T.L.E.

7
Schedule:
Quingua 1:00 - 1:50
Biak na Bato 1:50 - 2:40
Kakarong de Sili 3:00 - 3:50
Casa Real 3:50 - 4 :40

Task 1
2nd Periodical Test Item Analysis

Task 2
Lecture:
3rd Quarter Food (Fish Processing)

Food Processing
is the transformation of raw ingredients, by physical or chemical means into food, or of food in
to other forms.

Fish Processing
refers to the processes associated with fish and fish products between the time fish are caught
or harvested, and the time the final product is delivered to the customer.

Food Preservation Methods:

a. Drying
- is a method of food preservation that removes enough moisture from the food so bacteria,
yeast and molds cannot grow.
b. Salting
-preserves food by drawing water out of the food, preventing bacteria growing and spoiling the
food. The food is surrounded in salt and left in a cool dry place.
c. Pickling
-is the process of preparing a food by soaking and storing it in a brine containing salt, acid
(usually vinegar), or both, a process which can preserve otherwise perishable foods for months.
d. Smoking
-is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from
burning or smoldering material, most often wood.
e. Freezing
-a method of preserving food by lowering the temperature to inhibit microorganism growth.
f. Canning
-is a preservation method that involves placing foods in jars or similar containers and heating
them to a temperature that destroys micro-organisms that cause food to spoil.

Why do we process food?

 For the purpose of storage and transport
 To protect from contamination
 To increase the shelf-life
 To make it more palatable or attractive for the consumers