Food Processing Module 1

Food Processing Module 1

• Food processing transforms raw ingredients into consumable food.
• Equipment encompasses tools and supplies for specific purposes.
• Tools are devices for tasks like salting, curing, and smoking.
• Utensils are kitchen tools, especially for salting, curing, and smoking.
• Salinity refers to the saltiness of water.
• Salting involves applying salt to fish.
• Smoking uses smoke for food preservation.
• Curing involves using salt, spices, and preservatives on fish.

Food/Fish Processing Tools

• Measuring Tools:

  • Salinometer measures brine salinity.
  • Refractometer measures sugar content in ingredients like sap and syrup.
  • Weighing scale measures weight of raw materials/ingredients.
  • Liquid measuring cups measure liquid ingredients.
  • Measuring cups measure dry ingredients in bulk.
  • Measuring spoons measure small amounts of solid/liquid ingredients.

• Cutting Tools:

  • Cutting implements for general fish and ingredient cutting.
  • Scissors/shears for specific cutting tasks like fish fins.

• Other Tools:

  • Cutting board guides cutting of fish, meat, and other ingredients.
  • Basin used for preparing brine, and curing mixtures.
  • Food tongs used for handling hot objects/food.
  • Wooden ladles mix ingredients.
  • Peelers remove skins from fruits/vegetables.
  • Graters grind cheese.
  • Earthen pots store salted fish.
  • Wooden salting containers/vats hold fermented/salted fish.

• Equipment:

  • Smokehouses preserve fish, meat via smoke.
  • Impulse sealers seal products.
  • Gas ranges/Ovens provide heat for cooking.
  • Chillers/refrigerators maintain freshness.
  • Pressure cookers cook food rapidly using steam pressure.

Module 2: Equipment and Machine Preventive Maintenance

• Checking:
  • Machine temperature monitoring.
  • Hydraulic fluid checks.
  • Wear and surface condition inspection.
  • Crack detection.
  • Leak detection.
  • Vibration checks.

Interpreting Manufacturer's Specifications

• Specifications detail equipment dimensions, materials, and operating instructions.
• Dimensions refer to length, width, or height of tools/equipment.
• Capacities specify the holding or containing volume of devices like boilers, steamers, & weighing scales.
• Food contact surfaces touch food directly in the equipment.
• Non-food contact surfaces do not touch or come in contact with food.

Equipment Construction Materials

• Metals: Chromium-coated steel, iron, nickel, & chromium alloys are corrosion-resistant materials ideal for equipment.

  • Lead, brass, copper, cadmium and galvanized metals should not be used as food contact surfaces.

• Stainless steel: Common for food handling, is durable and easy to clean.

• Plastics and fiberglass: Inexpensive and durable, suitable for various applications.

• Wood: Porous to bacteria and moisture, requiring frequent maintenance.

Cleaning and Sanitizing Procedures

• Cleaning: Wash equipment/instruments with soap, rinse, sanitize, and dry thoroughly.
• Sanitizing: Dip equipment in chlorine solution (150-200 ppm) then air dry.

Operating Equipment

• Before operating equipment study the operating instructions, handling requirements, discharge instructions, testing procedures, positioning requirements, and refilling procedures carefully.

Dive into the fundamentals of food processing in this quiz. From the transformation of raw ingredients to the essential tools and techniques, test your knowledge on salting, smoking, and curing. Understand how specific equipment and measuring tools play a crucial role in food preparation.