MODULE CONTENT

UNIT OF COMPETENCY PROCESS FOOD BY FERMENTATION AND

PICKLING

MODULE TITLE PROCESSING FOOD BY

FERMENTING AND PICKLING
MODULE DESCRIPTOR: This unit deals with the knowledge, skills
and attitudes required to process foods by
fermentation and pickling

NOMINAL DURATION: 22 HOURS

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1.Prepare equipment, tools, materials and utensils
2.Prepare the raw materials
3.Perform alcoholic and acetic acid fermentation
4.Perform pickling activities
5.Perform lactic acid fermentation
6. Pack fermented products
7.Conduct post-production activities

ASSESSMENT CRITERIA:
1. Equipment and tools are prepared in accordance with
manufacturer’s specifications
2. Processing materials are sourced-out and made available according
to work requirements
3. Kitchen utensils are checked and sanitized in accordance with
manufacturer’s specifications.
4. Safety measures are applied in accordance with Occupational Safety
and Health Standards (OSHS)
5. Raw materials are sorted and graded in accordance with product
specifications and standards.
6. Raw materials are prepared based on specified procedures and
methods of processing.
7. Cleaned raw materials are weighed in accordance with approved
specifications.
8. Tools and utensils for raw materials are used based on work
requirements and manuals.
9. Equipments are operated following manufacturer’s manual.
10. Prepared raw materials mixed with water according to specifications
11. Mixture is allowed to boil and juice is extracted in accordance with
specifications and enterprise requirements
12. Extracted juice is cooled and mixed with other ingredients like
sugar and yeast in accordance with specifications
13. Fermentation procedures are done according to required period.
14. Post fermentation procedures are performed according to
enterprise procedures
15. Fermented products are evaluated using sensory testing
according to enterprise procedures
16. Ingredients for pickling mixture are prepared following
enterprise procedures.
17. Raw materials are prepared and combined with pickling mixture
according to the specified pickling procedure
18. Equipment are operated in accordance with manufacturer’s
specifications requirements
19. Perform product evaluation according to enterprise procedures.
20. Raw materials are mixed with required salt according to mixing
requirements
21. The mixture are left to ferment according to standard procedures
22. Concentration of lactic acid and brine solution is adjusted as
required based on enterprise standard.
23. Fermented products are collected according to cGMP.
24. Perform product evaluation according to enterprise procedures.
25. Fill products in appropriate packing material and required
temperature
26. Labeling is done according to FDA regulations (allergen program)
27. Integrity of seal is checked according to company
standard/manual
28. Air cool and/or water spray is use according to required cooling
temperature
29. Packing equipment are operated following manufacturer’s
manual
30. Packed finished food products are stored according to required
storage condition
31. Tools, materials and equipment are cleaned and stored based on
workplace procedures
32. Proper disposal of wastes are practiced according to
environmental rules and regulations
33. Production data checklist is accomplished according to enterprise
protocol.
LEARNING OUTCOME NO. 2
Prepare Raw Materials

Contents:

1. Sorting and grading raw materials.

2. Preparing cleaned raw materials.
3. Tools, utensils and equipment for preparing raw materials.

Assessment Criteria

1. Raw materials are sorted and graded in accordance with product

specifications and standards.
2. Raw materials are prepared based on specified procedures and
methods of processing.
3. Tools, utensils and equipment for preparing raw materials are used
based on work requirements and manuals.

Conditions

The participants will have access to:

1. WORKPLACE
2. Materials, Equipment , Tools, Utensils
Personal protective equipment
3. TRAINING MATERIALS
Manuals

Assessment Method:
1. Written Examination
2. Demonstration with oral questioning
3. Questioning
4. Observation
 Learning Experiences
Learning Outcome 2
Prepare Raw Materials

Learning Activities Special Instructions

1.Read Information Sheet 2.2-1on Read carefully and internalized the
sorting and grading of raw materials. information sheet.
2. Answer Self-Check 2.2-1 Check yourself by answering self-
check and compare your answer
Compare answers to answer key 2.2-1
with the Answer Key.
3.Perform Job Sheet 2.2-1 on sorting
and grading of raw materials
Job sheet will help you to practice
your acquired skills.
Evaluate performance using
Performance Criteria Checklist2.2-1 The performance criteria checklist
4.Read Information Sheet 2.2 -2 on will be your guide to help you in
preparing cleaned raw materials evaluating your performance and
through specified procedures and work.
methods
5.Answer Self-Check 2.2-2
Compare answers to Answer Key 2.2-
2
6.Perform Task Sheet 2.2-2 on
preparing cleaned raw materials
through specified procedures and
methods

Evaluate performance using

Performance Criteria Checklist2.2-2
7.Read Information Sheet 2.2 -3 on
tools utensils and equipment
forpreparing raw materials
8.Answer Self-Check 2.2-3

Compare answers to Answer key 2.2-

3
After doing all activities of this
Learning Outcome (LO), you are
ready to proceed to the next
Learning Outcome (LO) on
Processing Food by Fermentation
and Pickling
 Information Sheet 2.2-1
Sorting and Grading Raw Materials.

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify sorting and grading procedures.
2. Perform sorting and grading procedures.

Sorting and Grading

Sorting and grading are terms which are frequently used interchangeably in the
food processing industry, but strictly speaking they are distinct operations. Sorting
is a separation based on a single measurable property of raw material units, while
grading is “the assessment of the overall quality of a food using a number of
attributes”. Grading of fresh produce may also be defined as ‘sorting according to
quality’, as sorting usually upgrades the product.

Virtually all food products undergo some kind of sorting operation. There are a
number of benefits, including the need for sorted units in weight-filling operations
and the aesthetic and marketing advantages in providing units of uniform size or
color. In addition, it is much easier to control processes such as sterilization,
dehydration or freezing in sorted food units; and they are also better suited to
mechanized operations such as size reduction, pitting or peeling.

Criteria and Methods of Sorting

Sorting is carried out on the basis of individual physical properties.

Weight is usually the most precise method of sorting, as it is not dependent on
the geometry of the products.
Eggs, fruits or vegetables may be separated into weight categories using spring-
loaded, strain gauge or electronic weighing devices incorporated into conveying
systems.
Using a series of tipping or compressed air blowing mechanisms set to trigger at
progressively lesser weights, the heavier items are removed first, followed by the
next weight category and so on.
These systems are computer controlled and can additionally provide data on
quantities and size distributions from different growers.
 An alternative system is to use the ‘catapult’ principle where units are thrown into
different collecting chutes, depending on their weight, by spring-loaded catapult
arms.
A disadvantage of weight sorting is the relatively long time required per unit; and
other methods are more appropriate with smaller items such as legumes or cereals,
or if faster through put is required.

Size sorting

Size sorting is less precise than weight sorting, but is considerably cheaper.
The size and shape of food units are difficult to define precisely. Size categories
could involve a number of physical parameters, including diameter, length or
projected area.
Diameter of spheroidal units such as tomatoes or citrus fruits is conventionally
considered to be orthogonal to the fruit stem, while length is coaxial. Therefore
rotating the units on a conveyor can make size sorting more precise.
The main categories of screens are fixed aperture and variable aperture designs.
Flatbed and rotary screens are the main geometries of the fixed bed screen and a
number of screens may be used in series or in parallel to sort units into several size
categories simultaneously.
The problem with fixed screens is usually contacting the feed material with the
screen, which may become blocked or overloaded. Fixed screens are often used
with smaller particulate foods such as nuts or peas. Variable aperture screens have
either a continuous diverging or stepwise diverging apertures. These are much
more gentle and are commonly used with larger, more delicate items such as fruit.

Grading

Grading is classification on the basis of quality incorporating commercial

value, end use and official standards, and hence requires that some
judgment on the acceptability of the food is made, based on simultaneous
assessment of several properties, followed by separation into quality
categories. Appropriate inspection belts or conveyors are designed to present
the whole surface to the operator.
Machine grading is only feasible where quality of a food is linked to a
single physical property and hence a sorting operation leads to different
grades of material. Size of peas, for example, is related to tenderness and
sweetness, therefore size sorting results in different quality grades.

Techniques in Sorting and grading raw materials

It is the practice of separating products according the quality like color,
shape, maturity, feel, color and smell. Sometimes, grader and sorter remove
leaves, stems and other undesirable objects from produce.
In sorting and grading fruits and vegetables, the following qualities must
be considered:

1. Cleanliness
2. Uniformity of sizes
3. Free from blemishes
5. Desirable aroma, color, flavor and texture
6. Nutritive value

Self- Check 2.2-1

Identification:
Direction: Identify what is being asked in the following statements.

____________1. It is “ the assessment of the overall quality of a food using a

number of attributes”.
______________2. It is a separation based on a single measurable property of raw
material units
______________3. The most precise method of sorting, as it is not dependent on the
geometry of the products.
______________4. It is the practice of separating products according to the
quality like color, shape, maturity, feel, color and smell.
____________5. The feasibility where quality of a food is linked to a single
physical property and hence a sorting operation leads to different grades of
material.
 ANSWER KEY 2.2-1

1. Grading
2. Sorting
3.Weight
4.Techniques
5. Machine Grading
 JOB SHEET 2.2-1
Title: SORTING AND GRADING RAW MATERIALS

Performance Objective: Given the raw materials, you should be

able to perform the following sorting and grading.

Supplies/Materials : Raw materials

Equipment : Basket and Sorting tray

Steps/Procedure:
1. Check the presence of sorting and grading materials before doing
the task.
2. Separate cleaned from uncleaned fruits and vegetables.
3. Separate fruits from vegetables
4. Separate fruits and vegetable according to sizes by circles, oblong
etc.
5. Separate fruits and vegetables according to nutritive value
contents like vitamin A, C, D etc.
6. Separate fruits and vegetables according to their color.
7. Put the sorted fruits and vegetables together in each sorting trays.

Assessment Method:
 Demonstration
 Performance Criteria Checklist 2.2-1

CRITERIA
YES NO
Did you….
1. Check the presence of sorting and grading
materials before doing the task.
2. Separate cleaned from uncleaned fruits and
vegetables.
3. Separate fruits from vegetables
4. Separate fruits and vegetable according to sizes by
circles, oblong etc.
5. Separate fruits and vegetables according to
nutritive value contents like vitamin A, C, D etc.
6. Separate fruits and vegetables according to their
color.
7. Put the sorted fruits and vegetables together in
each sorting trays.
 Information Sheet 2.2-2
Preparing Cleaned Raw Materials

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different types of preparing raw materials.
2. Perform the types of preparing raw materials.

There are different kinds of preparing raw materials. These include peeling,
chopping, slicing, mincing, cutting, weighing, etc. The most common type of
food preparation is cutting.Taking into account that much of the reasoning
behind the different cuts tie into the ability to cook accurately first, and
aesthetically second is a foundational skill. Keeping these in mind will help
you determine what type of cut is appropriate for the dish you are cooking
and help you become a better cook.

The Basic Types of Cuts

The Julienne Cut

The julienne is a type of cut that is stick-shaped and very

thin. Cut from a squared off item, you will then slice that
item length-wise at a thickness of 1-2mm (1/16 in) leaving
you with thin rectangular cuts. Then, take the thin slices
and apply the same technique.

The fine Dice

The dice is the smallest dice you can have. While you
can mince to a smaller dimension, this method refers to
the smallest uniform size available for dicing.This
method is simple and only adds an additional step to
theJulienne method. Take your julienne cuts and bunch
them up with your hand. Then cut the julienne into
equally shaped dice. That’s it! While simple, it does take
a long time to master.

The Small Dice

The small dice are similar to the fine dice, but it is slightly larger. Start by
following the steps to Julienne your item. You want to slice your squared-off
item at a thickness of 3mm. Now it’s only a matter of finishing off the dice as
you would in the fine dice.

The Batonnet

The Batonnet is no different, and we are aiming

for a larger stick-cut. The batonnet is used when
serving a larger portion of an item such as a vegetable
side, to gain height in your dish, or to provide imposing
linear appeal to an otherwise linear-absent dish.

Squaring Off Your Items

Before cutting an item, we’re going to learn how to

square off the item you’re about to cook. The idea is to
get the item to a stage that allows your cuts to be done
uniformly. We will use the carrot as an example, as it is
the most common abnormally shaped item you will be
using. A lot of the skills you will learn will leave you
with a bunch of waste. This is not as bad as you think!
Once you get into the routine of making your own stocks
you will learn that much of the waste will be transformed
into delicious stocks. These techniques put form and
perfection first.

Self- Check 2.2-2

Identification:
Direction: Identify the different basic cuts of vegetables.

_________________1.
_______________________2.

___________________________3.

_________________________4.

_______________________5.

ANSWER KEY 2.2-2

1. small dice
2. julienne cut
3. square
4. fine dice
5.batonnet
 TASK SHEET 2.2-2

Title: PREPARING RAW MATERIALS

Performance Objective: Given the raw materials, you should be
able to perform the following basic cuts of fruits
and vegetables.

Supplies/Materials: Raw materials, knife, chopping board, bowls, utility

tray. Weighing scale

Equipment : cutting table

Steps/Procedure:
1. Prepare the tools and
equipments to be use.
2. Prepare the raw materials.
3. Observe safety measures before doing the task.
4. Start cutting the vegetables and fruits by Julienne Cut.
5. Put the finished task to the bowl.
6. Cut again another vegetable by fine dice and put in a separate
bowl.
7. Cut another vegetable by small dice and place it in a bowl.
8. Cut vegetable by Batonnet and place it in a bowl.
9. Lastly, cut the vegetable by square and place it in a bowl.

Assessment Method:
 Demonstration

Performance Criteria Checklist 2.2-2

CRITERIA
YES NO
Did you….
2. Prepare the tools and equipments to be use.
3. Prepare the raw materials.
4. Observe safety measures before
doing the task.
5. Start cutting the vegetables and fruits by Julienne
cut.
6. Put the finished task to the bowl.
7. Cut again another vegetable by fine dice and put
in a separate bowl.
8. Cut another vegetable by small dice and place it
in a bowl.
9. Cut vegetable by Batonnet and place it in a bowl.
10. Cut the vegetable by square and place it in a
bowl.

Information Sheet 2.2-3

Tools, utensils and equipment for preparing raw materials.

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different tools, utensils and equipment used.
 2. Inculcate the uses of different tools, utensils and equipment for
raw materials.

The world of kitchen gadgets expands every day. From blenders, food
processors, bread makers and dual ovens, both experienced cooks and those
new to the kitchen often love experimenting with new tools. However no
kitchen can do without cutting implements. Without this, cooks would be
lost with no way to dice, cube or slice things for their recipes. Fortunately,
the world of cutting instruments is wide and highly varied. It does not just
contain knives, though they are just as important as other implements.

1. Knife- a tool used for cutting.

Basic Knife Sets:

b. Chef’s knife- is an all-purpose knife used
for chopping, slicing, and mincing.

b. Paring knife- used for peeling and paring

fruits and vegetables.

c.Serratedknife – for cutting bread, tomatoes,

delicate fruits and cake.

d.Santoku knife–“santoku” means “three vitues”

and applies to this knife due to its triad abilities
which are chopping, dicing, and mincing.

2. Chopping board - a durable board on which

food may be cut and chopped.

3. Bowls – it is where the raw materials

are to be put after cutting.
4. Utility trays- it is where the raw
materials to be placed after sorting.

5. Weighing scale - this are used to

measure the weight of an item.

6. Cutting table – a plain object where

cutting takes place.

Self- Check 2.2-3

Test I
Multiple Choice:
Direction: Choose the letter of the best answer. Write the letter of your
choice on you answer sheet.

1. A tool used for peeling and paring fruits and vegetables.

a. Paring knife
b. Serrated blade
c. Santoku knife
d. Chef’s knife

2. It is a durable board on which food may be cut and chopped.

 a. Cutting table
b. Weighing scales
c.Chopping board
d. Utility trays

3. What is the meaning of “Santoku”?

a. blade
b. cutting
c. mincing
d.three virtues

4. What are the tools used to measure the weight of an item?

a.Chef’s knife
b.Bowls
c.Weighing scales
d. Serrated knife

5. It is a plain object where cutting takes place.

a.Santoku knife
b.Utility trays
c.Paring knife
d.Cutting table
Test II
TRUE or FALSE

Direction: Write TRUE if the statement is correct and FALSE if it is not.

___________1. A kitchen can do everything without cutting implements.

___________2. Serrated knife is used for cutting bread, tomatoes, delicate

fruits and cake.

___________3. Bowls are where the raw materials are to be put after cutting.

___________4. A paring knife is an all-purpose knife used for chopping,

slicing, and mincing.

___________5. Utility trays are where the raw materials to be placed after
sorting.

ANSWER KEY 2.2-3

Multiple Choice:
1. A
2. C
3. D
4. C
5. D

TRUE or FALSE:

1. FALSE
2. TRUE
3. TRUE
4. FALSE
5. TRUE
References:

 https://www. agriinfo.com

 https://culinary.utk.edu

 https://theculinarycook.com

 https://www.coursehero.com

 www.indepthinfo.com

 https://www.rsipvision.com

 www.hyfoma.com

 www.buhlergroup.com

 www.fao.org

 https://onlinelibrary.wiley.com