INTRODUCTION. become one of the main stays among other agriculture produce. fruits and vegetables annually; out of which about 35 40% of these total

Transcription

1 ELEMENTARY FOOD PRESERVATION 1 INTRODUCTION Pakistan is an agricultural country. Fruits and vegetables production has become one of the main stays among other agriculture produce. According to one survey, Pakistan is producing almost 50 million tons of fruits and vegetables annually; out of which about 35 40% of these total horticultural commodities are glutted and wasted per year which costs approximately billion rupees (US$ 500 Million). There huge wastage and glutting is the result of many colossal problems being faced by the farmers and intermediaries. This is a dire need to bring the revolutionary changes and increase the processing need of these horticultural commodities in our country. This short course on elementary food preservation will be one of the milestones in catering and enhancing the process level and also self-employment at micro level business.

2 ELEMENTARY FOOD PRESERVATION 2 TRAINING OBJECTIVES This practical training provided to the trainees, will enable them to have good knowledge and skill on food preservation techniques at elementary level. On completion of the course the trainees should be able to :- i. Understand the process of food preservation. ii. iii. iv. Preserve the fruits and vegetables into different products. Know the baking process and manufacturing of different cereal products. Handle the various processes in food industries at front line level as a skilled worker. v. Adopt the techniques of food preservation as a business at micro level. Emphasis will be laid on character building of trainees during stay at institution by delivering motivational lectures on patriotism & discipline. CURRICULUM SALIENTS Entry level Duration Training Hours Middle 3 Months 360 Hrs Training Methodology Practical 90% Theory 10%

3 ELEMENTARY FOOD PRESERVATION 3 SKILL REQUIREMENTS After completing this course the students will attain following skills. i. Operation of different testing equipment. ii. iii. iv. Operation of different processing machines and tools. Proportional use of preservatives and other chemicals. Processing and preservation of: Different jams, jellies and marmalade. Different squashes, syrups and juices. Various Chutneys, Pickles and dried vegetables. Different bakery products. Ice-cream etc.

4 ELEMENTARY FOOD PRESERVATION 4 KNOWLEDGE REQUIREMENTS After completing this course the pass outs would have gained knowledge about: i. Food composition and different roles of food ingredients in body. ii. iii. iv. Different Chemicals and Packaging materials importance and usage. Food preservation techniques. Utilization and importance of different tools and equipments required in food preservation. v. Techniques in: Preservation of fruits, vegetables and their products. Processing and preservations of bakery products. Processing and preservation of ice cream and other products.

5 ELEMENTARY FOOD PRESERVATION 5 Sr. No. DETAIL OF COURSE CONTENTS (ELEMENTARY FOOD PRESERVATION 3-MONTHS) Topics Theory (Hours) Practical (Hours) 1. Introduction to tool, equipments and safety precautions Introduction to food and Nutrition 5-3. Introduction to food preservation techniques Importance of fruits and vegetables and their nutritional value Food Spoilage Agents Principles of food preservation Preservation methods of fruits and vegetables Preservation of fruits through squashes, juices and syrups 9. Preservation of fruits through Jams, Jellies, Marmalade and Preserve (Murabbah) 10. Preservation of fruits and vegetables through chutnies and pickles Preservation of vegetables through dehydration Preservation of milk products Composition and varieties of wheats Baking Food Tables

6 ELEMENTARY FOOD PRESERVATION 6 LIST OF PRACTICALS Sr. No. Topics 1. Preparation of squashes. 1.1 Mango Squash 1.2 Guava Squash. 1.3 Lemon Barley. 1.4 Apple Squash. 1.5 Orange Squash. 1.6 Falsa Squash. 2. Preparation of Juices and Syrups. 2.1 Mango Juice. 2.2 Mixed Fruit Juice. 2.3 Guava Juice. 2.4 Almond Syrup. 2.5 Alaichi Syrup. 2.6 Sandal Syrup Falsa Syrup. 2.8 Red Syrup. 3. Preparation of Jams, Jellies and Marmalmalades 3.1 Mango Jam. 3.2 Apple Jam. 3.3 Mixed Fruit Jam. 3.4 Mango Jelly 3.5 Apple Jelly. 3.6 Orange Jelly. 3.7 Guava Jelly 3.8 Orange Marmalade. 4. Preparation of preserves (Murabah) 4.1 Apple Preserve. 4.2 Carrots Preserve 4.3 Amla Preserve 4.4 Mango Preserve 5. Preparation of Pickles and Chutnies 5.1 Mango Pickle 5.2 Lemon Pickle. 5.3 Mixed Vegetables Pickle. 5.4 Mango Kasundi. 5.5 Sweet Mango Chutnie. 5.6 Sour (Tursh) Mango Chutnie. 5.7 Dried Plum Chutni. 5.8 Tomato Ketchup 6. Preparation of Dried Vegetables.

7 ELEMENTARY FOOD PRESERVATION Dehydration of Potato 6.2 Dehydration of Onion. 6.3 Dehydration of Garlic. 6.4 Dehydration of Carrots. 6.5 Dehydration of Peas. 6.6 Dehydration of Spinach. 6.7 Dehydration of Bitter gourd. 6.8 Dehydration of Maithi. 6.9 Dehydration of Cauliflower Dehydration of Ladyfinger. 7. Preparation of Milk Products 7.1 Preparation of Milk Products. 7.2 Rusmalai. 7.3 Fruit Ice-Cream 7.4 Vanilla Ice Cream. 8. Bakery Products 8.1 Simple Biscuits. 8.2 Salty Biscuits. 8.3 Nan-Khatai. 8.4 Simple Cake. 8.5 Chocolate Cake. 8.6 Pastery. 8.7 Simple Bread. 8.8 Banana and Butter Icing. EMPLOYABILITY OF PASS OUT

8 ELEMENTARY FOOD PRESERVATION 8 The pass outs of this course will be able to work in the following areas and positions i. Self-employed / run their business of food products at Micro Level ii. Front line skilled worker in different food processing industries, quick service restaurants / fast foods.

9 ELEMENTARY FOOD PRESERVATION 9 Name of trade Duration of course Sr. No. LIST OF TOOLS AND EQUIPMENTS (FOR A CLASS OF 25 STUDENTS) Nomenclature Of Equipment Elementary food preservation 3 months Quantity 1. Hand Refractometer (Range 0-32 Brix) Hand Refractometer (Range Brix) Hand Refractometer (Range Brix) PH meter Lactometer Weighing balance (Capacity One Kg.) 7. Preparatory tools (knives etc) Stainless steel perforated trays Plastic tub (Capacity 50 litre) Juice Blender Thermometer (Range C 0 ) Thermometer (Range 0-300C 0 ) Bread Pans (Standard Size) Cake Pans (Standard Size) Icing gun Biscuit gun Biscuit cutting dies Cutting board for biscuits (Size 3 x 4 ) Rolling pin Baking trays Kettle (Stain legs steel) Capacity 5 litre Kettle (Stainless Steel) Capacity 10 litre 23. Chemicals and preservations One Kg / Litre each