Module 1 Process Food by Salting Curing and Smoking

LRC INSTITUTE OF THE
PHILIPPINES, INC.
Module for
FOOD PROCESSING NC II
Table of Contents
Preface Page 3
Module 1: Processing Food by Salting, Curing and Smoking Page 4
Identification of Equipment, Tools, Apparatus and Page 5-11

Utensils for Salting, Curing and Smoking
Self - Check 1.1-1 Page 12
Check and Calibrate the different Equipment, Apparatus, Page 14-15
Tools, Utensils for the Process
Preparing Eggs Page 17-18
Preparing Poultry and Meat Page 20-22
Preparing Fish and other Marine Products Page 24-31
Self-Check 1.1-5 Page 32
Preparing Salting and Curing Solution and Mixtures of Fish Page 33-36
Mix Curing Mixtures and Prepared Materials Page 38-39
Follow Presenting Step and Techniques in Salting, Page 41-45
Curing and Smoking
Produce Quality Salted, Cured and Smoked Fish Page 47-51
Seal and Label Packed Products Properly Page 53-55
Reference Page 57
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PREFACE
Welcome to this course on Food Processing NC II!
This manual consists of five modules: (1)Process Food by

Salting,Curing and Smoking, (2) Process Food by Fermentation and
Pickling, (3) Process Food by Sugar Concentration, (4) Process Food by
Drying and Dehydration, and (5) Process Food by Thermal Application.
It is designed to equip you, TVL learners, with essential knowledge,
skills, and attitude on mechatronics in accordance with industry
standards that will lead you toward achieving National Certificate Level
II.
Each module is made up of the following components:
1. Lesson Information—this provides you with the important

knowledge, principles, and attitude that will help you meet the
expected learning outcomes.
2. Self-Check—this helps you to assess your understanding of alesson.
This manual is designed so you can pace yourself as you use them to
achieve the prescribed learning competencies. It also aims to prepare
you to be at the forefront of the fast-growing world of industry and in
your quest for higher education, middle-skills development,
employment, and entrepreneurship.
We hope this material will be of great help to you!
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MODULE 1
PROCESS FOOD BY SALTING,
CURING AND SMOKING
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IDENTIFICATION OF EQUIPMENT, TOOLS, APPARATUS
AND UTENSILS FOR SALTING, CURING AND SMOKING.
LEARNING After reading this module the learner will be able to identify the equipment, tools,
OBJECTIVE apparatus and utensils for salting , curing and smoking.
:
Preparing Equipment, Tools, Materials, and Utensils

Salting, curing, and smoking are processes of food preservation applied into foods to
prolong their shelf life. Good life salted, cured, and smoked products cannot be attained without the proper
used of tools, utensils, materials and equipment vital in carrying out the processes mentioned. Proper
selection and use of equipment, tools, and utensils must be given priority. The following are equipment,
tools and utensils to be selected and prepared for salting,curing, and smoking.
A. Equipment
1. Cooking range (gas range or oven)- is the
most versatile equipment operating on either
LPG or electricity. The name implies, it can
perform a range function such as cooking,
frying, boiling, grilling, and baking.
2. Refrigerator- a [piece of equipment that uses

electricity to preserve food (examples;leftovers,
eggs, vegetable) a cold temperature.
3. Chiller-equipment used to store semi-

perishable foods in low temperature
(examples;leftovers, eggs, vegetable).
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B. Tools and Devices
1. Weighing scale- an instrument used to take

the weight or mass of raw ingredients and
materials.
2. Measuring cups- a measuring tool used to

measured dry ingredients of large
quantities.
3. Salinometer- an instrument for measuring

the amount of salt or brine in a solution.
4. Measuring spoons these are used to

measure small amounts of ingredients
either solid or liquid.
5. Refractometer- an instrument used for

reading salinity or measuring the sugar
concentration of Sap and syrup
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6. Impulse sealer - a device used in sealing
purposes especially plastic.
7. Beaker and graduated cylinder- used in

measuring liquid ingredients.
C. Utensils
1. Grater and shredder- for grating and

shredding vegetables, lemon rind and
cheese.
2. Wooden barrels- containers made of wood

where salted fish are placed or fermented.
3. Double boiler-a cooking utensils used to

simmer food.
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4. Scissor and shears- used for cutting fins and
fish.
5. Earthen pots- are container made of clay

used for storing salted products
6. Saucepan-a cooking utensil usually with

handle used for heating food
7. Strainer- a receptacle used for draining food

items like fish,vegetables and can either be
stainless or plastic
8. Wooden Ladle- a stirring utensil made of

wood in order to prevent chemical reaction
from the food product being stirred
9. Steamer-a cooking utensil used to steam

food and other raw materials and sterilizing
bottles
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10. Mortar and Pestle- made either of wood
or marble used in grinding food items in
smaller pieces by pounding
11. Casserole Pot- A cooking utensil used for

cooking, stewing food and in cooking sugar
concentrates
12. Saucepot- a cooking utensil usually a pot

with cover and two handles used to cook
sugar concentrates.
13. Knives- used to cut ingredients
14. Food tongs- used in lifting and picking hot

objects
15. Cutting/Chopping Board- made either of

plastic or wood used to place a food
material or item for cutting
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16. Basin- a container used in preparing brine
and other curing mixture.
17. Smokehouse- a building, place or any

construction used for smoking fish or meat
with the use of dense smoke
18. Soaking containers- used in preparing

brine solution or for soaking fish
D. Supplies and Materials for Salting , Curing and Smoking

The success of any salted,cured, and smoked products depends on the proper selection of
supplies and materials needed in preparing such products.
These include:
1. Office equipment and supplies like computer, printer, pencil, paper, ruler and the like
2. Raw materials like fresh fish, meat, poultry, and eggs
3. Ingredients needed like salt, etc.
4. Fuel for smoking like bags, wooden chips, charcoal, and corn hush
5. Smoking tray made from bamboo where fish placed are placed
E. Personal Protective Equipment (PPE)
PPE in food processing refers to any protective clothing or garment worn to protect the
workers or processors during food preparation. Wearing PPE involves the use of garments
from head to foot like head cap, mouth mask,gloves, hand towel and the laboratory gown or
apron to protect the workers from different hazards. Hazards include physical , chemical , or
biological.
Workers must wear the following during the preparation of the food.
 Apron or laboratory gown serves as protection from dirt while working.

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 Hand towels are used for personal use or wiping utensils.
 Mask is used for covering the mouth while working for hygienic purposes.
 Hand gloves are worn for worker’s protection during the preparation and of handling
of foods.
 Working shoes are worn for worker’s safety and protection.
 Head band and hair cap serve as mouth coverings for hygienic purposes to avoid
contamination during food preparation.
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SELF-CHECK 1
Read and analyze the statements below. Encircle the letter of your answer.
1. What device is used to measure the concentration or strength of brine solution?

A. Refractometer
B. Salinometer
C. Thermometer
D. Both a and b
2. You are asked to prepare a brine solution. What measuring device will you use to measure the
amount of liquid of large capacity?
A. Measuring spoon
B. Measuring cup
C. Beaker/graduated cylinder
D. Weighing scale
3. Your teacher instructed you to prepare and use kitchen utensils in salting fish and meat. Which
among the options listed below will be your guide in doing the task?
A. Manufacturer’s specification
B. Products requirements
C. Approved specification by BFAR
D. Industry requirements
4. This serves as clothing pr protection from dirt while working.

A. Laboratory gown
B. Face mask
C. Hairnet
D. Shoes
5. These are fuel used for smoking fish.

A. Bagasses
B. Wood chips
C. Corn husks
D. All of these
6. This is a device used for smoking the fish.
A. Can sealer
B. Smokehouse
C. Vacuum machine
D. None of these
7. This is a container where salted fish are placed or fermented.

A. Wooden barrel
B. Basin
C. Pot
D. Colander
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8. This is a tool used for lifting hot objects.
A. Towel
B. Tong
C. Knife
D. Spoon
9. This is used in preparing brine solution and in washing the fish.

A. Tray
B. Casserole
C. Basin
D. Frying pan
10. This is a device used to measure small quantity of solid and liquid.
A. Graduated cylinder
B. Measuring cup
C. Beaker
D. Measuring spoon
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CHECK AND CALIBRATE THE DIFFERENT
EQUIPMENT, APPARATUS, TOOLS, UTENSILS FOR
THE PROCESS
LEARNING After reading this module the learner will be able to check and calibrate the
OBJECTIVE different equipment, apparatus, tools, utensils for the process.
:
TECHNICAL TERMS:
Accuracy- correctness in the computation or calibration of a device

Brix - content of sugar in an aqueous solution
Calibrate - to operate a certain device.
Prism- delicate part of a refractometer where the solution is placed
Testing - checking of device or tool prior to use to see for any defects.
Calibrating simply means testing or calculating for the accuracy of certain device. To test for
the accuracy of the device, refer to the manufacturer’s manuals is ensure safety before using
them and to get the exact reading. This is needed also in obtaining an accurate data in the
preparation of production report.
The weighing scale, refractometer, and salinometer are calibrated before use.
Calibrating a Weighing Scale

A weighing scale is a measure tool used to get the exact weight of the material. It varies
according to specification or weight desired. Weighing scales are of different types namely
the digital type and the analog type.
To calibrate a weight scale, check first the condition of the measuring device. Make sure
that the reading is pointed to zero in an empty place before you start reading weight. Get the
weight either in kilograms or grams.
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Calibrating a refractometer
A refractometer is a device used to measure the strength of brine concentration. The

instrument is used to measure the refractive index of a sample usually displayed in percent
(%) brix. The refractometer is provided with the following parts namely the eyepiece, mirror
tube, adjustment screw, cover plate and prism. In using the device is should be handled
carefully to prolong and provide years of reliable service. Instructions must be followed
correctly so as not to damage the components of the device which is considered the most
delicate part of the refractometer. Careful handling and storage must be given attention. Do
not immerse the instrument in water. Water might enter into it causing the device to the
foggy. Placing corrosive chemicals on the prism might cause damage to its coating.
To calibrate a refractometer,follow the step by step procedure below.
1. Open the cover of the refractometer. Place a drop of water (preferably distilled) in the
prism or any solution (brine for example) that you wish to determine the
concentration.
2. Close the cover and observe if the shadow or dark area is visible inside the eyepiece, an
indication that the device is properly calibrated. Calibrate to zero. Turn the calibration
that screws until the reading marks to zero. Get the reading.
3. Clean the refractometer cover or glass prism by opening the cover using soft tissue
paper or piece of cotton cloth.
Calibrating a salinometer
Salinometer or salometer is an instrument used to measure the exact salt concentration of
brine desired at a given temperature. It has a weighed glass bulb with a long stem scaled in
degree to correspond to the salinometer reading.
To use it, the device is allowed to float in a graduated cylinder with a brine solution
poured into it and the reading is taken at the surface of the liquid. The salinometer reading is
divided by4 approximates the salt concentration in percent.
A salinometer or salometer is similar to a refractometer. However, in the absence of the
device, if the concentration given is in percent, it can be converted a salinometer reading
simply by dividing percent salt by 4. Example given 80% solution, this would give 40
degree salinometer brine without using the device.
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SELF CHECK 2
Write true on the line if the statement is correct. If false, underline the word(s) that make(s)
the statement incorrect and write the correct answer.
________________1. Never refer to manufacturer’s manual before calibrating or using tools

and equipment that you are not familiar with.
________________2. When using a weighing scale, make sure that the reading is pointed
anywhere to get accurate reading.
________________3. Handle the refractometer carefully particularly the eyepiece because it
is the most delicate part of the said device.
________________ 4. Calibrate tools for accuracy of measurements or weights.
________________5. Never check for the accuracy of the device before using.
B. Answer the questions below.

1. Why it is necessary to refer to manufacturer’s manual before calibrating or using any
device?
__________________________________________________________________________
__________________________________________________________________________
____________________________________________
2. What are the advantages of referring to manufacturer’s manual on the use and
calibration of any device before use?
__________________________________________________________________________
__________________________________________________________________________
____________________________________________
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PREPARING EGGS
TECHNICAL TERMS
Grading-segregating according to species, freshness, etc
Hard-boiled eggs- egg subjected to a boiling process for 10 minutes or more until it
cooked.
Preservative- additive added to foods to prolong its shelf-life
Sorting-classifying the fish according to species, sizes, freshness etc
Yolk- yellow part of eggs comprising of 43% protein
Eggs are good sources of protein. They are considered good food for breakfast especially for children.
They may be prepared cooked (hard boiled), fried and not healthy due to its high calorie and fat content.
To some, it is a reverse. Egg yolks are preferred by many due to its nutritional value over egg whites.
Compared to the egg yolk, the white does not bring much nutritional value over egg whites. Before we are
familiar with the quote, “An apple a day keeps the doctors away”. Now it is different: an egg yolk a day
keeps the doctors away”.
However, prior to cooking , the following preparatory steps should be undertaken to assure a wholesome,
fresh eggs prepared for the table regardless of the nutritional values one may get from eating eggs.
SORTING AND GRADING EGGS

Prior to salting, egg must be sorted or graded. Sorting and grading of vary depending on the sources of eggs.
Normally, eggs are sorted according to weight or size. Eggs may be classified as jumbo or extra large, medium or
standard and small.
Eggs are graded also according to weight, not according to its size. The size of egg varies according to
the minimum weight for each grade where jumbo size weighs 68-70 grams, large size weighs 62-67 grams,
standard size weighs 53grams and small size weighs 40 grams and below.
Eggs are also graded based on the yolk as stated below:

1. Grade AA - usually the egg whites are thick and firm; the egg yolks are round with no defects, has
clean and unbroken shells.
2. Grade A - eggs have characteristics of Grade AA eggs except the whites are reasonably firm.
3. Grade B- eggs have white that may be thinner and yolks that may be wider and flatter than eggs of
higher grades. The shells must be unbroken, but may show slight stains.
CHARACTERIZING EGGS
How can we characterize a good egg from bad egg? By simply looking at the eggs, no one can ever tell if it
is fresh or not. One way to determine, exactly the quality of an egg is by breaking it and by taking a look on
its color and appearance. A good egg has an intact, strong shell, with a well centered yolk and a high
percentage of thick jelly-like white. This method of testing the quality of egg is expensive, although another
alternative of testing is by candling method.
Candling is done by allowing the eggs to pass through a bright beam of light. The light must be strong
enough to allow the light to penetrate through the shell to illuminate its contents. Before, candle were used
to do the test, hence the term candling was coined for this process. Today, with the advances in technology,
aside from electric lights, scanners are used to do the task automatically.
Cracks on the shell, blood spots on the yolk, brown spots on the white, and the size of the air can be
detected by candling method. Likewise, the thickness and the condition of the egg white could also be
detected.
After the eggs are candled, weighing and classifying them according to sizes and weights follow.
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Forms of Eggs
There are different forms of eggs available in the market. The most common and cheapest form
available to local or Filipino consumers is in shell. However, with the emerging needs in terms of
convenience and quality, producers or companies find alternative way of meeting the needs of consumers by
providing alternative eggs in their natural state.
According to the USA Eggs and Poultry Export COUNCIL, Eggs removed from the shells are called
egg products. Processed eggs available in different forms such as liquid, frozen and dried are considered
excellent alternatives by commercial food manufacturers. They are also available as whole eggs, egg yolks,
and egg whites.
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SELF-CHECK 3
Match column A with column B. Write the letter of the correct answer on the line.
__________1. Eggs weigh 68-70 grams a. grade B

__________2. Eggs weigh 62-67 grams b. grade A
__________3. Egg whites are reasonably firm c. jumbo size
__________4. With no defects, has clean and unbroken shells d. large
__________5. Eggs have whites that may be thinner e. standard
__________6. Egg weight 40 grams and below f. grade AA
__________7. Egg weight 53 grams g. small
__________8. Frozen, dried, liquid forms h. fresh egg
__________9. Show light stains I. unfresh eggs
__________10. Egg yolks are round with no defects. J. processed eggs
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PREPARING POULTRY AND MEAT
TECHNICAL TERMS
dressed poultry - defeathered poultry with no head and no internal
organs
entrails - internal organs of poultry
mince - process where raw materials such as meat are cut into fine
pieces
Poultry- domesticated birds like chicken and other fowls
wholesome - poultry or meat that is fresh and fitted to eat
Poultry products are also protein-rich food. When cooked they may be
broiled or boiled, fried or with ingredients added Afritada and the
like to enhance its palatability.
SORTING AND GRADING POULTRY

Sorting and grading entry poultry are preparatory steps to undertake before they undergo different
processes as preferred by consumers. They are graded based on their condition and quality. All graded
poultry must be inspected and sorted according to industry standards. Its wholesomeness and fitness must be
checked before distribution and consumption as desired by consumers to know whether the poultry is fresh
or not smell the raw ones. The smell should not be unpleasant or strong the texture of meat should be firm
not watery or soft. In retailing, reselling the poultry. Sorting and grading are done by parts, according to
consumers preference Cost varies according to the parts desired.
Poultry is usually available in the market, grocery stores, or even supermarkets.
In selling poultry should be frozen to retain freshness different in some cases, they may be marketed or
prepared in different form as mentions below:
A. Live poultry- Poultry are usually alert healthy, well feathered, and well-formed with good fat
covering and free from broken bones.
b. Whole poultry- Similar to live poultry except that this poultry is not o live Alive.
C. Dressed poultry- These are slaughtered poultry with no head, text and viscera intact blood and feathers.
D. Drawn Poultry – dressed poultry with the visceral organs, feet and head removed
E. Ready to Cook – slaughtered birds that have been defeathered, visceral organs, feet, head removed ready
for cooking
Classification of Poultry
Poultry are classified as chicken, ducks, turkeys and geese.
A. Chicken include:
 pullet (1 pound) – considered as baby chicken usually 4 to 6weeks old and is preferred for roasting and
grilling:
 double poussin or broiler (2 pounds)-usually 6 to 10 weeks old;
 spring chicken (22 pounds) - about 6 weeks old;
 roasting chicken (3.4 pounds)- the most popular size, and is about 8 weeks old, and
 Broiler fowl or older bird - also known as a lying hen, and is about 8 months old.
b. Ducks include broiler or fryer duckling, which is considered as young duck, a roaster duckling that is 16
weeks of age, and a mature duck usually over 6 months.
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Turkeys include
 fryer rooster-a young immature turkey about 16 weeks of age
 young hen or female turkey-about to 7 months of age:
 Young tom or young male turkey- about s to 7 months of age.
 yearling hen-a fully matured turkey under 15 months of age
 yearling tom-a fully matured male turkey under 15 months of age
 mature or old turkey-male or female usually more than 15 months old
 squab-a young immature pigeon of either sex and
 Pigeon a mature pigeon of either sex
d. Geese have a creamy white flesh, usually fat and is light brown when cooked. Gosling is a young goose of
not more than 6 months old.
DRESSING THE POULTRY

Dressing the chicken entails preparation from the selection of the material (live chicken) to preparation
ready for cooking prior to the succeeding steps, boil water while doing the steps indicated below:
1. Slaughtering and bleeding. These processes are done by making a cut at the large or jugular vein in the
animal’s throat allowing bleeding for 2 to 3 minutes to allow proper drainage of blood.
2. Scalding. This is done by dipping the slaughtered chicken in hot water at about 69°C (140°F) for 30 to 75
minutes (Soriano, 1977). This is done to facilitate the removal of feathers
3. Defeathering. This is done by pulling off the feathers by rubbing hands thereby making the poultry
dressed
4. Evisceration. This is done by making a slit on the abdominal part and pulling out the entrails in one place
making the poultry drawing
DEBONING THE CHICKEN
Deboning the chicken is not an easy task. It requires a lot of efforts to master the skill. However,
continuous practice of doing the step-by-step procedure will make one skilled in deboning chicken, extra
care should be given in order not to pierce or destroy the skin that may affect its wholesomeness.
Here is the step-by step procedure in deboning the chicken:
1. Place the defeathered poultry down on the board and make a cut in the entire length of the spine, through
both skin and flesh. As you cut, push the skin and flesh back.
2. Start working the skin off the neck down to get the neck bone. Continue to extend way beyond.
3. Cut the ball and socket joint of the shoulder boning the shoulder blade. Pull the wing bone through from
the inside, bringing the skin with It
4. Strike for the ball and socket joint of the leg and pull the bone through
5. Continue to work the meat free from one side of the body, then from the other, until the center front of the
breast bone is reached. Get the whole skeleton out with its contents all in one piece.
PREPARING MEAT
Meat is a good source of protein. It contains numerous nutrients needed by out body However, people
nowadays are health conscious. They limit the use of meat their viand but what they are not aware of is that
they need to limit only on the consumption of fats on meat not on the lean meat Hence, the proper choice on
cut of meat and other aspects must be considered to increase its acceptability.
To assure a wholesome meat consider the following:
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Sorting and Grading Meat
In buying meat, see to it that it is safe, hygienic fit for human consumption and properly inspected by
the assigned veterinarian in your locality. Afterward, grade the meat according to quality, conformation, and
finish of its carcass.
1 Quality refers to tenderness, juiciness, and palatability of the meat. The quality of the meat varies
according to the location of the meat especially the least exercised part of the animal which gives the best
quality meat Conformation refers to the shape, form, or general outline of the side or the
2. Whole carcass. This indicates the relative proportion of lean to bone ratio as well as the percentage of
each of the different wholesale cuts Good conformation means a high meat bone ratio and high percentage
of the tender cuts
3 Finish refers to the amount quality, and color of the fat found within the meat muscle.
Wholesale cuts refer to the carcass which are cut into larger pieces and reduce to retail cuts. Retail cuts
may be tender cuts, less tender cuts, and tough cuts as described below:
A. Tender cuts. These contain lean meat and little collagen. These are the least exercised parts of the
animal and are the most expensive cuts.
B. Less tender cuts. There are more developed connective tissues where the considerable portions are
present in the shoulder and neck of the animals Tough cuts. Refer to the parts of the animal where it uses
more physical work, thus making the meat tough in texture. They are usually located in the lower part of the
animal.
Preparing Meat/Poultry
Meat may be prepared in different ways. It varies depending on the nature how they are cooked or marketed.
Preparing meat in processing fish by salting, curring, and smoking is limited to the following processes as
mentioned below:
1. Deskinning is a process where the skin of the meat is removed

2. Deboning is a process where the bones and other parts aside from the feet parts are separated.
3. Slicing is a process of cutting the meat having uniform sizes or cross cuts
4. Chopping is a process of cutting meat in small pieces or irregular forms
5. Mincing of meat is done by chopping the meat into fine pieces or fine cuts
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SELF-CHECK 4
Identify what is being referred to in the following sentences. Write your answer on the line
______________1. These cuts contain lean meat with no fat.
______________2. It refers to tenderness, juiciness, and palatability of the meat
______________3 This is slaughtered poultry with no head, feet, visceral intact, blood, and feathers.
______________4. Poultry that is usually alert, healthy, well-feathered and free from any broken bones.
______________5 This is considered a baby chicken usually 4 to 6 weeks old 6. ______________6. These
cuts refer to the carcass which is cut into large pieces and reduce to retail cuts.
______________7. It refers to the shape, form, and general outline of the side of the whole carcass.
______________8. It refers to the amount quality, and color of the found within the meat muscle.
______________9. This is a process of cutting meat in small irregular forms.
______________10 This is a process of cutting the meat having uniform sizes or cross cuts.
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PREPARING FISH AND OTHER MARINE
PRODUCTS
TECHNICAL TERMS
deboned - no bone or spine left on the fish
eviscerated-fish with removed internal organs or visceral organs
flabby-stiffness of the texture of fish flesh
guts-another term for viscera or internal organ of a fish
operculum - part of the fish that resembles a plate-like shape that covers the gills
PREPARING FISH FOR THE TABLE

Fish is a protein-rich food and is considered a good alternative to meat in terms of protein content It has
low fat content which makes it more preferred by health conscious people In preparing fish, the following
aspects are taken into consideration to arrive to a good quality finished product.
SORTING
One way of overcoming or minimizing fish spoilage is by sorting or classifying Sorting is a process
where the fish are segregated or classified according to:
A. Quality - refers to fresh, stale or spoiled, damaged fish. Fresh fish should be separated from the state
or damaged fish to prevent the possibility of contamination leading to deterioration of Fish
b. Species-refers to variety of fish like hasa-hasa, milkfish, and tuna Fish must be sorted according to
species to avoid contamination some species of fish deteriorates easily than other species
C Sizes-includes small, medium, and big, ranging from 6 cm to 54 cm

It is also one factor in classifying fish because large size of fish entails high cost
CHARACTERIZING FISH
In preparing the fish, the condition of raw material is one of the most important aspects to consider in
producing good quality products. It is true that the success of any processed products relies primarily on the
right choices of raw materials. One cannot produce good quality products out of inferior ones, hence
characterizing a fish is a proper concern.
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TABLE 2 Comparing a fresh and a stale fish
Fresh fish Stale fish

Has a clear, bright bulging eyes Slightly sunken eyes, protruding
Has a bright, reddish colored gills Pale or dull pink gills
Has a fresh fishy odor Stale, sour or putrid, grassy odor
Has a firm flesh and texture Soft flabby, impression remains when touched
Belly walls still intact Ruptured belly, viscera protruding
Has clear , transparent slime Too slimy, slightly transparent
Fresh fish Stale fish
CLASSIFYING FISH ACCORDING TO SPECIES
Stale fish
Fishery resources in the Philippines are divided into major and minor fishery products Fishes are also
classified according to species. There are 10 major fishery products or species caught in Philippine waters
(BFAR, 1981) as mentioned below
A. Round scad galunggong
B.Short-bodied mackerel or hasa-hasa
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C.Indian sardines such as tamban
d. Slipmouth such as sapsap or dalumpani
e. Long-tailed nemipterids or bisugo
f. Anchovies such as dilis and tualang
g Yellow-fin tuna or albacora
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h. Big-eyed scad or matang baka
I. Fimbriated herring or tunsoy
Table 3: Classification of fish according weight (in grams)
Fish Small Medium Large

Milkfish Less than 50 250-500 More than 500
mackerels
Nemipterids Less than 4.5 4.5-6 More than 6
Roundscad
Sardines/herring
Slipmouth Less than 1.5 1.5-2.5 More than 2.5
Anchovies
Classifying Fish according to sizes

The size of fish is obtained by getting its total length which start from the tip of the snout to the tip of
the tail of a fish . Fish may be grouped as extra-large, large , medium ,and small (Philippine Fish
Classification Food Terminal, Inc ).
In measuring the fish , arrange them according to size. Then , use a ruler to measure.
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Table 4: classification of fish according to weight and size
Fish Small Medium Large
Bangus 480 grams 396 cm
Tilapia 130 grams 190 cm
Galunggong 109 grams 220 cm
Bisugo 50grams 160 cm
Usuhos 11 grams 132 cm
Salaysalay 11 grams 103cm
Sapsap 12 grams 105 cm
Hasa-hasa 70 grams 185 cm
(from a research conducted by the students of Bataan of Fisheries)
Grading of Fish and Fishery Products

Grading is a process of evaluating the raw materials based on their organoleptic
Characteristics such as appearance, color, odor, and texture or even freshness
Fishery products are graded based on the organoleptic characteristics using our sense organs based on
the color, odor, and texture, etc.
 Grade I- includes fresh fish processing all the characteristics of the fresh fish as stated in Table 2.
 Grade II-include chilled or frozen (quick or sharp) fish which failed to meet the requirements for Grade
I.
 Grade III - includes fish which failed to meet the requirements of Grade I and II.
 Off-Grade-includes fish which failed to meet the requirements of Grade III and are rejected
PREPARATORY STEPS FOR SALTING, CURING, AND SMOKING
Fish is very perishable by nature. It needs to be handled or prepared immediately to avoid deterioration.
The following are preparatory steps to be undertaken prior to the required recipe or procedure desired.
1. Scaling
This process involves the removal of the scales from the fish using a blunt knife, scaler, or any
improvised scaler. Never use a sharp knife because it might injure or harm the fish.
In scaling the fish, hold it firmly in the tail or caudal peduncle. Hold the knife almost vertical to the fish
and start scaling from the head. Wash off the scales with clean running water.
2. Eviscerating
This process involves the removal of organs, viscera or guts through the operculum to do this, make a
slit on the belly cavity to remove the entrails or internal organs
3. Washing
Washing is done to leach out the blood Sometimes the fish are soaked in a 10% brine solution before
they are finally washed with tap water in order to remove slime present and to make the flesh firm.
4. Deboning
In some cases deboning is necessary. This process involves the removal of bones and spines that are
embedded in the flesh. It can be attained by using a forcep.
PREPARATION
1. Wash fish immediately after taking from the source Scales may or may be removed depending on one's
preference.
2. Split fish on the dorsal portion or side starting from the tail to the head by running the edge of the knife
along the backbone
3. Remove the internal organs by laying fish open like butterfly fillet. Remove gills and wash to remove
blood and dirt. The black membrane covering the belly cavity may or may not be removed depending upon
the consumers choice Wash fish again using running water before deboning.
P a g e | 28
4. Remove the backbone by laying fish flat on the cutting board with the skin down Hold the knife in a
slanting position and cut in with the tip of the blade along the backbone from the head to tail. Trim off or cut
off the dorsal fin and other fins present. This step is optional
DEBONING PROPER
Deboning Bangus
1. In deboning, it is important to know the exact location of the spines most especially the inter muscular
spines that are embedded in the flesh
2 The rib bones are located in the belly cavity that can easily be pulled out because they are visible and are
superficially embedded
3 To remove inter muscular spines, make a superficial slit from head to tail along the dent of the dorsal
muscle and pull out the inter-muscular spines that are embedded one at a time.
4. Make a cut along the lateral line to pull out the lateral inter muscular spines (Y-shaped spines) up to the
mid portion of the fish. Count the number of spines from 41 to 44
5. Make a shallow slit between the muscle segments of the ventral side to remove the ventral Inter muscular
spines. This starts from the mid-portion of the body to the tip of the muscle in the tail Pull out the spines
found in the mid-portion and proceed counting the spine in the tail region from 44 to 48 spines
FILLETING
Filleting is a process where the fleshy or meaty parts of the fish are separate from the skin and bones with
the use of a sharp filleting knife producing fillet cue Fillets are fish cuts loved by children because of having
no spine, skin and bones thus improving its acceptability.
Procedure in Filleting Fish

1. Lay fish flat on the table or cutting board. Make sure that fish is fresh.
2. Scale the fish and remove the pectoral fin around the back of the head. Other fins may also be removed.
3. Make a cut starting from tail along the line of the dorsal portion. Make sure that the cut penetrates only
the backbone and not the flesh of the other side.
4. Separate the flesh from the backbone by turning fish over to get the other side of the flesh with the knife
held parallel to the rib to not destroy the flesh.
5. Cut from behind head over the ends of ribs towards the tail or caudal region.
PREPARING SHELLFISH AND OTHER MARINE PRODUCTS

Shellfish and other marine products are perishable source of food. Both deteriorate rapidly after removal
from the water, Proper handling the time they are caught to preserve their freshness.
Shellfish includes crustaceans and mollusks Crustaceans are shellfish with coverings like crabs or
talangka, lobster, and shrimps. Mollusks on the other hand have soft unsegmented bodies enclosed in hard
shells like oyster, clams, scallops, and graded to assure and mussels.
Shellfish and other marine products should be sorted wholesome finished products Based on the Fisheries
Administrative Order No. 117(1975), shrimps and prawns are graded according to:
1. Appearance
 Grade I - consists of whole shrimps or prawns that holds its original form
- With carapace completely removed but without being substantially split or broken
 Grade II - whole shrimps or prawn with very slight deformity with carapace almost
completely removed but still holds a good form
 Grade III - does not hold good form or broken
- With unremoved carapace but does not have good form or is already split or broken
Grade IV -already deformed conspicuously

-with some parts of the unremoved carapace, but already deformed
conspicuously
2. Color
P a g e | 29
Grade I -shrimps or prawns that possess colors characteristics of the particular
species without any sign of grayish white or other color change caused by
dehydration
Grade II - possess good color or slightly gives sign of the grayish white color
other color change caused by dehydration
Grade III - does not possess good color; presence of grayish white color caused by
dehydration or presence of dark color at the tail region
Grade IV -discolored or conspicuously gives a sign of the grayish white color or

other color caused by dehydration or presence of dark color at the
tail region.
3. Flavor and odor

Grade I -shrimps or prawns that possess the original flavor
-must be free from foul odor such as HS, NH,, or any other color that is not a characteristic
particular species of shrimps and prawns
Grade II -possess fairly good flavor

-must almost be free from off odors that is not characteristic of the particular species of
shrimps and prawns
Grade III - does not possess good flavor

-gives off odors such as H,S, NH TMA, or any other odor that is not a characteristic of the
particular species of shrimps or prawns
Grade IV -without any flavor

- gives off odors conspicuously such as H,S, NH,TMA,and other
-odors not particular to the species\
4. Tissue or Texture
Grade I -shrimps or prawns that possess flesh with reasonable tightness and elasticity
-absence of sponge-like tissue or other abnormal tie not characteristic of particular species
of shrimp or prawns
Grade II -with fairly tight and elastic tissue
-gives a slight sign of the sponge-like or other abnormal tissues not characteristics of the
particular species of shrimps or prawns
Grade III -with slightly tight and elastic tissues
-gives a sign of the sponge-like or other abnormal tissues which is not a characteristic of
the particular species of shrimp or prawn
Grade IV -with very soft tissue
-gives a conspicuous sign of the sponge-like matter or other abnormal tissue not
particular to the species of shrimps or prawns
5. Uniformity - The shrimp or prawn for each type and grade shall be uniform size and should not be
mixed with other species and soft shells
6. Undesirable substances - The shrimp or prawn must be free from foreign materials such as splintered
shells, spines, legs and other foreign substances
7. Glaze - The glaze must be clean, non-toxic, uniform and thick enough to prevent dehydration
MARKET FORMS OF SHELLFISH
P a g e | 30
Not all shellfish are found in the market. Some are seasonal. When sold, they may be marketed in different
forms as stated below.
1. Live shellfish - refers to crabs, clams, mussels, oysters, and shrimps that are marketed and sold alive to
consumers.
2. Whole Shellfish-shellfish that are sold or marketed in the form in which they are caught but are no
longer alive.
3. Shucked shellfish - refers to oysters, clams, mollusks, and scallops that are shucked or removed from the
shells.
4. Headless shellfish – refers to shrimps, lobsters, and prawns that are marketed with head and thorax
removed.
5. Cooked – refers to shellfish like shrimps, crabs, and lobsters that are canned and good for export.
It is expected that after the fish, shellfish, eggs, meat, and poultry are prepared, weighing is done to
determine the exact mass of the prepared raw materials for the preparation of production report. The weight
must be taken with the use of standard weighing devices like the beam balance or other weighing devices.
P a g e | 31
SELF-CHECK 5
A Encircle the letter of the correct answer.
1. In deboning bangus, what is the first step?

a Remove the rib bones.
B. Remove the backbone.
с Split fish along its dorsal side.
d. Make superficial cuts along the dorsal side of the fish.
2. How will you characterize a fish with bulging, red gills, and firm body?
a The fish is stale.
b. The fish is fresh
c The fish is partially fresh.
d. The fish is undergoing rigor mortis.
3. To have an accurate data in weighing the fish, what will you do?
a Weigh them using standard measuring devices.
b. Weigh those using improvised weighing devices.
с Weigh them before and after cleaning,
d. Estimate their weight, then record.
4. In grading fish and other fishery products. organoleptic characteristics should be considered Which is not
included)
a. color
B. texture
c flavor
d body
5. How will you characterize a fresh fish?

a Eyes are sunken
b Gills are pale pink
C. Scales are slimy.
d. Flesh is firm, once pressed the impression disappear
B. Match column A with column 8 Write the letter of your answer

A B
_____________1.filleting a. removing the scales of fish
_____________2. scaling b. removing internal organs
_____________3 deboning c. classifying or segregating
_____________4 eviscerating d. separating the flesh part from the bones.
_____________5.sorting e. removing bones, spines embedded
P a g e | 32
PREPARING SALTING AND CURING SOLUTION
AND MIXTURES FOR FISH
LEARNING After reading this module the learner will be able to measure and weigh the
OBJECTIVE required salt and other ingredients and adjunctions for salting, curing and
: smoking.
TECHNICAL TERMS
brine solution-refers to the mixture of salt and water
iodized salt-a kind of salt containing a small amount of potassium iodide and dextrose organisms
salinity-refers to the degree of saltiness
saturated solution - a solution where there is an equal amount of salt dissolve in small amount of water
solute-a substance dissolved in another solution
INGREDIENTS AND ADJUNCTS FOR SALTING AND CURING

Ingredients like salt, vinegar and other spices are necessary ingredients to ma o for good cured salted
and smoked products for fish, shellfish, and meat. Poultry, and eggs.
To prepare salting and curing solutions and mixtures, the following materials are prepared, measured and
weighed in line with approved specifications
Salting
1. Salt is a preservative that is important ingredient for salting It draws moisture from the muscle cells
and at the same time, enters the cells of the fish by osmosis
2. Water is very essential and acts as a solvent in the preparation of mixtures or
brine solutions. It must be potable, clean, and fresh.
Curing
1. Salt. Too much salt content may reduce protein solubility resulting to a firm texture of the product
while too low concentration yields otherwise (Loterte, 1978). In curing, salt must be used according to
desired concentration to give the best cured product in terms of palatability and texture,
2 . Curing salt. Compose of 9456 refined salt and 6% nitrite. The use of curing salt must be used
according to recommended dosage
3. Vinegar. Its sour taste gives flavor, makes the product firm, and acts as preservative particularly to
pickled products. According to Tressler and Lemon, 1951, vinegar must contain 5% acetic acid to retard
spoilage for weeks or even months if the fishes kept in cool rooms.
4. Sugar. It acts as a preservative. It increases the thickness of the cured pickling solution, thus lowering
the water activity. It also adds sweetness to the product (Lagua et al, 1977).
5. Spices. This consists of black pepper, onions, and garlic that are commonly used as flavorings for the
food. They possess preservative actions that inhibit spoilage they mask the color and odor of the food more
than preventing
Spoilage
6. Preservatives. These are substances that inhibit or kill microorganisms that produce a characteristic
flavor and give meat a pink or red color Examples are nitrate or nitrite.
Use of Salt and Other Curing Ingredients Requirements according to Occupational Health and Safety
(OHS)
1. Using sea salt or manufactured salt is healthier than refined salt due magnesium content and calcium
compounds though it does not con iodine to prevent deficiency
2 Salt when combined with therapeutic effects other ingredients is used for healing
P a g e | 33
3 Iodized salt contains a minute amount of potassium iodide and s iodide to help reduce the chance of iodine
deficiency in humans like the gland problems or goiter.
4. Unrefined salt contains four electrolytes (sodium, potassium, magnesium and calcium).
5 Too much or too little salt in the diet can lead to muscle cramps, dizziness or even electrolytes disturbance
which can cause severe or fatal neurological problems
6. Salt is used as a health aid such as in treatment of dysautonomia.
7. Too much preservatives like sodium nitrate or nitrite is harmful to health because they are carcinogenic.
Specifications on the Use of Salt according to Food Authorities

1. According to Food Standard Agency (counterpart of BFAD), the levels of salt applied in food are as
follows:
 High is more than 1.5 per 10o g (or 0.6 g sodium)
 Low is 0.3 g salt or less
If the amount of salt per 100 g is in between these figures, then that is the medium level of salt.
2. The Food and Drug Administration (FDA) Food Labeling Guide stipulate whether food be labeled as
"free.""low" or "reduced/less" in respect of sodium.
3. For other health claims made about a food (eg low in fat, calories, etc) disclosure statement is required if
the food exceeds 480 mg of sodium serving
4. Recommended usage is 6 g of salt per day
5. Recommended level for iodized salt usage is 150 micrograms of iodine day for both man and woman.
6. Recommended use level for curing salt is ½ teaspoon per kilogram of me 0 2% of weight of fish or 2
grams per kilogram of finished product, 125 part per million (ppm) sodium nitrite.
Preparation of Salting and Curing Mixtures and Solutions for Fish

Salting is a method of preserving food commonly used in fish and meat but less applied in fruit and
vegetables. In some food, salting is combined with other preservation methods like smoking, fermenting
drying or refrigeration.
In preparing salt and other curing mixtures for salting fish, kench salting or dry salting are considered to
determine the amount of salt needed. Using this method, the fish are heavily salted in ratio 1 (one part fish.
Seven parts water)
It also depends on the volume or weight of fish to be salted Example, if the volume of fish to be salted is
700 grams applying the ratio 17 the weight of salt is 100 grams. This is applicable to dry salting to make
brine method where the fish are salted and the liquid is allowed to cover the fish. The ratio of the fish is 14
part salt to 3 parts fish or 20% by weight)
It also depends on the volume of the water as in brine salting method where the fish is immersed in
brine. The salt is mixed with the fish in a proportion of 20% to 2596 by weight. To prepare a brine of certain
concentration, a known weight of salt is dissolved in a known volume of water.
To prepare brine or salt solution, consider the following concentrations:

A. 10% (1:9 ratio)
B. 20% (1:4 ratio)
C. 25 %( 1:3 ratio)
Example
10% brine consists of 1 part salt and 9 parts water. If 1 cup of salt is 250 grams, then 9 cups of salt is
2,250 g/ml of water. To weigh the solution, dissolve 250 grams of salt in 2,250 g/ml of water, therefore the
weight of the solution is 2,250 ml.
Note: Concentration of salt up to 20% is required to kill most species of unwanted bacteria.
P a g e | 34
Preparation (weighing and measuring) of salt depends also on the composition characteristics,
impurities, and kind of salt. The purer the salt, the faster the salt penetration and the more impurities, the
slower the salt penetration.
PREPARING SATURATED BRINE

Preparing brine of any desired salinometer reading can be obtained by diluting saturated brine with
water For example, you need 1000 cubic centimeter of 65 salometer degree brine, consider the following
steps:
1. Know the salinometer degree desired. Multiply the amount of brine needed to the salinometer degree
desired to get the amount of saturated brine to prepare the resulting product).
2. Subtract the amount of saturated brine to prepare from the amount of needed and the difference will give
you the amount of water to add
Step 1
1000 C amount of brine needed
x0.65 sal desired salometer degree
____________
650 cc amount of saturated brine to prepare
Step 2
1000 CC amount of brine needed
-650 cc amount of saturated brine
________
350 cc amount of water to add
Thus, -650 cc amount of saturated brine

+ 350 cc amount of water to add
______
1000cc amount of brine.55 degree salometer
FACTORS AFFECTING THE PENETRATION OF SALT TO FISH
A. Type of salt used if pure sodium chloride is used, penetration of salt to fish is rapid. If salt contains
impurities such as magnesium and calcium salts these elements retard the penetration of salt. It may
also affect the texture (firmness) and color of the product and sometimes even the palatability of the
product.
 Chemical Composition of Salt

Salt is composed of sodium and chlorine Its chemical formula is Naa
 Characteristics of Salt
 It is a white crystalline compound known as sodium chloride it is composed of 39 39% sodium
chloride, about 26% water.
 It has antiseptic and preservative properties
 Pure sodium chloride is slightly hydroscopic
 It has a bitter brackish taste.
 Classes of Salt Used in Food Preparation

Salt varies according to usage, chemical composition, effect to food and one's preferences. These
include:
 Table salt - highly refined salt, locally used in improving palatability of food
 Unrefined salt-consists of impurities good for salting fish
 Pure salt-contains less impurities
 iodized salt -contains iodine good for goiter Sea salt-pure and organic comes directly from sea water
P a g e | 35
B. Temperature of the brine solution. The rate at which salt penetrates the flesh is affected by
temperature. This means that the lower the temperature about 0°C), the slower the penetration the
higher the temperature (about 15°C more) the faster the absorption.
C. Salt concentration. A gradual diffusion of salt into the fish results when there is a difference on the
preparation of salt concentration. A higher salt concentration, means rapid penetration Salt
concentration may be:
 Saturated solution. A solution is saturated if there is an equal amount of salt dissolved in small amount
of water.
 Super saturated A solution is supersaturated if there is a great amount of salt dissolved in small amount
of water.
 Unsaturated. A solution is said to be unsaturated fit contains less amount of salt dissolved in more
amount of water d.
D. Agitation of the brine If the brine is occasionally stirred, diffusion into the
Fish is accelerated.
E. Freshness of the fish. If the fish is stale, there is a rapid salt uptake resulting to greater loss of weight
F. Fat content of the fish. Fat content in fish hinders the entrance of salt uptake within the flesh resulting
to the withdrawal of moisture
G. Thickness of the flesh. The thicker the flesh the slower the penetration of salt within the flesh
P a g e | 36
SELF CHECK 6
Identify the following. Write your answer on the line.
_______________1. It is the equivalent ratio of z0% brine solution
_______________2This is very essential in the preparation of a solution that acts as a natural solvent
_______________3 It is the rate of nitrate in curing salt.
_______________ 4. It is the chemical composition of salt
________________5. A solution is said to be ___________when there is an equal amount of salt dissolve in
small amount of water.
_______________6. It is the concentration of salt required to kill most species of unwanted bacteria.
_______________7. It is a combination of salt and water.
_______________8. The essential ingredient in salting that act as preservative
_______________9. This refers to the application of dry salt, brine or pickle or smoke processes with the
addition of preservatives to foods.
______________10. This refers to the application of salt to the fish.
P a g e | 37
MIX CURING MIXTURES AND PREPARED
MATERIALS
LEARNING After reading this module the learner will be able to mix curing mixtures
OBJECTIVE and prepared materials.
:
Curing Eggs
Technical terms:
Brine method - method of salting eggs using water and salt allowing eggs to immerse in the solution
Clay method - method of salting eggs using clay or muddy clay
Curing solution- mixture of salt and water which is used to cure eggs
Poultry eggs - eggs from fowls like chicken, ducks, and geese etc.
The egg, the usual food, an overlooked ingredient in the kitchen gives us endless possibilities to explore
in the kitchen in terms of its preparation. It i considered a complete food and stand to be the most common
food/ingredient in the kitchen particularly to those who are in the baking business Duck eggs and other
poultry eggs may be prepared in different ways. One is by salting the eggs using the brine method or the clay
method.
A Brine method
1. Prepare a saturated solution (1 part salt to 3 parts hot water).

2 Cool the solution and strain
3 Test for salt concentration by floating the eggs until a small circle (similar size of a coin) appear
4. Immerse the egg in brine solution for 10 to 14 days by adding heavier object on top to avoid the eggs
from floating.
B Clay method
P a g e | 38
1. Prepare coarse salt and clay or mud paste. Mix thoroughly in the proportion of 14 (1 part salt to 4 parts
mud paste or clay).
2. Let the muddy salted clay cover the eggs and cure for 10 to 14 methods is more preferred if salted duck
eggs are used since these thicker than chicken eggs.
3: After 14 days, remove the salted mud covering the eggs and wash ready for final cooking.
Homemade Salted Eggs

Ingredients:
24 duck eggs
12 cups salt
24 cups water
Procedure:
1. Measure 12 cups of salt 24 cups water. Boil and cool the mixture. Strain.
2. Place the duck eggs in a wide mouth glass jar or plastic jar.
3. Pour the brine solution into the jar. Place an object on top of the egg so a not to float. Sealed with
plastic bag filled with salt solution.
4. Cover the jar and place in a cool, dry place.
5. After 18 days, test one egg and boil to see if the solution has penetrated inside the shell
6. When eggs are salty enough, boil for 20 minutes Color the egg shells according to consumer or
individual preference.
Procedure for brine method:

1. Clean the eggs
2. Prepare the solution. Measure 12 cups of salt 24 cups water. Boil and cool the mixture and strain.
3. Place the duck eggs in a wide-mouthed glass jar or any plastic jar container.
4. Pour the brine solution into the jar. Place an object on top of the egg so as not to float Seal with
plastic bag filled with salt solution.
5. Cure the eggs for 18 days. Test one egg and boil to see if the solution has penetrated inside the
shell.
A. Research for other methods of curing salted eggs aside from the method used. Interview balut vendor
or anyone in the egg business and ask about their processes in curing salted eggs.
P a g e | 39
SELF-CHECK 7
Arrange the steps in curing salted eggs by putting the number opposite each step.
_____________Prepare a solution by mixing the salt and water according required amount.
_____________ Pour the brine solution into the jar.
_____________Boil the mixture (salt and water) and then strain
_____________Place the eggs in a wide mouth jar or container
_____________Cure for 18 days
_____________Apply color if desired.
_____________ Place an object on top of the egg so as not to float. Seal with plastic bag filled with salt
solution.
____________Test after 18 days by boiling to see if salt has penetrated inside the shell.
____________Cover the jar and place in a cool, dry place
____________ Clean the eggs.
P a g e | 40
FOLLOW PRESENTING STEP AND TECHNIQUES
IN SALTING, CURING AND SMOKING
LEARNING After reading this module the learner will be able to follow processing step
OBJECTIVE techniques in salting, curing and smoking
:
Curing Meat and Poultry
TECHNICAL TERMS:
Curing - adding of salt, sugar, nitrate to meats for preservation, flavor and color.
dry curing-method of curing where mixtures are rubbed on to the surface of the meat
Overhauling- removing the ham from the container at specified intervals to ensure uniform curing of the
product
pickle - any brine solution or a brine cure solution that has sugar added.
CURING MEAT
People, nowadays, love eating processed products like hams, tocinos,

and the like particularly during holiday seasons. In fact, majority are indulging in ham making businesses
which are really profitable in the sense. But processors murs be aware of the proper procedure in preparing
such to avoid any untoward accident that may result to loss of lives or to business failures particularly on the
use of the sausages, much preservative.
Curing is defined as the addition of combination of salt, sugar, nitrite or nitrate or some spices to meat
for the purpose of prolonging the shelf-life and preserving the flavor and color of the product. The cure
ingredients can be done using the dry curing or pickle curing. In dry cure method, the mixtures are rubbed
on to the food surface, mixed into the foods dry, or dissolved in water (brine, wet, or pickle curing). In
pickle curing, the food is submerged in the brine until the meat is completely covered with the mixture.
However, when large cuts of meats are used, brine may be injected into the muscle to have a thorough and
abrupt absorption of the solution within the flesh.
P a g e | 41
Storing cured meat should likewise be given attention not to impair the quality of meat being cured.
Store the cured meat at a low temperature similar to fish to prevent the development of microorganisms that
survive at high temperature Cover the meat to be cured to protect the food from being contaminated by flies
or any forms of bacteria that may result to deterioration of cured ham not only impairing the texture, but the
quality of cured meat.
PICKLE CURING METHOD

Curing pickles must be prepared in advance before processing.
In pickle curing method, the following steps are done:

1. Prepare supersaturated solution as pumping pickle (4 cups supersaturated salt solution and 1 cup boiled
water) diluted with cold water. Allow water cool and with 78 degree using salinometer.
2. Add the pickle cure mixture
3. Pour in cold cover pickle until the ham floats. Make sure the meat does ner float by placing a weight on it.
Let the curing ham be immersed thoroughly in the cover pickle solution.
4. Allow the meat to cure in the refrigerator for eight days (one kilo of meat with a maintaining temperature
of 1°C to 2°C (34°F to 36°F) until a thin scum of white mold may appear on the surface. If these develop,
change the brine and scrub it off to remove the molds.
5. Prepare another pickle solution.
6. Overhaul or repack the ham. Overhauling is done on the 5th, 10th and 15th day in the pickle cure method.
Place the meat in a new container with the same brine as preferred.
7. Remove the meat from the brine and drain.
In the dry curing method, the following steps are done:

1. Mix the salt, sugar, and saltpetre thoroughly.
2. Divide the curing mixture into two equal parts, one portion to be rubbed on the surface of the meat, and
half of the portion is for overhauling the meat on the third day.
3. Divide the remaining portion into two for the next resalting and overhauling on the 10th day.
ENERGY REQUIRED PRODUCTS

Steps in Ham Making
(Lagua et al., 1977)
Ingredients:
5 kg ham leg
pumping solution: (1 c saturated salt solution, 1 tbsp sugar, and 1 tsp saltpetre)
Procedure:
1. Weigh, trim and refrigerate ham leg,
2. Prepare the saturated salt solution by boiling 1 cup water. Adding as much salt (roughly 6 tbsp salt) until
it dissolves.
3. Strain salt solution to remove dirt and other impurities. Add sugar and saltpetre. Refrigerate overnight.
4. Inject cold pumping solution through the ham artery and at several points around points and into the
muscles.
5. Dry cure like Chinese Style Ham or pickle cure like American Style Ham.
Chinese Style Ham

(Lagua et al., 1977)
Ingredients:
dry curing ingredients
2 cups fine salt 1 tbsp saltpetre
cups light brown sugar
P a g e | 42
Procedure:
1. Mix curing ingredients thoroughly Divide into two equal portions of 1% cups each
2. Rub the skin and flesh of previously injected ham with half of the curing ingredients. Place ham in a
container slightly elevated to let the liquid drain Refrigerate
3 On the other day, remove the ham from the refrigerator. Drain the liquid and resalt ham with half of second
portion of the curing ingredients, Refrigerate ham again.
4 On the 9th day, overhaul ham once again and apply the rest of the curing ingredients Return ham to the
refrigerator
S. Allow ham to cure for 20 more days, giving it a total of 30 curing days.
6 Soak cured ham in several changes of warm water for one hour, then brush thoroughly under running
water. Hang up to drain.
7. Dry in a drier at 1o0 F, eight hours daily for 15 days. Cool ham before wrapping.
Homemade Pork Longganisa/Fish Pork Longganisa
Ingredients:
700 g ground pork lean
300 g ground pork fat
700 g lean/fat meat (%%ratio)
300 g fish meat (bid bid)
Curing mixture ingredients

1 tbsp salt, refined
s tsp curing salt (optional)
1 tsp phosphate
Flavoring ingredients
1 cup sugar refined
4 tbsp garlic chopped finely
30 ml Anisado wine
59 ml pineapple juice
2 tbsp black pepper
Note Follow the same procedure for fish-pork longganisa
Procedure:
1. Select good meat materials with 700 grams lean meat and 300 grams fat
2. Measure and weigh all the ingredients to obtain good result
3. Combine curing mixture and mix thoroughly. The maximum level of usage for curing salt in teaspoon per
kilogram of meat
4. Add the remaining ingredients and mix well until blended
5. Cure at room temperature for six to eight hours or refrigeration temperature for a day or may be decreased
depending on the quality of the mixture and the intended use of the product. (Cure it only for 1 hour during
laboratory assessment).
6 Wrap in a paperlyne plastic or cut wrap with 2 tablespoons per n
7. Pack 4 kilogram or 6 pieces in polyethylene bag.
8. Seal using a plastic sealer and label.
Homemade Tocino
Ingredients:
4 kg pork chop or limpo or meaty parts of meat
1 tbsp refined salt
2 tbsp washed sugar tsp saltpetre (optional)
P a g e | 43
1 tsp ground pepper
Food color (optional)
Procedure
1 Mix the salt, sugar, saltpetre, and food color.
2 Rub or apply the mixed ingredients to both mixture is rubbed evenly on the surface sides of pork. Make
sure the
3. Place the pork with mixture in a container and cover for hygienic purposes
4. Refrigerate the tocino for two to three days or more or at room temperature for three to five days
Homemade Chicken Ham
Ingredients:
1 kg chicken
1/3 c sugar
1 tsp saltpetre
3 tbsp salt
Procedure:
1 Mix the salt, sugar, and saltpetre.
2 Rub the mixture all over the chicken meat.
3 Refrigerate for one week and turning once or twice to have even curing of the meat.
4 Bake or stew with the addition of cup sugar, 1 cup pineapple juice, 1 cup water, and pieces of cloves,
laurel, or peppercorn as desired.
5. Bake until done,
6. Baste the remaining or dripped mixture during baking ready to slice and serve.
Homemade Sausage (Pork or Fish Sausage)
Ingredients:
1/3 kg meat (3/4:1/4 ratio) or (1/4 meat: 1/4 fish)

1 1/4 tsp fine salt
5 tbsp sugar
1 tbsp vinegar
1tbsp anisado wine (optional) tsp ground peppercorn or black pepper
1 tsp chopped garlic
14 tsp saltpetre
Casing intestine (dried)
Procedure:
1. Use fresh raw meat or fish.
2. Chop meat If Fish is used steam and get the flesh
3 Mix all the ingredients thoroughly combining to meat or fish as desired
4 Stuff the prepared mixture into the casing about 3 to 4 inches long or as desired.
5. Cure in a refrigerator or hang in a cool place for at least two days to allow the ingredients to blend
together and to improve the taste.
P a g e | 44
SELF-CHECK 8
Write true on the line if the statement is correct. If the statement is wrong underline the word(s) that makes it
incorrect.
____________1. In the pickle curing method, the meat is allowed to cure in refrigerator for 2 days.
____________2. Overhauling of meat is done on the first day of preparing the ham.
___________ 3. Allow the curing ham to be thoroughly immersed in the pickle solution.
___________4. Chop meat is advisable in preparing hams.
___________5. Fish/meat to be cured must be submerged thoroughly an equal distribution of solution
throughout its flesh.
___________6. To produce good quality meat should be free from contusions and blood clots
___________7. Overhauling or repacking ensures uniform curing of ham
___________ 8. In preparing pumping solution concentrated salt solution preferred
___________9. Exceed the use of salitre or saltpetre to prolong the shelf-life of products.
__________10. The addition of spices in the curing solution can spell the difference of finished products
P a g e | 45
PRODUCE QUALITY SALTED, CURED AND
SMOKED FISH
LEARNING After reading this module the learner will be able to produce quality salted,
OBJECTIVE cured and smoked products.
:
Curing Fish and Other Marine Products
TECHNICAL TERMS:
Fish paste - English name for bagoong or salted alamang
Patis-liquid sauce from fermented small fish or alamang
Pressurized smoked fish - subjected to a pressure cooker to soften the bones.
Smoked fish- fish subjected to a smoking process to impart smoke flavor.
Spices- condiments or flavoring added to improve the taste/flavor of certain food.
CURING FISH
Curing, as applied to fish involves the combination of the different processes such as salting, drying,
smoking, and pickling with the addition of preservatives or spices to lengthen the shelf life of a product
Salting on the other hand, is simply applying salt to the fish. The salt, which acts as the principal
preservative, lowers its moisture content through the process of osmosis. The moisture in the body of the
fish is removed allowing salt to enter through the skin. The flow of water is from a lesser to a greater
concentration. When the fish is soaked in a concentrated brine solution the water flows out rapidly through
the skin. To remove excess moisture from the fish, immerse the fish in the curing solution thoroughly for a
rapid penetration salt solution. Submerge the fish throughout the curing period until completely salted.
Wooden bamboo or any hard covering (panakip) can be used to prevent fish from floating that may result to
an uneven distribution of curing solution or salt.
The different methods of curing is applicable to all varieties or species of fish However, curing time
varies depending on the forms and sizes of fish. If the fish is small, it can be cured as whole but make sure to
remove its internal organs. If medium-sized, the fish may be split from the top of the head to the backbone,
if large fish is cut in fillet form or in strip form. This is done to have a thorough penetration of salt
throughout the flesh. Skinning the fish can also be done for easy absorption on penetration of salt. This is
applicable if fish is too large where salt cannot penetrate the flesh easily.
P a g e | 46
It is important that cured fish is properly stored to prevent contamination Temperature is an important
factor to consider when storing cured products. Higher room temperature increases the chance of bacterial
growth that may cause spoilage Low temperature slows down microbial activity delaying or preventing the
onset of spoilage Foods being cured can be kept at normal room temperature of about 35 C (957). Ideal
temperature for keeping foods while curing includes moderate room temperature ranging from 10°C (50°F)
to 21 (70°F) and a refrigerated temperature of about 3 C (38 F).
In storing cured fish.dry storage method or refrigerated storage method can be used depending on one's
preferences:
If dry storage method is used the cured fish are stored at a moderate temperature about 10 °C (50°F) to
21 C (70°F) and with a relative humidity of s0% to 60 % to maintain the freshness or good condition of the
fish. Sunlight must be prevented from getting into the room because it generates heat resulting to an increase
in temperature. If refrigerated storage method is used, the fish being cured is stored to low temperature
storage like refrigerator or freezer Low temperature slows down growth of organisms thereby preserving
good quality of the fish while curing.
METHODS OF CURING FISH
The two methods of curing fish, salting and smoking, are discussed in this lesson:
A. Salting
1. Kench or Dry Salting Method

Preparing Burong Isda
a. Weigh the fish
b. Wash the fish with clean water.
C. Remove the viscera and wash them with fresh water. The scales mayor may not be removed.
d. Soak in 10% brine a part salt to 9 parts water) for 30 minutes to leach out the blood. Remove the fish from
the brine and drain
e. Half-dry the fish for 2 hours.
f. Salt them with the ratio of 1:7 Pack the fish in wooden boxes (1 part fish to 7 parts salt) by weight
h. Add layer of salt at the bottom of the container and pack the fish in layers, add or sprinkle salt. The
amount of salt varies depending on the volume or weight of fish. Put enough salt on top to cover the fish
until the salt becomes brine and store at room temperature
2 Dry Salting Method

Making Salted Alamang
a. Remove the adhering foreign materials from small shrimps.
b. Wash and dry small shrimps under the sun for one day, or drain to b remove excess water the of mortar
and pestle
C. Pound the dried small shrimps with use
D. Add salt to pound shrimps. The ratio is 1s (1 part salt to s parts pound shrimps)
E. Add little washed sugar to salted pound shrimp. The ratio is 1:32 part washed sugar to 32 parts salted
pound shrimps).
f. Blend them thoroughly after mixing; form them into paste in a ready for sale container/bottle.
3. Brine Making
P a g e | 47
This involves curing the fish with dry salt granules before they are packed in containers so that brine will be
allowed to form. Examples of species that are cured applying this method are short-bodied mackerel, yellow
striped crevalle, etc
Salting mackerel using dry salting and brine method

a. Weigh the fish
b. Remove the viscera and internal
C. Make a cut on the flesh if thick organs.
d. Wash with fresh water and soak in 10 % brine for 30 minutes or more to leach out the blood and to make
the flesh firm.
E. Drain the fish for one hour to remove excess brine e
f. Apply or rub salt thoroughly on the surfaces to have even distribution of salt.
G. Pack the fish in layers in big plastic or glass containers and sprinkle salt between layers so that brine
formed will cover the fish Use 1:4 salt ratios to fish (1 part salt to 4 parts fish) by 20% by weight.
h. Pack the fish with 25% brine with the ratio 1:3 (1 part salt to 3 parts fish) by weight
4. Brine Salting
This is curing the fish with the brine formed after letting the mixture of salt and fish stand for 24 hours.
The salted fish are stored for one month or two months and eaten uncooked with calamansi juice or vinegar.
Making Halubaybay
a. Weigh the fish and wash with clean water
B. Mix salt with fish in a proportion of 1:4 or 1:5 by weight Let the mixture stand for 24 hours.
c. Decant or filter the brine formed.
D. Boil the brine formed together with the saturated brine for 30 minutes Let it cool
e. Pack the salted fish in big plastic or glass container.
F. Pour the boiled brine into the salted fish.
G. Cover the container and store in a cool place,
5 Fermenting
Fermenting is a method of salting the fish which is done by dry salting the fish and allowing to ferment
until protein hydrolyzes produce paste and sauce. Examples are patis and bagoong.
Making Patis and Bagoong

a Weigh the fish
b. Use fresh raw materials like tamban, sardine species, small shrimps dilis etc. If large fish is used, cut into
small pieces. Wash the fish and drain well
C. Mix salt thoroughly with the fish applying the ratio of 1:4 (1 part salt to 4 parts fish) by weight of 20%. If
25% is used, ratio is 13. The mixture varies depending on the size of the material used
d. Ferment the mixture for at least two weeks in warm atmosphere to accelerate fermentation process until
the desired aroma and taste of bagoong is attained
B Smoking
Smoking or smoke curing is a method of preserving fish by the application of smoke and with the
application of the following processes such as salting, drying, and heat treatment. Fish may be hot smoked
or cold smoked Hot smoking is a slow type of broiling where fish is subjected to smoke temperatures
ranging from 66°C to 88°C Hot smoking is also known as barbecue smoking Cold smoking is done by
placing the fish a temperature ranging from 32°C to 43°C.
In some instances, fish to be smoked needs to be cured. The length of time for curing is dependent on the
weather condition and size of fish. If the weather is warm, less time is required and vice versa. Small size of
fish needs to be cured within 1 to 7 hours, medium size fish weighing 1 to 3 lbs needs to be cured within 3 to
6 hours and large size of fish weighing more than 4 lbs will take 2 days to 1 week to be cured Preliminary
preparation of the fish prior to smoking is the same as curing the fish before drying. The steps involve
P a g e | 48
cleaning, eviscerating. and soaking in 10% brine for 30 minutes and finally curing either in dry salt or brine.
The amount of salt used is relative to the weight or volume of the fish
1. Hot Smoking
Materials
Medium-sized bangus or any species
Salt
Procedure:
a. Weigh the fish and wash
b. Make a slit on the belly cavity to remove the internal organs
C. Rewash the fish with clean water
d. Soak the fish in saturated brine for z hours. In preparing a brine solution, dissolve % cup salt to 800
ml of water to make up 20 degree salinometer brine.
e Boil the fish in brine solution (20 degree salinometer brine) for minutes until the eyes of fish becomes
white Make sure the solution boils first before putting the fish in the solution.
f Dry the boiled fish in a cool place for 1 to 3 hours or with the use of an electric fan until a thin slimy
skin or pellicle formed on the surface.
g Smoke the fish with a temperature of 66°C to 88°C for 1 to 3 hours depending upon the size of the
fish and the density of smoke applied.
h. Package the smoked tinapa after cooling. Use an electric fan to cool the smoked tinapa before
packing,
2. Smoking the Fish (Using Cold Smoking Method)
Materials
Medium-sized bangus or any species
Salt
Procedure
A. weigh the fish and wash
b. Remove gills and internal organs
C. Rewash with clean water
d Soak the fish in a saturated brine solution for two hours.
e Precook or brine-cook the fish following the procedure of hot smoking
f Place the pre-cooked fish on racks and dried in a shady place for 1 to 3 hours or until the pellicle
forms on the surface Cold-smoke the fish at temperatures ranging from 32°C to 43°C from 10 to 14
days The light smoke is applied during the first two days and thick smoke for the remaining days
g. Weigh and pack the smoked products, this type of smoking appropriate to smoking ham.
2. Smoking Soft-Boned Bangus (Pressure Cooking/Hot Smoking
Materials:
medium sized bangus
salt
MSC (optional) aluminium foil
Procedure:
a Weigh the fish and wash
B. Remove the gills and viscera
C. Rewash the fish
d. Make a slit on the belly cavity and apply salt and wrap in an aluminium foil.
e. Cook the fish in a pressure cooker at temperature of 240°F for 10 lbs pressure per square inch
gauge for 90 minutes for milkfish or depending upon the size or type of fish. If 250°F at 15 lb
pressure is used, decrease the time of processing
P a g e | 49
F. Remove the pressurized bangus and let it cool by placing it in the tray with the aid of an
electric fan until thin slimy skin or pellicle is formed on the surface
G. Smoke the fish at temperature ranging from 66°C to 88°C for 1 to 3 hours depending upon the
size of the fish.
h Weigh and pack the smoked products in waxed paper ready for market or storage.
SELF CHECK 9
Write true on the line if the statement is correct. If the statement is wrong underline the word(s) that
makes it incorrect and write the correct answer on the line.
_______________1. Meat to be cured must be stored at a higher temperature to accelerate the curing time.
_______________2. To keep the fish submerged in the curing solution, cover them with newspaper to
facilitate a thorough exposure of the fish muscles to the curing solution.
_______________ 3. The length of time for curing depends on the weather condition and size of fish.
_______________4. The ideal refrigerated temperature for keeping foods while curing is 38°F.
_______________5. Smoking refers to the application of salt and other spices to the fish
_______________6. To produce good quality smoked products, fish should be fresh.
______________ 7. Temperature is an important factor to consider when storing fish while curing.
_______________8. Dry salting can be prepared by rubbing salt and water to the fish.
_______________9. In refrigerated storage method, fish being cured is stored at a moderate temperature of
about 50°F.
10. When brine salting is desired, fish are soaked in a solution of salt and water.
P a g e | 50
SEAL AND LABEL PACKED PRODUCTS
PROPERLY
LEARNING After reading this module the learner will be able to seal and label packed
OBJECTIVE products properly.
:
Food preservation
Is the application or technique to prevent or minimize undesirable changes in food? Spoilage, no matter
what form it takes, has to be minimized and possibly prevented; otherwise large portion of fruits, vegetables,
fish and other food materials would go waste.
Processing
Is cooking of food for definite period of time at specified temperature after packing them into thin or
glass container to prevent spoilage of content during storage?
It is one way of killing microorganism.
Values in Food Preservation

1. Food preservation assures the consumer a supply of foods that are out of season.
2. It prevents the waste of perishable foods are in season.
3. Preserved foods may be sold to augment family income.
4. Farmers will be encouraged to plant and raise more crops that stimulate agricultural development.
5. From the nutrition vie point, food preservation is essential in improving the general health of the
family, by applying it with a varied and balance diet.
6. On the economic stand point preserving food for future use save time , money and energy.
Tips on food preservation

1. Preserve only those foods which are in their prime quality.
2. Choose fresh, firm fruits and young tender vegetables; sort them evenly when at the same size.
3. Check ingredients and equipment before starting.
4. Work quickly to keep freshness and avoid spoilage
5. Follow direction given for particular product.
6. Follow strictly a reliable to avoid over or under processing.
7. Store product in a cool dry place.
Food packaging
Food packaging is valuable to food preservation because its aids in lengthening the life of food. A package
protects the food stuff from physical damage during handling, and contamination by dirt, and other foreign
materials; it also prevents infestation of insects, rodents and microorganisms. Moreover, loss or gain of
moisture is controlled and contact with air, light, heat and contaminating gasses is minimized.
Purpose of food packaging
1. It protects food from physical and chemical spoilage
2. It enhances the shelf stability of preserved food stuff
3. It facilities handling of food
4. It simplifies storage of food stuffs
P a g e | 51
Package characteristics
The main function of package is to ensure complete protection of the contents. The packaging material
should be suitable of the product. Package characteristics include moisture, proofness, and resistance to
microorganism, resistance against light and odour retention and absorption.
Types of Packaging Materials

1. FLEXIBLE OR SOFT PACKAGING MATERIALS
A. Cellophane
B. Aluminium Foil
C. Poly ethylene
D. wax coated papers
E. Tetra pack
F. Saran film
G. Laminated wrappings
H. Others- such as box, edible packages, plastic bags
2. RIGID CONTAINERS - Is the property of a solid body to resist deformation

A. Glass jars
B. Cans
C. Rigid plastic containers
D. Paper board cartons
E. Oven glass casseroles
F. Bags and boxes bags
G. Wooden boxes
3. NON-RIGID MATERIALS
A. Paper such as carton grease proof paper
B. Cloth such as muslin-cheese cloth and burlap (a strong rough fabric that is used mostly for making
bag)
COMMON PACKAGING MATERIALS
1. GLASS CONTAINER - it is best for solids and liquids because it is leak-proof and does not cause
undesirable flavor and odour in foods
Advantages in using glass containers for packaging

 Resistance to corrosion- corrosion or wearing away of the plated walls as observed in tin cans doesn’t
occur in glass containers.
 Ease of opening and reclosing- glass containers, in contrast to metal cans, are easy to open and close.
 Transparency- many customers prefer to buy food packed in glass as they are able to see what they are
buying. Foods in glass containers also appear cleaner.
 Easy detention of spoilage- signs of spoilage can easily be seen in glass-packed foods.
 Prevention of contamination due to composition- contamination of foods due to material composition of
containers can be avoided with the use of glass jars. Thus, the problem of undesirable flavor, odour and
other and some cases of spoilage are prevented.
Disadvantages In using glass container

 Fragility- this is the most serious disadvantages of glass container. Breakage can be prove costly for
both the consumer and producer. Transport costs also be higher because foods packed in glass can’t
piled in the same way as metal cans.
 Exposure to light- since most glass containers are transparent, the contents are exposed to light.
CLASSIFICATION OF GLASS CONTAINERS

A. Bottles
B. Jars
C. Tumblers
P a g e | 52
D. Jugs
2. METAL CONTAINERS -metals can compared to glass containers are easier to handle during storing
and dispensing because they are lighter and unbreakable.
3. PLASTIC CONTAINER- plastic jars are sometimes preferred over ones made of glass or metal.
Plastic packages are lighter and more resistant to corrosion. Plastic containers less likely to break
unlike glass containers. Food packed in plastic can’t be seen clearly and therefore, its quality cannot
be known; also plastic containers have very low resistance to heat.
LABELLING
Labelling- is defined as identity or describing product by placing printed, written or graphic on a container
or wrapper.
A finished product is labelled mainly to tell the consumer what the product is. Labels identify the
manufacturer of each product and tell about its quality the manufacturer of each product and tell about its
quality in terms of taste and nutritive value.
Labelling should meet the requirements of the food , drug and cosmetic act administered by the food and
drug administration .
PROPER LABELLING
NAME OF THE PRODUCT
- Name and address of the manufacturer (should be immediately below the name of the manufacturer and
should be indicating the town province and the name Philippines).
- Net content or net weight- if contents is in liquid form indicate the weight or ml, if semi-solid, indicate the
weight in grams ; if solid, such as mango halves or pineapple slices indicate by numerical count.
- Statement of ingredients- ingredients used should be specified as shown below:
Ex. Ingredients:
Mango halves, sugar, water, etc.
- other relevant information on other materials used in the manufacture of the food should be specified -
artificial colouring or flavouring additives maybe indicated as “artificially flavored” or artificially flavored
added”.
- if alcohol is contained in the product, a separate statement of the alcohol content should be indicated on the
label as;
Alcohol content: 15% or 30%
P a g e | 53
SELF -CHECK 10
DIRECTION: Identify what is being referred to in the following sentences. Write your answer on the line.
______________1. It is the properly of a solid body to resist deformation.

______________2. IT is the best for solids or liquid because it is leak-proof and does not caused undesirable
flavor and odour in foods.
______________3. It is defined as identity or describing product by placing printed , written or graphic on a
container or wrapper.
______________4.It is valuable to food preservation because its aid in lengthening the life of food.
______________5.It is labelled mainly to tell the consumer what the product is.
6.
7.
8. Give atleast 3 advantages and 2 disadvantages in using glass containers for
packaging.
9.
10
P a g e | 54
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https://foodsguy.com/sun-drying-and-dehydration/
https://www.yourarticlelibrary.com/production-management/quality-control-qc-definition-importance-and-
tools-of-quality-control/41085
https://sea.omega.com/ph/prodinfo/ph-meter.html
https://portal.geomar.de/web/mysciencecruise/salinometer
https://rudolphresearch.com/refractometers-use-selection/
http://www.csc.gov.ph/new-updates/1950-gov%E2%80%99t-issues-occupational-safety-and-health-
standards-for-public-sector.html#:~:text=1%2C%20s.,safe%20and%20healthy%20working%20conditions.
https://www.takemefishing.org/how-to-fish/how-to-catch-fish/how-to-clean-a-fish/
http://www.suzonspice.com/cleaning-meat.html
https://homeguides.sfgate.com/clean-sanitize-store-kitchen-equipment-101900.html
https://seafood.oregonstate.edu/sites/agscid7/files/snic/smoked-fish-part-ii-virginia-tech.pdf
http://www.fao.org/3/V5030E/V5030E0n.htm
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%20of,out%20water%20from%20the%20vegetables.
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P a g e | 55

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LRC INSTITUTE OF THE

Identification of Equipment, Tools, Apparatus and Page 5-11

Welcome to this course on Food Processing NC II!

This manual consists of five modules: (1)Process Food by

Each module is made up of the following components:

1. Lesson Information—this provides you with the important

We hope this material will be of great help to you!

Preparing Equipment, Tools, Materials, and Utensils

2. Refrigerator- a [piece of equipment that uses

3. Chiller-equipment used to store semi-

1. Weighing scale- an instrument used to take

2. Measuring cups- a measuring tool used to

3. Salinometer- an instrument for measuring

4. Measuring spoons these are used to

5. Refractometer- an instrument used for

7. Beaker and graduated cylinder- used in

1. Grater and shredder- for grating and

2. Wooden barrels- containers made of wood

3. Double boiler-a cooking utensils used to

5. Earthen pots- are container made of clay

6. Saucepan-a cooking utensil usually with

7. Strainer- a receptacle used for draining food

8. Wooden Ladle- a stirring utensil made of

9. Steamer-a cooking utensil used to steam

11. Casserole Pot- A cooking utensil used for

12. Saucepot- a cooking utensil usually a pot

13. Knives- used to cut ingredients

14. Food tongs- used in lifting and picking hot

15. Cutting/Chopping Board- made either of

17. Smokehouse- a building, place or any

18. Soaking containers- used in preparing

D. Supplies and Materials for Salting , Curing and Smoking

E. Personal Protective Equipment (PPE)

 Apron or laboratory gown serves as protection from dirt while working.

1. What device is used to measure the concentration or strength of brine solution?

4. This serves as clothing pr protection from dirt while working.

5. These are fuel used for smoking fish.

7. This is a container where salted fish are placed or fermented.

9. This is used in preparing brine solution and in washing the fish.

Accuracy- correctness in the computation or calibration of a device

Calibrating a Weighing Scale

A refractometer is a device used to measure the strength of brine concentration. The

________________1. Never refer to manufacturer’s manual before calibrating or using tools

B. Answer the questions below.

SORTING AND GRADING EGGS

Eggs are also graded based on the yolk as stated below:

__________1. Eggs weigh 68-70 grams a. grade B

SORTING AND GRADING POULTRY

DRESSING THE POULTRY

Here is the step-by step procedure in deboning the chicken:

To assure a wholesome meat consider the following:

1. Deskinning is a process where the skin of the meat is removed

PREPARING FISH FOR THE TABLE

C Sizes-includes small, medium, and big, ranging from 6 cm to 54 cm

Fresh fish Stale fish

Fresh fish Stale fish

CLASSIFYING FISH ACCORDING TO SPECIES

A. Round scad galunggong

B.Short-bodied mackerel or hasa-hasa

d. Slipmouth such as sapsap or dalumpani

e. Long-tailed nemipterids or bisugo

f. Anchovies such as dilis and tualang