Lesson 8 Vegetable Preservation
Learning Outcomes :
• Distinguish the different classification of Vegetable and its nutritional value.
• Identity and practice the essential buying and selection of vegetable in the
market.
• Demonstrate different recipes about vegetables preservation.
• Promote healthy recipes about vegetables preservation that could contribute to
the community through extension programs.
Time Frame : 3 hours
Introduction
Hello dear students! Welcome to our Lesson 8 – Vegetable Preservation. As we all know,
Vegetable are edible parts of plants. They maybe roots, tubers, bulbs, stems, leaves, flowers, seeds
or pods. In culinary arts, vegetables are considered those plant materials eaten with the principal
parts of the meal. They may be served cooked or raw-in their natural state or in a completely
changes appearance. Vegetable maybe combined with other food items or eaten as is. In the
Philippines, vegetables are always a popular item in the people’s diet.
You can finish this module in 3 hours. Read and enjoy and learn our interesting topic today.
You may begin now.
Activity: Veggie Detectives
Instructions: You will become a “Veggie Detectives” at home. List down at least five (5)
vegetables found in your kitchen. Describe and estimate where these vegetables are currently
stored and how long the vegetables have been stored.
Vegetables Where? How long?
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Analysis:
1. Based on the activity, did it reveal the basic understanding of vegetable storage practices
at your home?
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Classification of Vegetables
Plant parts used as vegetables maybe classified as follows:
Leavy Vegetables are often called green vegetables. Examples of these are kamote tops,
kangkong, pechay, saluyot, malunggay, amplaya leaves, alugbati, spinach and other leaves used
for food.
Seed Vegatables are sometimes called leguminous vegetables. Example of these are
paayap, mongo, bataw, and other beans and peas.
Stems and Bulbs consist of asparagus, bamboo shoots, coconut shoot, onions and celery.
Roots and Tubers are at times referred to as rootcrops. Examples are kamote, cassva, ubi,
carrots, singkamas, potato, gabi, ginger, garlic, and other plants identified with roots.
Fruit Vegetable consist of tomatoes, squash, eggplants, uopo, amplaya, patola, sayote,
cucumbers, and okra.
Flowers consist of katuray, squash blossoms, cauliflower, and kakawati flowers.
Nutritive Value of Vegetables
Vegatable are naturally rich sources of vitamin and minerals. They also contain cellulose-
fibrous materials that aid in digestion. Protien, sugar, and startch are most abundantly found in
vegetable seeds and pod, rootcrops and fruits and flowers. Dark green and yellow vegetables are
especially rich in vitamin A as well as other minerals.
Some guidelines in the selection and purchase of vegetables
Vegetables have high perishability and greats variation in quality. It is therefore important
for one know how to select vegetables of the best quality. The quality of vegetables depends on
a. favorable conditions for their growth;
b. the season of their harvest;
c. the variety of the vegetables;
d. degree of maturity;
e. size and uniformity of shape; and
f. presence of defects
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The Essentials of Buying Vegetables
1. Buy vegetables that are in season; they are cheap and plentiful. They are also most
nutritious and better in flavor.
2. Select the vegetables that are free from surface bruises or blemishes due to decay.
3. Choose leafy vegetables that are fresh, young, and free from decay. Aviod the wilted ones.
4. Pick out dry seeds or legumes that are not powdery and are free from holes. Legumes are
susceptible to weevil attacks especially when they had been stored improperly for
sometimes.
5. Get root crops that are free from dark spots and dirt. They must be firm, not soft.
6. Buy quality vegetables that will best suit your particular purpose.
7. Consider the prices of similar vegetables from at least two sources before buying.
8. Consider quality above all other considerations.
Vegetables Cookery
1. Cook fresh green vegetables uncovered for the few minutes and continue cooking until
tender and still slightly crispy.
2. Peel and cut vegetables just before cooking; avoid soaking them in water.
3. Never cook vegetables in an iron container. Enamel ware is suitable and preferable.
4. Use the smallest amount of water possible in boiling leafy vegetables. If vegetables are to
be cooked with meat, add the vegetables just before the meat gets too tender.
5. To preserve the green color of vegetables, avoid overcooking them; do not use baking soda;
uncover the pan for the first 2 or 3 minutes.
6. Use the same water in which dried legumes are soaked, by simmering them instead of
boiling.
7. Cook starchy vegetables such as potatoes, gabi, etc. long enough to gelatinize. Drain off
after boiling.
8. Save the liquid left after cooking vegetables; use it for gravies, soups or sauces.
9. See that cooked vegetables are crispy rather than mushy, with flavor and color as natural
as possible.
10. For the best method of cooking frozen vegetables read what is stated on the package. On
the other hand, canned vegetables have already been cooked. They need only to be heated
and seasoned. To prepare dehydrated vegetables, add water and cook according to the
directions on the package.
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Selection of Vegetables
Vegetables Desirable Characteristics
Beans Firm, clean, tender, crisp pods, seeds hardly
half grown. (Toughness, wilting, or
discoloration indicates over maturity)
Cabbage Hard, compact, heads, greenish – white in
color. (Puffy, slightly yellow leaves indicates
over maturity.
Carrots Firm, fresh, well-shaped bodies of a bright
yellow to orange color.
Cucumbers Firm, fresh, well-shaped bodies and firm,
crisp, tender flesh; immature seeds
Eggplant Firm, heavy body of a uniform dark, rich
purple color, free of scars or decay.
Green Leafy Vegetables (Camote tops, Fresh, tender young leaves. (Discolored and
kangkong, etc.) wilted leaves indicate poor quality)
Onions Bright, clean, hard, well-shaped globes with
dry skins.
Squash Fresh bright-colored, hard rind.
Tomatoes Well-formed, plump bodies with a uniform red
color.
Application: Laboratory
Instructions: Demonstrate the following recipes for vegetables preservation. Rubrics below is
available for you to be guided.
• Squash Cracker
• Carrot Cracker
• Monggo Cracker
• Carrot Pickles
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Lesson 9 Meat and Meat Products
Learning Outcomes :
• Describe the structure of meat and its nutritional value.
• Recognize the classes and market forms of meat in the market.
• Apply the selection and principles in cooking meat in real life situation.
• Perform different recipes about Meat and Meat products.
• Recommend healthy recipes about Meat and Meat products that could contribute to
the community through extension programs.
Time Frame : 3 hours
Introduction
Hello dear students! Welcome to our Lesson 9 – Meat and Meat Products. Did you know
that a piece of meat usually consists of lean tissues, fatty tissues, connective tissues, and bone. The
lean tissues or the lean meat consist mainly of muscular tissues and lesser amounts of connective
tissues. The muscle fiber size has much to do with the grain or texture to the meat.
You can finish this module in 3 hours. Read and enjoy and learn our interesting topic today.
You may begin now.
Activity: Grocery Store Meat Hunt!
Instructions: List down at least five types of meat products which might be found in the meat
department at the grocery store. Briefly describe a meat product based on their name, appearance,
texture, and color. Provide a picture of your output for the evidence.
Analysis:
1. Have you struggled to identify specific meat products?
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Abstraction:
Structure of Meat
The type and quantity of connective tissue in meat also affect tenderness. There are two
kinds of connective tissue: white (collagen) and yellow (elastin). Collagen is changed into gelatin
and water by moist heat. Elastin is not changed into cooking. To make it tender, it is broken up by
mechanical treatment such as grinding, pounding or cubing.
Fats in meat occur mainly in the adipose tissues as visible fat. It is present in intermediate
amounts in between the muscle as intramuscular fat and in minor quantities inside the muscle cell
as intracellular fat. Intramuscular fat, when present in sufficient quantity and is visible, is called
marbling. Fats in meat are important because they contribute to tenderness, juiciness and flavor.
The bone is an essential part of the gross structure of the meat. The conditioning of the
bone is an indication of the age of the animals. In young animals, the backbone is soft and has
reddish tinge; in fully mature animals, the bones are flinty and white. A high proportion of the
bone to meat increases the cost of meat; therefore, the carcass with a high proportion of meat to
bone is the more desirable. The shape of the bone is an excellent guide for identifying the various
cuts of meat.
Nutritional Value of Meat
Meat is a very valuable food. It is a rich source of high-quality protein needed for building
and repairing worn-out body tissues. It contains a rich supply of phosphorus, copper, iron and
Vitamin B, thiamin, riboflavin and niacin. It is relatively low in calories without fat. The fat in
meat gives the body energy and warmth. The variety of meat or the internal organs which include
the brain, sweet breads, liver, spleen, and intestines are equally as nutritious as the lean meat. Liver
is a good source of iron which is needed to make blood red.
Classes of Meat
Beef carcasses are classified on the basis of age and sex. The specific classes are:
• stear – a male cow, castrated when young;
• heifer – a young female which has not borne a calf;
• cow – a female that has not borne a calf;
• stag – a male castrated after maturity; and
• bull – a mature male not castrated
Carabeef is carabao meat. Although widely eaten by Filipinos it is still sold and passed as
beef.
Veal – is meat from immature animals of the bovine species. The veal carcass is usually
from animals 4 to 8 weeks of age of either sex.
Pork is the meat of swine. Good quality pork comes from young animals, usually 7 to 12
months of age. In young animals there is no distinction in quality or grade of meat due to sex.
However, in older animal’s sex differences are pronounced.
Lamb of mutton are sheep carcasses so classified according to the age of animals. Lamb
meat is taken from young animals of one year or less of age. Mutton is derived from those that
have passed the lamb stage.
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Goats’ meat is quite popular in some parts of the Philippines particularly in the Ilocos
Region. It is taken mainly as pulutan with basi or tuba by men who drink during their leisure hours
or after work in the farm.
Rabbit meat comes from rabbits that should be 3 to 4 months old before they are slaughtered
for food. At this age, a large breed of rabbit weights about ½ to 2 kg.
Market forms of Meat
Meat is available in the market as fresh, chilled, frozen, cured, canned or dried.
Fresh Meat has not undergone chilling, freezing, or any processing treatment. Most market
meat in the Philippines is in this form
Chilled Meat has been cooled to a temperature range of 1 to 3C (34 to 36F) within 24 hours
of slaughter. Chilled meat has been chilled and then frozen. Most meat in supermarkets are pre-
packaged frozen meat for self-service. Frozen meat should have an expiry date stamped on the
package.
Cured Meat is preserved meat acted upon by curing agents such as salt, sodium nitrate
(salitre), sugar, and sometimes spices and vinegar without refrigeration. Sausage, hotdogs,
longaniza, tocino, ham, bacon, corn beef and tapa are examples of cured meat.
Canned Meat is cooked and requires only to be reheated. Corned beef, adobo, liver spread,
and other meat recipes are examples of this form.
Dried Meat is also known as dehydrated meat. There is a limited amount of dried meat
available. Tapa is an example of dried meat that is also cured.
Meat Cookery
Meat is cooked to make it more palatable and digestible. To tenderize meat in must be
cooked with here. Dry heat seldom softens meat and overcooking even with dry heat toughens the
flesh.
There are six stages of doneness (Kotchevar, 1975)
Very rare. Only a thin portion around the edge of the meat is fully cooked. Red, almost
bloody juices ooze out. Under finger pressure, the meat feels soft and jelly-like inside.
Rare. The raw, red portion of the meat is small and around it is pink; there is good brown
outer surface. The meat has a full, plump appearance and gives in to pressure; juices are red but
not bloody.
Medium Rare. The interior portion is rich pink and exudes juice of the same color. The meat
is still plump and firm; the amount of gray outer surface has increased.
Medium. The interior color of the meat is a modified rose. Pink juices are apparent but less.
The exterior portion is well-browned. The surface does not appear plump or full. When pressed,
there is definite resistance.
Medium well. The pink color has completely disappeared. Juiciness is still evident, but the
juices are clear or gray, not pink. There is no plumpness; the meat is firm to touch.
Well. The meat is completely gray inside, hard, flinty and shrunken. Little or no juice appears
on its surface which is brown and dry.
Cooking Techniques
The extent of its tenderness largely dictates how meat should be cooked. Tender cuts are
usually cooked by dry heat and tough cuts by moist heat. Some tough cuts may be treated
mechanically with tenderizers to make them soft and then be cooked by dry-heat methods.
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Dry heat methods are
• Broiling, pan boiling, or griddle broiling
• Roasting or baking
• Barbecuing
• Sautéing, pan frying, or grilling
• Deep-Frying
• Oversizing
Moist heat methods are:
• Braising (pot-roasting, fricasseeing, casseroling, and stewing)
• Simmering
• Steaming
• Blanching
Principles of Cooking Meat
✓ Meat should be immediately removed by wrapping paper because paper absorbs the juice
of meat. Soaking meat in a pan of cold water for a long period of time draws out the meat
juices.
✓ Low to moderate heat is the best cooking temperature for meat. Such temperature produces
a tender and flavorful product, minimizes meat shrinkage and retains much of its nutritive
value.
✓ Tough cuts of meat must be cooked with moisture or in water at low temperature for a
longer period.
✓ Pressure-cooking meat results in decreased cooking time. However, the process reduces
the color and flavor of food produced by ordinary cooking. Nevertheless, these qualities
can be attained using the other food materials such as spices, sauces and vegetables.
✓ When defrosting or thawing frozen meat, one should not remove its wrapping to prevent
the growth of bacteria. Meat that has been defrosted should be cooked immediately. It
should never be refrozen.
✓ Pork should always be thoroughly cooked because it may contain harmful pathogenic
organisms or small worms harmful to the human body.
✓ Meat is done when the heat necessary to bring about desired changes in color, texture, and
flavor has penetrated to the center of the piece.
✓ Ground meat will cook in a much shorter time because its connective tissues have been
broken making it more tender.
✓ When broiling meat, one must keep the fire very hot and turn the meat every two or three
minutes to keep it at proper temperature.
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Application: Laboratory
Instructions: Demonstrate the following recipes for meat and meat products. Rubrics below is
available for you to be guided.
• Pork Siomai
• Tocino
• Chorizo
• Embotido
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Lesson 10 Cereals
Learning Outcomes :
• Recognize the different kind of cereals and its nutritional value.
• Practice the principles and tips of buying and cooking cereals in real life situation
• Develop healthy recipes about Meat and Meat products that could contribute to the
community.
• Promote healthy recipes about cereal products that could contribute to the
community through extension programs.
Time Frame : 3 hours
Introduction
Hello dear students! Welcome to our Lesson 10 – Cereals. The word cereal is derived from
the name of the Roman goddess of grain, Ceres. Cereals are the edible seeds of grass or the edible
seeds of grass or the edible grains derived from cultivated plants of the grass family. The term
cereals also apply to breakfast foods and a large group of foods made from the grains.
You can finish this module in 3 hours. Read and enjoy and learn our interesting topic today.
You may begin now.
Activity: Farm Visit
Instructions: Visit a farm that grows different kinds of cereals and list down your observations
such as type of cereals, growing stages, farming practices and farm machinery. Provide a picture
for the evidence.
Analysis:
1. Based on your observations, can you imagine the journey of these cereal grains might take
after they leave the farm? Where might they go and what might happen to them before they
become breakfast cereal?
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Abstraction:
Kinds of Cereals
Rice
In the Philippines, rice is a staple food eaten three times a day. It is an important food crop.
Rice provides over one half of the world’s population with a low-cost, palatable staple food. Rice
to be eaten should have the bran removed to yield white or polish grains. The popular varieties of
rice in the Philippines include wagwag, milagrosa, elon-elon, binirhen, intan, C4-639 and IR 20.
Corn
Corn is the second stale crop in the Philippines. Classified as white or yellow, local varieties
include Batangas, yellow flint, college yellow flint, Cebu or Bicol white flint, sweet corn, popcorn
and lagkitan or waxy maize. Corn occurs in the diet in many different forms – most frequently in
the form of cornmeal, grits, or hominy. Cornmeal is produced by grinding mixture is known as
grits. Hominy is normally made from white corn, pulverized into rather large particles. Other corn
products are ready to eat breakfast cereals, cornstarch, corn oil and animal feeds.
Wheat
Wheat is used mainly for the manufacturer of flour. It is the most important of the grains
for making bread. For commercial purposes, wheats are divided into five major groups: hard red
spring wheat, hard red winter wheat, soft red winter wheat, durum wheat and white (winter and
spring) wheats. Wheat is traditionally grown in temperate climate. Attempts to grow in the
Philippines have filed but the search for the right variety adopted to our country continues. Wheat
is important but milled locally by Philippine flour mills.
Rye
Rye is used mainly for the commercial manufacture of bread. Bread products made with
rye flour are moist and less elastic in texture. Forty percent of the total world supply of rye comes
from the U.S.S.R. Rye is also used for making whisky and for feeding livestock.
Oats
Oats as food for human beings are used mainly in the form of breakfast foods. Most of the
oat’s crop grown in the United States is used for fodder. Oatmeal is prepared by dehulling the oat
grains into grains which are rolled into flakes. Rolled oats or out meals are used s breakfast hot
cereal or ingredients in baked products.
Barley
Barley is used in soups and baby foods, but its most important use is in the production if
malt. Malt is used for the manufacturer of alcoholic beverages. Malt syrups are used for malted
milk concentrates and enzymes supplements of breakfast foods.
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Buckwheat
Buckwheat is used for the manufacturer of pancake flour. Some buckwheat groats are sold
for use as breakfast cereals. It has a characteristics flavor which limits consumers acceptability.
Nutritive Value
All cereals are excellent sources of energy. The energy value is mainly contributed by
starch and fat. Cereals are also significant sources or proteins although these proteins are usually
incomplete. The nutritive value of cereal protein is protein food such as milk. Good amounts of
the vitamin B are also found in cereals which are sometimes reduced by milling processes. Whole
grain products have a great variety of nutrients but are valuable chiefly for their iron, phosphorus,
and thiamin.
Pointers in buying Cereals
In buying cereals, it is assumed that the consumer knows the family preferences, new or
old harvest, long or short grained, waxy type or not. The family budget must be considered too.
Cereal grains that are whiter with a higher percentage of whole kernels are more expensive.
Tips on buying cereals:
1. Check how clean the cereal is.
2. Look closely for the proportion of broken kernels or binlid.
3. Smell a handful to detect off-odors especially from insect infestation.
4. Note the presence of seeds, stones, or rice weevils.
5. Buy by weight. Get your cereal supply from reliable sources.
Principles Of Cooking Cereals
1. Enough water should be used in cooking cereals to form a starch gel. The various cereal
grains vary in the amount of water required.
2. A high temperature should be used in cooking cereals to improve their palatability.
3. Sufficient cooking of cereals is necessary to eliminate the raw starch flavor.
4. Pastes made with cereal starches such as corn and wheat are cloudy in appearance, whereas
those from root starches such as potato and tapioca are clearer.
5. Finely ground cereals tend to lump when they are cooked. To prevent these lumps from
forming, the cereal should be combined with enough cold liquid to form a paste before it
is added to the remainder of the boiling liquid.
6. The use of excess water for cooking cereals is to be avoided for nutrients may be discarded
with the excess cooking water.
7. The water in which cereals are to be cooked should be boiling rapidly before cereals are
added. This way, complete gelatinization is obtained.
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Application: Laboratory
Instructions: Demonstrate the following recipes for Cereals. Rubrics below is available for you
to be guided.
• Rice Kropek
• Baked Rice
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Lesson 11 Alimentary Pastes
Learning Outcomes :
• Describe the importance of alimentary pasta and its nutritional value in our daily
life.
• Identify the different types of pasta and noodles.
• Examine the proper cooking and selection of alimentary pasta.
• Perform healthy recipes about Alimentary pasta that could contribute to the
community.
• Suggest healthy recipes about alimentary pasta that could contribute to the
community through extension programs.
Time Frame : 3 hours
Introduction
Hello dear students! Welcome to our Lesson 11 – Alimentary Pastes. Alimentary pastes or
pastas in Italian refer to family of macaroni of varying sizes and shape. The most popular ones are
spaghetti, macaroni, vermicelli, egg noodles, and lasagna. You can finish this module in 3 hours.
Read and enjoy and learn our interesting topic today. You may begin now.
Activity: Passport to PASTA! – An Authentic Exploration
Instructions: Close your eyes and imagine eating your favorite pasta dish. Describe the taste,
texture, and any smells that come to mind.
Analysis:
1. Did imagination convey a sense of enjoyment, comfort, or nostalgia associated with their
favorite pasta dish?
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Abstraction:
Alimentary Pastes
Alimentary pastes or pastas in Italian refer to family of macaroni of varying sizes and
shape. The most popular ones are spaghetti, macaroni, vermicelli, egg noodles, and lasagna.
The primary ingredients utilized in making pasta is a coarsely ground flour from durum
wheat called semolina. Macaroni products originated in the orient many years ago and were
brought to Italy by Venetian traders and explorers of the Middle Ages. The Italians adopted pasta
spread throughout Europe
Types of Pastas and Noodles
Different types of pastas are sold in the market in various sizes and shapes. Pastas are all
made from semolina which is mixed with water to form a stiff dough. The dough is then forced
through appropriate perforated discs to give the shape desired. The pieces are dried on hot air and
packaged. Other ingredients like monoglycerides, seasoning, vegetables, eggs, milk, etc. provide
variety of flavor.
Noodles made from rice, soft wheat, soybeans, cassava, and other legumes and root crops
do not hold their shapes as well as a macaroni. However, with proper cooking procedures, they
give palatable products with texture, color and flavor distinctively their own. To this group belong
our locally manufactured noodles which are:
Miki. Flat yellowish noodles made from wheat flour, lye, salt, water, and fat mixed and
formed into a dough.
Sotanghon. Long, thin round translucent noodles sometimes called “nylon” or silk, made
from mung beans and cassava starch.
White bihon. Thin noodles from rice and corn which are soaked, ground, drained, and
further pulverized in a stone roller.
Fresh Bihon. Moist, thick, and doesn’t keep long; used in pancit palabok or luglog.
Pancit Canton. Made from egg noodles, flour, duck’s egg. salt and soda.
Proper Cooking of Noodles
For preparing pastas it is best to follow the methods suggested by the manufacturers usually
found on the package.
If instructions are not available, use 6 cups of water per 8 ounces pack. Add 1 teaspoon oil
in the water. Gently lower pasta into boiling water, lower heat and simmer. Cook up to “al dente”
stage or the time when noodles are firm enough when bitted but not too soft to be mushy. For
homemade pasta lessen cooking time. After “al dente” is reached, pour into a colander, drain and
wash with tap water. Oil may then add to avoid sticking.
Principles of cooking pastas are the same as in cooking cereals and starchy pastas. There
should be enough water to gelatinize the starch completely. Noodles swell to twice their original
volume. The time temperature of cooking is carefully regulated to avoid uncooked starch granules.
Page | 57
Dried Bihon is washed to make the pieces limp. After the strands are drained well, these
are separated and added to other ingredients. The amount of liquids necessary depends on the size
of the bihon.
Sotanghon is washed and soaked in water, drained well, cut with kitchen shears and added
to other ingredients. It needs more liquid compared to bihon or miki.
Miswa is added to boiling broth directly, removed immediately from the heat, stirred gently
to distribute the miswa and kept covered for 5 minutes. It needs to be served immediately.
Fresh Miki is added to sautéed meat and vegetables with just enough stock to complete
the cooking of the noodles. It has a high moisture content so that the amount of liquid (soup stock
or broth) needed is less than that for dried bihon. The mixture should be served immediately. For
dried miki, more liquid is necessary.
Canton needs less liquids and shorter time for boiling as it has been pre-cooked.
Selection and Care of Noodles
In buying noodles make certain they are in packages, either cardboard boxes or plastic
bags, which are intact with no breaks or open flaps. If the product is needed within a few weeks,
store it in its original package is a cool dark pantry shelf. For good, fresh flavor beyond that period,
store pasta in a tightly closed metal or glass container. Some of the fancy shapes add to kitchen
décor when stored in cork or screw tapped glasses, bottle or jars. Cooked pastas will keep tightly
covered, in the refrigerated up to 4 days. For best second time around use cool the left-over pasta,
store it in cold water tightly covered in the refrigerator, or rinse then toss it with a little oil before
storing to prevent sticking.
Application: Laboratory
Instructions: Demonstrate the following recipes for Alimentary Paste. Rubrics below is available
for you to be guided.
• Fesh Miki
• Cantoon
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Rubrics for the Laboratory
Dimension 20 15 10 5
Excellent Very Good Good Poor
Use of tools, Appropriate Appropriate Appropriate Never select,
equipment selection, selection, selection, prepares and
and preparation and use preparation and use preparation and uses materials,
materials of materials and of materials and use of materials, tools and
tools/equipment all tools/equipment tools and equipment
the time most of the time equipment
sometimes
Application Systematic Systematic Systematic Never follows
of Procedure application of application of application of systematic
procedures all the procedures all the procedures all application of
time without time with minimum the time with procedures all
supervision supervision constant the time
supervision
Safety work Highly self- Highly self- Highly self- Needs to be
habits motivated and motivated and motivated and motivated and
observes at safety observes at safety observes at does not
precautions and all precautions most of safety observe all
time the time precautions safety
sometimes precautions
Timeliness Work finish ahead Works finish meets Work finish Work finish
of time deadline close the beyond
deadline deadline
Criteria on the Sensory Characteristics of the Products
Criteria Total Score
Palatability 40%
Texture 30%
Color 10%
Odor 10%
Appearance 10%
TOTAL 100%
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References
Alsebaeai, M. (2018). Introduction in food technology. IBB University.
[Link]
127042785/127042785
Balio, A. (2024). Fundamentals of food technology. Davao del Norte State College. Panabo City,
Davao del Norte
BYJU’S (n.d.). Food preservation methods – Food Poisoning. [Link]
preservation-methods-food-poisoning/
De Leon, S.Y. (n.d). Food Technology and Globalization. Manila: Merriam and Webster
Bookstore, Inc.
Food-a fact of life (n.d). Food additives. [Link]
ppt/13790666
Food Industry Capacity and Skill Innovative (2024). Common methods of food preservation.
[Link]
Gatchalian, M.M. and De Leon, S.Y. (2021). Introduction to Food Technology, Manila: Meriam
Bookstore, Inc.
Omboy, A.J. (2016). Laboratory Manual in Food Processing. DSSC Instructional Material.
Rabail, R. (2019). Fst-101 (Theory) Introduction to food science and technology.
[Link]
101/131132482
Soriano, N.N.A, (2016). Guide to Food Selection, Preservation and Preparation, Manila: Rex
Bookstore, Inc.
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