Professional Documents
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FOOD PROCESSING
I.OBJECTIVES
At the end of the lesson, 75 % of the students are expected to:
a.
b.
c.
d.
e.
STUDENTS ACTIVITY
A. Preparation
1.Prayer
2.Greetings
3 Checking of Attendance
4.Review of the Past lesson
Last meeting youve learned on
how to make bacon, right?
Yes, Ma,am
Again, what are the ingredients
needed in preparing bacon?
Yes, Angelic
Very good!
How about the utensils needed?
Yes, Huggies
Thats right!
Those are the ingredients and
utensils needed in preparing bacon.
Maam
These are pork belly, curing salt, salt
and phosphate.
Maam
These are measuring cups and spoons
weighing scale, mixing bowl, knife, chop
ping board and meat slicer.
Maam
Longganisa or Native sausage
Maam
Ham and Tocino
D. Lesson Proper
Class before we go deeper in our
discussion, let us first discuss the
principles in meat processing.
Who wants to read the first principle?
Yes, Angelene
Thats right!
This will prevent/minimize bacte
rial action until meat can be cured.
Maam
1. Chill meat immediately after slaughtering.
Thank you!
Fat improves flavor in the meat,
but too much fat it makes meat
greasy.
Very good!
This will give a very salty pro-
Maam
4. Do not over cure the meat. It means that
too much cure the meat becomes salty.
Yes, Ivy
Thats correct!
Salt is the most important curing ingredients. It dehydrates the tissue
of meat and cells of microorganisms.
Maam
Thank you!
It is added flavor but it also have
some antiseptic value.
Another is nitrates/nitrites. What
do you mean by these? Any idea?
Yes, Shela
Maam
Maam
Nice idea!
It develop proper color and flavor in the meat. Next is ascorbic acid, it
speeds up curing action and stabilizes
the color of cured meat.
Thank you!
It also gives good product yield.
Next is spices, it consists of pepper, pap
rika, cloves and anise. It improve flavor
of meat products.
Thats right!
Binders such as skim milk, starch
and cereal flour. And fillers such as
cereal grain.
Those are the basic ingredients
used in meat preservation.
Class do you want to know on
Thats good!
The preparation for making a
tocino is similar with that of making a
longganisa. The difference between
the two is the pork because the pork
used in tocino is not ground while in
longganisa is ground.
Yes, Maam
Yes, Angeline
Very good!
Class, in every kg of pork you
need to measure tsp of refined salt,
tsp of curing salt, tsp of phosphate
1/8 tsp of vit. c, c of refined sugar, 1
tbsp. of anisado wine and 1/8 c of pineapple juice.
On the board are the procedures in
making a pork tocino. Who wants to
read the first procedure?
Yes, Maam
Maam
Maam
Yes, CJ
Thank you!
In choosing your raw material it
must not too fat nor too thin.
Thats right!
Separate dry ingredients from liquid
ingredients. Then mix with four ingredients (salt, curing salt, phosphate and
vit. c.). And add the rest of the ingredients
Maam
2. Slice the meat into inch thick across
the grain. Then measure all ingredients.
None, Maam
IV. GENERALIZATION
When processing or curing meat we
need to remember the principles of meat
preservation to assure good quality in
your products.
Proper storage of processed items is
very important. Many processed products
may be stored in the freezer. They are
wrapped in plastic or foil to prevent freezer burn as well as absorption of odors
and flavors from other foods
Now, if you dont have any question
go to your respective groups and make a
pork tocino.
VI. ASSIGNMENT
Good(3)
Fair(2)
Poor(1)