Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Division of Rizal
District of Rodriguez

SOUTHVILLE 8B NATIONAL HIGH SCHOOL

San Isidro, Rodriguez, Rizal

WEEKLY LEARNING PLAN

Learning Area: TLE – FOOD PROCESSING Quarter 1, Week No. 11

Grade Level: Grade 10 November 2-4, 2022
MELCs: Prepare Equipment and tools for salting, curing and smoking in accordance with manufacturer’s specifications.
.
CLASSROOM-BASED HOMEROOM-BASED
DAY OBJECTIVES TOPICS
ACTIVITIES ACTIVITIES
Day 1 1. Define curing and salting. Functions of .
(November 2) 2. Identify different curing Salting and A. INTRODUCTION
ingredients. Curing Priming Activities:
3. Measure salt and other Ingredients 1. Prayer
2. Greetings
ingredients for salting and
3. Checking of Attendance
curing. MOTIVATION
4. Appreciate the Identify the following pictures.
importance of measuring
ingredients.
 B. MODELING (I DO)
Curing fish includes the application of dry salt, brine or pickle or
smoke, which in a wider sense, applies to any saline or acid
preservative solution with some modifications.
Salting involves the application of salt to the fish whereby the
moisture content in the fish is lowered to the point where bacterial
and enzymatic activities are retarded.
Curing ingredients and their functions:
SALT - It is most important curing ingredient. It makes up the bulk of
the curing mixture because it is not only a good preservative but it
provides the most desirable flavor. As a preservative, it causes the
partial dehydration of the tissue through osmosis, at the same time
withdraws water from the protoplasm of the spoilage organisms,
shriveling and inactivating their cells.
SUGAR-This is a secondary ingredient in curing formula which
counteracts saltiness. It enhances flavor by caramelizing the raw
ingredient at a lower temperature which tends to darken the meat in
cooking. The larger the amount of sugar is used, the longer is the
shelf life of the products.
NITRATES-This is also known as (saltpeter or salitre). Potassium
nitrate (genuine salt peter) and sodium nitrates (chili salt peter) can
fix the colorof the processed food. Nitrates preserve the meat
product well.
VINEGAR-It also one of the curing ingredients that may help to
preserve the food because of its antiseptic value and acetic acid
composition.
SPICES- It usually consist of aromatic vegetable substances used
for seasoning the food. It can be herbs, flowers, fruits, and seeds. It
can be dried and ground to become a powder. The content can be
volatile oil or it can be spices like pepper, onion, garlic, paprika,
laurel, oregano, etc.
BINDERS- These are additives that may help bind the meat
particles together and hold the mixture during process such as dried
skim milk, cereal flour, starch, and flour.
FILLERS-These are binders which contain water soluble protein
and only serve as fillers for added weight like cereal.
EMULSIFIER-This is another type binder which contain water
soluble protein which aids in the emulsification of ingredients like
dried whey.
ASCORBIC ACID-This hastens color production due to either
chemical reaction of nitrates by producing more nitric oxide or by
reducing metmyoglobin (oxidized pigment which is brown) to

Day 2 1. Define curing and salting.
(November 3) 2. Identify different curing
ingredients.
3. Measure salt and other
ingredients for salting and
curing.
4. Appreciate the
importance of measuring
ingredients.
myoglobin (red).
Measuring and Weighing Required Salt for Salting and Curing
Approved
by the Bureau of Foods and Drugs (BFAD)
A. For Salting
Measuring and weighing the required salt for salting varies on the
methods of salting to be applied to the fish namely:
1. Kench Salting or Dry Salting produces a product locally called
Binuro. Fish are heavily salted in a ratio 1:7 ( one part fish to seven
parts water). The weight of salt depends on the volume or weight of
fish to be salted.
Example: If the volume of fish to be salted is 700 grams, applying
the Ratio 1:7, the amount of salt to be used is 100 grams.
2. Dry Salting to Make Brine produces a product locally known as
Tinabal to the Cebuanos. Fish are salted and the liquid is allowed to
cover the fish. The ratio of salt to fish is 1: 4 ( 1 part salt to 4 parts
fish or 20% by weight.
3. Brine Salting involves the immersion of fish in brine. The amount
of salt depends on the volume of water. Mix salt with the fish in a
proportion of 20% to 25% by weight. To prepare a brine of certain
concentration, a known weight of salt is dissolved in a known
volume of water.
Functions of Brine Preparation
Salting and To prepare brine or salt solution, consider using the different
Curing concentrations:
Ingredients a. 10% (1:9 ratio)
b. 20% (1:4 ratio)
c. 25 % (1:3 ratio)
Examples:
1. 10% brine consists of 1 part salt and 9 parts water. If 1 cup of salt
is 250 grams, then for 9 cups of water is 2,250 grams or millimeters
of water. To weigh the solution dissolve 250 grams of salt in 2250
g/ml of water, therefore the weight of solution is 2,500 ml.
2. To measure 20% (1:4 ratio) 1 part salt to 4 parts
water. If 1 cup of salt is 250 grams, then 4 cups of water is 1000 ml
3. To measure 25% ( 1 part salt to 3 parts water) 1 cup of salt=250
grams added to 750 ml of water would give 1000 ml solution.
4. To weigh the solution, dissolve 250 grams salt to 1000 ml of
water, therefore the weight of the solution is 1,250 ml.
Note* A concentration of salt up to 20% is required to kill most of
unwanted bacteria.
Salt concentration is measured with a salinometer and expressed in

Day 3
(November 4)
1. Define curing and salting.
2. Identify different curing
ingredients.
3. Measure salt and other
ingredients for salting and
curing.
4. Appreciate the
importance of measuring
ingredients.
terms of degree salinity. This instrument is allowed to float in a brine
solution with a temperature ranging from 0º to 35º. The highest
ream is at the weighted end of the salinometer spindle. Maximum
degree salinometer is based on the saturation of water with 25%
sodium chloride at room temperature. This point is referred to as
10º salinity. Plain water will read 0º salinity.
(Refer to Fig. Lesson 1 in calibrating a salinometer)
Preparation (measuring and weighing) of salt depends on
composition, characteristics, impurities and kind of salt.The purer
the salt, the faster the salt penetration; the more impurities, the
slower the salt penetration
Functions of
Salting and C.GUIDED PRACTICE (WE DO)
Curing Directions: Find the different kinds of binder that may be used in
Ingredients curing.
D. INDEPENDENT PRACTICE (YOU DO)
Directions: Read and analyze the questions below. Select the
correct answer from the options given.
1. Which of the following mixtures would you use if you are
instructed to prepare 10% brine solution. How will you
measure it?
a. 1 part salt, 8 parts water c. 1 part salt, 9 parts water
b. 1 part salt, 7 parts water d. 1 part salt, 5 parts water
2. How many grams of salt is applied to 700 grams of fish in Kench
salting using the ratio 1:7 by weight?
a. 100 grams of salt c. 200 grams of salt
b. 150 grams of salt d. 250 grams of salt
3. In preparing curing solution, the following are measured
EXCEPT ONE
a. vinegar b. salt c. sugar d. oil
4. How many cups of salt is added to 27 cups of fish for curing
using 1:3 ratio?
a. 10 cups b. 9 cups c. 8 cups d. 7 cups
 5. If you are asked to prepare a brine with a concentration of
20%, what is its equivalent in terms of ratio?
a. 1:4 b. 1:7 c. 1:5 d. 1:9
6. Which of the following consist the preparation of a 25%
brine solution, with a 1:5 ratio meaning it consists of:
a. 1 part salt, 5parts water c. 1 part water, 5 parts fish
b. 1 part salt, 5 parts fish d. 1 part fish, 5 parts salt
7. How many volumes of water is added to salt to make a
solution of 1:4 if the salt weighs 250 grams/cup?
a. 1,000 ml of water c. 500 ml of water
b. 800 ml of water d. 900 ml of water
8. Which among the concentration of salt given below is
required to kill most species of unwanted bacteria?
a. 10% b. 25% c. 20% d. !5%
9. If the ratio of preparing brine is 1:9, what is the volume of
water to dissolve 250 grams of salt?
a. 2250 ml of water c. 1500 ml of water
b. 2500 ml of water d. 2000 ml of water
10. In using a salinometer to test for brine strength, at what
concentration is 20º S brine?
a. 250 grams of salt, 800 ml of water
b. 200 grams of salt, 800 ml of water
c. 250 grams of salt, 750 ml of water
d. 200 grams of salt, 750 ml of water

II. Activity
Perform the following:
a. Kench Curing
1. Define curing and salting.
1. Compute for the weight of salt to be added/applied to fish in
2. Identify different curing
kench salting if the weight of fish is 700 grams using 3:7 ratio
ingredients.
by weight.
3. Measure salt and other Functions of
2. Demonstrate how you will cure the fish with the salt you
Day 4 ingredients for salting and Salting and
measured.
(October 20) curing. Curing
b. Prepare a brine solution of different concentrations;
4. Appreciate the Ingredients
1. 10%
importance of measuring
2. 20 %
ingredients.
3. 25 %
Note: Points will be based on the accuracy of your
computation for the given concentrations.

Day 5 1. Define curing and salting. Functions of . REFLECTION

 2. Identify different curing Direction: Please write in
ingredients. the blanks your thoughts
3. Measure salt and other and opinions briefly and
ingredients for salting and Salting and clearly.
(October 21) curing. Curing
I learned that ________
4. Appreciate the Ingredients
___________________
importance of measuring I realized that ________
ingredients. ___________________.

Prepared by: Checked by: Noted by:

MAYLENE ARESGADO-GONZALES JAMIL L. VALDEZ WALTER C. CRISTOBAL

TLE 10 Subject Teacher TLE Chairperson School Head