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Food Processing: Curing Techniques Lesson

This document outlines a training session on food processing and curing meats. The objectives are for participants to learn how to cure materials, finish curing, and produce a finished product. The session will involve watching a video on food processing, discussing curing and its importance, and dividing into groups to make longganisa and tocino, following proper procedures. Participants will be evaluated through oral questioning and assigned to continue practicing at home. The training aims to teach food preservation methods and adding variety to diets.

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Danny Boy Semblante
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674 views2 pages

Food Processing: Curing Techniques Lesson

This document outlines a training session on food processing and curing meats. The objectives are for participants to learn how to cure materials, finish curing, and produce a finished product. The session will involve watching a video on food processing, discussing curing and its importance, and dividing into groups to make longganisa and tocino, following proper procedures. Participants will be evaluated through oral questioning and assigned to continue practicing at home. The training aims to teach food preservation methods and adding variety to diets.

Uploaded by

Danny Boy Semblante
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

Name: Elsa S.

Semine Track/Section: TVL Food Processing


Subject: Food Processing NC II Code:
Date: October 13, 2018 Time: _____am - _____ am
Saturday Duration: 3 hours
I. Objectives At the end of the demonstration the participants will be able to:
1. process food by curing
LO:4 Cure the materials
LO:5 Finish the cured materials
2. produce the finish product
3. assess the performance task

II. Subject
Matter Curing Materials and Finish Cured Materials ( Longganisa/Tocino Making)
a. Learning Resources
III. Curriculum Guide and Training Regulations
Preliminarie and Internet (Google & Youtube)
s Raw Materials/Ingredients: Lean/fat meat, Salt, Curing Salt, Phosphate, Water, Ascorbic
Acid, Refined Sugar, Ground Black Pepper, Pineapple juice
Values Integration: Diligence, Innovation, Industry and Cooperation
b. Opening Prayer
 The participants will recite the Universal Prayer “Our Father”
c. Checking of attendance
d. Review
 Teacher assist on the recap of the previous lesson learned from last meeting
e. Motivation
Asking question
IV. a. Activity
Procedure  Divide the participants into 4 groups
Let them watch a video on how to process food.
b. Analysis
 What did you observe in that video?
(Processing food)
 What is the importance of Food/Meat Processing?
(Adding variety to the diet. Saving time by reducing preparation, time and energy, as
the food has already been partially processed.)
 Did you experience making the longganisa and tocino?
 Did you know how to preserve raw materials in food like fish or meat?
( Yes/No)
 Would you like to know how to preserve meat by curing?
(Yes/No)

c. Abstraction
 Discussion
 Curing
 Importance of Food Preservation
 Raw Materials/Ingredients Longganisa and Tocino
 Procedure in Longganisa and Tocino Making

d. Application
 Group the participants into 4 groups. Let each group perform Longanisa and tocino
following the procedure.

e. Evaluation:
Oral-Questioning
f. Assignment/Agreement
 . Improve your product at home by continuous practice.

V. Remarks

VI.
Reflection

Prepared by:

ELSA S. SEMINE
Food Processing Teacher DNHS

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