...TLE-COOKERY8-Food-Processing-Curing-Salting-and-Smoking..pptx

Food Processing Curing, Salting and Smoking

1. Food Processing Curing, Salting and Smoking

2. Calibrate To indicate a scale on a measuring instrument. Preservatives A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes .

3. Fish Curing Is a method of preserving fish by salting, drying and smoking. Salting Salting is the preservation of food with dry edible salt.

4. Smoking Is the application of smoke to the fish. Raw materials A raw material, also known as a feedstock, unprocessed material, or primary commodity, is a basic material that is used to produce goods, finished goods, energy, or intermediate materials that are feedstock for future finished products. It include fish and other ingredients like spices .

5. SALTED FOOD PRODUCT

6. EQUIPMENT,TOOLS,UTENSILS AND INSTRUMENT REFRIGERATOR It is used to maintain food’s freshness . GAS RANGE It is a source of heat when cooking food.

7. EQUIPMENT,TOOLS,UTENSILS AND INSTRUMENT SALINOMETER It is an instrument used to measure the saltiness of brine . WEIGHING SCALE It is used to measure the weight or raw materials like fish.

8. EQUIPMENT,TOOLS,UTENSILS AND INSTRUMENT BEAKER It is used to measure liquid ingredients . DRY MEASURING CUPS They are used to measure dry ingredients.

9. EQUIPMENT,TOOLS,UTENSILS AND INSTRUMENT MEASURING SPOONS They are used to measure a small number of ingredients . CUTTING BOARD It is used for cutting or chopping food.

10. EQUIPMENT,TOOLS,UTENSILS AND INSTRUMENT CUTTING KNIVES They are used for cutting raw materials. BASIN They are used for mixing salt and water.

11. EQUIPMENT,TOOLS,UTENSILS AND INSTRUMENT KITCHEN SCISSORS They are used for cutting the fins of a fish . FOOD TONGS They are used to lift or the food.

12. EQUIPMENT,TOOLS,UTENSILS AND INSTRUMENT SMOKE HOUSE Is a device used in treating the fish or meat with smoke. It can be a cold smoke house or a hot smokehouse.

13. In preparing these materials for food salting, curing and smoking we have several reminders. First, we have to calibrate the scale it is important to determine the accuracy of the device We have to make sure that the scale is pointed or set at 0. Second, we have to identify the materials to be sanitized. They are the cutting knives, cutting boards, kitchen scissors, food tongs and basin . Third, we have to remember the steps in sanitizing these equipments properly. These are the steps in sanitizing equipments . -wash the utensils with soap -rinse with clean water -sanitized by dropping or soaking in sanitizing solution - after 2-5 minutes remove from the sanitizing solution -rinse with clean water -dry thoroughly

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