Grade 10 Lesson 1

INTRODUCTION TO
FERMENTATION
AND PICKLING
FERMENTATION!
The process of converting

carbohydrates in food into acetic
acid, alcohol, or lactic acid, and
carbon dioxide through the
actions of microorganisms that
inhibit microbial growth and
deterioration.
Alcoholic Fermentation
It is the conversion of simple sugar
into alcohol and carbon dioxide by
yeast without the presence of
oxygen.
This type of fermentation is used for

winemaking.
Alcoholic Fermentation
Acetic Acid Fermentation
It is a two stage fermentation
wherein glucose is converted into
ethanol and carbon dioxide.
Then the ethanol is converted into
acetic acid.
This type of fermentation is used for vinegar (sugarcane
juice, coconut water, fruit juices, potatoes and sweet
potatoes.)
Lactic Acid Fermentation
A two stage process wherein the first
stage is glycolysis and the second
stage is actual fermentation.
This type of fermentation is used for Burong mustasa,

cheese, yogurt and kimchi.
02
PICKLING
“Pickling is the process of
preserving food in acid solution
or salt solution.”
—SOMEONE FAMOUS
Sour Pickles
These are lacto-fermented pickles,
lactic acid fermentation takes place
during the process
Sour pickles are vegetables that are soaked in salt solution

or brine.
Dill Pickles
These are vegetables pickled in a

vinegar base solution with added dill
seeds or oil for distinctive herby
flavor.
Sweet Pickles
These are vegetables soak in brine

or vinegar solution containing sugar
and other spices
You can add chopped red and green

bell peppers and onions
FERMENTED AND PICKLED
PRODUCTS IN THE PHILIPPINES!
RICE WINE OR TAPUY
Is a fermented and distilled rice
starch. It is a ceremonial beverage
that originated in Mountain
province.
Celebrated in weddings, rice

harvesting and other cultural fairs
SUGAR CANE WINE OR BASI
One of the oldest traditional
alcoholic beverages in the
Philippines. It is came from a 1 year
old sugarcane stalks
In Ilocos Norte, this win is produce

and stored in earthen jars called
burnay.
PALM WINE OR TUBA/LAMBANOG
Alcoholic beverages created in

fermented sap of palm trees such as
coconut.
FRUIT WINES
Alcoholic beverages that is
extracted from fruits
VINEGAR OR SUKA
Made from two step
fermentation of sugarcane.
Used to enhance the flavor
of the side dishes
SOY SAUCE OR TOYO
Used to enhance the taste
of some viands.
It is also the main
component of dipping
sauce and marinades.
Business and Career
opportunities in food
fermentation and
pickling
Business and Career
opportunities in food
fermentation and
pickling
LESSON 2 : Business and Career
Opportunities
What is the product offered in the
food cart?
In your opinion, who are the
target customers of the food
venture?
In what kind of environment is

the food venture located?
Is the food venture suited to the

needs of the market?
Activity 2 : Guess me!
MICRO ENVIROMENT vs MACRO ENVIRONMENT
MICRO ENVIROMENT (COSMIC)
Competitors- also referred

as rivals, they offer the same
product or service as you do.
They also compete with
your businesses for the
same market and even for
the same resources
Organization- this is
composed of the
entrepreneurs, owners, hired
employees and board.
They also maintain the

strength and goals and
reinforce weaknesses
Suppliers- These provide

inputs like raw materials,
equipment and tools to the
organization
In order for it to produce

final product or service.
Market Intermediaries-
These are composed of the
wholesalers, intermediates,
distributors, or business to
the customers or consumers
Customers- also called

“consumers”, they are the
ones who avail the products
or services for their own
consumption.
They are considered the
king of business.
GROUP ACTIVITY
1 - (talk show)
Have a discussion about the latest
economics in the Philippines and include
some artists (international and local) that
will promote your chosen product (make a
short jingle).
GROUP ACTIVITY
2 (Radio broadcasting)
- Gather some news on the internet
about the economy of the Philippines.
And create a product for your
infomercial.
GROUP ACTIVITY
3 (Roleplay)
FOOD HANDLERS SAFETY AND SANITARY
PRACTICES
LEARNING OUTCOMES
How are food safety practices observed
What is the importance of cleanliness and
sanitation in workplace
What are the common pathogens and their
effect in human’s health
How are the physical hygiene and good
grooming of an individual and food handlers
observe
ACTIVITY TIME!!!
HOT
SURFACE
ACTIVITY TIME!!!
FLAMMABLE/
FLAMMABLE
MATERIALS
ACTIVITY TIME!!!
EXPLOSION
RISK
ACTIVITY TIME!!!
CORROSIVE/
ACID
ACTIVITY TIME!!!
TOXIC
ACTIVITY TIME!!!
DANGER
OVER HEAD
CRANE
ACTIVITY TIME!!!
DANGER
HIGH
VOLTAGE
ACTIVITY TIME!!!
BIOHAZARD
ACTIVITY TIME!!!
DANGER OF
SUFFOCATION
FOODBORNE ILLNESS
Is a medical condition or disease caused by among other things,
spoiled food and contaminated food.
A major contaminant of food is a foodborne pathogen or a

biological agent that can cause foodborne illnesses,
Commonly known as food poisoning.
5 Pathogens that commonly cause foodborne illness.

ESCHERICHIA COLI
Bacterium that resides in the
human intestines but considered
harmless and even contribute to
intestinal health, however it may
cause gastrointestinal illness.
SYMPTOMS
SEVERE STOMACH CRAMPS,
DIARRHEA, FEVER, NAUSEA,
AND VOMITING
SALMONELLA
Bacterium that can cause
gastrointestinal illness and
fever called salmonellosis.
Acquired by eating
contaminated raw food via
animal contact.
12 to 72 hours after contact and

last about 4 to 7 days.
CYCLOSPORA CAYATANENSIS
Is a microscopic parasite that cause
cyclosporiasis. Transmitted when
infected feces contaminate food and
water and are then consumed by
humans
SYMPTOMS
Watery diarrhea, loss of appetite,
weight loss, stomach cramp, bloating
and increase of gas, vomiting, body
ache and low grade fever.
LISTERIA MONOCYTOGENES
Bacterium that can survive
refrigeration and other
preservation techniques and
can live with or without
oxygen. It can be found in
moist environments, soil,
water and decaying vegetation
and animals.
Can be fatal to very young and
elderly people
HEPATITIS A
A contagious virus that can
cause liver cancer. Acquired
through personal contact with
infected people or by
consuming contaminated food
by the feces of an infected
person. 15-50 days of infection
includes;
Fatigue, vomiting, abdominal pain

jaundice, dark urine and pale stool

Grade 10 Lesson 1

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Grade 10 Lesson 1

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INTRODUCTION TO

The process of converting

This type of fermentation is used for

This type of fermentation is used for Burong mustasa,

Sour pickles are vegetables that are soaked in salt solution

These are vegetables pickled in a

These are vegetables soak in brine

You can add chopped red and green

Celebrated in weddings, rice

In Ilocos Norte, this win is produce

Alcoholic beverages created in

In what kind of environment is

Is the food venture suited to the

Competitors- also referred

They also maintain the

Suppliers- These provide

In order for it to produce

Customers- also called

A major contaminant of food is a foodborne pathogen or a

5 Pathogens that commonly cause foodborne illness.

12 to 72 hours after contact and

Fatigue, vomiting, abdominal pain

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