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TLE 9 Food Processing

Here are the answers to the statements: 1. Sorting 2. Grading 3. Sorting by shape 4. Sorting by weight 5. Sorting by shape 6. Sorting by color 7. Sorting by size 8. Grading

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Jovet Moyano
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3K views34 pages

TLE 9 Food Processing

Here are the answers to the statements: 1. Sorting 2. Grading 3. Sorting by shape 4. Sorting by weight 5. Sorting by shape 6. Sorting by color 7. Sorting by size 8. Grading

Uploaded by

Jovet Moyano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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TLE 9 Food (Fish)

Processing
Tara Let’s Enjoy
Tara Let’s Express
1. How did you classify the pictures?
2. Why do we need to classify raw materials,
products and tools?
3. What is the importance of separating
fresh raw materials from defective raw
materials?
Tara Let’s Explore
Tara Let’s Expand
What is the difference
between sorting
and grading?
Sorting
-is a segregation based
on a single measurable
property of raw material
units
Grading
-is ‘‘the assessment of
the overall quality of
food using a number
of attributes
What are the basis for
sorting?
By weight- the most precise
method of sorting, as it is not
dependent on the geometry
of the products.

By size – is less precise


because it requires a number
of physical parameter but is
considerably cheaper.
By shape– useful in cases
where the food units are
contaminated with particles
of similar size and weight,
particular in grains that may
contain other seeds.
By color- is often a measure
of maturity, presence of
defect or degree of
processing.
What are the qualities
that should be
observed in grading
raw materials in food
processing?
1. The skin of freshwater fish
has a bright color.
2. Scales adhere strongly to
the skin.
3. Gills are bright red and
covered with clean slime.
4. The flesh is firm and
elastic.
5. The body is rigid, stiff and
belly walls intact, not ruptured.
6. It sinks in water, although
some tend to float if gassy.
7. The skin is shiny and bright.
8. Eyes are clear, full, not
sunken.
What is the
importance of sorting
and grading in food
(fish) processing?
Tara Let’s Execute
FORMAT
Standard Observed Not
Qualities Observed
1.
2.
3.
4.
5.
6.
CRITERIA
Criteria Percentage
Accuracy 50%
Presentation 40%
Behavior & 10%
Cooperation
TOTAL 100%
Tara Let’s Experience
How will you able to utilize the
concepts you have learned
regarding sorting and grading of
raw materials and concepts?
Tara Let’s Elaborate
_________1. Sorting is the assessment of the overall
quality of food using a number of attributes.
_________2. Weight, size, shape, color, density are
the basis for grading.
_________3. The body of freshwater fish is rigid, stiff
and belly walls intact, not ruptured
_________4. The skin of freshwater fish has a dark
color
_________5. Gills of freshwater fish are bright red
and covered with clean slime.
_________6. Eyes of freshwater fish are unclear and
sunken.
_________7. The scales of freshwater fish adhere
strongly to the skin.
_________8. The flesh of a freshwater fish is firm
and elastic
_________9. Sorting is a segregation based on a
single measurable property of raw material units.
_________10. Weight is the most precise method of
sorting, as it is not dependent on the geometry of
the products.
Tara Let’s Evaluate
Identify what is asked on the following statements.

_____________1. It is a segregation based on a


single measurable property of raw material units.
_____________2. It is the assessment of the overall
quality of food using a number of attributes.
_____________3. It is useful in cases where the food
units are contaminated with particles of similar size
and weight, particular in grains that may contain
other seeds.
_____________4. The most precise method of
sorting, as it is not dependent on the geometry of
the products.
_____________5. Useful in cases where the food
units are contaminated with particles of similar size
and weight, particular in grains that may contain
other seeds.
_____________6.It is often a measure of maturity,
presence of defect or degree of processing.
_____________7. It is less precise because it requires
a number of physical parameter but is considerably
cheaper.
_____________8. It can also be a marker of
suitability. It can be achieved using flotation in brine
at different concentrations.

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