MODULE 2

Food Processing
MODULE REVIEW
Module 2 It discusses what is food processing, the materials used and the natural
kitchen ingredients to preserve foods. Also included are the common chemical preservative
used. This also covers the preparation of production report such as the food costing.

LESSON 1: Equipment, tools, materials and utensils

Introduction:
Food processing is the set of methods and techniques used to transform raw materials
into food or food into other forms for human consumption. It utilize clean, harvested crops or
butchered animal products and transform this or use these to produce attractive, marketable
and often long shelf- life food products.
It requires preparing of equipment, tools, materials and utensil. This also includes
preparation of raw materials to be used and its solution mixture.

Learning Outcomes:
At the end of this lesson students are expected to:
 Distinguish the appropriate food processing tools and equipment for certain
process. .
 Organize the kitchen tools and equipment according to where category of food
processing they belong
 Value the significance of each tool, materials and equipment, its appropriateness
and safety.

Discussion:
There are several varieties of tools, utensils, materials and equipment used in food
processing. These all depends according to their uses or functions.
Proper maintenance is important to ensure a sanitary processing facility. The use of
proper tools and equipment is important.

Guidelines in Preparing tools, utensils, materials and equipment:

Tool Selection:
It is important to choose properly the appropriate tools or equipment to be used for
specific area or task.

Hygienic Cleaning:
Hygienic cleaning safeguard the people’s health and safety. It is a necessary step to
maintain an efficient, clean and code- compliant processing facility. It is important that the
proper tools, cleaning and storage methods and maintenance practices are utilized to assure
the highest level of integrity.
Storage:
Storage in a clean, protected storage area ensures good hygiene and helps extend tool
life. There should be separate storage both for foods and non food materials. Non food
materials include brushes, squeegees, brooms, dustpans, and other materials such as food
contact tools and equipment. All of these need to be properly stored.
Extreme temperature and/ or humidity level can affect the life and lasting quality of the
food contact tools and equipment. Extremely cold temperature can cause fracturing of tools and
possible physical hazards in the food facility. High- humidity areas that do not allow for proper
tool drying can support growth of microbial hazard. Multiple storage locations may be useful,
depending on whether the tool is needed during processing or any during sanitation processes.

Maintenance/ Replacement:
Removing the nutrients that bacteria need to grow and killing the bacteria present on
food contact surface are the fundamentals of effectively cleaning food contact tools and
equipment.
It is important that personnel must understand the proper cleaning and that proper process must
be followed.

Cleaning
Food contact equipment and tools should be regularly maintained according to industry
standards.

Sterilizing / Disinfecting
Certain industries require sterilizing or disinfecting of material handling and cleaning
tools.
Food companies typically use chemiccal sanitizer to sanitize their equipment and tools. .

Tool Life span:

Food contact tools and equipment should be regularly inspected for damage and
replaced when there are excessive abrassion, damaged bristiles. Discoloration, staining od the
tools are worn to the point where they could be a hazard to the user

TOOLS, UTENSISL, MATERIALS AND EQUIPMENT IN FOOD PROCESSING:

There are several varieties of tools, utensils, materials and equipment in food processing
according to their uses or functions.

TOOLS FUNCTIONS
1.Weighing scale It is used for measuring big amount of
ingredients to be used.

Shoppee.com
TOOLS FUNCTIONS
2. Paring knife This is used to perform small tasks such as
peeling or carving fruits and vegetable

Helikon-tex.com
3. Peeler It is used specifically to take off the skin of
the fruits and vegetables to be used in
processing food,

Amazon.com

4. Measuring spoon: It ensures the right amount of condiments

and other solid/ liquid ingredients that only
needs small amount in a certain recipe.

Wayfair.co.uk
5. Measuring cup (solid) It ensure the right amount of condiments and
other solid ingredients that needs a bigger
portion in a certain recipe.

Shoppe.ph
TOOLS FUNCTIONS
6. Measuring cup (liquid) It ensures the right amount of liquid
ingredients that needs a bigger portion in a
ceratin recipe

Crazyforcrust.com

7. Clock/ timer It serves as reminder to the food processing

presonnel in order to achieve the time allotted
for a certain process.

Amazon.com
8. Mixing bowls, stainless steel This serves as container where the raw
ingredients are place to be mixed or
combined well.

Amazon.com
9. Chopping board It is where raw materials are place too be
sliced or chopped well in accordance to food
contamination

Istockphoto.com
TOOLS FUNCTIONS
10. Dial therrmometer It is designed to measure and indicate the
temperature of a specific application or
condition.

Indiamart.com
11. Jar liter It is used as container for fermentation,
preserving and sugar concentrated products.

Meatandsausages.com
12. Food processor It is an electric equipment designed to blend,
chop, dice and slice for a faster process. It is
similar to blender but can work with small
amount of liquid or even without liquid added
while working

Target.com
13. Wire baskets, stainless steel A customize wire basket can help minimize
certain product flow problems.

Target.com
TOOLS FUNCTIONS
14. Casserole, stainless steel It can be used for cooking all types of dishes.
It is commonly used for boiling or cooking
foods.

Amazon.com

15. Sauce pan, stainless steel It is used for sauteing and frying.

Shoppee.ph
16. Wooden spoon It is used to mix the ingredients well in a bowl
or while cooking in certain equipment.

Galleon.ph
17. Paddle spoon It is ideally used for mixing large stock pots
and other stirring process. Wooden type of
this is recommended.

Larrygraner.com
TOOLS FUNCTIONS
18. Food tongs It isi used to transfer food into a container or
to turn food while cooking, (fryinng or
grilling)

Shoppee.ph
19. Steamer It is use for steaming foods

Amazon.com
20. soaking container It is used for soaking agricultural products to
be used in processing food.

Pngkey.com
21. Fermented container It is made of glass crock which is designed
specifically for fermentation

Culturesforhealth.com
TOOLS FUNCTIONS
22. Utility tray It is used for mise en place all the tools and
materials needed for a certain procedure.

Amazon.com
23. Colander, stainless steel It is used for rinsing or for blanching fruits and
vegetables.

Amazoon.com

EQUIPMENT USED FOR FOOD PROCESSING

EQUIPMENT FUNCTIONS
1.Smoke house This facility is where meat or fish is being
cured with smoke to prevent spoilage and to
preserve the food.

123rf.com dreamstime.com
2. Chiller It is used to keep food from spoiling through
its steady temperature before consumption.

Artisannfoodequipment.com.au
EQUIPMENT FUNCTIONS
3. Refrigerator It reduces the rate at which food will spoil.
Low temperature retards or slow down the
growth of microorganism

Target.com
4. Freezer It is used for preserving foods at a very low
temperature.

Alibaba.com
5. Stoves It is designed for purpose of cooking food.

Vietcomkitchen.com
6. Jack lift It is a mechanical lifting device used to apply
great forces or lift heavy loads.

Toyotaforklift.com
EQUIPMENT FUNCTIONS
7. Trolley It is a small table on wheels which is used for
serving and transferring materials from one
area to another

Carousel.ph
8. Temperature sealer It is designed to seal poly materials for
packaging processed foods.

Clearbags.com
9. Cap sealer It is used in jar or bottle containers

Indiamart.com
10. Pressure cooker It make use of high pressure steam that
make use of water or water – based cooking
liquid.

Pfannenprofits.de
MATERIAL USED FOR FOOD PROCESSING

MATERIAL DESCRIPTION
Food supplies
Fresh eggs This binds the ingredients in dishes such as
meatloaf, sausages

Gourmetdirect.com
2. Fresh meat It is the main ingredient in meat processing

Indiamart.com

Afrimash.com
3. Fresh fish It is the main ingredient in fish- processing
such as; sardines, tuyo, tinapa.

Carousel.ph
4. Fresh vegetables These are agricultural products used in
certain processes in food preservation

Dole.com
5. Fresh fruits These are the main ingredients in sugar
concentration such as; jam, jelly,
marmalade .conserve and others.

123rf.com
6. Curing ingredients for ham Kosher salt, brown sugar, cayenne pepper,
pickling spice, maple syrup, pink salt,
mustard for roast pork and water.

Livescience.com Kosher salt

Shopee.ph Brown sugar chillipeppermadness.com cayenne

Savoryspiceshop.com Pickling spicefoodndtv.com maple syrup

Prevention.com Pink salt virtualwebberbullet.com

Mustard
7. Curing ingredients for tocino, longganisa Tables salt, curing salt, sugar, phosphate
accord, water, anisado wine, pineapple juice,
garlic powder or crushed garlic, vitamin C
powder, red food color and MSG.

Amazon.com curing salt shopeee.ph Phosphate

Shopsuki.ph Anisado wine foodviva.com

pineapplejiuce

Indiamart.com Vitamin C powder

Youtube.com
8. Salt It is a natural preservative which gives flavor
and gives desired flavor and texture to the
product.
9. Refined sugar It is added to lessen the hardness of the
straight- cure process and gives the product
more appetizing.
10.Vinegar It is an acidic liquid produced through
fermentation. It is used in food processing to
restrict bacteria and mold growth.
11. All spice pickling solution It is made up of mustard, whole allspice,
coriander seeds, whole cloves, ground
ginger, crushed ginger, crushed red pepper
flakes , crumbled bay leaf and cinnamon
sticks

12. Citric acid It is use both as natural flavor enhancer and

preservative in variety of foods such as jams
and jellies and canned fruits and vegetables.
It is also used in ice cream, fruit drinks, candy
and carbonated drinks

Alibaba.com Citric acid powder healthline.com

13. Sodium benzoate It preserves food by having anti- fungal
properties protecting foods from invasion by
fungi that cause food to spoil.

Indiamart.com
14. Firming agent It is use in food and beverage to give the
product consistency in texture, increase its
shelf- life and strength by improving its
binding capacity.

Twellsansino.en.madeinchina
15. Pineapple juice (unsweetened) Juice that comes from pineapple fruit which
contains considerable amount of vitamin C,
carbohydrates, crude fiber and other
mienirals
16. Active dry yeast It is commonly used in baking bread and
bakery products which serves as leavening
agent that causes the dough to rise. It is also
commonly used in alcoholic fermentation.

Myrecipes.com Active dry yeast

17. Mother vinegar It is a sour liquid made by fermenting
substances that contains sugar such as fruit
or wine. It adds flavor to food and
preservative in pickling. Vinegar contributes
acidity to foods and give both aroma and
taste.

Bonappetit.com Mother vinegar

NON FOOD
1.(PE) Plastic packaging materials It is the most common plastic It is hard or
rigid or soft and pliable. Films are often used
to package and store large variety of
products and even waste.

Lazada.ph

2. Round bottles with PVC caps This allows maximum visibility of the product.

Sks.bottles.com
3.Catsup bottle These containers specifically made for catsup
and other sauces

Foodiespack.in
4. Disinfectant/ sanitizer Sanitizers reduce bacteria on a surface by at
least 99.9% . Disinfectant kill a wider range of
microorganisms and cleaners to remove dirt,
soils and impurities from surfaces.

Ft.com

5. Bar soap/ detergent It is used to maintain the sanitation of the

tools and equipment. Used in the kitchen.

En.wikepedia.org
6. Tags/ labels It is use specifically to recognize the products
name and uses. It is also for safety purposes
of the consumer which are all included in it.
Directions, ingredients and nutrition contents
of product are also in there.

7. Corrugated cartons It is made up of three layers of paper that

includes an inside liner, an outside liner and
fluting with a ruffled shape which runs in
between the two.
1.Durable, lightweight with high strength – to
weight ratio
2. product protection
3. cost – effective
 Alibaba.com 4. environmental friendly

8.Firewood for smoked house It is used in smoked house which gives

smoky flavor.

Alamy.com
Lesson 2: Preparation of Raw Materials

Learning Outcomes:
At the end of this lesson students are expected to:
 Identify the common raw materials used in food processing.
 Select the appropriate raw materials according to the type of food processing
 Value the significance of proper selection and preparation of the raw material

Discussion:
The raw materials preparation process is followed by the forming (shaping) process.
This exhibits certain differences depending on the desired final appearance of the end product.
This include ingredients, processing aids and packaging are the foundation of finished
products. These must meet not only the specification and regulatory requirements.

THINGS TO CONSIDER IN PREPARING THE RAW MATERIALS

1.Raw materials are sorted and graded in accordance with specifications.
2.Eggs for salting are cleaned and washed accordance with approved standard procedures.
3. Poultry for curing are skinned, eviscerated and washed in accordance with approved
specifications and standard procedures.
4. Meat for curing are deskinned, deboned, sliced, chopped and minced in accordance with
approved specifications and standard procedures.
5. Fish/ other marine products are cleaned, descaled, eviscerated, deboned, fillet and washed in
accordance with approved specifications and standard procedures.
6. Cleaned raw materials are weighed in accordance with approved specifications .

6 NATURAL KITCHEN INGREDIENTS TO PRESERVE FOOD WITHOUT USING FOOD

ADDITIVES
1.Garlic:
It has an anti- viral properties that will help in fighting bacteria, both in body and food.
Tossing a clove of garlic or some minced garlic in the soup, dressing, dip or any other dish will
help keep harmful bacteria and will let the food stay fresh longer.

2.Pink Sea salt or Himalayan sea salt:

It is the best natural preservatives and if it is Himalayan salt it is even better. Himalayan
salt can help preserve your food in a healthier way.

3. Spicy ingredients:
Spicy ingredients like cayenne, mustard and hot sauce are some of the best natural
food preservatives. Mustard and hot sauce have some percentage of vinegar in it. Spicy foods
are known to fight bacteria from attacking food and keep it fresh for longer. It helps preserve the
food. Add a hint of cayenne in desserts and smoothies to give a slight touch of spiciness

4.Lemon:
 It is a natural source of citric acid and a good preservative. Their peels and flesh are the
best to fix to prevent your food from spoiling. Squeeze them in your cold dishes or on food right
after they are cooked.

5.Vinegar:
It is made from fermentation of sugar and water solutions and act as an effective natural
preservative. The acetic acid present in vinegar that kills microbes and inhibits food spoilage.
Adding common vinegar in your food can also help enhance their taste.

6.Sugar:
It is the natural preservative that help food get rid of water and microorganisms. It soaks
up the water that may lead to the growth of bacteria and further keep the food well preserved for
a longer period.

CHEMICAL FOOD PRESERVATIVE

Chemical food preservatives are also being used for quite some time now.
1.Benzoates: it inhibits the growth of potentially harmful bacteria, mold and other microbes in
food.
2. Nitrates: examples: sodium nitrite: fights harmful bacteria in ham, salami and other
processed foods and cured meats.
3. Sulphites: example: sulphur dioxide: it serves as preservative and antioxidants to foods and
drinks.
4. Sorbates: Example: sodium sorbate, potassium sorbate:
Sodium Sorbate: widely used in cheese meat, ketchup, marmalade and mayonnaise to prevent
or delay microbial spoilage of foods
Potassium sorbate: It is used as preservative in foods and drinks

Antioxidants are also chemical food preservatives that act as free radical scavenger. It
comes from vitamin C, BHA (butylated hydroxy anisole), bacterial growth inhibitors like sodium
nitrite, sulfur dioxide and benzoic acid.

Artificial Preservatives
These are chemical substances that stops or delayed the growth of bacteria, spoilage
and its discoloration. These can be added to the food or sprayed to the food.

TYPES OF ARTIFICIAL PRESERVATIVES FOR FOODS

1.Antimicrobial agents
2. Antioxidants
3. Chelating agents: it binds to many minerals that are present in food. It product food products
from enzymatic reaction that promotes deterioration during processing and storage.
Activity 1:
1.What are the importance of choosing and using the tools and equipment is necessary?
(10 pts) :

Activity 2:
1.Give at least 3 common raw materials found in kitchen that can be used in food processing
and state in which food this can be applied. (15 pts)
2. Discuss the importance of the factors that need to be considered in purchasing the raw
materials. (10 pts)

Self-check:
Read each statement. Write agree if you practice this and disagree if not.
______________.I I use measuring cup and spoon when I cook food that requires
measurement.
______________.2.I use chopping board when chopping foods instead of using our plate. .
______________.3. I am very particular in time when I am cooking. .
______________.4. I do eat processed foods,.
______________.5. I see to it that I clean first my working place before cooking or doing the
mis-en place.
______________.6. It is not only the table that needs to be clean but also the kitchen..
______________.7.I am aware that chemical preservatives are being used in processed foods.
______________.8. I make sure that the foods that I buy in the market are safe and fresh.
______________.9. I only buy meat, fish and vegetables from our reliable seller or suki..
______________.0. I am meticulous in selecting fruits and vegetables when I buy those.
______________11. Microorganism can be killed by heating.

Self – Reflect:
1.How important are proper tools, equipment and utensils in food processing? Why?
References:

Guzman, Matilde and De Leon Sonia (2008). Preservation of Filipino Foods

Manila, Philippines..

Claudio, Virginia, (2007). Food Preservation for Filipinos. Rex Publishing

Manila
Lesson 4: Preparation of Production Report

Introduction:
Production report, input, output and other documents are important in food processing
especially if one is planning to venture into food processing entrepreneurship. Data gathered
here are important to make sure that profit will be attained. Careful planning and monitoring of
the preparation must be done.

Learning outcomes:
 Know the function of Production Report to Food processing.
 Learn how to make food costing report.
 Learn how to make production report.

Discussion:
Procedures for determining the selling price of processing products:
The selling price of the product are determined after computing all the expenses
incurred. This is done to ensure that the seller gain profit in the product that was prepared. The
following steps can help the entrepreneur how to determine selling price for certain product.
1.List down all the ingredients purchased.
2. Make a list of the operating expenses:
o Labor
o Gas/ fuel/ electricity
o Transportation
o Miscellaneous expenses but not those mentioned above
3. List down all the expenses for ingredients and the operating expenses.
4. Determine the number of product yields.
5. Divide the total cost with the number of yields to get the cost per product/ yield.
6. Decide how much you will add to each unit cost for the selling price. The percentage can
range from 15% - 40% of the food cost.

Significance of Production Report:

Keeping the record of the expenses and income can help the seller keep track of their
business. It can help them determine where their money was spent and track the expenses. It
can also help those in business analyze how to improve further their sales and gain more profit.

Purpose of recording and documenting production input:

1.It provides reference data on the materials used together with their correct magnitude.
2. It determines the economic viability of the product.
3. Records serve as a basis for planning
4. Records greatly help in making right decisions.

Steps in recording and documenting production input are as follows:

1.Weigh all the materials and ingredients needed.
2. Make necessary listing in your notebooks of all the materials and ingredients used. It is
important to note how much or how many.
3. Follow the correct format in documenting and recording.

Terms to Remember:
1.Cost: expense
2. Cost of product: total expenses incurred in processing the product.
3. Profit: gain
4. Unit cost: the cost of product per piece.

Sample of Production Report

Product Name: Marinated Tuna

Production Date: December 10, 2020
Description of materials
Fresh Tuna 1,000 grams/ 1kilo
Other ingredients
Vinegar 250 grams
Calamansi juice 125 grams
Soy sauce 125 grams
Salt 75 grams
black pepper 15 grams
Minced garlic 15 grams
Input: 1,680 grams
Output: Marinated Fish

Wastage 480 grms

Percentage yield 71 grams
Problem encountered: None
Product: TOCINO

A.Direct Cost

Items Weight in grams Cost/ unit Total cost

Meat material pork pigue/ 1000 130.00 130.00

kasim

Ingredients:
Refined salt 1000 g. 12 30.00 0.36
Curing salt, 1000 g 2 40.00 0.08
Phosphate, 1000 g 5 120.00 0.60
Vitamin C powder, 50 g 1 35.00 0.70
Refined sugar, 1000 g 135 25.00 3.37
Garlic chopped, 1000 g 22 60.00 1.32
Anisado wine, 350 ml 20 20.00 1.14
Pineapple juice, 1000 ml 36 33.00 1.19
MSG, 100 g 1 11.50 0.11
Meat enhancer, 100 g. 1 25.00 0.25
Packaging materials 4 pcs 19.00 0.76
PE bag (5” x 8” ) x 100 pcs
Total 139.88

B. Indirect cost:

Transportation (0.78% ) 1.00

Labor (2.68%) 3.75
Water and electricity (1.10%) 1.50
Contingency (5% of Direct Cost) 6.99 (139.88 x 0.05)

TOTAL Php. 13.24

C. Total Production

Total Production Cost (Direct + Indirect Costs) P 153.12 ( 139.88+ 13.24)

Add: 10% Mark up P 15.31 (P 153.12 x 10%)
AMOUNT w/ Mark Up P 168.43

D. Yield

Yield: 1.25 kgs.

E. Selling price
 Selling Price 134.75/kg (168.43/ 1.25)

Activity 1:
1.What is the importance of Food Costing in Food processing business? Explain your answer.
(10 pts)

2. How important is Production Report in Food Processing business? Explain your answer.
(10 pts)

Self – Reflect:
Answer the question honestly.
1.After doing several activities from previous subject and done food costing from the past
laboratory are you still confused and having hard time computing for food costing production?
Why?
References:

Claudio, Virginia, (2007). Food Preservation for Filipinos. Rex Publishing

Manila