4 - Competency Based Learning Material

COMPETENCY BASED LEARNING MATERIAL
Sector : AGRICULTURE AND FISHERY, PROCESSED FOOD AND

BEVERAGE
Qualification Title : FOOD PROCESSING
Unit of Competency : PROCESSES FOOD BY FERMENTATION AND PICKLING
Module Title : PROCESSING FOOD BY FERMENTATION AND PICKLING
UNIVERSITY OF SCIENCE AND TECHNOLOGY OF SOUTHERN PHILIPPINES

LAPASAN, CAGAYAN DE ORO CITY
HOW TO USE THIS COMPETENCY – BASED LEARNING

MATERIALS
Welcome!
The unit of competency,” Processes Food by Fermentation and Pickling”,
is one of the competencies of FOOD PROCESSING NC 2, a course which
comprises the knowledge, skills and attitudes required for a TVET trainer to
possess.
The module, Processing Food by Fermentation and Pickling contains
training materials and activities related to identifying learner’s requirements,
performing fermentation/pickling procedure and techniques and organizing
learning and teaching activities for you to complete.
In this module, you are required to go through a series of learning
activities in order to complete learning outcome. In learning outcome are
Information Sheets, Self-Check, Operation Sheets and Task/Job Sheets.
Follow and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Suggested references

are included to supplement the materials provided in this module.
 Most probably, your trainer will also be your supervisor or manager. He is

there to support you and show you the correct way to do things.
 You will be given plenty of opportunities to ask questions and practice on

this job. Make sure you practice your new skills during regular work shifts.
This way, you will improve your speed, memory and your confidence.
 Use the Self – Checks, Operation Sheets or Task Job Sheets at the end of
each section to test your own progress. Use Performance Criteria Checklist
or Procedural Checklist located after the sheet to check your own
performance.
 When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart and Accomplices Chart.
You need to complete this module before you can perform the next module,
Fermenting Fish and Other Marine Products.
COMPETENCY-BASED LEARNING MATERIALS
CBLM on FOOD Date Developed: Document No:20010011

PROCESSING Issued by:
July 29, 2019 USTP P a g e | ii
Processing Food by
Fermentation and Revised By:
Pickling Nora S. Manayan Revision # 00
List of Competencies
No. Unit of Competency Module Title Code
Process Food by Processing Food by

AGR741301
1. Salting, Curing and Salting, Curing and
Smoking Smoking
Process Food by Processing Food by

AGR741302
2. Fermentation and Fermenting and
Pickling Pickling
Process Food by Sugar Processing Food by AGR741303

3.
Concentration Sugar Concentration
Package Finished /
Packaging Finished / AGR741304
4. Processed Food
Processed Food Products
Products
MODULE CONTENT

July 29, 2019 USTP P a g e | iii
Processing Food by
Qualification Title : FOOD PROCESSING
Unit of Competency : PROCESSES FOOD BY FERMENTATION AND
PICKLING
Module Title : PROCESSING FOOD BY FERMENTATION AND
PICKLING
Introduction
This unit deals with skills, knowledge and attitudes required in processing
foods by fermentation and pickling.
Learning Outcomes
Upon completion of this module, you must be able to:
1.Perform correct pickling technique of vegetables.
Assessment Criteria
1. Processing step in fermenting and pickling of fruits and vegetables are
correctly followed.
2. Acceptable product characteristics of pickle are attained following standard.

July 29, 2019 USTP P a g e | iv
Processing Food by
LEARNING OUTCOME #3 Correct Pickling Technique of
Vegetable
CONTENTS
1. Cut-out procedures and techniques
2. Pickling procedures and techniques
3. Preparing process flow charts/flow diagrams
ASSESSMENT CRITERIA
1. Mixture is strained/filtered then clarified according to specifications
2. Acetous liquid is heated according to specifications
CONDITION
The trainee/student must be provided with the following:
3. Different ingredients
4. Salt
5. Water
6. Pickling solution
7. Spices herbs and condiments
ASSESSMENT METHOD
1. A combination of direct observation and questioning of a candidate pickling

of vegetables including preparation of equipment utensils, preparation,
sorting and grading of raw materials
2. Written test
3. Portfolio

July 29, 2019 USTP Page| v
Processing Food by
Learning Experiences
Learning Outcome # 3 Correct pickling technique of vegetables
Learning Activities Special Instructions

Read Information Sheet 2.3-1 Read and understand the information
sheet and check yourself by answering
the Self-check and compare to answer
key before proceeding to the next
activity.
Perform Task Sheet 2.3-1 Operation Sheet will help you
accomplice the single assign task.
You may refer to the Training Activity
Matrix for Food Processing NC2 as
sample.
The Performance Criteria Checklist will
guide and help you evaluate on
how you operate particular
machine or equipment.
Evaluate your own work using the
Performance Criteria. When you
are ready, present your work to
your trainer for final evaluation
and recording.
Perform Operational Sheet 2.3-1 Task Sheet will help you for the
operation or use of a particular machine
or equipment.
sample.
guide and help you evaluate your
work as you are performing
assign task.

July 29, 2019 USTP Page|
Processing Food by vi
Performance Criteria. When you
are ready, present your work to
your trainer for final evaluation
and recording.
Perform Job Sheet 2.3-1 Job Sheets will help you practice your
skills.
sample.
guide and help you evaluate your
work as you are practicing your
skill.
Performance Criteria. When you are
ready, present your work to your trainer
for final evaluation and recording.
After doing all activities of this LO, you
are ready to proceed to the next LO on
Fermenting Fish and Other Marine
Products.

Processing Food by vii
Information Sheet 2.3-1
Processing Food by Fermentation and Pickling
Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Identify the tools in making vegetable pickle
2. Discuss the different ingredients in vegetable pickle
In the last session of the Module Processing Food by Fermentation and
Pickling you learned how to extract juice from fermentation/pickling of vegetables.
In this module you will learn Correct pickling technique of vegetables based on
session requirements.
In this section we will discuss fermentation /pickling procedure and
techniques. You are going to learn how to follow the correct process in pickling
and its right amount of ingredients to come up with a product according to
standard and proper handling of tools and equipment.
Pickles are combinations of fruits and vegetables preserved in vinegar with or
without spices (de Leon ,1966). It may be unfermented, partially fermented or fully
fermented.
Pickling preserve food by osmotic pressure and the acids processed by microbial
fermentation in the case of fermented pickles or by pasteurization produced from
salt stock and addition of acids in the case of unfermented pickles.
Before start working be sure to remember the following Do’s and Don’ts in
pickling.
A. Select your product-Use firm, fresh, unbruised fruits and vegetables of the
best quality. Cucumber and Tomatoes are best if picked within the day of
harvest. Vegetables may be slightly under ripe. In choosing vegetables to you
need to consider what will happen when in canned. Ripeness or the stage of
maturity is of primary importance in selecting vegetables. The vegetable should
be fully developed but must not be over-ripe. Under ripe vegetable will shrivel
or toughen, thus resulting to poor texture. Moreover, the taste of unripe
vegetable is too acidic and lacking in aroma and flavor. Over ripe vegetable on
the other hand, will break down during processing and appear unsightly. Soft
vegetables which are best because it has firm texture which withstand
handling and transport very well. While evenness in size gives a good
appearance and it is advisable to cut size of vegetables to the size of can used.
Grading is classification on the basis of quality incorporating commercial
value.

Processing Food by 1
B. Check your equipment-Use a stone crock or clean paraffin wooden container
for curing or fermentation.
Cook pickles in kettle of enamel ware, glass or stainless steel. Avoid iron,
copper or zinc kettles to preserve color and nutritive value of the pickles. Use
wooden or stainless steel long handled spoon for stirring.
Pack in glass with glass tops preferably since the acid salt of the pickle
may corrode the metal caps.
You should observe the following safety practices before and after the pickling
of vegetables to avoid problems.
a. Cleaned, wiped dry and stowed equipment before and after use to
ensure conformity with workplace requirements
b. Strictly observed the use of equipment according to manufacturer’s
specification and workplace requirements.
c. Properly checked and calibrated equipment prior to use.
d. Don’t forget to switched off and unplug equipment after using.
C. Work quickly to conserve freshness-Do not delay pickling to avoid
deterioration.
D. Choose your method- Use modern pickles recipes. Follow procedures within
reason but taste the pickles before storing them.
E. Watch your time table-Increase the salt concentration as called for in the
procedure
F. Make sure vegetables are below the brine at all times-Remove the scum from
the top of the brine every day.
G. Preserve your pickles by proper pasteurization-Pasteurization not only
lengthens storage life, but also preserves the flavor of pickles.
In order to start working with correct pickling of vegetables you need to prepare
following tools, equipment and ingredients and follow the pickling procedure

TOOLS, EQUIPMENT AND INGREDIENTS
Kitchen Utensils Purpose Picture
 Casserole Is used for the food

cooked and served in
such a vessel
 Colanders Is a kitchen utensil used

to strain foods such as
pasta or rice or to rinse
vegetables
Is a deep bowl that is
particularly well suited
 Mixing for mixing ingredients
Bowls together in. These come
in many materials, such
as stainless steel,
ceramic, glass, and
plastic.
Known as sift, commonly

known as sieve, is a
 Strainers device for separating
wanted elements from
unwanted material or for
characterizing the
particle size distribution
of a sample.

Is a durable board on
 Chopping which to place material
Board for cutting; other types
exist for cutting raw
materials such as leather
or plastic.
 Tray
Is a shallow platform
designed for the carrying
of items
Cutting Purpose Picture

Implements
Is intended to be used in
 Knives food preparation. While
much of this work can be
accomplished with a few
general-purpose knives
Is a kitchen tool
consisting of a slotted
 Peelers metal blade attached to a
handle that is used to
remove the outer layer,
informally dubbed the
"skin", of certain
vegetables.

A kitchen appliance used
for cutting vegetables,
 Slicer such as zucchinis,
potatoes, cucumbers,
carrots, apples, parsnips,
and beetroots, into
linguine-like strands.
A device for
 Cutter chopping vegetables and
fruits that are to be used
directly or canned.
Equipment Purpose Picture
Is used to measure
 Weighing the weight of an item
Scale

A stove that is fueled by
combustible gas such as
syngas, natural gas,
 Gas Stove propane, butane,
liquefied
petroleum gas or other
flammable gas.
Ingredient Purpose Picture

s
Often implies that the

Fresh Vegetables products are fresh and
generally in the same
state as where and when
they were harvested
A white crystalline
Salt substance which gives
seawater its
characteristic taste and is
used for seasoning or
preserving food.

Bell pepper Is a cultivar group of the
species Capsicum annuum.
Ginger is a flowering plant

whose rhizome, ginger root
Ginger or ginger, is widely used as
a spice and a folk medicine.
It is a herbaceous
perennial.
Also known as the bulb

onion or common onion, is
Onion
a vegetable that is the most
widely cultivated species of
the genus Allium.
A strong-smelling pungent-
tasting bulb, used as a
Garlic
flavoring in cooking and in
herbal medicine.

Is a root vegetable, usually
orange in color, though
purple, black, red, white,
Carrots and yellow cultivars exist.
Carrots are a domesticated
form of the wild carrot,
Daucus carota, native to
Europe and southwestern
Asia.
Is an aqueous solution of
acetic acid and trace
chemicals that may include
Vinegar flavorings. Vinegar typically
contains 5–20% acetic acid
by volume. Usually the
acetic acid is produced by
the fermentation of ethanol
or sugars by acetic acid
bacteria.
Is the generic name for
sweet-tasting, soluble
carbohydrates, many of
Sugar which are used in food. The
various types of sugar are
derived from different
sources.
is a container, often made

of glass, that gets narrower
toward the top. To
Bottle jars bottle something is to put
or store it

seals the top opening of
a bottle. A cap is typically
colourfully decorated with
Jar Cap the logo of the brand of
beverage.
Training Facilities/Resources
Your shop layout specified location for your CBT areas and the learning
stations for each competency. Resources were also specified in your Job sheets.
These are your reference materials in preparing them for your training sessions.
Since your trainees are working with different competencies at the same time, you
should design a way such that materials needed by trainees for their learning
activities can easily be accessed. This is the reason why each instructional sheet
should have a list of training Facilities and Resources. This will be the main basis
for the preparation of training materials for the day or the session.
Proper scheduling and management are the answer for the use of limited
equipment. The trainer should therefore schedule training activities based on both
current competencies of trainees and the availability of training resources making
sure that no trainee is idle.
The following Training Activity Matrix is recommended to schedule and monitor
the use of facilities and resources. This training Activity Matrix should work hand
in hand with your session plan. The session plan is a plan for the whole
qualification and for trainees with different learning styles while the training
activity matrix is a daily plan which will show the activities of each trainee.
This Matrix is a monitoring tool of trainees’ activities for the trainer. The
Vocational Instruction Supervisor and the administrators may also look for this
matrix when monitoring competency-based trainings. This matrix, along with a
well-prepared session plan, is a good indicator that the training being
implemented is using CBT approach. The trainer may print a copy of this.

Self-Check 2.3-1
Multiple Choice:
Choose the best answer. Write the letter of your choice on your answer
sheet.
1. This are combinations of fruits and vegetables preserved in vinegar with or
without spices. It may be unfermented, partially fermented or fully
fermented.
A. Curing
B. Canning
C. Fermented
D. Pickles
2.It is defined as the decomposition of carbohydrates by microorganisms or
enzymes in aerobic or anaerobic conditions.
A. Fermentation
B. Pickling
C. Smoking
D. Drying
3.Is a cooking process wherein a food, usually a vegetables or fruit is scalded in
boiling water or oil, removed after a brief and finally place under running water to
halt the cooking pressure.

A. Pickle
B. Ferment
C. Blanch
D. Stew
4. Is a process in which vegetables is soaked in a salt water solution similar to
margination before cooking.
A. Blanch
B. Pickle
C. Fry
D. Brine
Answer Key 2.3-1
1.D
2.A
3.C
4.D.

Task Sheet 2.3-1
Title: Prepare tools, equipment and material
Performance Objective: Given with all the tools, ingredients and material,
you should be able to mis-en-place the required things in
vegetable pickle by following correct standard.
Supplies/Materials : Different ingredients, Salt, Water, Pickling solution

and Spices and condiments
Equipment : Peeler, knife, mixing bowl, tray, carajay, stove,

chopping board
Steps/Procedure:
1. Choose fresh vegetable to be pickle.
2. Prepare the required ingredients in pickling of vegetable.
3. Prepare tools and equipment to be use.
4. Observe safety practices before working.
5. Sanitized tools and equipment before starting the procedures.
Assessment Method:

Actual Demo
Performance Criteria Checklist 2.3-1
CRITERIA
YES NO
Did you….
1. Choose fresh vegetable to be pickle?
2. Prepare the required ingredients in pickling of
vegetable?
3. Prepare tools and equipment to be use?
4. Observe safety practices while working?
5. Sanitized tools and equipment before starting the
procedure?

Operation Sheet 2.3-1
Title: How to Use Sealer
Performance Objective: Given with the equipment, you should be able to

use the stove by following correct standard.

Equipment : Heat Gun Sealer
Steps/Procedure:
1. Read the manufacturer’s manual of the equipment before using.
2. Properly checked and calibrated equipment prior to use.
3. Strictly observed the use of equipment according to manufacturer’s
specification and workplace requirements.
4. Set up, adjusted and readied according to job requirements.
5. Switch on equipment according to manufacturer’s specifications.
6. Handle the equipment properly while using.
7. Managed equipment to achieve planned outcomes.
8. Monitor to ensure serviceability in accordance with workplace rules and
regulations.

9. Perform minor preventive maintenance.
10.Switched off equipment after operation in accordance manufacturer’s
specifications.
11. Cleaned, wiped dry and stowed equipment after use to ensure
conformity with workplace requirements.
Assessment Method:
Actual Demonstration
CRITERIA
YES NO
Did you…
1. Read the manufacturer’s manual of the
equipment before using?
2. Properly checked and calibrated equipment prior
to use?
3. Strictly observed the use of equipment according
to manufacturer’s specification and workplace
requirements?
4. Set up, adjusted and readied according to job
requirements?
5. Switch on equipment according to manufacturer’s
specifications?
6. Handle the equipment properly while using?
7. Managed equipment to achieve planned outcomes?
8. Monitor to ensure serviceability in accordance with
workplace rules and regulations?
9. Perform minor preventive maintenance?
10.Switched off equipment after operation in
accordance manufacturer’s specifications?
11. Cleaned, wiped dry and stowed equipment after

use to ensure conformity with workplace requirements?
Job Sheet 2.3-1

Title: Make Vegetable Pickle
Performance Objective: Given with all the tools and ingredients, you should
be able to make vegetable pickle by following correct
procedure.

Equipment : Heat Gun Sealer
Steps/Procedure:
1. Wash vegetables and spices in a running water
2. Remove seeds and shreds chayote.
3. Soak shredded chayote in lime solution for 1 hour.
4. Slice the bell pepper, ginger and carrots into julienne.
5. In a carajay, boil the vinegar with sugar and salt.
6. Once dissolve, remove from the fire and add the shredded vegetable and
other ingredients.
7. Pack in the sterilized jars with ¼ head space and process in water bath
for 10 minutes.

8. Remove and place in a tray upside down.
9. Cool and store in room temperature.
Assessment Method:
Actual Demo
CRITERIA
YES NO
Did you….
1. Wash vegetables and spices in a running water?
2. Remove seeds and shreds chayote?
3. Soak shredded chayote in lime solution for 1
hour?
4. Slice the bell pepper, ginger and carrots into
julienne?
5. Boil the vinegar with sugar and salt in a carajay?
6. Remove from the fire once it’s completely dissolved
and add the shredded vegetable and other
ingredients?
7. Pack in the sterilized jars with ¼ head space and
process in water bath for 10 minutes?
8. Remove and place in a tray upside down
10.Cool and store in room temperature

REFERENCES
 https://www.google.com/search?
 TR
 CBLM
 CBC
 https://www.pinterest.ph
 Food Processing Learning Module


4 - Competency Based Learning Material

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

4 - Competency Based Learning Material

Uploaded by

Copyright:

Available Formats

COMPETENCY BASED LEARNING MATERIAL

Sector : AGRICULTURE AND FISHERY, PROCESSED FOOD AND

Qualification Title : FOOD PROCESSING

Unit of Competency : PROCESSES FOOD BY FERMENTATION AND PICKLING

Module Title : PROCESSING FOOD BY FERMENTATION AND PICKLING

UNIVERSITY OF SCIENCE AND TECHNOLOGY OF SOUTHERN PHILIPPINES

HOW TO USE THIS COMPETENCY – BASED LEARNING

 Read information sheets and complete the self-check. Suggested references

 Most probably, your trainer will also be your supervisor or manager. He is

 You will be given plenty of opportunities to ask questions and practice on

CBLM on FOOD Date Developed: Document No:20010011

No. Unit of Competency Module Title Code

Process Food by Processing Food by

Process Food by Processing Food by

Process Food by Sugar Processing Food by AGR741303

CBLM on FOOD Date Developed: Document No:20010011

1.Perform correct pickling technique of vegetables.

2. Acceptable product characteristics of pickle are attained following standard.

CBLM on FOOD Date Developed: Document No:20010011

1. A combination of direct observation and questioning of a candidate pickling

CBLM on FOOD Date Developed: Document No:20010011

Learning Outcome # 3 Correct pickling technique of vegetables

Learning Activities Special Instructions

CBLM on FOOD Date Developed: Document No:20010011

CBLM on FOOD Date Developed: Document No:20010011

CBLM on FOOD Date Developed: Document No:20010011

CBLM on FOOD Date Developed: Document No:20010011

 Casserole Is used for the food

 Colanders Is a kitchen utensil used

Known as sift, commonly

CBLM on FOOD Date Developed: Document No:20010011

Cutting Purpose Picture

CBLM on FOOD Date Developed: Document No:20010011

Equipment Purpose Picture

CBLM on FOOD Date Developed: Document No:20010011

Ingredient Purpose Picture

Often implies that the

CBLM on FOOD Date Developed: Document No:20010011

Ginger is a flowering plant

Also known as the bulb

CBLM on FOOD Date Developed: Document No:20010011

is a container, often made

CBLM on FOOD Date Developed: Document No:20010011

CBLM on FOOD Date Developed: Document No:20010011

CBLM on FOOD Date Developed: Document No:20010011

Answer Key 2.3-1

CBLM on FOOD Date Developed: Document No:20010011

Supplies/Materials : Different ingredients, Salt, Water, Pickling solution

Equipment : Peeler, knife, mixing bowl, tray, carajay, stove,

CBLM on FOOD Date Developed: Document No:20010011

Performance Criteria Checklist 2.3-1

CBLM on FOOD Date Developed: Document No:20010011

Performance Objective: Given with the equipment, you should be able to

Supplies/Materials : Different ingredients, Salt, Water, Pickling solution

Equipment : Heat Gun Sealer

CBLM on FOOD Date Developed: Document No:20010011

Performance Criteria Checklist 2.3-1

CBLM on FOOD Date Developed: Document No:20010011

Job Sheet 2.3-1

Supplies/Materials : Different ingredients, Salt, Water, Pickling solution

Equipment : Heat Gun Sealer

CBLM on FOOD Date Developed: Document No:20010011