Scribd Logo
Upload

Welcome to Scribd!

  • 79 views

    CO Food Processing

    Uploaded by

    chricyl mae leganad
    This document summarizes a classroom observation on methods or procedures in fish processing. It lists the objectives of determining different fish processing procedures and appreciating the importance of food processing during the pandemic. It then defines fish processing as converting fish into a shelf-stable form acceptable to consumers. The document outlines five common methods: salting, smoking, drying, canning, and freezing. It provides examples of each method and asks students to identify methods from descriptions of processing situations. Finally, it asks students to research and write about the steps for salting and canning, and examples of products from each.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    CO Food Processing

    Uploaded by

    chricyl mae leganad
    79 views25 pages
    This document summarizes a classroom observation on methods or procedures in fish processing. It lists the objectives of determining different fish processing procedures and appreciating the importance of food processing during the pandemic. It then defines fish processing as converting fish into a shelf-stable form acceptable to consumers. The document outlines five common methods: salting, smoking, drying, canning, and freezing. It provides examples of each method and asks students to identify methods from descriptions of processing situations. Finally, it asks students to research and write about the steps for salting and canning, and examples of products from each.

    Original Title

    CO food processing

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document summarizes a classroom observation on methods or procedures in fish processing. It lists the objectives of determining different fish processing procedures and appreciating the importance of food processing during the pandemic. It then defines fish processing as converting fish into a shelf-stable form acceptable to consumers. The document outlines five common methods: salting, smoking, drying, canning, and freezing. It provides examples of each method and asks students to identify methods from descriptions of processing situations. Finally, it asks students to research and write about the steps for salting and canning, and examples of products from each.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    79 views25 pages

    CO Food Processing

    Uploaded by

    chricyl mae leganad
    This document summarizes a classroom observation on methods or procedures in fish processing. It lists the objectives of determining different fish processing procedures and appreciating the importance of food processing during the pandemic. It then defines fish processing as converting fish into a shelf-stable form acceptable to consumers. The document outlines five common methods: salting, smoking, drying, canning, and freezing. It provides examples of each method and asks students to identify methods from descriptions of processing situations. Finally, it asks students to research and write about the steps for salting and canning, and examples of products from each.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 25

    SECOND CLASSROOM

    OBSERVATION
    TOPIC: Methods or Procedures in Fish Processing

    CHRICYL MAE E. LEGANAD-


    DUGENIO
    T-I
    Objectives
    Enumerate the different Methods or Procedures in Fish Processing
    Determine the fish processing procedure in a situation.
    Appreciate the importance of food processing in this time of
    pandemic.
    Name it to Win it

    + = Freeze
    bee
    + ed + =
    Dried fish
    + ed + =
    smoked fish
    + ed + =
    Salted fish
    + ned + =
    Canned fish
    + = =
    Frozen fish
    DIFFERENT METHODS
    OR PROCEDURES IN FISH
    PROCESSING
    Fish Processing

     fish processing is to convert the fish into a


    form that is still acceptable to the consumers
    and that the shelf life of the processed fish is
    extended.
    • Humans have been processing fish since 
    neolithic times. This 16th-century fish stall
    shows many traditional fish products.
    Methods or Procedures in fish processing

    1.Salting 2. Smoking 3. Freezing

    4. Drying 5. Canning
    Drying 1.) it is also known as natural dehydration. lowers the
    moisture or water content of the fish such that
    microorganisms cannot grow and multiply.
    Salting
    Drying
    Smoking 2.) method combines with salting and drying, and the last
    Canning process is treating the fish with smoke.
     
    Salting 3.) method in which salt is applied to fish.
     
    Freezing 4.) process of preservation in which the temperature of fish
    and fishery products is lowered at -40°C or below
    Freezing  
    Smoking
    Canning
    5.) processing of fish packed in airtight containers such as
    cans or jars.
    What Method that is known as natural dehydration?

    What process where salt is applied to fish?


    Process which fish packed in airtight containers?
    Process by treating the fish with smoke?

    process of preservation in which the temperature of fish


    and fishery products is lowered at -40°C or below?
    COLUMN A COLUMN B
    Food Processing
    Situation
    Method Applied
     1. Mr. Torres scooped his fish which was pre-cooked in brine  
    solution. He will let it air dried and treated with smoke later. Smoking
     2. Andrea helps in their family-owned business. Her tasks  
    include filling the cans or glass jars with all the ingredients
    needed by her mother in processing sardines. She also makes Canning
    sure the cans or jars are sealed completely.

     3. Jessie has already prepared salt and fish mixture and placed  
    them in large jars and stored them for 60 to 90 days. The
    resulting product is a savory bagoong isda or the clear yellowish
    liquid fish sauce or “patis.” Salting
    COLUMN A COLUMN B
    Food Processing
    Situation
    Method Applied
     4. When “tamban” or “tuloy” catch is abundant,  
    Joyce and her family usually buy them in large
    quantities, then soaked them in brine and dry them Drying
    under the sun.

    5. During general quarantine Renato store the fish in  


    their refrigerator to preserve for future consumption.
    Freezing
    what is the importance of fish processing during this
    covid-19 pandemic?

    What is fish processing?

    What are the different methods or procedures in


    fish processing?
    Identify the following
    Enumerate the 5
    __________1. Processing of fish packed in airtight containers
    method or procedure
    such as cans or jars.
    in fish processing
    __________2. It is also known as natural dehydration. lowers
    1.
    the moisture or water content of the fish such that
    2. microorganisms cannot grow and multiply.
    3. __________3. Process of preservation in which the temperature
    4. of fish and fishery products is lowered at -40°C or below.
    5. __________4. Method in which salt is applied to fish.
    __________5.Method combines with salting and drying, and
    the last process is treating the fish with smoke.
    Assignment
    Search the following and write your answer in your
    assignment notebook.

    • Steps for salting and canning method


    • Give 2 example of fish product done by salting
    method and 3 for canning method.
    THANK YOU

    You might also like