Identify the different tools, materials,

kitchen utensils and equipment for food

curing, salting and smoking.

Prepare equipment, tools, materials and
utensils for food curing, salting and
smoking.

Value the importance of observing accuracy
and cleanliness in using different
equipment, tools and utensils for food
curing, salting and smoking.
Definition
 of Terms:

Tools
 -implements used by hand when doing an activity or work.
Equipment- the tools, supplies and other items needed for a

particular task or activity.
Utensil-an implement especially for use in the kitchen.

Brine solution-the mixture of salt and water.

Calibrate–to test and adjust the accuracy of a measuring instrument.

 Definition of Terms:
Fish curing –a method of preserving fish by salting, drying and smoking.


Preservatives-substances
 added to food to inhibit spoilage organisms.
Raw materials-include fish and other ingredients like spices etc.


Salting-the
 application of salt to the fish.

Smoking-the
 application of smoke to the fish.
What is Food
Processing?
 
What are the
advantages of Food
Processing?
 CURING
 -refers
to the method of preservation and flavoring
processes in meat and fish by the combination of salt,
sugar and nitrate or nitrite.

 SALTING
 -Saltingis 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
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.
Smoking tray /Bistay
CHECKING

Have
 all the equipment checked for any defects. Discard
those that are defective.
Repair if necessary.
Continuous maintenance on the use of equipment must
be practiced and checked every after each use based on
the maintenance schedule for every equipment.
SANITIZING
Sanitizing,rids or Reduces the
number of microorganisms On the
surface where food comes
inContact with. It cannot be
accomplished until the surface,
where foods are processed, are
cleaned.
Kitchen Utensils to be Sanitized

1.Cutting implements like knives

2.Cutting board
3.Kitchen scissors
4.Tongs
5.Basin/bowl
Calibrating

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
 IT’S
TINAPA’LICIOUS
TIME!
Smoking ingredients 

PAGTITINAPA

FISH /BANGUS
ASIN
BAWANG