TLE - Types of Meat and Poultry for Processing PDF

***Chapter 1 Lesson 1: Types of meat and poultry for processing\ meat - to describe the parts of the animal that are eaten as food.\ \ Pork--- from a pig or wild boar*** ***\ Veal - comes from calves or calves*** ***\ Beef---from an older cow\ \ Venison - derived from a deer\ \ Carabeef is made of...

***Chapter 1 Lesson 1: Types of meat and poultry for processing\ meat - to describe the parts of the animal that are eaten as food.\ \ Pork--- from a pig or wild boar*** ***\ Veal - comes from calves or calves*** ***\ Beef---from an older cow\ \ Venison - derived from a deer\ \ Carabeef is made of coal.\ \ Chevon - a goat\ \ Lamb - From a young sheep\ \ Mutton - A mature sheep\'s meat\ \ \ \ Various kinds of meat available\ \ Fresh meat is defined as meat that has not been refrigerated after slaughter.\ \ chilled meat that has been butchered within a day. and kept out of sight above the meat section for supermarket and butcher retail sales. Beef that has been frozen is kept in a freezer.\ \ Beef that has been processed and marinated is referred to as processed beef.\ \ \ \ The attributes of various beef slices\ \ Lean cuts are obtained from animal parts like sirloin and sirloin that have less fat and muscle.*** ***\ Minor Cuts - These are cuts that come from the muscle parts that the animal uses the most, such as the hook, neck and flank.\ Complex cuts - cuts that take longer to cook such as bulalo\ \ Chicken\ Poultry - refers to domestic birds such as chicken, duck (itik), goose , turkey, dove, grouse and quail.\ \ Types of Poultry and Poultry\ Roast Chicken - A young chicken with soft, tender flesh and smooth skin.\ Broiler - usually four to six months old and selected for roasting or roasting\ Stag - A male chicken less than ten months old\ Hen - A fully grown female chicken for more than ten months.\ Rooster/rooster - A mature male chicken with rough skin and dark flesh.\ Jumo Chiken - Considered a large chicken if it weighs approx. 4 kg or more.\ Peking duck - originally from China is known for its tender and good meat.\ duck or itik - found in many parts of the Philippines. The results become balut.*** ***\ Market Forms of Poultry*** ***Live poultry - should have clear eyes. If a chicken is young, its feathers are small and its feet fine.*** ***Whole poultry - refers to poultry carcass from which feathers have been removed; the head, feet, and innards are still intact.*** ***Dressed poultry - refers to poultry carcass from which feathers and innards have been removed. The skin of dressed poultry should be smooth and yellowish and the breat must be plump with no foul odor.*** ***Choice cuts of poultry - are poultry parts packed in a box or plastic and are usually frozen or chilled. *** ***Chapter 1 Lesson 2; Methods of Processing Meat and Poultry *** ***Processed meat - is meat that has been preserved by methods such as canning, salting, drying, or smoking, chilling, freezing, and curing. *** ***Ingredients in Meat Processing *** ***Food additives - are a mixture of concentrates added to food as a result of production and processing.*** 1. *** Emulsifiers - are added to food to prevent separation of food ingredients like oil and vinegar.*** 2. *** Stabilizers - are added to food to improve consistency and texture usually polysaecharide food gums.*** ***Sugar - is a sweet substance from sugarcane or sugar beet juice.*** 1. ***Refined sugar - is sugar that has been purified of unwanted impurities*** 2. ***Brown sugar - consists of sugar crystals coated in molasses syrup.*** ***Spices - are take from the seeds, stems, barks, fruits, and leaves of plants.*** ***Salt - heightens the flavor of various food.*** 1. ***Rock salt - is grayish in color. It is less refined than iodized salt.*** 2. ***Iodized salt - is salt that has small amounts of iodine added.*** 3. ***Sea salt - which is distilled from sea waters, can be fine or coarsely ground.*** ***Water - gives a different texture to products*** ***Hard water - is water that contains a high amount of dissolved minerals, such as magnesium and calcium.*** ***Soft water - is treated water, its minerals removed.*** ***Tap water - Running or drinking water from an indoor tap.*** ***Methods of Processing Meat and Poultry*** ***Canning - this is a combination of heating to kill spoilage bacteria and inactivate enzymes amd sealing the food in an airtight container to prevent contamination.*** ***Sun and Air Drying - this is when meat and poultry are sun dried or air dried to remove moisture.*** ***Salting and Curing - these are processing and preserving by using high salt concentration.*** ***\ Curing - immersing food products in a dry salt solution, as when drying bacon, ham or beef.\ Dehydration and Smoking - These methods were once used to remove moisture from foods.\ \ Considerations When Choosing Packaging Materials for Processed Meat and Poultry\ Product Composition - Processed foods vary in composition and texture; some are soft, others tend to freeze at different temperatures, and some release fats.\ Size and shape of processed foods - Packaging materials should match the size and shape of the food to avoid damage from handling.\ Odor and taste of processed foods - Some processed foods lose their flavor if they are not packaged properly.\ Food appearance and color - Too much light can cause stains.\ The aesthetic aspect - this includes the appropriateness of the design, color and size.\ \ Chapter 2 Lesson 1: Types of fish and shellfish for processing\ Commercial forms of fish\ ​​Whole fish - sold fresh and sometimes live.\ Dressed fish - it is whole, but the entrails, scales, fins and head are detached.\ Butterfly filet - made by cutting a whole fish lengthwise to remove the spine and ribs.\ Fillet - is the boneless form of fish.\ Steaks - are slices cut horizontally from a large fish.\ Fish strips - these are clean cuts from large slabs of frozen fillets.\ \ Chapter 2 Lesson 2: Fish and shellfish processing methods\ Freezing - is the simplest and most natural way to preserve fish.\ Smoking - it\'s a slow way to grill. It has very little preservative action, but adds a special flavor.\ Drying or dehydration - the method is one of the most popular techniques in fish processing.\ Curing fish - involves the addition of ingredients such as salt, sugar and certain preservatives or additives.\ Preservation - involves uniform heating of foods in tin or glass containers and tight cans.\ Open canning method - in this method, sterilized or heat-treated foods are placed in sterile containers and completely sealed without further processing.\ Canned cooking method - in this method, prepared foods are packed in jars or cans.\ \ Chapter 2 Lesson 3: The cost of producing and marketing processed fish\ ​​Operating expenses - instead, refer to the additional costs that cover the basic operation of the rest of the business.\ *** #### ***Chapter 3 Lesson 1: Production of Processed Fruits and Vegetables*** ***1. Abokado Avocado February-July*** ***2. Atis Sweetsop or sugar apple September-December*** ***3. Balimbing Carambola or star fruit April-June*** ***4. Bayabas Guava June-November*** ***5. Dalanghita Native orange October-February*** ***6. Dayap Lime September-November*** ***7. Duhat Black plum or Java plum March-July*** ***8. Durian Durian August-October*** ***9. Guyabano Soursop August-November*** ***10. Kaimito Star apple January-March*** ***11. Kalamansi Philippine lemon June-October*** ***12. Kamias Balimbi July-September*** ***13. Kasuy Cashew April-May*** ***14. Langka Jackfruit March-April*** ***15. Lanzones Lanzon August-November*** ***16. Mabolo Ebony or eboy August-October*** ***17. Makopa Curacao apple May-July*** ***18. Mangga Mango May-June*** ***19. Manggostan Mangosteen May-November*** ***20. Milon Melon April-July*** ***21. Pakwan Watermelon April-July*** ***22. Papaya Papaya Year round*** ***23. Pasyonaryo Passion fruit March-April*** ***24. Pinya Pineapple April-June*** ***25. Saging Banana Year round*** ***Home Repair Tools*** ***Cutting tools - are tools that cut such as wood and metal saw and utility knife or cutter*** ***Driving tools - are tools that thrust, push, and manipulate like a hammer, screwdriver, and nail set. *** ***Holding tools - are tools that grip, clench, grasp, clutch, and clasp. These are the pliers, wrench, wise grip, pipe wrench, and C-clamp.*** ***Measuring and marking tools - are use for accuracy and precision like a tape measure, pencil, ruler, try square, steel  tape measure, slotted blade, chalk line reel, T-square, and quick square tool. *** ***Miscellaneous tools - are tools like plunger or plumber's force cup, putty knives, plumber's snake or drain auger, and oilstone used for sharpening other tools. *** ***Work Simplification - is the making of daily tasks easier to reduce strain, or to decrease the amount of energy required to complete an activity. *** ***Unit 2 Chapter 2 Lesson 2: Carpentry\ Carpentry is a fun job because it involves repairing and making things that don\'t exist.\ Hand tools - such as chisels, chisels, chisels, chalk lines and brushes, are operated with one hand.\ Power tools - such as drills, screwdriver bits and testers, are automotive.\ \ Door Repair\ There are many door problems that can be difficult to fix - dry hinges, loose hinges, hinge cuts that are too deep, door locks that won\'t open, etc. away.\ \ Ornaments like carpentry\ Ornaments - used mostly for furniture for sitting or resting the body.\ \ Varnishing\ Varnish - is a popular finishing for almost all types of wood.\ \ Unit 2 Chapter 2 Lesson 3: Appliance Repair Job\ Repair of a broken home appliance is expensive especially if its warranty has expired.\ \ Unit 2 Chapter 3 Lesson 1: Family Resources\ Available resources of the family - these are the human and material resources\ Human resources - are those shown by members of the family such as abilities, talents, skills, knowledges, energies, attitudes, and health.\ Material Resources - on the other hand refer to objects, things, or possessions that you use daily to satisfy your needs and wants.\ Activities of the members of the family - the choice/duties to be given to each member should fit the schedule of activities of these members so they can be successfully carried out with the least conflict with regard to time, energy, and relationship with other members.\ Family Goals - These include life goals and objectives.\ Family values, attitudes and customs - Values ​​are what the family thinks is right and cherished by the family.\ Social Relations - Since the family is part of the community, some of its functions, especially social obligations, are considerations that must be included in the family\'s resource plan.*** ***Family Income\ income - the family is paid for work done.\ Currency - coins and notes created by authorities and given a specific value.\ Check - A piece of paper to pay when you buy something.\ A gift check - a certificate with money printed on it.\ Credit card -- Identify the holder to pay for purchases on the payment account.\ Cash or non-cash income -- This is defined by Paulena Nickell and Jean Muir Dorsey as the flow of goods and services that are used or available for a period of time.\ Real income - includes goods and services provided to the household without the use of money.\ Income - includes the goods and services available after the exchange.\ \ Household Expenses\ Fixed Expenses - Expenses that you have to pay regularly, such as rent, mortgage payments, insurance payments, mortgage payments, or church obligations. , or love.\ Variable or flexible expenses - expenses that vary in cost depending on the current needs of the family.\ Expenses paid by your employer - These are special expenses that are not listed in your budget and vary from person to person.\ Emergency expenses -- Expenses for unexpected events such as gifts, special events, or financial assistance for a bereaved family.\ \ Household accounts\ Household accounts - a temporary record showing a household\'s income and expenses.\ Journal System - Using loose sheets and columns, you can keep track of your family\'s income and expenses.\ File system - There are two types of file system.\ Cash payment system - put money in multiple envelopes.\ Net Paper Accounting System - Single or double envelopes are used.\ 3. Notebook System - An open or closed notebook can be used to keep household accounts.*** *** 4. Card file system - cards are organized according to different expenses, another name for this system is individual system.\ \ UNIT 2 CHAPTER 3 LESSON 2: DETERMINING FAMILY RESOURCES\ Budget - All of the family\'s costs are covered by their income.\ Expenses - One of the most crucial aspects of managing a household is family income.\ \ Food - The family\'s health depends on this item, so it\'s highly helpful financially.\ \ Shelter - A home is necessary to shield a family from the unforgiving elements and the threats they face in the outdoors.\ \ Clothes -The cost of this is mostly determined by the family\'s lifestyle, age, and the nature of their employment or activity.\ \ Funding for mobilization and training is contingent upon the family\'s objectives.\ \ Medical needs -As a result, more money is spent on prescription drugs, supplements, hospital stays, and doctor visits when family members pass away.*** ***Unit 2 Chapter 3 Lesson 3: Managing Time, Work, and Energy\ Effort -- mental or physical effort to perform a task.\ \ Unit 3 Chapter 1 Lesson 1: Choosing the right sewing tools: materials and tools for making clothes\ Measuring tools\ Tape measure - to measure the body\ Tape measure - to measure small details\ Stitching square used - Used to measure and help create cross and side beading on fabric.\ Hem Maker - for measuring and marking hems\ French Curve - used to draw curved lines like armholes and collars\ Dress Maker - used for exact measurements like buttonhole, buttonhole, rib and hem. n 2. Cutting tools\ a sewing scissors - to cut fabric\ b. Pinking scissors - to finish the seam edges so they don\'t go wrong\ c A seam ripper - to remove stitches from a seam\ d Thread cutter - to cut hanging threads\ e. Marking equipment\ a. Plaster - to transfer the marks onto the fabric using a trowel - to transfer the marks directly to both sides of the fabric\ c. used to transfer signals\ 4. Acidic substances\ a. Needle - small cap to protect fingers\ b Needle cushion - to hold needles and pins safely***