Performance Test

(Dried Fish)

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 salting.

Specific Instruction:
1. Prepare ingredients, tools, and equipment needed in processing food by
salting.
2. Split the fish into butterfly fillet.
3. Clean thoroughly fish.
4. Soak fish in ten (10) percent of brine for thirty (30) minutes to leach out the
blood.
5. Soak in 33 percent brine for 3-6 hours.
6. Drain the water from the fish and arrange on drying trays.
7. Dry the fish under the sun for 8 to 12 hours or in an artificial drier at 65-70⁰C.

Ingredients
 1 kg of fish
 ½ kg salt
 1 liter of water
List of Equipment:
 Basin
 Cutting knives
 Drying trays
 Chopping board
 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