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TLE Exploratory
Food Processing
Quarter 2 – Module 2
(Salting, Curing, Smoking)
Preparing the Raw Materials
(Week 3)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand Food Processing. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard sequence of the
course.

This module discusses the proper technique in preparing raw materials for food
processing.

After going through this module, you are expected to:

1. sort and grade raw materials are in accordance with specifications;
2. prepare eggs for salting in accordance with approved standard
procedure; and
3. prepare poultry for curing in accordance with approved specifications
and standard procedure.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, and Post Assessment.

What I Know

Please do not forget to write the following on your answer sheet:

Name: ______________________________________ Gr. & Section: ______________________
Subject (Specialization): ______________________________ Module No: ________________
Name of Activity: What I Know Date: ________________________

Directions. Write the letter of the correct answer.

1. It is sorting according to the overall quality of the product.

A. Checking C. Scaling
B. Grading D. Sorting
2. A process that uses salt to reduce water activity in food.
A. Concentration C. Osmosis
B. Grading D. Sorting
3. It is the classification of raw materials into categories based on individual
physical properties such as color, density, shape, size, and weight.
A. Checking C. Scaling
B. Grading D. Sorting
4. You can tell that the fish is fresh by checking the following except;
A. Appearance C. Meat
B. Eyes D. Smell

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 5. Fish with dull skin means_______________.
A. it is ready to cook
B. it has been in storage for too long
C. it has been attacked by bacteria
D. it good as newly catch from the source.
6. The gills of a fresh fish should be _____________.
A. Dull gills
B. Uniformly red gills
C. Gills with cloudy marked rays
D. Gills should have a some like a funky smell
7. The following are the characteristics of good fruits and vegetables, EXCEPT:
A. Crisp and compact C. No discoloration
B. Clean, with soil intact D. Normal Shape
8. It involves introducing salt into the flesh of fish or meat to extend its shelf-
life.
A. Preservation C. Salting
B. Pasteurization D. Scaling
9. The following are fruit vegetables EXCEPT:
A. bell pepper C. eggplant
B. cucumber D. Potato
10. It is a traditional method of salting eggs in Asian countries.
A. Brining C. Paste Coating Method
B. Dry Salting D. Salting

What is It

Prepare the Raw Materials for Food Processing

Sorting, Grading, and Selecting

Sorting is the classification of raw materials into categories based on individual
physical properties such as color, density, shape, size, and weight.

Grading is the assessment of the overall quality of food using several characteristics.
Grading can also be defined as sorting according to quality.

Sorting and grading are not mandatory. However, food processing plants undertake
these to ensure the quality, uniformity, and consistency of their products.

Checking for quality is the work of a Quality Control Staff. Here is what to look out
for to ensure the quality of raw materials for food processing:
• Checking for Meat Quality
1. Color should be uniform throughout the entire cut.

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 2. Meat should have small streaks of the flat within the muscle. Marbling and
fat around the edges make the meat juicier and more flavorful by retaining
water in the meat. Beef, lamb, and pork usually have marbling throughout
the meat. Meanwhile, chickens contain a small amount of fat, thus, have no
marbling.
3. The meat should not have a funky or rancid smell.
4. Meat should be firm, not too tough nor too soft.
5. Meat should be tender and not stiff.

• Checking for Fish Quality

Appearance • Fresh fish should have shiny skin. Dull skin means it has been
in storage for too long.
• There should be no bloodspot on the gill covers.
• Stiffness or rigor mortis indicates that the fish had just died.
Therefore, the fish is still fresh. When the stiffness of rigor has
passed, the muscles begin to soften and become limp again. It is
an indication that the fish has been dead for more than days
and is no longer fresh.
• The belly should be firm and not soft. You can test this by
pressing on the belly, it should spring back to its original shape.
Smell • Good quality fish should have a mild fresh smell. A strong
distinctive smell indicates that the fish has been stored for too
long.
Eyes • The eyes should appear clear and not cloudy.
• It should be protruding and not sunken.
Gills • Uniformly red gills with clearly marked rays are an indication of
good quality. Dull gills indicate that the fish has been displayed
for too long.
• The gills should not have a funky smell.

• Checking for Egg Quality

1. The egg should not have shell defects. Micro-cracks can cause the contents of
the shell to leak as well as allow microorganisms to enter the egg membrane.
2. Eggshells should be clean. There should be neither blood spots nor feces.
3. The yolk should be round, firm, and yellow in color.
4. Yolks should have a pleasant, mild egg odor.
5. Egg whites should have the normal slightly green-yellow color, though they
may be slightly cloudy in appearance. There should be no blood spots
diffused in it.
• Checking for Fruit and Vegetable Quality
While the characteristics of good fruits or good vegetables vary for every type of
produce, there are a number of attributes that indicate quality.
1. The integrity of the shape. The produce should not have physical defects as
these could be the entrance doors for pathogens that cause rotting.
2. Compactness. Vegetables that form “heads” such as lettuce and cabbage, as
well as vegetables with flower heads such as cauliflower and broccoli should

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 appear compact. Non-compact “heads” are indications of premature harvest.
Meanwhile, loose flower heads mean they were picked too late.
3. Uniformity. Each produce in the batch should be uniform in size, form, and
color.
4. Freshness. The produce should be harvested right on time to achieve
maximum turgidity, color, flavor, and crispness. This can be ensured by
asking for information from the supplier.
5. Ripeness and Maturity. Usually indicated by color and firmness, ripeness
or maturity refers to the maximum edible quality of the fruit or vegetable.
6. Juiciness. Juice content in fruits is directly related to the ripeness of the
fruit.
7. Fruit. It can be checked by measuring the total soluble solids with a
refractometer.

• Checking for Fruit and Vegetable Quality

Type of Example Quality Points
Vegetable
Roots Carrot, radish (labanos) • Clean, no soil
Bulbous roots Onion, garlic • Crisp and compact
Tubers Potato, sweet potato (Kamote), • Normal Shape
cassava, kamoteng kahoy • No discoloration
Stems and Stalks Asparagus, celery • No bruising
Leafy Lettuce, spinach • No pest damages
Flower Cauliflower, broccoli, Brussel • No molds
sprouts • No slime
Fruit vegetables Tomato, cucumber, bell pepper,
eggplant
Fungi Mushrooms

Type of Fruits Example Quality Points

Pome/ Hard fruit Apple, pear • Good size and shape
Drupe/ stone fruit Coconut, peach, plum • Good color
Berry Strawberry, blueberry, cranberry • Clean, little to no soil
Citrus Orange, lemon, grapefruit • Fresh
Tropical Kiwi, mango, pineapple, grapes, • Bo bruising
papaya • No pest damage

Washing and Cleaning

Washing and cleaning are crucial steps in ensuring the sanitation of raw materials.

Washing and Cleaning Meat

If the meat is from an accredited supplier and that proper handling and sanitation
are ensured, washing is no longer necessary.

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Washing meat before cooking is not recommended for two things.
1. Cross-contamination may occur when bacteria in raw meat and poultry juices
spread onto other food, utensils, equipment, or surfaces.
2. Bacteria in the meat can only be killed by cooking it to the right temperature
so washing meat is no longer necessary.

Washing meat for food processing will make mixtures watery and will invite
microbial growth.

If unsure of the source, wash the meat gently under cold running water and strain
with a colander before storing it in the freezer.

Washing and Cleaning Eggs

If your eggs come from commercial suppliers, washing them is no longer
recommended. This is because washing has already been a part of commercial egg
processing. Washing the eggs further will only drive bacteria into the pores of the
shell.

Freshly laid eggs have a natural coating that helps prevent bacteria from getting into
the shell. Washing will only remove this protective layer, so it is not recommended.

However, if you are unsure of the source of the egg, you may remove the dirt and
residue in the eggshells with a dry scouring pad.

Salt as a Preservative
Salting involves introducing salt into the flesh of fish or meat to extend its shelf-life.
Salt has the ability to reduce water activity in food through a process called Osmosis.
Water activity refers to the amount of “free” or “non-chemically bound” water in food
that is available for microbial growth.

Osmosis is the movement of water or other solvents from a region of low solute
concentration to a region of high solute concentration. As such, when salt is
introduced, the free or unbound water in meat or fish moves out and bonds with salt.
Due to the loss of water, the growth of microbes slows down and leads to their
eventual death.

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 THERE ARE THREE METHODS OF SALTING

1.

2.

For more details or further illustration of the process click the link
https://www.youtube.com/embed/rhV1ZY20AWg?feature=oembed or click the
embedded video below.

3.

Paste Coating Method is a traditional method of salting eggs among Asian

countries. Clay from the termite mound is added to salt and water. This method
increases the rate of dehydration in duck eggs as well as the release of fat and
oil which makes salted egg savory.

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 What I Have Learned

Please do not forget to write the following on your answer sheet:

Name: ______________________________________ Gr. & Section: ______________________
Subject (Specialization): _____________________ Module No: ________________________
Name of Activity: What I Have Learned Date: ______________________________

Directions: Answer the following questions. (5 points for each item)

1. What are the three (3) methods of Salting?

________________________________ ________________________________
________________________________
2. How to properly clean meat, egg, and other poultry products?
__________________________________________________________________________________
__________________________________________________________________________________

What I Can Do

Please do not forget to include the following details upon the submission of your
output:
Name: ___________________________________________ Yr. & Section: _________________
Yr. Level & Subject (Specialization): _____________________ Module No: ____________
Name of Activity: What I Can Do

Instructions: Make a salted egg at home by following the given steps or by

watching the video in the link given. You will be rated according to the given
criteria for scoring. Document yourself while performing the task.

Salted Egg
Ingredients:
• 6 pieces duck eggs • kg salt
• 3kg clay mud or punso • 1L water

Procedure:
1. Mix clay mud and salt in a container.
2. Gradually add water while mixing clay mud and salt.
3. Submerge the egg in the mixture. Make sure the mixture covers the whole
egg.
4. Put eggs in a carton or plastic drum and set aside for at least 18 days.
5. Wash the eggs, make sure the mud is scraped from the eggshells.
6. Boil for at least 30 minutes.
7. Optional: Soak in food coloring.

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 https://www.youtube.com/embed/u7SYwpIPm0I?feature=oembed

Your performance will be rated using the criteria below:

SELF TEACHER’s
Criteria Description
Percentage Rating RATING
1. Use tools & Uses tools and equipment
equipment correctly and confidently at all 10%
times
2. Application Manifests very clear
of Procedure understanding of the 15%
step-by-step procedure
3. Safety work Works independently with ease
10%
habits and confidently at all times
Observes safety precautions at
20%
all times
4. Hygiene & Observes sanitary practices at
Sanitation all times 25%

5. Plating/ Presents the output attractively

10%
Presentation
6. Time Works completed ahead of time
10%
Management
TOTAL 100%

Assessment

Use a separate sheet in answering the test. Be sure to write the following:
Please do not forget to write the following on your answer sheet:
Name: ______________________________________ Gr. & Section: ______________________
Subject (Specialization): ______________________________ Module No: ________________
Name of Activity: Assessment Date: ________________________

Directions: Write the letter of the correct answer.

1. The following are the characteristics of good fruits and vegetables,

EXCEPT:
A. Crisp and compact C. No discoloration
B. Clean, with soil intact D. Normal Shape

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 2. You can tell that the fish is fresh by checking the following except;
A. Appearance B. Eyes C. Meat D. Smell
3. It is a traditional method of salting eggs among Asian countries.
A. Brining C. Paste Coating Method
B. Dry Salting D. Salting
4. It is sorting according to the overall quality of the product.
A. Checking B. Grading C. Scaling D. Sorting
5. The following are fruit vegetables EXCEPT:
A. bell pepper C. eggplant
B. cucumber D. Potato
6. A process that uses salt to reduce water activity in food.
A. Concentration B. Grading C. Osmosis D. Sorting
7. The gills of a fresh fish should be _____________.
A. Dull gills
B. Uniformly red gills
C. Gills with cloudy marked rays
D. Gills should have some funky smell.
8. It is the classification of raw materials into categories based on individual
physical properties such as color, density, shape, size, and weight.
A. Checking B. Grading C. Scaling D. Sorting
9. Fish with dull skin means_______________.
A. it is ready to cook
B. it has been in storage for too long
C. it has been attacked by bacteria
D. it good as newly catch from the source.
10. It involves introducing salt into the flesh of fish or meat to extend its
shelf-life.
A. Preservation B. Pasteurization C. Salting D. Scaling

References
K to 12 Food Processing Learning Materials

Internet Sources:

https://www.e-tesda.gov.ph/course/view.php?id=14, retrieved August 23, 2020

https://www.youtube.com/embed/u7SYwpIPm0I?feature=oembed, retrieved
August 23, 2020

https://www.youtube.com/embed/rhV1ZY20AWg?feature=oembed, retrieved
August 23, 2020