. Fibril c. Qualicel d. Versagel
______8. This is how Fibril and Carageen differ?

a. By its color
b. By its composition
c. By its origin
d. By its weight
______9. This is a mixture of substances purposely added to food in order to

195
perform specific and beneficial function.
a. Flavor additives
b. Flavor enhancer
c. Food Additives
d. Preservatives
______10.These are substances which inhibit the growth of bacteria.

a. Flavor additives
b. Food Additives
c. Flavor enhancer
d. Preservatives
______11.This is the condition of the animals before slaughtering.

a. Post-mortem
b. Pre-rigor
c. Post Rigor
d. Ante-mortem
______12. This is the amount or percentage of water present in meat.

a.45% b. 50% c. 65% d. 75%
______13.All of these are ante-mortem factors except:

a. Age of animal
b. Sex of the animal
c. Stiffening of the muscle
d. Veterinary procedures
______14.One of these factors affect meat quality.

a. Genetic and breeding
b. Housing
c. Meat taste and flavor
d. Vet procedure
______15.How will you diffuse the curing mixture or the pumping pickle
solution into the meat muscle?
a. By blending b. By dissolving c. By massaging d. By mixing
similar to #4
______16.A mixture of substances purposely added to food in order to perform

specific and beneficial function.
a. Flavor additives
b. Flavor enhancer
c. Food Additives

196
d. Preservatives
similar to #9
______17.How do food preservatives function as an antimicrobial?

a. they keep the food from being rancid
b. they keep the food from being sour
c. they prevent the growth of mold, yeast and bacteria
d. _____ (add choice d. for consistency of # of choices)
______18. This is a type of deterioration which includes microbial decay, insect

and animal infestation.
a. Biological deterioration
b. Chemical deterioration
c. Physical deterioration
d. Physico-chemical deterioration
______19. This is a mode of deterioration which is characterized by change in

physical state such as drying and crystallization.
a. Chemical b. Microbiological c . Morphological d. Physical
______20. This refers to absorption of flavor by the packaging film.

a. Enamelling b. Laminating c. Scalping d. Sculpting
______21. This is how climatic hazard or environmental condition contribute

to the deterioration of food.
a. Discoloration of labels.
b. It will change and attack food.
c. Tearing of packaging materials
d. Watering of product due to air
______22. It is the process through which marketers divide potential

customers into smaller groups.
a. Market Segmentation
b. Randomizing
c. Regrouping
d. Sampling
______23. It uses the importance of product benefits to the group number.

a. Behaviouristic Segmentation
b. Demographic Segmentation
c. Needs Segmentation
d. Psychographic Segmentation

197
______24. This belongs to Psychographic Segmentation.
a. Income class b. Lifestyle c. Occupation d. Profession
______25.Behaviouristic Segmentation is based on this factor.

a. Ages
b. Income class
c. Profession
d. Sizes and consumption of users
______ 26. Demographic Segmentation is based on this factor.

a. Consumption Pattern
b. Income class
c. Location
d. Profession
______27. This word or group of letters identifies a product.

a. Brand name
b. Graphics
c. Lettering
d. Trademarks
______28. This refers to symbol, marks or words that are legally registered for
use by a single company
a. Brand name
b. Label
c. Product Name
d. Trademark
______ 29. In graphic design, color plays this important role.

a. It conveys information
b. It describes the product
c. It gives information on the manufacturing date
d. It tells the quantity of the product
______ 30.Canadian and American laws prescribe how ingredients should be

listed on the labels. This is how ingredients should be listed based
on their stipulations.
a. by alphabetical order
b. by ascending order proportion by weight
c. by descending order of proportion by volume
d. by descending order of proportion by weight

198
______37. This is any brand, tag or descriptive matter written or embossed to
a container of food.
a. Brand
b. Label
c. Lot Identification Code
d. Nutrition Information
______ 38.All of these are mandatory label information except:

a. Composition of can
b. List of Ingredients
c. Name of the food
d. Net Content
______39. Only of these is true about lot identification code.

a. Should be embossed or permanently marked on individual
package or individual containers.
b. Should be presented through the declaration of protein and
carbohydrates.
c. Should be listed in the order or decreasing proportions.
d. Should be placed in the caps or crowns.
______40. This is how product identity or name be placed on the label.

a. At the side adjacent to nutrition facts.
b. At the top of the brand name.
c. Inside the caps or crowns.
d. Place the statement of identity in lines general parallel to the base
______41. It is the answer to the problem of inadequate food supply as well as

the need for nutrition and palatable meals for the family.
A. Food Fortification
B. Food Manufacturing
C. Food Preservation
D. Food Processing
______42. It is the procedure needed to change the food source which alters
the physical, chemical and microbiological aspect of food.
A. Food Enrichment
B. Food Fortification
C. Food Preservation
D. Food Processing

199
______43. If most of the people in an eatery lack proper knowledge on
preparing food safely, this is what will happen to the food that they serve.
A. The food will be contaminated
B. The food will be adulterated
C. The food will be destroyed
D. The food will be sterilized
______44. Pedro used the easiest and widely used physical method to preserve
his unsold fish.
A. Bagoong B. Daing C. Patis D. Tinapa
______45. Patricia is preparing the vegetables for pickling. This is the best way
to maintain the color of her fresh fruits and vegetables.
A. through blanching
B. through boiling
C. through sterilization
D. through the use of baking soda
______46. Camille wants to build a small business. She doesn’t have enough
capital to buy sophisticated equipment. One of the following
method needs the least utensils, tools and equipment.
A. Drying
B. Fermentation
C. Pasteurization
D. Thermal Processing
_____47. This is the best description of a recyclable packaging material.

A. A biodegradable material
B. A disposable material
C. A non-biodegradable material
D. A packaging that is made of material that can be used again after
processing
_____48. All of the following need to be printed on a label by law except for
one.
A. Manufacturer’s name and contact details
B. Net weight/Drained weight
C. Name and description of the product
D. Price

200
_____49. Mila will make pastillas for her entrepreneurial activity. She needs a
type of packaging which gets into contact with the food itself. This
is the kind of packaging she needs.
A. Premium Package
B. Primary Package
C. Secondary Package
D. Tertiary Package
_____50. This is how unprocessed foods such as coconuts, pomelo and eggs
in shells are packaged.
A. They are provided with efficient primary container by nature.
B. They are peeled, processed and wrapped carefully.
C. They are wrapped and placed in crates.
D. They are placed in boxes and crates for easy distribution.

201
REFERENCE LIST:
A. Books
Abao, L. (2017) Food industry: Processes and technologies. New York,

U.S.A.: Arcler Press.
Baldwin,C. (2015) The 10 principles of food industry sustainability. UK:
John Wiley and Sons, Ltd.
Barach, J. (2017) FSMA and food safety systems; Understanding and
implementing the rules. UK: John Wiley and Sons, Ltd.
Goel, Ashok (2017) Principles of wine making. New Delhi, India: Random
Publications.
Grumenzci,A.(2017). Food Preservation: Nanotechnology in the
agricultural food index, Vol.6. London: Academic Press.
Flores, Eva Nebril (2017) Experimental Cookery and Food Preservation,
Jobal Publishing House,
Joiswal, Amit K. ( 2017) Food processing technologies: Impact on product
attributes, USA: CRC Press.
Kosseva, M. (2017) Science and technology of fruit wine production. USA:
Academic Press.
Kotler, P., Keller, K. (2009). Marketing management (13th ed.).
USA:Prentice Hall.
Kumar,U. (2014). Food science processing technology. New Delhi, India:
Random Publication.
TESDA (2015) Training regulations in food processing NCII. Taguig,
Metro Manila.
B. E-Books
Food processing: Beginner, intermediate and expert (2016).UAE: 3G E-

Learning
Food technology (2014). UAE: 3G E-learning.
C. Websites
Clayton (2019). Guidelines for food safety and sanitation. Retrieved on

January 15, 2020
Food sanitation and hygiene (2019) Retrieved on January 15, 2020.
Good manufacturing practices (2015) Retrieved on January 15, 2020.
http://www.claytoncountypublichealth.org/envir-health/food
service/guidelines-for-food-safety-and-good-sanitation.aspx
https://globalfoodsafetyresource.com/food-sanitation/

202
https://melissaknorris.com/6waysto-preservefoodat-home/
https://onlinelibrary.wiley.com/doi/10.1002/9781118406281.ch1
https://safetyculture.com/topics/gmp/
https://www.ashokcharan.com/Marketing-Analytics/~pk-packaging-
development.php
https://www.finedininglovers.com/article/how-preserve-food-methods-
and-techniques
https://www.tappi.org/content/events/10place/papers/schueneman.pd
f
https://m.youtube.com/watch?v=gMt0W3iMqlE&t=13s
https://m.youtube.com/watch?v=F5LhkAfxA8&t=57s
https://m.youtube.com/watch?v=NE_BS-E-4al
https://m.youtube.com/watch?v=U-qP4VENLd4
https://m.youtube.com/watch?v=r1jNpu3BjOw
Krokida (2014) Drying and dehydration in food processing. Retrieved on
January 15, 2020.
Norris (2019). Ways to preserve food. Retrieved on January 15, 2020.
Package development process. Retrieved on January 15, 2020.
Packaging development. Retrieved on January 15, 2020.
Singh (2016). Methods and techniques. Retrieved on January 15, 2020.
Thermal processing for food (2015). https://safefood360.com/free-
resources/whitepapers/preview/thermal-processing-of-food/.
Retrieved on January 15, 2020.

203


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1

The food processing industry is enormously significant in our country’s

There is an opportunity for large investments in food and food

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

MODULE USER’S GUIDE

HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIAL

The unit of competency, PRESENT DESSERTS is one of the

The module, FOOD PROCESSING, PACKAGING AND MARKETING

In this module, you are recommended to go through a series of learning

You must pass the Institutional Competency Evaluation for this

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

PRE-TEST (45 points)

______ 3. If most of the people in an eatery lack proper knowledge on

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

______ 18. How does oxidation reduction occur?

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

______ 21. How are physical approaches applied in food preservation

______ 22. How is biological method applied in food preservation method?

______ 25. How can loss of vitamin C in fruit juices be prevented?

______ 26. In what way does liquefaction occur in food products?

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

______ 30. How do we ensure that there will be no viable microorganism

______ 31. What is used to contain, to protect, to preserve, to offer

______ 32. Which of these best describe a recyclable packaging material?

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

1. 3˚C to 65˚C is the temperature range where

2. Fermentation is a process by which the living cell is

3. Concentration is the addition of solutes like sugar

4. Louise Pasteur was the French chemist known to be

5. Thailand has nampla; Philippines has patis; and

6. If Saccharomyces produces ethyl alcohol, then

7. If Bagoong is made from fermented fish; Yoghurt is

8. Sun drying is the most common method of drying

9. Dehydrated products are prone to mallard reactions.

10. Potassium sorbate is an anti-microbial agent,

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

COURSE CODE/TITLE: M4-FOOD PROCESSING, PACKAGING AND

MODULE TITLE: FOOD PROCESSING, PACKAGING AND

This course is designed to enhance the knowledge, skills, and work

Inclusive in each aforementioned competencies, is the task of packing

TIME ALLOTMENT: 154 hours

COURSE LEARNING OUTCOMES:

At the end of this module, you MUST be able to:

LO1. Acquire the basic and common competencies in food processing

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

1. Apply quality standards in processing fruits, vegetables and meat

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

Time Frame Topics

Orientation; discussion of course goals and expected

Process food by sugar concentration

Week 6 to 7 Process by fermentation and pickling

Process food by drying and dehydration

4.5 Pack dried products

Week 10 Midterm Exams

Process Food by Thermal Application

Week 18 Final Exams

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

ALIGNMENT OF COURSE OUTCOMES WITH SUMMATIVE

Pass formative and CMO 79 s.2017

Pass formative and CMO 79 s.2017

FOOD PROCESSING, PACKAGING Developed by: MARIKINA POLYTECHNIC

INFORMATION SHEET NO. 1

HISTORY OF FOOD PRESERVATION

Freezing was an obvious preservation method in places with appropriate