Module4process Food by Ferm
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royaljohari27Module4process Food by Ferm
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royaljohari27SECTOR : PROCESSED FOOD AND BEVERAGE
UNIT OF COMPETENCY : PROCESSES FOOD BY FERMENTATION AND
PICKLING
MODULE TITLE : Performing Acetic Acid/Lactic Acid Fermentation
Pickling of 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. Prepared food with appropriate mixture with mother vinegar.
LO2. Extract juice from fermentation/pickling of vegetables.
LO3. Correct pickling technique of vegetables.
LO1. PREPARED FOOD WITH APPROPRIATE MIXTURE WITH MOTHER VINEGAR
ASSESSMENT CRITERIA:
- Processing step/procedure in lactic acid fermentation pickling of vegetables.
- Acceptable product characteristics of lactic acid fermentation.
CONTENTS:
- Performed lactic acid fermentation/pickling of vegetables for 2-4 weeks.
- Strained/filtered then clarified according to specification.
CONDITION:
- Ingredients:
- Refine sugar
- Salt
- Water
- Pickling solution
- Spices
- Herbs
- Condiments
METHODOLOGY:
- Lecture
ASSESSMENT METHOD:
- Competency in this unit must be assessed through a combination of direct observation
and questioning of a candidate performing lactic acid fermentation pickling of
vegetables.
LO2. EXTRACT JUICE FROM FERMENTATION/PICKLING OF VEGETABLES
ASSESSMENT CRITERIA:
- Juice from fruit and vegetables are properly extracted as specified.
- Procedure of juice of vegetables is correctly followed as prescribed.
- Correct mixture is strained/filtered then clarified according to specification.
CONTENTS:
- Correct ratio of juice
- Correct mixture and techniques
CONDITION:
The trainee/student must be provided with the following:
- Different varieties of fruit and vegetables.
- Correct mixture techniques.
METHODOLOGY:
LO3. CORRECT PICKLING TECHNIQUE OF VEGETABLES.
ASSESSMENT CRITERIA:
- Processing step in fermenting and pickling of fruits and vegetables are correctly
followed.
- Acceptable product characteristics of pickle are attained following standard.
CONTENTS:
- Fermentation/pickling procedure and techniques.
CONDITION:
The trainee/student must be provided with the following:
- Different ingredients
- Salt
- Water
- Pickling solution
- Spices herbs and condiments
METHODOLOGY: (Delivery)