Food (Fish) Processing Ncii Shs

Food (Fish) Processing NCII
QUARTER 1-MODULE 1
Lesson 1: Processing Food by Salting, Curing, and Smoking
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Food (Fish) Processing - Grade 10

Alternative Delivery Mode
Quarter 1 - Module 1: (Processing Food by Salting Curing and Smoking)
First Edition, 2020
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Food (Fish) Processing
NCII
QUARTER 1- MODULE 1
Lesson 1: Processing Food by Salting,
Curing, and Smoking
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Introduction
This learning material deals with the knowledge, skills, and attitudes which leads to a
Food (Fish) Processing National Certificate (NC II). It covers four core competencies that
a Grade 11 Food (Fish) Processing student ought to possess:
1. Processing Food by Salting, Curing and Smoking (SL)

2. Prepare Salting and Curing Solution and Mixture
3. Process Food by Pickling
4. Process Food by Sugar Concentration (SC)
At the end of the module, you are expected to:
ᴥ Prepare equipment, tools, materials and utensils

ᴥ Prepare the raw materials
ᴥ Prepare salting and curing solutions and mixtures
WHAT
WHATISISTHIS
THISMODULE
MODULE
ABOUT
ABOUT
Welcome to the module in Processing Food by Salting Curing and Smoking.
This module contains 4 lesson for you to complete.
You are required to go through a learning activities in order to complete each

learning outcome of the module. In each learning outcome are information Sheets,Self-
Checks,Job Sheets and Performance Criteria. Follow these activities on your own.
The goal of this module is the development of practical skills. To gain these skills,
you must learn basic concepts and terminology. For most part, you’ll get this information
from the Information Sheets.
This module is prepared to help you achieve the required competency, in Food
Processing NC II.
This will be the source of information for you to acquire knowledge and skills in
this particular competency independently and at your own pace, with minimum
supervision or help from your instructor.
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Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shift. This way you will
improve both your speed and memory and also your confidence.
Use the Self-checks,Operation Sheets or Job Sheets at the end of each section
to test your own progress.
When you feel confident that you have had sufficient practice, ask your Trainer to
evaluate you. The results of your assessment will be recorded in your Progress Chart
and Accomplishment Chart.
This learning material has 4 Modules. Each Module has the following parts.
ᴥ Learning Objectives
ᴥ information sheets
ᴥ Self-checks
ᴥ Operation Sheet
ᴥ Job Sheet
ᴥ Pre-Assessment
ᴥ Reading Resources/ Instructional Activities
► What do you ALREADY KNOW
► What to do You NEED to KNOW
► How Much Have You LEARNED
► What to PROCESS
► What to UNDERSTAND
► What to TRANSFER
ᴥ Post Assessment
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WHAT
WHATDO
DOYOU
YOUALREADY
ALREADY
KNOW
KNOW
Let us determine how much you already know about curing food and other fishery
products. Take the test on Lesson 1.
PRE-ASSESSMENT
PRE-ASSESSMENTLOI
LOI
Read and understand the question below Choose the best answer for each item then
write your choice on your answer sheet.
1. It is a utensil use to cut raw materials when needed
a. Cutting implements
b. Utility Tray
c. Trolley
d. Weeler
2. They are used in removing the scales of the fish
a. Cutting implements
b. Trolley
c. Scaler
d. Weeler
3. It is where fish or meat are cut; ingredients are sliced or minced.
a. Trolley
b. Chopping board
c. Scaler
d. Weighing Scale
4. Is a building where meat or fish is cured with smoke. The finished product might
be stored in the building
a. Weelers
b. Smoke House
c. Utility Tray
d. Scaler
5. used as a container to keep salted fish during the process of salting.
a. Oil drum
b. Scaler
c. Utility Tray
d. Weeler Page2
Lesson
Processing Food by Salting,
1 Curing and Smoking
WHAT DO YOU NEED TO

KNOW
WHAT YOU NEED TO KNOW
LEARNING OUTCOME SUMMARY
Upon completion of this module, the student must be able to:

1. Prepare equipment tools, materials, and utensils
2. Prepare the raw materials
3. Prepare Salting and Curing Solutions and Mixtures.
4. Cure Materials
5. Finish the Cured Materials
6. Prepare Production Report
LEARNING OUTCOME 1
Prepare Equipment, Tools, Materials, and Utensils
LO1.1: Prepare Equipment, materials and tools for salting, curing and smoking
LO1.2 : Check, sanitize and calibrate equipment for the above food
processing methods in accordance with manufacturer’s specifications
LO1.3 : Prepare, Sanitize, Kitchen utensils in accordance with the manufacturer’s
specification
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Introduction
In this module you will learn on how to prepare, check and sanitize equipment,
tools materials and utensils used in salting, curing and smoking.
Overview
This provides varied and relevant activities and opportunities to determine the
understanding of the concept to demonstrate core competencies as prescribed in the
curriculum guide of DepEd in Food Processing.
This Focus in the different activities that will assess your level in terms in skills
and knowledge necessary to get a certificate of competencies for Food Processing.
Successful completion of this course ensure that you have acquired the essential
skills to be on our way to become a certified Food Processor.
Every equipment, tools and utensils that are purchased are accompanied with a
manual containing specification as to how they are used, manipulated or operated, cared
for and stored to lengthen their serviceability. Specifications usually include the following:
1. Important safeguard or basic safety precautions to follow when using the device a
pressure cooker for instance.
2. Warning labels which serve as a reminder to the user to read and follow
instructions on the proper use and operation of a certain device, equipment or
tool.
3. Dimensions, weights and capacities as in the case of cookers, boilers and

steamers.
4. Instructions on caring for the equipment, tool or utensils.
5. Instructions on the correct usage of the device.
When using any equipment, tool or device it is important to read and understand
the manufacturer’s specification in order to properly or accurately used or manipulate
them and prevent any accident that may occur due to ignorance or lack of information
pertaining to food processing their correct usage. Being familiar with all information
pertaining to food processing equipment results to systematic orderly and accurate
accomplishment of tasks.
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Equipment:
The Pressure Cooker

A pressure cooker is an important canning equipment used to process fish
packed in a hermetically sealed container at a high controlled temperature and
pressure for a certain period of time. Some of its parts and their functions are as
follows:
1. Geared seam gauge or pressure gauge. It indicates the pressure and

temperature inside the cooker while processing.
2. Pressure regulator weight. It is used to close the vent pipe and regulate
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the accumulated pressure inside the cooker while processing. It contains

holes which correspond to the desired pressure directly over the vent pipe.
For instance, if the desired pressure is 10 pounds, the pressure regulator
weight hole of 10 is inserted over the vent pipe.
3. Vent pipe for pressure regulator weight. It is where the pressure
regulator weight is placed. It releases steam when opened.
4. Bakelite wingnut or knob. It is used to securely fasten the cover of the
cooker to its body.
5. Arrowhead and arrow line. They indicate if the cover is properly seated
on the body.
6. Automatic pressure control. It consists of the vent pipe and pressure
regulator weight. It automatically controls the pressure inside the cooker while
processing.
7. Overpressure plug. It automatically vent or release steam if the vent pipe
becomes clogged.
8. Cover. Seals the body of the cooker during processing.
9. Body. It holds the water for processing and the metal rack where the
canned products are placed during processing.
10. Bakelite top handle. This is for holding the cover when lifting it away from
the body or seating it properly on the body.
11. Body or side handles. This is used for holding the body of the cooker
when transferring it from one place to another.
The Smokehouse
A smokehouse is a device used in treating the fish or meat with smoke. It
can be a cold smoke house or a hot smokehouse. It is a hot smokehouse if the
fish is in close proximity to the source of smoke and a temperature of 66°C to
88°C is produced. If the source of smoke is 2 meters away from the fish and the
temperature of smoke is 32°C – 43°C, then it is a cold smokehouse. Some are
simple like the barrel and drum types while others are mechanized and controlled
like the Torry smokehouse which can also be used as a drier.
The Drier Smoke House
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The Parts of a Drier Smokehouse and their Functions
1. Removable slatted benches. They hold the fish to be smoked.
2. Removable hangers with hook. They are used for hanging fish to be
dried or smoked.
3. Wooden hooks. They are nailed from the top of a the drier smokehouse
where fish are also hanged when drying or smoking.
4. Vents. These are located below the roof at the front and back of the
smokehouse to provide the necessary air circulation.
5. Tunnel or pipe. Conveys the smoke from the concrete furnace into the
smokehouse.
6. Concrete furnace. It is where the smoke – producing materials are placed
and burned.
7. Tight sheathing rafters. Serve as the top cover or roofing of a
smokehouse.
8. Meshed screen. Serve as a closure to openings like the vents to keep flies
and insects from entering the smokehouse.
The Torry Smokehouse and Its Parts
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Some Types of Smokehouses
1. Stainless Steel Smokehouse 2. Electric Smokehouse

3. Mechanical Smokehouse
Smokehouse control and sensor of an electric smokehouse
4. Barrel Type Cold Smokehouse 5. Brick Smokehouse
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The Freezer and Refrigerator

The freezer and refrigerator are used in maintaining the freshness of raw
materials and in providing an ideal low or ambient temperature for storing
processed foods.
Freezer for Fish A Two – Door Refrigerator
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Compression System of Absorption System of
Refrigeration Refrigeration
The Parts of the Compression System of Refrigeration and their Functions
In a refrigerator, the heat evolved by the compression of a gas in the

compressor is removed by condensing coils. Still under pressure, the gas cools
and condenses into a liquid at the condenser which is released through a control
valve into the evaporating coils of the freezing compartment. As the pressure is
removed, the liquid refrigerant turns into a gas (vaporizes), causing a sharp
lowering of temperature.
The Parts of the Absorption System of Refrigeration and their Functions

In this system, a small burner flame provides heat which drives out the gas
from the ammonia – water mixture. It utilizes an insulated box to keep the cold in
and an evaporating gas or refrigerant. A mixture of ammonia passes through the
evaporating coils of the freezing compartment where it evaporates into ammonia
gas. The evaporation of ammonia removes heat from the food. The ammonia gas
then goes down to the absorber where it is absorbed by water. A small amount of
heat from the burner flame drives out the gas from the ammonia – water mixture
and condenses back into liquid ammonia as it passes through the condensing
coils.
Tools and Utensils Used in Food Processing and their Uses

1. Measuring Devices
A. Weighing scales
The triple beam balance is for measuring small quantities like spices,
preservatives, etc., while the heavy duty scale is for measuring fish, salt, etc.
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Checkweigher scale is a
digital weigher scale used to
get the weight of food like
meat, fish, vegetables,
fruits, etc.
Clock Type weighing scale for food.
B. Measuring spoons
A measuring spoon is a spoon used to measure an amount of a

substance, either liquid or dry, when cooking. Measuring spoons may
be made of plastic, metal, etc.
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c. Measuring Cups
C. Measuring cup
A measuring cup is a kitchen utensil used primarily to measure the

volume of liquid or powder-form cooking ingredients such as water,
milk, juice, flour, etc.Measuring cups can be in plastic, glass and
stainless. From mini shot measure to measuring pitcher and batter
bowl.
Measuring cups for measuring liquid ingredients like milk, vinegar, fish sauce, etc.
Measuring cups for solid ingredients like flour, salt, minced garlic, etc
D.Anemometer
It is used to determine the velocity of the wind in sun drying.
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E.Salinometer- used to measure the salinity of the brine.

Salinometer
G. Refractometer – used to measure the sugar concentration of sap and syrup for food.
2. Cutting Implements
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A. Knives - For cutting or slicing fish or meat; for scaling fish Filleting knives
For filleting fish
B. Scissors - For trimming – off fins of fish
C.Descaler or scalers
They are used in removing the scales of a fish.
Electric
Fish Scalers
2. Salting Equipment
A. Oil drum – used as a container to keep salted fish during the process of salting.
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B. Earthen pots are used in storing the salted products.

C. Wooden salting vat is a container used in the salting process.
D. Wooden shovel or
spade is used for
mixing or stirring the
mixture of salt and
small fish for salting
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4. Smoking Equipment
A.Baklad made of bamboo used in drying the
fish prior to smoking.

B.Bakol is a bamboo basket used to transport smoked fish
C.Bistay is a bamboo
basket for collecting
sun dried fish
D.Dinarayan is a smoking tray made of wood
E.Panakip is a bamboo cover used to keep fish
submerged in the brine while boiling

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F.Bamboo poles used to hold the baklad

With brine cooked fish while drying.
5.Other Equipment
A. Pugon is a concrete heat source used

when pre-cooking fish in a brine
B. Food Tong - For picking up or handling

food.
C. Chopping Board – It is where fish or meat are cut; ingredients are sliced or minced
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HOW MUCH HAVE YOU LEANED
Identify the following. Write your answer on the space provided for.
______________ 1. It is a device used to measure the salinity of the brine

solution.
______________ 2. It is a device used to Measures the sugar content of sap and

syrup.
_______________3. A device used in treating the fish or meat with smoke.
_______________4. A bamboo basket uses for collecting sun dried fish
_______________5. It is used in measuring the volume of liquid.
_______________6. They are used in removing the scales of a fish.

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______________ 7. A concrete heat source used when pre-cooking fish in a
brine
______________ 8. It is used to determine the velocity of the wind in sun drying.
______________ 9. It is a device used to measure the weight of fish / food.
______________10. made of bamboo used in drying the fish prior to smoking.
______________ 11. It is use for cutting or slicing fish or meat; for scaling fish.
______________ 12. It is use for trimming of fins of fish.
______________ 13. It is use for picking up or handling food.
______________ 14. It is where fish or meat are cut; ingredients are sliced or
minced
______________ 15. It is use in storing the salted products.
INFORMATION SHEET 1.2
LEARNING OUTCOME 1.2-2
Check, sanitize and calibrate equipment
A. Inspecting and Checking Condition of Equipment and Machines (USE)
Before any equipment or machine is used, it must first be checked to

make sure that it is very functional and in good condition. Checking and
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inspecting equipment and machines will guarantee that all their parts are in tact
and that no part is missing or defective. This will also assure that electrical plugs
and wirings are not defective and will not in anyway cause problems on short
circuits, electrocution or any form of accident. Religiously checking and
inspecting equipment and machines will facilitate Preventive Maintenance which
include checking the following:
1. Machine temperature
2. Hydraulic fluid
3. Wear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation
Performing pre – operation activities ensures that all the tools, equipment and
utensils assembled, checked, inspected, sanitized, readied and stowed after use
are the appropriate devices required in processing the food based on the method
of processing that will be undertaken like salting, curing, smoking, fermentation,
pickling, canning, bottling, processing using sugar, drying, and dehydration or
artificial drying. Doing this will prevent the use of inappropriate devices as well as
well as the occurrence of accidents due to the use of faulty or defective tools,
equipment and utensils.
Sanitizing and disinfecting the tools, equipment and utensils will destroy all germs
and microorganisms which were not removed after washing with soap and water.
Proper cleaning and disinfecting leads to:
1. Minimizing product rejection, return and complaints due to defects

resulting from the use of defective or inappropriate tools, equipment and
utensils
2. Lengthening product shelf life due to the reduction of contamination
resulting from the use of properly sanitized and disinfected tools, utensils and
equipment
3. Reduction of the risk on food poisoning due to the use of unsanitized
tools, equipment and utensils.
4. Facilitating preventive maintenance which include checking the machine
temperature, hydraulic fluid, wear and surface condition, crack, leak
detection, vibration, corrosion, and electric insulation.
B. Cleaning and Sanitizing Equipment and Instruments
The use of sanitizing agents leads to effective sanitation of tools, equipment and
utensils. Sanitation with the use of physical and chemical sanitizing agents will
kill residual microorganisms that remain after cleaning. Cleaning by washing with
soap and water is very important as it ensures the removal of dirt or debris by
physical and/or mechanical means. Clean water is to be used to finally wash and
rinse all utensils, tools and equipment. Sanitizing or disinfecting, on the other
hand, rids or reduces the number of micro-organisms on surfaces where food
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comes in contact with. It cannot be accomplished until surfaces where foods are
processed are clean. Moreover, it cannot be effective without a good pest
control program.
Cleaning alone by washing will not be capable of totally eradicating
microbes, germs and viruses, hence the need to use sanitizing agents. Some
sanitizing agents are detergent solution for scrubbing surfaces of processing
tables, 150 – 200 ppm chlorinated water for sanitizing. All tools and utensils are
also cleaned and sanitized with the use of detergent solution rinsed with tap water
before sanitizing with 150 – 200 ppm chlorinated water by soaking.
Chlorine is one of the cheapest and most easily available sanitizers in the
market. It is popularly used in the treatment of water for both household and plant.
Likewise, chlorine is also used to sanitize processing equipment.
Area / Materials to be Volume of Volume of Time

Sanitized Water Chlorine (Minutes)
Hand Dip 5 gallons 10.8 ml 2-5 minutes
Equipment 5 gallons 54 ml 2-5 minutes
Floor 5 gallons 125 ml 20 minutes
For food processing: Washing 5 gallons 27 ml 2-5 minutes
of vegetables and poultry
1. Procedure in Cleaning Equipment and Instruments

a. Wash all the equipment / instruments with soap.
b. Rinse with clean water.
c. Sanitize by dipping into approved sanitizer solution.
d. Remove from the solution.
e. Allow to air dry.
2. Procedure in Sanitizing:
a. Prepare all the materials needed.
b. Measure a certain amount of chlorine and water.
c. Mix and dip the equipment / instruments in the mixture.
d. Remove from the sanitizing solution.
e. Dry thoroughly.
C. Calibrating Measuring Devices and Instruments
1. Procedure in Calibrating
a. Weighing Scale
Check the accuracy, see to it that the hand is pointed at zero in
an empty weighing scale.
b. Salinometer
Check the accuracy by measuring 20osalinometer brine
solution. Check if the salinometer records the reading correctly.
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c. Refractometer
Place a drop of water (preferably distilled) in the dark
circular or rectangular area and close the cover. A shadow
or dark area is visible on the scale inside the eyepiece. Turn
the calibration screw until the shadow falls on the zero mark.
Open the refractometer cover and dry the cover and glass
prism using soft tissue paper or a cotton cloth.
d. Thermometer
Check the accuracy by dipping it in hot food to see if the
mercury rises to desired temperature.
D. Proper Stowing of Tools, Equipment and Utensils
Tools, equipment and utensils must be properly stowed in order to protect them
from rusting, contamination, etc. and thus lengthen their serviceability. They must
be kept in clean cabinets which are well – ventilated and not subjected to drafts or
rain.
Tools and utensils which were washed must be drained and wiped – dry before
keeping them. They are kept in an orderly way in order that it will be easy to
assemble or prepare them when needed. The cabinets or racks where they are
kept must be properly labeled for easier identification on the part of the user.
Procedure:
1. Wash the equipment/instruments with soap.

2. Rinse thoroughly with clean water.
3. Sanitize by dipping or soaking in a sanitizing solution.
4. Rinse with clean water.
5. Drain.
6. Dry thoroughly (Air Dry).
7. Wipe with a clean piece of cloth.
8. Check the accuracy of the equipment/instruments.
9. Pack/store/keep in a clean dry cabinet.
Procedure in Cleaning, Sanitizing, Calibrating and Stowing Equipment and

Instruments
1. Wash the equipment / instruments with soap.

3. Sanitize by dipping or soaking in sanitizing solution.
4. Remove from the sanitizer solution.
6. Dry thoroughly (air dry).
7. Check the accuracy of each equipment and instruments.
Pack and keep in a clean cabinet.
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8.
HOW MUCH HAVE YOU LEARNED

Self-Check 1.2-2
Directions: Carefully read the questions and choose the best answer from the
options given. Write the letter only of your answer in your answer sheet.
1. What are some of the specifications included by the manufacturer of

a certain tool, equipment or utensil?
a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these
2. Why are specifications for food processing tool, equipment and

utensils necessary?
a. because they provide information to the user as to how they
must be properly handled and operated in order to avoid
accident
b. specifications give information concerning the proper use,
care and maintenance of the tools, equipment and utensils
c. both a and b
d. specifications provide information about the tools, equipment
and utensils
3. If you are a food processor, why do you need to know the parts of
the equipment, tool and utensil and their functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment
or utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing
4. If you are going to pack processed foods in tin cans, why do you
need to seal it with a can sealer?
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a. cans cannot be sealed manually

b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the
cover to the body of a tin can with is first and second operation
rolls
5. What will help you determine the kinds of tools, equipment and
utensil you will assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment and utensils
6. You have already removed the dirt from the tools, equipment or
utensils you will use in processing the food by washing them with
soap and water. Why do you still need to sanitize or disinfect them?
a washing with soap and water only removes the adhering dirt
b washing alone cannot remove the microorganisms and
germs
c to effectively kill or destroy all the germs and
microorganisms which remained after washing
d all of these
7. Which of these is a sanitizing agent you can use for killing the germs
and microorganisms present in tools, equipment and utensils?
a. sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride
8. How will you properly store tools, equipment and utensils after using
them?
a. wipe dry all tools, equipment and utensils which were washed with
water before keeping them
b. store in a dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent
wear and tear
d. all of these
9. Why do you need to inspect and check the condition of equipment

and machines before operating them?
a. to check if no parts are defective or missing
b. to check if electrical plugs are in good condition
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c. both and b
d. to see if they are old or new ones
10. Which of this preventive machine maintenance will you check before
using equipment or a machine?
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these
INFORMATION SHEET 2.1
LEARNING OUTCOME 2
Prepare the Raw Material

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Lesson 2.1: Sort and grade raw materials that are in accordance with
specifications.
Lesson 2.2 : Prepare eggs for salting in accordance with approved standard
procedures.
Lesson 2.3 : Prepare poultry for curing in accordance with approved

specifications and standard procedures.
Lesson 2.4 : Prepare meat for curing in accordance with approved specifications
and standard procedures.
Lesson 2.5 : Prepare fish/ other marine products in accordance with approved
specifications and standard procedures.
Lesson 2.6 : Weigh prepared raw materials in accordance with approved

specifications
Learning Objectives:
At the end of 4 hours, the students must be able to:
1. Identify the different types of Salt.
2. Identify the different types of meat.
3. Identify the different types of marine products.
In LO1 module on processing food by salting, curing, and smoking you had
learned on how to prepare the tools, equipment and materials to be used. In this module
you will learn how to prepare the raw materials needed in salting, curing and smoking.
Salt
In the Kitchen, there’s no ingredient more important than salt. Aside from being
one of the five basic tastes (salty, bitter, sour, and umami), salt has properties that
release food molecules into the air, giving the food an aroma- an integral part of taste. If
you’ve ever eaten your favourite food while suffering a cold, you’ll know just how
important smell is. That’s why the different types of salt are important to distinguish
between.
Salt also highlights and suppresses the different flavors we perceive in our food.
In small amounts, salt curbs bitterness, but enhances sweet, sour and umami, giving
sweet and sour dishes a more two- dimensional taste. At higher concentrations, it
reduces sweeteness and enhances umami, making it perfect for savory and meat
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dishes.
1. Table salt 7. Kala Namak
2. Kosher salt 8. Flake salt
3. Sea salt 9. Black Hawaiian salt
4. Himalayan Pink salt 10. Red Hawaiian salt
5. Celtic Sea salt 11. Smoked Salt
6. Fleur de Sel 12. Pickling salt
Types of Salt
1. Table Salt
The most common type and is harvested from salt deposits found underground.
It’s highly refined and finely ground, with impurities and trace minerals removed in the
process. It’s also treated with an anti caking agent to keep from clumping.
2. Kosher salt
Koshering salt- or kosher salt , in the U.S.- is flakier and coarser grained than
regular table salt. Its large grain size makes it perfect for sprinkling on top of meat, where
it releases a surprising blast of flavor. Kosher salt also dissolves quickly, making it a
perfect all- purpose cooking salt.
3. Sea salt –
Harvested from
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evaporated sea water, sea salt is usually unrefined and coarser-grained than table salt. It
also contains some of the minerals from where it was harvested- zinc, potassium and
iron among them- which give sea salt a more complex flavor profile .
“Sea salt” is a pretty broad term, as it includes some of the specialty salts
described below. Sprinkle it on top of foods for a different mouth feel and bigger burst of
flavor than table salt
4.Himalayan Pink Salt
Himalayan salt is the purest form of salt in the world and is harvested by hand
from Khewra Salt Mine in the Himalayan Mountains of Pakistan. Its color ranges from off-
white to deep pink. Rich in minerals- it contains the 84 natural minerals and elements
found in the human body- Himalayan salt is used in spa treatments, as well as the
kitchen.
Its mineral content gives it a bolder flavour than many other salts, so use it as a
cooking and finishing salt- or to add a bit of flair to a salt rimmed margarita! Slabs of the
stuff are used for cooking and serving (Himalayan salt retains temperature for hours),
and unfinished pieces often appear in shops as lamps.
5. Celtic Sea Salt
Also kinown as sel gris (French for “grey salt”), Celtic sea salt is harvested from
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the bottom of tidal ponds off the coast of France. The salt crystals are raked out after
sinking; this, plus the mineral- rich seawater its extracted from, gives Celtic salt its moist,
chunky grains, grey hue and briny taste.
It’s great on fish and meat as both a cooking and finishing salt, as well as for
baking.
6. Fleur de Sel
Harvested from salt water through evaporation, boiling or other means, flake salt
is thin and irregularly shaped with a bright, salty taste and very low mineral content.
This shapes means the crunchy flakes salt dissolves quickly, resulting in a “pop”
of flavour. Among the different types of salt, use it as a finishing salt, especially on
meats.
9. Black Hawaiian Salt
Also known as black lava salt, black Hawaiian salt is a sea salt harvested from
the volcanic islands of Hawaii. It gets its deep, black color from the addition of activated
charcoal.
Coarse- grained and crunchy, black Hawaiian salt is great for finishing pork and
seafood.
10. Red Hawaiian Salt
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Also called alaea salt, this unrefined, red Hawaiian salt gets its name and color from the
reddish, iron-rich volcanic clay alaea.
Used for centuries in ceremonial ways for cleaning, purification and the blessing of
tools, red Hawaiian salt is also great in the kitchen, adding an attractive finish and robust
flavour to seafood and meat, as well as traditional island dishes like poke and pipikaula, a
Hawaiian jerky.
11. Smoked Salt

Slow-smoked up to two weeks over a wood fire (usually hickory, mesquite, apple, oak
or alder wood), smoked salt adds an intense and, yes, smoky flavour to dishes.
The tastes will vary from brand to brand depending on the time smoked and the wood
used. Smoked salt is the best of the different types of salt to use for flavouring meats and
heartier vegetables, like potatoes.
12. Pickling salt
Used for pickling and brining, pickling salt does not contain any added iodine or anti-
caking agents, nor many of the trace minerals of sea salt, which can cause ugly discoloration
of the preserved food.
Types of Meat
1. Pork Page2
Pork is one of the most popular forms of meat in the world. Despite some
confusion on the issue, pork is classed as red meat. This is because it contains a large
amount of myoglobin, a protein responsible for the red color of meat.
Bacon, Ham, Hot dogs, Jamon, Prosciutto, Salami, Sausages and Spam are some
meat products that uses pork.
Benefits

Pork is a particularly significant source of thiamine (vitamin B1). The content of
this important vitamin is much higher than in other meat and plays an essential
role in glucose metabolism and protecting cardiac health.
 Much cheaper than most other meat.
 Pork contains decent amounts of selenium and zinc, which are responsible for
boosting the immune system, defending against
stress, and optimal hormone production.
Concerns
 Compared to other meats, pork contains extremely high levels of omega-6 fatty
acids. Despite being essential for health, an unbalanced ratio of omega-6 to
omega-3 can be pro-inflammatory in nature.
 Pork is more susceptible to bacterial contamination and food-borne illness than
other meat; ensuring pork is thoroughly cooked is essential.
2. Beef
When most people think of red meat, they probably imagine beef. There are many
different beef products and cuts of beef, ranging from hamburgers to rib eye steaks.
While mainstream health advice often dictates selecting the leanest cuts of red meat,
fatty cuts of beef are perfectly healthy.
Benefits
 Despite fearmongering over the fat content of beef, the main fatty acid in beef is
none other than oleic acid. If you haven’t heard of it before, then it’s the main fat in
olive oil (and known as “heart healthy”)
 Beef contains a wide variety of beneficial compounds that include creatine,
conjugated linoleic acid (CLA), and glutathione
Concerns
 Excessive beef consumption can increase circulating iron to unhealthy levels in
some individuals. These high levels can increase the risk of various cancers and
cardiovascular disease. This risk is especially the case in those with a genetic
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mutation called hemochromatosis, which causes over-absorption of heme iron.

 Overcooking beef (burning) can lead to the formation of polycyclic aromatic
hydrocarbons (PAHs) and heterocyclic amines (HCAs). Both of these compounds
are carcinogens, but we can minimize their risks by sensibly
3. Lamb and Mutton

Both lamb and mutton are very similar types of meat, with one fundamental
difference;
 Lamb is from a sheep less than one-year-old
 Mutton is the meat of an adult sheep
Just like beef and pork, there are variety of popular lamb cuts- perhaps lamb chops
are the most popular.
Benefits
Generally speaking, both lamb and mutton is very healthy.
 Because sheep graze on pasture all day, the omega 6 to 3 ratio is very low- and
optimal—compared to other meats.
 Lamb contains a broad range of health- protective nutrients, especially zinc,
selenium and B vitamins.
Concerns
 Lamb is very expensive in comparison to different kinds of meat.
4. Chicken
Alongside beef and pork, chicken is one of the ‘big three’ popularity-wise.
However, chicken is a different classification of meat and comes under the poultry
category. People commonly refer to as “white meat” rather than red.
As one of the most popular foods in the world, there are all sorts of chicken-based
foods. These range from fried and roasted chicken to chicken soup and even chicken
popcorn.
Benefits
 Chicken is very cheap and easily affordable.
 For those who are trying to consume less fat/calories,
chicken offers a smaller amount than other meats but with
the same protein content.
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 Chicken stock/broth offers a significant source of gelatin. As

chicken bones have a lower density than other meats, the
collagen and gelatin are far easier to extract.
 Chicken provides a decent source of necessary vitamins
and minerals, particularly selenium, potassium, phosphorus
and B vitamins.
Concerns
 Due to commercial chicken feed – and similar to pork – chicken contains an
excessive amount of omega-6. Whether this is problematic or not likely depends
on the overall diet.
 Bacterial contamination with strains such as E. coli and salmonella is too common
in chicken. As a result, strict hygiene procedures are necessary when handling
the raw meat.
5. Turkey
Turkey is another type of white meat, probably best known for its appearance at
the Christmas table! It has both a deeper yet drier taste than chicken and is a less
prevalent form of poultry. As mentioned above, the most popular kind is probably roast
turkey, but you can find a variety of processed and unprocessed turkey products.
Benefits
 Turkey is among the most protein-dense of all meats, offering 17.5 grams of
protein in only 149 calories.
 Similar to chicken, turkey also provides a significant amount of B vitamins,
potassium, selenium and phosphorus.
 Turkey provides an inexpensive source of high- quality protein.
Concerns
 Similar to other forms of poultry, turkey is more likely to harbor foodborne bacteria
than red meat
6. Venison
Venison refers to the flesh of a deer, and it is a traditionally rarer type of meat. In
recent years, sales of venison have been soaring as a result of its healthy reputation
among consumers.
Benefits
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 As deer live and feed in the wild, venison is one of the healthiest and most natural
varieties of meat. The excellent omega 6 to 3 ratio (2:1) shows the benefits of an
animal living on a natural diet.
 Venison has more vitamins and minerals than beef despite having significantly
fewer calories. In short, venison is possibly the most nutrient-dense meat out
there.
Concerns
 While there are no major health concerns, one obstacle could be the price;
venison costs a lot. Expect to pay around $30 for one pound of venison steak.
7. Duck
Duck is one of the less popular types of meat. However, it has immense popularity
in Chinese populations, where ‘ Peking duck’ is a showpiece dish. Like chicken and
turkey, we can consider duck as a kind of white meat.
Benefits
 Duck provides a significant amount of selenium, phosphorus, and B vitamins.
These vitamins are all important for optimal energy production and a well-
functioning immune system
Concerns
 Making duck at home- or having a roast duck- is perfectly healthy. However, be
aware that in Chinese cuisine, duck often comes in sauces made from a variety of
additives including sugars, oils, and monosodium glutamate (MSG).
8. Wild Boar Page2
Wild boar is a non-domesticated pig that lives in the wild. The meat of this animal is also
known as ‘ wild boar ‘. Generally speaking, wild boar contains a higher proportion of
protein and a smaller amount of fat than regular pork.
Benefits
 As it lives and feeds in its natural environment, wild boar contains a higher
proportion of omega-3 fatty acids.
 Wild boar contains an array of health- protective nutrients, in particularly B
vitamins, selenium, and zinc.
Concerns
 Despite containing a higher amount of omega-3, the omega-6 to omega-3 ratio is
still very high.
 Trichinella spiralis, a parasite sometimes found in pigs, occasionally contaminates
wild boar meat. There have been several outbreaks of this in recent years, but it is
very rare.
Fish and other Marine Products

Fish as Food
Fish has been an important source of protein and other nutrients for humans from
time immemorial.
In culinary and fishery contexts, fish may include shellfish, such as molluscs,
crustaceans and echinoderms.
Species
Over 32,000 species of fish have been described, making them the most diverse
group of vertebrates. In addition, there are many species of shellfish. However, only a
small number of species are commonly eaten by humans.
Common species of fish and shellfish used for food

Mild flavour Moderate flavour Full flavour
Delicate Basa, flounder, hake, Anchovy ,herring, Atlantic mackerel
texture scup, rainbow trout, lingcod, moi, orange
hardshell clam, blue crab, roughy, atlantic ocean
peekytoe crab, cuttlefish, perch, lake victoria
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eastern oyster, pacific perch, yellow perch,

oyster european oyster. Sea
urchin
Medium Black sea bass, European Sable fish, atlantic Escolar , Chinook
texture sea bass, hybrid stripe salmon, coho salmon, salmon, chum
bass, bream, cod, drum, skate, Dungeness crab, salmon, American
haddock, hoki, allaska ki9ng crab, blue shad
Pollock, rockfish, pink mussel, greenshell
salmon, snapper, tilapia, mussel, pink shrimp
turbot, walleye, lake
whitefish, wolfish,
hardshell clam, surf clam,
cockle, jonah crab, snow
crab, crayfish, bay scallop,
chinese white shrimp
Firm texture Arctic char, carp. Catfish, Barramundi , cusk, Barracuda , Chilean
dory, grouper, halibut, dogfish, kingklip, sea bass, cobia,
monkfish, pompano, dover mahimahi, opah, mako croaker, eel, blue
sole, sturgeon, tilefish, shark, swordfish, marlin, mullet,
wahoo, yellowtail, albacore tuna, sockeye salmon,
abalone, conch, stone yellowfish tuna. blue fin tuna
crab, American lobster, Geoduck clam, squat
spiny lobster, octopus, lobster, sea scallop,
black tiger shrimp, fresh rock shrimp
water shrimp, gulf shrimp.
Pacific white shrimp, squid
Self-Check 1.2-1
Matching type
Direction: Match column A from the kind of salt being described to Column B of
the types of salt. Write the letter of the correct answer.
Column A Column B
_____1. It is the purest form of salt in the world a. kala namak

and is harvested by hand that has color b. koshser
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that ranges from off-white to deep pink. c. celtic sea salt

_____2. The most common type of salt and is d. Himalayan pink
harvested from salt deposits found under- e. table salt
ground. f. flake salt
_____3. A type of salt that has large grain size make g. mutton
it perfect for sprinkling on top of meat, h. venison
where it releases a surprising blast of flavor i. pork
_____4. It is also known as sel gris or grey salt and is j. chicken
harvested from the bottom of tidal ponds off k. fish
. the coast of France.
_____5. It also means “black salt” in Nepalese. This
Himalayan salt that’s been packed in a jar with
Charcoal, herbs, seeds and bark, then fired in
a furnace for a full 24 hours before it’s cooled
, stored and aged.
_____6. It is one of the most popular forms of meat in
the world and classified as red meat that contains
a higher content of thiamine compared to
other meat, and plays an essential role in
glucose metabolism.
_____7. It is one of the ‘big three’ popularity- wise
alongside with beef and pork and classified as
white meat.
_____8. It is the meat of an adult sheep.
_____9. It has been an important source of protein
and other nutrients for humans from time
immemorial.
_____10. It refers to the flesh of a deer, and it is a
traditionally rarer type of meat.

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INFORMATION SHEET 1.2-2
LEARNING OUTCOME 2.2

Raw materials for salting, curing and smoking
At the end of 4 hours, the students must be able to:
1. Identify the quality grade used in meat.
2. Identify the kinds of cut in poultry parts.
How to Grade and Size Eggs
How can you tell the difference between a good egg and a bad egg? Eggs are
rated and graded into three classifications determined by the United States Department
of Agriculture (USDA). If you have chickens and plan on selling eggs, grading and sizing
is required. As a general rule, you should grade all your eggs before you store, sell or
consume them. At Southern States, we can help you get the job done. Follow these
steps to understand how to grade and size eggs.
When grading eggs, both the interior and exterior quality is measured. This
process does not take into account weight or shell color. According to USDA guidelines,
eggs are graded and labelled as AA, A, and B U.S Grade AA eggs are nearly perfect.
The whites are thick and firm and the yolks are free from any defects. The shells are
clean and without cracks. U.S Grade A eggs appear to be the same as Grade AA, but
the difference is a slightly lower interior quality. U.S Grade B eggs are noticeably
different. They may have slight stains and be irregular in shape and size. The quality of
the interior is further reduced. Grade B eggs are not sold in supermarkets, but are used
commercially in powdered egg products or liquids eggs.
Grading Eggs
Exterior Grading
Begin the egg grading process by checking the quality of the shell. The ideal eggshell is
clean, smooth and oval in shape with the one end slightly bigger than other. Eggs with
cracked or broken shells should be discarded. If you are selling the eggs, remove any
unusual shapes, textures or thin spots on the shell. While they are edible, they break
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easily and will be unacceptable because of their appearance.
Interior Grading
Grading the interior of the eggs is performed by a method called candling. Using
an egg candler will allow you to examine the air cell, the egg white (called albumen) and
the yolk. Candling also lets you check for spots and cracks. Listed below are the different
components to observe when candling an egg:
Air Cell Depth - the air cell is the empty space between the shell and the white
usually found at the bigger end of the egg. As the egg ages, the air cell depth grows and
the quality of the egg diminishes.
White or Albumen – the white of the egg is called the albumen. The quality is
based on its clarity and thickness. Look for a clear color without discolorations or floating
foreign matter. Thick albumen allows limited movement of the yolk and indicates a higher
quality egg.
Yolk – the quality of the yolk is determined by the distinctness of its outline and
other features like size, shape and absence of any blemishes or blood spots. It should be
surrounded by a dense layer of albumen.
Spots – candling can help reveal foreign matter like blood spots or meat spots.
Eggs with interior spots should not be sold.
USDA Grade Standard Chart: This table is a quick reference for determining the
grade of an egg by candling. (From the article: Proper Handling of Eggs: From hen to
Consumption by the Virginia Cooperative Extension)
Quality Factor AA Quality A Quality B Quality Inedible

Air Cell 1/8 inch or less 3/16 inch or More than Doesn’t apply
in depth less in depth 3/16inch
White Clear , Firm Clean , May be Clean , May be Doesn’t apply
reasonably weak and
firm watery
Yolk Outline slightly Outline may be Outline clearly Doesn’t apply
defined fairly well – visible
defined
Spots (blood or None None Blood or meat Blood or meat
meat) spots spots
aggregating aggregating
not more than not more than
1/8” in 1/8” in
diameter diameter
Size Category Minimum Weight

Small 18 oz.
Medium 21 oz.
Large 24 oz.
X-Large 27 oz.
Jumbo 30 oz.
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Sizing Eggs
If you plan on selling your eggs, you need to sort and size them. Large and extra-
large eggs are the best sellers. You might be surprised to learn that eggs are not sized
individually, but rather sized by the combined weight of one dozen eggs. A size
breakdown by weight can be found in the chart on the right.
Poultry Grading
Quality refers to the inherent properties of a product that determine its relative
degree of excellence or value. Experience and research have identified certain
properties in poultry that are desired by producers, processors, and consumers. Some of
these properties are a good proportion
of meat to bone, adequate skin covering, absence of feathers, and freedom from
discolorations.
Standards of quality enumerate the factors that affect these properties and apply
to individual ready-to-cook poultry carcasses, parts, and products. There are no grade
standards for giblets, detached necks and tails, wing tips, and skin.
For carcasses and parts, the factors include conformation, fleshing, fat covering,
defeathering, exposed flesh, discolorations, disjointed or broken bones, missing parts
from whole carcasses, and freezing defects, if applicable. For poultry products, such as
boneless-skinless breasts, factors include presence of bones, tendons, cartilage,
discolorations, and blood clots, as well as other product-specific factors.
Grades apply to lots of poultry of the same kind and class, each of which
conforms to the requirements for the grade standard. The U.S. consumer grades for
poultry are U.S. Grades A, B, and C.
Grading involves evaluating poultry in terms of the standards to determine the
grade. Figures 11-14 show an A quality young chicken, turkey, duck, and goose. A given
lot of poultry may contain a small percentage of a quality lower than the grade specified
because some defects are permitted. This is an unavoidable necessity due to today’s
production-
type processing methods.
Poultry grade standards have changed over the years to reflect developments in
poultry production, processing, and marketing. Standards for ready-to-cook poultry were
added to the regulations in 1950. Roasts were added in 1965. Parts and boneless
breasts and thighs were added in 1969.
All provisions for grading live and dressed poultry were eliminated in 1976. Large poultry
parts, skinless carcasses and parts, and tenderloins were added in 1995. As the need
arises and meaningful quality factors are established for other products, additional grade
standards will be developed.
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Quality Factors for Carcasses and Parts of Poultry

The following factors must be considered when determining the quality of an
individual ready-to-cook carcass or part.
Conformation
The structure or shape of the bird may affect the distribution and amount of meat,
while certain defects detract from its appearance. Some of the defects that should be
noted are breasts that are dented, crooked, knobby, or V-shaped; backs that are crooked
or hunched; legs and wings that are deformed; and bodies that are definitely wedge-
shaped.
Fleshing
The drumsticks, thighs, and breast carry the bulk of the meat. There is, however,
a definite correlation between the covering of the flesh over the back and the amount of
flesh on the rest of the carcass. Females almost invariably carry more flesh over the
back and will generally have a more rounded appearance to the breast, thighs, and legs.
The common defects in fleshing are breasts that are Vshaped or concave, rather than
full and rounded; breasts that are full near the wishbone, but taper sharply to the rear;
legs and drumsticks that are thin; and backs that have insufficient flesh to cover the
vertebrae and hip bones.
Fat Covering
Fat in poultry is judged entirely by accumulation under the skin. This is true even for
chicken parts. Accumulations occur first around the feather follicles in the heavy feather
tracts. Poorly fattened birds may have some accumulation of fat in the skin along
the heavy feather tracts on the breast. Then, accumulations will be noted at the juncture
of the wishbone and keel and where the thigh skin joins the breast skin.
At the same time, accumulations will be noted around the feather follicles between the
heavy feather tracts and over the back and hips. Well-finished older birds will have
sufficient fat in these areas and over the drumsticks and thighs so that the flesh is
difficult to see. Fowl which have stopped laying have a tendency to take on excessive fat
in the abdominal area. Younger birds will generally have less fat under the skin between
the heavy feather tracts on the breast and over the drumsticks and thighs than mature
birds.
Feathers
Processors try to eliminate the problem of feathers by moving poultry to slaughter
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after feathering cycles are over. There is, for instance, a very short period within which
the slaughtering of ducklings must be done. With other classes, the period is longer and
attention is given primarily to noting if the bulk of the pins have sufficient brush on them
to facilitate picking.
Protruding feathers have broken through the skin and may or may not have formed a
brush. Non protruding feathers are evident but have not pushed through the outer layer
of skin. Before a quality designation can be assigned, ready-tocook poultry must be free
of protruding feathers that are visible to a grader during examination of the carcass at
normal operating speeds. However, a carcass may be considered as being free from
protruding feathers if it has a generally clean appearance (especially on the breast and
legs) and if not more than an occasional protruding feather is in evidence during a more
careful examination of the carcass. Hair on chickens, turkeys, guineas, and pigeons; and
down on ducks and geese must also be considered.
Exposed Flesh, Cuts, Tears, and Broken Bones

Exposed flesh can result from cuts, tears, missing skin, or broken or disjointed
bones. It detracts from the appearance of the carcasses and parts and permits the flesh
to dry out during cooking, thus lowering the eating quality. The number and extent of
such defects permitted depend on their location—whether on the breast, legs, or
elsewhere.
Cutting Poultry Parts

The USDA standards of quality apply to poultry parts cut in
the manner described below and illustrated in figures 15-29. While most descriptions
were developed when parts were cut from a carcass by hand, most processors today
disjoint whole carcasses by machine. Machine-cut parts may be graded provided they
are not misshapen and have nearly the same appearance as they had prior to cutting
from the carcass. Under certain conditions, parts cut in other ways may also be officially
identified when properly labeled. Only skin or fat normally associated with a part may be
included unless stated on the label. The illustration of the skeleton of a chicken (fig. 30)
shows the points where the parts are cut and gives the names of the skeletal parts.
Poultry halves (fig. 15) are prepared by making a fulllength back and breast split of the
carcass to produce approximately equal right and left sides. Portions of the backbone
must remain on both halves. The cut may be no more than one-fourth inch from the outer
edge of the sternum (breastbone).
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Front poultry halves (fig. 16) include the full breast with corresponding back portion,
and may or may not include wings, wing meat, or portions of wing.
Rear poultry halves include both legs and adjoining portion of the back.
Quarters consist of the entire eviscerated poultry carcass which has been cut into four
equal parts, excluding the neck.
Breast quarters (fig. 17) consist of half a breast with the wing and a portion of the back
attached.
Breast quarters without wing consist of a breast quarter of a poultry carcass from
which the wing has been removed.
Leg quarters (fig. 18) consist of a thigh and drumstick, with a portion of the back
attached. It may also include attached abdominal fat and a maximum of two ribs. A leg
with a complete or entire rear back portion attached may also be grade identified if
certain criteria are met.
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Breasts are separated from the back at the shoulder joint and by a cut running backward
and downward from that point along the junction of the vertebral and sternal ribs. The
ribs may be removed from the breasts, and the breasts may be cut along the breastbone
to make two approximately equal halves; or the wishbone portion may be removed
before cutting the remainder along the breastbone to make three parts.
Breasts with ribs are separated from the back at the junction of the vertebral ribs and
back. Breasts with ribs maybe cut along the breastbone to make two approximately
equal halves; or the wishbone portion may be removed before cutting the remainder
along the breastbone to make three parts.
Split breasts with back portion or breast halves with back portion (fig. 19) are
prepared by making a full-lengthcut of front poultry halves without wings. If labeled
“splitbreast(s),” centering of the cut is not required to producetwo approximately equal
halves.
Legs (fig. 20) consist of the attached thigh and drumstick, whether jointed or disjointed.
Back skin is not included. The patella (kneebone) may be included on either the
drumstick or thigh.
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Thighs (fig. 21) are disjointed at the hip joint and may include the pelvic meat, but not
the pelvic bones. Back skin is not included. Thighs may also include abdominal meat
(flank meat), but not rib bones.
Thighs with back portion (fig. 22) consist of a poultry thigh with back portion attached.
Drumsticks (fig. 23) are separated from the thigh and hock by cuts through the knee
joint (femorotibial and patellar joint) and the hock joint (tarsal joint), respectively.
Wings (fig. 24) include the entire wing with all muscle and skin tissue intact, except that
the wing tip may be removed.
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Wing drummettes (fig. 25) consist of the humerus (first portion) of a wing with adhering
skin and meat attached.
Boneless-skinless poultry, except as noted, is free of tendons, cartilage, bone pieces,
blood clots, discolorations, and muscle mutilation.
Boneless-skinless breasts (fig. 26) or breasts with rib meat are prepared from breasts
cut as described for “breasts” and for “breasts with ribs.”
Tenders are any strip of breast meat.
Tenderloins (fig. 27) are the inner pectoral muscle which lies alongside the sternum
(breastbone). Tendons may be present. Page2
Boneless-skinless thighs (fig. 28) are prepared from thighs cut as described for
“thighs.”
Boneless-skinless drums (fig. 29) are prepared from drums cut as described for
“drumsticks.”
While there are a few things to learn about grading and sizing eggs, the process is
not difficult. You will be able to master the technique quickly with just a little bit of
practice.
Grades of Meat
Quality Grades – Beef
Quality grades are reflective of the eating quality of beef. Beef carcasses are cut
between the 12th and 13th rib, making the rib eye easy to view. United Sates Department
of Agriculture (USDA) Graders evaluate the distribution on marbling in the rib eye. The
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age or maturity of the animal is also factored into the quality grade.
The ribeye on the left is the one most of you probably leaned towards. It has a
greater amount of marbling in the ribeye. Marbling is the white pieces of fat that are seen
inside the lean. Additionally, it has a brighter, more cherry-red colored ribeye. The ribeye
on the right does have less fat along the ribeye. However, it has less marbling than the
other ribeye. In addition it has a duller color to the meat.
The USDA grading system breaks down the quality grades of beef into Prime, Choice,
Select, Standard, Commercial, Utility, Cutter and Canner.
Prime is the highest quality of beef available. They have the most marbling and
are sure to provide a wonderfully juicy and extremely tasty eating experience. The high
level of marbling makes them great for grilling and other dry cooking methods.
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Choice is still high quality beef that has less marbling than Prime. Consumers are
going to receive a delicious and juicy eating experience. Tender cuts are still great for
grilling and other dry cooking methods, while less tender cuts are more suitable for a
liquid added type of cooking.
Select is a uniform, leaner quality of beef. It still is tender and can provide
pleasurable eating experiences, having less marbling Select beef is going to tend to be
The quality of pork depends on its color, texture, and marbling which can be determined
by visual evaluation or scientific tests such as ultimate pH. Fresh pork is more tender
and juicy when it is reddish-pink, firm and non- exudative. The chart below less juicy and
tender than Prime or Select. Most often select cuts are either marinated or braised to
achieve the most eating satisfaction.
Maturity or age is harder for the everyday consumer to see in the supermarket.
This is taken into consideration when the USDA graders are grading the carcasses.
Graders take the color of the ribeye in combination with the skeletal maturity to come up
with this component of the quality grade. Any cattle that are graded Prime, Choice or
Select are going to be young cattle which have not reached full maturity.
Quality grading is a voluntary service that is provided by the USDA and paid for by
the processors and producers. The USDA has stamps that they use to identify what
quality grade the carcass is.
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Pork Quality
helps to demonstrate the variations in pork quality. The USDA does not grade pork in the
same way it does in beef. Pork carcasses are not ribbed, and grades of pork are
determined by back fat thickness and carcass muscling.
Lamb Grades
Lamb grades are based on age, conformation (carcass muscling), and other lean
quality factors such as color. There are five quality grades: Prime, Choice, Good, Utility,
and Cull. More than 90% of lamv in the US will grade USDA Prime or Choice.
Sorting
Raw materials are classified/grouped according to:
a. Quality – fresh, stale or spoiled, damaged

b. Species – example : tuna, mackerel, milkfish
c. Sizes – small, medium and big with sizes ranging from 6
cm. - 54 cm.
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Characteristics of a Fresh and Spoiled Fish

Fresh Fish Spoiled Fish
Odor fresh fishy odor stale sour or putrid
Eyes bright and bulging, pupil dull, wrinkled and sunken

is velvet black, pupil is dull
cornea is transparent black cornea is opaque
Gills bright red, covered with dull brown or gray with

slime odor under gill cloudy slime, odor under
cover is fresh gill cover is sour and
offensive
Body color bright faded
Flesh firm stiff body, finger soft and flabby, finger

impressions do not impressions 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 a fresh fish is similar to that of a newly gathered
seaweeds.
4. A fresh fish has a firm flesh characterized by a stiff body and texture
elastic to slight pressure.
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
Page2
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.
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.
5. The milky slime in stale fish appears cloudy white and is
slightly transparent.
6. Slightly discolored gills have abnormal color change
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.
Another aspect involved in grading fish is to sort them according to their

species as shown below:
Classification of Fish According to Species
a. Roundscad or galunggong
Page2
b. Mackerels such as hasa-hasa and alumahan

short-bodied mackerel- Hasa-has Kastrelliger brachyosomus (Blecker)
Average length 20 centimeters.

Page2
c. Sardines and herrings such as tamban and tunsoy

d. Slipmouth such as sapsap and dalupani
Sapsap Dalupami
e. Long-tailed Nemipterids or bisugo Page2

Self-Check 1.2-2 Page2
Direction: Choose the letter of the correct answer.

1. is still high quality beef that has less marbling than Prime.
a. Choice b. Select c. Prime d. Standard
2. It is the highest quality of beef available.
a. Choice b. Standard c. Prime d. Select
3. It is the white pieces of fat that are seen inside the lean of the beef.
a. Standard b. Choice c. Prime d. Marbling
4. They are any strip of breast meat of the chicken.
a. Tenders b. Legs c. Breast d. Neck
5. They are the inner pectoral muscle which lies alongside the sternum of the
Chicken
a. Breast b. Tenderloin c. Wings d. Tendons
6. Body part of the chicken that include the entire wing with all muscle and skin
tissue intact.
a. Breast b. Thigh c. Legs d. Wings
7. They are separated from the thigh and hock by cuts through the knee joint of the
Chicken
a. Wings b. Thigh c. Drumstick d. Breast
8. They are the eggs are nearly perfect.

a. AA b. AAA c. B d. A
9. It is a method of Grading the interior of the eggs.

a. Candling b. Grading c. Sizing d. Sorting
10. They are eggs that are considered as the best sellers.
a. Extra large b. Medium c. Small d. Large
HOWDO
HOW DOYOU
YOUAPPLY
APPLYWHAT
WHATYOU
YOU
HAVELEARNED
HAVE LEARNED
Show that You learned Something by Doing This Activity
JobSheet
Sheet1.2-1
1.2-1
Job
Page2
Calibrating Equipment
Calibrating equipment is necessary to test

for the accuracy of certain device or to indicate the
scale. An example of equipment to be calibrated is
the weighing scale. To calibrate, have the reading
of the weighing scale pointed or set at 0. Refer to
Fig. 1 below.
Fig.1 Calibrating a Weighing Scale
To calibrate a salinometer, have the brine

solution poured into the graduated cylinder, and
dip the salinometer to get the reading (Fig. 2) Allow
the instrument to float in the brine solution and
get the reading.
_____________________ salinometer
Figure 2. Calibrating a Salinometer
Job
JobSheet
Sheet1.2-2
1.2-2
Stowing Equipment and Instruments
Equipment, Tools and Materials Needed:

• Weighing scale and balance
• Measuring cups of varying capacities
Page2
• Measuring spoons
• Salinometer
• Thermometer
• Cylinder
• Beaker
• Flasks
Procedures in Cleaning, Sanitizing, Calibrating, and Stowing Equipment and

Instruments:
1. Wash the equipment / instruments with soap.
4. Remove from the sanitizing solution.
7. Check the accuracy of each equipment and instrument.
8. Pack and keep in a clean cabinet.
Precautions:
1. Wear appropriate clothing when working.

2. Proper care in handling the tools, devices and instruments.
3. Check the accuracy of the equipment/instruments.
HOW
HOWWELL
WELLDID
DIDYOU
YOU
PERFORM
PERFORM
Performance Criteria Checklist for
Job Sheet 1.2-1
Calibrating Salinometer
Did you…… YES NO N/A
1. review the procedure in calibrating measuring

instruments?
2. pour the brine solution into the graduated
cylinder, and dip the salinometer to get the
reading?
Page2
3.Allow the instrument to float in the

brine solution and get the reading?
Performance Criteria Checklist for
Job Sheet 1.2-2
Stowing Equipment and Instruments

Did you……..… YES NO N/A
1.. Wash the equipment / instruments with soap.
4. Remove from the sanitizing solution.
7.Check the accuracy of each equipment and

instrument.
8. Pack and keep in a clean cabinet.

Page2
f. Sardines and herrings such as tamban and tunsoy

g. Slipmouth such as sapsap and dalupani
Sapsap Dalupami
Long-tailed Nemipterids or bisugo

Page2
Extra Average
Species Large Medium Small
Large Length
1. Alumahan - - 25 - 29 20 - 24 25 – 35
2. Apahap 50 or more 40 – 49 30 – 39 20 – 24 20 – 50
3. Asohos - - 20 or more 20 – 29 20
4. Ayungin - - 10 or more 15 – 19 10
5. Bagaong - - 20 or more 6–9 20
Fish Small Medium Large
6. Bangos 50 or more 40 – 49 30 – 39 15 – 19 30 – 100
7. Baracuda - - 25 or more 20 – 29 25
8. Biya 50 or more 30 – 39 25 – 29 20 – 24 30 – 40
Milkfish
9. Bisugo - less than 250
- gr 250-500
20 orgr.
more more
20 – 24 than 500
20 gr.
less than 4.5 gr.
10. Dalag
Mackerels 50 or more 40 – 49 4.5-6 30gr.
– 39 15 – 19 30 – 40
less than 4.5 gr. more than 6 gr. more
11. Dalagang - less than 4.5 - gr. 30 or more 25 – 29 30
Nemipterids
Bukid less than 4.5 gr. 4.5-6 gr. than 6 gr. more than
12. Dilis - less than 1.5
- gr. - 6 – 10 8
Roundscad 4.5-6 gr. 6 gr. more than
13. Galong- - less than 1.5
- gr. 15 or more 10 – 14 20 6 gr.
gong
Sardines/herrings 4.5-6 gr. more than 2.5 gr.
14. Hasa-hasa - - 20 or more 15 – 19 20
Slipmouths
15. Hito 45 or more 35 – 44 1.5-2.5
24 –gr.
34 20More
– 24than 2.5
20 gr.
– 45
16. Kabasi
Anchovies - - 20 or
1.5-2.5 gr.more 15 – 19 15 – 20
17. Kanduli 50 or more 40 – 49 30 – 39 20 – 29 50 – 75
18. Kalaso - - 20 or more 15 – 19 20
19. Kitang - - 20 or more 15 – 19 20
20. Labahita - 35 or more 30 – 34 30
21. Lapad - - 20 or more 15 – 19 15 – 18
22. Lapu-lapu 50 or more 40 – 49 30 – 39 25 – 29 40
23. Martiniko - - 20 or more 10 – 19 10 – 20
24. Matang - 35 or more 25 – 34 18 – 24 20 – 30
Baka
25. Maya- - - 25 or more 15 – 24 20
maya
26. Mayang - - 30 or more 20 – 29 20 – 30
27. Salay- - 35 or more 25 – 34 20 – 24 25 – 35
salay
28. Samaral - - 30 or more 25 – 29 30
29. Sapsap - - 25 or more 15 – 24 30
Page2
30. Talakitok 50 or more 40 – 49 30 – 39 25 – 29 40 – 60

31. Talilong - - 20 or more 15 – 19 20
32. Talimosak - - 10 or more 6–9 10
33. Tamban - - 20 or more 15 – 19 20
34. Tanigi 75 or more 65 – 74 55 – 64 45 – 54 50 – 100
35. Tuna 75 or more 65 – 74 5 – 64 45 – 54 100
36. Tunsoy - - 20 or more 13 – 19 15 – 18
How to Get the Estimated Size of a Fish
Measurement which is done by ocular estimation is calculated from the tip of

the snout to the tip of the caudal fin. It can be measured using a measuring
device like a foot ruler.
The size of a fish is also obtained by getting its total length. Total
length refers to the length from the tip of the snout to the tip of the tail
of a fish.
Caudal
Snout
Fin Guide for Determining the Size of a Fish

(Based on Total Length in Centimeters)
Source: Philippine Fish Classification
(Food Terminal Inc.)
Grading
Evaluating the raw materials based on their organoleptic characteristics such as

appearance, color, odor and texture.
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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
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
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
Page2
e. Flesh and backbone, slightly soft

f. Odor, slightly sour and somewhat like bread or
weak acetic acid.
Off – Grade. This consists of fish which failed to meet the requirements of
Grade III and therefore must be rejected.
Scaling
Removal of the scales from a fish using a blunt knife. A sharp knife is not
used because it might injure the fish.
The scales of a fish can be removed using the following:

1. Knife
2. Metal Scaler
3. Electric Scaler
Prepare the fish for scaling in the following way:
a. Hold the fish firmly with one hand in the caudal

peduncle. Hold the knife almost vertical to the fish.
b. Remove the scales by scraping motion.
NOTE: Use blunt knife in scaling the fish. Sharp knife might injure fish skin.
c. Wash off the scales with clean water.

Page2
Eviscerating/Gutting
Removal of the internal organs, viscera or guts through the operculum
Gut scaled or unscaled fish:
Washing
Cleaning the scaled and eviscerated fish is done by:
a. Soaking or tank washing
Wash fish by soaking them in a basin or cemented tank with a 10% brine
solution to leach out blood before finally washing them in clean tap water.
b. Washing by agitation
Fish are washed with a 10% brine in a tank with agitator before finally
washed with fresh clean water.
Page2
c. Spray washing
Fish are washed using running water from a faucet or with strong jets of
water from a water sprayer.
Deboning
Some fishes like bangus and gizzard shad are turned down by some
consumers even if they have a nice flavor due to their numerous numbers of
spines. Their inter-muscular spines are annoying and cause difficulty when
lodged in the throat while eating.
A process, called deboning, has been devised to avoid such annoyance and
danger of eating spiny fishes. The spines from the different portions of a fish
like bangus can be removed with the use of a mosquito forcep. Deboning
improves the acceptability of the product.
The bangus is deboned using the following procedure:
1. WASHING – wash fish upon arrival from the market.

Scales may or may not be removed.
2. SPLITTING – split fish on the dorsal side starting from

the tail to the head by running the edge of the knife
along the backbone.
Page2
3. REMOVAL OF INTERNAL ORGANS – lay fish open like
butterfly fillet. Remove gills and internal organs. Wash
fish to remove blood and dirt. The black membrane
covering the belly cavity may or may not be removed
depending upon the consumers choice. Wash fish in
running water.
4. REMOVAL OF BACKBONE and DORSAL FIN –

remove backbone by laying fish flat on the cutting board
with the skin down. Hold the knife in a
horizontal/slanting position and cut in with the tip of the
blade along the backbone from head to tail.
Trim off the dorsal fin.
5. DEBONING It is important to know the exact location of

the spines most especially the intermuscular spines.
Page2
The Spine Location in a Milkfish
Place fish in a shallow tray. With the aid of mosquito forceps, start removing
the spines.
A. RIB BONES – the rib bones are located in the belly

cavity. They are visible and are superficially embedded thus
easy to pull out.
Page2
B. DORSAL INTERMUSCULAR SPINES – make a
superficial slit from head to tail along the dent of dorsal muscle.
Pull out the embedded intermuscular spines one at a time.
The spines on the head portion are branched spines while the rest are
unbranched. The spines on the tail portion are very much attached to the
muscle tendon, making it difficult to remove. It is necessary to make a
horizontal slit on this portion for easier removal of these spines.
C. LATERAL INTERMUSCULAR SPINES – are located in-

between the dorsal and ventral muscles. Pull out first the large
arch-shaped spines at the base of the opeculum. Proceed
pulling out the Y-shaped spines up to the mid-portion of the
body ending with 3 single delicate spines.
Page2
D. VENTRAL INTERMUSCULAR SPINES – make a
shallow slit along the dent between the muscle segments of the
ventral side from the midportion of the body to the tip of the
muscle in the tail. Pull out the first 2 very fine and delicate
spines found in the mid-body which is the start of the spines
located in this portion. Proceed to the tail region.
Filleting
A process of preparing fish into fillets with the use of a sharp thin knife.
The kinds of fillets are:
a. Block fillets (butterfly fillet, cutlet, double fillet).

Page2
These are the flesh from both sides of a single fish,

usually joined along the back.
b. Cross-cut fillets. These are fillets from flat fish, i.e.

sole fish, the flesh from each side is removed as a
single piece.
c. Quarter-cut fillets. These are fillets from flat fish,

the flesh from each side is taken off in two pieces.
d. Single fillet. This is the flesh from one side of the
fish.
The Kinds of Fillets
Butterfly fillet
Single fillet
Block fillets
Procedure in Filleting Fish
1. Lay fish on side. Cut from just behind base of pectoral fin
round the back of the head.
Page2
2. Cut towards tail along the line of the dorsal fin. The cut
should only penetrate as far as the backbone.
3. Cut forward to clear fillet from the ribs. The knife should be
held parallel to the rib bones, cut through the ―pin‖ (small
rib) bones.
4. Cut over the edge of the ribs towards the tail, flatten knife on
to the backbone after finishing cutting over the ribs and
remove fillet. The fillet should be trimmed to remove any
belly flap or fin.
5. Turn fish over. Cut just behind base of pectoral fin and
round the back of the head.
6. Cut from tail as close to backbone as possible into the

corner at the back of the neck. Note the angle at which the
Page2
head is held. This keeps the backbone flat on the board.
7. Cut forward parallel to angle of the rib bones cutting through

the ―pin‖ bones and open cut fillets.
8. Cut from behind head over the ends of ribs towards tail,
knife should be held at an angle to remove flesh from the
center of fish without cutting off fins. On large fish, two cuts
may be required if a shortbladed knife is used. Trim fillet to
remove any belly flap or fin. Below are trimmed single fillets:
Weighing
To get the exact mass of the prepared raw materials for future references
especially in the preparation of the production report, the weight must be
taken with the use of standard weighing devices like the beam balance or
any other weighing device. The weights are properly recorded.
Procedure in weighing
1. Place the material to be weighed on the weighing scale.

2. Weigh the material accurately.
3. Record the obtained weight.
LET US REMEMBER
Page2
Raw materials refer to fresh fishes newly caught 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.
Rawmaterials must be prepared in accordance with product specifications

and approved BFAR specifications.
In preparing raw materials for salting, curing and smoking accuracy and
correct performance of given procedures must be strictly followed in order to
produced cured products with excellent quality.
Self-Check 1.2-2
Post Test
Oral interview
1. If you are assigned to grade the raw materials, how will

you sort or classify them? Explain.
2. Given the following situation, describe how to grade fish

from the highest to the lowest grade.
5 kilograms of bangus for deboning with varying sizes and degree of
freshness were given to you to grade.
Computer/Paper-based Written Test
Directions: In your Test Booklet, write the letter that corresponds to your
answer in the following items:
1. What refers to a fish with bulging eyes, red gills and a

firm body is ____________.
a. fresh
b. stale
c. partially fresh
d. undergoing rigor mortis
2. The fishes you graded have slightly sunken eyes with

Page2
grayish pupil; the flesh and backbone are slightly soft

and with a slightly sour odor. To what grade will you
assign them?
a. Grade I
b. Grade II
c. Grade III
d. Off-grade
3. Why must raw materials like fishes be eviscerated
before salting, curing or smoking them?
a. To remove the internal organs which contain
spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish
4. When descaling a fish like tilapia or bangus, why should

you use a blunt knife?
a. To prevent injuring the fish flesh
b. To hasten the removal of scales
c. To maintain firmness of the fish flesh
d. To prevent damaging the scales
5. When washing fish with clean water, why must you soak
it first in a 10% brine?
a. To improve the appearance of the fish
b. To hasten protein coagulation
c. To leach-out the blood and improve texture of
the fish flesh
d. To improve the odor and taste of the fish
6. If you are assigned to debone a fish like bangus, which

of the steps below will you do first?
a. Remove the backbone
b. Split fish along its dorsal side
c. Make superficial cuts along the dorsal side of
the fish
d. Remove the rib bones
Page2
7. Your teacher instructed you to remove the Y-shaped

spines embedded in the flesh of the fish, which of these
will you do?
a. Remove the spines near the caudal fin
b. Remove the spines along the dorsal side
c. Remove the spines along the lateral line
d. Remove the rib bones
8. The product specifications require removing the meaty
section of the fish from the backbone and ribs of the fish.
Which of these will you do?
a. Cut the fish into steaks
b. Dress the fish
c. Debone the fish
d. Fillet the fish
9. If you are going to fillet a fish, which of these will you do

first?
a. Split fish along the dorsal side from the head
to the tail
b. Lay the fish on its side. Cut from just behind
base of pectoral fin round the back of the head
c. Cut fish across its body with a thickness of 1-2
cm.
d. Eviscerate the fish
10. To have an accurate data on the weight of the

fish, which of these will you do?
a. Weigh the fish using standard weighing
devices
b. Weigh the fish using improvised weighing
devices
c. Weigh the fish before and after cleaning
d. Estimate the weight of the fish then record
Practical Demonstration
Directions: Perform the task of deboning bangus.
Sub-tasks Completed
YES NO
Removed the indicated number of spines (95%)
from the different portions of the bangus with the
use of a mosquito forcep a. rib bones (all)
Page2
b. epaxial/intermuscular spines (at

least 77)
c. hypaxial intermuscular spines (at
least 40)
d. Y-shaped spines (at least 36)
Rating Pass
Failed
Note: You must be able to perform all the tasks to pass. If not, you have to repeat
the lesson.
LET US APPLY WHAT YOU HAVE LEARNED
Prepare the different kinds of fillets using the correct procedure. Be sure to
properly wash, scale and weigh the prepared fillets.
Test for Valuing:
How can you show that you value accuracy in doing your assigned tasks?
Why is accuracy in doing your work important? Explain.
RESOURCES
The following resources are needed:
1. Tools and equipment
a. Descaling knife
b. Cutting board
c. Filleting knife
d. Mosquito forceps
e. Kitchen knife
f. Weighing scale
g. Aluminum trays and basins
2. Materials
a. Potable water
b. Fresh fish with scales like tilapia and bangus
c. Fresh fish for deboning like bangus
3. Personal protective equipment
a. Rubberized hand gloves

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b. Apron
c. Headband
4. Learning guides
a. Module
b. CD - Rom
c. Manual for grading, scaling, deboning and filleting
fish
5. PC with LCD projector and screen
REFERENCES
1. Philippine Handbook on Fish Processing Technology by

Jasmin M. Espejo
2. Fish Processing Handbook for the Philippines
3. Fish Cookery by Jasmin Espejo and Alberta Tumonde
4. Learning Element for Preparing Raw Materials by CDC,
BTVE
5. Learning Element for Grading and Classifying of Fish by
CDC, BTVE
6. Learning Element for Bangus Deboning by CDC, BTVE
7.Hand-outs on Deboning Fish produced by BFAR Region I
Other Sources:
http://www.saltinstitute.org/http://www.salttraders.com/StoreFront.bokhttp://
www.slate.com/id/2117243
LEARNING OUTCOME 2.2
PREPARE SALTING AND CURING SOLUTIONS AND MIXTURING Page2
LEARNINGOUTCOME: 3
Lesson 3.1: Measure and weighrequired saltand other ingredientsand adjucts
For salting and curingin line with approved specifications and

OHS.
WHAT IS THIS LESSON

ABOUT?
This lesson deals on preparing salting and curing solutions and mixtures. It
includes a study of the kinds of salt, properties and composition of salt and
the ingredients in curing fish. It also covers the procedure in preparing brine
and curing solutions and Occupational Health and Safety (OHS)
specifications for salt and curing ingredients.
WHAT WILL YOU LEARN?
At the end of the lesson you should be able to:
1. measure and weigh required salt and other

ingredients for salting and curing in line with
approved specifications and Occupational Health and
Safety (OHS) requirements;
2. measure and weigh required ingredients for salting
and curing in line with approved Bureau of Fisheries
and Aquatic Resources (BFAR) and Bureau of Food
and Drug Administration (BFAD) specifications; and
3. practice accuracy in measuring and weighing
ingredients of salting and curing solutions and
mixtures.
WHAT
WHATDO
DOYOU
YOUALREADY
ALREADYKNOW?
Page2
KNOW?
Pre-Test
A. Multiple Choice
Directions: Read and analyze the questions below. Select the correct answer
from the options given. Write the letter of your choice on your answer sheet.
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 c. sugar
b. salt d. oil
4. How many cups of salt is added to 27 cups of fish for curing

using 1:3 ratio?
a. 10 cups c. 8 cups
b. 9 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 c. 1:5
b. 1:7 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
Page2
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% c. 20%
b. 25% 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
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
Test for Valuing
Explain briefly the importance of accurate weights and measurement of

ingredients for salting and curing solutions and mixtures.
LET US STUDY
Let us define
Page2
Agitation - refers to constant stirring of the brine.
Brine solution- the mixture of salt and water.
Curing - refers to the method of preservation and flavoring processes in

meat and fish by the combination of salt, sugar and nitrate or nitrite.
Iodized salt - a kind of table salt that contains small amount of potassium
iodide and dextrose as a dietary supplement to prevent thyroid disease.
Osmosis - the flow of a substance from a region of lesser to a greater
concentration through a semi-permeable membrane.
Preservatives - substances added to food to prevent or inhibit the growth of

spoilage organisms.
Salinity - refers to the degree of saltiness
Salinometer - an instrument used in measuring salinity
Salt - a white crystalline combination of acid and base
Saturated solution - a solution where there is an equal amount of salt

dissolved in small amount of water
Sea salt - made from ocean or sea water that contains trace minerals not
found in the mined salt.
Solute - a substance dissolved in another substance.
Table salt - a mined salt usually dissolved in water to create brine.
Unrefined salt are commonly used as ingredients in bathing additives
Salt and Other Ingredients for Salting and Curing to be Measured and
Weighed in Line with Approved Specifications and Occupational Health
and Safety (OHS) Requirements
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.
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Functions of Salting and Curing Ingredients
1. Salt. The essential ingredient in salting is salt. It

draws moisture from the muscle cells and at the
same time enters the cells by osmosis.
Salt-Too high salt content reduces protein solubility and results to a firm
product, while too low concentration yields otherwise. (Loterte,1978)
Curing salt- consists of 94% refined salt and 6% nitrite

2. This is needed in the preparation of a brine solution.
The water must be potable, clean and fresh.
3. Vinegar gives flavor, makes the product firm and also

acts as a preservative.
4. Sugar acts as a preservative mainly by

increasing the thickness of the cured pickling
solution which lowers the water activity. It also
adds sweetness to the
product. (Lagua et al,1977
5. Spices The most common spices are

black pepper onions, garlic etc. The
spices used may also have some
preservative action but it is more
probable that they mask the color and
odor rather than inhibit spoilage.
Preservatives like nitrate or nitrite will not only help kill bacteria, but also
produce a characteristic flavor and give meat a pink or red color. Nitrite in
the form of either sodium nitrate or potassium nitrate is used as a source for
nitrite. The nitrite further breaks down the meat into nitric oxide which then
binds o the iron atom in the center of myoglobin‘s heme group, preventing
oxidation.
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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.
Brine Preparation
To prepare brine or salt solution, consider using the different concentrations:
a. 10% (1:9 ratio)

b. 20% (1:4 ratio)
c. 25 % (1:3 ratio)
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Fig. Measuring the amount of salt needed in preparing brine solution
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.
Fig. Weighing the solution

using
A weighing scale or simply a
Beaker
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 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,

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characteristics, impurities and kind of salt. The purer the salt, the faster the
salt penetration; the more impurities, the slower the salt penetration
The Properties and Characteristics of Salt
1. It is a colorless or white crystalline compound known

chemically as Sodium chloride (NaCl).
2. Sources: sea water, salt wells, salt spring, lakes and
underground deposits.
3. Composition: it is composed of 39.39% sodium chloride,
constitutes about 2.6% water.
4. It has antiseptic properties.
5. It melts at 14.21 º F or 77.2 º C and vaporizes rapidly in
heat.
6. Pure sodium chloride is slightly
hydroscopic/hygroscopic.
7. Pure salt is a white, lustrous solid material which
generally crystallizes into cubes.
8. It has a bitter brackish taste.
Impurities in Salt
The quality of finished salted or cured products depends on the

application of salt and its action. Salt penetration into the fish is faster when
relatively pure sodium chloride is used than when impurities are present. A
pure salt contains 100 % Sodium Chloride (NaCl). An impure salt contains
impurities like:
1. Physical –insoluble materials that go with the solar salt

such as sand, silt, bits of shells or tiny pieces of woods.
2. Microbial - like the halophilic bacteria which thrives very
well in salt concentration.
3. Chemical- the main chemical impurities are calcium and
magnesium chloride.
Factors Affecting Salt Penetration
1. Types/kinds of salt
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Table salt unrefined salt

refined salt pepper corn
Sea salt sea salt
2. Brine temperature
The rate of salt penetration is affected by temperature. At 0 º C, salt

penetration is slower, but is faster at 15 º C and fastest at 30 º C at identical
periods of observation.
3. Salt concentration
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A difference in salt concentration between the fish and the

brine results in gradual diffusion of salt into the fish. The higher
the salt concentration, the rapid the salt penetration.
Salt concentration may be:
a. Saturated solution – there is an equal amount of

salt dissolved in small amount of water
b. Super saturated- great amount of salt dissolved in
small amount of water
c. Unsaturated- - less amount of salt dissolved in
more amount of water
4. Brine volume
A small volume of brine in proportion to the fish affects

results in a small concentration of salt.
5. Agitation of the brine
If the brine is occasionally stirred while it surrounds the fish, salt diffusion into
the fish is hastened.
For Curing
Fish may either be dry-cured or pickle cured. The amount of salt in both
methods is generally the same; ¼ of the total weight or 1/3 of the total
volume of the fish.
Dry salt curing is a process where each fish is rubbed thoroughly with salt
and then stacked in rows in appropriate containers, scattering a little salt
between the layer and around the pieces.
Pickle cure method is a process where fish is packed in vats and barrels and
other appropriate containers.
In dry salt curing the average amount of salt is 1 to 4 parts by weight of the
fish.
In pickle cure method, a concentrated solution is poured ( 1 part to 3 parts

water and the fish is completely immersed in brine.
Measuring/Weighing the Ingredients of the Curing Solution
To prepare a curing solution, the quantity depends on the type of cure,

individual preferences and processing requirements stated in the procedure.
Measure the amount of ingredient using the required measuring tools.
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Measuring curing ingredient Preparing curing
mixture
Occupational Health and Safety Requirements on the Use of Salt and

Other Curing Ingredients
1. Some advocate that sea salt or manufactured salt is healthier than

refined salt. Sea salt is better due to its magnesium and calcium
compounds. However, it doesn‘t contain iodine to prevent iodine deficiency.
2. Salt when combined with other ingredients are used for healing and
therapeutic effects.
3. Iodized salt contains a minute amount of potassium iodide and sodium
iodide to help reduce the chance of iodine deficiency in humans like thyroid
gland problems or goiter.
4. Unrefined salt contains 4 electrolytes (sodium, potassium, magnesium
and calcium).
5. Too much or too little salt in the diet can lead to muscle cramps,
dizziness or even electrolytes disturbance which can cause severe, even
fatal, neurological problems.
6. Drinking too much water with insufficient salt intake, puts a person at
risk of water intoxication (hyponatremia).
7. Salt is even used sometimes as a health aid, such as in treatment of
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dysautonomia.
8. Too much preservatives like sodium nitrate or nitrite is harmful to
one‘s health because they are carcinogenic.
The information cited above will guide a food processor in selecting the best
kind of salt appropriate in curing the food like fish or meat which is not
hazardous to ones‘ health.
Bureau of Foods and Drugs (BFAD) Specification on the Use of Curing
Ingredients
1. The Food Standard Agency (counterpart of BFAD) defines the level

usage of salt in foods as follows:
a. High is more than 1.5 g salt pe 100 g. ( or 0.6 g sodium)

b. Low is 0.3 g salt or less per 100 g. ( 0.1 g sodium)
If the amount of salt per 100 g is in between these figures, then that is the
medium level of salt.
2. The Food and Drug Administration (FDA) Food Labeling Guide

stipulates whether a food be labeled as ―free‖, ―low‖ or ―reduced/less‖ in
respect of sodium.
3. Other health claims are made about a food (e.g low in fat, calories
etc), a disclosure statement is required if the food exceeds 480 mg of sodium
per serving.
4. Recommended usage to some is 6 g. of salt per day
5. Recommended level for iodized salt usage is 150 micrograms of
iodine per day for both man and woman.
6. Recommended use level for curing salt—1/2 tsp/kg of meat, 0.2 % of
weight of fish or 2 grams per kg of finished product, 125 ppm sodium nitrite.
LET US REMEMBER
1. All ingredients in salting and curing must be properly

measured and weighed in accordance with OHS and
BFAD requirements
2. The quality of salted/cured products depends on the
proper measurements/weights of salt and curing
ingredients. Inaccurate measurements of ingredients will
result to defective products.
3. Curing mixtures especially preservatives must be used
in tolerable amounts. Using more than what is allowed is
damaging to the health.
4. Amount of salt needed for fish depends on the type of
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cure or method of salting you are going to apply to the

fish.
5. Observe accuracy on the measurement of ingredients in
salting and curing.
6. Be cautious/careful in measuring ingredients for salting
and curing, solutions and mixtures.
HOWMUCH
HOW MUCHHAVE
HAVEYOU
YOU
LEARNED?
LEARNED?
Post Test
A. Written Test
Multiple Choice
Directions: Read and analyze the questions below. Select the correct answer
from the options given. Write the letter of your choice on your answer sheet.
1. Which of the following mixture 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 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 c. sugar
b. salt d. oil
4. How many cups of salt is added to 27 cups of fish for curing

using 1:3 ratio?
a. 10 cups c. 8 cups
b. 9 cups d. 7 cups
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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 c. 1:5
b. 1:7 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
water
8. Which among the concentration of salt given below is

required to kill most species of unwanted bacteria?
a. 10% c. 20%
b. 25% d. !5%
9. In the ratio of preparing brine 1:9, what is the weight of the

solution dissolved in 250 grams of salt?
a. 2250 ml of water c. 1500 ml of
water
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
B. Oral Questioning/Interview
1. Can you prepare a brine solution of different

concentrations using a salinometer? How will you
do it?.
2. Can you measure in terms of cups the amount of

salt to be dissolved in a solution 1000ml of
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water?
C.Problem Solving
How many grams of water will you use to dissolve 250 grams of salt to
produce a 10% brine?
Perform the following:

a. Kench Curing
1. Compute for the weight of salt to be
added/applied to fish in kench salting if the
weight of fish is 700 grams using 3:7 ratio by
weight.
2. Demonstrate how you will cure the fish with
the salt you measured.
b. Prepare a brine solution of different concentrations;
1. 10%
2. 20 %
3. 25 %
Note: Points will be based on the accuracy of your computation for the given
concentrations.
Test On Valuing
Why do you have to observe accurate measurement ofingredients used for

salting and curing? What would be its effect to health if it exceeds more than
the required limit? Explain briefly.
RESOURCES
1. Learning guides
a. Module
b. Manual for preparing brine and curing solutions
c. Handouts on OHS indicators
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2. Equipment, tools for preparing brine and curing solutions
a. Measuring cups and spoons

b. Mixing bowls
c. Wooden ladle
d. Salinometer
e. Basins
3. Materials
a. Potable water
b. Rock salt/table salt
REFERENCES
Avery, Arthur. Fish Processing Handbook of the Philippines
Bardey, Catherine, Secrets of the Spas, Blac
Bauer, W.W.MD, Health for All, 1967
Calmorin, Laurentina P., Calmorin, Melchor A., Tinaypan, Alfredo S.. (1990).
Introduction to Fishery Technology, Manila, Philippines. National
Bookstore Inc.
Calmorin, Laurentina P., Post Harvest Fisheries. Manila, Philippines:

national Bookstore, Inc. 2000.
Cortez, Lourdes A., Processing and Preservation of Freshwater Fish.,

Manila, Philippines ., National Bookstore Inc.,1990
Dagoon, Jesse D. Exploratory Fishery Arts. Manila, Philippines: Rex

Bookstore, 1985.
Espejo, Jasmin. Fish Processing Handbook of the Philippines
Hermes-Espejo, Jasmin. Fish Processing Technology in the Tropics,

Quezon City, Philippines, Tawid Publications, 1998.
Hand- outs and Pamphlets on Fish Processing.
Lagna, Rosalinda T. Food Preservation for Filipinos, 1977
Maharajh, Christina “20 Amazing Ways to Use Salt”
Mendoza, Leonarda. Fishery Arts for Secondary Schools Exploratory,

1987
Page2
Photo Researchers, Inc./Dr. Jeremy Burgess/Science Source

Microsoft ® Encarta ® 2006. © 1993-2005 Microsoft Corporation.
Training Regulation for Food Processing NC II, TESDA, Metro Manila
Food Safety and Sanitation, A paper presented at Foresight on Food
Safety, International Food Safety Seminar at Seoul, Korea on April 24, 2006
Other Sources
www.slate.com/id/2117243http://www.gourmetsleuth.com/
saltguide.htmhttp://www.flickr.comhttp://www.initial-impressions.nethttp://
www.msn.com
Page2
CURE THE MATERIALS
LEARNINGOUTCOME: 4
Lesson 4.1: Mix curing mixture and prepared materials in accordance with
Approved specifications and enterprise requirements.
Lesson 4.2: Cure mixture at room temperature or refrigerated temperature at
Appropriate number of days.
Lesson 4.3: Submerge materials being cured in solution to obtain even

distribution/ penetration of cure mixyure in line with approved
Specifications.
WHAT IS THIS LESSON ABOUT?
The lesson deals on how to cure the fish by salting and smoking. This
includes the procedure in curing fish, methods of storing fish while curing,
Page2
ideal temperature for storing fish while curing and importance of submerging
fish in the curing solution.
At the end of the lesson, you should be able to:

1. mix the prepared materials for curing solution in accordance
with approved Bureau of Fisheries and Aquatic Resources
(BFAR) specifications and enterprise requirements;
2. store cured fish at room or refrigerating temperature for
appropriate number of days in accordance with approved
BFAR specifications; and
3. keep or submerge the fish to be cured in the curing solution
to obtain even distribution/penetration of solution in line with
approved BFAR and Bureau of Foods and Drugs (BFAD)
specifications; and
4. appreciate the importance of properly practicing the curing
the fish for salting and smoking.
WHAT DO YOU ALREADY KNOW?
Pre-Test
Multiple Choice: Directions: Choose the correct answer from the options
given. Write only the letter of your choice in your test booklet. Do not write
anything on the module.
1. You are curing fish by salting them through the Kench or

dry salting method. Why do you need to remove the
internal organs before curing with salt?
a. To remove the enzymes and microorganisms
present in the viscera
b. To improve the appearance of the fish
c. To lengthen the storage life of the fish
d. To improve the texture of the fish
2. What method of curing fish with the use of salt starts

with rubbing the fish with dry salt granules before
packing them to allow the formation of brine?
a. dry salting
b. brine salting
c. dry salting to make brine
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d. fermentation
3. When smoking fish, why do you need to treat the fish
with salt prior to smoking?
a. to reduce moisture content through osmosis
b. to improve texture and taste of fish
c. to destroy microorganisms through plasmolysis of
microbial cells
d. all of these
4. One of the steps involved in smoking fish is drying the
pre-cooked fish for 1 – 3 hours. Why is it done?
a. to slightly dry the fish
b. to slightly harden the fish
c. to facilitate formation of pellicle
d. to kill the microorganisms
5. Why are drying and dehydration considered as a curing

method of preserving fish?
a. because the fish is first treated with salt before
drying naturally or artificially
b. drying and dehydration involves the removal of
moisture from the fish
c. because the fish muscles harden and cannot be
acted upon by enzymes and microorganisms
d. none of these
6. While curing the fish with brine, why do you need to

cover the curing container?
a. to shorten curing time
b. to prevent contamination with germs and
microorganisms from the air and flies
c. to hasten the curing process
d. to prevent adulteration
7. Why is it important to keep the fish being cured at room

temperature or at a low temperature?
a. to slow down microbial activity
b. to maintain the good condition of the fish being
cured
c. both a and b
d. to harden the fish while curing
8. Fish being cured with the curing solution like brine be

must be thoroughly submerged into the brine
__________.
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a. to keep the flies from coming in contact with the

fish
b. in order for the fish to be thoroughly cured with
the curing solution
c. to prevent contamination of fish while curing
d. to thoroughly preserve the fish
9. What happens if the fish being cured are kept in a place
with a poor ventilation or quite hot?
a. the fish will not be thoroughly cured
b. the quality of fish will deteriorate due to microbial
action
c. microbial activity increases resulting to spoilage
d. both a and b
10. To keep the fish submerged in the curing solution,

which of the following will you do?
a. cover with a ‗panakip‘
b. cover with banana leaves
c. cover with a metal basin
d. cover with old newspapers
Test For Valuing
Complete the statement:
If I am going to cure fish through salting and smoking, I will practice correct
curing procedure because______________________________.
LET US STUDY
Let us define
Autolysis - the self digestion of the fish due to enzymes naturally present in the
digestive tract of the fish resulting to partial liquefaction and softening of the fish
flesh.
Contaminant - a substance that makes other substances like air, water, or food
impure. They include germs and microorganisms that infect the food.
Contamination - a state of being infected with germs or microorganisms or made

impure with contaminants.
Curing solution - a mixture of salt and water which is used to cure or treat fish.
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Drying - a method of curing in which moisture is removed through natural or

artificial means. Drying involves exposure to natural air currents and humidity is
regulated by climatic condition. Artificial drying or dehydration involves the use of a
mechanical device which controls relative humidity as in the use of oven, kiln or
dehydrator.
Dry salted fish - a fishery product which is dried first before it is salted as in dry
salting of alamang or small shrimp.
Fermenting - a method suitable for small fishes with fish paste (bagoong) and
fish sauce (patis) as end products.
Fish Curing - a method of preserving fish and other fishery products by

means of salting, drying and dehydration, smoking and pickling.
Isthmus - the part that joins the lower jaw of the mouth of a fish and the
breast which is located at the lower end of the operculum.
Kench salted fish - refers to a heavily salted fish locally known as binuro.
Osmosis - the process whereby moisture from the fish is removed while salt
enters it through the skin as semi – permeable membrane.
Pellicle - a glossy film substance imparted to the fish that aids in giving the
fish desirable smoke color.
Plasmolysis - the shrinking of the protoplasm of a living cell like a bacterial

cell due to the loss of water by osmosis.
Salting - a curing fish which is integrated in almost all methods of preserving

fish with salt as the chief preservative.
Smoking - a smoke – curing method of preserving fish by the application of

smoke with the aid of salting, drying and heat treatment.
Submerge - means to place under water or cover with water.
In developing countries like the Philippines, fish curing is still the principal
method of processing fish and other fishery products. Many fish processors
prefer to engage in producing cured fishery products like salted fish (binuro,
tinabal, guinamos and bagoong), smoked fish (tinapa) and dried fish in whole
form like the dried small fishes (dilis and slipmouth) and the dried splitted fish
(daeng) because most Filipinos prefer to eat these products rather than the
canned, iced or frozen ones.
In preparing cured fishery products, the methods used are salting, smoking,
drying and dehydration.
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Procedure in Curing Fish
A.Salting
Salting is one of the fish curing methods wherein salt is the chief
preservative. It preserves fish by lowering its moisture content through the
process of osmosis. During osmosis, the bacterial cells undergo plasmolysis
as a result of osmotic pressure thus destroying the bacteria.
Salt – The Chief Preservative in Curing Fish through Salting and Smoking
There are five methods of salting fish as follows:
1. Kench or Dry salting involves heavily salting the fish with

dried salt granules with a ratio of 1:7 ( 1 part fish to 7 parts
salt). The salted product prepared through this method is
referred to as binuro.
The species of fish commonly kench-salted are:
1. Indian sardine (tamban tuloy)

2. Fimbriated herring (tunsoy)
3. Short – bodied mackerel (hasa – hasa)
4. Striped mackerel (alumahan)
5. Yellow – striped crevalle (salay – salay)
Procedure:
a. Weigh the fish Page2

b. Eviscerate and wash them with fresh water. The
scales may or may not be removed.
c. Soak in a 10% brine, (1 part salt to 9 parts water), for

30 minutes to leach out the blood.
d. Half dry the fish for two hours.

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e. Salt them with the ratio of 1:7 (1 part fish to 7 parts
salt) by weight.
Concrete Tank for Brine - Salting of Fish
f. Pack the fish in newspaper for home consumption

and pack in wooden boxes for commercial purposes.
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Wooden Boxes for Packing Cured Fish
2. Dry salting. In this method, the fishery product is dried first

before it is salted as in dry salting of alamang (small
shrimps) or anchovies. Also, fresh small herrings are dried
first before they are salted.
The steps in preparing salted alamang are as follows:
a. Remove the adhering foreign materials from small

shrimps.
b. Wash then dry the small shrimps under the sun
for one day.
c. Pound the dried small shrimps with the use of
mortar and pestle.
d. Add salt to pounded shrimps. The ratio is 1:5 (1
part salt to 5 parts pound shrimps).
e. Add little washed sugar to salted pounded
shrimps. The ratio is 1:32 (1 part washed sugar to
32 parts salted pounded shrimps). Blend them
thoroughly.
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f. After mixing, form them into paste ready for sale.
3. Dry salting to make brine. It involves curing the fish with dry
salt granules before they are packed in containers so that
brine will be allowed to form. The product prepared through
this method is known locally by the Cebuanos as tinabal.
The species of fish commonly cured through dry salting to
make brine are short-bodied mackerel, striped mackerel,
yellow striped crevalle and yellow tuna or albacora.
The steps in salting fish through dry salting to make brine are as follows:
a. Weigh the fish

b. Eviscerate them and if their flesh are thick, make a
gash on them.
c. Wash them with freshwater and pack in 10% brine for
30 minutes to leach out the blood.
d. Drain the fish for one hour.
e. Rub thoroughly each fish with salt so that all surfaces
will be coated.
f. Pack the fish in layers in big plastic or glass
containers with salt sprinkled between layers so that
brine formed will cover the fish. The ratio of salt to
fish is 1:4 (1 part salt to 4 parts fish) or 20% by
weight. Pack also the fish in 25% brine with the ratio
of 1:3 (1part salt to 3 parts fish) by weight.
4. Brine salting is curing the fish with the brine formed after
letting the mixture of salt and fish stand for 24 hours. The
product produced through this method is locally known as
ginamos by the Cebuanos. The brine salted fish are stored
for one month or two months and usually eaten uncooked
with calamansi juice or vinegar. The brine of this salted
product is called una, which is used as seasoning for broth
and vegetables. Fish commonly brine - salted are anchovy
and herring.
The steps in brining the fish are as follows:
a. Weigh the fish and wash them in fresh water.

b. Mix salt with the fish in a proportion of 1:4 or 1:5
by weight.
c. Let the mixture stand for 24 hours.
d. Decant the brine formed.
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e. Boil the brine formed together with the saturated

brine for 30 minutes and let it cool.
f. Pack the salted fish in big plastic or glass
container.
g. Pour the boiled brine into the salted fish.
h. Cover the container and store in a cool place.
5. Fermenting is a method of salting fish which is done by dry

salting the fish and left to ferment so that protein hydrolyzes
to produce paste and sauce. This method has two products,
namely fish paste or bagoong and fish sauce or patis.
Some fish processors apply papain to make the fermentation period shorter
and faster. Anchovy, sardine, herring, shad, silverside and slipmouth are
common species fermented.
The steps in fermenting fish are as follows:
a. Weigh the fish.

b. Cut into small pieces if fish are large.
c. Wash the fish and drain for 30 minutes.
d. Mix salt thoroughly with the fish in a ratio of 1:4 (1
part salt to 4 parts fish) by weight or 20%. If 25%
is used, the ratio is 1:3 (1 part salt to 3 parts fish)
by weight.
e. Add papain to shorten the fermentation period
(optional).
f. Pack the fish in plastic or glass containers.
g. Store the fermented fish for a month to a year for
it to develop the aroma caused by the breakdown
of fish proteins.
h. Separate the fish sauce from the fish paste.
i. Extract the fish sauce and pack in bottles.
Containers for Fermenting Fish
Page2
B.Smoking
Smoking or smoke-curing is a method of preserving fish by the application of
smoke with the aid of salting, drying and heat treatment. Smoked fish is
locally known as tinapa. The two types of smoking are hot smoking and cold
smoking.
Hot smoking is a slow type of broiling wherein fish is placed near the fire at
smoke temperatures ranging from 66˚C to 88˚C. Smoking lasts for one hour
to 3 hours depending upon the size of the fish. The fish are cooked in
addition to being saturated with smoke. This is also referred to as barbecue
smoking. There are two hot smoking methods namely:
1. boiling
2. pressure cooking
Below are some types of not smoke house for not smoking:
Native Pot Type Drum Type
Cold smoking is done by placing the fish far away from the fish at a distance
of almost two meters away from the source of smoke with a temperature
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ranging from 32˚C to 43˚C. Below are examples of Smokehouse used in

cold smoking:
Cabinet Type Smokehouse
Differences Between Hot Smoking and Cold Smoking
Differences Hot Smoking Cold Smoking

1.Distance of fish from Close proximity to the 2 meters away from
source of heat fire the source of fire
2. Temperature 66˚C to 88˚C 32˚C to 43˚C
3. Length of smoking 1 – 3 hours 1 to 2 weeks
4. Finished product Little bit moist and Dry and lighter in weight
heavier in weight
5. Shelf - life 3 days to a week More than a month
Procedure in Hot Smoking Fish
Boiling Method of Hot Smoking
a. Weigh the fish and wash them with freshwater.

b. Remove the internal organs by ripping out the
gills, making sure the isthmus is not destroyed.
The removal of viscera eradicates the enzymes
that cause autolysis and reduces the
microorganisms present.
c. Rewash the fish with freshwater.
d. Soak the fish in saturated brine for two hours.
e. Boil the fish in 10% brine solution for 10 minutes
till the eyes of fish become white.
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f. Dry the boiled fish in a cool, shady and breezy

place for 1 to 3 hours or until a thin slimy skin or
pellicle is formed on the surface.
g. Hot-smoke the fish at temperatures ranging from
66OC to 88OC for 1 to 3 hours depending upon the
size of the fish.
Pressure-Cooking of Hot Smoking
a. Weigh the fish and wash with freshwater.

b. Remove the viscera by ripping out gills through
the operculum. The removal of viscera leads to
the destruction of enzymes and reduction of
microorganisms present in the fish. Be sure the
isthmus is not destroyed.
d. Soak the fish in saturated brine solution for two
hours.
e. Pressure- cook the fish at temperature of 240 OF
or 10 pounds, pressure per square inch gauge for
90 minutes for milkfish; 70 minutes for short-
bodied and striped mackerel; and 60 minutes for
herring and sardines.
f. The pressure-cooked fish are dried in a cool,
shady and breezy place for 20 to 30 minutes or
until a thin slimy skin or pellicle is formed on the
surface.
g. The fish are hot-smoked at temperature ranging
from 66OC to 88OC for 1 to 3 hours depending
upon the size of the fish.
h. The smoked products are weighed and packed in
waxed paper ready for the market.
Procedure in Cold Smoking Fish
a. Weigh the fish and wash with freshwater.

b. Remove the viscera by ripping out the gills
through the operculum. Be sure the isthmus is
not destroyed.
d. Soak the fish in saturated brine solution for two
hours.
e. Pressure-cook or brine-cook the fish following the
instructions in letter e procedure of hot smoking.
f. The pre-cooked fish are laid on bamboo racks
and dried in a shady place for 1 to 3 hours or until
the pellicle forms on the surface.
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g. Cold-smoke the fish at temperatures ranging from

32OC to 43OC for 7 to 14 days. Thin smoke is
applied during the first two days and thick smoke
for the remaining days.
h. Weigh and pack the smoked products in waxed
paper ready for the market.
Methods of Storing Fish While Curing

When curing fish with salt prior to drying or salting it is important that the fish
being cured must be properly stored in order to prevent deterioration of the
fish as a result of contamination due to careless handling during storage and
improper storage practices. While curing, the fish must be protected from
possible contamination so the salting trough, curing tank or wooden vessel
with fish and curing solution must be covered to prevent contaminated air,
flies and other carriers of germs and microbes from coming in contact with
the fish. The processor must see to it that the fish being cured are stored in
a cool place.
Below are some methods of storing fish while curing:
1. Dry storage method involves storing the fish being cured in an area with a
moderate room temperature of 10˚C (50˚F) to 21˚C (70˚F) and a relative
humidity of 50% to 60% to maintain the freshness or good condition of the
fish. Sunlight must be prevented from getting into the room because it
generates heat resulting to an increase in the temperature which is
conducive for microbial growth and activity.
Dry Storage Medium for Cured Smoked Fish
2. Refrigerated storage method is done when storing the fish being cured in
storage areas with refrigerators. This method slows down microbial growth
and preserves the good quality of the fish while curing it. With a refrigerator,
a temperature of 3˚C (38˚F) is maintained. The processor must make sure
that the fish being cured are kept at an ambient temperature if this method is
done. Page2
A Refrigerator for the Refrigerated Storage of Fish while Curing
Temperatures Ideal for Storing Fish While Curing
Temperature is a vital factor to consider when storing fish while curing

because it greatly affects the maintenance of the good quality of the fish.
Spoilage organisms like the bacteria become more active at higher
temperatures hence the need to keep the fish in a low temperature. Low
temperatures slow down microbial activity thus delaying or preventing the
onset of spoilage. Fishes being cured with salt can be kept at a normal room
temperature of about 35˚C. Below are other ideal temperatures for keeping
fish while curing:
1. moderate room temperature of 10˚C (50˚F) to 21˚C (70˚F)

2. a refrigerated temperature of 3˚C (38˚F)
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A Fish Cooling Device
It must be noted that all bacteria do not have the same temperature
requirements for growth. A knowledge on this will help a processor
determine the ideal temperature most appropriate for storing a particular kind
of cured fishery product.
Below are the classification of bacteria and their temperature growth range:
1. Psychrophilic bacteria grow within a temperature
range of 0˚C (32˚F) to 21˚C (70˚F). These the
troublesome microorganisms because they are capable
of multiplying at both refrigerated and room
temperatures. Most are spoilage organisms.
2. Mesophilic (middle range) bacteria grow at
temperatures between 21˚C (70˚F) to 43C (110F), with
most rapid growth at a temperature of 37˚C (98.6˚F).
3. Thermophilic organisms are heat – loving and
grow best at temperatures above 43˚C (110˚F). All
thermophiles are spoilage organisms.
Importance of Submerging the Fish in the Curing Solution while Curing
The salt used in curing the fish to be salted, dried or smoked preserves the
fish by lowering the moisture content through the process of osmosis,
whereby the moisture in the body of fish is removed while salt enters it
through the skin as semi - permeable membrane. The flow of water is from a
lesser to greater concentration. Thus, when fish is soaked in a concentrated
brine solution, the water inside flows out rapidly through the skin. Eventually,
when the concentration of the solution inside the cell walls into the
protoplasm equals that of the brine, the salting process is completed and the
fish is said to be thoroughly struck.
Submerging the fish in the curing solution will facilitate a thorough exposure
of the fish muscles to the curing solution thereby hastening the removal of
moisture from the fish and the penetration of salt into the cells of the fish. If
the fish are kept submerged all through out the curing period, the fish will be
completely salted. To make sure that the fish are completely submerged in
the curing solution, they must be covered with a woven bamboo cover known
as panakip.
LET US REMEMBER
Fish curing is still the principal method of processing fish and other fishery
products commonly used by Filipinos. This can be done through salting,
drying, smoking and pickling. It is popular among Filipinos because its
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application is simple, easy and economical.It involves the use of salt as the
chief preservative. When preserving fish through drying or smoking, they are
first cured with a brine solution to lower the moisture content, improve the
texture, and impart a desirable salty taste.
HOW MUCH HAVE YOU LEARNED?

Post Test
Multiple Choice: Directions: Choose the correct answer from the options
given. Write only the letter of your choice in your test booklet.
1. You are curing fish by salting them through the

Kench or dry salting method. Why do you need to
remove the internal organs before curing with salt?
a. To remove the enzymes and
microorganisms present in the viscera
b. To improve the appearance of the fish

c. To lengthen the storage life of the fish
d. To improve the texture of the fish
2. What method of curing fish with salt starts with

rubbing the fish with dry salt granules before packing
them to allow the formation of brine?
a. dry salting
b. brine salting
c. dry salting to make brine
d. fermentation
3. When smoking fish, why do you need to treat the

fish with salt prior to smoking?
a. to reduce moisture content through
osmosis
b. to improve texture and taste of fish
c. to destroy microorganisms through
plasmolysis of microbial cells
d. all of these
4. One of the steps involved in smoking fish is drying

the pre-cooked fish for 1 – 3 hours. Why is it done?
a. to slightly dry the fish
b. to slightly harden the fish
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c. to facilitate formation of pellicle

d. to kill the microorganisms
5. Why are drying and dehydration considered as a

curing method of preserving fish?
a. because the fish is first treated with salt
before drying naturally or artificially
b. drying and dehydration involves the
removal of moisture from the fish
c. because the fish muscles harden and
cannot be acted upon by enzymes and
microorganisms
d. none of these
6. While curing the fish with brine, why do you need

to cover the curing container?
a. to shorten curing time
b. to prevent contamination with germs and
microorganisms from the air and flies
c. to hasten the curing process
d. to prevent adulteration
7. Why is it important to keep the fish being cured at

room temperature or at a low temperature?
a. to slow down microbial activity
b. to maintain the good condition of the fish
being cured
c. both a and b
d. to harden the fish while curing
8. Fish being cured with the curing solution like brine

must be thoroughly submerged into the brine
__________.
a. to keep the flies from coming in contact
with the fish
b. in order for the fish to be thoroughly cured
with the curing solution
c. to prevent contamination of fish while
curing
d. to thoroughly preserve the fish
9. What happens if the fish being cured are kept in a

place with a poor ventilation or quite hot?
a. the fish will not be thoroughly cured
b. the quality of fish will deteriorate due to
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microbial action
c. microbial activity increases resulting to
spoilage
d. both a and b
10. To keep the fish submerged in the curing solution,

which of the following will you do?
a. cover with a ‗panakip‘
b. cover with banana leaves
c. cover with a metal basin
d. cover with old newspapers
Practical Demonstration with Oral Interview:
Demonstrate these tasks:
1. Hot smoking of fish

2. Dry storage method of storing fish while curing
Performance Test
Perform the actual curing of fish by kench salting. You will be rated using the
following criteria:
Accuracy Speed Workmanship Quality of Work Habits

Products
10% 10% 40% 30% 10%
Test for Valuing
Explain briefly why it is important to observe accuracy in curing fish to be

salted, dried or smoked.
RESOURCES

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1. Learning guides
a. Module
b. Computer based activity guides
c. Activity sheets
2. Equipment, tools and utensils
a. Mixing bowls
b. Salting/curing vats
c. Wooden ladle/stirrer
d. Freezer
e. Food tongs
f. Salinometer
3. Materials
a. Rock salt/table salt

b. Potable water
a. Apron
b. Rubberized hand gloves
c. Headband
REFERENCES
Essentials of Food Safety and Sanitation, Third Edition by David McSwane,

H.S.S., Nancy Rue, Ph. D. and Richard Linton, Ph. D.
Post Harvest Fisheries by : Laurentina –Paler Calmorin, 2006
www.slate.com/id/2117243
http://www.gourmetsleuth.com/saltguide.htm
http://www. image.google.com
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Finish the Cured Materials
LEARNINGOUTCOME: 5
Lesson 5.1: Wash and drain cured food materials from the solution in
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accordance with standard operating procedures.
Lesson 5.2: Cook drained cured materials in appropriate cooking medium.
Lesson 5.3: Smoked the cooked and cured products according specifications.
Lesson 5.4: Cooked the cured and smoked products.
Lesson 5.5: Transfer the cooked products to containers and cool according to
Specifications.
Lesson 6.6: Boil and dip in grana solution salted egg according to approved
Specifications.
The lesson deals on finishing the cured fish like draining the brinecured fish.
This also includes drying cured fish in appropriate equipment and medium;
packing cured fish using appropriate medium; cooking fish in brine using
appropriate cooking equipment and medium; smoking the cooked fish;
cooling the smoked fish and packing the smoked fish.
1. drain brine cured fish;

2. dry cured fish using appropriate equipment and
medium;
3. pack cured fish using appropriate packing
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medium;
4. store packed cured fish in appropriate storage
medium;
5. cook fish in brine using appropriate cooking
equipment;
6. smoke cooked fish;
7. pack smoked fish; and
8. appreciate the importance of properly finishing the
cured fish.
Pre-Test
Multiple Choice – Directions:Let‘s find out how much you already know about
finishing the cured fish. Read and understand the questions below. Select
the best answer and write the letter in your test booklet.
1. Why do you need to drain the brine cured fish?

a. to remove excess moisture
b. to let the fish oil drip away from the fish
c. to harden the fish
d. to facilitate pellicle formation
2. What method of drying the salted fish will you do

if the product specification requires you to
naturally dry it?
a. artificial drying
b. drying with a dehydrator
c. sun drying
d. dry inside an oven
3. You are going to dry salted splitted fish. Which
one will you do?
a. split the fish before salting
b. clean and wash the fish
c. cure fish with salt
d. spread fish on drying trays and dry
4. Your teacher assigned you to prepare the tools

you will use in drying salted fish, which of these
will you prepare?
a. salting vat, wooden stirrer and aluminum
trays
b. knife, forcep and wooden vat
c. bamboo trays
d. basin and mixing bowl
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5. How will you properly package a smoked fish?

a. Pack them in metal containers.
b. Pack them in glass jars.
c. Pack the fish in polyethylene bags.
d. Wrap the fish with banana leaves.
6. Why do you need to drain the fish after washing?

a. to remove excess water
b. to let the oil drip
c. to improve texture of the fish
d. to dry the fish
7. Which of the following will you do if you are

instructed to brine the fish?
a. Prepare a brine.
b. Soak the fish in the brine.
c. both a and b
d. none of these
8. If you are going to pre-cook a fish before

smoking, which of the following will you do?
a. prepare a saturated brine
b. dip fish into the boiling saturated brine
c. drain the brined fish
d. boil the fish in plain water
9. How will you properly cool the fish after smoking?

a. place inside a freezer
b. aerate with an electric fan
c. place inside the setting cabinet for cooling
d. expose to natural air
10. Why do you need to properly package smoked

fish?
a. to prevent contamination of the product
b. to improve the salability of the product
c. to improve product appearance
d. to improve texture of the smoked fish
LET US STUDY
Let us define
Brine - a mixture of salt and water.

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Dehydrator - a mechanical device used to lower the moisture content of the fish
under controlled conditions.
Preservative - refers to a substance added to food to prevent its spoilage and

maintain its freshness. Example: Salt, vinegar and smoke.
Salted fish - a product prepared from whole, eviscerated or splitted fish treated with
salt.
Saturated - loaded to capacity.

Smoked fish - a product prepared from whole, eviscerated or splitted fish treated
with salt and subjected to smoke produced by combustion of wood or other
smoking materials.
Enzymes - endogenic bio – proteins which are naturally present in the digestive
tract of living organisms that hasten digestion.
Microorganisms - minute living organisms like bacteria, yeasts and molds which
cause spoilage of the fish.
Moisture - refers to the water content of a fish.
Packing -filling the cured fish into a packaging material.
Osmosis - the flow of substances from a lower concentration to a higher

concentration through a semi – permeable membrane until a state of equilibrium is
established.
Salt - a colorless or white crystalline compound known chemically as Sodium

chloride (NaCl) occurring abundantly in nature, both in solid or liquid form.
INFORMATION SHEET 1.2-3

Washing and Cleaning Guidelines of Raw materials for Salting, Curing and
Smoking
At the end of 3 hours, the students MUST be able to:
1. Identify the steps in cleaning the raw materials for food processing.
2. Perform the steps in cleaning.
Washing Food: Does it Promote Food Safety?
Historically, we equate washing to cleanliness. We wash clothes, linens, cars,
dishes, and ourselves. So, it is logical that many people believe meat and poultry can be
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made cleaner and safer by washing it. Is this true? Does washing meat, poultry, eggs
fruets, and vegetables make them safer to eat?
Washing Meat and Poultry
Washing raw poultry, beef, pork, lamb, or veal before cooking it is not
recommended. Bacteria in raw meat and poultry juices can be spread to other foods,
utensils, and surfaces. We call this cross-contamination.
Using a food thermometer is the only sure way of knowing if your food has
reached a high enough temperature to destroy foodborne bacteria. Cook all raw beef
and veal steaks, roasts, and chops to a minimum internal temperature of 145 degree F
as measured with a food thermometer before removing meat from the heat source. For
safety and quality, allow meat to rest for at least three minutes before carving or
consuming. For reasons of personal preference, consumers may choose to cook meat to
higher temperatures.
Soaking Meat and Poultry

Callers to the USDA Meat and Poultry Hotline sometimes ask about soaking
poultry in salt water. This is a personal preference and serves no purpose for food
safety. If you choose to do this, however, preventing cross-contamination when soaking
and removing the poultry from the water is essential. Meat or poultry should be kept in
the refrigerator while soaking.
Sometimes consumers wash or soak country ham, bacon, or salt pork because
they think it reduces the sodium or salt enough to allow these products to be eaten on a
sodium-restricted diet. However, very little salt is removed by washing, rinsing, or
soaking a meat product and is not recommended.
Cross-Contamination
Hand washing after handling raw meat or poultry or its packaging is a necessity
because anything you touch afterwards could become contaminated. In other words, you
could become ill by picking up a piece of fruit and eating it after handling raw meat or
poultry.
Wash hands with warm water and soap for 20 seconds before and after handling
food, and after using the bathroom, changing diapers, tending to a sick a person, blowing
your nose, sneezing and coughing, and handling pets.
It is important to prevent cross-contamination from raw meat or poultry juices by
washing counter tops and sinks with hot, soapy water. For extra protection, you may
sanitize with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of
water.
Packaging materials from raw meat or poultry also can cause cross-
contamination. Never reuse them with other food items. These and other disposable
packaging materials, such as foam meat trays, egg cartons, or plastic wraps, should be
discarded.
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Washing Eggs
Do not wash eggs before storing them. Washing is a routine part of commercial
egg processing and the eggs do not need to be washed again. Federal regulations
outline procedures and cleansers that may be used. “Bloom,” the natural coating on just-
laid eggs that helps prevent bacteria from permeating the shell, is removed by the
washing process and is replaced by a light coating of edible mineral oil which restores
protection. Extra handling of the eggs, such as washing, could increase the risk of cross-
contamination, especially if the shell becomes cracked.
Washing Produce
Before eating or preparing fresh fruits and vegetables, wash the produce under
cold running water to remove any lingering dirt. This reduces bacteria that maybe
present. If there is a firm surface, such as on apples or potatoes, the surface can be
scrubbed with a brush. Consumers should not wash fruits and vegetables with detergent
or soap. These products are not approved or labelled by the U.S. Food and Drug
Administration (FDA) for use on foods. You could ingest residues from soap or detergent
absorbed on the produce.
When preparing fruits and vegetable , cut away any damaged or bruised areas
because bacteria that cause illness can thrive in those places. Immediately refrigerate
any fresh-cut items such as salad or fruit for best quality and food safety.
How to clean a Fish
Use the Necessary Equipment

 Fillet Knife
 Scaling tool
 Bucket or other container for discarded parts
 Water source to keep the fish and work surface clean
 Zip top plastic bags store the fish if necessary
Scale the Fish
Always work with one fish at a time. Hold the head with one hand and, using a
scaling tool, dull knife or spoon, apply short, raking motions, moving from the tail toward
the head. Use caution around the sharp edges of the fins. Repeat the action on both
sides of the fish, around the fins and up to the gills. Rinse the fish in water when you’ve
finished.
Skin the Fish
Bullheads, catfish and other bottom-feeders lack scales, but are protected by a
thick skin, which most people prefer to remove before cooking. First, cut the sharp
spines off, which makes handling the fish easier.
Once you’ve removed the spine, make a cut behind the head and along the
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pectoral or belly fins. Hold the fish by the head with one hand, grasp the skin with the
other, and pull toward the tail. Rinse the fish when it’s completely skinned.
Cleaning and Gut Your Fish
On the belly of the fish, insert the knife into the anus, near the tail. Slowly slide the
knife toward the head of the fish and stop at the base of the gills. Open the abdominal
cavity, grab the entrails, pull, and remove. Some fish have a kidney located by the spine,
which you can remove with a spoon.
Always remove the darkened inner membrane (only some fish have this) with a
scraping motion- the membrane negatively affects the flavour. Remove the head, if
desired, by cutting behind the gills. Rinse the fish and the internal cavity.
How to Prep a Fish for Cooking

Fillet
Use the fillet method on large fish to negate the need for scaling or skinning. Lay
the fish on its side and hold the head. Insert the fillet knife behind the pectoral fin and cut
downward to, but not through, the backbone.
Turn the knife flat with the sharp edge pointed toward the tail and use a sawing
motion to slowly work down toward the tail; stay as close as possible to the backbone.
Once you’ve cut through to the tail, turn the scale side down on the table. Insert the knife
between the flesh and the skin and use the same sawing motion to remove the meat.
Repeat the process on the other side of the fish and rinse in cold water when you’re
finished.
Steaking
Use steaking as an alternative to filleting when you prepare salmon or large fish.
Cut perpendicular to the work surface, along the entire fish. These cuts are traditionally
1/2- to 1-inch thick. Don’t forget to trim any excess fat or bones without removing the
backbone.
A cured fish has been treated with preservatives like salt and smoke. This is
to prevent spoilage and thereby lengthen the storage life of the product.
Curing a fish is done through drying, smoking or salting.
Drying as a preservation method which is integrated in salting and smoking

is based on the following principles:
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a. Microorganisms cannot live without water.

b. The action of microbial enzymes on food requires
water.
Smoking involves the treatment of fish with smoke. The production of smoke
implies fire and generation of heat. When fish is smoked, it is also dried and
is also slightly cooked. Cooking destroys the action of enzymes and kills
many microorganisms because of the high temperature. Chemicals in the
smoke also destroy microorganisms. Smoke contains a substance called
creosote which acts as a preservative agent.
Salting, on the other hand, preserves the fish through treatment with salt. It
reduces the moisture content of the fish through osmosis. Common salt
(Sodium Chloride), if present in the fish flesh in sufficient quantities, will slow
down or prevent microbial action. Salting fish is done through dry salting or
Kench curing, dry salting to make brine, brine salting and fermentation.
When salt is added to the fish before it is dried, less water needs to be
removed from the cured product to achieve preservation. A product with a
water content of 34% - 35% depending on the amount of salt present, is
often dry enough to inhibit the action of microbes.
When drying salted fish, these methods are used:
1. Sun drying – natural dehydration of fish through

exposure to sunlight until the moisture content of the fish
is lowered to a point unfavorable for microbial growth.
2. Artificial dehydration – the use of mechanical

devices to provide artificial heat for the purpose of
lowering the moisture content of the fish to inactivate
microorganisms and other spoilage agents.
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Dehydrators are used in the artificial removal of moisture from the fish
Procedures in Drying Fish
Sun Drying of Fish
The following are the general steps in sun drying:

1. Wash fish thoroughly in running water
2. Soak fish in a 10% brine for half an hour to leach out the blood.
3. Remove the viscera by opening and squeezing the belly cavity.
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4. Soak the fish in a concentrated brine solution for 3 to

6 hours to partially extract the moisture content of fish.
Salting Troughs for Brining Fish
5. Arrange the salted fish on coarsely woven bamboo trays/racks and dry under the sun
for a few days depending on the size of the fish.
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6. When thoroughly dried, place the fish in clean baskets or boxes, ready for market
distribution.
Artificial Dehydration of Fish
Follow these steps when using the artificial dehydration method of preserving
fish:
1. Wash fish thoroughly in running water.

2. Soak fish in a 10% brine for half an hour to leach
out the blood.
3. Remove the viscera by opening and squeezing
the belly cavity.
4. Soak the fish in a concentrated brine solution for
3 to 6 hours to partially extract the water content of
the fish.
5. Precook the fish for a short period of time
depending upon its size.
6. Arrange the precooked fish on trays and racks.
Place the fish in an oven or artificial dehydrator to dry
under a controlled temperature.
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7. When thoroughly dried, remove and collect the

fish from the tray and pack them in boxes, ready for
market distribution.
Equipment and Materials Used in Drying
The following equipment and materials are important in drying salted fish:
1. Anemometer - an instrument used in

determining the velocity of the wind in sun drying.
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2. Bamboo trays - woven bamboo slats used

for holding fish for drying. Drying trays out of fine
– meshed wire screen can also be used for drying
fish.
Bamboo tray
3. Drying platforms - surfaces used to hold trays and racks when drying fish.
3.
4.
5.
6.
7.
8.
9.
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4. Interval timer - a gadget used to note the exact

interval of time in the drying process.
5. Oven or Dehydrator - a device that is used for
artificial drying.
Dehydrator
6. Psychrometer - an instrument used to measure

the relative humidity of the air when sun drying.
The psychrometer is a hygrometer that utilizes
two thermometers—one wet-bulb and one dry-
bulb—to determine humidity through evaporation.
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Digital Sling Psychrometer
10. Thermoguide - an instrument used for

recording the daily temperature in order to
establish a drying pattern.
11. Salinometer – used to determine the
salinity of the brine to be used in curing the fish
before drying.
8. Drying sheds – night covers commonly used to

protect dried fish from the rain.
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Packaging Materials
Packaging is a container. It is a system or means of protecting goods for
transport, distribution, storage, retailing and end-use. It also serves as an
important marketing tool for enhancing product market appeal
Below are the illustrations of some packaging materials:
Polyethylene Packaging Materials
Kinds of Packaging Materials for Dried and Smoked Fish
1. Polyester – polyethylene (PET/PE) for local and

foreign distribution of dried fish at ambient and
refrigerated conditions, and of smoked fish at
refrigerated condition.
2. Polyethylene (0.002 inch thick) for local and

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foreign distribution at refrigerated conditions
3. Traditional packaging materials like wooden

boxes, baskets, used cartons, jute sacks, etc. These
need to be improved to ensure product hygiene and
safety.
Packing Cured Fish

The packing procedure depends on whether the cured fish are to be
delivered at once to fish traders or will be kept in cold storage for future
distribution. If they are to be delivered at once to fish traders, they are
packed in boxes containing approximately 50 kg of dried fish.
Procedure in Packing Cured Fish in a Wooden Box
1. Line fish box with old newspaper followed by wax

paper. Provide an extra flap of newspaper for covering
the fish.
2. Pack the cured fish in the box, cover with extra
wax paper, flap top with several newspapers.
3. Nail the cover of the box. The dried fish are ready
for delivery to fish traders or to public market.
Retail Packaging
The use of polyethylene films 0.001-0.002 inch thickness is recommended

for retail packaging of smoked product. Other packaging materials such as
laminator or combination of two or more flexible packaging materials may
also be used but these are rather more expensive.
Procedure for Retail Packaging of Cured Fish:
1. Sort cured fish according to size.

2. Pack cured fish in plastic bags at retail weight of
Page2
250g, 500g or 1000g per pack.

3. Seal filled packs by using a portable or fast
sealer.
4. Transfer the packed products in bulk packaging
material, seal and store preferably at refrigeration
temperature to maintain the quality of the smoked fish.
Storing Cured Fish

Cured fish remain in sound and edible condition only over a short period of
time. Smoked fish contain a high percentage of moisture making them highly
susceptible to spoilage. Hence, they should be distributed or sold as soon as
possible, while being kept chilled or refrigerated if possible. Smoked fish
remain good for 3 days at room temperature and up to 2 weeks when
refrigerated.
During the dry season and peak season for fish, cured fish are produced in
bulk and stored in cold storage for future distribution. They are packed and
stored as follows:
1. Line an improvised basket made from coarsely woven bamboo slats

with several layers of thick wax papers.
2. Pack the fish inside the baskets, cover with wax papers, and tie with
straw cords. Each fish basket weighs 40-50 kilograms.
3. Keep the fish inside the cold storage with a temperature of 40OF –
O
50 F until final distribution.
Cured fish are stored at ambient and refrigerated conditions.
The new Fish model keeps contents at -1°/+1°C and has

a cooling system which is specially designed to prevent
the surface of the fish from drying. It holds seven fish
boxes, with a maximum load of 198kg.
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Storage medium for smoked fish
Draining
Draining facilitates removal of excess moisture from a fish previously washed

or soaked in a brine or curing solution.
Steps in Draining Fish
1. Arrange fish inside a colander or on bamboo

trays.
2. Let the excess water drip-off from the fish.
Draining takes 30 minutes to one (1) hour depending
upon the size of the fish.
The colander is an important device in draining fish.
Brining
Brining or brine salting involves curing fish by soaking it in a mixture of salt

and water for 30 minutes to 1 hour depending upon the size of the fish.
Brining is integrated in drying and smoking of fish. This is also one of the
four methods of curing fish through salting using a salt concentration of 20%
to 25%.
Brining fish prior to drying or smoking is done to leach out the blood and
slime, to improve the texture of the, to remove some of the moisture content
of the fish through osmosis, and to impart a desirable salty taste.
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Below are some materials and devices used in brining:
Salt spreader Table salt
Procedure in Brining a Fresh Fish
1. Weigh fish and wash with fresh clean water.

2. Mix salt with the fish in a proportion of 20% or
25% by weight.
3. Let the mixture stand for 24 hours.
4. Decant the brine formed.
5. Pack the salted fish in oil cans. Seal.
Procedure in Brining Fish for Drying and Smoking

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1. Weigh the fish. Record the obtained weight.

2. Clean and wash fish.
3. Let it stand for 30 minutes to drain.
4. Soak in a 20% brine (1 part salt to 4 parts fish) or
25% (one part salt to 3 parts fish by weight).
5. Drain for one hour.
Pre-Cooking Fish
The fish to be cured with smoke is pre - cooked in a 20% brine for 10
minutes or more depending upon the size of the fish.
In pre-cooking fish, follow these steps:
1. Arrange the fish on small bamboo trays.

2. Dip the bamboo trays with fish into the boiling brine for
10 minutes or more depending upon the size of the fish or until
the eyes turn white and opaque.
3. Remove pre-cooked fish from the brine.
Packaging of Smoked Fish

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Smoked fish is packed either in bulk or in retail packaging materials.
Bulk packaging refers to those intended for wholesale or institutional

distribution.
Retail packs contain the product until it reaches the ultimate end-user or
consumer.
Procedure for Bulk Packaging
1. Sort cooled smoked fish according to size.

2. Pack or transfer smoked fish in bulk packaging
materials by arranging the fish in a manner that
heads and tails are in uniform position.
3. When the packaging material is nearly full, weigh the
whole pack (container and smoked fish) to check
product weight attained. Total weight minus weight
of container will give the weight of the smoked fish.
4. Close or seal the pack and store at refrigeration
temperature (3OC to 5OC) or in a cold storage.
Procedure for Retail Packaging
1. Sort smoked fish according to size.

2. Pack smoked fish in plastic bags at retail weights of
250g., 500g, or 1,000g per pack.
3. Seal the filled packs by using a portable or fast
sealer.
4. Transfer the packed products in bulk packaging
materials; seal and store preferably at refrigeration
temperature to maintain the quality of the smoked
fish.
Page2
LET US REMEMBER
A cured fish is treated with preservatives and subjected to physical factors

that lower the moisture content of a fish to a point where the growth and
multiplication of organisms are inhibited. The preservatives usually used in
treating cured fish are salt, smoke and vinegar. Salt is used in curing fish
during salting and drying while smoke is used to cure a smoked fish. When
curing fish or meat through pickling, salt and vinegar are used. The activities
involved in finishing the cured fish depend on the kind of product produced
and the method of curing done. However, all cured products need to be
properly packed either whole sale or retail packaging.
Post-Test
Multiple Choice
Directions: Read and understand the questions below. Select the best
answer and write the letter only in your test booklet.
1. Why do you need to drain the brine cured fish?

a. to remove excess moisture
b. to let the fish oil drip away from the fish
c. to harden the fish
d. to facilitate pellicle formation
2. What method of drying the salted fish will you do

if the product specification requires you to
naturally dry it?
a. artificial drying
b. drying with a dehydrator
c. sun drying
d. dry inside an oven
3. You are going to dry salted splitted fish. Which

one will you do?
a. split the fish before salting
b. clean and wash the fish
c. cure fish with salt
d. spread fish on drying trays and dry
4. Your teacher assigned you to prepare the tools

you will use in drying salted fish, which of these
will you prepare?
Page2
a. salting vat, wooden stirrer and aluminum trays

b. knife, forcep and wooden vat
c. bamboo trays
d. basin and mixing bowl
5. How will you properly package a smoked fish?

a. Pack them in metal containers.
b. Pack them in glass jars.
c. Pack the fish in polyethylene bags.
d. Wrap the fish with banana leaves.
6. Why do you need to drain the fish after washing?

a. to remove excess water
b. to let the oil drip
c. to improve texture of the fish
d. to dry the fish
7. Which of these will you do if you are instructed to

brine the fish?
a. Prepare a brine.
b. Soak the fish in the brine.
c. both a and b
d. none of these
8. If you are going to pre-cook a fish before

smoking, which of the following will you do?
a. prepare a saturated brine
b. dip fish into the boiling saturated brine
c. drain the brined fish
d. boil the fish in plain water
9. How will you properly cool the fish after smoking?

a. place inside a freezer
b. aerate with an electric fan
c. place inside the setting cabinet for cooling
d. expose to natural air
10. Why do you need to properly package smoked

fish?
a. to prevent contamination of the product
b. to improve the salability of the product
Page2
c. to improve product appearance

d. to improve texture of the smoked fish
Practical Demonstration with Oral Interview
Demonstrate the proper way of brining and draining fish to be cured.
Valuing
You brined and drained fish to be cured, why is it important to do it properly
and accurately?
Performance Test
A. Perform Salting, Drying, Packing and Storing of Cured Fish
Task: Salting, Drying, Packing and Storing of Cured Fish
Sub-tasks COMPLETED
YES NO
1. Brine the fish

2. Drain the fish
3. Dry fish using appropriate
equipment and medium
4. Wash fish for smoking
5. Pre-cook fish
6. Smoke the fish
7. Cool the smoked fish
8. Pack the smoked and salted fish
9. Store the packed cured fish
Result :
Pass
Fail
Note : You have to complete all nine sub-tasks in order to pass this lesson,
or else you have to go over this once more.
B. Prepare the different kinds of fillets using the correct
procedure. Be sure to properly wash, scale and weigh the
prepared fillets.
Valuing:
Page2
How do you show that you value accuracy in doing your assigned tasks?
Why is accuracy in doing your work important? Explain.
RESOURCES
1. Learning guides
a. Module
b. Laboratory Manual/Activity sheet
2. Equipment and tools
a. Drying trays
b. Polysealer
c. Cooking vat
d. Metal ladle
e. Plastic bags
f. Bamboo baskets
g. Draining trays
h. Freezer
i. Wooden ladle
j. Gas stove
k. Food tongs
a. Pot holders
b. Headband
c. Apron
Page2
REFERENCES
THE III. Agriculture and Fishery Technology, SEDP Series,

Department of Education
Processing and Preservation of Freshwater Fish by Lourdes A. Cortez
Learning Element for Drying, Packing and Storing of Fish, CDD, BTVE
Fish Smoking prepared by : Technology Development Institute of DOST

Learning Element for Distinguishing Salting, Drying and Smoking, BTVE
Philippine Handbook on Fish Processing by Jasmin M. Espejo
Other Sources
http://www.saltinstitute.org/http://www.salttraders.c
om/StoreFront.bokhttp://www.slate.com/id/2117243
http://www.gourmetsleuth.com/saltguide.htm
http://www. image.google.com
Page2
Prepare Production Report
LEARNINGOUTCOME: 6
Lesson 6.1: Document daily production input according to standard operating
Procedure,
Lesson 6.2: Record and present all production data according to prescribed
format.
PREPARE PRODUCTION REPORT

Page2
This lesson deals on how to prepare production report. This includes the
importance of recording and documenting production input, procedure in
recording and documenting production input and format of a production
report.

1. note and document daily production input in accordance
with basic accounting procedures;
2. record and present all production data in accordance
with basic accounting procedures; and
3. practice accuracy in preparing production report.
Pre–Test
Multiple Choice - Directions: Choose the correct answer among the options
a, b, c and d. Write the letter only on the answer sheet provide for you.
1. Something that enters a process from the outside and is

acted upon.
a. input c. yield
b. output d. none of the above
2. Which of the following will you prepare to have systematic

procedure of keeping a record for reference?
a. presentation c. documentation
b. input d. none of the above
3. Input output relationship is important in the production.

Which of the following would you prepare to show this?
a. documentation c. production report
4. A word meaning amount produced is:

a. input c. emulsion
b. output d. all of the above
5. How many grams is four kilos of mangoes?

a. one thousand grams c. three thousand grams
b. four thousand grams d. all of the above
Test for Valuing

Page2
Brieflyexplain the importance of accuracy in preparing a production report.
LET US STUDY
Let us define
Documentation - a systematic procedure of keeping a record for reference.
Emulsion - a suspension of liquid with another liquid.

Input - means something that enters a process from the outside and is acted upon.
Output - the amount produce and yielded from a process.
Production report - refers to a written record showing the input/output relationship

in determining the yield from a certain procedure.
Importance of Recording and Documenting Production Input
1. To have a reference data on the materials used

and their cost.
2. To determine the economic viability of the
product.
Procedure in Recording and Documenting Production Report
1. Have a complete list of the materials used for a

certain product.
2. Determine the weight and cost of each material.
3. Determine and record the total yield per
production.
Format of a Production Report
Production Data Sheet
Product Name: ______________________

Product Date: _______________________
Page2
Description of Materials:
______________________
______________________
Other Ingredients:
Weight of _____________
Weight of _____________
Weight of _____________
Production Input _________________________

Weight of Spoiled Materials ________________
Production Output ________________________
Percentage of Yield _______________________
Number of Yield _________________________
Problem Encountered _____________________
Example of Production Report
Production Name : Smoked Fish Production

Date : May 31, 2007 Materials/ Ingredients:
Bangus = 220 grams
Salt = 500 grams
Production Input = 720 grams
Weight of Spoiled Materials = - 50 grams
Production Output = 670 grams
Percentage of yield = Production Output x 100%
Production Input
Percentage of yield = 670 grams x 100%
720 grams
Percentage of yield = .93 x 100%
Percentage of yield = 93%
Number of yield = Production Output
Weight of the product
Number of yield = 4 pieces
LET US REMEMBER
Production report needs proper and correct noting, documenting, recording

and presenting of data based on the basic accounting procedure. Accuracy
in report preparation must always be observed in order to have ready record
for future use or reference.
Post Test
Multiple Choice - Directions: Choose the correct answer among the options
a, b, c and d. Write the letter only on the answer sheet provided for you.
Page2
1. Something that enters a process from the outside and is

acted upon.
a. input c. yield
b. output d. none of the above
2. A systematic procedure of keeping a record for reference.
a. presentation c. documentation
3. A written record showing the input-output relationship.
a. documentation c. production report
4. A word meaning amount produced is:
a. input c. emulsion
b. output d. all of the above
5. How many grams is four kilos of mangoes?
a. one thousand grams
b. four thousand grams
c. three thousand grams
d. all of the above
Demonstration
1.Make production report based on the given data:
Smoked Milkfish
Given:
Milkfish = 200 grams
Salt = 500 grams
Water = 1,600 ml.
Internal organs = 50 grams
Output = 150 grams
Test for Valuing:
1. Why is it important to observe accuracy in

preparing production report?
2. What happens if the production report you
prepared is inaccurate?
RESOURCES
• Learning guides
o Module
o Computer based activity instructions
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o Sample production report

• Materials
o Ledgers oBond papers oRulers oPencil oBall pen
o Calculator
REFERENCE
Handouts from TESDA Centrex (CVS)

SELF-CHECK 1.2-3
Direction : Identify what cleaning method that is being described.
__________1. Hold the head with one hand and, using a scaling tool, dull knife or
spoon, apply short, raking motions, moving from the tail toward the head.
__________2. Cut perpendicular to the work surface, along the entire fish. These cuts
are traditionally 1/2- to 1-inch thick. Don’t forget to trim any excess fat or bones without
removing the backbone.
__________3. Use the _____ method on large fish to negate the need for scaling or
skinning. Lay the fish on its side and hold the head. Insert the fillet knife behind the
pectoral fin and cut downward to, but not through, the backbone.
__________4. Hold the fish by the head with one hand, grasp the skin with the other,
and pull toward the tail. Rinse the fish when it’s completely skinned
ANSWER KEY 1.2-3

Page2
1. Scale the fish

2. Steaking
3. Fillet
4. Skin the fish
Title: Cleaning a Fish
Performance Objectives:
Given the following tools materials and equipment, you should be able to perform cleaning
a fish in 30 min.
Supplies and Materials:

 Fish
Tools and Equipment:

 Fillet Knife
 Scaling Tool
 Bucket or other container for discarded parts
 Water source to keep the fish and work surface clean
 Zip top plastic bags store the fish if necessary
Personal Protective Equipment:

 Apron
 Hairnet
 Food Gloves
 Clean towel
Training Materials
1. CBLM
Page2
Steps/Procedure:
1. Prepare the fish.
2. Prepare cleaning tools and equipment.
3. Wear Personal Protective Equipment.
4. Scale the Fish (if your fish has scale)
5. Skin the Fish(if your fish lack scale but has thick skin)
6. Rinse the fish in water
7. Gut your Fish
8. Rinse the Fish and the internal cavity
9. Clean the tools and equipment used
10. Clean the Area
Assessment Method:
DEMONSTRATION
INTERVIEW
Performance Criteria Checklist 1.2-1
Name of Trainee: _____________ Date: ______________

CRITERIA
Did you…. YES NO
1. Prepare supplies, tools and equipment?
2. Set-up welding equipment?
3. Did you wear your Personal Protective Equipment?
4. Perform scaling/skinning the Fish?
5. Did you gut the Fish correctly?
6. Did you clean the tools and equipment used?
7. Did you clean the area after the activity?
Comments:
______________________________________________________________________
_____
______________________________________________________________________
_____
Page2
_________________________________
Trainer’s Signature
Resources:
 www.wideopeneats.com/12-different-types-salt-use/
 https://www.nutritionadvance.com/types-of-meat/
 https://en.wikipedia.org/wiki/List_of_types_of_seafood
 TESDA Guidelines Modules
Page2

Food (Fish) Processing Ncii Shs

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Food (Fish) Processing NCII

Food (Fish) Processing - Grade 10

1. Processing Food by Salting, Curing and Smoking (SL)

At the end of the module, you are expected to:

ᴥ Prepare equipment, tools, materials and utensils

You are required to go through a learning activities in order to complete each

2. They are used in removing the scales of the fish

3. It is where fish or meat are cut; ingredients are sliced or minced.

5. used as a container to keep salted fish during the process of salting.

WHAT DO YOU NEED TO

LEARNING OUTCOME SUMMARY

Upon completion of this module, the student must be able to:

Prepare Equipment, Tools, Materials, and Utensils

processing methods in accordance with manufacturer’s specifications

LO1.3 : Prepare, Sanitize, Kitchen utensils in accordance with the manufacturer’s

3. Dimensions, weights and capacities as in the case of cookers, boilers and

4. Instructions on caring for the equipment, tool or utensils.

5. Instructions on the correct usage of the device.

The Pressure Cooker

1. Geared seam gauge or pressure gauge. It indicates the pressure and

the accumulated pressure inside the cooker while processing. It contains

The Drier Smoke House

The Torry Smokehouse and Its Parts

Some Types of Smokehouses

1. Stainless Steel Smokehouse 2. Electric Smokehouse

Smokehouse control and sensor of an electric smokehouse

4. Barrel Type Cold Smokehouse 5. Brick Smokehouse

The Freezer and Refrigerator

The Parts of the Compression System of Refrigeration and their Functions

In a refrigerator, the heat evolved by the compression of a gas in the

The Parts of the Absorption System of Refrigeration and their Functions

Tools and Utensils Used in Food Processing and their Uses

Clock Type weighing scale for food.

A measuring spoon is a spoon used to measure an amount of a

A measuring cup is a kitchen utensil used primarily to measure the

It is used to determine the velocity of the wind in sun drying.

E.Salinometer- used to measure the salinity of the brine.

B. Earthen pots are used in storing the salted products.

A.Baklad made of bamboo used in drying the

fish prior to smoking.

D.Dinarayan is a smoking tray made of wood

E.Panakip is a bamboo cover used to keep fish

submerged in the brine while boiling

F.Bamboo poles used to hold the baklad

A. Pugon is a concrete heat source used

B. Food Tong - For picking up or handling

______________ 1. It is a device used to measure the salinity of the brine

______________ 2. It is a device used to Measures the sugar content of sap and

_______________3. A device used in treating the fish or meat with smoke.

_______________4. A bamboo basket uses for collecting sun dried fish

_______________5. It is used in measuring the volume of liquid.

_______________6. They are used in removing the scales of a fish.

______________ 7. A concrete heat source used when pre-cooking fish in a

______________ 8. It is used to determine the velocity of the wind in sun drying.

______________ 9. It is a device used to measure the weight of fish / food.

______________10. made of bamboo used in drying the fish prior to smoking.

______________ 13. It is use for picking up or handling food.

______________ 15. It is use in storing the salted products.

WHAT YOU NEED TO KNOW

INFORMATION SHEET 1.2

LEARNING OUTCOME 1.2-2

Check, sanitize and calibrate equipment

A. Inspecting and Checking Condition of Equipment and Machines (USE)

Before any equipment or machine is used, it must first be checked to