TLE-8 Food Processing

Curing, Salting and Smoking

Content Standards The learners demonstrates an
understanding on processing food by
salting, curing and smoking
Performance Standards The learners demonstrates independently
the procedures of processing food by
salting, curing and smoking.
Learning Competencies Prepare equipment, tools, materials and
utensils
Objectives :At the end of the lesson the learner should be able to:
1. Identify the tools, equipment, instruments and utensils for food curing, salting and
smoking
2. Prepare tools, equipment, materials and utensils for food curing, salting and smoking
3. Value the importance of observing accuracy and cleanliness in using different
equipment, tools and utensils for food curing, salting and smoking.
Content:(Subject Matter) Curing, salting and smoking:Preparation of Equipment, Tools,
Materials and Utensils
Learning resources
a. References K to 12 Learning modules
b. Other learning resources -------------

Procedures
Preliminary activitiy:
(prayer)
Let us stand for a short prayer

(Checking of attendance)
Is there any absent in the class? Yes Ma’am
Tell your classmate to secure an excuse letter sign by her guardian

Greeting session
Good morning class…

How are you?

“Have you been well these past few days?”
We always ask this question to other people. But sometimes, it is also good to ask ourselves if
we are doing well physically, mentally and emotionally especially this pandemic.

Reminders of classroom rules

A. Reviewing previous lesson or presenting the new lesson
(Guess Me)
Can you guess the picture below?

1. 2.

3. 4.

5 6.

B. Establishing a Purpose for the Lesson

To understand our new lesson let us discover new words. Let us read and identify their
meanings.
a. Calibrate
To indicate a scale on a measuring instrument.

b. Preservatives
A preservative is a substance or a chemical that is added to products such as food
products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics,
wood, and many other products to prevent decomposition by microbial growth or by
undesirable chemical changes.

c. Fish curing
Is a method of preserving fish by salting, drying and smoking.

d. Salting
Salting is the preservation of food with dry edible salt.

e. Smoking
Is the application of smoke to the fish.
 f. Raw materials
A raw material, also known as a feedstock, unprocessed material, or primary
commodity, is a basic material that is used to produce goods, finished goods, energy, or
intermediate materials that are feedstock for future finished products. It include fish and
other ingredients like spices.

C. Presenting Examples/Instances of the Lesson

Word Hunt
Direction: Encircle the given words in the grid, running in one possible directions horizontally,
vertically, or diagonally.

=CLUES=
CURING DRYING FISHPROCESSING FREEZING
SALTING SMOKING TOOLS UTENSILS EQUIPMENT

E O P C S M D D B E I F
Q I L N A S R S G Y Y I
U U C H L E Y N A S V S
I G T H T Y I F C S T H
P P H E I N N V M M O P
M O K F N L G W G O O R
E O A A G S L N O K L O
N A C Z B Z I I N I S C
T K S T L Z A L N N K E
I N S Z E W A D S G R S
M L N E H F B O N B H S
H H R V A U Y I L F L I
Z F F C S A R B M L A N
N A C L H U E I L N G G
L F S K C L G F A S H S

D. Discussing New Concepts

These are some salted food products.
Can you identify them
Among these foods, which is your favorite?
Most of us eat these foods in the morning during breakfast. They are delicious but cheap. But in
order to make foods like this, it is important to use the correct equipments.

Today, let us identify the most common tools, materials and equipment used in fish curring,
salting or smoking.
E.Discussing new concepts and practicing new skills # 2
There are different materials to be used for food processing.
When using any equipment, tool, or device, it is important to read, understand and assemble
them according to manufacturer’s specifications to properly or accurately use or manipulate
them and prevent any accident that may occur due to ignorance or lack of information on their
correct usage. Being familiar with all information on food processing equipment results in a
systematic, orderly, and accurate accomplishment of tasks.

Read their names/picture and their functions.

NAMES OF EQUIPMENT,TOOLS,UTENSILS AND FUNCTION
INSTRUMENT
REFRIGERATOR It is used to maintain food’s freshness.
GAS RANGE It is a source of heat when cooking food.

SALINOMETER It is an instrument used to measure the

saltiness of brine.

WEIGHING SCALLE It is used to measure the weight or raw

materials like fish.

BEAKER It is used to measure liquid ingredients.

DRY MEASURING CUPS They are used to measure dry ingredients.

MEASURING SPOONS They are used to measure a small number of
ingredients.

CUTTING BOARD It is used for cutting or chopping food.

CUTTING KNIVES They are used for cutting raw materials.

BASIN They are used for mixing salt and water.

KITCHEN SCISSORS They are used for cutting the fins of a fish.
 FOOD TONGS They are used to lift or the food.

SMOKE HOUSE Is a device used in treating the fish or meat

with smoke. It can be a cold smoke house or
a hot smokehouse.

In preparing these materials for food salting, curing and smoking we have several reminders.

First, we have to calibrate the scale it is important to determine the accuracy of the device
We have to make sure that the scale is pointed or set at 0.

Second, we have to identify the materials to be sanitized. They are the cutting knives, cutting
boards, kitchen scissors, food tongs and basin.

Third, we have to remember the steps in sanitizing these equipments properly. These are the
steps in sanitizing equipments.
 wash the utensils with soap
 rinse with clean water
 sanitized by dropping or soaking in sanitizing solution
 after 2-5 minutes remove from the sanitizing solution
 rinse with clean water
 dry thoroughly

after identifying the proper procedures in preparing these materials for food salting, curing or
smoking what have you realized?

F.Developing mastery (leads to formative assessment)

Direction: Choose one of the two tasks that you want to do.

ACTIVITY 1: Draw 5 kitchen materials that should be sanitized. Write a short sentence about
the importance of sanitizing these materials.

ACTIVITY 2: Recall the proper procedure in sanitizing the kitchen materials for food salting,
curing or smoking. Perform a short skit about this and send it in our tle group chat.

RUBRICKS
 CRITERIA 5 points 3 points 2 points
Presentation The output followed
The output followed The output did not
the directions the directions but follow the directions
extremely with minimal errors
Time The output is The output is The output is
submitted in time
submitted beyond submitted but not
the allotted time finish
G.Finding practical applications of concepts and skills in daily living
Complete me
Fill the table by writing the names of tools, utensils, and equipment according to their group/use.
Salting Equipment Smoking Equipment Measuring device Cutting Implements

1 1 1 1

2 2 2 2

3 3 3 3

H. Making generalization and abstractions about the lesson

Let us recall our lesson
What are materials used for salting or curing?
.
What are steps in sanitizing kitchen materials?
.
Whay it is important to prepare kitchen materials properly?
.
I. Evaluating learning
Read and understand the statement below. Write true if the statement is correct and false if not.

1.Refrigerator is used to maintain the freshness of raw materials like fish.

2.Beaker is used to measure small amount of ingredients
3. Basin is used for mixing salt and water.
4.Kitchen scissors is used for removing the fins of fish.
5.Cutting board is used to protect the table when slicing or cutting food.
J. Assignment/remediation additional activity
Make a photo collage. Your task is to cook food for your family’s breakfast. Make sure you
take pictures every step that you do.

Rubricks:(30 points)
Followed the directions-10points
Neatness of work-10points
Expectations-10points