CORE COMPETENCIES

UNIT OF COMPETENCY : PROCESS FOODS BY SALTING, CURING AND

SMOKING
MODULE TITLE : PROCESSING FOODS BY SALTING , CURING AND
SMOKING

UNIT CODE : AGR741302

UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required to
process foods by Salting, Curing and Smoking

L.O.1 : Prepare Equipment, Tools, Materials and Utensils

LEARNING CONTENT:

1.1 Identify and prepare the different equipment, apparatus, tools and utensils for salting, curing
and smoking.
1.2 Perform proper cleaning operation and sanitation of the different equipment, apparatus,
tools, and utensils
1.3 Perform proper cleaning operation and sanitation of the work area
1.4 Check and calibrate the different equipment, apparatus, tools, utensils for the process.

Performance Criteria:

1.1 Equipment and tools for salting, curing and smoking are prepared in
accordance with manufacturer’s specifications.
1.2 Equipment for the above food processing methods are checked, sanitized
and calibrated in accordance with manufacturer’s specifications.
1.3 Kitchen utensils for the above food processing methods are readied and
sanitized in accordance with manufacturer’s specifications.
1.4 Office equipment and materials/ supplies needed are prepared in accordance
with approved specifications.
L.O.2 : Prepare the Raw Materials

LEARNING CONTENT
1.5Identify raw materials needed for salting, curing and smoking.
1.6 Sort and grade fish/other marine products, meat and eggs for salting, curing and
smoking.
1.7 Clean, wash and weigh raw materials in preparation for salting, curing and smoking.
Performance Criteria:

2.1 Raw materials are sorted and graded in accordance with specifications
2.2 Eggs for salting are cleaned and washed in accordance with approved standard
procedures.
2.3 Poultry for curing are skinned, eviscerated and washed in accordance with
approved specifications and standard procedures.
2.4 Meat for curing are deskinned, deboned, sliced, chopped and minced in
accordance with approved specifications and standard procedures.
2.5 Fish/other marine products are cleaned, descaled, eviscerated, deboned, filleted
and washed in accordance with approved specifications and standard
procedures.
2.6 Cleaned raw materials are weighed in accordance with approved specifications

L.O.3 : Prepare Salting and Curing Solutions and Mixtures

LEARNING CONTENT

1.8 Measure and weigh the required raw materials ingredients adjuncts for
salting, curing and smoking.
1.9 Measure and weigh the required ingredients for pumping pickles, cover
pickles and dry cure according to specifications.

Performance Criteria:

3.1 Required salt and other ingredients and adjuncts for salting and curing are
measured and weighed in line with approved specifications and OHS
requirements
3.2 Required ingredients for pumping pickle, cover pickle and dry cure mixture are
measured and weighed in line with approved specifications
L.O.4 : Cure the Materials

LEARNING CONTENT

1.10 Mix curing ingredients and prepared materials.

1.11 Follow processing step/techniques in salting, curing and smoking.

Performance Criteria:

4.1 Curing mixture and prepared materials are mixed in accordance with approved
specifications and enterprise requirements
4.2 Mixture is allowed to be cured at room temperature or refrigerated temperature at
appropriate number of days.
4.3 Materials being cured are kept submerged in solution to obtain even
distribution/penetration of cure mixture in line with approved specifications

L.O.5 : Finish the Cured Materials

LEARNING CONTENT

1.12 Produce quality salted, cured and smoked products.

1.13 Produce quality sugar concentrated products

Performance Criteria:

5.1 Cured food materials are removed from the solution, washed and drained in
accordance with standard operating procedures
5.2 Drained cured materials are cooked in appropriate cooking medium
5.3 Cooked cured products are smoked according to specifications
5.4 Cooked cured smoked products are transferred to containers and cooled
according to specifications
5.5 Salted eggs are hard boiled then dipped in grana solution according to approved
specifications
L.O.6 : Prepare Production Report

LEARNING CONTENT:

6.1 Make Financial Report

Performance Criteria:
6.1 Daily production input is noted and documented according to standard operating
procedures.
6.2 Daily production output is noted and documented according to standard
operating procedures.
6.3 All production data are recorded and presented according to prescribed format.
 INFORMATION SHEET 1.1-1

TOOLS, EQUIPMENT AND MATERIALS USED IN PROCESS FOODS BY SALTING,

CURING AND SMOKING

Tools
Plastic rectangular perforated trays

ginamit laganan kan

mga raw materials o ingredients sa pag food
processing

Long handled ladles (SS)

Ginagamit pang saldok sa mga kakanun o ingrediets
Heavy duty buttom pan (SS)

ginagamit nin lutuan nin mga

lulutuon na raw materials o sangkap
Pairing knives ginagamit na
pang-ubak o pang giris

Knives SS

Ginagamit sa pang ubak o pang giris sa darakulang

raw material;

Peelers ginagamit nin pang

uabak nin prutas
Measuring spoons, sets SS

Ginagamit pansukol kan mga solidong ingredients

Measuring cups for liquid (plastic)

ginagamit pang
sukol sa mga liquido ingredients

Clocks/timer ginagamit
bilang orasan
Mixing bowls, stainless steel

ginagamit sa mga mislahan o

haluaan kan mga ingredients sa pag processo kan kakanun
Heavy duty plastic chopping board( HDPE)

chopping boards

ginagamit bilang tadtataran

Dial thermometers ginagamit sa pagsukol kan temperatura

kan kakunun
Jar lifter ginagamit nin pankua nin mga steriladong
garapon na gagamiton laagan
Wire baskets ginagmit bilang basket pag dakul na

ilalaag

Casseroles stainless steel

ginagamit lutuan depende sa dakul kan lulutuon
Spoon, basting ginagamit na pansukol o maski anus
a pag processo kan kakanun

Food tongs ginagamit pangkua nin kakanun

Steamer ginagamit sa
pag steam kan mga gulay o prutas

SS spatula ginagamit sa pang

halo kan kakan ingredients o kakanun
Utility trays

ginagamit para maging laganan kan mga ginagamit

sa pag luluto
Colanders, stainless steel

ginagamit paturuan

Washing vat ginagamit

sa pag huhugas kan mga prutas o gulay
Funnel SS ginagamit dae mauli an pinapalis
 Equipment

Smoke house
ginagamit sa pag luluto kan process smoke fish

Refrigerator ginagamit
laganan kan mga refrigerated foods , prutas asin iba
pa

Freezer ginagamit na
laganan kan medaling maraot na raw material para
haloy an sbuhay.
Stoves ginagamit nin
lutuan

Trolley ginagamit laganan

kan mga naluto o naprocesseso kakanun o mga
ingredients para mapadali an pag dadara

Cap sealer pan sarado nin

takop kan finish product.
Pressure cooker pan luto sa mga medyo kaipuhan

lutuong marasy
jacketed kettle pag luto sa mga dae medaling lutuon
asin pirming mainit an luto

refractometer (0-70o brix)

Headspace gauge

Vernier caliper

Gas tank liquid or gas flammable materials na

gamit sa pagluluto

Vacuum gauge
nagsusukol kan kantidad kan pressure
Weighing scales (10 kg. capacity)

pang darakulang
pag kilo
Food processor, set
Stainless steel blender pag durog oh pag halo kan
mga prutas sa madaliang paagui.

Digital weighing scales 1 – 2 kg cap with 2 decimal

graduation gamit sa pag kilo na nahiling ang decimal.
Food processing
-is the transformation raw ingredients, by physical or chemical changes into food. ... It combines
raw ingredients to produce marketable food products that can be easily prepared and served by
the consumer.

clean·li·ness

Cleanliness is both the abstract state of being clean and free from germs, dirt,
trash, or waste, and the habit of achieving and maintaining that
state. Cleanliness is often achieved through cleaning.

PROCEDURAL ENFORCEMENT GUIDELINE of 7’s from 5’s of

Good Housekeeping
Policies
1. Definition of Terms:
a. Seiri ( Organization) - identification of the best physical organization of the
workplace.
b. Seiton (Orderliness) – series of steps by which the optimum identified in Seiri
are put into place.
c. Seiso ( Cleanliness) – establish the maintenance of a clean environment as
an
ongoing, continuous programme.
d. Seiketsu (Routine clean-up) –introduction of a formal, rigorous review
programme to ensure that benefits of the first three 7S are maintained.
e. Shitsuke (Discipline-Habit) – set of approaches use to win heart & minds, to
make employees want to keep applying best practices in office organization &
housekeeping.
f. Anzen-sei (Safety) – component requiring attention to safe setting
g. Seishin (Spirit) – understanding the impact of company culture and
importance of respect for employees.
2. All employees are required to conform with the proper guidelines in the
implementation of the 7S program.
3. A reward system will be granted & funded from the proceeds of the sale from
the
War on Waste (WOW) programme.
Procedures
1. Organization (Sorting) – must clearly distinguish needed from unneeded
items &
eliminate the latter.
a. Only use materials, equipment & supplies that are needed, when they
needed,
b. Eliminate excess & obsolete equipment, appliances & inventory
c. Improve inefficient space utilization.
d. Eliminate space taken up by unneeded items.

e. Remove outdated papers & files.

f. Reduce cabinets, shelving, lockers containing files.
g. Look in unlabeled boxes, shelves, bottom of location.
h. Eliminate outdated posters, wall boards, slogans & banners.
2. Orderliness (Simplifying) – keep needed items in the correct place for easy &
Immediate retrieval
a. Put everything in useable place.
b. Make every item visible, reachable, & available when needed.
c. Locate missing documents, instructions, keys, office stationeries &
inventory.
d. Define clear, shiny, well-marked aisle-ways.
e. Color code areas.
f. Post slogans & banners,.
g. Limit work in process.
h. Post Standard Work Documents.
3. Cleanliness (Sweeping) – keeping the workplace swept & thoroughly clean.
a. The cleaner the better
b. Clean areas where red-tagged items were removed.
c. Remove dirt, oils, scraps, garbage.
d. Clean on a daily basis.
e. Audit the cleaning process
f. Improve equipment maintenance.
g. Clean aisles, machines, desks; assign cleaning responsibilities.
h. Create target areas: equipment, floors, machines & desks
i. Cleaning checklist; correct deficiencies; correct root causes of unclean items.
j. Verification of review procedures; create target areas.
4. Routine Clean-up (Standardizing) – standardize clean-up & organization
through guidelines
a. Maintain & control continual improvement achievements.
b. Ensure systematic organization, sorting, & dusting clean are synchronized.
c. Plan, allocate, act & verify.
d. Step 1 – Who does what & when
e. Step 2 – Allocate – Assign resources to tasks.
f. Step 3 – Act – Perform tasks & integrate into daily operations.
g. Step 4 – Verify – Ensure effectiveness.
5. Discipline Habit (Self Discipline) – make a habit of maintaining established
5S
procedures & discipline through verification & checklists.
a. Practice prevention, discipline, & accountability.
b. Ensure control of systematic organization, orderliness & cleanliness.
c. Persevere & sustain discipline to ensure improvements are maintained.
d. Identify how action are to be accomplished
e. Develop standard worksheets.

f. Follow-up on action & responsibilities.

g. Hold people accountable.
h. Lead by example
i. Persistently communicate & advertise.
j. Perform a gap [analysis on defects & identify corrective actions.
6. Safety (Risk Elimination) – attention to safety throughout the other steps.
a. Workplace must maintain order throughout the workplace.
b. Freedom from unacceptable risk of harm from clean & orderly environment.
7. Spirit (Sustain) – To make explicit the reliance on the people factor and the
need to continually keep in mind as other steps are undertaken.
a. Continuously perform the 7S activities.
b. Seek further improvement.

Food contact surfaces and large utensils/machines should be washed,

rinsed and sanitized by hand, using the three-bucket system.
Three-bucket System
Wash (Red Bucket) Use water that is as hot as you can tolerate to activate
the detergent. Wash the item or surface of the item with a cloth, brush or
approved scouring pad.
Rinse (Gray Bucket) Rinse the item or surface with hot clean water
utilizing a clean cloth.
Sanitize (White Bucket)
—
1/2 oz. of bleach (30 ml) to 2 gallons of water (8 liters).

temperature of at least 24°C (75°F).

been immersed in this solution.

 amp to permit the chlorine to effectively sanitize
and air dry.
-contact surfaces must be sanitized.

service surfaces must air-dry after they have been wiped with sanitizing
solution. Sanitize .
A.Washing Utensil in Three compartment Sink
- Remove excess food that may deactivate the detergent.
- Thoroughly wash in a hot detergent solution, at
about 120°F (49°C), in the first sink.
- Rinse until item is free of detergent in clean hot
water, at about 120°F (49°C) to HOT (60°C) in the second sink.
- Immerse in a solution that has a
concentration of 50 ppm chlorine for at least 7 seconds, and is a temperature
of 175° or above.
-dry - Do not wipe any item with a cloth to dry it. Store inverted
(upside down) in area specially designed/used for cleaned & sanitized
equipment/utensils. a.. Washing Manual in Three compartment Sink
Washing Manual - -Wash/Scrape

sanitizing solution, in parts per million (ppm).

equipment.
er person take items that have been cleaned and sanitized from
the air drying area directly to the shelving units for storage.

raying hose
for cleaning surfaces of walls.
 -up to be visible on any equipment. Items with
this build-up are to be cleaned with the appropriate detergents.
ms and rinse jets for blockage after each meal
service.

water. They are then rinsed with clean hot water, and sanitized with hot water
in the last section of the machine
1: Scrape - Remove excessive food soil that may deactivate the
detergent.
-Wash - Pre-wash all dishes and utensils before washing.
- Properly rack all dishes. Leave enough space between
plates so that they are exposed to the unobstructed spray from spray arms and
rinse jets. Glasses, cups and bowls should be placed upside down so they will
not fill up with water.
- 120°F (49°C) or above.
- 165°F (74°C) for stationary/single rack machines. -
180°F (66°C) for all other machines.
- Do not wipe dry. Store in areas specially designed/used for
cleaned & sanitized equipment/utensils.

b. Mechanical Utensil Washing

-Wash .

full.

Dispose of all chipped china or glassware right away, and advise your
supervisor.
the end of each day.
all storage shelving units and their contents.

chemical, and then drain it. The machine must then be re-filled and turned on
to remove the chemical.
switching on and draining are necessary before the
machine can be used to clean any equipment.

immediately inform your supervisor

2. Hot water

Storing cleaned equipment • Must be clean • Must be dry •

Moisture encourages bacteria to thrive • Store so it cannot be contaminated •
Protect from contamination • Ready for use next time • Bowls turn upside
down • Dust does not settle on food surface.
Cleaning, Washing and Sanitizing
It is our obligation, not our option, to serve safe food!
guests will judge our company and our service by observing the
appearance and behavior of the staff members serving them.
-borne illness is good
personal hygiene.
-borne illness by building a sanitary
barrier between the product and the people who prepare, serve and consume
the product.
Safe Food Handling
1. Do not talk while preparing or cooking to make food free from saliva.
2. Always use clean utensils and maintain the cleanliness of the kitchen so
that the food maybe free from flies and other insects.
3. Use trash can w/ cover
4. Comfort rooms near the kitchen must always be tightly closed that odor may
not be absorbed by the food being prepared.
5. Use potholders, clean towels for sanitation purposes.

Personal Hygiene

ng parts
of our body, etc.

revention of food-
borne illness

coming to work and after a break, especially after eating or drinking.

After smoking.

hair, nose or other parts of your body.

ALWAYS WASH YOUR HANDS

Cleaning
• Removal of visible dirt, soil, debris (including rust) and food matter from
crockery, cutlery, glasses, equipment or utensil
• Removal of odour Sanitizing
• Killing of microbes using either hot water or chemicals

CLEANING AND SANITIZING

o be cleaned?

General cleaning requirements

• Follow manufacturer’s instructions in relation to using chemicals on the
equipment
• Follow manufacturer’s instructions when cleaning their equipment
• Pay attention to the job
• Don’t cause any damage to anything being cleaned

Kitchen items to be cleaned

• Crockery
• Glassware
• Cutlery • Utensils
• Pots, pans and other dishes
• Containers • Chopping boards
• Knives
• Stove
• Oven, etc.
 SELF-CHECK 1.1-1

Direction: Read the question carefully answer the question

correctly.

1. What are the 7’s? Explain.

2. What are the 3 bucket systems in cleaning? Explain.
3. How do you store equipment’s?
4. Give 1 example of safe food handling.
5. How do you wash your hands?
L.O.2 : Prepare the Raw Materials

LEARNING CONTENT
1.5Identify raw materials needed for salting, curing and smoking.
1.6 Sort and grade fish/other marine products, meat and eggs for salting,
curing and smoking.
1.7 Clean, wash and weigh raw materials in preparation for salting, curing and
smoking.

Performance Criteria:

2.1 Raw materials are sorted and graded in accordance with specifications
2.2 Eggs for salting are cleaned and washed in accordance with approved
standard procedures.
2.3 Poultry for curing are skinned, eviscerated and washed in accordance
with approved specifications and standard procedures.
2.4 Meat for curing are deskinned, deboned, sliced, chopped and minced in
accordance with approved specifications and standard procedures.
2.5 Fish/other marine products are cleaned, descaled, eviscerated, deboned,
filleted and washed in accordance with approved specifications and standard
procedures.
2.6 Cleaned raw materials are weighed in accordance with approved
specifications
 INFORMATION SHEET 1.1-2
FOOD AND NON FOOD SUPPLIES FOR FOOD PROCESSING
MATERIALS
QTY Description
A. Food supplies
 Fresh eggs
 Fresh meat
 Dressed poultry
 Fresh fish (medium size)
 Fresh fish (small)
 Fresh fruits
 Fresh vegetables
 Curing ingredients for ham (good for
10 kgs.)
 Curing ingredients for tocino/longanisa
(good for 10 kgs.)
 Salt (Pangasinan)

 Refined sugar
 Vinegar
 All spice pickling solution
 Citric acid
 Sodium benzoate

 Firming agent
 Pineapple juice (unsweetened)
 Active dry yeast
 Mother vinegar
B. Non food

 PE plastic packaging materials

 8 oz., 12 oz., round bottles w/ PVC
caps
 Catsup bottles w/ plastic caps
 Cap seals
 Disinfectant/sanitizers
 Bar soap/detergent
 Glue
 Tags/labels
 Corrugate cartons

 Firewood for smoked house

 How to evaluate fresh egg?

1. Fill up a large glass or bowl with room temperature water. The bowl or
glass should be large enough so that it can hold the entire egg. Fill the
container up 3/4 of the way, or enough so that the entire egg will be
submerged once you put it in the container.
 If you don’t have a bowl or glass big enough, you can use a bucket or
any container that’s large enough to hold the egg.

2
Place the egg in the water. Carefully lower the egg in the water so that it
doesn’t crack if it hits the bottom of the container. If you're testing more than
one egg, test each egg individually so that you can determine which ones are
good and which ones are rotten.

3
Eat the egg if it sinks to the bottom of the bowl. If the egg sinks to the
bottom, then it’s still fresh and can be used for whatever cooking purposes that
you had in mind. If the egg sinks but stands upright on the bottom of the
container, the egg is still fresh but should be eaten or hard-boiled as soon as
possible because it is near its expiration.
4
Throw the egg away if it floats. If the egg floats, it means that air is trapped
inside of the egg and it is rotten. Eating rotten eggs can lead to food poisoning
and should be avoided.[4]
 You can compost the egg or dump the inside of the egg in the garbage
disposal.
 Do not put egg shells down the garbage disposal.
 Method2
Trying Other Techniques

1
Read the sell-by date on the carton. Eggs can usually last up to 3 weeks if
stored in the refrigerator. The sell by date on the carton is usually a good
indication of whether the eggs are still fresh.[5]
 All raw eggs should be maintained in a temperature of 40 °F (4 °C) or
less.
 The sell-by date won’t tell you whether your eggs are rotten, but will
give you an idea of how old your eggs are.

2
Crack the egg open and examine it. If you crack the egg open and a white
ooze comes out, there’s a good chance that it is rotten. Fresh eggs will have
milky or clear whites and a perky bright yellow or orange yolk. If the egg is
rotten, the whites will be thin and watery or may look pink and the yolk will
flatten out.
 The appearance of small red or brown spots, known as blood spots,
does not mean the egg is rotten. This is normal and actually means
that the egg is most likely very fresh.

3
Smell the egg for a neutral scent. Uncooked fresh eggs should have a neutral
scent and should not smell sulfuric or sour. If the egg smells bad before or
after you crack it, there’s a very high likelihood that it is rotten.]
 Typically rotten eggs will smell bad even before you crack them.

4
Hold the egg next to your ear and shake it. If you hear the inside of the egg
sloshing around, it means the egg is rotten. If you can’t hear or feel the
contents of the egg move, it means it’s fresh and you can eat it.
 This is a less accurate method than examining or smelling the egg. If
you’re unsure, try the other methods as well.
How to Check Red Meat for Freshness in Three Easy Steps

Meat can be one of the tastiest foods on the planet, or the most dangerous,
depending upon how it reaches you.
Many halal meat markets don’t have a ‘sell-by’ date on the packaging for red
meats so it’s basically a matter of asking the butcher when the meat arrived
and when they put it in the display case. You should also ask if it came to
them frozen and if they froze then thawed out the meat before putting it into
their case. That will give you a time frame of how old (thus, how fresh) the meat
actually is.

Here’s what to look for when have the meat in front of you:

1. Red meat like lamb or beef should be bright red- that means it’s the freshest.
If it turns a bit purple, it’s still ok but means it’s been exposed to some oxygen.

2. Press the meat firmly with your finger- if it springs back nicely, it is fresh; if
not, it is most likely old because it is losing its firmness.

3. Smell the meat- always. It shouldn’t smell like anything, really. Lamb has
more of a gamey or wild animal smell, which is normal but meat should never
smell like bleach, ammonia or anything foul. If you don’t smell it up close,
chances are you may not even notice anything unusual.
How do you know exactly if the chicken you're
buying is fresh? Use these 4 ways to check:
1. Look at the colour of the flesh

Check the colour of the chicken meat - be sure to check the crevices like the thighs and under the
wings too.

If you're seeing pink, the chicken is fresh. If the chicken looks grayish or transparent, it most
likely has been sitting around for a while.

2. Feel the texture

Choose chicken flesh that's firm and springy, indicating that it's most likely fresh.

Avoid buying the chicken if the flesh is too stiff, or if it doesn't spring back to its original shape
when pressed with your finger.

3. Look out for bad odours

Fresh chicken does not have any odour. If you notice any unpleasant odours wafting from the
chicken, it's highly possible that it's no longer fresh and should not end up in your basket.

4. See if there's blood on cut parts

Blood isn't a good sign, as it could indicate that the meat has been frozen and thawed a few
times. Plus, blood in cut chicken pieces also increases the risk of bacterial contamination.
7 Secrets to Finding the Freshest Fish
When it comes to choosing the right salmon, trout or tilapia, it's hard to know
what to look for. Here's how to tell if fish is fresh!
1/7

Bright, Metallic Skin

The main thing you want to look for is skin that has a metallic shine. Any
discolored or dull spots indicate that the fish has probably seen better days. If
you’re buying a fillet, make sure the flesh has a robust color—it becomes less
vibrant as they age.

2/7

Meat That Springs Back

Whether you’re dealing with a whole fish or a pre-cut fillet, see if you’re able to
test the quality of the meat with your finger. You should be able to press down,
but your fingerprint should quickly disappear as the flesh bounces back. If it
remains, the fish is no longer fresh.

3/7
Clear Eyes

If you’re buying a whole fish, pay attention to the eyes. They should be clear
and slightly bulging. While dull, sunken eyes don’t mean the fish is past its
prime, it also won’t be as fresh as possible.

4/7
Firmly Connected Scales

You should be able to detect if scales are intact by looking, but if your
fishmonger allows it, run your hand along them. They should stay in place and
feel firmly connected to the body, almost like armor. If any scales begin to slide
off, you’re dealing with an older fish.

5/7
Healthy Gills

The gills can reveal a lot about the freshness of your fish. First, make sure they
are bright red and moist, rather than brown or faded. Also, check for any milky
liquid around them—if you notice any slime, move on.

6/7
No Milky Liquid

When buying fillets, you may notice liquid on the fish. Only purchase if the
liquid is clear, since, like with a whole fish’s gills, the milky coloring could be a
warning that the fish is beginning to rot.

7/7
No Fishy Smell

We might associate that “fishy” smell with our go-to fishmongers or local
market, but the only thing a fish should smell like is briny water, if that. Fish
should smell like where they are from, whether that is a salty ocean or a
freshwater lake.
Fruit and vegetables are unquestionably at their best when
they’re fresh.

Identifying what’s fresh and what isn’t doesn’t need to be confusing. In today’s
blog, we’ll be providing guidance on what signs signify freshness over ageing.

Fruits

Oranges: The freshness of an orange can be determined by lightly scratching

the rind/skin and waiting to see if the fruit emits a pronounced citrus scent. In
terms of touch, it should feel heavy for its size and firm. Skin should be a nice
orange all the way around free of blemishes such as dark spots (typically a sign
of bruising or rot).

Apples: Apples should feel heavy for its size and should be nice and firm. This
signifies that the inside is moist and fairly solid, and hasn’t dried out. Also be
sure to check the surface of the apple for any discolouration. Discolouration
appears similar across different coloured apples and tends to resemble a
bruise-like quality comparable to those found on many other fruits. Any
discolouration or bruising means they could’ve been damaged during transit
and are, by extension, damaged under the surface.

Mangoes: Any ripe mango you purchase should be a nice rich yellow in colour.
As for feel, it should be firm and have the same heaviness for its size that
apples and oranges possess. Also be sure to smell the mango for its subtle
aroma. As long it smells like a flavoursome mango, that’s a sign it’s in good
condition. Keep an eye out for discolouration and bruising.
Pears: Pears should have a warm skin colour and be free of blemishes and
bruises. They should also feel heavy for their size and have a defined firmness.

Vegetables

Broccoli: The heads of broccoli ideally will look fresh and be notably compact.
As for its stalk, it should appear juicy and healthy. In terms of colour, broccoli
should only be differing shades of green, with head a dark green and the stalk
a lighter green, with potentially a slight bit of white at the very base of the
stalk. If the broccoli stalk is void of colour or the entire broccoli has taken on a
yellow appearance, this means it’s not ripe and should be avoided.

Lettuce: Lettuce is fairly simple. It’s leaves should be fresh and it should feel
nice and heavy in your hand. Lettuce suffering from withering leaves or brown
discolouration are not fresh.

Corn: With corn, you want to make sure that the silk covering the cob looks
fresh, moist and green. When removing the husk to reveal the corn kernels,
they should look plump and juicy. Corn with browned silk and husks or an
excessive number of non-plumb corn kernels should be avoided.

Onions: Identifying a good onion comes to a couple of very simple factors. The
onions should be firm with shiny, thin skin. If your onions are any different to
this, chances may be they’re not in the best condition.

General tips

Of course, there are far more fruits and vegetables beyond these, but we listed
these to help give you some specific tips. However, in a general sense, there are
some good signs of whether a fruit/vegetable is fresh or not.

First of all, for those fruits and vegetables that naturally emit a strong scent,
you can easily smell these to see if the scent is right. As per the orange, you’re
looking for a citrus smell. If the typical smell is compromised by some off-
putting scent, then it’s likely the fruit could be off.

Every fruit and vegetable tends to have a defined colour associated with it
when ripening and ripe. For example, when ripening, bananas are green and
once ripe they’re yellow. If you look at a banana and its bruised or discoloured,
it’s a safe assumption it’s not fresh. The same applies with almost all other
fruits and vegetables. If it isn’t its usual colour and is suffering blemishes or
bruises, don’t get it.

Finally, always look out for those aforementioned bruises and blemishes. If
they’re there, it means the produce is aged or damaged.
 Self –Check 1.1-2

Direction:

Each questions answer tactfully. (Essay)

1. What do you consider finding the following fresh?

a. egg

b. meat

c. fish

d. fruits

e. vegetables
L.O.3 : Prepare Salting and Curing Solutions and Mixtures

LEARNING CONTENT

1.8 Measure and weigh the required raw materials ingredients adjuncts for
salting, curing and smoking.
1.9 Measure and weigh the required ingredients for pumping pickles, cover
pickles and dry cure according to specifications.

Performance Criteria:

3.1 Required salt and other ingredients and adjuncts for salting and curing
are measured and weighed in line with approved specifications and OHS
requirements
3.2 Required ingredients for pumping pickle, cover pickle and dry cure
mixture are measured and weighed in line with approved specifications
 Information sheet 1.1-3
Preparing Salting and Curing Solutions and Mixtures

NONE MEAT INGREDIENTS AND THEIR FUNCTIONS

It helps increases the shelf life of the product

-it serves as preservatives
-It helps the extraction of water from the meat
-Flavor enhancer
-it inhibits the growth of bacteria or inactivate the
Growth of micro organism

Sugar

Classified into (2)

-Refined sugar most preferably for meat products
-Brown-Sugar has a Caramelized point and easy to ferment

Micro-organism
1. Yeast
2. Molds
3. Bacteria

SUGAR- reduces the harshness taste of salt and phosphate

-enhances the flavor.
-a mixture of refines salt -994 % and nitrite 6% or prague powder- as
preservative it inhibit the growth of clostridium & Botulinum
-color fixing
-Produces Characteristics

Standards use level of nitrite is ½ tsp/kl of meat or 2% of wt. of the meat

ASCORBIC ACID- ( Erythrobates or ascorbate) 500mg/kl or tsp/kl of meat

Tablet or Powdered Form

-Anti oxidant
-Speed up color formation
-Ensure efficient use of nitrite
-Improve color stability
-Anti- carcinogenic

Phosphates (poly Phosphates)- standard use level

1 tsp or (30g) 3.0 g/kgm of meat
Note: dissolve in ¼ cup water
Phosphate for ground meat-sausage
Phosphate for whole meat- Ham , bacon, corned beef

- It increases water holding and binding capacity

- Reduces oxidative rancidity
- Increases product yield
-Improves the texture of cured products
Binders/Fillers/Emulsifiers- ( Like Flour, Starch, skin-milk)
-binds ingredients together
-improves emulsion stability or consistency
-increases product yield
-Improves the texture of cured products
- improve flavor
-optimize profitability
Vinegar
-prolong shelf life
-flavor enhancer
Spices- flavor enhancer
OTHERING-flavor enhancer
-soy sauce, vetsin, anisado,wine,smoke flavor,oil of cloves,oil of anise mapliun.
Food color MSG-it improve the taste buds-sense of taste is become sensitive
 Self-Check 1.1-3

Direction: Fill in the blank with the correct answer.

_______________1. -a mixture of refines salt -994 % and nitrite 6% or prague
powder- as preservative it inhibit the growth of clostridium & Botulinum
-color fixing
-Produces Characteristics

_______________2. ( Like Flour, Starch, skin-milk)

-binds ingredients together
-improves emulsion stability or consistency
-increases product yield
-Improves the texture of cured products
- improve flavor
-optimize profitability

________________3. -prolong shelf life

-flavor enhancer

________________4. It increases water holding and binding capacity

- Reduces oxidative rancidity
- Increases product yield
- Improves the texture of cured products
________________5. Tablet or Powdered Form
-Anti oxidant
-Speed up color formation
-Ensure efficient use of nitrite
-Improve color stability
-Anti- carcinogenic
L.O.4 : Cure the Materials

LEARNING CONTENT

1.10 Mix curing ingredients and prepared materials.

1.11 Follow processing step/techniques in salting, curing and smoking.

Performance Criteria:

4.1 Curing mixture and prepared materials are mixed in accordance with approved
specifications and enterprise requirements
4.2 Mixture is allowed to be cured at room temperature or refrigerated temperature at
appropriate number of days.
4.3 Materials being cured are kept submerged in solution to obtain even
distribution/penetration of cure mixture in line with approved specifications
 Information sheet 1.1-4

Itlog na Maalat (Salted Eggs)

Duck eggs are traditionally used to make salted eggs but chicken eggs work
fine too. Salted eggs is made by soaking the eggs in a brine solution for about
three weeks or more and keep them in a dark and dry place—preferably the
cupboard. Eggs don’t cure quickly in cooler temperatures and its curing period
depends on the climate’s temperature. In tropical countries like the Philippines,
salted eggs cure after three weeks—and it takes longer in a cooler climate like
Canada.

Ingredients :
o 8 fresh duck (or chicken eggs)
o 4 cups water
o 1-1/2 cups salt

Cooking Procedures :

1. Place the eggs in a wide-mouthed jar (or glass) container with a lid.
2. In a saucepan, fill in with the water and bring to boil. Add the salt gradually
and stir until the salt is completely dissolves. Remove from heat and set
aside to cool.
3. Pour the cooled salted water over the eggs, making sure the eggs should be
completely submerged with the water.
4. Cover and store the container in a dark place for at least 3 weeks. (To test
the saltiness of the egg, take out one egg from the container after 3 weeks.
Boil the egg over high heat for 30 minutes (salted eggs takes more time to
cook than regular eggs). Let cool for a few minutes and peel the shell and
taste.
1.5. If you like the saltiness of the egg, you may now take out the other eggs
from the container and boil them. Let them cool and store in the refrigerator.
But, if you want the eggs to be more salty to taste, you can leave the salted
eggs in the container for another 2 weeks.
 Longanisa Recipe (Filipino Sausage)
Longanisa are Filipino chorizos. These cured sausages are famous in almost
every Philippine region. The famous varieties of longanisa are : Vigan ,
Lucban, and Guagua which were named according to the town that they
came from. Pork is the most common meat used in making this sausage;
Chicken, beef, and even tuna are sometimes used as alternatives.

This Longanisa Recipe that we have here involves curing the meat using
Prague powder and sodium phosphate. Prague Powder or pink curing salt is
responsible in preserving the meat and inhibits the growth of certain
bacteria. Sodium phosphate, on the other hand, acts as an emulsifier. It
makes to immiscible ingredients (like fat and liquid) mix together in
complete harmony. Aside from these ingredients, extenders such as
carageenan and TVP are required only if you will be using this for
commercial purposes. If this will be for personal consumption, then
extenders are not necessary.

It is very important that you follow the measurement of the ingredients as

stated in the recipe below. Using more than the required ingredients
(especially the curing ingredients) is not good.
Longanisa Recipe (Filipino Sausage)

This is a recipe for longanisa.

It is a type of Filipino sweet sausage.
CourseMain Course
Keyword longanisa
Prep Time18 minutes
Cook Time20 minutes
Total Time38 minutes
Servings 4
Calories711kcal
AuthorVanjo Merano

Ingredients

 2 1/4 lbs ground pork

 1 tablespoon coarse salt
 1/2 teaspoon Prague powder #1
 1 teaspoon sodium phosphate
 1/4 cup cold water
 1/4 cup TVP Textured Vegetable Protein
 1 tablespoon Isolate
 1/2 teaspoon Carrageenan
 2 tablespoon sugar
 6 tablespoon garlic minced
 2 tablespoon paprika for color
 3 tablespoon Anise Liquor
 1 tablespoon ground black pepper
 2 tablespoon pineapple juice
 1/2 teaspoon meat enhancer optional
Instructions

- In a large container mix the salt, Prague powder, phosphate, Anise

liquor, and water

- Add the Textured Vegetable Protein, Isolate, and Carrageenan

- Add the ground pork followed by the sugar, garlic, paprika, ground
black pepper, pineapple juice, and meat enhancer then mix
thoroughly.

- Place inside the refrigerator for 12 hours. (Note: Take note of the time.
The mixture will smell sour if left for more than 12 hours)

- Shape and wrap the longanisa individually. You can use sausage
casings or you can simply shape the mixture over a wax or parchment
paper. At this point, the finished product is ready to be cooked.
 How to Make Tinapang Bangus – Smoking of Bangus

Materials Needed:

Bangus (whole)
800 Salometer brine (composed of 267.03 grams of salt per liter of water)
Smoking trays
Smokehouse

Steps in smoking bangus

1. Wash milkfish, remove gills and viscera. Wash well then drain.
2. Debone the milkfish.
3. Soak in saturated brine solution for 60 to 120 minutes depending on the
size of the fish.
4. Precook in boiling 10 percent brine solution for 15 to 20 minutes.
5. Dry surface until pellicle is formed.
6. Arrange in smoking trays and expose to smoke for 30 minutes to one hour.
7. Smoke until golden brown.
8. Cool then pack in containers.
 Task-Sheet 1.1-1

Directtion: Re-write all ingredients and its procedure in tagalog

or bicol language.

a.Tocino making
b. Salted egg
c. Longanisa
d. Smoked fished bangus
L.O.5 : Finish the Cured Materials

LEARNING CONTENT

1.12 Produce quality salted, cured and smoked products.

Performance Criteria:

5.1 Cured food materials are removed from the solution, washed and drained in
accordance with standard operating procedures
5.2 Drained cured materials are cooked in appropriate cooking medium
5.3 Cooked cured products are smoked according to specifications
5.4 Cooked cured smoked products are transferred to containers and cooled
according to specifications
5.5 Salted eggs are hard boiled then dipped in grana solution according to approved
specifications

View video on process food by salting, curing and smoking

(Smoked fish bangus)
(Skinless longanisa)
 JOB SHEET 1.1.1
Make a video recorded about smoked fish bangus and skinless
longanisa

Instruction:

1. Read Information sheet 1.1-1 up to information sheet 1.1-6

2. View video presentation on Process food by salting, curing
and smoking.(smoked fish bangus and skinless longanisa)
3. Given materials for making smoked fish bangus use it for the
demonstration.
3. Make a video presentation about Process food by salting,
curing and smoking (performing the How to make smoked fish
bangus and skinless longanisa)
4. Submit the smoked fish and the skinless longanisa finished
product and the recorded video job sheet 1.1-1
Goodluck!!!