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Technology
and
Livelihood
Education
(Quarter 3 – Module 2/ Week 2)

Food (Fish) Processing

Department of Education
SDO- City of San Fernando (LU)
Region 1

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T L E
(Quarter 3 – Module 2 / Week 2)

Food (Fish) Processing

Most Essential Learning Competencies
TLE_AFFP9-12UT-0b-2
1. Interpret a food processing procedure
2. Apply standard procedures in using tools, equipment, instruments, and utensils
3. Calibrate tools, equipment instruments and utensils

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For the parents:

1. Please guide your child while he is studying and answering the tasks
provided in this module.
2. Remind your child about his study time and schedule so he can finish
the module.
3. Let your child answer the module activities independently however,
assist him only when necessary.
4. I will call on a certain time based on the schedule to explain the lessons
in the module.
5. Kindly return the whole module and answer sheets on _________ during
Fridays at ____________________.
For the learners:
1. Read carefully the directions so that you will know what to do.
2. If there are directions or topics in the module that are difficult for you to understand,
feel free to ask from your parents or companions at home. However, if you still could
not understand, you can call me at this number, _____________so I could explain it
to you clearly.
3. Answer the activities in the module on the specific day for the subject. Use a separate
sheet of paper for your answers. Avoid writing or tearing the pages of this module
because this will be used by other pupils/students like you.
4. Write important concepts in your notebook regarding your lesson. This will help you
in your review later.
5. You need to finish the activities in this module so that you can give this to your
parents on ___________________________.
Always remember these health tips:

1. Remember to wear your face mask properly and regularly.

2. Always wash your hands with clean water and soap.
3. Cover your mouth and nose with handkerchief whenever you cough or sneeze.
4. Follow the one-meter distance so that you will prevent the spread of the virus.

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This module has the following parts and corresponding icons:
What I Need to This will give you an idea of the skills or
Know competencies you are expected to learn in the
module.

This part includes an activity that aims to check

What I know what you already know about the lesson to take.
If you get all the answers correct (100%), you
may decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

In this portion, the new lesson will be introduced

What’s New to you in various ways; a story, a song, a poem, a
problem opener, an activity or a situation.

This section provides a brief discussion of the

What is it lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

What’s More practice to solidify your understanding and skills
of the topic. You may check the answers to the
exercises using the Answer Key at the end of the
module.

This includes questions or blank

What I have sentence/paragraph to be filled in to process what
Learned
you learned from the lesson.

This section provides an activity which will help

What I can do you transfer your new knowledge or skill into
real life situations or concerns.

This is a task which aims to evaluate your level

Assessment of mastery in achieving the learning competency.

In this portion, another activity will be given to

Additional Activities you to enrich your knowledge or skill of the
lesson learned.

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 Use Tools, Equipment
Lesson 2 Instruments and Utensils by
Following the Standard Procedures

What I Need to Know

This lesson focuses on following standard procedures. In this lesson, you are expected to:
1. interpret a food processing procedure
2. apply standard procedures in using tools, equipment, instruments, and utensils
3. calibrate tools, equipment instruments and utensils

What I Know

Directions: Carefully read the questions below. Select the best answer from the options
given and write the letter only on your answer sheet.
1. Which of the following is a TRUE statement regarding food processing?
a. it involves organic food only
b. it involves food served in restaurants
c. beverages are not subjected to processing
d. it is the altering of food from its raw form

2. It refers to food processing method thru a process of osmosis.

a. curing
b. fermentation
c. pickling
d. smoking
3. The process of converting carbohydrates to alcohol or to organic acids using
microorganisms, such as yeasts or bacteria.

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 a. curing
b. fermentation
c. pickling
d. smoking

4. Your teacher instructed you to measure the salinity of brine you will use in curing fish.
Which of these will you do?
a. Recall and master the procedure in using a salinometer
b. Review and master the procedure in using the thermometer
c. Review the procedure in using a psychrometer
d. Review the procedure in using a refractometer
d. Master the procedure in using a salinometer

5. You should operate or use equipment in accordance with manufacturer specifications except
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly operate, care
and troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe

What’s In

Direction. Identify the following tools whether it is measuring device, cutting implement,
salting equipment or smoking equipment. These are the tools and equipment you had
encounter in the previous lesson. Write your answers on a separate sheet of paper.
__________________1. Baklad
__________________2. Scissors
__________________3. Salinometer
__________________4. Bistay
__________________5. Earthen pots

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 What’s New

A. Direction. What are the group of words that you can form by using the pictures
below as your clue?

+ + = ___
__ __ o __ __ r __ __ e __ __ __ __ n __ = __________________

[Link]

What Is It

Food processing is the technique which converts raw food items into well-cooked and
preserved eatables. The benefits of food processing include the preservation, distribution, and
marketing of food, protection from pathogenic microbes and toxic substances, year-round
availability of many food items, and ease of preparation by the consumer.

Drying

This is perhaps the oldest method used

by humans to preserve or process their
food. Drying reduces the water content
in the product, which in turn reduces the
likelihood of bacterial growth.

Examples are dried fruits like mango,

tomato, durian, dried fish, dried meat
[Link]
etc. rying+in+food+preservation+fish&tbm

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Smoking
Many foods such as meat, fish and
others are processed, preserved and
flavored by the use of smoke mostly
in big smoke houses. The food
processing technique is quite simple,
and the combination of smoke
with the aroma of hydro-carbons
generated from the smoke processes
the food enhances the taste.
Example: Smoke fish like tinapa and
smoked meat
[Link]
of+smokingin+food+preservation+fish&tbm

Freezing
This is the most common technique used in
modern world to preserve or process the food
both on commercial and domestic basis. A wide
range of products can be frozen to process at the
same time with the help of huge cold storage
facilities.
Example are frozen meat and fish

[Link]
rozen+food+preservation+fish&tbm

Salting
Salt sucks out the moisture from the
food, hence is used in food
processing. Meat is the best
example of the food processed by
salting as nitrates are used very
frequently to treat meat.

[Link]
food-knowledgebase/How-To-Techniques-
Tips/preserving-food-spain

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Vacuum packs
The food is packed in airtight bags and
bottles in a vacuum area. An air-tight
environment doesn’t provide oxygen
needed by germs especially bacteria to
survive. This method is very commonly
used for preserving processed nuts.

[Link]
packer/advantages-vacuum-packing-meat-fish

Curing
Refers to various preservation and flavoring
processes, especially of meat or fish, by the
addition of a combination of salt, sugar and
either nitrate or nitrite with the aim of drawing
moisture out of the food by the process of
osmosis. Many curing processes also involve
smoking.

Examples: salami, ham, bacon etc.

[Link]
cured-meats-to-know/

Sugaring
In this method fruits such as apples, mangoes and
strawberries are cooked with sugar until they are
crystallized and then it is stored dry or as jam.
Preserving food in a high-sugar environment stops
bacterial growth by reducing the food’s water content.
It works particularly well for fruit: you can make jam
and marmalade that lasts for a long time, and you can
[Link]
use canning to store it am+in+food+preservation&tbm

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 Pickling
The process of preserving or extending the
shelf life of food by either anaerobic
fermentation in brine or immersion in acid
or vinegar. The pickling procedure typically
affects the food's texture, taste and flavor.
Pickling is very commonly seen in
vegetables such as cabbage and peppers.

[Link]
food/pickling/preservation-techniques-pickling-ze0z10zhir

Fermentation
The process of converting carbohydrates to alcohol or to organic acids using microorganisms,
such as yeasts or bacteria. This process takes place when there are beneficial bacteria present
that break down the starch and sugars in the food.
There are three basic forms of fermentation:

1. Lactic acid fermentation; when yeasts and bacteria convert starches or sugars into
lactic acid in foods like sauerkraut, kimchi, pickles, yoghurt and sourdough bread.

2. Ethyl alcohol fermentation; where the pyruvate molecules in starches or sugars are
broken down by yeasts into alcohol and carbon dioxide molecules to produce wine
and beer.

3. Acetic acid fermentation of starches or sugars from grains or fruit into sour tasting
vinegar and condiments. This is the difference, for example, between apple cider
vinegar and apple cider

[Link] [Link]
this-bandwagon

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The Kitchen Standard Operating Procedures

Kitchen Standard Operating Procedures serve as a working guide for users in regards to

food safety, sanitation, and equipment use. It is also important in maintaining safe and

hygienic environment at all times in accordance with all relevant legislation and regulations.

The following are some of the operating procedures in tools, utensils and equipment.

1. Cleaned, dried small wares and tools should be stored safely away from food products

in order to be kept clean for use

2. Wash, rinse, and sanitize all food contact surfaces of the equipment that is stationary.

3. All equipment used in the kitchen area should be washed, rinsed, and sanitized after

each use to ensure the safety of food

4. Follow users guide or manufacturers manual or basic safety precautions when using the

device like the pressure cooker

5. Check the dimensions, weights and capacities of cookers, boilers and steamers.

6. Follow instructions on caring for the equipment, tool or utensil

7. Equipment should be cleaned after every use as thoroughly as all surfaces and

workstations

8. When using any equipment, tool or device it is important to read and understand the

manufacturer's specifications in order to property or accurately use or manipulate them

and prevent any accident that may occur due to ignorance or lack of information

pertaining to their correct usage. Being familiar with all information pertaining to food

processing equipment results to systematic, orderly and accurate accomplishment of

tasks.

9. Assure all equipment in the kitchen is well maintained

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Calibrating Measuring Devices and Instruments
Calibration is the process of comparing measurements taken by a test instrument against
those taken by a standard device. The purpose of calibration is to determine if an
instrument is still measuring within manufactures specification. Calibration is important
because it helps ensure accurate measurements

Procedures in Using Standard Measuring Devices and Instruments

1. Salinometer
a. Prepare brine solution.
b. Pour brine solution in a cylinder.
c. Dip salinometer in brine solution.
d. Record the reading.
e. Clean instrument after using.

ttps://[Link]/cse?q=salino
meter&sa

2. Thermometer
a. Dip thermometer in boiling liquid.
b. Record the reading by OC or OF
c. Clean after using.

[Link]

3. Refractometer
a. Place a drop of fresh sap or syrup sample on the
refractometer.
b. Close the cover.
c. Quickly read the scale (the line on the top of the
darker area). Readings should be taken to the nearest
0.1 percent.
d. Rinse with water after each reading and dry with
tissue paper. [Link]
aquarium-refractometer-with-calibration-tool/

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 4. Weighing scales
Put the food on the weighing scale. Record the
reading in grams or kilograms. It is necessary
to calibrate your weighing scale weekly.

5. Measuring cups for dry ingredients

Gently spoon the ingredients into the cup, filling
the cup to overflowing. Then level off with a
metal spatula or straight-edged knife.
[Link] -
5WEPvsJs&s

6. Measuring cups for liquid ingredients

Pour liquid on level surface of
measuring cups. Have the
measuring lines at eye level to be
sure of the exact measurement.

[Link]

It is important to review all procedures regarding the use of all standard measuring devices to
ensure that they will be properly used in accordance with manufacturer’s specification. Being
familiar with the procedure in using a standard measuring device like a salinometer,
thermometer, weighing scale or a measuring cup or spoon will enable a food processor to use
the appropriate measuring device for a specific food processing activity. It also enables you to
work systematically and accurately.

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 What’s More

A. MATCHING TYPE
Directions: Match column A with the correct answer on column B, write only the letter
of the correct answer on a separate sheet of pad paper.
A B

______1. The technique which converts raw food items a. freezing

into well-cooked and preserved eatables
______2. The most common technique used in modern b. curing
world to preserve or process the food both on
commercial and domestic basis
______3. Addition of a combination of salt, sugar and c. fermentation
either nitrate or nitrite to meat or fish with the
aim of drawing moisture out of the food
______4. The process of converting carbohydrates to d. food processing
alcohol or to organic acids using
microorganisms, such as yeasts or bacteria
______5. The process of preserving or extending the shelf e. pickling
life of food by either anaerobic fermentation in
brine or immersion in vinegar.
f. salting

B. Direction. Write TRUE if the statement is correct and FALSE if it is not on a separate
sheet of pad paper.

__________1. Follow users guide precautions when using the device

__________2. Small wares and tools should be stored safely together with the other
food products
__________3. Kitchen standard operating procedures serve as a working guide for
users

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 __________4. Equipment should be cleaned only the time that you will use it
__________5. Assume all equipment in the kitchen is well maintained

C. Direction: Arrange chronologically the following procedures in using salinometer by

writing 1 as the first procedure followed by 2, 3, 4, then 5. Use a separate sheet to write
your answers.
A. Salinometer
_________a. Pour brine solution in a cylinder.
_________b. Prepare brine solution.
_________c. Record the reading.
_________d. Dip salinometer in brine solution.
_________e. Clean instrument after using.

Assessment

Directions: Carefully read the questions below. Select the best answer from the options
given. Write only the letter of your answer on your answer sheet.
1. The technique which converts raw food items into well-cooked and preserved eatables
a. conservation c. presentation
b. fermentation d. preservation

2. Which of the following is an advantage of food processing:

a. availability of seasonal food throuought the year
b. removal of toxins
c. adds exta nutrients to some food items
d. all of the above.

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3. Which of the following is a TRUE statement regarding food processing?
a. it involves organic food only
b. it involves food served in restaurants
c. beverages are not subjected to processing
d. it is the altering of food from its raw form

4. A process in which an agent causes an organic substance to breakdown into simpler

substances; especially the anaerobic breakdown of sugar into alcohol.
a. curing
b. fermentation
c. pickling
d. smoking

5. Which of the following is a product of smoking?

a. bagoong
b. daing
c. strawberry jam
d. tinapa
6. How does drying kill microbes?
a. by deepening on cold temperatures to slow down their growth rate
b. by using a lot of heat to kill microbes
c. by getting rid of their water source
d. by using dryers

7. Your teacher instructed you to measure the salinity of brine you will use in curing fish.
Which of these will you do?
a. Recall and master the procedure in using a salinometer
b. Review and master the procedure in using the thermometer
c. Review the procedure in using a psychrometer
d. Review the procedure in using a refractometer
d. Master the procedure in using a salinometer

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8 You should operate or use equipment in accordance with manufacturer specifications except
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly operate, care
and troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe

9. It serves as a working guide for users in regards to food safety, sanitation, and equipment
use. It is also important in maintaining safe and hygienic environment.
a. manual
b. standard operating procedure
c. work instruction
d. work place policy

10. How often should aweighing scale be calibrated?

a. daily
b. weekly
c. monthly
d. yearly

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 REFERENCES

 Deped Learners Module- Food (Fish) Processing

Online Resources

 [Link]
stic_Rubric_for_a_Paragraph_or_Essay.pdf

 [Link]
 [Link]
 [Link]
 [Link]
 [Link]
 [Link]

DEVELOPMENT TEAM

Writer SHEMUELLE C. ROSADA

Teacher 1, San Fernando South Central Integrated School
Editors/Evaluators/Reviewers: ARLYN A. SIADOR
OIC Head Teacher (Secondary)

MELINDA S VERZOSA
Principal II

ESTHER R TAMOR
Education Program Supervisor, TLE,EPP
Illustrator: n/a
Layout Arstist n/a
Management team DR. ROWENA C. BANZON, CESO V, SDS
DR. WILFREDO SINDAYEN, ASDS
[Link] B. CACAP, Chief-CID
DR. JOSE MARI P. ALMEIDA, , Chief SGOD
GENEVIEVE B. UGAY, EPS-LRMS
HAZEL JANE B. LIBATIQUE, Librarian II
AURELIO C. DAYAG JR, PDO II

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KEY ANSWERS

What I Need to Know What’s More

1. D A. Matching type
2. A 1. d.
3. B 2. a
4. A 3. b
5. C 4. c
5. e

What’s In B. True or False

1. smoking equipment 1. True
2. False
2. cutting implement
3. True
3. measuring device 4. False
4. smoking equipment 5. True
5. salting equipment

What’s New C. 2, 1, 3, 4,5

Answer: Food processing

Assessment

1. D
2. A
3. D
4. B
5. D
6. C
7. A
8. C
9. B
10. B

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