Interpret a

Layout Plan
Week 6
 MOST ESSENTIAL LEARNING
COMPETENCY
TLE_AFFP9-121D-0f-1: LO 1: Interpret a layout plan

In this set of activities, you should:

a. identify fish processing activities according to standard set,
b. name the signs and symbol used in lay outing plan for fish
processing activity, and
c. give the importance of interpreting a layout plan.
Before we start, let us first define the following
terms:
Splitting -split fish on the dorsal side starting from the tail to the
head by running the edge of the knife along the backbone.
Brining– is treating food with brine or coarse salt which
preserves and seasons the food while enhancing tenderness and
flavor.
Eviscerating/gutting– removal of the internal organs; gut
scaled or unscaled fish.
Organoleptic characteristics –the characteristics of a fish
evaluated using the sense of sight, smell, touch such as
appearance, color and texture.
The term fish processing refers to the processes associated with
fish and fish products between the time fish are caught or
harvested, and the time the final product is delivered to the
customer.

Fish is a highly perishable food which needs proper handling

and preservation if it is to have a long shelf life and retain a
desirable quality and nutritional value. The central concern of
fish processing is to prevent fish from deteriorating. The most
obvious method for preserving the quality of fish is to keep them
alive until they are ready for cooking and eating.
Fish Processing
Activities
1. Receiving.
This activity includes sorting and grading of raw materials
according to size, species, and quality. It also includes
segregating suitable from unsuitable ones.

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.
FRESH OR SPOILED?
 ACTIVITY #2
FRESH OR SPOILED?
Directions: The students will be given an
activity sheet per group (4 groups) and they
will differentiate the characteristics of fresh
and spoiled fish. The first group to finish and
have the most correct or perfect answers will
be given 5 points.
FRESH OR SPOILED?
SPOILED
SPOILED
SPOILED
SPOILED
 Characteristics of a Fresh and Spoiled Fish
Fresh Fish Spoiled Fish
Odor fresh fishy odor stale sour or putrid
Eyes bright and bulging, pupil is velvet dull, wrinkled and sunken pupil is
black, cornea is transparent dull black cornea is opaque
Gills bright red, covered with slime odor dull brown or gray with cloudy slime,
under gill cover is fresh odor under gill cover is sour and
offensive
Body Color bright faded
Flesh firm stiff body, finger impressions soft and flabby, finger impressions
do not remain remain
Belly walls intact often ruptured, viscera protruding

Muscle Tissue white pinkish especially around the

backbone
Vent pink, not protruding brown, protruding
Sorting fish according to their quality is done
with the organoleptic evaluation of their
condition based on the characteristics of a
fresh and a stale fish.
 Below are the descriptions of the specific
characteristics of a fresh fish:

1. A fish with clear bright eyes have eyes with a

convex shiny black pupil and translucent cornea.
2. A fish with bright colored gills have gills which are
shiny red or pink, not dull brown or gray.
3. The odor of fresh fish is similar to that of a newly
gathered seaweed.
4. A fresh fish has a firm flesh characterized by a stiff
body and texture elastic to slight pressure.
 Below are the descriptions of the specific
characteristics of a fresh fish:

5. A fresh fish with intact belly walls have no

protruding viscera and the walls are not soft or
ruptured but firm and springy.
6. The fish with a bright body color has a glossy
appearance, with body color typical of the species.
7. The slime present in a fresh fish must be clear,
colorless and transparent in normal quantities at the
gills and body.
 A Stale Fish has the following specific
characteristics:
1. Discoloration which is a discernible abnormal color changes in
some parts characterized by varying degrees of spoilage.

2. Damage is a defect in the fish which materially detracts from

the appearance or edible or shipping quality of the fish. It
includes loose scales, bruises and abrasions due to mishandling
affecting more than 5% of the body of the fish, cuts and
punctures made by tools used in catching or transporting fish
that expose the flesh with a length of one-tenth of the length of
the fish or excessively deep.
 A Stale Fish has the following specific
characteristics:

3. The stale fish is considered to have loose scales

when the scales have been removed from the skin
over more than 5% of the surface area of the fish or
when scales are easily rubbed off because of
bacterial decomposition.

4. The eyes are considered slightly sunken if the eyes

are not bulging, or are slightly depressed.
 A Stale Fish has the following specific
characteristics:
5. The milky slime in stale fish appears cloudy white
and is slightly transparent.

6. Slightly discolored gills have abnormal color

changes from bright red or pink to dull gray or brown.

7. A fish with a slightly soft flesh has a texture which is

not elastic and leaves a dent or mark to slight
pressure..
 Grading
Evaluating the raw materials based on their
organoleptic characteristics such as appearance, color,
odor and texture.
Grading of Fishery Products
The grading of fishery products is based on the
organoleptic characteristics as shown in the grading of
tuna. Organoleptic characteristics refer to the
characteristics of a fish obtained through the use of
the sense organs like the color, odor, texture, etc.
 Grading of Tuna The prescribed standards for tuna:

Grade I. This consists of strictly fresh fish possessing

the following characteristics:
a. Eyes, clear, and bright
b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Color of the body must be bright
f. Absence of discoloration, loose scales, bruises,
abrasions, cuts, punctures or other injuries
 Grading of Tuna The prescribed standards for tuna:

Grade II. This consists of chilled or frozen (quick or

sharp) fish which failed to meet the requirements for
Grade I.
a. Eyes, clear, and bright
b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Normal body color characteristics of the species
f. Absence of discoloration, loose scales, bruises,
abrasions, cuts, punctures or other injuries.
 Grading of Tuna The prescribed standards for tuna:

Grade III. This consists of fish which failed to meet the

requirements of Grades I and II, but which has the
following characteristics:
a. Eyes, slightly sunken; pupil, grayish
b. Gills, slightly discolored and shiny
c. Body, covered with somewhat milky slime
d. Abdomen and belly walls, slightly soft
e. Flesh and backbone, slightly soft
f. Odor, slightly sour and somewhat like bread or
weak acetic acid.
 Grading of Tuna The prescribed standards for tuna:

Off – Grade. This consists of fish which failed to meet

the requirements of Grade III and therefore must be
rejected.
2. Preparation.

This includes the preparatory steps such as

scaling, eviscerating, washing, cutting,
brining, and pre-cooking the fish by
steaming, blanching, or broiling.
ITO ANG SANHI, ANO ANG BUNGA?
 ACTIVITY #3
ITO ANG SANHI, ANO ANG BUNGA?
Directions: The students will be grouped into
4. They will be given an activity sheet that has
cause of foodborne diseases. They will write
the possible effect/s of eating
unclean/unsafe foods. The first to finish will
be given 5 points.
 STEPS IN
CLEANING
FRESH FISH
 STEP 1 : SCALING
Removal of the scales from a fish using a
blunt knife. A sharp knife is not used because
it might injure the fish.
 STEP 2 :
EVISCERATING/GUTTING
means the removal of the internal organs,
viscera or guts through the operculum.
 STEP 3 : WASHING
Fish are washed using running water from a
faucet or with strong jets of water from a
water sprayer.
3. Processing/sterilizing.
This activity involves the final processing and
complete sterilization of the processed finished
product.
 4. Storing.
Storage room is provided for storing finished products
such as canned/bottled fish, smoked fish, salted fish,
pickled fish and other processed fishery products. Proper
storage will also extend the shelf life of the product.
5. Packaging.
This processing activity involves the wrapping or
enclosing food and fish products in bottles or in cans
for the purpose of protecting and preserving the
finished products.
6. Labeling.
The purpose of this activity is to give the correct
information about the product.
 LAYOUT OF AN
IDEAL PROCESSING
ROOM
PASS THE
FISH
INGAT!
HAZARD
OR NOT?
CLEAN
ME!
 PERFORMANCE TASK #3
CLEAN ME!
Directions: The students will demonstrate
how to clean a fresh fish. This includes the
preparatory steps such as scaling,
eviscerating, and washing. The students’
performance task will be graded based on the
rubrics below.
 CRITERIA EXCELLENT VERY GOOD GOOD TOTAL
(10) (8) (5)
Use of tools The students use the The students use the The students use the
and equipment tools and equipment tools and equipment tools and equipment
excellently with no signs properly with few signs of
of mistake mistake
Procedure of The students execute The students execute The students execute
cleaning fish the procedure of the procedure of the procedure of
cleaning fish in a correct cleaning fish in a cleaning fish but get
sequence and smooth correct sequence lost in the middle of
transition the task
Cleanliness and The students perform the The students perform The students perform
neatness activity in a clean and the activity with few the activity in a messy
neat manner mess in their work area manner
Group work All members of the All members of the Some members of the
group participated and group participated and group did not
did their tasks properly did their tasks properly participate in their
and with enthusiasm group task
TOTAL
TAKE HOME INDIVIDUAL ACTIVITY
The students will watch videos from
YouTube on how to process/sterilize,
store, package, and label products fish
products. Write a summary of the steps
or process in a 1 whole sheet of paper.
(10 points)
THANK YOU FOR
PARTICIPATING
IN OUR CLASS!