Mincing is mainly done for size reduction and homogenization.
Slicing refers to cutting food into broad or flat thin pieces.
Julienne refers to cutting thinner and thinner lengthwise strips of food.
Rondelle or rounds refers a type of cut that creates round or oval, flat pieces by cutting a cylindrical vegetable crosswise.
Filleting is a cutting technique for cutting off meat or fish from the bone.
Trimming is the removal of inedible parts or parts with defects and cutting it to a size appropriate for further processing.
Peeling is the removal of the outer covering or skin of a fruit or vegetable. It is achieved by mechanical cutting or by application of steam, hot water or heated air. In large-scale operations it is done through abrasion or caustic peeling.
In knife peeling, fruits and vegetables are pressed against stationary or rotating blades to remove the skin. Knife peeling is used for fruits where the skin can be easily removed with little damage.
In abrasion peeling, the material is fed onto roller peelers or fed into a rotating bowl line with carborundum. Abrasion peeling is ideal for root crops although it has higher product loss than knife peeling.
In caustic peeling, a fruit or vegetable is submerged in a diluted solution of sodium hydroxide. The skin may be then removed by mechanical scrubbers or high-pressure water sprays.
TOPIC 4: Storing
STORING help preserve the condition of raw materials that are not yet in line for processing.
STORING OF MEAT
Carcass Meat should be stored at 1 to 3°C . You may wrap meat in freezer paper to avoid freezer burns and for easier cleaning of drips.
It is best to cut meat to its desired shape before placing it in the freezer or refrigerator .
Individual meat cuts , ground meat should be covered in plastic or steel stray and stored at 0 to 2°C.
Poultry should be stored at 0 to 2°C and packed in a plastoc bags to avoid leaks from contaminating other food items .
Meat can be vacuum-sealed or placed in food grade
containers for storing.
Label your meat package and practice the First In First Out Rule.
STORING FISH
Fish and Shellfish should be packed in ice and stored at -1 to 1°C.
After cleaning , fish should be in refrigerator and used with 1 to 2 days . For later processing , store fish in the freezer.
Fish may be stored in a vacuum seal bag or stored in a freezer bag filled with water .
Label your fish package and practice the First In First Out Rule.
Storing Eggs
Store Eggs in a refrigerator to maintain its freshness.
As much as possible, do not remove from the carton to prevent eggs from absorbing strong odor of the other foods in the refrigerator.
Keep the eggs in the cold part of the refrigerator and not by the door . The recommended temperature for the eggs is between 3 to 4°C.
Store the eggs with the large end up to keep the yolk centered.
STORING FRUITS and VEGETABLES
Produce that are to be refrigerated should be stored at 4 to 7°C.
Leafy Greens ahould be refrigerated in a container or sealed in a plastic bag.
Squash , Garlic , Onion and Root Crops should be stored in a cool , dark and dry place not in a fridge.
Unripe Tomatoes should be stored at room temperature and away from direct sunLight. Once riped they may be refrigerated.
Cut the green tops off carrots and place carrots in a plastic bag before storing in a refrigerator.
Store Cucumber in temperature above 10°C.
Mango , Banana and the Lime can left in room temperature while apples can be stored in a refrigerator.
Pineapple can be stored upside down at room temperature or in the fridge to allow sugar concentration to spread throughout the fruit.
Don't store fruits and vegetables together as fruits produce sthylene gas which ripen and catalyzes food spoilage.
Poke holes in a plastic bags to allow vegetables to breathe. You can also opt for reusable mesh bags.
UNIT 3: Basics of Food Processing
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