Performance Test

(Skinless Longganisa)

Specific Instruction for the Learner

Grade 11 Food Processing NC II

Unit of Competency Process Food by Salting, Curing and

Smoking
General Instruction:
Follow the safety and standard procedures in processing food by curing.

Specific Instruction:
1. Prepare ingredients, tools, and equipment needed in making skinless
longganisa.
2. Put all the ingredients in a bowl and mix it well.
3. Using the funnel pour 1/8 cup of meat mixture in the plastic wrapper.
4. Tie each end of the plastic and cut the excess.
5. Store the longganisa in the freezer.
Ingredients
 ½ kg of ground pork
 1 bulb of garlic minced
 2 tbsp. salt
 2 tbsp. corn starch
 2 tbsp. soy sauce
 1 tbsp. Knorr liquid seasoning
 Ground pepper
 2 tbsp. paprika
 8 tbsp. light brown sugar

List of Equipment:
 Basin
 Cutting knives
 Chopping board
 Spoon
 Bowls
 1 ¼ x 10 inches plastic wrapper (ice candy wrapper)
 Funnel
 Measuring cup 1/8
 Wood stick (barbecue stick)
 Performance Criteria Checklist for Performance Test in Processing Food by Salting

Name:___________________________________ ______________ Date: ______________

Always Sometimes Not

Observe Observe Observe
CRITERIA
(3) (2) (1)
Did you….

1. Prepare the ingredients, materials and equipment

according with quality standards, procedures and
requirements?
2. Observe proper sanitation?

3. Follow safety and standard procedures in

processing food?
4. Clean the fish thoroughly?

5. Measure the ingredients correctly?

6. Follow the prescribe time duration in soaking and

drying?

Numerical Rating Descriptive Rating

18 Outstanding

15-17 Very satisfactory

12-14 Satisfactory

11 and below Fair