COMPETENCY-BASED LEARNING MATERIAL

Sector : Agriculture and Fishery, Processed Food and Beverage

Qualification Title : Food Processing NC II

Unit of Competency : Process Foods by Salting, Curing and Smoking

Module Title : Processing Foods by Salting, Curing and Smoking

By: Jessa E. Digan

Tagum City, Davao Del Norte
Competency Based Training (CBT)

Competency Based Training is training that is designed to allow a learner to

demonstrate their ability to do something. Competency-based training also refers
to a learning model where students must demonstrate the required level of
knowledge and skill (competency) on a task prior to advancing to the next task.

Training Delivery
• Introduce the topic by explaining why it is relevant to the learners’ lives.
• Give the learners an overview of the day
• Tell stories that illustrate concepts from your own experience - they will
remember those above all else!
• Teach back - periodically have learners explain what you delivered to others
learner in their own words.
• After each topic, give learners an opportunity to discuss, practice, and/or ask
questios. Do not squeeze topic to close together. Reflection is an important
part of learning and helps people remember.
• Give learners opportunities to get up, move, and stretch throughout the
training. An active body stimulates the mind.
Ten Principles of CBT

1. The training is based on the curriculum developed from the competency

standards.
2. Learning is modular in its structure.
3. Training delivery is individualized and self-paced.
4. Training is based on work that must be performed.
5. Training materials are directly related to the competency standards and
curriculum modules.
6. Assessment is based on the collection of evidence of the performance of work
to the industry-required standards.
7. Training is based on and off-the-job components.
8. Training allows Recognition of Prior Learning (RPL).
9. Training allows for multiple entry and exit.
10. Approved training programs are nationally accredited.

Date Developed: Document No.

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Difference between Traditional Education and CBT
Traditional Education
➢ Instructors focus on managing instruction
➢ Students all cover the same material
➢ Students all proceed from one topic to the next all the same time
➢ The instructor controls the learning pace
➢ All students are tested on

CBT
➢ Instructors focus on managing learning.
➢ Different traines maybe trained for different unit of competency within
the same program.
➢ Each trainee moves on the next task only after mastering the task he
or she is currently working on.
➢ Each trainee progress his or her own pace.
➢ Each trainee is tested when ready to demonstrate mastery.

Role of a Trainer
▪ Installs confidence in the learner by providing experiences where
learners may achieve
▪ Serves as team member to determine what is to be learned
▪ Stimulates traine’s motivation
▪ Evaluates student achievement
▪ Assist each trainee in designing a personalized plan of study
▪ Assist learners to obtain individualized rewards
▪ Manages learning instead of providing information
▪ Diagnose and solves learning problems

Role of a Trainee

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 ▪ May request to receive credit for what they already know
▪ Selects what and when they want to learn
▪ Consider their preference for learning style
▪ Learners at their own rate and decide when they are going to perform
the tasks
▪ Graded on the achievement of the standards or crieteria of each task
▪ Evaluate their own progress
▪ Move freely in the workshop
▪ Responsible for what they learn and when they learn it

INSTITUTIONAL ASSESSMENT
Institutional Assessment is to be undertaken by the learner who enrolled in a
structured learning program to determine the achievement of competencies. It is
administered by the trainer/assessor at end of each learning module.
The result of the institutional assessment may be considered as an evidence for
national assessment.

Date Developed: Document No.

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 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome!

Welcome to the module in “Processing Foods by Salting, Curing and Smoking”.

This module contains training materials and activities for you to complete.
The unit of competency Weld Carbon Steel Plates and Pipes Using SMAW
contains knowledge, skills and attitudes required Food Processing NC II.
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome there are
Information Sheets, Self-Checks, Task Sheet and Job Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator for
assistance.
The goal of this course is the development of practical skills. To gain these skills, you
must learn basic concepts and terminologies. For the most part, you'll get this
information from the Information Sheets and TESDA Website, www.tesda.gov.ph
This module is prepared to help you achieve the required competency, in
Processing Foods by Salting, Curing and Smoking.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum
supervision or help from your instructor.
Recognition of Prior Learning (RPL)

You may already have some of the knowledge and skills covered in this module
because you have:

1. Been working for some time

2. Already have completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do
the same training again. If you have a qualification or Certificate of Competency from
previous trainings show it to your trainer. If the skills you acquired are still current
and relevant to this module, they may become part of the evidence you can present

Date Developed: Document No.

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for RPL. If you are not sure about the currency of your skills, discuss it with your
trainer.

After completing this module ask your trainer to assess your competency. Result of
your assessment will be recorded in your competency profile. All the learning
activities are designed for you to complete at your own pace.

Inside this module you will find the activities for you to complete followed by relevant
information sheets for each learning outcome. Each learning outcome may have
more than one learning activity.

Remember to:
• Work through all the information and complete the activities in each section.
• Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
• Most probably your trainer will also be your supervisor or manager. Your
trainer is there to support you and show you the correct way to do things.
• You will be given plenty of opportunity to ask questions and practice in your
respective laboratory. Make sure you practice your new skills during regular
training schedule. This way you will improve both your speed and memory
and also your confidence.
• Use the Self-checks, Job Sheets at the end of each section to test your own
progress.
• When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart and Achievement Chart.
• You need to complete this module before you can move on to the next
module.

TRAINEE ENTRY REQUIREMENTS

➢ Trainees or students wishing to gain entry into this course should
possess the following requirements:
• can communicate both oral and written
• physically and mentally fit
• with good moral character
• can perform basic mathematical computation
BASIC COMPETENCIES

Date Developed: Document No.

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Unit of Learning Methodology Assessment
Competency Outcomes Approach
1.Participate in1.1 Obtain • Group • Demonstration
workplace and convey • Discussion • Observation
communication workplace • Interaction • Interviews/
information Questioning
1.2 Complete
relevant work
related
documents
1.3
Participate in
workplace
meeting and
discussion
2.Work in a 2.1 Describe • Discussion • Demonstration
team and identify • Interaction • Observation
environment team role and • Interviews/
responsibility Questioning
in a team
2.2 Describe
work as a
team member
3.Practice 3.1 Integrate • Discussion • Demonstration
career personal • Interaction • Observation
professionalism objectives • Interviews/
with Questioning
organizational
goals
3.2 Set and
meet work
priorities
3.3 Maintain
professional
growth and
development

Date Developed: Document No.

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4.Practice 4.1Evaluate • Discussion • Observation
occupational hazard and • Plant tour • Interview
health and risks • Symposium
safety 4.2 Control
procedures hazard and
risks
4.3 Maintain
occupational
health and
safety
awareness

COMMON COMPETENCIES

UNIT of Learning Methodology Assessment

Competency Outcomes Approach
• Written
1.Apply Food Safety 1.1 Wear • Demonstration
examination
and Sanitation personal • Dual training
• Demonstration
protective • Individual Self -
equipment of practical skills
placed training
• Direct
1.2 Observe • Lecture
observation
personal • Interview
hygiene and
good
grooming
1.3
Implement
food
sanitation
practices
1.4 Render
safety
measures
and first aid
procedures

Date Developed: Document No.

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 1.5
Implement
housekeeping
activities
• Written
2.Use Standard 2.1 Identify • Demonstration
examination
Measuring standard • Dual training
• Demonstration of
Devices/Instruments measuring • Individual Self -
devices and practical skills
placed training
• Direct
instruments • Lecture
observation
2.2 Review • Interview
the
procedures in
using
standard
measuring
devices and
instruments
2.3 Follow
procedures of
using
measuring
devices and
instruments
• Written
3.Use Food 3.1 Perform • Demonstration
pre – examination
Processing Tools, • Dual training
• Demonstration of
Equipment and operation • Individua Self –
Utensils activities practical skills
placed training
• Direct
3.2 Operate, • Lecture
observation
monitor and • Interview
maintain
Food
Processing
Equipment
3.3 Perform
post
operation
activities

Date Developed: Document No.

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 • Written
4.Perform 4.1 Gather, • Lecture
examination
Mathematical summarize • Practical exercise
Computations and tabulate • Demonstration of
the recorded practical skills
data • Direct
observation
4.2 Review • Interview
the various
formulations
4.3 Calculate
production
input and
output
4.4 Compute
production
cost
• Written/oral
5.Implement Good 5.1 Perform • Audio visual
pre – work Examination
Manufacturing • Lecture/Discussion
Practice activitties in • Demonstration
relation to
GML
5.2 Identify
requirement
of

Date Developed: Document No.

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 CORE COMPETENCIES

Unit of Learning Methodology Assessment

Competency Outcomes Approach
• Observation
1.Process foods 1.1 Identify and • Lecturette
• Demonstration
by salting, curing prepare the • Discussion
• Questioning
and smoking different • Demonstration
equipment,
apparatus, tools
and utensils for
salting, curing
and smoking.
1.2 Perform
proper cleaning
operation and
sanitation of the
different
equipment,
apparatus, tools
and utensils.
1.3 Perform
proper cleansing
operation and
sanitation of the
work area.
1.4 Check and
calibrate the
different
equipment,
apparatus, tools,
utensils for the
process.
1.5 Identify raw
materials needed
for salting, curing
and smoking.
1.6 Sort and

Date Developed: Document No.

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 grade fish/other
marine products,
meat and eggs
for salting, curing
and smoking.
1.7 Clean, wash
and weigh raw
materials in
preparation for
salting, curing
and smoking.
1.8 Measure and
weigh the
required raw
materials
ingredients
adjuncts for
salting, curing
and smoking.
1.9 Measure and
weigh the
required
ingredients for
pumping pickles,
lover pickles and
dry cure
according to
specifications.
1.10 Mix curing
ingredients and
prepared
materials
1.11 Follow
processing
step/techniques
in salting, curing
and smoking.
1.12 Produce
quality salted,

Date Developed: Document No.

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 cured and
smoked
procedures.
1.13 Produce
quality sugar,
concentrated
products.
• Observation
2.Process food 2.1 Identify and • Demonstration
• Demonstration
by fermentation prepare the • Discussion
and pickling different • Questioning
equipment, tools • Written Test
and utensils for
process tools by
fermentation and
pickling.
2.2 Perform
proper cleaning
operation and
sanitation of the
different
equipment,
utensils for the
process.
2.3 Perform
proper cleaning
operation and
sanitation of work
area
2.4 Check and
calibrate the
different
equipment tools,
utensils for the
process.
2.5 Identify the
raw materials and
other ingredients
needed in the
fermentation of

Date Developed: Document No.

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 food products.
2.6 Sort and
grade fresh fruits
and
vegetables/fish
and marine
products
according to
specification.
2.7 Wash, peel
and slice fruits
and vegetables
according to
specified sizes.
2.8 Prepare
appropriate pick
solutions
according to
specifications.
2.9 Mix prepared
fruit and
vegetables
according to
specifications.
2.10 Extract juice
needed for
fermentation.
2.11 Mix juice
extract with
appropriate
amounts of
ingredient for
alcoholic
fermentation
according to
specifications.
2.12 Mix alcoholic
solution with
appropriate

Date Developed: Document No.

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 amounts of
matter vinegar for
acetones
fermentation
according
fermentations.
2.13 Weigh
eviscerated/wash
and drain fresh
fish other marine
products.
2.14 Mix fish and
other marine
products with salt
according to
specifications.
2.15 Follow the
processing steps
procedures for
pickling/fermentin
g food products.
2.16 Produce
quality
pickled/fermented
fruits and
vegetables, fish
and other marine
products.
• Iinterview
3.Process food 3.1 Identify and • Disussion
• Demonstration
by sugar prepare the • Demonstration
concentration different
equipment
apparatus, tools
and utensils for
preserving foods
by sugar
concentration.
3.2 Perform
proper cleaning

Date Developed: Document No.

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 operation of the
different tools,
equipment,
apparatus and
utensils for the
process.
3.3 Perform
proper cleaning
and sanitation of
work area.
3.4 Check and
calibrate the
different
equipment,
apparatus, tools
and utensils for
the process.
3.5 Identify the
raw materials and
others ingredients
needed for
preserving fruits
& vegetables by
sugar
concentration.
3.6 Sort and
grade fruits &
vegetables
according to
specifications.
3.7 Clean, wash
and weigh the
raw materials in
preparation for
preserving by
sugar
concentration.
3.8 Slice/cut fruits
& vegetables

Date Developed: Document No.

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 according to
specifications.
3.9 Pre-treat
slice/cut materials
according to
application.
3.10 Measure
and wash
required
ingredients.
3.11 Mix
prepared
materials and
ingredients
according to
standards .
3.12 Follow
processing
steps/procedures
in preserving
fruits &
vegetables by
sugar
concentration.
3.13 Produce
quality sugar
concentrated
products.
• Observation
4.Package 4.1 Prepare • Disussion
• Demonstration
Finished/Proces Packaging • Demonstration
sed Food Equipment Tools • Questioning
Products and Materials. • Written Test
4.2 Select and
check packaging
materials
according to the
finished/processe
d food products

Date Developed: Document No.

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 specifications.
4.3 Wash and/or
sterilize
packaging
materials of
varying sizes in
accordance with
manufacture’s
specification.
4.4 Select
appropriate tools
and equipment
according to
specified
packaging
requirements.
4.5 Check
packaging
equipment
according to
manufacture’s
specifications.
4.6 Undertake
packaging of
finished
processed,
salted/cured/smo
ked meat fish and
other marine
products,
fermented/pickled
fruits &
vegetables and
fish and other
marine products
and sugar
concentrated
fruits &
vegetables.
4.7 Perform Post

Date Developed: Document No.

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 Packaging
Procedures.
4.8 Package
Finished/process
ed food products
are sealed and
labeled according
to specifications.
4.9 Check
condition of
packaged
finished/processe
d food products to
ensure conformity
with specified
outputs.
4.10 Store
packaged
finished/processe
d food products
are according to
required
temperature and
humidity.

Date Developed: Document No.

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 FOOD PROCESSING NCII
COMPTENCY BASED LEARNING MATERIAL

LIST OF COMPETENCIES

No . Unit of Competency Module Title Code

1 Process Foods by Processing Foods AGR741301

Salting, Curing and by Salting, Curing
Smoking and Smoking

2 Process Food by Processing Food AGR741302

Fermentation and by Fermentation
Pickling and Pickling

3 Process Food by Processing Food AGR741303

Sugar Concentration by Sugar
Concentration

4 Packaged Packaging AGR741304

Finished/Processed Finished/Processed
Food Products Food Products

Date Developed: Document No.

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 MODULE CONTENT

Unit of Competency : Process Foods by Salting, Curing and Smoking

Module Title : Processing Foods by Salting, Curing and Smoking

Module Descriptor : This module covers the procedure in preparing raw

materials for salting, curing and smoking.

Nominal Duration :142 hours

LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1. Prepare equipment tools, materials, and utensils
LO2. Prepare the raw materials
LO3. Prepare Salting and Curing Solutions and Mixtures.
LO4. Cure Materials
LO5. Finish the Cured Materials

Date Developed: Document No.

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LO1. PREPARE EQUIPMENT TOOLS, MATERIALS AND UTENSILS

Contents:
1. Identify and prepare the different equipment, tools materials and utensils.
2. Perform proper cleaning operation and sanitation of the different equipment,
tools materials and utensils to process foods by salting, curing and smoking.
3. Check and calibrate the different equipment tools, materials and utenails for
salting, curing and smoking.

Assessment Criteria:
1. Components of different equipment tools, materials and utensils to process
foods by salting, curing and smoking.
2. Uses of different equipment tools, materials and utensils are identified.
3. Function and parts of the different equipment tools, materials and utensils.
4. Different equipment tools, materials and utensils to process foods by salting,
curing and smoking are applied with proper cleaning operation and sanitation
in accordance to manufacturer specification.
5. Different equipment tools, materials and utensils to process foods by salting,
curing and smoking are properly air dried and stored.
6. Equipment tools, materials and utensils for salting, curing and smoking are
checked and required.

Conditions:
Trainees must be provided with the following:

• Tools and utensils in food processing

• Cutting Equipment
• Salting Equipment
• Smoking Equipment

Date Developed: Document No.

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Methodologies:
• Demonstration
• Dual Training
• Individual Self-placed training
• Lecture

Assessment Methods:
• Written Examination
• Demonstration of practical skills
• Direct observation
• Interview

Date Developed: Document No.

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 Learning Experiences

Learning outcome #1: Prepare equipment tools, materials and utensils

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

Read Information Sheet 1.1-1 “Prepare This Learning Outcome deals with the
Equipment Tools, Materials and development of the Institutional
Utensils.” Competency Evaluation Tool which
trainers use in evaluating their trainees
1. Tools and Utensils in Food after finishing a competency of the
Processing qualification. Go through the learning
2. Salting Equipment and Smoking activities outlined for you on the left
Equipment column to gain the necessaring
information or knowledge before doing
Use appropriate equipment tools, the tasks to practice on performing the
materials and utensils. requirements of evaluation tool. The
output of this LO is a complete
Use correct techniques to produce institutional competency evaluation
equipment tools, materials and utensils. package for one Competency of Food
Processing NC II
Prepare equipment tools, materials and
utensils to enterprise requirements and After doing all the activities for this LO1:
standards. Prepare Equipment Tools, Materials and
Utensils;; you are ready to proceed to the
next LO2: Prepare the Raw Materials.

Date Developed: Document No.

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 Information Sheet 1.1-1

Learning Objectives:
1. Identify equipment, tools and materials used in food processing
2. Follow procedures on checking, sanitizing, and calibration of equioment
3. Familiarize the equipment, tools materials used in food processing
Introduction
Salting, curing and smoking are processes of food preservation applied into
foods to prolong their shelf life. Good life salted, cured and smoked products
cannot be attained without the proper used of tools, utensils, materials and
equipment vital in carrying out the processes mentioned. Proper selection and
use of equipment, tools and utensils must be given priority. The following are
equipment, tools and utensils to be selected and prepared for salting, curing
and smoking.
Tools and Utensils in Food Processing
Measuring Tools

Weighing Scales – Is used to weigh products such as meat, vegetables, or fruit.

They are typically used to ensure portion uniformity.

Date Developed: Document No.

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• Measuring Spoons - Is used to measure an amount of an ingredient, either
liquid or dry.

Measuring Cup – Is used to measure the volume of liquid or bulk solid as

flour and sugar, especially for volumes from about 50 mL (2fl 02) upwards

Food Thermometer – Is used to measure the internal temperature of meat,

especially roasts and steaks, and other cooked foods.

Refractometer – Is used to measure dissolved solids content of fruits and

vegetables, sugar concentration of sap and syrup for food.

Date Developed: Document No.

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 Salinometer – Is used to measure salinity or dissolved content.
Cutting Equipment

Knives – Is used for cutting meat, dicing vegetables, disjointing some cuts,
slicing herbs, and chopping nuts.

Descaler or Scaler – Is used to remove scales of fish.

Can Sealer – A can sealer is a machine that seals the can lid to the can body
in a way that is completely airtight.

Date Developed: Document No.

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 A. Smoke House – A smokehouse is a building where meat or fish is cured with
smoke. The finished product will be stored in the building, sometimes for a
year or more.

B. Freezer And Refrigerator – Is used in maintaining freshness of raw

materials and in providing an ideal low or ambient temperature for storing
processed tools.
Salting Equipment
1. OIL DRUM – Is used as container to keep salted fish during the process.

2. EARTHEN POTS – Is used for storing salted products.

3. WOODEN SHOVEL – Is used for mixing mixture of salt and small fish for
salting.

4. WOODEN SALTING SALT – Is used as a container for salting process.

Smoking Equipment
1. Baklad – made of bamboo used for drying the fish prior to smoking.
2. Bakol – a bamboo basket use to transport smoked.
3. Bistay – is used to separate large and smaller objects. It is also used to
collect sun dried firsh.
4. Dinarayan – is a smoking traymade of word.
5. Panakip – is used for covering to make the fish submerged in salt while
boiling.

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 6. Panandok – is a big metal ladle scoop up the cooked fish from the boiling
brine.
Other Equipment
1. Chopping Board – is a wooden or plastic board on which foods (such as fish,
meats, and vegetables are cut.)
2. Tong – is used to grip and lift objects instead of holding them directly with
hands.
3. Utility Trays – is used for mixing liquids or transferring product from one
container to another.

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 Self Check 1.1-1

Instruction: Read the question carefully. Select the letter of the correct answer from
the given choices. Write only the letter of your choice on the space provided.
______1. Is used to measure the volume of liquid or bulk solid.
a. Refractometer b. Weighing Scales c. Smoke House d. Measuring Cup
______2. Is use sto measure dissolved solids content of fruits and vegetables.
a. Panakip b. Refractometer c. Tong d. Salinometer
______3. Is used to measure salinity or dissolved content.
a. Measuring Cup b. Utility Trays c. Salinometer d. Wooden Shovel
______4. Is a building where meat or fish is cured.
a. Smoke House b. Can Sealer c. Earthen Pots d. Wooden Salting
______5. Is used as container to keep salted fish during the process.
a. Refractometer b. Chopping Board c. Refrigerator d. Salting
Equipment
______6. Used to remove scales of fish.
a. Can Sealer b. Descaler or Sealer c. Smoke House d. Panandok
______7. Is used to weigh products such as meat, vegetables or fruit.
a. Refractometer b. Measuring Cup c. Weighing Scales d. Tong
______8. A bamboo basket used to transport smoked.
a. Bistay b. Baklad c. Bakol d. Panakip
_____ 9. Is a big metal ladle scoop up the cooked fish from the boiling brine.
a. Panandok b. Panakip c. Chopping Board d. Tong
______10. Is used to grip and lift objects instead of holding them directly with hands.
a. Utility Trays b. Chopping Board c. Panandok d. Tong

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 Answer Key

1. d
2. b
3. c
4. a
5. d
6. b
7. c
8. c
9. a
10. d

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LO 2: PREPARE THE RAW MATERIALS

Contents:
• Identify raw materials needed for salting, curing and smoking.
• Sort and grade fish/ other marine products, meat and eggs for salting, curing
and smoking.
• Clean, wash and weigh raw materials in preparation for salting, curing and
smoking.
Assessment Criteria:
• Raw materials needed for salting, curing and smoking are identified.
• Fish/other products are sorted and graded according to species, size and
degree of freshness in accordance with specifications
• Poultry, meat and eggs are sorted and graded in accordance with
specifications.
• Eggs for salting are cleaned and washed in accordance with approved
standard procedures.
• Poultry for curing are skinned, eviscerated and washed in accordance with
approved specifications and standard procedures.
• Meat for curing are deskinned, deboned, sliced, chopped and minced in
accordance with approved specifications and standard procedures.
• Fish/ other marine products are cleaned, descaled, eviscerated, deboned,
filleted and washed in accordance with approved specification and standard
procedures.
• Cleaned raw materials are weighed in accordance with approved
specifications.

Conditions:
Students/trainees must be provided with the following:
1. Workplace Location - Food Laboratory

2. Tools, Equipment and Materials/Supplies

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 Persona
Tools/ Utensils Equipment Protective Materials/Supplies
Equipment
Cutting implement Trolleys Hair net Fresh eggs

Scalers Wheelers Apron/lab.gown Dressed poultry

Chopping board Weighing scale Clean towel Fresh meat
Utility trays Smoke house Food gloves Fish/ other marine
products
Mouth masks

3. Training Materials
• Food processing manual

Methodologies:
• Lecture
• Discussion
• Demonstration

Assessment Methods:
1. Direct observation of the students
2. Demonstration
3. Written Exam
4. Oral Questioning/Interview

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 Learning Experiences

Learning Outcome #2: Prepare the raw materials

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

• Read Information Sheet 1.2-1 on Read all the information in the

the Raw materials needed in information sheet.
salting, curing and smoking.
• Answer Self check 1.2-1 on Raw Compare answers with the answer key.
materials needed in salting, curing You are required to get all answers
and smoking correct. If not, read the information
sheet again to answer all questions
correctly.
• Read Information Sheet 1.2-2 Perform all activities required by the
Grading and Sorting of the Raw information sheet.
materials for salting, curing and
smoking.
• Answer Self check 1.2-2 on Compare answers with the answer key.
Grading and Sorting of the Raw You are required to get all answers
materials for salting, curing and correct. If not, read the information
smoking sheet again to answer all questions
correctly.

• Read Information Sheet 1.2-3 on Perform all activities required by the

Washing and Cleaning Guidelines information sheet.
of Raw materials for Salting,
Curing and Smoking
• Answer Self-Check 1.2-3 on Compare answers with the answer key.
Washing and Cleaning Guidelines You are required to get all answers
of Raw materials for Salting, correct. If not, read the information
Curing and Smoking sheet again to answer all questions
correctly.
• Do Task sheet 1.2-1 This Task Sheet should be
accomplished to perform the cleaning of
fish

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 INFORMATION SHEET 1.2-1
Raw materials needed in salting, curing and smoking
Learning Objectives:
At the end of 3 hours, the students must be able to:
1. Identify the different types of Salt.
2. Identify the different types of meat.
3. Identify the different types of marine products.

In LO 1 of the module on processing food by salting, curing, and smoking you

learned how to prepare the tools, equipment and materials to be used. In this module
you will learn how to prepare the raw materials needed in salting, curing and
smoking.

Introduction

Treating cuts of meat with a salt solution or packing them in dry salt inhibits
most spoilage bacterial growth by reducing the amount of water available for
bacteria to grow.
Salt

In the Kitchen, there’s no ingredient more important than salt. Aside from
being one of the five basic tastes (salty, bitter, sour, and umami), salt has properties
that release food molecules into the air, giving the food an aroma- an integral part of
taste. If you’ve ever eaten your favourite food while suffering a cold, you’ll know just
how important smell is. That’s why the different types of salt are important to
distinguish between.

Salt also highlights and suppresses the different flavors we perceive in our
food. In small amounts, salt curbs bitterness, but enhances sweet, sour and umami,
giving sweet and sour dishes a more two- dimensional taste. At higher
concentrations, it reduces sweeteness and enhances umami, making it perfect for
savory and meat dishes.
1. Table salt 7. Kala Namak

2. Kosher salt 8. Flake salt

3. Sea salt 9. Black Hawaiian salt

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 4. Himalayan Pink salt 10. Red Hawaiian salt

5. Celtic Sea salt 11. Smoked Salt

6. Fleur de Sel 12. Pickling salt

Types of Salt

1. Table Salt

The most common type and is harvested from salt

deposits found underground. It’s highly refined and finely ground, with impurities and
trace minerals removed in the process. It’s also treated with an anti caking agent to
keep from clumping.

2. Kosher salt

Koshering salt- or kosher salt , in the U.S.- is flakier

and coarser grained than regular table salt. Its large grain size makes it perfect for
sprinkling on top of meat, where it releases a surprising blast of flavor. Kosher salt
also dissolves quickly, making it a perfect all- pupose cooking salt.

3.Sea salt

Harvested from evaporated sea water, sea salt is usually unrefined and coarser-
grained than table salt. It also contains some of the minerals from where it was

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harvested- zinc, potassium and iron among them- which give sea salt a more
complex flavor profile .
“Sea salt” is a pretty broad term, as it includes some of the specialty salts
described below. Sprinkle it on top of foods for a different mouth feel and bigger
burst of flavour than table salt

4. Himalayan Pink Salt

Himalayan salt is the purest form of salt in the world and is

harvested by hand from Khewra Salt Mine in the Himalayan Mountains of Pakistan.
Its color ranges from off- white to deep pink. Rich in minerals- it contains the 84
natural minerals and elements found in the human body- Himalayan salt is used in
spa treatments, as well as the kitchen.
Its mineral content gives it a bolder flavour than many other salts, so use it as
a cooking and finishing salt- or to add a bit of flair to a salt rimmed margarita! Slabs
of the stuff are used for cooking and serving (Himalayan salt retains temperature for
hours), and unfinished pieces often appear in shops as lamps.

5. Celtic Sea Salt

Also kinown as sel gris (French for “grey salt”),

Celtic sea salt is harvested from the bottom of tidal ponds off the coast of France.
The salt crystals are raked out after sinking; this, plus the mineral- rich seawater its
extracted from, gives Celtic salt its moist, chunky grains, grey hue and briny taste.
It’s great on fish and meat as both a cooking and finishing salt, as well as for
baking.

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6. Fleur de Sel

Literally “flower of salt,” Fluer de sel is a sea salt

hand- harvested from tidal pools off the coast of Brittany, France. Paper-thin salt
crystals are delicately drawn from the water’s surface, much like cream is taken from
milk. This can only be done on sunny, dry days with a slight breeze, and only with
traditional wooden rakes. Because of its scarcity and labor-intensive harvesting, fleur
de sel is the most expensive salt (five pounds will run you a cool $80), earning is the
nickname “the caviar of salts.”

7.Kala namak

Kala namak (“black salt” in Nepalese) is

Himalayan salt that’s been packed in a jar with a charcoal, herbs, seeds and bark,
then fired in a furnace for a full 24 hours before it’s cooled, stored and aged.
This process gives kala namak its reddish- black color, its pungent, salty taste
and a faint, sulphurous aroma of eggs. It’s often used in vegan ang vegetarian
dishes to give egg-free dishes the taste of egg, as well as in Ayurvedic practice.

8. Flake Salt

Harvested from salt water through

evaporation, boiling or other means, flake salt is thin and irregularly shaped with a
bright, salty taste and very low mineral content.
This shapes means the crunchy flakes salt dissolves quickly, resulting in a
“pop” of flavour. Among the different types of salt, use it as a finishing salt,
especially on meats.

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9. Black Hawaiian salt

Also known as black lava salt, black Hawaiian salt

is a sea salt harvested from the volcanic islands of Hawaii. It gets its deep, black
color from the addition of activated charcoal.
Coarse- grained and crunchy, black Hawaiian salt is great for finishing pork
and seafood.

10. Red Hawaiian Salt

Also called alaea salt, this unrefined, red

Hawaiian salt gets its name and color from the reddish, iron-rich volcanic clay
alaea.
Used for centuries in ceremonial ways for cleaning, purification and the
blessing of tools, red Hawaiian salt is also great in the kitchen, adding an attractive
finish and robust flavour to seafood and meat, as well as traditional island dishes
like poke and pipikaula, a Hawaiian jerky.

11. Smoked Salt

Slow-smoked up to two weeks over a

wood fire (usually hickory, mesquite, apple, oak or alder wood), smoked salt adds
an intense and, yes, smoky flavour to dishes.
The tastes will vary from brand to brand depending on the time smoked and
the wood used. Smoked salt is the best of the different types of salt to use for
flavouring meats and heartier vegetables, like potatoes.

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12.Pickling salt

Used for pickling and brining, pickling salt

does not contain any added iodine or anti- caking agents, nor many of the trace
minerals of sea salt, which can cause ugly discoloration of the preserved food.
Types of Meat

1. Pork

Pork is one of the most popular forms of meat in the world. Despite some
confusion on the issue, pork is classed as red meat. This is because it contains a
large amount of myoglobin, a protein responsible for the red color of meat. Bacon,
Ham, Hot dogs, Jamon, Prosciutto, Salami, Sausages and Spam are some meat
products that uses pork.

Benefits
• Pork is a particularly significant source of thiamine (vitamin B1). The content
of this important vitamin is much higher than in other meat and plays an
essential role in glucose metabolism and protecting cardiac health.
• Much cheaper than most other meat.
• Pork contains decent amounts of selenium and zinc, which are responsible
for boosting the immune system, defending against
stress, and optimal hormone production.
Concerns
• Compared to other meats, pork contains extremely high levels of omega-6
fatty acids. Despite being essential for health, an unbalanced ratio of omega-6
to omega-3 can be pro-inflammatory in nature.

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 • Pork is more susceptible to bacterial contamination and food-borne illness
than other meat; ensuring pork is thoroughly cooked is essential.
2. Beef

When most people think of red meat, they probably imagine beef. There are
many different beef products and cuts of beef, ranging from hamburgers to rib eye
steaks. While mainstream health advice often dictates selecting the leanest cuts of
red meat, fatty cuts of beef are perfectly healthy.
Benefits
• Despite fearmongering over the fat content of beef, the main fatty acid in beef
is none other than oleic acid. If you haven’t heard of it before, then it’s the
main fat in olive oil (and known as “heart healthy”)
• Beef contains a wide variety of beneficial compounds that include creatine,
conjugated linoleic acid (CLA), and glutathione
Concerns
• Excessive beef consumption can increase circulating iron to unhealthy levels
in some individuals. These high levels can increase the risk of various
cancers and cardiovascular disease. This risk is especially the case in those
with a genetic mutation called hemochromatosis, which causes over-
absorption of heme iron.
• Overcooking beef (burning) can lead to the formation of polycyclic aromatic
hydrocarbons (PAHs) and heterocyclic amines (HCAs). Both of these
compounds are carcinogens, but we can minimize their risks by sensibly
3. Lamb and Mutton
Both lamb and mutton are very similar types of meat, with one fundamental
difference;
➢ Lamb is from a sheep less than one-year-old
➢ Mutton is the meat of an adult sheep
Just like beef and pork, there are variety of popular lamb cuts- perhaps lamb
chops are the most popular.

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Benefits
Generally speaking, both lamb and mutton is very healthy.
➢ Because sheep graze on pasture all day, the omega 6 to 3 ratio is very low-
and optimal—compared to other meats.
➢ Lamb contains a broad range of health- protective nutrients, especially zinc,
selenium and B vitamins.
Concerns
➢ Lamb is very expensive in comparison to different kinds of meat.

4. Chicken

Alongside beef and pork, chicken is one of the

‘big three’ popularity-wise. However, chicken is a different classification of meat and
comes under the poultry category. People commonly refer to as “white meat” rather
than red.
As one of the most popular foods in the world, there are all sorts of chicken-
based foods. These range from fried and roasted chicken to chicken soup and even
chicken popcorn.
Benefits
• Chicken is very cheap and easily affordable.
• For those who are trying to consume less fat/calories,
chicken offers a smaller amount than other meats but
with the same protein content.
• Chicken stock/broth offers a significant source of
gelatin. As chicken bones have a lower density than
other meats, the collagen and gelatin are far easier to
extract.
• Chicken provides a decent source of necessary
vitamins and minerals, particularly selenium, potassium,
phosphorus and B vitamins.

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Concerns
• Due to commercial chicken feed – and similar to pork – chicken contains an
excessive amount of omega-6. Whether this is problematic or not likely
depends on the overall diet.
• Bacterial contamination with strains such as E. coli and salmonella is too
common in chicken. As a result, strict hygiene procedures are necessary
when handling the raw meat.
5. Turkey

Turkey is another type of white meat, probably

best known for its appearance at the Christmas table! It has both a deeper yet drier
taste than chicken and is a less prevalent form of poultry. As mentioned above, the
most popular kind is probably roast turkey, but you can find a variety of processed
and unprocessed turkey products.
Benefits
• Turkey is among the most protein-dense of all meats, offering 17.5 grams of
protein in only 149 calories.
• Similar to chicken, turkey also provides a significant amount of B vitamins,
potassium, selenium and phosphorus.
• Turkey provides an inexpensive source of high- quality protein.
Concerns
• Similar to other forms of poultry, turkey is more likely to harbour foodborne
bacteria than red meat
6. Venison
Venison refers to the flesh of a deer, and it is a traditionally rarer type of meat.
In recent years, sales of venison have been soaring as a result of its healthy
reputation among consumers.
Benefits
• As deer live and feed in the wild, venison is one of the healthiest and most
natural varieties of meat. The excellent omega 6 to 3 ratio (2:1) shows the
benefits of an animal living on a natural diet.

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 • Venison has more vitamins and minerals than beef despite having
significantly fewer calories. In short, venison is possibly the most nutrient-
dense meat out there.
Concerns
• While there are no major health concerns, one obstacle could be the price;
venison costs a lot. Expect to pay around $30 for one pound of venison steak.
7. Duck

Duck is one of the less popular types of meat. However, it has immense
popularity in Chinese populations, where ‘ Peking duck’ is a showpiece dish. Like
chicken and turkey, we can consider duck as a kind of white meat.
Benefits
• Duck provides a significant amount of selenium, phosphorus, and B vitamins.
These vitamins are all important for optimal energy production and a well-
functioning immune system
Concerns
• Making duck at home- or having a roast duck- is perfectly healthy. However,
be aware that in Chinese cuisine, duck often comes in sauces made from a
variety of additives including sugars, oils, and monosodium glutamate (MSG).
8. Wild Boar

Wild boar is a non-domesticated pig that lives in the wild. The meat of this
animal is also known as ‘ wild boar ‘. Generally speaking, wild boar contains a higher
proportion of protein and a smaller amount of fat than regular pork.
Benefits

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 • As it lives and feeds in its natural environment, wild boar contains a higher
proportion of omega-3 fatty acids.
• Wild boar contains an array of health- protective nutrients, in particularly B
vitamins, selenium, and zinc.
Concerns
• Despite containing a higher amount of omega-3, the omega-6 to omega-3
ratio is still very high.
• Trichinella spiralis, a parasite sometimes found in pigs, occasionally
contaminates wild boar meat. There have been several outbreaks of this in
recent years, but it is very rare.

Fish and other Marine Products

Fish as Food
Fish has been an important source of protein and other nutrients for humans
from time immemorial.
In culinary and fishery contexts, fish may include shellfish, such as molluscs,
crustaceans and echinoderms.
Species
Over 32,000 species of fish have been described, making them the most
diverse group of vertebrates. In addition, there are many species of shellfish.
However, only a small number of species are commonly eaten by humans.
Common species of fish and shellfish used for food
Mild flavour Moderate flavour Full flavour
Delicate Basa, flounder, hake, Anchovy ,herring, Atlantic mackerel
texture scup, rainbow trout, lingcod, moi, orange
hardshell clam, blue crab, roughy, atlantic ocean
peekytoe crab, cuttlefish, perch, lake victoria
eastern oyster, pacific perch, yellow perch,
oyster european oyster. Sea
urchin
Medium Black sea bass, European Sable fish, atlantic Escolar , Chinook
texture sea bass, hybrid stripe salmon, coho salmon, salmon, chum
bass, bream, cod, drum, skate, Dungeness crab, salmon, American
haddock, hoki, allaska ki9ng crab, blue shad
Pollock, rockfish, pink mussel, greenshell

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 salmon, snapper, tilapia, mussel, pink shrimp
turbot, walleye, lake
whitefish, wolfish,
hardshell clam, surf clam,
cockle, jonah crab, snow
crab, crayfish, bay scallop,
chinese white shrimp
Firm texture Arctic char, carp. Catfish, Barramundi , cusk, Barracuda , Chilean
dory, grouper, halibut, dogfish, kingklip, sea bass, cobia,
monkfish, pompano, dover mahimahi, opah, mako croaker, eel, blue
sole, sturgeon, tilefish, shark, swordfish, marlin, mullet,
wahoo, yellowtail, albacore tuna, sockeye salmon,
abalone, conch, stone yellowfish tuna. blue fin tuna
crab, American lobster, Geoduck clam, squat
spiny lobster, octopus, lobster, sea scallop,
black tiger shrimp, fresh rock shrimp
water shrimp, gulf shrimp.
Pacific white shrimp, squid

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 Self Check1.2-1

Matching type
Instruction: Match column A from the kind of salt being described to Column B of
the types of salt. Write the letter of the correct answer.
Column A Column B
_____1. It is the purest form of salt in the world a. kala namak
and is harvested by hand that has color b. koshser
that ranges from off-white to deep pink. c. celtic sea salt
_____2. The most common type of salt and is d. Himalayan pink
harvested from salt deposits found under- e. table salt
ground. f. flake salt
_____3. A type of salt that has large grain size make g. mutton
it perfect for sprinkling on top of meat, h. venison
whereit releases a surprising blast of flavour. i. pork
_____4. It is also known as sel gris or grey salt and is j. chicken
harvested from the bottom of tidal ponds off k.fish
the coast of France.
_____5. It also means “black salt” in Nepalese. This
Himalayan salt that’s been packed in a jar with
Charcoal, herbs, seeds and bark, then fired in
a furnace for a full 24 hours before it’s cooled, stored and aged.
_____6. It is one of the most popular forms of meat in
the world and classified as red meat that contains
a higher content of thiamine compared to
other meat, and plays an essential role in
glucose metabolism
_____7.. It is one of the ‘big three’ popularity- wise
alongside with beef and pork and classified as
white meat.
_____8. It is the meat of an adult sheep.
_____9. It has been an important source of protein
and other nutrients for humans from time
immemorial.
_____10. It refers to the flesh of a deer, and it is a
traditionally rarer type of meat.

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 Answer Key 1.2-1

1.a
2. e
3. b
4. c
5. a
6. i
7. j
8. g
9. k
10.h

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L.O.3 : Prepare Salting and Curing Solutions and Mixtures
Contents:
1. Measure and weigh the required raw materials ingredients adjuncts for
salting, curing and smoking.
2. Measure and weigh the required ingredients for pumping pickles, cover
pickles and dry cure according to specifications.
Assessment Criteria:
1. Required salt and other ingredients and adjuncts for salting and curing are
measured and weighed in line with approved specifications and OHS
requirements
2. Required ingredients for pumping pickle, cover pickle and dry cure mixture are
measured and weighed in line with approved specifications
Conditions:
Students/trainees must be provided with the following:

• Personal protective equipment

• Small hand tools
• Large equipment

Methodologies:

• Lecture/Discussion
• Demonstration/Application
• Actual Presentation

Assessment Methods:

• Oral-recitation
• Written examination
• Direct observation

Date Developed: Document No.

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 Learning Experiences
Learning Outcome #3: Preparing salting curing solutions and mixture
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Read Information Sheet 1.3-1 “Prepare This Learning Outcome deals with the
Salting and Curing Solutions and development of the Institutional
Mixtures” Competency Evaluation Tool which
trainers use in evaluating their trainees
1. Understand the different solutions after finishing a competency of the
and mixture for curing egg and qualification. Go through the learning
meat. activities outlined for you on the left
2. Make brining solution
column to gain the necessaring
3. Demonstrate the making of salted
information or knowledge before doing
egg
the tasks to practice on performing the
requirements of evaluation tool. The
output of this LO is a complete
institutional competency evaluation
package for one Competency of Food
Processing NC II
After doing all the activities for this LO3:
Prepare Salting and Curing Solutions and
Mixtures; you are ready to proceed to the
next LO4: Cure the Materials

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 Information Sheet 1.3-1
PREPARE SALTING CURING SOLUTIONS AND MIXTURES
Learning Objectives:
4. Understand the different solutions and mixture for curing egg and meat.
5. Make brining solution
6. Demonstrate the making of salted egg
TECHNICAL TERMS
Brine solutions - refers to the mixture of salt and water
Pickle - dry cure mixture dissolved in water used to cover meat during curing
Pumping solution consist of water, salt, & other ingredients used in injecting into ham
Salinity - refers to the degree of saltiness
Saltpeter - another term for salitre, a preservative used in curing meat.
Solute - a substance dissolved in another solution

INGREDIENTS AND ADJUNCTS FOR SALTING AND CURING

The ingredients like salt, vinegar, and other spices are necessary ingredients to
make up for good cured, salted, and smoked products for fish, shellfish, meat,
poultry, and eggs.
To prepare salting and curing solutions and mixture, the following materials are
prepared, measured, and weighed in line with approved specifications.
Salting

1. Salt is a preservative that is important ingredient for salting. It draws moisture from
the muscle cells and at the same time, enters the cells of the fish by osmosis.

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2. Water is very essential and acts as a solvent in the preparation of mixtures or
brine solutions. It must be potable, clean, and fresh
Curing

1. Salt. Too much salt content may reduce protein solubility resulting to a firm texture
of the product while too low concentration yields otherwise. In curing, salt must be
used accordingly to desired concentration to give the best cured product in terms of
palatability and
2. Curing salt. Compose of 94% refined salt and 6% nitrate. The use of curing salt
must be used according to recommended dosage.
3. Vinegar. Its sour taste gives flavor, makes the product firm, and acts as a
preservative particularly to pickled products. According to Tressier and Lemon, 1951,
vinegar must contain 5% acetic acid to retard spoilage for weeks or even months if
the fishes kept in a cool rooms.
4. Sugar. It acts as a preservative. It increases the thickness of the cured pickling
solution, thus lowering the water activity. It also adds sweetness to the product.
5. Spices. This consists of black pepper, onion, and garlic that are commonly used
as flavorings for the food. They possess preservative actions that preventing
spoilage.

6. Preservatives. These are substances that inhibit or kill microorganisms that

produce a characteristic flavor and give meat a pink or red color. Examples are
nitrate or nitrite.
Specifications on the Use of Salt according to Food Authorities

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1. According to Food Standard Agency the level of salt applied in food are as follows:
➢ High is more than 1.5 per 100 g (or 0.6 g sodium)
➢ Low is 0.3 g salt or less
If the amount of salt per 100g is in between these figures, then that is themedium
level of salt.
2. The Food and Drug Administration (FDA) Food Labeling Guide Stipulateswhether
food be labeled as “free”, “low”, or “reduced/less” in respect of sodium.
3. For other health claims made about a food (e.g. low in fat, calories, etc.) a
disclosure statement is required if the food exceeds 480 mg of sodium perserving.
4. Recommended usage is 6g of salt per day.
5. Recommended level for iodized salt usage is 150 micrograms of iodine per day for
both man and woman.
6. Recommended use level for curing salt is 1⁄2 teaspoon per kilogram of meat. 0.2%
of weight of fish or 2 grams per kilogram of finished product.
Preparation of Salting and Curing Mixture and Solution for Fish
Salting is a method of preserving food commonly used in fish and meat but less
applied in fruit and vegetables. In some food, salting is combined with other
preservation methods like smoking fermenting, drying, or refrigeration.
In preparing salt and other curing mixtures for salting fish, kench salting or dry
salting are considered to determine the amount of salt needed. Using this method,
the fish are heavily salted in ratio 1:7 (one part fish, seven parts water).
It also depends on the volume of the water as in brine salting method where the
fish is immersed in brine. To prepare a brine of certain concentration, a known
weight of salt is dissolved in a known volume of water.
To prepare brine or salt solution, considered the following concentrations:
a. 10% (1:9 ratio)
b. 20% (1:4 ratio)
c. 25% (1:3 ratio))

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Example:
10% brine consists of 1 part salt and 9 parts water. If 1 cup of salt is 250
grams,then 9 cups of salt is 2,250 g/ml of water, therefore the weight of the
solution is 2,250 ml.
Note: Concentration of salt up to 20% is required to kill most species of unwanted
bacteria.
FACTORS AFFECTING THE PENETRATION OF SALT TO FISH
1. Types of salt used. If pure sodium chloride is used., penetration of salt to fish
is rapid. If salt contains impurities such as magnesium and calcium
salts.,these elements retard the penetration of salts. It may also affect the
texture (firmness) and color of the product and sometimes even the
palatability of the product.
Chemical Composition of Salt
➢ Salt is composed of sodium and chlorine. Its chemical formula is NaCl
Classes of Salt Used in Food preparation
Salt varies according to usage, chemical composition, effect to food, and one’s
preferences. These include:
➢ Table salt – highly refined salt, locally used in improving the palatability of
food
➢ Unrefined salt – consists of impurities; good for salting fish Pure salt –
contains less impurities
➢ Iodized salt – contains iodine good for goiter
➢ Sea salt – pure and organic, comes directly from sea water
B. Temperature of the brine solution. The rate at which salt penetrates the flesh is
affected by temperature. This means that the lower the temperature (about 0°C), the
slower penetration; the higher the temperature (about 15°C or more), the faster the
absorption.
C. Salt concentration. A gradual diffusion of salt into the fish results when there is a
difference on the preparation of salt concentration. A higher salt concentration,
means rapid penetration. Salt concentration maybe:
➢ Saturated solution. A solution is saturated if there is an equal amount of salt
dissolved in small amount of water.

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 ➢ Super saturated. A solution is super saturated if there is a great amount of
salt dissolved in small amount of water.
➢ Unsaturated. A solution is said to be unsaturated if it contains less amount of
salt dissolved in more amount of water.
D. Agitation of the brine. If the brine is occasionally stirred, diffusion into the fish is
accelerated.
E. Freshness of the fish. If the fish is stale, there is a rapid salt uptake resulting to
greater loss of weight.
F. Fat content of the fish. Fat content in fish hinders the importance of salt uptake
within the flesh resulting to the withdrawal of moisture.
G. Thickness of the flesh. The ticker the flesh, the slower the penetration of salt
within the flesh.
PREPARING SALTING AND CURING SOLUTIONS AND MIXTURES FOR MEAT
AND POULTRY
To prepare a curing solution, the quantity depends on the type of cure, individual
preferences, and processing requirements as stated in the procedure. Measure the
amount of ingredients using the required measuring tools. Methods of curing should
likewise be considered as mention below.
CURING EGGS
The egg, the usual food, an overlooked ingredient in the kitchen give us an
endless possibilities to explore in the kitchen in terms of its preparation. It is
considered a complete food and stands to be the most common food/ingredients in
the kitchen particularly to those who are in the baking business.
Duck eggs and other poultry eggs may be prepared in different ways. One is by
salting the eggs using the brine method or the clay method.
A.Brine Method

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1. Prepare a saturated solution (1 part salt to 3 parts water).
2. Cool the solution and strain.
3. Test for salt concentration by floating the
eggs until a small circle (similar to size of a coin) appear.
4. Immerse the egg in brine solution for 10 to
14 ays by adding heavier object on top to avoid the eggs from floating.
B.Clay Method

1. Prepare coarse salt and clay or mud paste. Mix thoroughly in the portion of 1:4 (1
part salt to 4 parts mud paste or clay).
2. Letthemuddysaltedclaycovertheeggsand cure for 10 to 14 days. This method is
more preferred if salted duck’s egg are used since the shells are thicker than chicken
eggs.
3. After 14 days, remove the salted mud covering the eggs and wash, ready for final
cooking.

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 HOMEMADE SALTED EGG

Ingredients:
✓ 24 eggs
✓ 12 cups salt
✓ 24 cups water
Procedures:
1. Measure 12 cups of salt 24 cups water. Boil and cool the mixture. Strain.
2. Place the duck eggs in a wide mouth glass jar or plastic jar.
3. Pour the brine solution into the jar. Place an object on top of the egg so as not to
float. Sealed with plastic bag filled with salt solution.
4. Cover the jar and place in a cool, dry place.
5. After 18 days, test one egg and boil to see if the solution has penetrated inside
the shell.
6. When eggs are salty enough, boil for 20 minutes.
7. Color the egg shells according to consumer or individual preference.

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CURING MEAT AND POULTRY
Curing Meat

Curing is defined as the addition of combination of salt, sugar, nitrite or nitrate, or

some spices to meat for the purpose of prolonging the shelf- life and preserving the
flavor and color of the product.
The cure ingredients can be done using the dry curing or pickle curing.
➢ In the dry cure method, the mixtures are rubbed on the food surface, mixed
intothe foods dry, or dissolved in water (brine, wet, or pickle curing).
➢ In pickle curing, the food is submerged in the brine until the meat is
completely covered with the mixture.
❖ However, when large cuts of meats are used, brine may be injected into the
muscle to have a thorough and abrupt absorption of the solution within the
flesh.
Storing cured meat should likewise be given attention not to impair the quality of
meat being cured. Store the cured meat at a low temperature similar to fish to
prevent the development of microorganisms that survive at high temperature. Cover
the meat to be cured to protect the food from being contaminated by flies or any
forms of bacteria that may result to deterioration of cured ham not only impairing the
texture, but the quality of cured meat.
PICKLE CURING METHOD
The term pickle in curing has been used to mean any brine solution that has
sugar added and applied to meats. In making hams dry cure or pickle cure method
may be applied depending on one’s choice. Curing pickles must be prepared in
advance before processing.

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In pickle curing method, the following steps are done:
1. Prepare super saturated solution as pumping pickle (4 cups super saturated salt
solution and 1 cup boiled water) diluted with cold water. Allow water to cool and with
78 degree using salinometer.
2. Addthepicklecuremixture.
3. Pour in cold cover pickle until the ham floats. Make sure the meat does not float
by placing a weight on it. Let the curing ham be immersed thoroughly in the cover
pickle solution.
4. Allow the meat to cure in the refrigerator for eight days with a maintaining
temperature of 1°C to 2°C (34°F to 36°F) until a thin scum of white mold may appear
on the surface. If this develop, change the brine and scrub it off to remove the molds.
5. Prepare another pickle solution.
6. Overhaul or repack the ham. Overhauling is done on the 5th, 10th, and 15th day in
the pickle cure method. Place the meat in a new container with the same brine as
preferred.
7.Remove the meat from the brine and drain.
In the dry curing method, the following steps are done:
1. Mix the salt, sugar, and saltpeter thoroughly.
2. Divide the curing mixture into two equal parts, one portion to be rubbed on the
surface of the meat, and half of the portion is for overhauling the meat on the third
day.

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 Self Check 1.3-1

Instruction : Fill the answers on the blank provided.

1.______is defined as the addition of combination of salt, sugar, nitrite or nitrate

2. To prepare a ______ the quantity depends on the type of cure

3.______is composed of sodium and chlorine

4.This consists of ______,______, and _______ that are commonly use as flavoring
for the food.

5. To prepare salting and curing solutions and _______

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 Answer Key

1. Curing
2. Curing Solution
3. Salt
4. Pepper, onion, garlic
5. Mixture

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L.O.4 : Cure the Materials
Contents:
1. Mix curing ingredients and prepared materials.
2. Follow processing step/techniques in salting, curing and smoking.
Assessment Criteria:
1. Curing mixture and prepared materials are mixed in accordance with
approved specifications and enterprise requirements
2. Mixture is allowed to be cured at room temperature or refrigerated
temperature at appropriate number of days.
3. Materials being cured are kept submerged in solution to obtain even
distribution/penetration of cure mixture in line with approved specifications
Conditions:

The students/trainees must be provided with the following:

• Cutting materials
• Packaging materials

Methodologies:

• Lecture/Demonstration
• Demonstration / Application
• Oral Presentation

Assessment Method:

• Oral –recitation
• Written Examination
• Observation

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 Learning Esperiences
Learning Outcome #4: Cure the Materials

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

Read Information Sheet 1.4-1 “Cure the This Learning Outcome deals with the
Materials” development of the Institutional
Competency Evaluation Tool which
1. Itlog na Maalat (Salted Eggs) trainers use in evaluating their trainees
2. How to Make Tinapang Bangus – after finishing a competency of the
Smoking of Bangus qualification. Go through the learning
3. Longanisa Recipe activities outlined for you on the left
column to gain the necessaring
information or knowledge before doing the
tasks to practice on performing the
requirements of evaluation tool. The
output of this LO is a complete
institutional competency evaluation
package for one Competency of Food
Processing NC II
After doing all the activities for this LO4:
Cure the Materials; you are ready to
proceed to the next LO5: Finished the
Cured Materials

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 Information Sheet 1.4-1
Itlog na Maalat (Salted Eggs)

Duck eggs are traditionally used to make salted eggs but chicken eggs workfine too.
Salted eggs is made by soaking the eggs in a brine solution for about three weeks or
more and keep them in a dark and dry place—preferably the cupboard. Eggs don’t
cure quickly in cooler temperatures and its curing period depends on the climate’s
temperature. In tropical countries like the Philippines, salted eggs cure after three
weeks—and it takes longer in a cooler climate like Canada.
Ingredients :
8 fresh duck (or chicken eggs) o 4 cups water
1-1/2 cups salt
Cooking Procedures :
1. Place the eggs in a wide-mouthed jar (or glass) container with a lid.
2. In a saucepan, fill in with the water and bring to boil. Add the salt graduallyand stir
until the salt is completely dissolves. Remove from heat and setaside to cool.
3. Pour the cooled salted water over the eggs, making sure the eggs should be
completely submerged with the water.
4. Cover and store the container in a dark place for at least 3 weeks. (To testthe
saltiness of the egg, take out one egg from the container after 3 weeks. Boil the egg
over high heat for 30 minutes (salted eggs takes more time to cook than regular
eggs). Let cool for a few minutes and peel the shell and taste.
4.5. If you like the saltiness of the egg, you may now take out the other eggs from
the container and boil them. Let them cool and store in the refrigerator.But, if you
want the eggs to be more salty to taste, you can leave the salted eggs in the
container for another 2 weeks.

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Longanisa Recipe (Filipino Sausage)
Longanisa are Filipino chorizos. These cured sausages are famous in almost every
Philippine region. The famous varieties of longanisa are : Vigan , Lucban, and
Guagua which were named according to the town that they came from. Pork is the
most common meat used in making this sausage; Chicken, beef, and even tuna are
sometimes used as alternatives.

Longanisa Recipe (Filipino Sausage)

This is a recipe for longanisa.
It is a type of Filipino sweet sausage.
CourseMain Course
Keyword longanisa Prep Time18 minutes Cook Time20 minutes Total Time38
minutes Servings 4
Calories711kcal AuthorVanjo Merano
Ingredients
• 2 1/4 lbs ground pork
• 1 tablespoon coarse salt
• 1/2 teaspoon Prague powder #1
• 1 teaspoon sodium phosphate
• 1/4 cup cold water
• 1/4 cup TVP Textured Vegetable Protein
• 1 tablespoon Isolate
• 1/2 teaspoon Carrageenan

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 • 2 tablespoon sugar
• 6 tablespoon garlic minced
• 2 tablespoon paprika for color
• 3 tablespoon Anise Liquor
• 1 tablespoon ground black pepper
• 2 tablespoon pineapple juice
• 1/2 teaspoon meat enhancer optio

Instructions
- In a large container mix the salt, Prague powder, phosphate, Anise
liquor, and water
- Add the Textured Vegetable Protein, Isolate, and Carrageenan
- Add the ground pork followed by the sugar, garlic, paprika, ground
black pepper, pineapple juice, and meat enhancer then mix thoroughly.
- Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture
will smell sour if left for more than 12 hours)
- Shape and wrap the longanisa individually. You can use sausage casings or you
can simply shape the mixture over a wax or parchment paper. At this point, the
finished product is ready to be cooked.
How to Make Tinapang Bangus – Smoking of Bangus
Materials Needed:
Bangus (whole)
800 Salometer brine (composed of 267.03 grams of salt per liter of water) Smoking
trays

Smokehouse
Steps in smoking bangus

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1. Wash milkfish, remove gills and viscera. Wash well then drain.
2. Debone the milkfish.
3. Soak in saturated brine solution for 60 to 120 minutes depending on the size of
the fish.
4. Precook in boiling 10 percent brine solution for 15 to 20 minutes.
5. Dry surface until pellicle is formed.
6. Arrange in smoking trays and expose to smoke for 30 minutes to one hour. 7.
Smoke until golden brown.
8. Cool then pack in containers.

This Longanisa Recipe that we have here involves curing the meat using Prague
powder and sodium phosphate. Prague Powder or pink curing salt is responsible in
preserving the meat and inhibits the growth of certain bacteria. Sodium phosphate,
on the other hand, acts as an emulsifier. It makes to immiscible ingredients (like fat
and liquid) mix together in complete harmony. Aside from these ingredients,
extenders such as carageenan and TVP are required only if you will be using this for
commercial purposes. If this will be for personal consumption, then extenders are not
necessary. It is very important that you follow the measurement of the ingredients.

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 Self Check 1.4-1

Instruction: Identify the statement below. Write your answers on the space

_______1. Are traditionally used to make salted eggs but chicken eggs workfine too

_______2. Is made by soating eggs ina brine solution

_______3. Are Filipino chorizos

_______4. Is the most common meat used in making the sausage

_______5. Which were named according to the town that they came from

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 Answer Key

1. Duck eggs
2. Salted eggs
3. Longanisa
4. Pork
5. Guagua

L.O.5 : Finished the Cured Materials

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Contents:
1. Produce quality salted, cured and smoked products.
Assessment Criteria:
1. Cured food materials are removed from the solution, washed and drained in
accordance with standard operating procedures
2. Drained cured materials are cooked in appropriate cooking medium
3. Cooked cured products are smoked according to specifications
4. Cooked cured smoked products are transferred to containers and cooled
according to specifications
5. Salted eggs are hard boiled then dipped in grana solution according to
approved specifications

CONDITIONS:

Students /Trainees must be provided with the following:

• Materials for making smoked fish bangus

• Materials for making skinless longanisa

Methodologies:

• Demonstration
• Application

Assessment Methods:

• Oral –recitation
• Written examination
• Direct observation

Learning Experiences

Date Developed: Document No.

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 Learning Outcome #5: Finished the Cured Materials

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

Read Information Sheet 1.5-1 “Finished This Learning Outcome deals with the
the Cured Materials” development of the Institutional Competency
Evaluation Tool which trainers use in
1. Make a video presentation evaluating their trainees after finishing a
2. Create a smoked fish bangus and competency of the qualification.
skinless longanisa by using this Go through the learning activities outlined for
materials you on the left column to gain the necessary
information or knowledge before doing the
tasks to practice on performing the
requirements of the evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation Package
for one Competency of Food Processing NCII.

Information Sheet 1.5-1

View video on process food by salting, curing and smoking

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Smoked fish bangus)
(Skinless longanisa)
Job Sheet 1.1.1
Make a video recorded about smoked fish bangus and skinless longanisa
Instruction:
1. Read Information sheet 1.1-1 up to information sheet 1.6.1
2. View video presentation on Process food by salting, curing and smoking.(smoked
fish bangus and skinless longanisa)
3. Given materials for making smoked fish bangus use it for the demonstration.
3. Make a video presentation about Process food by salting, curing and smoking
(performing the How to make smoked fish bangus and skinless longanisa)
4. Submit the smoked fish and the skinless longanisa finished product and the
recorded video job sheet 1.1-1

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 Self Check 1.5-1

Instruction: Write your answer to the following question:

1. Why do we need to process salting, curing, and smoking?

2. What is smoking as a method of preserving food?

3. What are the benefits of processing food?

Date Developed: Document No.

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 Answer Key

1. Inhibits most spoilage bacterial growth by reducing the amount of water available
for bacteria to grow.

2. Smoking is a method of drying that also imparts flavor to the food (usually meat
items), and smoke helps keep bacteria-carrying insects away during the drying
process.

3. It boosts the shelf life of food products, Prevent food-contamination, Food storage
and Transportation, Turns raw food materials into attractive, marketable products.

Date Developed: Document No.

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References:

• https://www.scribd.com

• https://www.nutritionadvance.com

• https://www.academia.com

• TESDA Guidelines Modules

Date Developed: Document No.

February 2023 Submitted to:
Process Foods by Consuelito M,
Salting, Curing, and Developed by: Iroy, ED.D. Page 75 of 75
Smoking Jessal E. Digan
Revision # 00
TCCSTFI