Module2process Food by Ferm
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royaljohari27Module2process Food by Ferm
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royaljohari27SECTOR : PROCESSED FOOD AND BEVERAGE
UNIT OF COMPETENCY : PROCESSES FOOD BY FERMENTATION AND
PICKLING
MODULE TITLE : Preparing Raw Materials
MODULE DESCRIPTION : This unit deals with skills, knowledge and attitudes
required in processing foods by fermentation and pickling.
SUGGESTED DURATION : -- Hrs.
LEVEL OF QUALIFICATION : NC 2
PREREQUISITE : Preparation of raw materials and other ingredients.
SUMMARY OF LEARNING OUTCOMES:
At the completion of the module the trainees/students must be able to:
LO1. Identify the raw materials and other ingredients in the processed food.
LO2. Sort and grade fresh fruits and vegetables/fish and marine products according to
specification.
LO3. Wash peel and slice according to specified size.
LO1. IDENTIFY THE RAW MATERIALS AND OTHER INGREDIENTS IN THE PROCESSED
FOOD.
ASSESSMENT CRITERIA:
- Fresh fruits and vegetables
- Sugar, salt and water
- Chemical additives and preservatives like firming agent, sodium benzoate, citric acid
ascorbic acid
- Available raw materials are checked according to quantity and quality.
CONTENTS:
- Name fresh fruits and vegetables and characteristics by fresh fruit and vegetables.
- Discuss the chemical additives and preservative in process food for fermentation and
pickling.
- Explain the use of different raw materials according to quality.
CONDITION:
The trainee/student must provided with following:
- Raw materials
fresh fruit spices
fresh vegetables sugar
fish and other ingredients vinegar
marine product water
rack slat
METHODOLOGY:
- Lecture type
- Identify the raw materials and other ingredients for the process food.
- Recycling the product utilization.
LO2. SORT AND GRADE FRESH FRUITS AND VEGETABLES/FISH AND MARINE
PRODUCTS ACCORDING TO SPECIFICATION
ASSESSMENT CRITERIA:
- Raw material for fermentation and pickling are sorted and graded according to
specification and standard.
- Sorted and graded fresh fruits and vegetables are weighed, washed peeled, cut and
sliced according to required size and shape.
- Fish and other marine product are checked and sorted according to degree of freshness
and quality gills and scales.
CONTENTS:
- Fresh fruits and vegetables crops are sorted and graded according to size, shape,
maturity, degree of ripeness presence/absence of defects/damage parts.
- Fish and other marine products are checked and sorted according to degree of
freshness, level of spoilage and quality gills and scales.
CONDITION:
The trainee/student must be provided with the following:
- Raw materials
Fresh fruits Fresh vegetables crops
Fish and other Marine products
Spices Sugar
Vinegar Water
Rock salt
METHODOLOGY:
- Lecture
- Preparing sorting grading fresh fruits and vegetables.
- Explain proper cleaning of raw materials.
- Distance learning
LO3. WASH PEEL AND SLICE ACCORDING TO SPECIFIED SIZE.
ASSESSMENT CRITERIA:
- Proper cleaning method for fruits and vegetables for fermentation and pickling.
- Prepare fruits and vegetables, fish and marine product in accordance with specification.
- Fish and other marine product are cleaned cut and washed according to specification.
CONTENTS:
- Cleaning method for fruits and vegetables and pickling.
- Discuss how to prepared and mixed the raw materials fermentation and pickling.
- Fish and other marine product are mixed with required salt.
CONDITION:
The trainee/student must be provided with the following:
- Raw materials
Fresh fruits Fresh vegetables crops
Fish and other Marine products
Spices Sugar
Vinegar Water
Rock salt
METHODOLOGY:
- Lecture type