TLE FOOD PROCESSING

Food processing

Is the method of transforming raw materials such as meat, fish, fruits, and vegetables into safe, nutritious, and marketable food products

Food processing

Is the process of preparing, preserving, packaging, and storing food to make it safe and suitable for consumption

Bahala kas imong answer

Why is food processing important?

Salting, drying, dehydration, smoking, pickling, fermentation, curing, thermal application, sugar concentration

Methods of food processing (9)

Salting

A method of preserving food by adding salt to remove moisture and inhibit the growth of microorganisms that cause spoilage

Drying

A method of preserving food by removing moisture through exposure to sunlight or air, thereby preventing the growth of spoilage-causing microorganisms

Dehydration

A process of removing moisture from food using artificial heat or mechanical dryers to extend shelf life and maintain quality

Smoking

A method of preserving and flavoring food by exposing it to smoke from buring wood or other materials. The smoke helps inhibit microbial growth and adds flavor

Pickling

A process of preserving food by immersing it in vinegar, brine, or other acidic solutions to prevent spoilage and enhance flavor

Fermentation

A process in which beneficial microorganisms such as bacteria or yeast convert sugars into acids or alcohol, resulting in desirable flavors and longger shelf life

Curing

A method of preserving meat by using salt, sugar, nitrates, or nitrites to improve flavor, color, and shelf life

Thermal application

A method of processing food using heat to destroy harmful microorganisms and enzymes, making food safe and extending its shelf life

Sugar concentration

A method of preserving food by adding high concentration of sugar, which reduces the available water needed for microbial growth

Salting

Preserving food using salt

Drying

Remiving moisture from food using sunlight or air

Dehydration

Removing moisture using machine or artificial heat

Smoking

Exposing food to smoke to preserve and flavor it

Pickling

Soaking food in vinegar or brine to preserve it

Fermentation

Using beneficial microorganisms to produce acids or alcohol for preservation

Curing

Preserving meat with salt, sugar and curing agents

Thermal application

Applying heat to destroy harmful microorganisms and extend shelf life

Sugar concentration

Preserving food by using high amounts of sugar to prevent microbial growth

Jam, jelly, marmalade, candied fruits

Products made in sugar concentration (4)

Jam

Is a semi-solid food product made by cooking crushed or chopped fruits with sugar until it becomes thick and spreadable. It usually contains peices of fruit or fruit pulp

Jelly

Is a clear, firm, and smooth fruit spread made by cooking fruit juice with sugar and pectin until it sets into a gel

Marmalade

Is a fruit preserved made from citrus fruits

Candied fruits

Are fruits that have been preserved by soaking and cooking them in concentrated sugar syrup

Food processor, quality control inspector, food technician, entrepreneur, packaging technician

Career opportunities

Food processor

Prepares, preserves, packages, and stores food products while following food safety standards

Quality control inspector

Inspects food ptoducts to ensure they meet quality and safety standards

Food technician

Assists in developing, improving, and testing food products

Entrepreneur

Starts and manages a food business such as making jams, dried fish, pickles, or baked products.

Packaging technician

Selects and develops suitable packaging materials to protect and preserve food products

Jem and jelly production

Dried fish processing

Pickle production

Longganisa making

Chips and snacks production

Bussiness opportunities

Perishable foods

Semi-perishable foods

Non-perishable foods

Classification of ingredients used in food processing

Perishable foods

Are foods that spoil quickly because they contain a lot of water and require proper storage to remain safe for consumption

Fresh fish

Fresh meat (pork, beef, chicken)

Milk

Fresh shrimp and shellfish

Leafy vegetables(lettuce, pechay)

Tomatoes

Bananas

Fresh mangoes

Cooked food

Tofu

Food item in perishable foods (10)

Semi-perishable foods

Have moferate moisture content

Eggs

Bread

Potatoes

Onions

Garlic

Apples

Oranges

Cheese

Butter

Food item in semi-perishable foods (9)

Non-perishable foods

Are foods with low moisture content

Low moisture content

Long shelf life (months to years)

Easy to store

Resistant to spoilage

Characteristics of non-perishable foods

Rice

Sugar

Salt

Flour

Dried beans

Cornstarch

Powdered milk

Pasta

Canned goods

Dried fish

Coffee

Cooking oil

Food items in non-perishable foods (12)

Moisture content

The ________ of food greatly affects its shelf life

High-acid foods

Low-acid foods

Acidified foods

Classifications of foods based on acidity

High-acid food

Have pH of 4.6 or below

Low-acid food

Have pH above 4.6

Acidified foods

Are low-acid foods

Lemon

Calamansi

Orange

Pineapple

Tomatoes

Vinegar

Apple

Strawberries

Food items in high-acid foods (8)

Meat (beef, pork, chicken)

Fish

Milk

Eggs

Corn

Peas

Beans

Potatoes

Food items in low-acid foods (8)

Pickled cucumber

Atchara (pickled papaya)

Pickled onions

Pickled carrots

Relish

Food items in acidified foods (5)

Higher acidity, low-acid foods

Foods with _________ are generally safer from bacterial growth, while ________ require more careful processing and preservation methods to ensure food safety