LEARNING OUTCOME 3

Prepare Salting and Curing Solutions and Mixtures

PERFORMANCE STANDARD S
.
1. Required salt and other ingredients and adjuncts for salting and
curing are measured and weighed in line with approved
specifications and OHS requirements
 What Do You Already Know?

Let us determine how much you already know Habout the preparing salting and curing
solution and mixtures Take this test.

Pretest LO 3

Let us determine how much you already know about Lesson 5

Take this test.

Fill each black with correct answers. Write your answer on the blank provided

A
B

__________ 1. Removes water and lowers the water a. Spices

activity (water available for the support of microbial growth

which causes the spoilage).
b. Condiments
__________ 2. Serves to reduce the harshness of the salt
in cured meat and enhance the sweetness of the product
c. Herbs
__________ 3. Enhance the taste/flavour of a dish (e.g.,
they often contain flavour-enhancing elements such as
salt and umami), but they may also be used to add some
colour/textural interest to whatever is being consumed. d. Sugar

__________ 4. Most effective preservation potential of

sun-dried fish during.

__________ 5. Fresh dill, parsley, lemongrass, garlic and e. Salt

chives.

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 WhatDo You Need To Know?

Read the Information Sheet 5.3 very well then find out how much you can
remember and how m uch you learned by doing Self -check 5.1.

Information Sheet 5.3

LO3. PREPARE SALTING AND CURING SOLUTIONS AND MIXTURES

Required salt and other ingredients and adjuncts for salting and curing are
measured and weighed in line with approved specifications and OHS

Curing fish includes the application of dry salt, brine or pickle or

smoke, which in a wider sense, applies to any saline or acid preservative
solution with some modifications.

Salting involves the application of salt to the fish whereby the

moisture content in the fish is lowered to the point where bacterial and
enzymatic activities are retarded.

Functions of Salting and Curing

Ingredients

1. Salt. The essential ingredient in

salting is salt. It draws moisture
from the muscle cells and at
the same time enters the cells
by osmosis.

Salt-Too high salt content

reduces protein solubility and
results to a firm product, while
too low concentration yields otherwise.

Curing salt- consists of 94% refined salt

and 6% nitrite

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 2. This is needed in the preparation of a
brine solution. The water must be potable,
clean and fresh.

2. Vinegar gives flavor, makes the

product firm and also acts as a
preservative.

4. Sugar acts as a preservative

mainly by
increasing the thickness of the
cured
pickling solution which lowers the
water
activity. It also adds sweetness to
the
product.

5. Spices The most common spices

are
black pepper onions, garlic etc. The
spices used may also have some
preservative action but it is more
probable that they mask the color
and odor rather than inhibit
spoilage.

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
Measuring and Weighing Required Salt for Salting and Curing

A. For Salting

Measuring and weighing the required salt for salting varies on the methods of salting to be
applied to the fish namely:

1. Kench Salting or Dry Salting produces a product locally called Binuro. Fish are heavily
salted in a ratio 1:7 ( one part fish to seven parts water).

2. The weight of salt depends on the volume or weight of fish to be salted.

3. Dry Salting to Make Brine produces a product locally known as Tinabal to the
Cebuanos. Fish are salted and the liquid is allowed to cover the fish. The ratio of salt
to fish is 1: 4 ( 1 part Salt to 4 parts fish or 20% by weight.)

4. Brine Salting involves the immersion of fish in brine. The amount of salt depends on
the volume of water. Mix salt with the fish in a proportion of 20% to 25% by weight. To
prepare a Brine of certain concentration, a known weight of salt is dissolved in a
known volume of water.

Brine Preparation

To prepare brine or salt solution, consider using the different concentrations:

a. 10% (1:9 ratio)
b. 20% (1:4 ratio)
c. 25 % (1:3 ratio)

Examples:

1. 10% brine consists of 1 part salt and 9 parts water.

2. If 1 cup of salt is 250 grams, then for 9 cups of water is 2,250
3. grams or millimeters of water.
4. To weigh the solution dissolve 250 grams of salt in 2250 g/ml
5. of water, therefore the weight of solution is 2,500 ml.
6. 2. To measure 20% (1:4 ratio) 1 part salt to 4 parts water.
7. If 1 cup of salt is 250 grams, then 4 cups of water is 1000 ml
8. 3. To measure 25% ( 1 part salt to 3 parts water) 1 cup of
9. salt=250 grams added to 750 ml of water would give 1000 ml
10. solution.
11. 4. To weigh the solution, dissolve 250 grams salt to 1000 ml of
12. water, therefore the weight of the solution is 1,250 ml.

Note* A concentration of salt up to 20% is required to kill most of unwanted bacteria.

Salt concentration is measured with a salinometer and expressed in terms of degree salinity.
This instrument is allowed to float in a brine solution with a temperature ranging from 0º to
35º. The highest ream is at the weighted end of the salinometer spindle. Maximum degree

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
salinometer is based on the saturation of water with 25% sodium chloride at room
temperature. This point is referred to as 10º salinity. Plain water will read 0º salinity. Refer to
Fig. Lesson 1 in calibrating a salinometer) Preparation (measuring and weighing) of salt
depends on composition, characteristics, impurities and kind of salt. The purer the salt, the
faster the salt penetration; the more impurities, the slower the salt penetration

The Properties and Characteristics of Salt

1. It is a colorless or white crystalline compound known chemically aa sodium chloride

(NaCl).
2. Sources: sea water, salt wells, salt spring, lakes and underground deposits.
3. Composition: it is composed of 39.39% sodium chloride, constitutes about 2.6%
water.
4. It has antiseptic properties. It melts at 14.21 º F or 77.2 º C and vaporizes rapidly in
properties
5. Iture sodium chloride is slightly hydroscopic/hygroscopic.
6. Pure salt is a white, lustrous solid material which generally crystallizes into cubes.
7. It has a bitter brackish taste.

Impurities in Salt

The quality of finished salted or cured products depends on the application of salt and its
action. Salt penetration into the fish is faster when relatively pure sodium chloride is used
than when impurities are present. A pure salt contains 100 % Sodium Chloride (NaCl). An
impure salt contains impurities like:

1. Physical –insoluble materials that go with the solar salt such as sand, silt, bits of shells or
tiny pieces of woods.
2. Microbial - like the halophilic bacteria which thrives very well in salt concentration.
3. Chemical- the main chemical impurities are calcium and magnesium chloride.

B. For Curing

Fish may either be dry-cured or pickle cured. The amount of salt in both methods is generally
the same; ¼ of the total weight or 1/3 of the total volume of the fish.Dry salt curing is a
process where each fish is rubbed thoroughly with salt and then stacked in rows in
appropriate containers, scattering a little salt between the layer and around the pieces.
Pickle cure method is a process where fish is packed in vats and barrels and other
appropriate containers.In dry salt curing the average amount of salt is 1 to 4 parts by
weight of the fish.In pickle cure method, a concentrated solution is poured ( 1 part to
3 parts water and the fish is completely immersed in brine.

Measuring/Weighing the Ingredients of the Curing Solution

To prepare a curing solution, the quantity depends on the type of cure, individual
preferences and processing requirements stated in the procedure. Measure the amount of
ingredient using the required measuring tools.

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
Occupational Health and Safety Requirements on the Use of Salt and Other Curing
Ingredients.

1. Some advocate that sea salt or manufactured salt is healthier than refined salt. Sea salt is
better due to its magnesium and calcium compounds. However, it doesn‘t contain iodine to
prevent iodine deficiency.
2. Salt when combined with other ingredients are used for healing and therapeutic effects.
3. Iodized salt contains a minute amount of potassium iodide and sodium iodide to help
reduce the chance of iodine deficiency in humans like thyroid gland problems or goiter.
4. Unrefined salt contains 4 electrolytes (sodium, potassium, magnesium and calcium).
5. Too much or too little salt in the diet can lead to muscle cramps, dizziness or even
electrolytes disturbance which can cause severe, even fatal, neurological problems.
6. Drinking too much water with insufficient salt intake, puts a person at risk of water
intoxication (hyponatremia).
7. Salt is even used sometimes as a health aid, such as in treatment of dysautonomia.

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 How M uch Have You Learned?
Self -Check 5.3

Directions:
Enumeratuon: Give at least 3 examples of the following:

1. Occupational Safety and Health

2. Ingredients in salting and curing mixtures

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 Refer to the Answer Key. What is your score?

How Do You Apply What You Have Learned?

Show that you learned something by doing this activity

Operation Sheet 5.3

What needs to prepare in salting and curing solutions and mixture

You need to do salting activity by using the provided ingredients

 Salt
 Sugar
 Spices
 Vinegar
 Potable water
 Fish

Perform the following:

a. Kench Curing
1. Compute for the weight of salt to be added/applied to fish in kench salting if the weight of
fish is 700 grams using 3:7 ratio by weight.
2.Demonstrate how you will cure the fish with the salt you measured.
b. Prepare a brine solution of different concentrations;
1. 10%
2. 20 %
3. 25 %

Note: Points will be based on the accuracy of your computation for the
given concentrations.

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 How Well Did You Perform?

Find out by accomplishing the Performance Criteria Checklist honestly and sincerely.
Remember it is your learning at stake!

Performance Criteria Checklist for

Operation Sheet 1.1

(Prepare Salting and Curing Solutions and Mixtures)

Did the student/s… YES NO N/A

1. Perform the right way of salting and curing of

mixtures.

2. Measure and Weigh Required Salt for Salting

and Curing of fish.

Student’s Name__________________________ Date ________________

Comments/Suggestions:

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
 LEARNING OUTCOME 4

Cure the Materials

PERFORMANCE STANDARD S
.
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

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 What Do You Already Know?

Let us determine how much you already know about curing the
materials. Take this test.

Pretest LO 4

Let us determine how much you already know about Lesson 5.4. Take this test.

Multiple Choice: Directions: Choose the correct answer from the options given. Write
only the letter of your choice in your test booklet. Do not write anything on the module.

1. You are curing fish by salting them through the Kench or dry salting method. Why do
you need to remove the internal organs before curing with salt?
a. To remove the enzymes and microorganisms present in the
viscera
b. To improve the appearance of the fish
c. To lengthen the storage life of the fish
d. To improve the texture of the fish

2. What method of curing fish with the use of salt starts with rubbing the fish with dry salt
granules before packing them to allow the formation of brine?
a. dry salting
b. brine salting
c. dry salting to make brine
d. fermentation

3. Why are drying and dehydration considered as a curing method of preserving fish?
a. because the fish is first treated with salt before drying naturally or artificially
b. drying and dehydration involves the removal of moisture
from the fish
c. because the fish muscles harden and cannot be acted upon
by enzymes and microorganisms
d. none of these

4. One of the steps involved in smoking fish is drying the pre-cooked fish for 1 – 3 hours.
Why is it done?
a. to slightly dry the fish
b. to slightly harden the fish
c. to facilitate formation of pellicle
d. to kill the microorganisms

5. Why are drying and dehydration considered as a curing method of preserving fish?
a. because the fish is first treated with salt before drying naturally or artificially
b. drying and dehydration involves the removal of moisture from the fish

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 c. because the fish muscles harden and cannot be acted upon by enzymes and
microorganisms
d. none of these

6. While curing the fish with brine, why do you need to cover the curing container?
a. to shorten curing time
b. to prevent contamination with germs and microorganisms from the air and flies
c. to hasten the curing process
d. to prevent adulteration

Refer to the Answer Key. What is your score?

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 What Do You Need To Know?

Read the Information Sheet 5.4 very well then find out how much you can
remember and how m uch you learned by doing Self -check 5.2 .

Information Sheet 5.4

LO4. CURE THE MATERIALS

Curing mixture and prepared materials are mixed in accordance with approved
specifications and enterprise requirements

Procedure in Curing Fish

A. Salting

Salting is one of the fish curing methods wherein salt is the chief preservative. It preserves
fish by lowering its moisture content through the process of osmosis. During osmosis, the
bacterial cells undergo plasmolysis as a result of osmotic pressure thus destroying the
bacteria.

Salt – The Chief Preservative in Curing Fish through Salting and Smoking

There are five methods of salting fish as follows:

1. Kench or Dry salting involves heavily salting the fish with dried salt granules with a ratio
of 1:7 ( 1 part fish to 7 parts salt). The salted product prepared through this method is
referred to as binuro.

The species of fish commonly kench-salted are:

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 Indian sardine (tamban tuloy)

Fimbriated herring (tunsoy)

Short – bodied mackerel (hasa – hasa)

Striped mackerel (alumahan)

Yellow – striped crevalle (salay – salay)

Procedure:

1. Weigh the fish

2. Eviscerate and wash them with fresh water. The scales may or may not be removed.
3. Soak in a 10% brine, (1 part salt to 9 parts water), for 30 minutes to leach out the blood.
4. Half dry the fish for two hours.
5. Salt them with the ratio of 1:7 (1 part fish to 7 parts salt) by weight.
6. Pack the fish in newspaper for home consumption and pack in wooden boxes for
commercial purposes

2. Dry salting. In this method, the fishery product is dried first before it is salted as in dry
salting of alamang (small shrimps) or anchovies. Also, fresh small herrings are dried
first before they are salted.

The steps in preparing salted alamang are as follows:

a) Remove the adhering foreign materials from small shrimps.

b) Wash then dry the small shrimps under the sun for one day.

c) Pound the dried small shrimps with the use of mortar and pestle.

d) Add salt to pounded shrimps. The ratio is 1:5 (1 part salt to 5 parts pound shrimps).
e) Add little washed sugar to salted pounded shrimps. The ratio is 1:32 (1 part washed
sugar to 32 parts salted pounded shrimps). Blend them thoroughly.

f) After mixing, form them into paste ready for sale.

3. Dry salting to make brine. It involves curing the fish with dry salt granules before they
are packed in containers so that brine will be allowed to form. The product prepared
through this method is known locally by the Cebuanos as tinabal. The species of fish
commonly cured through dry salting to make brine are short-bodied mackerel, striped
mackerel, yellow striped crevalle and yellow tuna or albacora.

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
63

The steps in salting fish through dry salting to make brine are as follows:

a) Weigh the fish

b) Eviscerate them and if their flesh are thick, make a gash on them.

c) Wash them with freshwater and pack in 10% brine for 30 minutes to leach out the
blood.
d) Drain the fish for one hour.

e) Rub thoroughly each fish with salt so that all surfaces will be coated.

f) Pack the fish in layers in big plastic or glass containers with salt sprinkled between
layers so that brine formed will cover the fish. The ratio of salt to fish is 1:4 (1 part salt
to 4 parts fish) or 20% by weight. Pack also the fish in 25% brine with the ratio of 1:3
(1part salt to 3 parts fish) by weight.

4. Brine salting is curing the fish with the brine formed after letting the mixture of salt and
fish stand for 24 hours. The product produced through this method is locally known as
ginamos by the Cebuanos. The brine salted fish are stored for one month or two months
and usually eaten uncooked with calamansi juice or vinegar. The brine of this salted
product is called una, which is used as seasoning for broth and vegetables. Fish
commonly brine - salted are anchovy and herring.

The steps in brining the fish are as follows:

a) Weigh the fish and wash them in fresh water.

b) Mix salt with the fish in a proportion of 1:4 or 1:5 by weight.

c) Let the mixture stand for 24 hours.

d) Decant the brine formed.

e) Boil the brine formed together with the saturated brine for 30 minutes and let it cool.

f) Pack the salted fish in big plastic or glass container.

g) Pour the boiled brine into the salted fish.

h) Cover the container and store in a cool place.

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
Fermenting is a method of salting fish which is done by dry salting the fish and left to ferment
so that protein hydrolyzes to produce paste and sauce. This method has two products,
namely fish paste or bagoong and fish sauce or patis.

Some fish processors apply papain to make the fermentation period shorter and faster.
Anchovy, sardine, herring, shad, silverside and slipmouth are common species fermented.

The steps in fermenting fish are as follows:

a) Weigh the fish.

b) Cut into small pieces if fish are large.

c) Wash the fish and drain for 30 minutes.

d) Mix salt thoroughly with the fish in a ratio of 1:4 (1 part salt to 4 parts fish) by weight or
20%. If 25% is used, the ratio is 1:3 (1 part salt to 3 parts fish) by weight.

e) Add papain to shorten the fermentation period (optional).

f) Pack the fish in plastic or glass containers.

g) Store the fermented fish for a month to a year for it to develop the aroma caused by
the breakdown of fish proteins.
h) Separate the fish sauce from the fish paste.

i) Extract the fish sauce and pack in bottles.

B. Smoking

Smoking or smoke-curing is a method of preserving fish by the application of smoke with the
aid of salting, drying and heat treatment. Smoked fish is locally known as tinapa. The two
types of smoking are hot smoking and cold smoking.

Hot smoking is a slow type of broiling wherein fish is placed near the fire at smoke
temperatures ranging from 66˚C to 88˚C. Smoking lasts for one hour to 3 hours depending
upon the size of the fish. The fish are cooked in addition to being saturated with smoke. This
is also referred to as barbecue smoking. There are two hot smoking methods namely:

1. boiling

2. pressure cooking

Procedure in Hot Smoking Fish

 Boiling Method of Hot Smoking

a) Weigh the fish and wash them with freshwater.

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 b) Remove the internal organs by ripping out the gills, making sure the isthmus is not
destroyed. The removal of viscera eradicates the enzymes that cause autolysis and
reduces the microorganisms present.

c) Rewash the fish with freshwater.

d) Soak the fish in saturated brine for two hours.

e) Boil the fish in 10% brine solution for 10 minutes till the eyes of fish become white.
f) Dry the boiled fish in a cool, shady and breezy place for 1 to 3 hours or until a thin
slimy skin or pellicle is formed on the surface.

g) Hot-smoke the fish at temperatures ranging from 66OC to 88OC for 1 to 3 hours
depending upon the size of the fish.

Mixture is allowed to be cured at room temperature or refrigerated temperature at

appropriate number of days.

Methods of Storing Fish While Curing

When curing fish with salt prior to drying or salting it is important that the fish being cured
must be properly stored in order to prevent deterioration of the fish as a result of
contamination due to careless handling during storage and improper storage practices. While
curing, the fish must be protected from possible contamination so the salting trough, curing
tank or wooden vessel with fish and curing solution must be covered to prevent contaminated
air, flies and other carriers of germs and microbes from coming in contact with the fish. The
processor must see to it that the fish being cured are stored in a cool place.

Below are some methods of storing fish while curing:

1. Dry storage method involves storing the fish being cured in an area with a
moderate room temperature of 10˚C (50˚F) to 21˚C (70˚F) and a relative
humidity of 50% to 60% to maintain the freshness or good condition of the fish.
Sunlight must be prevented from getting into the room because it generates
heat resulting to an increase in the temperature which is conducive for
microbial growth and activity.

Dry Storage Medium for Cured Smoked Fish

2. Refrigerated storage method is done when storing the fish being cured in
storage areas with refrigerators. This method slows down microbial growth and
preserves the good quality of the fish while curing it. With a refrigerator, a
temperature of 3˚C (38˚F) is maintained. The processor must make sure that
the fish being cured are kept at an ambient temperature if this method is done.

Temperatures Ideal for Storing Fish While Curing

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
Temperature is a vital factor to consider when storing fish while curing because it greatly
affects the maintenance of the good quality of the fish. Spoilage organisms like the bacteria
become more active at higher temperatures hence the need to keep the fish in a low
temperature. Low temperatures slow down microbial activity thus delaying or preventing the
onset of spoilage. Fishes being cured with salt can be kept at a normal room temperature of
about 35˚C. Below are other ideal temperatures for keeping fish while curing:

1. moderate room temperature of 10˚C (50˚F) to 21˚C (70˚F)

2. a refrigerated temperature of 3˚C (38˚F)

It must be noted that all bacteria do not have the same temperature requirements for growth.
A knowledge on this will help a processor determine the ideal temperature most appropriate
for storing a particular kind of cured fishery product.

Below are the classification of bacteria and their temperature growth range:

1. Psychrophilic bacteria grow within a temperature range of 0˚C (32˚F) to 21˚C (70˚F).
These the troublesome microorganisms because they are capable of multiplying at
both refrigerated and room temperatures. Most are spoilage organisms.

2. Mesophilic (middle range) bacteria grow at temperatures between 21˚C (70˚F) to 43C
(110F), with most rapid growth at a temperature of 37˚C (98.6˚F).

3. Thermophilic organisms are heat – loving and grow best at temperatures above 43˚C
(110˚F). All thermophiles are spoilage organisms.

Materials being cured are kept submerged in solution to obtain even

distribution/penetration of cure mixture in line with approved specification

The salt used in curing the fish to be salted, dried or smoked preserves the fish by lowering
the moisture content through the process of osmosis, whereby the moisture in the body of
fish is removed while salt enters it through the skin as semi - permeable membrane. The flow
of water is from a lesser to greater concentration. Thus, when fish is soaked in a
concentrated brine solution, the water inside flows out rapidly through the skin. Eventually,
when the concentration of the solution inside the cell walls into the protoplasm equals that of
the brine, the salting process is completed and the fish is said to be thoroughly struck.

Submerging the fish in the curing solution will facilitate a thorough exposure of the fish
muscles to the curing solution thereby hastening the removal of moisture from the fish and
the penetration of salt into the cells of the fish. If the fish are kept submerged all through out
the curing period, the fish will be completely salted. To make sure that the fish are completely
submerged in the curing solution, they must be covered with a woven bamboo cover known
as panakip.

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
 How M uch Have You Learned?
Self -Check 5.4

Directions:
Multiple Choice: Directions: Choose the correct answer from the options given. Write only the
letter of your choice in your test booklet.

1. You are curing fish by salting them through the Kench or dry salting method. Why do you
need to remove the internal organs before curing with salt?

a. To remove the enzymes and microorganisms present in the viscera

b. To improve the appearance of the fish

c. To lengthen the storage life of the fish

d. To improve the texture of the fish

2. What method of curing fish with salt starts with rubbing the fish with dry salt granules
before packing them to allow the formation of brine?

a. dry salting

b. brine salting

c. dry salting to make brine

d. fermentation

3. When smoking fish, why do you need to treat the fish with salt prior to smoking?

a. to reduce moisture content through osmosis

b. to improve texture and taste of fish

c. to destroy microorganisms through plasmolysis of microbial cells

d. all of these

4. One of the steps involved in smoking fish is drying the pre-cooked fish for 1 – 3 hours. Why
is it done?

a. to slightly dry the fish

b. to slightly harden the fish

c. to facilitate formation of pellicle

d. to kill the microorganisms

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
5. Why are drying and dehydration considered as a curing method of preserving fish?

a because the fish is first treated with salt before drying naturally or artificially

b. drying and dehydration involves the removal of moisture from the fish

c. because the fish muscles harden and cannot be acted upon by enzymes and
microorganisms

d. none of these

Refer to the Answer Key. What is your score?

How Do You Apply What You Have Learned?

Show that you learned something by doing this activity

Operation Sheet 5.4

Practical Demonstration with Oral Interview:

 Demonstrate these tasks:

1. Hot smoking of fish

2. Dry storage method of storing fish while curing

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
FOOD (FISH) PROCESSING
K to 12 – Technology and Livelihood Education
 How Well Did You Perform?

Find out by accomplishing the Performance Criteria Checklist honestly and sincerely.
Remember it is your learning at stake!

Performance Criteria Checklist for

Operation Sheet 1.1

(Prepare The Raw Materials)

Did the student/s… YES NO N/A

1. Perform procedure in curing fish?

2. Follow steps in fermenting fish (Boiling Method

of Hot Smoking)
3. Perform the methods of Storing Fish While
Curing

4. Do the needed temperatures Ideal for Storing

Fish While Curing

5. Give the importance of Submerging the Fish in

the Curing Solution while Curing

Student’s Name__________________________ Date ________________

Comments/Suggestions:

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
KEY TO CORRECTION:

Pre-test LO3
1. E
2. D
3. B
4. C
5. A

Self Check 5.3

Enumeratuon: Give at least 3 examples of the following:

1. Some advocate that sea salt or manufactured salt is healthier than refined salt. Sea salt is
better due to its magnesium and calcium compounds. However, it doesn‘t contain iodine to
prevent iodine deficiency.
2. 2. Salt when combined with other ingredients are used for healing and therapeutic effects.
3. 3. Iodized salt contains a minute amount of potassium iodide and sodium iodide to help
reduce the chance of iodine deficiency in humans like thyroid gland problems or goiter.

1. Salt
2. Water
3. Vinegar

PretestLO4

1. A
2. C
3. B
4. A
5. B
6. B and C

Self check 5.4

1. A
2. C
3. D
4. A
5. B

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
References:

https://www.inscale-scales.co.uk/blog/6-steps-to-buying-the-best-weighing-scale

https://www.google.com/amp/s/www.bonappetit.com/story/types-of-vinegars-decoded/amp

https://www.google.com/search?q=potable+water&client=ms-android-oppo-
rev1&prmd=imnv&sxsrf=ALeKk016AfvSHFur1l0m-
hUh2j5XplkIVA:1622047188277&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj06dzT5OfwAh
VjJaYKHVTYDBwQ_AUoAXoECAIQAQ#imgrc=-9jFDbfRCgqCDM

https://www.foodandwine.com/lifestyle/kitchen/best-food-scales

https://allamerican1930.com/product/1502-senior-flywheel-can-sealer/

https://www.officewarehouse.com.ph/product/3602/

http://www.geohon.com/en/product/Pulper-Finisher/pulper-and-finisher.html

https://m.aliexpress.com/item/1661930844.html?trace=wwwdetail2mobilesitedetai

https://meatscience.org/TheMeatWeEat/topics/processed-meats/article/2015/12/16/methods-
used-to-make-processed-meat

https://honest-food.net/swedish-pickled-herring/

https://www.in-fisherman.com/editorial/pickled-fish-recipe/155276

https://www.recipetips.com/glossary-term/t--35944/dry-cure.asp

https://www.google.com/search?q=cover+pickle+fish&client=ms-android-oppo-
rev1&prmd=isvn&sxsrf=ALeKk02l1aF48h7K7KLrX5OZAd9KCf3lNQ:1622023413975&source=ln
ms&tbm=isch&sa=X&ved=2ahUKEwjW16CLjOfwAhVF-
2EKHSgpAfcQ_AUoAXoECAIQAQ&cshid=1622023504801&biw=360&bih=668&dpr=2#imgrc=l
kTRn6e24DMBXM

https://www.britannica.com/topic/fish-processing/Curing

https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_pres.html#:~:text=Curing
%20should%20be%20carried%20out,F%20and%2040%C2%B0F.

https://www.washingtonpost.com/news/voraciously/wp/2019/08/02/theres-a-world-of-cured-fish-
beyond-lox-heres-what-to-try-and-how-to-make-it/

FOOD (FISH) PROCESSING

K to 12 – Technology and Livelihood Education
FOOD (FISH) PROCESSING
K to 12 – Technology and Livelihood Education