REBUS

CUCUMBER
CHICKEN
TOMATO
TUNA
SAUSAGE
TOCINO
PINEAPPLE
HOTDOG
OCTOPUS
 FOOD
PROCESSING
OBJECTIVES: At the end of the lesson the learners
are able to:
a. Identify the different methods of food
processing;

b. Appreciate the importance of food

processing;

c. Make a list of food product and classify

according to the methods of food processing
used
Food processing is concerned with
converting raw agricultural products for
consumption.

14
 SALTING
⬩Salting involves introducing salt into the flesh of fish or meat.
Water moves out of the meat or fish and is absorbed by the salt.
Microbial cells die in the meat from the loss of water, therefore,
preventing spoilage.
⬩Common raw materials for salting include egg, meat, fish and
other marine products.

15
Brine Solution
– a mixture of
water and salt.

16
 CHEMICAL COMPOSITION OF WATER
AND SALT
Salt Water Ratio:
Na – Sodium H20 – Hydrogen plus The basic ratio
Cl – Chloride Oxygen of salt to water for
a brine is 4
NaCl – Sodium Chloride tablespoons
of salt per 1 quart (4
cups) of water.

17
19
MOST COMMON CHEMICAL USED IN
CURING
Curing Salt – it is a combination of salt and either a
small amount of sodium nitrate or sodium nitrite as well
as a red dye that make the salt look pink.

NaCl + NaNO3 = Curing Salt

 MOST COMMON CHEMICAL USED IN
CURING

Phosphate - additives that play an especially important

role in the meat industry, where they are used as
preservatives. Phosphates loosen the structure of protein,
enabling it to bind more water.
23
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 COLD SMOKING

Cold smoking is the process where

cured meat is smoked
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 HOT SMOKING

Hot smoking is the process where

meat is cooked and smoked at the
same time
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 COLD SMOKING

Food remains raw rather than

cooked
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 HOT SMOKING

Food is cooked and flavored with

wood smoke
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 COLD SMOKING

A slow process and can even take

several days
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 HOT SMOKING

Faster and takes only

deveral hours
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 COLD SMOKING

Occurs within the temperature

range of 20 to 30 ⁰C
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 HOT SMOKING

Occurs within the temperature

range 52 to 80 ⁰C
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 COLD SMOKING

Food is usually cured before

smoking
 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
 HOT SMOKING

No need for curing

 COLD SMOKING HOT SMOKING
Hot smoking is the process where
Cold smoking is the process
meat is cooked and smoked at the
where cured meat is smoked same time
Food remains raw rather than Food is cooked and flavored with
cooked wood smoke
A slow process and can even Faster and takes only several
take several days hours
Occurs within the temperature Occurs within the temperature
range of 20 to 30 ⁰C range 52 to 80 ⁰C
Food is usually cured before
No need for curing
smoking
SAMPLE OF SMOKED PRODUCTS

45
 DRYING

This is perhaps the oldest

method used by humans to preserve
or process their food. Drying
reduces the water content in the
product, which in turn reduces the
likelihood of bacterial growth.

47
 FORMATIVE ASSESSMENT:
Multiple Choices. Read and analyze each question. Choose the best
answer.

1. The technique which converts raw food items into well – cooked and
preserved eatables.

a. Conservation c. Preservation
b. Fermentation d. Presentation
2. Which of the following is an advantage of food
processing?

a. Availability of seasonal food throughout the year

b. Removal of toxins
c. Adds extra nutrients to some food items
d. All of the above
3. Which of the following is the product of smoking?

a. Bagoong
b. Daing
c. Strawberry Jam
d. Tinapa
4. How does drying method kill microbes?

a. By deepening on cold temperatures to slow down their

growth rate
b. By using a lot of heat to kill microbes
c. By getting rid of their source
d. By doing dryers
5. Which of the following is TRUE statement
regarding food processing?

a. It involves organic food only

b. It involves food served in restaurants
c. Beverages are not subjected to processing
d. It is the altering of food from its raw form
 Assignment:
In a one (1) whole sheet of paper, list down
atleast ten (10) food products and classify
each according to the methods of food
processing used.