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MELC - AFA - Food Processing-Fermentation-Pickling - G7-8

This document outlines a food processing course focusing on fermentation, pickling, and sugar concentration. It includes 5 learning objectives for fermentation and pickling covering preparing equipment and materials, performing alcoholic and lactic acid fermentation of various foods, and fermenting fish. It also includes 1 learning objective for sugar concentration covering preparing equipment. The course is 40 hours over 4 quarters and includes performance standards and essential learning competencies for each objective.

Uploaded by

Edilbert Bonifacio Gayo
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2K views3 pages

MELC - AFA - Food Processing-Fermentation-Pickling - G7-8

This document outlines a food processing course focusing on fermentation, pickling, and sugar concentration. It includes 5 learning objectives for fermentation and pickling covering preparing equipment and materials, performing alcoholic and lactic acid fermentation of various foods, and fermenting fish. It also includes 1 learning objective for sugar concentration covering preparing equipment. The course is 40 hours over 4 quarters and includes performance standards and essential learning competencies for each objective.

Uploaded by

Edilbert Bonifacio Gayo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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426

pickle and dry cure mixture in line


with approved specifications

LO 4. Cure the materials TLE_AFFP9-


4.1. Cure mixture at room temperature or 12SL-IIa-b
refrigerated temperature at
appropriate number of days
4.2. Submerged materials being cured in
solution to obtain even distribution/
penetration of cure mixture in line
with approved specifications

LO 5. Finish the cured materials 1 WEEK TLE_AFFP9-


12SL-IIc-e
5.1. Wash and drain cured food materials
from the solution, in accordance with
standard operating procedures
5.2. Boil and dip in grana solution salted
eggs according to approved
specifications
5.3. Transfer the cooked products to
containers and cool according to
specifications.

GRADE LEVEL: Grade 7/8


SUBJECT: FOOD PROCESSING (FERMENTATION/PICKLING)
NOMINAL HOURS: 40 HOURS
COMPONENT: AGRI-FISHERY ARTS

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION K-12 CG
Code
The learner demonstrates The learner independently LO 1. Prepare equipment, tools and utensils 1 WEEK TLE_AFFP9-
understanding food demonstrates procedures of 1.1. Select equipment, tools and utensils for 12FR-IIh-i
processing by fermentation fermentation and pickling. fermentation and pickling are according
and pickling. to requirements
427

1.2. Check and calibrate equipment, tools and


utensils in accordance with
manufacturer’s specifications
1.3. Prepare and sanitize equipment/ utensils
for the above food processing methods
are according to manufacturer’s
specifications

LO 2. Prepare raw materials 1 WEEK TLE_AFFP9-


2.1. Sort and grade raw materials according to 12FR-IIj-II
approved criteria and enterprise
requirements
2.2. Prepare the sorted and graded fresh fruits
and vegetables according to required
sizes and shapes
2.3. Prepare fish and other marine products
according to specifications

LO 3. Perform alcoholic fermentation of fruits 3 WEEKS TLE_AFFP9-


and vegetables 12FR-IIIb-d-
3.1. Mix prepared fruit with water according 3
to specifications
3.2. Boil mixture in accordance with
specifications and enterprise
requirements
3.3. Extract juice in accordance with
specifications and enterprise
requirements
3.4. Cool and mix extracted juice with other
ingredients like sugar and yeast in
accordance with specifications
3.5. Ferment juice for 1-2 weeks as required
3.6. Filter and heat fermented juice according
to specifications
428

LO 4. Perform acetic acid/ lactic acid 1 WEEK TLE_AFFP9-


fermentation/ pickling of vegetables 12FR-IIIe-g-
4.1. Mix alcoholic liquid with mother vinegar 4
according to specifications
4.2. Ferment mixture for 2-4 weeks according
to standard procedures
4.3. Filter mixture and clarify filtrate according
to specifications
4.4. Heat acetous liquid according to
specifications

LO 5. Ferment fish and other marine products 1 WEEK TLE_AFFP9-


5.1. Mix fish and other marine with required 12FR-IIIh-i-
salt according to mixing requirements 5
5.2. Ferment the mixture of fresh and other
marine products for 1-2 weeks in
fermentation vats/vessels according to
standard procedures
5.3. Heat fish paste/fish sauce according to
standard procedures

GRADE LEVEL: Grade 7/8


SUBJECT: FOOD PROCESSING (SUGAR CONCENTRATION)
NOMINAL HOURS: 40 HOURS
COMPONENT: AGRI-FISHERY ARTS

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING DURATION K-12 CG
COMPETENCIES Code
The learner demonstrates The learner demonstrates LO 1. Prepare Equipment, Tools and 1 week TLE_AFFP9-
understanding on food independently the method of food Utensils 12SC-IVa-b-1
processing by sugar processing by sugar concentration. 1.1. Prepare equipment, tools and
concentration. utensils for preserving foods by
sugar concentration in accordance
with manufacturer’s manual
1.2. Calibrate equipment, tools and

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