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TLE
Food Processing

Quarter 1 – Module 2:
Lesson Preparing the Raw
2 Materials

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 What I Need to Know

 After reading or going through this module, you are expected to:
 Sort and grade raw materials are in accordance with
specifications.
 Prepare eggs for salting in accordance with approved
standard procedures
 Prepare poultry for curing in accordance with approved
specifications. TLE_AFFP9- 12IS-IId-h-2

Lesson
Preparing the Raw Materials
2

What’s In

The preparation of the tools, materials, and equipment for salting, curing, and smoking
is a skill that you have to learn. This means that you have the knowledge on the selection
of the suggested tools, materials and equipment needed or appropriate for a particular
food process including its specifications and standards. This is a basic skill that will
help you produce good quality food products. Let us go back again with this lesson by
answering the activities below and let us see if can still remember the previous lesson
and be ready for the next lesson.

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 What’s New
Were you answered most of the questions above? If yes, congratulations! That means
you have understood the previous lesson well which is a basic but an indispensable part
in doing preservation processes. Remember the knowledge and skills acquired and
connect them to this lesson for you to do the activities needed to comply this module.

ACTIVITY 1: MARKET DAY

Directions: Read the article below and do what is asked.

Your family owns a small store of processed products in your community. One
day, you are tasked by your mother to go to Gensan’s Public Market to purchase the
things/raw materials needed for that day's production of your business. The following
are the raw materials you need to purchase. Using the table below, list all the qualities
you need to consider in choosing the following raw materials.

Fish Meat Poultry

Beef Pork Chicken Egg

Suppose you are done with the activity above which includes the marketing, sorting,
and grading of raw materials. You are tasked again to do the egg salting process. Let us
try this activity below and see if you can do the task successfully.

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Activity 3: LET'S THINK ABOUT THIS!
Directions: From the activity above, answer the following questions.
Guide Questions:
1. How did your marketing go? Did you enjoy it? Why?
___________________________________________________________________________
___________________________________________________________________________
_________________________________________________________

2. What did you consider in selecting and grading the raw materials? Is proper
sorting and grading important in food processing? Why?
___________________________________________________________________________
___________________________________________________________________________
After the activity 1 above, you were tasked to do egg salting. How did you
identify the freshness of the eggs?
___________________________________________________________________________
___________________________________________________________________________
How did you come up with your answer in activity 2? Explain your answer.
___________________________________________________________________________
___________________________________________________________________________

3. What are other preservation process that are mainly used at home? How do
you prepare the raw materials before the preservation process?
___________________________________________________________________________
___________________________________________________________________________

Activity 4: SHOW ME WHAT YOU'VE GOT!

Directions: Look at the livestock below. Think of how you can preserve this at
home. Provide the ingredients and fill in the flow chart with the procedure on how
to prepare this raw chicken before preservation.

Ingredients:
_______________________ _______________________
_______________________ _______________________
_______________________ _______________________
_______________________ _______________________

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 What Is It
Nice try! This time, let's learn more about the preparation of raw
materials from sorting and grading. Read and understand the concepts presented
here.

THOUGHTS TO PONDER

Let's try to study the following concepts for us to be guided by the proper
procedure on the preparation of the raw materials before going into these
preservation processes.

Methods of Key Points

Preservation
The use of salt to draw out water from the food to
Salting prevent food from spoiling.
Curing A process of preserving meat, fish, and vegetables by
adding salt to draw out moisture from the food through
the process of osmosis.
Smoking A method of preserving food by exposing the meat and
other food to smoke.

Have you decided what method of preservation to choose? Think of these points
first:

1. Proper sorting and grading of raw materials

Remember Me!
Sorting- a categorization as to color, size, texture
Grading- a method of selecting as to the quality of the product.

The qualities and classification of the following raw materials should be

considered in sorting and grading for salting and curing methods of preservations:

FISH

1. Fish must be segregated in uniform size

2. The skin is shiny, bright and free from blemishes and defects.
3. The skin of fresh fish has a bright color, firm and elastic.
4. Scales are intact and adhere strongly to the veins.
5. Gills are in bright red and covered with clear slime.

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 6. Eyes are clear, not sunken.
7. It has a stiff and rigid body with intact belly, not ruptured.
8. It sinks in the water if it is not the gassy type fish.
MEAT

A. Beef

1. The flesh holds firmly even when we touch it it.

2. Its flesh is red and clean and evenly layered with fat.
3. The meat fat for carabeef is white and yellowish and creamy for cows
4. It has fine and firm texture
5. The young meat is pinkish and grayish and coarse if its old.
6. It has no foul or putrid odor.

B. Pork

1. Its flesh is pink and holds firmly even when you touch it.
2. The flesh is layered with soft, oily and fine white fat.
3. It has fine and firm texture.
4. There is no foul odor.

POULTRY

A. Poultry

1. The breast is fleshy and bone breast is flexible and not cracked. 2. It
has smooth and free from damage skin like tears, cuts, blemishes,
broken bones and fresh burn.
3. The feet are soft.
4. Pinfeathers must be removed.
5. Its meat has distinct dark and white meat. Remember that an active
poutry has more fat and dark meat. White meat has less fat.
B. Eggs

1. Fress eggs have rough and white shells.

2. Shells are not broken
3. They don't have foul odor.

2. Preparation of raw materials for salting and curing poultry products

Remember Me!

All types of meat are chilled to 1 degree Celsius to 4 degrees

Celsius before curing.

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 All raw materials must be fresh. Spoiled raw materials must be separated from

fresh ones and/or even be disposed.

Below are the points to consider in preparing for the poultry raw materials for
salting eggs and curing chicken. Check these out!

SALTED EGGS
1.Prepare the tools, materials and ingredients needed for the procedure. 2.Be
sure that eggs are well sorted and graded to surely have the fresh and good
ones. Eggs that are not broken and free from foul odor.
3. Follow the procedure below:
a. Pour water in a pot and add in salt. Bring this to boil, stirring
constantly until salt is totatlly dissolved. b. Set aside and let it
cool completely.
c. Place 10 washed and dried eggs in a container and pour in the
cooled salt solution until eggs are totally covered.
d. Leave it for 12-14 days, but for native eggs 12 days are enough.
e. Get the eggs from the salt solution after the required days of salting
process.
CHICKEN HAM
1. Prepare the tools, materials and ingredients needed for the procedure.
2. Let the chicken fast for 12 hours and properly bleed.
3. Dress the chicken.
a. Cut its throat veins and hang it by feet.
b. Scald the chicken with hot water to remove the feathers all over its
body easily.
c. Remove entrails or organs by making a small cut between the
thighs to enter the cavity. Rinse the inside cavity thoroughly. d. Cut
off the wings at the base of the wing joints.
e. Cut the neck and tail area off and discard any excess fat.
f. Wash it and pat it dry.

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 What’s More
After learning about sorting, grading and preparing of raw materials for
salting and curing, let us see if you can do this activity

Activity 5: LET'S DO THIS!

Direction: Group the qualities/points to consider for salting, curing, and smoking that
will correspond to the given raw materials by listing them inside the circle. You may list
the qualities/points more than once.

POULTRY
BEEF
1.
________________ 1.
2. ________________
________________ 2.
3. ________________ PORK
________________ 3.
EGG 1.
________________
________________
1.
2.
________________
________________
2. FISH 3.
________________
________________
3. 1.
________________ ________________
2.
________________
3.
________________
a. It has rough and white shells.
b. The eyes are clear and not sunken.
c. It sinks in the water.

d. The skin is shiny, bright and free from blemishes.

e. The flesh holds firmly even when you touch it.
f. The flesh is red and clear.
g. It has fine and firm texture.
h. There is no foul odor.
i. Shells are not broken.
j. The feet are soft.
k. The breast is fleshly.

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 Activity 6: TELL ME

Directions: Name at least two processed products available in your barangay which
made from the following raw materials.

Chicken Pork Beef Egg Beef

__________ __________ __________ __________ __________ __________

__________ __________ __________ __________

Activity 7: LET’S WRITE OUR THOUGHTS!

Directions: From the activity above, What raw materials you are very familiar in your
market? What processed products can you make out of it?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_______________________________________________________________________

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 Assessment
Activity 8: MULTIPLE CHOICE

Directions: Read each question carefully and choose the letter of your choice. Write
your answers on the spaces before each number.

_____1. Which of the choices is a quality of fish?

a. sunken eyes
b. unclear eyes
c. foul odor
d. firm and tight skin

_____2. What is the best quality of eggs to choose for salting?

a. slightly cracked shells
b. unbroken shells
c. smooth shells
d. scratched shells

_____3. Which of the following should be the first step in curing

meat?
a. chill meat at 3 degrees Celsius to 4 degrees Celsius
b. chill meat at 2 degrees Celsius to 5 degrees Celsius
c. chill meat at 2 degrees Celsius to 4 degrees Celsius
d. chill meat at 1 degree Celsius to 4 degrees Celsius

_____4. What is the best thing to do if the raw material is infested

or spoiled?
a. chill
b. cook
c. set aside
d. dispose

_____5. Which of the following is used for curing?

a. brine solution
b. fresh herbs mixture
c. smoke
d. soup

_____6. Which of the following is the first to do in curing chicken?

a. Fast the chicken for 12 hours.
b. Drain it and pat dry.

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 c. Refrigerate the product.
d. Soak in brine solution.

_____7. What raw material is described below?

 The flesh is pink.
 There is no foul odor.
 The skin is compact and does not separate.

a. egg
b. fish
c. meat
d. poultry

_____8. Which of the following is the best quality of poultry?

a. eyes are clear
b. It sinks in the water.
c. The flesh is red and clean.
d. All pinfeathers were removed.

_____9. Which one describes the best quality of an egg?

a. thin eggwhites
b. yolk is off-center
c. smooth shell
d. shell is clean and not broken

_____10. What is the main ingredient in curing?

a. water
b. flour
c. sugar
d. salt

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