11

12
FOOD PROCESSING

LEARNING ACTIVITY SHEET

 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY

COPYRIGHT PAGE
Learning Activity Sheet in Food Processing
(Grade 11)

Copyright © 2020
DEPARTMENT OF EDUCATION
Regional Office No. 02 (Cagayan Valley)
Regional Government Center, Carig Sur, Tuguegarao City, 3500

“No copy of this material shall subsist in any work of the Government of the Philippines. However,
prior approval of the government agency or office wherein the work is created shall be necessary
for exploitation of such work for profit.”

This material has been developed for the implementation of K to 12 Curriculum through the
Curriculum and Learning Management Division (CLMD). It can be reproduced for educational
purposes and the source must be acknowledged. Derivatives of the work including creating an
edited version, an enhancement of supplementary work are permitted provided all original works
are acknowledged and the copyright is attributed. No work may be derived from this material for
commercial purposes and profit.

Consultants:
Regional Director : ESTELA L. CARIÑO, EdD., CESO IV
Assistant Regional Director : RHODA T. RAZON, EdD., CESO V
Schools Division Superintendent : MADELYN L. MACALLING, PhD, CESO VI
Asst. Schools Division Superintendents : EDNA A. ABUAN, PhD
: DANTE J. MARCELO, PhD, CESO VI
Chief Education Supervisor, CLMD : OCTAVIO V. CABASAG, PhD
Chief Education Supervisor, CID : RODRIGO V. PASCUA, EdD

Development Team:
Writers : ANNABEL C. GUILLERMO
Content Editor : MYLENE V. ESPIRITU
Language Editor : RONNIE F. TEJANO
Illustrators :
Layout Artists : RODERIC B. GUINUCAY, IRA PATRICIA A. TONG
Focal Persons : LARINA M. COLOBONG, PhD
MARIA CRISTINA ACOSTA
LESLIE S. DOMINGO
RIZALINO G. CARONAN

Printed by: DepEd Regional Office No. 02

Regional Center, Carig Sur, Tuguegarao City

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 Table of Contents
COMPENTENCIES PAGE NUMBER
Process Food by Salting, Curing and
................... 1-7
Smoking
Process Food by Salting, Curing and
................... 8-12
Smoking
Process Food by Salting, Curing and
................... 13-18
Smoking
Process Food by Salting, Curing and
................... 19-24
Smoking
Process Food by Salting, Curing and
................... 25-28
Smoking

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 FOOD PROCESSING (TVL -AFA)
Name of Learner:______________________Grade/Section:___________
Learning Strand:_______________________Date Submitted: _________

LEARNING ACTIVITY SHEET

Process Food by Salting, Curing and Smoking

Background Information for Learners

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 inspecting
equipment and machines before and after use will guarantee that all their parts
are intact and that, no part is missing or defective. This will also assure that
electrical plugs and wiring are not defective and not a cause problem on of any
short circuits, electrocution or any form of accident.

Immediately after cleaning, all food contact surfaces must be sanitized.

Sanitizing is the process that reduces the number of microorganisms to safe
levels on food contact surfaces. Because cleaning alone by washing is not
capable of totally eradicating microbes, germs, viruses, hence, it is a must to
use a sanitizing agents.

The utmost objective of this activity is to highlight the basic steps in

preparing, cleaning, and sanitizing equipment, tools and utensils before using
to avoid contamination and food spoilage as well.

Learning Competency with code

Check, sanitize and calibrate equipment for the above food processing methods
in accordance with manufacturer’s specification (TLE_AFA9-12SL-Ia-c1)
Prepare and sanitize kitchen utensils for the above food processing methods
in accordance with manufacturer’s specifications (TLE_AFA-912SL-
Iac1)
Prepare office equipment and materials/supplies needed in accordance with
approved specifications (TLE_AFA9-12SL-Ia-c1)

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Activity 1

Directions: Choose the correct answer from the options given below. Write the
letter that best corresponds to your answer. Write your answer on the space
provided.
_____1. Why is it important to review all procedures in using standard
measuring device?
A. To ensure proper use of standard measuring devices
B. To enable a food processor to use the appropriate measuring
device
C. To enable a food processor to work systematically and accurately
D. All of these
____2. Your teacher instructed you to measure the salinity of brine you will use
in curing fish. What will you do first?
A. Recall and master the procedure in using a salinometer
B. Review and master the procedure in using the thermometer
C. Review the procedure in using a psychrometer
D. Review the procedure in using a refractometer
____3. You were assigned to monitor the smoke inside the smokehouse. What
will you do to correctly perform your assigned task?
A. Recall and master the procedure in using a weighing scale
B. Review the procedure in using a refractometer
C. Review the procedure in using a thermometer
D. Master the procedure in using a salinometer
____4. What would happen if you failed to follow the correct procedure in
measuring liquid?
A. The obtained measurement is inaccurate
B. The work is not properly done
C. Both A&B
D. None of these
____5. 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&B
D. Specifications provide information about the tools, equipment and
utensils
____6. 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 manipulate/operate 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

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____7. 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
____8. 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
____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 and missing
B. To check if electrical plugs are in good condition
C. Both A&B
D. To see if they are old or new ones
___10. Which of these preventive machine maintenance will you check before
using equipment or a machine?
A. Machine temperature and hydraulic fluid
B. Surface condition
C. Crack and leak detection
D. All of these

Activity 2

Directions: Read the sentences below. Write the word TRUE if the statement
is correct but if it is FALSE, change the underlined word or words to make the
statement true. Write your answer on the space provided.

________1. Sanitation is important in our home and most especially in all

food service establishments where you should be protecting
thousands of people from diseases. .
________2. Always wear your complete jewelries when working in the food or
kitchen laboratory.
________3. Chlorine is one of the expensive and easily available sanitizers in
the market.
________4. In sanitizing see to it that the hand is pointed at zero in an empty
weighing scale
________5. Sanitizing is the process that increases the number of
microorganisms or bacteria.
________6. Personal hygiene is the best way to avoid and prevent
contamination
________7. Calibrating equipment is necessary to test for the accuracy of
certain device.
________8. Kitchen workers have the responsibility to make sure that foods
are handled in sanitary manner at all times.

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________9. Clean and sanitize utensils before every use.
_______10. Always follow the manufacturer’s directions in cleaning
equipment.

Activity 3

Directions: Read the jumbled procedures in using standard measuring

devices and instruments. Arrange according to its order. Write the
answer on the space provided for.

A. Procedure in sanitizing

Mix and dip the equipment/instruments in the

mixture

Prepare all the materials needed

Dry thoroughly

Remove from the sanitizing solution

Measure a certain amount of chlorine and water

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

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B. Procedure in using salinometer

Record the reading

Prepare brine solution

Clean instruments after using

Dip salinometer in brine solution

Pour brine solution in a cylinder

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

Follow up questions:

1. Why do we need to inspect and check the condition of equipment and

machines before operating them?

2. What would happen if you failed to follow the correct procedure in

measuring liquid?

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Reflection:

Complete this statement.

What I have learned in this activity

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

References:

Competency-Based Learning, TESDA FOOD PROCESSING NC II, Process

Food by Salting, Curing and Smoking

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ANSWER KEY:

Activity 1

1. D 6. D
2. A 7. A
3. C 8. B
4. A 9. C
5. C 10. D

Activity 2

1. TRUE 6. TRUE
2. PPC (PERSONAL PROTECTIVE CLOTHING) 7. TRUE
3. CHEAPEST 8. TRUE
4. CALIBRATING 9. AFTER
5. TRUE 10. TRUE

Activity 3
A. Procedure in Sanitizing
1. Prepare all the materials needed
2. Measure a certain amount of chlorine and water
3. Mix and deep the equipment/ instruments in the mixture
4. Remove from the sanitizing solution
5. Dry thoroughly

B. Procedure in using Salinometer

1. Prepare brine solution

2. Pour brine solution in a cylinder
3. Dip salinometer in brine solution
4. Record the reading
5. Clean instrument after using

ANNABEL C. GUILLERMO
______________________________
Writer

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 FOOD PROCESSING (TVL -AFA)
Name of Learner: ________________________Grade/Section:__________
Learning Strand: ________________________ Date Submitted:_________

LEARNING ACTIVITY SHEET

Process Food by Salting, Curing and Smoking
Background Information for Learners

Raw materials are substances use in the primary production or

manufacturing of goods or finished food product. It plays an important role in
the production process like ingredients and packaging materials as foundation
of finished food product.
In this activity, you will learn how to prepare fish for smoking, meat and
poultry for curing and egg for salting. A very challenging and exciting task that
everyone enjoys.

Learning Competency with code

Sort and grade raw materials in accordance with specification.

(TLE_AFA9-12SL-Id-f-2)
Prepare eggs for salting in accordance with approved standard procedure.
(TLE_AFFP9-12SL-Id-f-2)
Prepare poultry for curing in accordance with approved specifications and
standard procedures. (TLE_AFFP9-12SL-Id-f-2 )
Prepare meat for curing in accordance with approved specifications and
standard procedures (TLE_AFFP9-12SL-Id-f-2 )
Prepare fish or other marine products in accordance with approved
specifications and standard procedures (TLE_AFFP9-12SL-Id-f-2 )

Activity 1

Directions: Choose the correct answer from the options given below. Write the
letter that best corresponds to your answer. Write your answer on the space
provided.

_____1. What quality of meat, fish and egg should be observed when sorting
and grading?
a. bruise b. blemish c. fresh d. odor
_____2. What do you call on the assessment of the overall quality of food
using several characteristics?
a. Classifying b. grading c. selecting d. sorting
_____3. In selecting raw materials, what is the best qualities that you need to
considered?

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 a. Taste and aroma only
b. Variety, kind, different sizes
c. Nutritive value and stage of maturity
d. Wholesomeness, cleanliness and freedom from undesirable
substances
_____4. What are the steps in selecting raw materials?
a. sorting, grading, washing and weighing
b. sorting, washing, weighing and grading
c. sorting, grading, washing and cooking
d. sorting, grading, cooking, and labeling
_____5. Which among the following raw material is intended for longganisa,
tocino, embutido and nuggets?
a. Pork b. poultry c. egg d. both A&B
_____6. The following are characteristics of fresh egg, which is not?
a. whole yolk b. rough shell
c. firm d. it floats when place in a pail of water
_____7. Which of the following are characteristics of good quality pork?
a. pinkish color
b. free from blemishes and bruises
c. firm and free from undesirable odor
d. all of the above
_____8. Eggs are graded according to its
a. Size b. color c. price d. kind
_____9. Which of the following is product of poultry meat?
a. Nuggets b. hotdog c. patties d. all of the above
____10. Beef meat is good for
a. Tapa and patties b. nuggets c. longganisa d. tocino

Activity 2: MODIFIED TRUE OR FALSE

Directions: Write the word TRUE if the statement is correct but if the
statement is FALSE, change the underlined word or words to make the
statement correct. Write your answer on the space provided.

_________1. Grading is the assessment of the overall quality of food using

several characteristics
_________2. Selecting raw materials is one of the most important to produce
a good quality of product.
_________3. In selecting good quality of raw materials, the first thing that we
have to consider is the price.
_________4. Poultry is a general term use to domesticated birds or animals
_________5. Vegetables are highly perishable food which needs proper
handling and preservation to have a long shelf life and retain a
desirable quality and nutritional value
_________6. Fish processing prevents wastage and shortened the shelf life of
highly perishable fish
_________7. The process that change fresh meat with the exception of simple
mechanical processes such as cutting, grinding or mixing is
called cooking.

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_________8. Meat and poultry can be preserved for longer term storage
through canning, drying or steaming.
_________9. Eggs should not be stored in the refrigerator door but in the main
body of the refrigerator
________10. Fresh, commercially produced eggs should be refrigerated to
minimize risk of food poisoning.

Activity 3: (CROSSWORD PUZZLE)

Directions: Answer what is being asked in the statements below (Cross and
Down) by completing the puzzle. Write your answer for down word in the
yellow color and cross word in the red color.

6.
15
4. 1 9. 2.

14

5. 13
8. 3

11
7
12

10

DOWN (yellow)

1. It means sorting of eggs, meat and fish into different grades

2. It is a process during which a chemical reaction or physical action
takes place
3. The process where a food product becomes unsuitable to ingest by
the customer.
4. It prevents the growth of microorganisms as well as slowing the
oxidation of fats that cause rancidity.
5. It is animal flesh that is eaten as food.
6. 6. It is used to cut food with a knife
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 7. A method of cooking using steamer
8. To remove the bones from piece of fish or meat

CROSS (red)

9. It means arranging items systematically

10. It is a method of preserving food with edible salt
11. The process of flavoring, browning or cooking food by exposing it to
smoke from burning materials
12. It refers to the presence of harmful chemicals and microorganisms in
food can cause consumer illness
13. A high concentration of salt in water
14. These are compounds that are added to a food in order to supplement
its own natural flavor
15. It is generally refers to any type of uncooked muscle tissue of an
animal used for food

Follow up question:

1. What are examples of common raw materials available in your locality?

______________________________________________________________
______________________________________________________________
______________________________________________________________
2. Considering our situation nowadays, we are experiencing pandemic. Some
are doing business to have income online like processed meat and fish. In
selecting their raw materials, what are the steps to be considered?

______________________________________________________________
______________________________________________________________
______________________________________________________________

Reflection:

Complete this statement. . . .

What I have learned in this activity

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

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References:

1. Competency-Based Learning Material, TESDA, FOOD PROCESSING NC

II, Process Food by Salting, Curing and Smoking
2. Technology and Livelihood education, pp 164-158

Answer key:

Activity 1: multiple choice:

1. C 6. D
2. C 7. D
3. D 8. A
4. A 9. D
5. A 10. D

Activity 2 : Modified True Or False

1. TRUE 6. PROLONG
2. TRUE 7. CURING
3. FRESHNESS 8. FREEZING
4. TRUE 9. TRUE
5. MEAT AND FISH 10. TRUE

Activity 3: Crossword Puzzle

DOWN CROSS

1. Grading 9. Sorting
2. Curing 10. Salting
3. Spoilage 11. Smoking
4. Preservation 12. Contaminate
5. Meat 13. Solution
6. Slice 14. Enhancer
7. Steam 15. Raw meat
8. Debone

ANNABEL C. GUILLERMO
Writer

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 FOOD PROCESSING (TVL -AFA)

Name of Learner: ________________________Grade/Section:__________

Learning Strand: ________________________ Date Submitted:_________

LEARNING ACTIVITY SHEET

Process Food by Salting, Curing and Smoking

Background Information for Learners:

Salting is one of the oldest methods of preserving food. Salt inhibits the
microbial growth by plasmolysis. In other words, water is drawn out of the
microbial cell by osmosis due to the higher concentration of the salt outside the
cell. Salt is one of the universal food preservatives for ages and works to
preserve food.
On the other hand, curing is another kind of solution needed in processing
meat and fish. It is the application of salt, color fixing ingredients. Curing meat
and fish with salt and sugar with water solution is called wet-curing or pickling
or brining.
In this activity you will learn to apply the techniques in preparing salting and
curing solutions and mixtures and observe sanitary practices.

Learning Competency with code

Measure and weigh required salt and other ingredients for salting and curing
in line with approved specifications and OHS TLE_AFFP9-12SL-lh-I-3
Measure and weigh required ingredients for pumping pickle, cover pickle and
dry cure mixture in line with approval specifications TLE_AFFP9-12SL-lh-I-3

Activity 1

Directions: Choose the correct answer from the options given below. Write the
letter that best corresponds to your answer. Write your answer on the space
provided.

_____1. Which one is removed when processing food to avoid contamination?

a. jewelries b. apron c. hairnet d. glove

_____2. Which is the most important ingredient in curing?

a. Binders b. Salt c. sugar d. vinegar

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____3. What is the process involved in salting when the mixture content of the
product lowers?
a. Salt concentration c. osmosis
b. Making brine d. curing
____4. What is the purpose of curing meat?
a. Accurate measurement of ingredients
b. Ham preparation
c. Producing salt, vinegar
d. Prolong the keeping quality of meat
____5. What is the salinity of the brine in the preparation of pumping pickles?
a. 100 S c. 30 S
b. 80-85 S d. 70 S
____6. What do you call on the additives which when dissolved bind meat
particles together and hold mixture during processing?
a. Binders c. emulsifyer
b. Fillers d. ascorbic acid
____7. Which of the following romatic vegetable substances is use for
seasoning of food?
a. Spices c. vinegar
b. Binders d. salt
____8. What do you call on the binders that contain water soluble proteins
which aid in the emulsification of ingredients?
a. Emulsifiers c. binders
b. Fillers d. spices
____9. Which of the following is a preparation for disinfecting bacteria?
a. disinfectant c. cure
b. Sanitary d, contaminate
------10 How can we be free from dirt and bacteria ?
a. Solution c. sanitary
b. Disinfectant d. both B & C

Activity 2

Directions: Identify what is being asked in the statement. Get the answer
from the jumbled letters that fits the clue inside the box below. Write your
answer on the space provided.

_____________1. A mixture formed for purpose of preserving meat or fish

_____________2. Make impure by mixture of unnecessary substance or
bacteria
_____________3. Free from dirt and bacteria
_____________4. It is any of various food preservation and flavoring
processes of foods such as meat, fish and vegetables
_____________5. It is the most important curing ingredient.
_____________6. It hastens the color production due to either a chemical
reaction with nitrate.
____________ 7. It is the oldest or traditional method of preservation
____________ 8. It is added for flavor and acts as food preservative

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____________9. This is color fixation agents responsible for the development
of the proper color in cured meat products
____________10. To preserve (meat, fish, etc.) for the purpose of preserving
meat or fish as by smoking or salting

LIONSOUT ETANIMATNOC AIRSANTY

NGIRUC LAST BACROSIC CIDA

GLATINS INGRAVE TRAINTE CERU

Activity 3: Word Puzzle

Directions: Encircle the word from the grid related to salting and curing
solution

W D E F I L L E R S W E T H O
T C O N T A M I N T E F H O K
E S A D I S I N F E C T S I M
N C P O F M I X T U R E A F N
I S O I E T E E A E B S N L S
S W A F C B A C I D I H O A P
Q E B L J K A O P F N M B V I
G F K H T T L Y U I G V I O C
Z X B R I N E E V B R M N R E
A S D D F G H J S K E L D P S
O S I U T R E W Q N D B E V X
P L U N G C U R E D I S R F N
Q W E G R T Y B C C E H B N M
Z X A S A V C X O F G H S C B
M J U Y H R B V F C S Y H N M
X S A N I T A R Y D I U T O M

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Activity 4

Directions: Give the ingredients and required measurement of the curing mix
for ham

1. Pumping Pickle
Ingredients Measurement

2. Dry cure mixture

Ingredients Measurement

Follow up questions:

1. Why is necessary to know the curing ingredients and their functions?

______________________________________________________________
______________________________________________________________

2. How to prepare curing mix for pickle pumping and and dry cure mixture?
______________________________________________________________
______________________________________________________________
______________________________________________________________

Reflection:

What I have learned in this activity___________________________________

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

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Reference:

Competency-Based Learning Material, TESDA Food Processing NC-II :

Process Food by Salting, Curing and Smokimg

ANSWER KEY:

Activity 1

1. A 6. A
2. B 7. A
3. C 8. B
4. D 9. A
5. B 10. C

Activity 2

1. Solution 6. Ascorbic Acid

2. Contaminate 7. Salting
3. Sanitary 8. Vinegar
4. Curing 9. Nitrate
5. Salt 10. Cure

Activity 3
6. F I L L E R S
5. C O N T A M I N A T E
9. D I S I N F E C T
12 4. P 5. M I X T U R E F
S I 8. L S
A C 13. A C I D I A P
L K N B V I
T L G I O C
3. B R I N E E R N R E
S E D S

S D E
U C U R E I R
G E S
A N
R T
S A N I T A R Y S

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Activity 4:

Pumping Pickle
Ingredients Measurement
Salt 1/2 cup
Refined Sugar 1 1/2 tbsp
Phosphate 1 tsp
Ascorbic acid/ Vitamin c powder 2 tbsp
Ham spice 1 1/2 tbsp

Dry cure mixture

Ingredients Measurement
Salt 2 1/2 tbps
Refined Sugar 1 1/2 tbsp
Phosphate 1/4 tbsp
Ascorbic Acid (500mg) 1/2 tablet

ANNABEL C. GUILLERMO
Writer

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 FOOD PROCESSING (TVL -AFA)
Name of Learner: ________________________Grade/Section:__________
Learning Strand: ________________________ Date Submitted:_________

LEARNING ACTIVITY SHEET

Process Food by Salting, Curing and Smoking

Background Information for Learners:

Raw materials including ingredients, processing aids and packaging are the
foundation of finished food products.
Curing the material is a preparation for a subsequent processing of meat.
The function of the curing agents is to improve the taste and the water binding
capacity of the meat color.
In this activity, you will learn that curing ingredients should be accurately
measured and mixed as a requirement in processing food by salting, curing and
smoking.

Learning Competency with code

Mix curing mixture and processed materials in accordance with approved

specifications and enterprise requirements ( TLE_AFFP9-12SL-IIa-b4
Cure mixture at room temperature or refrigerated temperature at appropriate
number of days ( TLE_AFFP9-12SL-IIa-b4.
Submerge materials being cured in solution to obtain even distribution or
penetration of cure mixture in line with approval specifications. ( TLE_AFFP9-
12SL-IIa-b4 )

Activity 1 Modified True or False

Direction: Read the statement carefully. Write TRUE if the statement is correct
and if it is FALSE, change the underlined word or words to make the statement
correct.

________1. Steaming as a method of preservation of meat is very important

since salted products generally have to be leached to get off most
of the salt before eating and cooking
________2. Salt preserves fish by lowering the moisture content through the
process of dehydration.
________ 3. Kench is locally called as binuro.
________ 4. In dry salting, the fishery products is dried first before salting it.

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 _________ 5. After weighing the fish, eviscerate it.
_________ 6. Drain the fish for two hours.
_________ 7. One of the curing ingredients is phosphate
_________ 8. Inspect regularly the mixture for early detection of spoilage.
_________ 9. Massage the legs tightly to even up the distribution of the sauce
and remove any remaining blood inside.
________ 10. Inject the pumping pickle at the level 10% of the weight of the
ham

Activity 2

Direction: Match item A with item B. Write the letter of the correct answer
before the number.

A.

_____1. Ingredients are dissolved in water.

_____2. it is a flavor enhancer
_____3. it increases the water holding capacity of the finished product
_____4. It dehydrates the meat by altering the osmotic pressure
_____5. These are ingredients introduced in dry form
_____6. The brine of this salted product is called “una”
_____7. The fishery product is dried first before salting it.
_____8. it is the science and practice and practice of hygienic measures
_____9. It increases the volume of the product
____10. Liquid ingredients that hydrates extenders

B.

C.Monosodium
A. Injection Curing B. Phosphate
Glutamate

D. Salt E.Sanitation G. Extenders

F. Dry Cure H. Water I.Dry Salting

J. Brine Salting K. Refined Salt

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ACTIVITY 3

Direction: Read the jumbled procedure below and arrange them according to
its number. Write your answer on the space provided.

A. SALTED ALAMANG

WASH AND DRY THE SMALL SHRIMPS UNDER

THE SUN FOR ONE DAY

AFTER MIXING, FORM THEM INTO PASTE AND

READY FOR SALE

ADD SALT TO POUNDED SHRIMPS

ADD A LITTLE WASH SUGAR TO SALTED

SHRIMPS

REMOVE THE ADHERING FOREIGN MATERIALS

FROM SMALL SHRIMPS

POUND AND DRY SHRIMPS WITH THE USE OF

MORTAR AND PESTLE

1. ______________________________________________
2. ______________________________________________
3. ______________________________________________
4. ______________________________________________
5. ______________________________________________
6. ______________________________________________

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Note: Practice Personal Hygiene Protocols at All Times
B. SKINLESS LONGGANISA

SELECT AGOOD QUALITY MEAT

MIX MEAT WITH THE FIRST FOUR INGREDIENTS

ADD THE REST OF THE INGREDIENTS. MIX

UNTIL WELL BLENDED

MEASURE AND WEIGH ALL THE INGREDIENTS

PACK IN PPOLYETHYLENE BAG

STORE IN FREEZER

CURE AT ROOM TEMPERATURE FOR 8 HOURS

WRAP IN PAPERLYNE OR CUT WRAP

1. _____________________________________________
2. _____________________________________________
3. _____________________________________________
4. _____________________________________________
5. _____________________________________________
6_______________________________________________
7.______________________________________________
8.______________________________________________
9._______________________________________________

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Note: Practice Personal Hygiene Protocols at All Times
Follow up questions:

1. What are the common ingredients in preparing salted alamang and skinless
longganisa?
__________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

2. Why do we need to follow the correct steps or procedures in making salted

and cured products?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

Reflection:

What have you learned in this activity? _______________________________

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

Reference:

Competency-Based Learning Material, FOOD PROCESSING NC II

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Note: Practice Personal Hygiene Protocols at All Times
ANSWER KEY

Activity 1

1. Salting 6. one
2. True 7. true
3. True 8. true
4. True 9. pickle
5. Wash 10. true

Activity 2

1. A 6. J
2. C 7. I
3. B 8. F
4. D 9. E
5. G 10.H

Activity 3

A. PROCEDURE OF ALAMANG

1. Remove the adhering foreign materials from small shrimps

2. Wash and dry the small shrimps under the sun for one hour
3. Pound and dry shrimps with the use of mortar and pestle
4. Add salt to pounded shrimps
5. Add a little sugar to salted shrimps
6. Alter fixing, form them into paste ready for sale.

B. PROCEDURE OF SKINLESS LONGGANISA

1. Select a good quality meat

2. Measure and weigh all the ingredients
3. Mix meat with the first four ingredients and mix continuously
4. Add the rest of the ingredients, mix until well blended
5. Cure at room temperature for 8 hours
6. Wrap in paperlyne or cut wrap
7. Pack in polyethyline bag
8. Store in freeze

ANNABEL C. GUILLERMO
Writer

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Note: Practice Personal Hygiene Protocols at All Times
 FOOD PROCESSING (TVL -AFA)
Name of Learner: ________________________Grade/Section:__________
Learning Strand: ________________________ Date Submitted:_________

LEARNING ACTIVITY SHEET

Process Food by Salting, Curing and Smoking
Background Information for Learners:

A PRODUCTION REPORT is a film making term for the form filled out
each day to keep the track of production progress and expenses. This report is
very important because it provides information regarding input units, opening
inventory balance and cost of production of units produced
When working for a processing plant or running a small -scale food
processing business, it is important to make production reports to monitor
productivity, cost efficiency and quality. This is a good reference for checking
the amount of input, rejects finished products.

Learning Competency with code

Document daily production input and output according to standard
operating procedures. (TLE_AFFP9-12FRIIIj-6)
Present all gathered production data presented in prescribed format
(TLE_AFFP9-12FR-IIIj-6)

Activity1

Directions: Drag and drop or write the components of a process to connect

them into correct order.

1-2) ________________= DIRECT COST + _____________

3-4.) COST PER UNIT _______+INDIRECT COST________PRODUCE FOR

PRODUCTION PERIOD

5. ______________=COST PER UNIT +MARK UP

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Note: Practice Personal Hygiene Protocols at All Times
CHOICES:

PRICE INDIRECT NO. OF UNIT DIRECT

TOTAL PRODUCTION

ACTIVITY 2

Directions: Read the questions carefully. Select the correct answer from the
choices and write your answer on the space provided.

_____1. What is a Production Report?

a. a written report showing the cost of yield of produce products
b. A written report showing the input in determining the yield of a
certain products
c. A written report showing the output in determining the yield of a
certain product
d. A written record showing the input -output relationship in
determining the yield of a certain product.
____2. Why record is important in business?
a. Records give update on the recipe
b. Records give update on the next income
c. Records give update on the product produces
d. Records give reference data on the materials used together with
their correct magnitude
____3 In making your production report, what should be the first part of the
report?
a. Market list b. Production Name
c. production date? d. Production date
____4. Which of the following is the part of market list in the production report?
a. Ingredients, Operating Expense, Total sale
b. Ingredients, Operating Expense, and Unit Cost
c. Ingredients, Operating expense, No. Of serving
d. Ingredients, Operating Expense and Total A&B
____5. The following are operating expenses, except
A. Gas b. transportation c soap and water . d. meat
____6. Why is it necessary to determine the unit cost of the product?
a. To have plenty of sales
b. To have profit on selling
c. To obtain the net income
d. To know the price at which one sells his product
____7. Unit cost is the total expenditure acquired by an establishment to
produce, store and sell finished products. How will you determine the
unit cost of a certain product?
a. Cost of production plus profit
b. Cost of production minus sale
c. Total expenses divided by number of servings
d. Total of expenses divided by number of serving sold

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Note: Practice Personal Hygiene Protocols at All Times
 ____8. What do you call the materials, substances or chemicals used in the
production of processed food?
a. Cost b. data c. input d. output
____9. Which of the following is the product produce?
a. capital b. cost c. input d. output
____10. How much is the net profit if the total sale is P 275.00 and the cost of
the product is P 264.50?
a. P15.50 b. P 10.50 c. P12.50 d. 20.50

Activity 3

Directions: Make a production report of Skinless Longganisa using the date

given below

Product name: Skinless Longganisa

Production date: Today
Total Ingredients: P 230.00
Operating Expenses P 20.00
No. Of Pc ( 4 pcs of 1/4 kg) 1 kg
Marked up 20%

Reflection:

Complete this statement.

What I have learned in this activity __________________________________

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

Reference:

Competency-Based Learning Material, TESDA- Food Processing (Process

Food by Salting, Curing and Smoking)

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Note: Practice Personal Hygiene Protocols at All Times
Answer key:

ACTIVITY 1

1-2. ) Total production = DIRECT COST + Indirect Cost

3-4.) COST PER UNIT = DIRECT COST + INDIRECT COST

NO. OF UNIT PRODUCED FOR PRODUCTION PERIOD

5.PRICE = COST PER UNIT + MARK-UP

ACTIVITY 2 MULTIPLE CHOICE

1. D 6. D
2. D 7. D
3. B 8. C
4. D 9. D
5. C 10. B

Activity 3

PRODUCTION REPORT

Product Name:
Production Date: Today
I. Market List:
A. Ingredients P 220.00
B. Operating Expense 30.00
C. Total Expenses (a+b) P 250.00
II. No. of kilograms 1 kg
III. Unit Cost 250.00/ kg
IV. Selling Price (20% mark-up) 62.50+12.50 = 75/ 1/4 kg
V. Net income: 75.00x4 = P 300.00
P 300 - 250.00 = 50.00 net

ANNABEL C. GUILLERMO
Writer

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Note: Practice Personal Hygiene Protocols at All Times