Food Processing Module 1 & 2 Summary PDF

**MODULE 1** **Food processing** is the method and technique used to transform raw ingredients into food for consumption. **Equipment** -- tools or any supplies needed for a certain purpose. **Tools** -- devices or implements used for salting, curing, and smoking. **Utensils** -- tools used in t...

**MODULE 1** **Food processing** is the method and technique used to transform raw ingredients into food for consumption. **Equipment** -- tools or any supplies needed for a certain purpose. **Tools** -- devices or implements used for salting, curing, and smoking. **Utensils** -- tools used in the kitchen, particularly salting, curing, and smoking. **Salinity** -- pertains to the degree of saltiness of the water. **Salting** -- application of salt to the fish. **Smoking** -- application of smoke to the fish using hot or cold types of smoking. **Curing** -- application of salt, spices, and other preservatives to fish. **Food/Fish Processing Tools** **Measuring Tools** 1. **Salinometer** -- is used for measuring the salinity of the brine. 2. **Refractometer** -- is used for measuring the sugar concentration of sap and syrup for food. 3. **Weighing scale** - is used for measuring the weight of raw materials and ingredients. 4. **Liquid measuring cup** -- is used for measuring liquid ingredients. 5. **Measuring cups** -- is used for measuring dry ingredients of large quantity/capacity. 6. **Measuring spoons** -- is used for measuring small amounts of solid and liquid ingredients. **Cutting Tools** 1. **Cutting implements** -- is used for cutting fish and other ingredients. 2. **Scissors/shears** -- is used for cutting purposes like fish fins. **Other tools** 1. **Cutting board** -- serve as a guide for cutting fish, meat, and other ingredients. 2. **Basin** -- is used in preparing brine and other curing mixtures. 3. **Food tong** -- is used for lifting hot objects/food. 4. **Wooden ladle** -- used in mixing ingredients. 5. **Peeler** -- used in removing the skin of fruits and vegetables. 6. **Grater** -- used for grating cheese. 7. **Earthen** **pots** -- are used for storing salted products. 8. **Wooden salting vat or barrel** -- is a container where the salted fish are placed or fermented. **Equipment** 1. **Smokehouse** -- is a device used for smoking fish or meat with the application of smoke. 2. **Impulse sealer** -- is used for sealing purposes. 3. **Gas Range/Oven** -- is the source of heat. 4. **Chiller/Refrigerator** -- is necessary in maintaining fish freshness. 5. **Pressure cooker** -- is an airtight cooking device that cooks food quickly, thanks to the steam pressure that builds up inside. **MODULE 2** **Equipment and Machines Preventive Maintenance Checking:** 1. Machine temperature 2. Hydraulic fluid 3. Wear and surface condition 4. Crack 5. Leak detection 6. Vibration 7. Corrosion 8. Electric insulation **Interpreting Manufacturer's Specifications** **Specification** usually gives a detailed description and instructions about the equipment's - dimensions, materials, and other relevant information. **Dimension** gives the measurement and size of the tools or equipment in terms of length, width or height. **Capacity** specifies the measurement of the amount which a device can hold or contain as in boilers, cooker, or steamers or a weighing scale. **Food contact surfaces** are the parts which normally come into contact with food or from which normally come into contact with food may drain, drip, splash, or spill into or onto a surface that is normally in contact with the food. **Non -- food contact surfaces** are the remaining parts and the surrounding area that should not make contact with the food during the production. Aside from knowing the correct operations of the equipment or machine, it is also vital to know the following cues below: 1\. Basic safety precautions to follow when using the equipment; 2\. Warning labels which specify how to properly operate an equipment; 3\. Instructions on the proper care of the equipment/machine; and 4\. Instructions on the correct operation of the equipment. **Below are the kinds of construction materials for equipment:** 1. **Metals Chromium** over steel gives an easily cleanable, high - luster finish. It is used in toasters, waffle irons, etc. Non-corrosive metals formed by the alloys of iron, nickel, and chromium are also used in the construction of food service equipment. Lead, brass, copper, cadmium, and galvanized metal must not be used as food -- contact surfaces for equipment, utensils, and containers because they cause chemical poisoning if they come in contact with the food. 2. **Stainless stee**l is the most popular materials for food operations. It is commonly used as food containers. It has a highly durable finish with a shiny surface which is easy to clean and maintain. 3. **Plastic and fiberglass** are frequently used in food service equipment because they are durable, inexpensive and can be molded into different combinations. Some examples of plastics used in food establishments are: 4. **Wood** is light in weight and economical but porous to bacteria and moisture and absorbs food odors and stains. Wood also wears easily under normal use, which requires frequent maintenance and repair. Wood is used for cutting boards, cutting blocks, etc. **Procedure in Cleaning Equipment and Instruments** a. Wash all the equipment/instruments with soap. b. Rinse with clean water. c. Sanitize by dipping into an approved sanitizer solution. 150 -- 200 ppm chlorinated water for sanitizing. d. Remove from the solution. e. Allow to air dry. **Procedure in Sanitizing:** a. Prepare all the materials needed. b. Measure a certain amount of chlorine and water. c. Mix and dip the equipment/instruments in the mixture. d. Remove from the sanitizing solution. e. Dry thoroughly. Before operating any equipment, it is important to be familiar with the manufacturer's specifications, which include: 1. Handling requirements 2. Operating requirements 3. Discharge label 4. Reporting 5. Testing 6. Positioning 7. Refilling