10

FOOD PROCESSING
(Process Food by Fermentation
and Pickling)

Quarter 1 – Module 2:
Prepare Raw Materials
Food Processing – 10 (Fermentation and Pickling)
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare Raw Materials
First Edition, 2020

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Development Team of the Module

Writers: Annabelle E. Luma-ad
Editors: Fernando P. Ampo, Lorena L. Villarin
Reviewers: Amalia C. Caballes, Sally A. Palomo
Illustrator: Jay M. Alora
Layout Artist: Wilma M. Abendan
Cover Art Designer: Reggie D. Galindez
Management Team: Allan G. Farnazo, CESO IV – Regional Director
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Gilbert B. Barrera – Chief, CLMD
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Gilda A. Orendain – REPS, TLE/TVE
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Gregorio O. Ruales – Division ADM Coordinator
Amalia C. Caballes – EPS, TLE/TVE

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 10

Food Processing
(Process Food by Fermentation
and Pickling)
Quarter 1 – Module 2:
Prepare Raw Materials
Introductory Message
For the facilitator:

Welcome to the Food Processing (Fermentation/Pickling) for Grade 10 Self-Learning

Module (SLM) on Prepare Raw Materials!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Food Processing (Fermentation/Pickling) for Grade 10 -Self-Learning

Module (SLM) on Prepare Raw Materials!

The hand is one of the most symbolized parts of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

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

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

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

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

What’s More This comprises activities for independent

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

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

iv
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
Prepare Raw Materials in Fermentation and Pickling. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them can be
changed to correspond with the textbook you are now using. TLE_AFFP9-12FR-IIj-
ll

The module is divided into three lessons, namely:

 Lesson 1 – Sort and grade raw materials according to approved criteria and
enterprise requirements
 Lesson 2 – Prepare the sorted and graded fresh fruits and vegetables according
to required sizes and shapes
 Lesson 3 – Prepare fish and other marine products according to specifications

After going through this module, you are expected to:

1. determine the different types of raw materials in fermentation and pickling.;
2. state the factors to be considered in the selection of raw materials for
fermentation and pickling;
3. familiarize the different cutting techniques of fruits and vegetables;
4. perform the different cutting techniques.
5. identify the different market forms of cuts and fish and shellfish;
6. enumerate and explain the proper handling of other marine products; and
7. perform the different market forms of fish.

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 What I Know

Before reading and understanding this lesson, let us find out what you already
know and what you still need to know about preparing raw materials.

Directions: Encircle the letter of the correct answer.

1. How will you classify fish, meat, poultry, fruits and vegetable which does
not undergo processing and still on its natural state?

a. ingredients
b. raw materials
c. product output
d. processed food

2. Which of these appears in fruits and vegetables with signs of decay,

discoloration, and slightly impaired?

a. firm
b. bruise
c. molds
d. blemishes

3. What is to be considered in selecting good quality of raw materials?

a. kind
b. price
c. label
d. grade

4. Below are the raw materials for pickling. Which one is NOT included?
a. papaya
b. mustard
c. raddish
d. bignay

5. Which of these is a raw material for pickling?

a. katuri
b. lipote
c. bignay
d. cucumber

2
6. If you are instructed to separate fruits and vegetables into Class A – fresh,
Class B- slightly fresh and Class C-spoiled, you are doing what process?

a. sorting
b. grading
c. processing
d. segregation

7. Shrimps, lobsters, and prawns for export are marketed in headless form.
Why the head is removed?

a. it is flavorless
b. it is a waste part
c. source of bacterial spoilage
d. no nutrient found in the head

8. What market form of fish with scales, internal organs, fins, head, and tail
removed?

a. drawn fish
b. dressed fish
c. split-fish
d. butterfly fillet

9. Which of these could rapidly weaken and cause to die of crabs if not
properly handled after capture?

a. sun
b. wind
c. water
d. both a and b

10. If oysters and mollusks is protected from direct sunlight and high
temperatures, how many days it can be kept alive?

a. 1-2 days
b. 3 days
c. 5 days
d. 7 days

11. Which of these techniques of fruits and vegetables cut into small cubes
with uniform size and shapes?

a. dice
b. chop

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 c. slice
d. mince
12. When fruits and vegetables are cut and chopped into tiny pieces, it is
called:

a. dice
b. chop
c. cube
d. mince

13. What type of cut that is across into flat pieces?

a. slice
b. mince
c. julienne
d. chiffonade

14. What cut is used when leafy green vegetables or herb are stack and shred
into ribbon-like strips?

a. dice
b. mince
c. chiffonade
d. oblique cut

15. You are instructed to slice the carrot into Julienne form, what will you do?

a. Slice into cubes.

b. Chop into tiny pieces
c. Slice into diagonal form
d. Slice into long thin strips

4
 Lesson
Prepare Raw Materials
2
Food can be processed in various methods to preserve its freshness and
quality that includes the appearance, odor, taste, and texture. Fermentation and
Pickling are common methods applied in Food Processing.

Fermentation in food processing is the process of converting carbohydrates

to alcohol or organic acids using microorganisms, yeasts, or bacteria under
anaerobic conditions. Fermented fish and brine salting are regularly bought products
under this process. Pickling, on the other hand, is the process of preserving or
extending the shelf life of food by either anaerobic fermentation in brine or immersion
in vinegar. Pickled vegetables such as papaya, chayote, amplaya are a common
example under pickling. Also, the pickled fish is loved by most Filipinos.

What’s In

Are you familiar with fermented and pickled fruits and vegetables? Let us find
out if you can name some of the processed foods utilizing fermentation and pickling.

Activity 1: I Knew It Right!

Directions: Use the table below to determine the commercial finished product that
you already knew.

Processed food by Fermentation Processed foods by Pickling

1. 1.

2. 2.

3. 3.

4. 4.

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 5. 5.

What’s New

Are you excited? Learn more by analyzing the given situation below.

Ana is a Grade 10 Food Processing student. She was assigned to perform

pickled vegetable which includes carrots, string beans, chayote, and ampalaya. She
needs to buy these in the market before her demonstration. What should be the
factors she must consider in buying those vegetables?

Activity 2: Finding the Word!

Directions: Help Ana to select good quality raw materials. Find the appropriate word
on the puzzle below. Circle the word or phrase that describes a good quality raw
material.

G O O D A R O M A S

H C E O T E F F G M

A K L P V L D I I E

G F R E S H R L B

W H O L E S O M E C

P S I Z E N S V U A

E N O B L E M I S H

N U T R I T I O S U

1. Do you think it will help ANA buy the best fruits and vegetable if she knew
how to properly select the good from bad quality?
___________________________________________________________________________
___________________________________________________________________________

2. Why is it needed to properly select the raw materials in preparing the pickled
vegetable demonstration?
___________________________________________________________________________
___________________________________________________________________________

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 You are doing great! You know how to properly select the raw materials in
fruits and vegetables. How about in fishes? Let’s activate your interest by doing
another activity relative to fish.

Activity 3: Cut the Fish?

Directions: Study and analyze the picture then answer the guide questions.

Situation: A big whole round fish cooked in a small pan.

Guide questions:

1. Is it appropriate to use the small pan?

___________________________________________________________________________
___________________________________________________________________________

2. What will happen to the fish if it is cooked whole using the pan?
___________________________________________________________________________
___________________________________________________________________________

3. How will you cook the fish without replacing the pan?
___________________________________________________________________________
___________________________________________________________________________

4. What kind of cut you will do if you are instructed to cook the fish into:

a. fried fish __________________________________________________

b. stock fish __________________________________________________
c. grilled fish __________________________________________________
d. pickled fish __________________________________________________

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 What Is It

Lesson 1: Sort and Grade Raw Materials

What will happen if you buy fresh fruits and vegetables in the market and
left it unattended on the sink? Raw materials such as fruits, vegetables, fish,
poultry, and meat are delicate and perishable. If not properly handled, it can be
thrown to trash due to change of color, odor, flavor or taste, texture, and
appearance.

Here are important reminders in preparing fruits, vegetables, and marine

products:

 It should be cleaned and washed first before cutting them into

desired sizes.
 Eggplant and potatoes change its color if not soak in water after
slicing. Cut them if it is time to be added to the food to retain its
nutritive value.
 Do not soak ampalaya fruit in water with salt to avoid loss of its
bitterness and iron content
 Fresh fish may be identified by its bright bulging eyes, red gills, firm
elastic flesh which holds no finger impressions when pressed and
which may have a fishy odor.
 Do not expose fish to sunlight and high temperature because it may
deteriorate faster and causes spoilage.

Steps in Preparing the Raw Materials

1. Sort and grade raw materials needed in processing food by fermentation

and pickling.
2. Observe the qualities in sorting and grading which includes the following:
a. good quality
b. fresh and firm
c. nutritive value
d. free from bruises and blemishes
3. Weigh the raw materials to get the exact mass to be prepared using the
standard weighing device.

Procedure in Weighing:
1. Place the raw material/s on the weighing scale

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 2. Weigh the material accurately.
3. Record the obtained weight.

SELECTION OF FRUITS AND VEGETABLES

The quality is one of the factors to be considered in the selection of fruits

and vegetables that you should know. Quality refers to wholesomeness,
cleanliness, freedom from the undesirable substance, degree of perfection in
shape, uniformity of sizes, free from blemishes, desirable aroma, color, flavor and
texture, and nutritive value.

The nutritive value of fruits and vegetables is dependent on such factors as:

1. Variety - different varieties oftentimes vary in nutritive value

such as yellow colored versus white flesh;

2. Kind - the food values contained in different fruits;

3. Stage of - matured fruits contain more vitamin C;

Maturity

4. Size - larger fruits contain more of its food value compared

to inferior size; and

5. Season - abundance of fruits in season may supply you with

more nutritive value.

In buying raw materials, do not depend on what is seen by the eye only.
Defects, bruises, and damages in the outer skin do not imply that the interior
quality is also the same. It is more important in the preparation of vegetables for
processing, raw vegetables which require thorough cleaning than raw fruits.

It is commonly grown in or close to the ground that is most likely exposed

to contamination by microorganisms. Hence, careful and thorough washing is
essential. All spoiled portions should be removed by washing, brushing, scraping,
or peeling. Peeling after cooking may minimize the loss of nutrients such as
minerals and vitamins. Long-time soaking of peeled and cut vegetables tends to
decrease their nutrient content.

Factors affecting nutrient loss:

a. nature of the vegetable

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b. treatment before cooking
c. size of the pieces
d. a method, length, and temperature of the cooking

Raw Materials for Fermentation

a low growing shrub, belonging to

the gumamela family. Its red petals
are used for making a fine sparkling
red wine

a. Roselle

the fruit resembles the Duhat except

for its round shape. It has black skin
with white flesh which is sweet when
ripe. It is sometimes called duhat
matsing.

b. Lipote

it is similar to ties, a green unripe,

and yellow when ripe.

c. Katuri

sometimes called blackberries. It has

small round fruits in a cluster

d. Bignay

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Raw Materials for Pickling

Papaya Cucumber Stringbeans

Bamboo shoot Chayote Mustard

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Lesson 2: Prepare the Sorted and Graded Fresh Fruits and Vegetables
according to Required Sizes and Shapes

Cutting Techniques of Fruits and Vegetables

You probably have seen your mother cutting fruits and vegetables at home, or
even do it yourself alone. You cut and slice in your own technique but do not know
what is the proper term used for these cuts. To know the different types of cuts is
not only to show your skills and fancy everyone how master you are to hold a knife.

The different cutting styles could also affect the flavor of the food you prepare.
Using the correct cutting technique helps food cooks more evenly and the flavor will
be enhanced. To take an example, crushed or minced onion will give a much better
taste than onion sliced in halves. To make your food preparation exciting and have
cooked at its best, let’s study some of the most commonly used cutting techniques:

A. Chop

It refers to cutting food into small, irregular pieces. In recipes the required size
of piece is ¾” in course and ¼” fine chop which is common. A size of ½” per piece
can be cut if no required size.

Steps in Chopping an Onion:

1. First, chop off the stem, and then cut the onion in half lengthwise through
the bulbous center and peel back the papery skin.

 Leave the root end intact. As you slice through the onion, the
intact root end holds the onion half together while you slice and
chop.

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 2. Then, place each half cut-side down. With
your knife tip just in front of the root end,
slice the onion lengthwise in parallel cuts,
leaving 1/8 to 1/4 inch between the
slices.
3. Next, make several horizontal cuts of
desired thickness, parallel to the board.
4. After that, cut through the onion
crosswise, making pieces as thick as
desired.
5. Finally, cut through the root end and
discard.

B. Dice

A dice refers to cutting food into small uniform or dice-like pieces, ranging
from 1/8" - 1/2". With dicing comes some waste, since you'll need to cut the
vegetable or fruit into a block shape, but the extra pieces can be reused for
stock or other dishes. Once you have your block formed, slice the blocks into
strips in the desired thickness, and then cut again into smaller pieces to create
cubes.

Steps in Dicing Onion:

1. Trim the stem end

2. Slice in half
3. Peel off the outer layer (skin)
4. Made a cut into Z-Axis
5. Make a cut into Y-axis
6. Make a cut into the X-axis
7. Make a large, medium and small
dice

C. Mince
Mincing refers to cutting food into very small or fine pieces--smaller than
those that would result from a fine chop or dice. Mincing should give ingredients
a soft, almost paste-like texture and is commonly recommended in recipes for
garlic, herbs or ginger to release their flavorful oils or liquids, distributing them
evenly throughout a dish.

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Steps in Mincing Garlic:
1. Trim the end-off the garlic.
2. Cut the garlic lengthwise. Laying the
knife parallel to the pepper, gently
slice along the inside of the jalapeño,
removing the seeds and ribs.
3. Make very fine slices down the length
of the pepper. Cut across these slices
to create a mince.
4. Mince garlic, begin by cutting off the
root end of the garlic with a sharp
knife.
5. Thinly slice the entire garlic clove
lengthwise.
6. Slice the clove crosswise, cutting
across the layers to create a fine
mince.

D. Julienne
It is to cut food into long ultra-thin strips that resemble matchsticks.
Julienne is also known as 'shoestring' and is the method used to create crazy
delicious shoestring fries. It is a good technique to use for vegetables and other
ingredients when you want to heighten your presentation.

Steps in Julienne:
1. Peel the vegetable
2. Slice the vegetable crosswise
with the desired thickness. (If
a vegetable is round, slice one
side to make the base stable)
3. Slice thinly into lengthwise
(1/16” -1/18” thick) using the
chef’s knife.
4. Stack a few slabs at a time and
cut it lengthwise.

E. Chiffonade
This method is used to shred leafy greens or herbs into ribbon-like strips
to use as a garnish or in cooking. To chiffonade, stack the leaves you plan on
cutting

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Steps in Chiffonade:
1. Stack the leaves.
2. Roll the leaves
3. Slice the roll
4. Separate the strips

F. Slice
Cut across into flat pieces

Steps in Slicing Potato:

1. Peel potato.
2. Cut into halves.
3. Cut cross into flat pieces
depending on your
preferred size.

G. Diagonal Cut
A cut with 45 degrees position of the knife.

Steps in Diagonal Slicing:

1. Hold the vegetable anchored on
your hand and the knife at a 45-
degree angle.
2. Cut, roll the vegetable a quarter
turn towards you.
3. Cut, roll, cut, and roll until the tip
of the vegetable is done

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  Carrots and other cylindrical
vegetables cut this way will give
you more surface area.

Why Proper Cuts are Important

1. Uniformity of sizes and shape. There are fruits and vegetables whose shape is
not even and may vary from one variant to another. For instance, a carrot. It
goes from very fat to very thin and most people will use a coin cut to slice it.
This leaves very large and very small pieces in relation to itself.

2. Ensures an even predictable cooking time. Large pieces will take longer
cooking time compared to those small cuts and a thick slice than the thin one.
You will probably complain when the food is mushy and dissolves easily in
your mouth or it happens to be hard. Size is important in making soups or
stocks.

Lesson 3: Prepare Fish and other Marine Products according to Specifications

SELECTION OF FISH AND OTHER MARINE PRODUCTS

Steps in Handling Fresh Fish

1. Minimize struggle of fish (be fresh or marine) while still alive.

2. Keep the fish in the shade to prevent it from spoiling.
3. Remove the fish while still fresh to prevent autolytic changes from the feed
they have eaten.
4. Cover it with wet burlaps like banana leaves, cracked or shaved ice,
refrigerated water or brine, refrigerated containers.
5. Cool the fish immediately after they are caught.
6. Use containers made of slats, netting or screen set down in the water
for constant water circulation if ever the fish are small.

Characteristics of Fresh and Stale Fish to Consider When Grading

Features Fresh Fish Stale Fish

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1. odor fresh, fishy odor sour or putrid

bright, bulging pupils, Velvet, dull, wrinkled, sunken pupils,

2. eyes black corneas transparent dull black, corneas opaque
bright red, covered with clear dull brown or gray, slime
3. gills slime, fresh odor under gill cloudy, odor under gill cover
cover sour and offensive

4. color bright faded

Features Fresh Fish Stale Fish

firm, the body is stiff; soft and flabby; finger

5. flesh impression made by fingers do impression made by fingers
not remain, slime is clear remain

often ruptured, viscera

6. belly walls intact
protruding

7. muscle pinkish especially around

white
tissue backbone

8. vent pink, not protruding brown, protruding

Preparing Fish for Cooking

A. To Clean Fish

1. Remove scales by scraping beginning at the tail toward the head

using the back of the knife or a scaler.
2. Make a slit in the belly cavity from gills to vent.
3. Remove entrails and wash away blood.
4. Remove fins and gills.
5. Cut-off gills with head when head and tail are to be removed

B. To Skin Fish

1. Remove fish along backbone and cut-off a narrow strip down the
entire length of backbone.
2. Loosen the skin from body part of gills on both sides.
3. Draw the skin off toward the tail.
4. Draw the skin off toward the tail. The Skin of the fresh fish can be
easily drowned.

Market Forms and Cuts of Fish

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 After fish is caught from the water, it undergoes pre-treatment
depending on the specific requirement of the vendor. These methods are described
and illustrated below:

1. Whole or Round fish

Fish whose parts are still intact. It

can either be transported or marketed
alive or dead.

2. Drawn Fish

Fish whose internal organs are

removed by making a slit along the belly
wall and the entrails pulled-out

How to Cut Drawn Fish:

1. Lay the fish on the board and

grasp firmly.
2. Make slit along the belly wall.
3. Pull-out internal organs.
4. Clean and rinse the fish.

3. Dressed Fish
Fish whose scales, internal organs,
fins, head, and tail are removed.

How to Dress Fish:

1. Lay the fish on a board and grasp

the head firmly.
2. Scrape the scales off using the
scaler or tablespoon, working from
the tail to the head.
3. Make a cut the entire length of the
belly.
4. Remove the entrails and pelvic fins.
5. Remove the head and the pectoral
fins by making a cut just in front of
the collarbone.
6. Cut down large backbone and snap
the head off.

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 7. Remove the dorsal fin by cutting
along each side with a sharp knife
then grasp the end near the tail and
pull toward the head.
8. Clean and rinse the fish.

4. Steaks

They are cross-sections of cleaned

fish which are around 1- 2 cm thick. Large
fish are occasionally in this form.

How to Make Steaks:

1. Place fish on the board and grasp

firmly.
2. Start the cut with steak form from
a gutted fish or dressed fish.
3. Cut across the backbone with a
sharp knife.
4. Cut the same cross-section until it
reaches the tail portion with
around 1-2 cm thick each cut.
5. Clean and rinse the fish.

5. Splitted Fish
Fish that is cut open
along the dorsal side from
head to tail.

How to Split Fish:

1. Place fish on the board and grasp

firmly.
2. Slice along the fish backbone toward
the tail.
3. Remove internal organs.
4. Snip the backbone
using a kitchen shear
right behind the head
and right in front of the
tail.
5. Remove the backbone using the knife.
6. Scales may or may not be removed.

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 7. Clean and rinse the fish.

6. Fillet
This is the fleshy part
of the fish which is separated
from the backbone and the
ribs.

Types of Fillet:

a. Butterfly fillet

Fillet that is joined together on

the ventral sides by the underside
skin. It is also called block fillet, cutlet
or doublet fillet.

Types of Fillet:

b. CrossCut fillet

This is a fillet from flat fish. The

flesh from each side is removed as a
single piece.

c. Quarter Cut fillet

This is a fillet from flat fish. The

flesh from each side is taken off in two
pieces.

d. Single Fillet

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 Filler from side of a fish cut away
from the backbone.

How to Fillet a Round-Bodied Fish:

1. Scale the fish

2. Cut into the flesh at 45 degrees angle from behind the head (near the
pectoral fin) until it reaches the backbone.
3. Turn the knife and follow backbone to the tail keeping the knife against
the backbone. Repeat to the other side. You can do it either in a reverse
way.
4. Rinse the fillet well under cold, running water.

How to Fillet a Flat-Bodied Fish:

1. Make a cut from nape to tail along each side of the backbone.
2. Slide knife along the backbone to loosen the fillet.
3. Turn fish over and repeat on the other side.
4. Rinse well under cold, running water.

7. Sticks

These are the fleshy

portion of the fish and are cut in
small elongated chunk with
uniform sizes. These cuts are
from fillet or steaks.

Market Forms of Shellfish

Shellfish are very perishable and should be stored properly after taken out
from the water. It can be sold in the shell, shucked, or remove from the shell or
cooked.

Market Forms of Shellfish Description

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 It is marketed alive such as crabs, clams, mussels,
1. Live Shellfish
snails, oysters and shrimp.

It is sold in its original state but no longer alive.

2. Whole Shellfish
The head and thorax are intact.

Shell is removed. Oysters, clams, mollusk and

scallop are removed from shell. Freshly shucked
3. Shucked Shellfish
shellfish have a translucent appearance and
opaque color denotes a stale shucked shellfish

The head and thorax are removed. Shrimps,

lobsters and prawns for export are marketed in
4. Headless Shellfish
headless form. The head is the main source of
bacterial spoilage so it is removed.

Required Characteristics of Shellfish after Removal from Water:

 Shrimps should be preserved in ice and the odor has a mild

characteristic.
 Lobster should be alive and active. Tails should be washed and
packed in ice if head was removed.
 Oysters, clams and mussel should be alive.
 Crabs of all species should be alive.

What’s More

How are you coping with the lesson? Let us find out how far you have reached
your understanding of preparing raw materials for pickling and fermentation.
Enhance your knowledge by answering Activity 4 below.

Activity 4: Pick and Match!

Directions: Presented below are two columns on common methods and techniques
in preparing raw materials for food processing. Column A is the process of
preparation while Column B is the method/technique used. Match Column A from
Column B and write only the letter on the space provided. Use each letter once.

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 Process of Preparation Methods/Techniques

____ 1. Partial cooking of raw materials A. Grading

____ 2. Soaking of fish in salt solution B. Scraping

____ 3. Sorting of fish according to species,

C. Pickling
freshness and size

____ 4. Segregating suitable materials from

D. Brining
the undesirable

____ 5. Cooling the raw materials to

E. Weighing
temperature of melting ice at 0⁰C.

____ 6. Removing the scales of the fish

F. Sorting
using the back of knife or scaler

____ 7. Removing the internal organs of the

G. Cleaning
fish

____ 8. Preserving food using vinegar as

H. Precooking
the main curing ingredient.

____ 9. Getting the exact mass of the

I. Gutting
prepared raw materials

____ 10. Removing undesirable parts of the

fish and washes it with potable J. Chilling
water.

What I Have Learned

Activity 5: Complete Me!

Directions: Supply the missing word in each number. Write the correct answer in
your activity notebook.

1. __________________ is a match-like strips and also known as “shoe string”

used to create crazy delicious shoestring fries.

2. __________________ refers to cutting food into small, irregular pieces.

23
 3. __________________ refers to cutting food into very small or fine pieces,
smaller than those that would result from a fine chop
or dice.

4. __________________ is a cut with 45 degrees position of the knife.

5. ________________ is method used to shred leafy greens or herbs into ribbon-

like strips to use as a garnish or in cooking.

Preparing raw materials is essential for processing food by fermentation and

pickling. Share what you have learned from the lesson by answering Activity 5.

Activity 6: Share your Thoughts!

1. What is the difference between sorting and grading?

___________________________________________________________
___________________________________________________________
___________________________________________________________

2. How can you ensure that the fruits and vegetable you bought is a good quality?
___________________________________________________________
___________________________________________________________
___________________________________________________________

3. How weighing affects the preparation of raw materials in processing food?

___________________________________________________________
___________________________________________________________
___________________________________________________________

What I Can Do

Let’s apply your knowledge in a real-life situation.

Activity 7: Let’s Have a Tour!

Directions: Read and study the situation below and state your best answer to the
questions that follow.

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 Gensan Fishport is one of the largest ports in the country. Many varieties of
fish species are brought there, from small to the biggest fish; fishes for domestic use
or for export and fishes to supply the canning industry of the City. Dealers/Retailers
are buying in bulk to distribute it in every part of the Philippines.

Guide Questions:

1. If you happen to be one of the fish dealers and you get your supply from
this port, how will you sort and grade fish before selling it to the market?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

2. Do you think that proper sorting and grading of fish will help increase
your profit?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

3. What should be done to avoid damage and spoilage of the fishes before,
during and after transport?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

Activity 8: I Can Perform!

Directions: Find out how well you can perform by accomplishing the Performance
Criteria Checklist honestly and sincerely. It is your learning at stake!

FOOD PROCESSING 10
Task Sheet 1
Unit of Competency: Process Foods by Fermentation and Pickling
Learning Outcome: Prepare the Raw Materials
Title of the Activity: Sorting and Grading of Raw Materials
Code: TLE_AFFP9-12FR-IIj-IIIa-2

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 The learner independently demonstrates procedures of
Performance Objective: sorting and grading in preparing raw materials for
fermentation and pickling
Supplies/Materials: Any kind of fruits, vegetables and fish
Equipment/Tools: 4 pcs. of containers
Steps/Procedures:
1. Sort and grade good quality of raw materials (free from bruises and
blemishes)
2. Sort and grade the raw material according to freshness and firmness
3. Sorted and grade the raw material according to uniformity of sizes and
shape.
4. Sort and grade the raw material according to class and
variety/species.
5. Wash and clean the raw materials after sorting and grading.

PERFORMANCE CRITERIA CHECKLIST

Student’s Name _______________________________ Date: __________

Did I… YES NO N/A

1. sort and grade good quality of raw
materials (free from bruises and
blemishes)
2. sort and grade the raw material
according to freshness and firmness?
3. sort and grade the raw material
according to uniformity of sizes and
shape?
4. sorted and grade the raw material
according to class and variety/species?
5. wash and clean the raw materials after
sorting and grading
Remarks:

Assessment

Activity 9: Inside the Box!

Directions: From the pool of words below, determine the types of raw materials used
for fermentation and for pickling. Write your answer on the appropriate
column.

Raddish lipote bamboo shoots

26

katuri cucumber
Raw Materials for Fermentation Raw Materials for Pickling

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

27
Activity 10: It’s the Cut!

Directions: Identify the different cutting techniques as shown in the picture. Write
the correct answer on the space provided.

3
1

4 5

1. ______________________________

2. ______________________________

3. ______________________________

4. ______________________________

5. ______________________________

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Activity 11: Do You Know Me?

Directions: Read and understand the statement below. Determine what market
forms of fish and shellfish being described.

_____________________________ 1. Fish whose scales, internal organs, fins, head and

tail are removed.

_____________________________ 2. Fillet from side of a fish cut away from the

backbone.

_____________________________ 3. These are the fleshy portion of the fish and are cut
in small elongated chunk with uniform sizes.

_____________________________ 4. Shellfish with head and thorax are intact but no

longer alive.

_____________________________ 5. Shellfish that is marketed live such as crabs,

clams, mussels, snails and oysters.

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 Additional Activities

Congratulations! You are doing great! Rest and relax a while then move on
to the next lesson. Good luck!

As your finale to this lesson, do this activity at home.

Directions: Choose at least three Market Forms of Fish you will perform at home.
Follow the procedures given and rate your self how well you perform by
accomplishing the performance checklist.

PERFORMANCE CRITERIA CHECKLIST

A. Drawn Fish

Did I… YES NO N/A

1. lay the fish on the board and grasp firmly?
2. make a slit along the belly wall?
3. pull-out the internal organs?
4. clean and rinse the fish?
Remarks:

PERFORMANCE CRITERIA CHECKLIST

B. Dressed Fish

Did I… YES NO N/A

1. lay the fish on a board and grasp the head firmly?
1. scrape the scales off from the tail to the head?
2. make a cut the entire length of the belly?
3. remove the entrails and pelvic fins?
4. remove the head and the pectoral fins by making a cut in
front of the collarbone?
5. cut down large backbone and snap the head off?
6. remove the dorsal fin by cutting along each side and
grasp the end near the tail, then pull toward the head?
7. clean and rinse the fish?
Remarks:

30
 PERFORMANCE CRITERIA CHECKLIST

C. Steaks

Did I… YES NO N/A

6. place fish on the board and grasp firmly?
7. start the cut with steak form from a gutted fish or
dressed fish?
8. cut across the backbone with a sharp knife?
9. cut another cross-section until it reaches the tail
portion with around 1-2 cm thick each cut.
10. clean and rinse the fish.
Remarks:

PERFORMANCE CRITERIA CHECKLIST

D. Split Fish

Did I… YES NO N/A

1. place fish on the board and grasp firmly?
2. slice along the fish backbone toward the tail?
3. remove internal organs?
4. snip the backbone using a kitchen shear right behind
the head and right in front of the tail?
5. remove the backbone using the knife?
6. scales may or may not be removed?
7. clean and rinse the fish?
Remarks:

PERFORMANCE CRITERIA CHECKLIST

E. Fillet – Round Bodied Fish

Did I… YES NO N/A

1. scale the fish?
2. cut flesh at 45 degrees angle from behind the head
(near the pectoral fin) until it reaches the backbone?
3. turn the knife and follow backbone to the tail keeping
the knife against the backbone?
4. rinse the fillet under cold, running water?
Remarks:

31
 ANSWER KEY
What I What’s New
32 What’s
Know Find the Word More
Pick and
1. b Match
2. d
3. b 1. H
4. d 2. D
5. d 3. A
6. b 4. F
5. J
7. c
6. B
8. b 7. I
9. d 8. C
10. a 9. E
11. a 10. G
12. d
13. a
14. c
15. d
What I have Learned
Activity 5 Activity 6
Complete Share your Thought
Me
1. Sorting is segregating suitable materials from the undesirable
1. julienne while grading is segregating materials according to species,
2. chop freshness and size.
3. mince 2. Fruits and vegetables are in good quality when it is free from
bruises and blemishes, with nutritive value, and it is fresh and
4. diagonal
firm.
cut 3. Weighing affects the preparation of raw materials by obtaining
5. chiffonade the exact mass to be prepared using the standard weighing
device. Once an accurate weighing is observed, the desired taste
and palatability will be achieved.
Assessment
Activity 9 Activity 10 Activity 11
Inside the Box It’s the Cut! Do you Know
Me?
1. Chop
Raw Materials Raw Materials 2. Diagonal cut 1. dressed
for Fermentation for Pickling 3. Slice fish
4. Mince 2. single fillet
1. lipote 1. bamboo 5. dice 3. sticks
2. katuri shoots 4. whole
3.roselle 2. cucumber shellfish
4. bignay 3. papaya 5. live
4. chayote shellfish
5. mustard
Answer Key
REFERENCES:

Department of Education Kto12 Technology and Livelihood Education Agriculture

and Fishery- Food Processing Grade 9 Learner’s Manual

TESDA Competency-Based Learning Material 3rd Year, Food Processing NC II

Online Resources:

Institute of Food Science Technology. 2010. https://ifst.onlinelibrary.wiley.com

University of Florida. 2019. The Foundation of the Gator Nation. Gardening

Solution.
https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/roselle.html

http://www.fruitipedia.com/2018/12/lipote_syzygium-curranii/

http://www.fruitsinfo.com/bignay-fruit.php

https://www.shutterstock.com/image-photo/katuri-flower-natural-organic-
food-material-108287402

https://food.ndtv.com/food-drinks/5-surprising-benefits-of-eating-papaya-
seeds-2049167

The Culinary Cook. 2019. Knife Cuts: Different Types of Cuts.

https://theculinarycook.com

Instant Expert: Basic Cutting Techniques Every Cook Should Know.

https://www.thenest.com

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 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.

For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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