RAW MATERIALS FOR
FERMENTATION
ROSELLE
• A low growing shrub,
belonging to the
gumamela family. Its
red petals are used for
making a fine sparkling
red wine
LIPOTE
• The fruit resembles the
duhat except for its round
shape . It has black skin with
white flesh which is sweet
when ripe. It is sometimes
called duhat matsing.
KATORI
Similar to tiesa , green unripe
and yellow when ripe.
BIGNAY
• Sometimes called
black berries . It
has small round
fruits in cluster.
Raw Materials
For Pickling ( Sour
& Sweet Pickles
• Papaya
• Cucumber
• Stringbeans
• Bamboo shoots
• Chayote
• Mustard
• raddish
Steps In
Preparing The
Raw Materials
• Sorting and grading of raw materials
needed in processing food by fermentation
• The following qualities should be observed
a. Good quality
b. Free from bruises and blemishes
c. Nutritive value
d. Fresh and firm
• Sorting and grading practices nay vary on
the different areas. Classification is based
on size and ripeness.
• After harvest , the fruits
and vegetable must be
brought to a shaded
area. Sort the fruits
according to size, color
and rind quality, discard
fruits that are injured,
bruised and misshapen.
Sanitary Food
Handling Practices
• Hygiene should be practiced to
prevent food
contamination(the
transmission of disease) and
to prevent food poisoning.
• Fruits and vegetable are
cleaned either by dipping the
fruits in plain water or wiping
individual fruits by hand with
clean soft cloth.
• Clean food – preparation areas
and equipment (ex. Using
designated cutting boards for
preparing raw meats and
vegetable). Cleaning may
involve use of chlorine bleach
for sterilization.
• Careful selection of meats
contaminated by trichinella
worms, salmonella, and other
pathogens should be avoided.
• Extreme care in preparing raw
foods s, such as sushi and
sashimi.
• Institutional dish sanitizing by washing with soap
and clean water.
• Washing of hands after touching uncooked food
when preparing meals
• Not using the same utensils to prepare different
foods.
• Not sharing cutlery when eating
• Not licking fingers or hands while or after eating.
• Not reusing serving utensils that have been licked.
• Proper storage of food to prevent contamination
by vermin.
• Refrigeration of foods( and avoidance of specific foods in
environments where refrigeration is not feasible).
• Labeling food to indicate food when it was produced ( or, as food
manufacturers prefer , to indicate its “best before date”).
• Proper disposal of uneaten food and packaging.
• Weighing- to get the exact mass of the prepared raw materials, the
weight must be taken with the use of standard weighing scale.
