Food Processing Curing Salting & Smoking

11/27/2019 (DOC) COMPETENCY-BASED LEARNING MATERIAL Sector : Agriculture and Fishery, Processed Food and Beverage Qualification Tit…
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DOCX
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 Food
Processing NC II
Jessalyn Maghanoy
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hardshell clam, surf

clam, cockle, jonah
crab, snow crab,
crayfish, bay scallop,
chinese white shrimp
Firm Arctic char, carp. Barramundi , cusk, Barracuda ,
texture Catfish, dory, grouper, dogfish, kingklip, Chilean sea ba
halibut, monkfish, mahimahi, opah, cobia, croaker
pompano, dover sole, mako shark, eel, blue marli
sturgeon, tilefish, swordfish, albacore mullet, sockey
wahoo, yellowtail, tuna, yellowfish tuna. salmon, blue f
abalone, conch, stone Geoduck clam, squat tuna
crab, American lobster, lobster, sea scallop,
spiny lobster, octopus, rock shrimp
black tiger shrimp,
fresh water shrimp, gulf
shrimp. Pacific white
shrimp, squid
Date Developed: Document No.

Food Processing NC April 2018 Issued by:
II
Process Foods by Developed by:

Jessalyn J. Page 23 of
Salting, Curing, and Maghanoy, LPT Revision # 00
Smoking

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SELF-CHECK 1.2-1
Matching type
Direction: 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

II
Developed by: Page 24 of
Process Foods by Jessalyn J.
Smoking
alongside with beef and pork and classified as

COMPETENCY-BASED white meat.
LEARNING MATERIAL Sector : Agricultur…  D O W N LO A
_____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.

II
Smoking

ANSWER KEY 1.2-1
Answer key:
1. d
2. e
3. b
4. c
5. a
6. i
7. j
8. g
9. k
10.h

II
Salting, Curing, and
Smoking Maghanoy, LPT Revision # 00
INFORMATION SHEET 1.2-2
Grading and Sorting of the Raw materials for salting, curing and
smoking
Learning Objectives:
At the end of 3 hours, the students must be able to:
1. Identify the quality grade used in meat.

2. Identify the kinds of cut in poultry parts.
Grades of Meat
Quality Grades – Beef
Quality grades are reflective of the eating quality of beef. Beef

carcasses are cut between the 12th and 13th rib, making the ribeye easy to
view. United Sates Department of Agriculture (USDA) Graders evaluate the
distribution on marbling in the ribeye. The age or maturity of the animal is
also factored into the quality grade.
The ribeye on the left is the one most of you probably leaned towards.
It has a greater amount of marbling in the ribeye. Marbling is thw white
pieces of fat that are seen inside the lean. Additionally, it has a brighter,
more cherry-red colored ribeye. The ribeye on the right does have less fat
along the ribeye. However, it has less marbling than the other ribeye. In
addition it has a duller color to the meat.

II
Process Foods by Developed by:

Jessalyn J. Page 27 of
Smoking
The USDA grading system breaks down the quality grades of beef into
Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner.

Prime is the highest quality of beef available. They have the most
marbling and are sure to provide a wonderfully juicy and extremely tasty
eating experience. The high level of marbling makes them great for grilling
and other dry cooking methods.
Choice is still high quality beef that has less marbling than Prime.
Consumers are going to receive a delicious and juicy eating experience.
Tender cuts are still great for grilling and other dry cooking methods, while
less tender cuts are more suitable for a liquid added type of cooking.

II
Smoking
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11/27/2019 (DOC) COMPETENCY-BASED LEARNING MATERIAL Sector : Agriculture and Fishery, Processed Food and Beverage Qualification Tit…

COMPETENCY-BASED LEARNING MATERIAL Sector : LO

Download with Google

Download with Facebook

or download with email

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Looking for retort pouch? - Explore the exible retort

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Looking for retort pouch? - Explore the exible retort

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

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COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Fish Feed Production Line - Fish Feed Pellet Machine

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Fish Feed Production Line - Fish Feed Pellet Machine

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Fish Feed Production Line - Fish Feed Pellet Machine

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

hardshell clam, surf

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Date Developed: Document No.

Process Foods by Developed by:

Looking for retort pouch? - Explore the exible retort

Direction: Match column A from the kind of salt being described to

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Date Developed: Document No.

alongside with beef and pork and classified as

Date Developed: Document No.

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Fish Feed Production Line - Fish Feed Pellet Machine

ANSWER KEY 1.2-1

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Date Developed: Document No.

INFORMATION SHEET 1.2-2

At the end of 3 hours, the students must be able to:

1. Identify the quality grade used in meat.

Quality Grades – Beef

Quality grades are reflective of the eating quality of beef. Beef

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Date Developed: Document No.

Process Foods by Developed by:

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Date Developed: Document No.

COMPETENCY-BASED LEARNING MATERIAL Sector : Agricultur…  D O W N LO A

Food Processing Curing Salting & Smoking

Food Processing Curing Salting & Smoking