FSM 107 - ILO 12 .pdf

08/29/2024 PROCESS FOOD BY FERMENTATION AND PICKLING TEACHER THEA TEACHER ELIZA  RIDDLE typically fermented by 'wild it is a pickled condiment from cultures' naturally present on the Philippines the veget...

08/29/2024 PROCESS FOOD BY FERMENTATION AND PICKLING TEACHER THEA TEACHER ELIZA  RIDDLE typically fermented by 'wild it is a pickled condiment from cultures' naturally present on the Philippines the vegetables the process in which a those eggs were cooked and substance breaks down into a processed to be shelf stable. simpler substance.  correct answers KIMCHI PICKLED CHAYOTE PICKLED EGG FERMENTATION OBJECTIVES: 01 Who We Are 04 A Year in Preview 02 What We Do 05 Strategy 03 What We Serve 06 Our Team  PICKLING process of using an acidic brine to preserve a food.  FERMENTATION the process in which a substance breaks down into a simpler substance.  HOW ARE PICKLING AND FERMENTATION SIMILAR? Pickling involves soaking foods in an acidic liquid to achieve a sour flavor; when foods are fermented, the sour flavor is a result of a chemical reaction between a food’s sugars and naturally present bacteria — no added acid required.  HOW ARE PICKLING AND FERMENTATION DIFFER? pickles are sour because they are soaked in an acidic, vinegar-based brine, while fermented foods are sour because of a chemical reaction between naturally present sugars and bacteria knows as lacto-fermentation ARE FERMENTED FOODS PICKLED? Pickling food means it's been packed unfermented in hot acidic brine, while fermented foods have undergone a chemical reaction. WHEN TO USE EACH? if you're craving a crunchy and tangy snack, go for pickling (and can the food for a longer shelf life). If it's the umami sourness and gut benefits you're after, opt for fermenting.  SHELF LIFE PICKILING FERMENTING fermentation alone can't produce something shelf- depends on the method. stable; almost all fermented products require canning or refrigeration KIMCHI chimchae “salted vegatable” started as a way to ferment and store vegetables during the cold winter when many Koreans died of starvation. KIMCHI INGREDIENTS Napa Cabbage Salt Garlic Ginger Sugar Fish sauce or shrimp paste Gochugaru Scallions TOOLS/EQUIPMENTS USED Cutting board and knife Large bowl Gloves (optional but highly recommended) Plate and something to weigh the kimchi down, like a jar or can of beans Colander Clean 1-quart jar with canning lid or plastic lid Bowl or plate to place under jar during fermentation  two main steps in making kimchi In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bacteria convert sugars into lactic acid, which preserves the vegetables and gives them that wonderful, tangy flavor. PROCESS AND METHODS IN MAKING KIMCHI 1.Cut the cabbage 2.Salt the cabbage 3.Prepare the Vegetables: Julienne the radish, carrots, Chop the green onions and add them to the bowl with the radish and other vegetables. In a mixing bowl, combine the minced garlic, minced ginger, Korean red pepper flakes (gochugaru), fish sauce (or soy sauce), and sugar. Mix well to form a paste. 4. Rinse and Drain the Cabbage: After the cabbage has salted, rinse it thoroughly under cold water to remove excess salt. Drain it well in a colander and gently squeeze out excess water. 5. Mix the Kimchi: Add the drained cabbage and vegetables to the bowl with the kimchi paste. Using gloves, mix everything thoroughly, ensuring that the paste evenly coats all the ingredients. Be careful, as the gochugaru can be quite spicy! 6. Pack the Kimchi: Pack the kimchi mixture into clean jars or airtight containers, pressing it down firmly to remove air bubbles. Leave some space at the top to allow for expansion during fermentation. 7. Ferment: At room temperature: Leave the jars or containers out at room temperature for about 1-2 days to start the fermentation process. The exact time will depend on your ambient temperature and how sour you want your kimchi.  PROCESS AND METHODS IN MAKING KIMCHI too much garlic can make the kimchi bitter, and too much ginger can make it sticky. 1. Lower blood pressure and cholestero levels 2. Strengthens immune system 3. Bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases. PICKLED CHAYOTE atcharang sayote Atcharang chayote is a pickled condiment from the Philippines  PICKLED CHAYOTE INGREDIENTS 1 shallot sliced 1 carrot julienned or grated 1 chayote squash julienned or grated 1 knob ginger julienned or grated 2 bell peppers red and green, julienned or grated 4 cups white cane vinegar 2 cups sugar 4 tsp salt TOOLS/EQUIPMENTS USED chopping board knife cheesecloth caserole jar PROCESS AND METHODS IN MAKING PICKLED CHAYOTE 1. For the Vegetables: Wash and cut vegetables into thin strips (not grated). 2. Sprinkle the vegetables with salt except garlic and ginger, let it stand until it becomes watery for about 5-10 minutes. 3. Squeezed the veggies to remove part of the juice (squeezed out the excess juice). PROCESS AND METHODS IN MAKING PICKLED CHAYOTE  HEALTH BENEFITS OF PICKLED CHAYOTE Regularly consuming chayote may provide several health benefits, from improving the body's antioxidant defenses to lowering blood pressure and blood sugar levels.  typically hard-boiled eggs that are cured in vinegar or brine.  12 small eggs 3 cups white vinegar ¼ cup white sugar 1 tablespoon salt 2 cloves garlic 1 bay leaf  caserole saucepan jar  1.Boil the Eggs: 2. Peel the Eggs: 3. Prepare the Pickling Brine: In a saucepan, combine the vinegar, water, salt, and sugar (if using). Bring to a boil over medium heat, stirring until the salt and sugar are dissolved. Remove from heat and let the brine cool to room temperature. 4. Prepare the Jars: Place any spices, flavorings, or additional ingredients (such as garlic cloves, dill, or red pepper flakes) at the bottom of the jar(s). 5. Pack the Eggs: Gently place the peeled eggs into the jar(s) over the spices and flavorings. Pack the eggs snugly but be careful not to crack them. 6. Add the Brine: Pour the cooled brine over the eggs, making sure they are completely submerged. Leave a little space at the top of the jar to allow for expansion. 7. Seal and Refrigerate: Seal the jars with airtight lids. Refrigerate the jars. The eggs will start to pick up flavor after a f ew days, but they’re best after at least a week. They can be kept in the refrigerator for up to 3-4 months. A serving of fermented pickled eggs will usually contain various types of gut flora that can aid in digestion. These microbes are known as probiotics.  Never alter vinegar, food or water proportions in a recipe or use a vinegar with unknown acidity. Use only research tested recipes. To prevent the growth of botulinum bacteria, you must have a minimum, even level of acid throughout the prepared product.