Module3process Food by Ferm
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royaljohari27Module3process Food by Ferm
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royaljohari27SECTOR : PROCESSED FOOD AND BEVERAGE
UNIT OF COMPETENCY : PROCESSES FOOD BY FERMENTATION AND
PICKLING
MODULE TITLE : Performing Alcoholic Fermentation of
Fruits/Vegetables
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 :
SUMMARY OF LEARNING OUTCOMES:
At the completion of the module the trainees/students must be able to:
LO1. Follow the processing step/procedure in fermentation and pickling of fruits and vegetables.
LO2. Mix prepared fruit and vegetables according to approved specification.
LO3. Extracted juice and mixed with other ingredients.
LO1. FOLLOW THE PROCESSING STEP/PROCEDURE IN FERMENTATION AND PICKLING
OF FRUITS AND VEGETABLES
ASSESSMENT CRITERIA:
- Correct proportion of acid procedure in fermentation.
- Correct proportion on pickling solution.
- Correct mixture of boil juices is extracted in accordance with specification.
CONTENTS:
- Processing steps are correctly followed in fermentation and pickling fruits/vegetables.
CONDITION:
The trainee/student must provided with following:
- Cooler, grinder, sterilizer mixer
- Machine sealer blanching machine, refrigerator
- Cutting/slicing equipment like slice knife, steal peelers
- Kettle/carajay, laddle, casserole, food tong
- Weighing scale, can/bottle sealer.
METHODOLOGY:
- PPE fermentation method and techniques
- Cooking/culinary skills
- Pickling procedure and techniques
ASSESSMENT METHOD:
- Practical demonstration
- Direct supervision
- Oral interview
- Written examination
LO2. MIX PREPARED FRUIT AND VEGETABLES ACCORDING TO APPROVED
SPECIFICATION
ASSESSMENT CRITERIA:
- Correct mixing of fruit and vegetable as specified.
- Correct mixing techniques.
- Correct proportion of juice and vegetables.
CONTENTS:
- Alcoholic fermentation of fruits and vegetables.
CONDITION:
- Different varieties of prepared fruits and vegetables
- Other ingredients like refine sugar, water & yeast
- Equipment - Utensils
Trolleys Colander
Fermentation vats Casserole
Sealers (can & plastics) Food tongs
chiller Steamer
Refrigerator Strainer
Freezer
METHODOLOGY:
- Lecture
LO3. EXTRACTED JUICE AND MIXED WITH OTHER INGREDIENTS
ASSESSMENT CRITERIA:
- Produce quality fruits and vegetables pickles and wine
- Correct mixing pickling solution is prepared.
- Correct proportion is observed.
- Proper utensil is used.
CONTENTS:
- Fermentation/pickling of fruits and vegetables.
CONDITION:
The trainee/student must be provided with the following:
- Raw materials/supplies
- Different varieties of prepared fruits and vegetables
- Other ingredients like refine sugar, salt water pickling solution spices herb and
condiment.
METHODOLOGY: