GLOBAL SITE FOR IT STUDIES, INC.

Balagbag, Milaor, Camarines Sur

S/Y 2020 - 2021

FOOD & BEVERAGES

SERVICING NCII
JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL AND VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP TVL)
SY 2020 – 2021

Self – Learning Module

Week 1
Name: _____________________________________ Rating: ____________

Grade & Year Level: ___________________________ Date:______________

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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
LIFE PERFORMANCE OUTCOME:

I am a Trainee of Food & Beverages Services NCII under Joint Delivery Voucher
Program for Senior High School Technical And Vocational Livelihood Specializations (JDVP
TVL) SY 2020 – 2021, a conscientious, adept performer, achievers, competently pursuing my
mission in life.

PROGRAM OUTCOMES:

This module deals with the skills, knowledge and attitudes required to Process Food by
Salting, Curing and Smoking, Food by Fermentation and Pickling, Process Food by Sugar
Concentration, Process Food by Drying and Dehydration, Process Food by Thermal Application.
It also involves preparing the needed equipment, tools and materials, preparing ingredients and
materials, preparing raw materials up to finished products and preparing production reports.

Explain and apply the fundamental elements of effective conflict resolution processes
and use to reduce group conflicts and divisions, foster agreement, and promote future
collaboration.

ESSENTIAL PERFORMANCE & INTENDED LEARNING OUTCOMES:

Describe and explain the new abilities they have developed as the result of self-initiated
learning experience and activities through analyzation and understanding every topic in the
chapter.

INSTRUCTION:

How to learn from this module:

1. Before working on this self-learning module, make sure you have a notebook, pen or
pencil and learning materials with you.
2. Read carefully the instructions given. Don’t hurry. Always review your answers.
3. If you are told to go and do something, do not hesitate to do so.
4. Accomplish tasks and complete worksheet seriously and correctly.
5. Submit outputs on or before the deadline at Milaor National High School.
6. Guidance, support & encouragement of the parent/guardian are highly encouraged.
7. Enjoy learning.

PROCESS FOODS BY SALTING,CURING AND SMOKING

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 SMOKED FISH

LEARNING OBJECTIVES:

After reading this unit, students will be able to:

 History of Food Processing

 Materials, Utensils, Equipment & tools
 Prepare Raw Materials
 Prepare salting & curing Solutions and mixture; cure fish
 Finish the cured fish, processing fish up to smoking.
 Prepare production report

HISTORICAL ORIGIN OF FOOD PROCESSING

Introduction

The astonishing fact about food preservation is that it permeated every culture at nearly
every moment in time. To survive ancient man had to harness nature. In frozen climates he
froze seal meat on the ice. In tropical climates he dried foods in the sun.

Food by its nature begins to spoil the moment it is harvested. Food preservation enabled
ancient man to make roots and live in one place and form a community. He no longer had to
consume the kill or harvest immediately, but could preserve some for later use. Each culture
preserved their local food sources using the same basic methods of food preservation.

Drying
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 In ancient times the sun and wind would have naturally dried foods. Evidence shows that
Middle East and oriental cultures actively dried foods as early as 12,000 B.C. in the hot sun.
Later cultures left more evidence and each would have methods and materials to reflect their
food supplies—fish, wild game, domestic animals, etc.

Vegetables and fruits were also dried from the earliest times. The Romans were
particularly fond of any dried fruit they could make. In the Middle Ages purposely built “still
houses” were created to dry fruits, vegetables and herbs in areas that did not have enough strong
sunlight for drying. A fire was used to create the heat needed to dry foods and in some cases
smoking them as well.

Freezing

Freezing was an obvious preservation method to the appropriate climates. Any

geographic area that had freezing temperatures for even part of a year made use of the
temperature to preserve foods. Less than freezing temperatures were used to prolong storage
times. Cellars, caves and cool streams were put to good use for that purpose.

In America estates had icehouses built to store ice and food on ice. Soon the “icehouse”
became an “icebox”. In the 1800’s mechanical refrigeration was invented and was quickly put to
use. Also in the late 1800’s Clarence Birdseye discovered that quick freezing at very low
temperatures made for better tasting meats and vegetables. After some time he perfected his
“quick freeze” process and revolutionized this method of food preservation.

Fermenting

Fermentation was not invented, but rather discovered. No doubt that the first beer was
discovered when a few grains of barley were left in the rain. Opportunistic microorganisms
fermented the starch-derived sugars into alcohols. So too can be said about fruits fermented into
wine, cabbage into Kim chi or sauerkraut, and so on. The skill of ancient peoples to observe,
harness, and encourage these fermentations are admirable. Some anthropologists believe that
mankind settled down from nomadic wanderers into farmers to grow barley to make beer in
roughly 10,000 BC. Beer was nutritious and the alcohol was divine. It was treated as a gift from
the gods.

Fermentation was a valuable food preservation method. It not only could preserve foods,
but it also created more nutritious foods and was used to create more palatable foods from less
than desirable ingredients. Microorganisms responsible for fermentations can produce vitamins
as they ferment. This produces a more nutritious end product from the ingredients.

Pickling

Pickling is preserving foods in vinegar (or other acid). Vinegar is produced from starches
or sugars fermented first to alcohol and then the alcohol is oxidized by certain bacteria to acetic
acid. Wines, beers and ciders are all routinely transformed into vinegars.

Pickling may have originated when food was placed in wine or beer to preserve it, since
both have a low pH. Perhaps the wine or beer went sour and the taste of the food in it was
appealing. Containers had to be made of stoneware or glass, since the vinegar would dissolve the
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metal from pots. Never ones to waste anything our ancestors found uses for everything. The left
over pickling brine found many uses. The Romans made a concentrated fish pickle sauce called
“garum”. It was powerful stuff packing a lot of fish taste in a few drops.

There was a spectacular increase in food preservation in the sixteenth century owing to
the arrival in Europe of new foods. Ketchup was an oriental fish brine that traveled the spice
route to Europe and eventually to America where someone finally added sugar to it. Spices were
added to these pickling sauces to make clever recipes. Soon chutneys, relishes, piccalillis,
mustards, and ketchups were commonplace. Worcester sauce was an accident from a forgotten
barrel of special relish. It aged for many years in the basement of the Lea and Perrins Chemist
shop.

Curing

The earliest curing was actually dehydration. Early cultures used salt to help desiccate
foods. Salting was common and even culinary by choosing raw salts from different sources (rock
salt, sea salt, spiced salt, etc.). In the 1800’s it was discovered that certain sources of salt gave
meat a red color instead of the usual unappetizing grey. Consumers overwhelmingly preferred
the red colored meat. In this mixture of salts were nitrites (saltpeter).

As the microbiology of Clostridium botulinum was elucidated in the 1920’s it was

realized that nitrites inhibited this organism.

Jam and Jelly

Preservation with the use of honey or sugar was well known to the earliest cultures.
Fruits kept in honey were commonplace. In ancient Greece quince was mixed with honey, dried
somewhat and packed tightly into jars. The Romans improved on the method by cooking the
quince and honey producing a solid texture.

The same fervor of trading with India and the Orient that brought pickled foods to
Europe brought sugar cane. In northern climates that do not have enough sunlight to
successfully dry fruits housewives learned to make preserves—heating the fruit with sugar.

Canning

Canning is the process in which foods are placed in jars or cans and heated to a
temperature that destroys microorganisms and inactivates enzymes. This heating and later
cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from
recontaminating the food within the jar or can.

Canning is the newest of the food preservations methods being pioneered in the 1790s
when a French confectioner, Nicolas Appert, discovered that the application of heat to food in
sealed glass bottles preserved the food from deterioration. He theorized “if it works for wine,
why not foods?” In about 1806 Appert's principles were successfully trialed by the French Navy
on a wide range of foods including meat, vegetables, fruit and even milk. Based on Appert's
methods Englishman, Peter Durand, used tin cans in 1810.

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 Appert had found a new and successful method to preserve foods, but he did not fully
understand it. It was thought that the exclusion of air was responsible for the preservations. It
was not until 1864 when Louis Pasteur discovered the relationship between microorganisms and
food spoilage/illness did it become clearer. Just prior to Pasteur’s discovery Raymond
Chevalier-Appert patented the pressure retort (canner) in 1851 to can at temperatures higher
than 212ºF. However, not until the 1920’s was the significance of this method known in relation
to Clostridium botulinum.

Some historians believe that food preservation was not only for sustenance, but also
cultural. They point to numerous special occasion preserved foods that have religious or
celebratory meanings. In America more and more people live in cities and procure foods
commercially. They have been removed from a rural self-sufficient way of life. Yet, for many, a
garden is still a welcome site. And, annually there exists a bounty crop of vegetables and fruits. It
is this cultural nature of preserved foods that survives today. Interests have shifted from
preserve “because we have to”, to “preserve because we like to.”

FOOD PROCESSING

Farmers grow fruits and vegetables and fatten livestock. The fruits and vegetables are
harvested, and the livestock is slaughtered for food. What happens between the time food leaves
the farm and the time it is eaten at the table? Like all living things, the plants and animals that
become food contain tiny organisms called microorganisms. Living, healthy plants and animals
automatically control most of these microorganisms. But when the plants and animals are killed,
the organisms yeast, mold, and bacteria begin to multiply, causing the food to lose flavor and
change in color and texture. Just as important, food loses the nutrients that are necessary to
build and replenish human bodies. All these changes in the food are what people refer to as food
spoilage. To keep the food from spoiling, usually in only a few days, it is preserved. Many kinds
of agents are potentially destructive to the healthful characteristics of fresh foods.
Microorganisms, such as bacteria and fungi, rapidly spoil food. Enzymes which are present in all
raw food, promote degradation and chemical changes affecting especially texture and flavor.
Atmospheric oxygen may react with food constituents, causing rancidity or color changes.
Equally as harmful are infestations by insects and rodents, which account for tremendous losses
in food stocks. There is no single method of food preservation that provides protection against
all hazards for an unlimited period of time. Canned food stored in Antarctica near the South
Pole, for example, remained edible after 50 years of storage, but such long-term preservation
cannot be duplicated in the hot climate of the Tropics.

EQUIPMENT AND TOOLS FOR SALTING, CURING AND SMOKING TO BE

ASSEMBLED ACCORDING TO MANUFACTURER’S SPECIFICATIONS

Equipment, tools, materials and utensils are important aspects to consider in the
processing of fish by salting, curing and smoking. Without them, difficulty in the preparation
may arise. Hence, proper usage is necessary.

For Salting & Curing

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 Chiller/freezer/refrigerator - necessary in maintaining the freshness of fish.

Freezer Refrigerator

Gas range/oven – source of heat.

Salinometer - an instrument used

to measure brine strength.

Weighing scales of varying capacities

– devices used to measure the weight

of fish/raw materials and ingredients
needed in fish/food processing.

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 Beaker- a device used to measure
liquid ingredients.

Measuring cup - used to measure

dry ingredients.

Measuring spoon - used to measure

small amount of solid and liquid.

Cutting board - used to protect the table

when slicing or cutting food.

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 Cutting implements/knives - used for
cutting fish and other raw materials.

Basin – use in the preparation

of brine or curing mixture.

Kitchen scissor – used in trimming-off the fins of a fish.

Food tong - used to turn or lift food.

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 For Smoking Fish (Refer to the function as described in salting/curing fish)

1. Chiller/freezer/refrigerator
2. Salinometer
3. Cutting implements
4. Measuring spoon and cups
5. Beaker/graduated cylinder
6. Smokehouse—an airtight container where smoke is introduced

Cabinet type Smokehouse Oil drum type

Smoking tray – where fish to be smoked is placed

Soaking/container- used for the preparation of brine or where fish are soaked for
a required time
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 INGREDIENTS AND RAW MATERIALS TO BE PREPARED
FOR FISH CURING

For salting

1. Fresh Fish

For Smoking

1. Fresh Fish
2. Salt
3. Fuels for smoking- smoke producing materials preferably saw dust or
wood shavings from hard wood or sugar cane bagasse.
Avoid using soft wood because it contains high quality of soot.

Procedure in Preparing Supplies and Materials for Salting, Curing

and Smoking

1. Have all the supplies and materials ready.

2. check for the freshness of materials like fish
3. Prepare all the ingredients needed in salting, curing and smoking.

SAFETY MEASURE:

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 1. All equipment, tools and materials needed in fish curing must be properly
checked, prepared and sanitized.
2. Calibrate tools for accuracy of measurements or weights.
3. Sanitize the equipment/utensils to get rid of dirt that may contaminate food
leading to food spoilage.
4. Always observe care, cleanliness and sanitary practices in using equipment
and utensils in processing fish.
5. Observe accuracy in doing work and in using tools and equipment.

PREPARE INGREDIENTS AND RAW MATERIALS

This lesson deals on sorting and grading raw materials, cleaning and washing fish,
eviscerating, descaling, and weighing cleaned raw materials.

Raw materials refer to fresh fishes newly caught, chilled or frozen that are not yet
subjected to the treatment with preservatives like salt, vinegar and smoke. They are used during
salting, curing and smoking.

Prior to processing of fish, the raw materials must be efficiently prepared to achieve top
quality processed products, maximum yield and highest possible profits.

The method of fish preparation depends on the size of the raw materials, market
demands and product specifications. Bony and spiny fishes like milk fish (bangus) are deboned
while scaly fishes are descaled. However, before all these are done, raw materials are first sorted
and graded.

Sorting

Raw materials are classified/grouped according to:

a. Quality – fresh, stale or spoiled, damaged
b. Species – example : tuna, mackerel, milkfish
c. Sizes – small, medium and big with sizes ranging from 6 cm. – 54 cm

Eviscerating/Gutting
- Removal of the internal organs, viscera or guts through the operculum

Washing
Cleaning the scaled and eviscerated fish is done by:

a. Soaking or tank washing

- Wash fish by soaking them in a basin or cemented tank with a 10% brine
solution to leach out blood before finally washing them in clean tap water.

b. Washing by agitation

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 - Fish are washed with a 10% brine in a tank with agitator before finally
washed with fresh clean water.

c. Spray washing
- Fish are washed using running water from a faucet or with strong jets of
water from a water sprayer.

Weighing
 To get the exact mass of the prepared raw materials for future references
especially in the preparation of the production report, the weight must be
taken with the use of standard weighing devices like the beam balance or any
other weighing device. The weights are properly recorded.

Procedure in weighing

1. Place the material to be weighed on the weighing scale.

2. Weigh the material accurately.
3. Record the obtained weight.

PREPARE SALTING AND CURING SOLUTIONS AND MIXTURING

Salt and Other Ingredients for Salting and Curing to be Measured and Weighed in Line
with Approved Specifications and Occupational Health and Safety (OHS) Requirements

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.

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 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. (Loterte,1978)

Curing salt- consists of 94% refined salt and 6% nitrite

2. This is needed in the preparation of a brine solution. The water must be

potable, clean and fresh.

3. 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.

o Preservatives like nitrate or nitrite will not only help kill bacteria,
but also produce a characteristic flavor and give meat a pink or red
color. Nitrite in the form of either sodium nitrate or potassium nitrate
is used as a source for nitrite. The nitrite further breaks down the
meat into nitric oxide which then binds o the iron atom in the center
of myoglobin‘s heme group, preventing oxidation.

Measuring and Weighing Required Salt for Salting and Curing Approved by the
Bureau of Foods and Drugs (BFAD)

A. For Salting

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

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).

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

Example: If the volume of fish to be salted is 700 grams, applying the Ratio 1:7, the
amount of salt to be used is 100 grams.

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

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

Brine temperature - The rate of salt penetration is affected by temperature. At 0 º C,

salt penetration is slower, but is faster at 15 º C and fastest at 30 º C at identical periods of
observation.

Salt concentration - A difference in salt concentration between the fish and the brine
results in gradual diffusion of salt into the fish. The higher the salt concentration, the rapid the
salt penetration.

Salt concentration may be:

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 a. Saturated solution – there is an equal amount of salt dissolved in small amount of
water.
b. Super saturated- great amount of salt dissolved in small amount of water
c. Unsaturated- - less amount of salt dissolved in more amount of water

A. 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 pickle cure method, a concentrated solution is poured ( 1 part to 3 parts water and the
fish is completely immersed in brine.

CURE THE FISH

In developing countries like the Philippines, fish curing is still the principal method of
processing fish and other fishery products. Many fish processors prefer to engage in producing
cured fishery products like salted fish (binuro, tinabal, guinamos and bagoong), smoked fish
(tinapa) and dried fish in whole form like the dried small fishes (dilis and slipmouth) and the
dried splitted fish (daeng) because most Filipinos prefer to eat these products rather than the
canned, iced or frozen ones.

In preparing cured fishery products, the methods used are salting, smoking, drying and
dehydration.

Procedure in Curing Fish

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.

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:
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 1. Boiling
2. Pressure cooking

Below are some types of not smoke house for not smoking:

Native Pot Type Drum Type

Cold smoking is done by placing the fish far away from the fish at a distance of almost
two meters away from the source of smoke with a temperature ranging rom 32˚C to 43˚C. Below
are examples of Smokehouse used in cold smoking:

Cabinet Type Smokehouse

Procedure in Brining a Fresh Fish

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 a. Weigh fish and wash with fresh clean water.
b. Mix salt with the fish in a proportion of 20% or 25% by weight.
c. Let the mixture stand for 24 hours.
d. Pour the brine formed.
e. Pack the salted fish in oil cans. Seal.

Procedure in Hot Smoking Fish

Boiling Method of Hot Smoking

a. Weigh the fish and wash them with freshwater.

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.

Procedure in Brining Fish for Drying and Smoking

1. Weigh the fish. Record the obtained weight.

2. Clean and wash fish.

3. Let it stand for 30 minutes to drain.
4. Soak in a 20% brine (1 part salt to 4 parts fish) or 25% (one part salt to 3 parts
fish by weight).
5. Drain for one hour.

Pre-Cooking Fish

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 The fish to be cured with smoke is pre - cooked in a 20% brine for 10 minutes or
more depending upon the size of the fish.

In pre-cooking fish, follow these steps:

1. Arrange the fish on small bamboo trays.

2. Dip the bamboo trays with fish into the boiling brine for 10 minutes or more
depending upon the size of the fish or until the eyes turn white and opaque.
3. Remove pre-cooked fish from the brine.

Packaging of Smoked Fish

Smoked fish is packed either in bulk or in retail packaging materials.

Bulk packaging refers to those intended for wholesale or institutional

distribution.

Retail packs contain the product until it reaches the ultimate end-user or
consumer.

Procedure for Bulk Packaging

1. Sort cooled smoked fish according to size.

2. Pack or transfer smoked fish in bulk packaging materials by arranging the fish
in a manner that heads and tails are in uniform position.
3. When the packaging material is nearly full, weigh the whole pack (container
and smoked fish) to check product weight attained. Total weight minus weight
of container will give the weight of the smoked fish.
4. Close or seal the pack and store at refrigeration temperature (3OC to 5OC) or in
a cold storage.

Procedure for Retail Packaging

1. Sort smoked fish according to size.

2. Pack smoked fish in plastic bags at retail weights of 250g., 500g, or 1,000g per
pack.
3. Seal the filled packs by using a portable or fast sealer.
4. Transfer the packed products in bulk packaging materials; seal and store
preferably at refrigeration temperature to maintain the quality of the smoked
fish.

Packaging Materials

Packaging is a container. It is a system or means of protecting goods for transport,

distribution, storage, retailing and end-use. It also serves as an important marketing tool for
enhancing product market appeal

Kinds of Packaging Materials for Dried and Smoked Fish

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 1. Polyester – polyethylene (PET/PE) for local and foreign distribution of dried fish at
ambient and refrigerated conditions, and of smoked fish at refrigerated condition.

2. Polyethylene (0.002 inch thick) for local and foreign distribution at refrigerated
conditions

3. Traditional packaging materials like wooden boxes, baskets, used cartons, jute sacks, etc.
These need to be improved to ensure product hygiene and safety.

PREPARE PRODUCTION REPORT

This lesson deals on how to prepare production report. This includes the importance of
recording and documenting production input, procedure in recording and documenting
production input and format of a production report.

Importance of Recording and Documenting Production Input

1. To have a reference data on the materials used and their cost.
2. To determine the economic viability of the product.

Procedure in Recording and Documenting Production Report

1. Have a complete list of the materials used for a certain product.
2. Determine the weight and cost of each material.
3. Determine and record the total yield per production.

Format of a Production Report

PRODUCTION DATA SHEET

Product Name: ______________________

Product Date: _______________________
Description of Materials:
______________________
______________________
Other Ingredients:
Weight of _____________
Weight of _____________
Weight of _____________

Production Input _________________________

Weight of Spoiled Materials ________________
Production Output ________________________
Percentage of Yield _______________________
Number of Yield _________________________

Example of Production Report

________________________________________________________________________________
PRODUCTION DATA SHEET
20 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
Production Name: Smoked Fish Prepared by: Mr. Calixto J. Trillanes, VII
Production Date : May 31, 2007

Materials/ Ingredients:
 Let’s begin to Learn

RULES IN DOING THE ACTIVITY

1. Find a place in your home where you can study well.

2. Have a chair and table. Make sure you have the materials you need like paper,
pen,pencil, etc.
3. Read carefully and understand the lesson. Then, you can start answering the activity.
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
POST TEST
A. Multiple Choice
Directions: Read and analyze the questions below. Select the correct answer from the
options given. Write the letter of your choice on your answer sheet.

1. Which of the following equipment is used to measure brine strength?

a. Salinometer c. Thermometer
b. Refractometer d. all of the above

2. What is the purpose of sanitizing the tools and utensils before they are used?
a. To kill bacteria b. To get rid of dirt
c. To improve the quality of the product d. To avoid accident

3. Your teacher instructed you to prepare the measuring device you will use in measuring salt
and water you will prepare into a brine solution, which of these measuring devices will you
prepare?
a. weighing scale b. measuring cup for liquid and solid ingredients
c. table spoon d. Erlen Meyer flask

4. The following are the steps in preparing equipment ready for processing except one. Which
one is not?
a. checking b. sanitizing
c. calibrating d. storing

5. Your teacher instructed you to make ready and sanitize kitchen utensils you will use in
curing fish, which of these will serve as your guide or basis in doing the assigned task?
a. manufacturer‘s specifications b. product requirements
c. industry requirements d. approved specifications by -
(Bureau of Fisheries and Aquatic
Resources)

6. Why must raw materials like fishes be eviscerated before salting, curing or smoking them?
a. To remove the internal organs which contain spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish
7. To have an accurate data on the weight of the fish, which of these will you do?
a. Weigh the fish using standard weighing devices
b. Weigh the fish using improvised weighing devices
c. Weigh the fish before and after cleaning
d. Estimate the weight of the fish then record

8. Why must raw materials like fishes be eviscerated before salting, curing or smoking them?
a. To remove the internal organs which contain spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
 9. When washing fish with clean water, why must you soak it first in a 10% brine?
a. To improve the appearance of the fish
b. To hasten protein coagulation
c. To leach-out the blood and improve texture of the fish flesh
d. To improve the odor and taste of the fish

10. To have an accurate data on the weight of the fish, which of these will you do?
a. Weigh the fish using standard weighing devices
b. Weigh the fish using improvised weighing devices
c. Weigh the fish before and after cleaning
d. Estimate the weight of the fish then record

B. True or False
Directions: Read and analyze the questions below. Select the correct answer from the
options given. Write true if the statement is true and false if the statement if false on
your answer sheet.

__________1. Freezing was an obvious preservation method to the appropriate

climates.
__________2. Fermentation was invented and discovered.
__________3. Pickling is preserving foods in vinegar (or other acid). Vinegar is
produced from starches or sugars fermented first to alcohol and then
the alcohol is oxidized by certain bacteria to acetic acid.
__________4. Canning is the process in which foods are placed in jars or cans and
heated to a temperature that destroys microorganisms and inactivates
enzymes.
__________ 5. Preservation with the use of honey or sugar was well known to the
earliest cultures called sugar concentration.

Answer Key

POST TEST
A. Multiple Choice.
1. a
2. a
3. b
4. d
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Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII
 5. d
6. a
7. a
8. a
9. c
10. a

B. True or False
1. True
2. False
3. True
4. True
5. True

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24 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 1
Prepared by: Mr. Calixto J. Trillanes, VII