Washing meat for food processing will make mixtures watery and will invite microbial growth.
If unsure of the source, wash meat gently under cold running water and strain with a colander before storing it in the freezer.
Washing and Cleaning Fish
GUTTING
- Spread the stomach open and remove the guts and entrails
- Scoop out the fish’s kidney by the spine if it has one.
- Rinse your fish under cold water and clean the abdominal cavity.
SCALING
- Rinse the fish under fresh, cold running water; this will help to loosen the scales.
- Lay the fish on top of several sheets of newspaper. This way, the scales will fall directly onto the paper and make it easy for you to clean up.
- Grasp the fish firmly by the tail and, using the blunt edge of a knife, start to scrape away the scales moving from the tail to the head.
- Rinse the fish under running water to remove any remaining scales.
- Turn the fish over and repeat on the other side.
- Check to make sure that all of the scales have been removed by running a finger against the grain of the fish, use care to avoid any sharp fins.
Washing and Cleaning Eggs
If your eggs come from commercial suppliers, washing them is no longer recommended.
This is because washing is already a part of commercial egg processing. Washing the eggs further will only drive bacteria into the pores of the shell.
Freshly laid eggs have a natural coating which helps prevent bacteria from getting into the shell. Washing will only remove this protective layer so it is not recommended.
However, if you are unsure of the source of the egg, you may remove the dirt and residue in the eggshells with a dry scouring pad.
Washing and Cleaning Fruits and Vegetables
Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating.
Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
Remove the outermost leaves of a head of lettuce or cabbage.
TOPIC 3:
Cutting Techniques
Knife skills are one of the basic requirements in preparing raw materials for food processing. Knowledge of appropriate cutting tools , as well as their proper handling, is required.
Cutting is reducing the size of fibrous material in order to prepare foods for further processing.
Some of the basic knife cuts in food processing include:
UNIT 3: Basics of Food Processing
Start from the beginning
