FOOD PROCESSING

Leanne Arbie Tolosa

BTVTED FSM 2
PRAYER
LET’S HAVE SOME ICE
BREAKER!!
Identification of Food
Quality and Proper
Handling of Food.
 FRUIT
• Choose mature,ripe and firm fruits. Look for bruises and spots that
indicate the fruit has bee roughly handled and manage.
 How to handle fruits?
• Wash or scrub the fruits under running water even if yoy do not plan to eat
the peel. Germs on the peel or skin can get inside fruit when you cut them.
 Vegetables
• Look for a bright even color with no dark spots or mule, bruises, dents or
damaged skin can happen during transport. These spots can quickly spoil
and spread decay beyond the immediate area. Wrinkly skin or writing
leaves are good indication the veggies are old.
 How to handle Vegetables
• Refrigirate and chill the vegetables immediately after harvest or purchase.
• Wash hands warm water and soap before handling.
• Wash frrsh fruits and vegetables with cool tap water.
 RAW MEAT
A slice of good meat would have a clear marble pattern and it should feel
slightly hard (when cold). The colour of fresh meat should be bright red. The
redder meat, the fresher it is. If the meat is turning reddish-brown, that
means the flesh has been exposed to air for at least half an our.
 How to handle:
• Ensure meat juices do not drip into other foods.
• Completely defrost meat before cooking to make sure it cooks evenly.
• Do not wash meat before cooking.
• Wash hands with soap and hot water after handling raw meat.
 FISH
Fish should look as if it might jump up and swim away. The skin should be
bright and shiny with close fitting scales. Dry, dull flesh and loose scales are
sign of age. The eyed should be clear and bulging. If the fish has sunken or
cloudy eyes, look for a fresher specimen.
 How to handle?
• Fish should be fisplayed on a thick bed of flesh ice preferably in a case or
undersome type of cove. Fish should be arranged with the bellies down so
that the melting ice drains away from the fish, thus reducing the chances
of spoilage.
• Never leave perishable items in a hot car unless packed in ice or in a
cooler. It’s always a good idea to keep your refrigerator temperature
bestween 32 to 38°F and your freezer at 0°F of colder.
 EGG
• Fill bowl or glass with about four inches of cold water and gently place
your egg inside. Very fresh egg will sink to the bottom and lay in their
sides. If an egg stays at the botoom but stands on the small end, its still
fine to eat just not quite as fresh.
 How to handle?
• Defrost them in refrigerator. Discard any with cracked skells.
• Do not keep put of the refrigerator more than two hours.
 FLOUR
• The best way to determine whether your flour is safe is to smell it. While
fresh flour has a neutral odor. Bad flour smells off. It can be musty or
almost sour. It may also look discolored.
 ACTIVITY #1
Identify the guidelines and maintaining the freshness of the following. List at least 3 each
set of foods. Do it in 5 minutes
• Meat
• Vegetable and Fruit
• Fish
• Egg
• Flour
 Activity #2
Write the importance of identifying the qualities of the foods. Do it in 2 min
 ASSIGNMENT
• Seek to for more guidelines and proper handling of different kind of foods and do a
reaction paper about the importance of knowing the food qualities. Minimum of 500
words.