Food Processing NC Ii: Grade 11

Binmaley Catholic School, Inc.
Binmaley, Pangasinan
S.Y. 2020-2021
FOOD PROCESSING NC II
Grade 11
Module 4 (WEEK 5&6)
Prepared by
Roxanne S. Roll
lesson 2
SELECTION AND PREPARATION OF RAW MATERIALS
LEARNING OUTCOMES:
At the end of this Lesson, you are
expected to do the following:
LO 1. Selecting and Preparing Fruits and Vegetables For Fermentatio and Pickling.
LO2. Selecting and preparing Fish and other Marine Products for Fermantation and Pickling .
LEARNING OUTCOME #2 SELECTION AND PREPARATION OF

RAW MATERIALS
CONTENTS:
1. Selecting and preparing Fruits and Vegatables for fermentation and pickling.
2. Selecting and preparing Fish and other Marine Products for Fermantation and
Pickling.
ASSESSMENT CRITERIA
1. Raw materials are sorted and graded according to approved criteria and enterprise
requirements.
2. Sorted and graded fresh fruits and vegetables are wieghed, washed, peeled, cut
and sliced according to required sizes and shapes.
3. Fish and other marine products are cleaned, eviscerated, cut, and washed
according to specifications.
LEARNING OUTCOME 2.1

Selecting and preparing Fruits and Vegatables for fermentation and
pickling.
PERFORMANCE STANDARDS
The learner independently demonstrates procedures of fermentation and pickling
What Do You Need to Know? 2

Read Information Sheet 2.1 very well then find out how much you can remember and how
much you learned by doing Self-check 2.1.
Information Sheet 2.1

Vegetables and fruits compared to fish have higher perishability and greater variation. It is important to know
how to select good quality vegetables and fruits. Sorting and grading fruits and vegetables are based on size and
ripeness. Familiarization on the characteristics of fruits and vegetables is essential. Fruits are of good taste when
ripe. Fruits must be preserved and vegetables and must be cooked immediately to prevent any damage vitamin
contents of some fruits like ascorbic acid in banana is affected when it overripe.
SORT AND GRADING

Sort fruits and vegetables according to size, color, and rind quality after harvest. The quality of vegetables
depends on favorable conditions for their growth, the season of their growth, the season of their harvest, the variety
of the fruits, degree of maturity, size and injured, bruised, and misshapen.
Characteristics to choose when buying fruits

 Fresh, particularly those harvested early in the morning.
 Cheap but have better quality especially those that are in season
 Ripe, having firm and smooth texture; do not buy overripe ones
 With attractive appearance, so handle the fruits carefully
 With good color and aroma
Characteristics to choose when buying vegetables

 In season because they are cheap and plentiful
 Free from bruises or blemishes
 Not wilted
PREPARING FRUITS AND VEGETABLES

Preparation of vegetables and fruits requires different techniques of cutting prior to cooking. Here are the
cutting techniques of fruit and vegetables.
a. Chopping - Slicing or cutting fruits or vegetables in

uneven, small, irregular shaped pieces.
b. Mincing – Cutting/chopping fruits or vegetables into very
fine cuts.
c. Slicing – Cutting fruits having uniform thin slices or cuts.
d. Diagonal slicing - Cutting fruits or vegetables diagonally.
e. Julienne strips - Cutting vegetables or fruits into small thin

strips about ½ inch by 2 ½ inches long.
f. Dicing - Cutting vegetables or fruits into smaller pieces
with uniform cubes approximately ¼ inch to ¾
inch cube.
g. Peeling - Removing the cover of fruits or vegetables.
How Much Have You Learned?
Self- Check 2.1

Name:______________________________________ Date:______________
3
A. Direction: Write true on the line if statement is correct. If incorrect, underline the word(s) that make the
statement incorrect and write the correct answer on the line.
___________1. Choose leafy green vegetables that are fresh and wilted.
___________2. Peeling is done by removing the cover of fruits or vegetables.
___________3. Dicing is cutting into smaller pieces with uniform cubes.
___________4. Cutting vegetables or fruits into small thin strips about ½ inch by 2 ½ inches
long produces julienne strips cut.
___________5. Slicing is done by cutting fruits of uniform thin slices or cuts.
B. Direction: Characteize if the fruits are fresh or not fresh. Write F on the line if it is fresh and NF if otherwise.
___________1. Wilted fruits and vegetables

___________2. Free from bruises or blemishes
___________3. Ripe, having firm and smooth texture
___________4. With good color and aroma
___________5. Injured and misshapen
How Do You Apply What You Have Learned?
Show that you learned something by doing this activity.
Activity Sheet 2.1
Direction: Bring the following vegetables and prepare the materials for cutting vegetables in a various method.
Each will perform chopping, mincing, slicing, peeling, cutting vegetables.
.
Materials:
Carrots
Cucumber
Onions
Knife
Cutting board
LEARNING OUTCOME 2.2
SELECTING AND PREPARING FISH AND OTHER MARINE

PRODUCTS FOR FERMENTATION AND PICKLING
PERFORMANCE STANDARDS
The learner independently demonstrates procedures of fermentation and pickling
4
Read the Information Sheet 2.1 very well then find out how much you can remember
and how much you learned by doing Self-check 2.2.
Information Sheet 2.1
Food processor should use good raw materials in preparing and processing food to produce good finished
products. When inferior or low quality raw materials are used, expect that the product will be of low quality as
well. For example, when a stale fish is used, the taste can no longer be enhanced no matter what flavorings added
to it. It can no longer be masked by any spices.
Raw materials for fermentation and pickling include fish, shellfish, fruits, and vegetables. It includes also
ingredients such as salt, sugar, vinegar, and spices.
SORTING AND GRADING

Fish is perishable food. After harvesting, fish needs to be sorted and graded immediately to prevent
deterioration or changes in thier physical and chemical attributes. Preserve them using ice.
MAINTAIN THE FRESHNESS OF FISH OR SHELLFISH
1. Avoid the fish from struggling due to the onset of pre-rigor mortis causing the fish flesh to stiffen at once.
2. Do not expose the fish to high temperature. Keep them in the shade covered with wet burlaps or banana
leaves.
3. Eviscerate the fish when necessary to prevent autolytic changes because its viscera or internal organs
become the focal points for spoilage.
4. Put ice while the fish is fresh to inhibit spoiling. Preserve them as quickly as possible.
5. Shellfish should be alive until its cooked or processed. Crustaceans like shrimps, crabs, and mollusks
should be handled properly and kept alive until cooked. For shrimps, they could be preserved immediately
with ice to maintain its freshness.
6. Sort or classify the shell fish to prevent contamination leading to spoilage.
PREPARING FERMENTED OR PICKLED FISH AND OTHER MARINE PRODUCTS

Fish and other marine products may be prepared in different ways. It varies depending on the type of
preparation.
A. Preparing Wet Fish
Consumers, particularly housewives, nowadays are very busy persons. Some prefer buying fishes that are
already cut according to their preferences. That is why, methods of preparing wet fish either for subsequent
processing, for icing or freezing are met according to specific requirements of the processors.
The market forms or cuts to prepare fish for pre-treatment processes are the following:
5
A. CLEANING AND EVISCERATING
Cleaning and eviscerating are done by making a slit on the belly cavity of the fish to remove the
gills and fins. In some cases, scaling is done with the use of a heavy knife or scaler beginning from the tail
toward the head followed by cutting the oval fin. For small fishes, cleaning is done by removing the head
and gut in one stroke or using the index finger to nob. CLICK THE LINK BELOW FOR FURTHER
LEARNING.
https://www.youtube.com/watch?v=oJjrckk_B-A
B. SKINNING FISH
This process involves the removal of fish skin. This is done by removing fish along backbone and cutting
off a narrow strip of skin to the entire lenght of the backbone. To do this, loosen the skin from top to bottom
then draw the skin off toward the tail. CLICK THE LINK BELOW FOR FURTHER LEARNING.
https://www.youtube.com/watch?v=hKledhPdfxk
C. CUTTING FISH
Fish cut according to desired sizes and manner of cooking or processing them. Cutting the fish
consume’s preference.
D. Dressing Fish
Dressing is done by removing the head, fins, tails, viscers or internal organs, and scales of the fish.
To do this, the following steps should be done.
E. SPLITTING FISH
CLICK THE LINK BELOW
https://www.youtube.com/watch?v=9ybxXjYN75g
How Do You Apply What You Have Learned? 6

Show that you learned something by doing this activity.
Activity Sheet 2.2
Job Title : Preparing Deboned Bangus

Purpose : To enhance the learner’s ability in measuring and weighing the required salt &
other ingredients and adjunct for smoking fish products following the required
recipe as instructed
Equipment, Tools and
Materials : Raw Material: bangus, salt, garlic, pepper, vinegar
Utensils: kitchen knife, cutting board, forceps
Precautions : Be careful in handling knives.
Steps in Deboning Bangus

1) Wash fish. The scales may or may not be removed. Split fish into butterfly style. Remove the internal organs,
gills, blood and slime. Wash thoroughly.
2) Remove the backbone and dorsal fin by means of a sharp knife.
3) With the use of forceps, start removing the rib bones. This can easily be removed because they are superficially
embedded.
4) Make a superficial slit along the vent of the dorsal and ventral muscles with the edge of the knife. Remove the
spines one after the other by inserting the pair of forceps/twicer between the segments of the dorsal and ventral
muscles.
5) Continue removing the spines in a similar manner on the dorsal and ventral area. From the dorsal portion, there
are approximately 44 branching spines embedded between the muscle segments. Starting from the nape along the
lateral line are also embedded 22 spines and along the ventral muscles are approximately 24 spines.
Flow Process
Congratulations! You did a

great job! Rest and relax a
while then move on to the 7
next lesson. Good luck!
8

Food Processing NC Ii: Grade 11

Uploaded by

Copyright:

Available Formats

Food Processing NC Ii: Grade 11

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Processing NC Ii: Grade 11

Uploaded by

Copyright:

Available Formats

Binmaley Catholic School, Inc.

LEARNING OUTCOME #2 SELECTION AND PREPARATION OF

LEARNING OUTCOME 2.1

The learner independently demonstrates procedures of fermentation and pickling

What Do You Need to Know? 2

Information Sheet 2.1

SORT AND GRADING

Characteristics to choose when buying fruits

Characteristics to choose when buying vegetables

PREPARING FRUITS AND VEGETABLES

a. Chopping - Slicing or cutting fruits or vegetables in

e. Julienne strips - Cutting vegetables or fruits into small thin

How Much Have You Learned?

Self- Check 2.1

___________1. Wilted fruits and vegetables

How Do You Apply What You Have Learned?

Show that you learned something by doing this activity.

Activity Sheet 2.1

LEARNING OUTCOME 2.2

SELECTING AND PREPARING FISH AND OTHER MARINE

The learner independently demonstrates procedures of fermentation and pickling

Information Sheet 2.1

SORTING AND GRADING

MAINTAIN THE FRESHNESS OF FISH OR SHELLFISH

PREPARING FERMENTED OR PICKLED FISH AND OTHER MARINE PRODUCTS

How Do You Apply What You Have Learned? 6

Activity Sheet 2.2

Job Title : Preparing Deboned Bangus

Steps in Deboning Bangus

Congratulations! You did a

You might also like