Module5process Food by Ferm
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royaljohari27Module5process Food by Ferm
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royaljohari27SECTOR : PROCESSED FOOD AND BEVERAGE
UNIT OF COMPETENCY : PROCESSES FOOD BY FERMENTATION AND
PICKLING
MODULE TITLE : Fermenting Fish and Other Marine Products
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. Wash foods with appropriate fermentation and marine product.
LO2. Eviscerate, wash and art fresh fish and other marine product.
LO3. Follow the processing step/procedure in ferment fish and other marine products.
LO4. Produce quality fermented fish and other marine product.
LO1. WASH FOODS WITH APPROPRIATE FERMENTATION AND MARINE PRODUCT
ASSESSMENT CRITERIA:
- Cleaning method of fish and other marine product according the specified procedure.
- Mixture of fresh and other marine product and salt are left ferment for 1-2 weeks.
CONTENTS:
- Cleaning method for fermentation of marine product method of fermentation.
CONDITION:
- Raw materials
- Fresh fish
- salt
METHODOLOGY:
- Lecture
LO2. EVISCERATE, WASH AND ART FRESH FISH AND OTHER MARINE PRODUCT.
ASSESSMENT CRITERIA:
- Fish and marine product is eviscerated according to specification.
- Eviscerate fish is washed as required.
CONTENTS:
- Method of procedure of eviscerating fish.
- Wash fish and other marine products.
CONDITION:
- Fish and other marine product
METHODOLOGY:
LO3. FOLLOW THE PROCESSING STEP/PROCEDURE IN FERMENT FISH AND OTHER
MARINE PRODUCTS
ASSESSMENT CRITERIA:
- Processing step/procedure in fermenting are correctly follow.
- Fish and other marine product are wined with required salt.
- The mixture of fresh and other marine products and salt are require to ferment for 1-2
weeks in fermentation vats/vessels.
CONTENTS:
- Fermenting fish and other marine products.
CONDITION:
The trainee/student must be provided with the following:
- Raw materials
Prepared fish and other marine products.
Rock salt
- Tools
Measuring cups and spoon
Weighing scale
Bottle/can sealer
METHODOLOGY:
- Lecture
- Demonstration
ASSESSMENT:
- Written
- Practical
LO4. PRODUCE QUALITY FERMENTED FISH AND OTHER MARINE PRODUCT
ASSESSMENT CRITERIA:
- Processing step/procedure in fermenting fish are correctly followed.
- Acceptable products characteristics of fermented fish are attained following specification
and standard.
CONTENTS:
- The characteristics of marine products.
- Characteristics of fermented fish attained following specification and standard.
CONDITION:
The trainee/student must be provided with the following:
- Raw materials
Prepared fish and other marine products.
Rock salt
- Tools
Measuring cups and spoon
Weighing scale
Bottle/can sealer
METHODOLOGY:
- Lecture
ASSESSMENT:
- Written examination