LESSON 4 checking of raw materials needed.pptx

checking and preparing

1. Peel, Slice, Chop, and Cut Raw Materials According to Required Sizes and Shapes

2. Different Cutting Techniques of Fruits and Vegetables in Food Processing 1. Slicing Cutting fruits or vegetables into thin, even pieces. Example: Sliced apples, mangoes, and pineapples for making jams and preserves. 2. Dicing Cutting into small cubes to allow faster absorption of sugar. Example: Diced papaya or pineapples for making fruit preserves. 3. Chopping Cutting into irregular, coarse pieces when size uniformity is not required. Example: Chopped bananas or strawberries for making fruit syrups.

3. Different Cutting Techniques of Fruits and Vegetables used in Food Processing 4. Julienne Cutting into thin, matchstick-sized strips for better sugar penetration. Example: Julienned carrots or ginger for candied fruit processing. 5. Mincing Cutting into very fine pieces to blend well with sugar syrup. Example: Minced citrus peels for marmalade production. 6. Cubing Cutting into larger cubes for fruit preserves or sugar crystallization. Example: Cubed papaya or sweet potatoes for making candied fruits. 7. Peeling Removing the outer skin or rind before processing. Example: Peeled mangoes, oranges, or ginger for jams and preserves.

4. Why Is It Important To Cut The Raw Materials Accurately? Accuracy in cutting raw materials plays a crucial role in food processing. Proper cutting techniques ensure consistency, quality, and safety in the final product.

5. 1. Ensures Uniform Cooking Evenly cut ingredients cook at the same rate, preventing overcooking or undercooking. Example: Uniformly diced fruits absorb sugar evenly in jams and preserves. 2. Improves Texture and Appearance Consistent cutting enhances presentation and appeal, making food look more professional. Example: Evenly sliced mangoes in dried fruit processing look more attractive. 3. Affects Sugar Absorption in Preservation Properly sized fruits and vegetables allow for better penetration of sugar or preservatives. Example: Thinly julienned ginger absorbs syrup faster in candied ginger production.   Reasons Why Accuracy Is Important:

6. 4. Reduces Food Waste Accurate cutting minimizes excess trimming or uneven pieces, reducing material loss. Example: Using the right chopping technique prevents unnecessary waste of fruit pulp.

7. Checking understanding: Instruction: Watch the video clip carefully and identify the cutting techniques used.

8. QUIZ TIME

9. Matching Type Quiz: Match The Cutting Technique To Its Correct Description. COLUMN A COLUMN B 1. Cutting into thin, matchstick-sized strips for better sugar penetration. A. Julienne 2. Removing the outer skin or rind before processing. B. Slicing 3. Cutting into very fine pieces to blend well with sugar syrup. C. Peeling 4. Cutting fruits or vegetables into thin, even pieces. D. Dicing 5. Cutting into small cubes to allow faster absorption of sugar. E. Mincing

10. ANSWER KEY: 1.A 2.C 3.E 4.B 5. C

11. Agreement : (Enrichment Activity) At-Home Practice: Guided by Your Guardians Cut different fruits or vegetables at home and take pictures of the results. Label the cutting techniques used.