LESSON PLAN IN

T.L.E.
FOOD PROCESSING
9
• CONTENT STANDARD
The learner demonstrates
understanding of basic measurements
and calculation.
• PERFORMANCE STANDARD
The learner performs basic
measurements and calculation that
relate with weight and measurement.
• LEARNING COMPETENCY
LO1.Tabulate The recorded data
relevant to production of processed
foods.
•SPECIFIC OBJECTIVE
Measure and weigh required
ingredients for pumping pickle,
cover pickle, and dry cure mixture
in line with approved
specification.
I. SUBJECT MATTER
•Topic: Prepare Salting, Curing
Solutions and Mixture
•Materials: Curing ingredients like salt,
vinegar, sugar
•Strategies: Group activity
•Visual aids: Pictures, Puzzle, Projector
II. PROCEDURE
A. Daily routine
B. Review
Define food processing
- Food processing has been a good
method of food preparation for decades. It
is a good source for profitable business
and it provides avenues in preparing
•
variety of foods.
What are the three methods in processing
foods?
1. Salting is one of the most common
methods in processing food because
the salt is already available in our
house hold. We have to admit that
our cooking routine will not be
complete without it.
2. Curing makes processed food savory.
This method significantly extends the
life of a processed food before it
spoils.
3. Smoking refers to exposure of meat
on a smoke without actually cooking it.
The effect of the aroma gives an
additional flavor to the food. The drying
reaction of smoking helps to preserve
the food for longer consumption.
C. Motivation
Full Fill Me!
Direction:
- Look at the pictures eagerly and
fill in the missing letters to create
a word. Write your answer on the
blank.
1. _ A C _ N 2. C _ I _ K _ N

3. F _ S H 4. __ A M
 5. L _ N _ G _ N _ S _

6. S _ _ T E D _ G _

7. _ A U _ A _ E
 9. _ A L _ I N G
8. _ U R _ N G

10. S M _ K _ _ G
D. Lesson Proper
1. Terms to remember
SANITARY – means free from dirt
and bacteria
SOLUTION – is a form of mixture
CURE – to preserve (meat, fish,
etc.) as by smoking or
salting
 DISINFECTANT – a solution that kills
bacteria
CONTAMINATION – IS AN IMPURE
BY
MIXTURE
SALINITY – refers to the amount of salt
dissolved in the water.
BRINE – it refers to the solution
which is a combination of
2. Discussion
Curing ingredients and their functions
SALT - It is most important curing ingredient.
It makes up the bulk of the curing mixture because
it is not only a good preservative but it provides
the most desirable flavor. As a preservative, it
causes the partial dehydration of the tissue through
osmosis, at the same time withdraws water from
the protoplasm of the spoilage organisms,
shriveling and inactivating their cells.
SUGAR - This is a secondary ingredient in curing
formula which counteracts saltiness. It enhances
flavor by caramelizing the raw ingredient at a
lower temperature which tends to darken the meat
in cooking. The larger the amount of sugar is
used, the longer is the shelf life of the products.
NITRATES - This is also known as (saltpeter or
salitre). Potassium nitrate (genuine salt peter) and
sodium nitrates (chili salt peter) can fix the
colorof the processed food. Nitrates preserve the
meat product well.
VINEGAR -It also one of the curing ingredients
that may help to preserve the food because of
its antiseptic value and acetic acid composition.
SPICES - It usually consist of aromatic
vegetable substances used for seasoning the
food. It can be herbs, flowers, fruits, and seeds.
It can be dried and ground to become a powder.
The content can be volatile oil or it can be
spices like pepper, onion, garlic, paprika, laurel,
oregano, etc. 15
BINDERS - These are additives that
may help bind the meat particles
together and hold the mixture during
process such as dried skim milk,
cereal flour, starch, and flour.
FILLERS - These are binders which
contain water soluble protein and only
serve as fillers for added weight like
cereal.
EMULSIFIER - This is another type
binder which contain water soluble
protein which aids in the emulsification
of ingredients like dried whey.
ASCORBIC ACID - This hastens color
production due to either chemical
reaction of nitrates by producing more
nitric oxide or by reducing
metmyoglobin (oxidized pigment which
is brown) to myoglobin (red).
Techniques in salting (making brine solution)
•The salt and other ingredients should
be completely dissolved in water.
•The brine should be sterilized as
possible.
•The meat should be packed in a
clean, odorless and salty
concentration of curing.
•The standard temperature room is 3
– 4 degree Celsius for curing room
Various formulation and concentration of
solutions
•Salting
•The ratio of salt to fish depends
on the method of salting to be
applied to the fish.
•If kench salt is used, the ratio is
1:7 by weight wherein one part
of salt is added to seven (7)
parts of fish.
•If brine salting is used, the ratio
is 1:4 by weight wherein one part
of salt is added to four (4) parts
of the fish.
•If dry salting, to make brine, use
1:3 by weight or add one part of
the salt to three (3) parts of fish.
Methods of curing
•Injecting - It is a method wherein the raw
ingredient passes through a machine
and injecting a precise amount of curing
solutions using needles.
•Dry Curing - This is a curing method
wherein a mixture of salt and other
ingredients are rubbed in meat,
stored in a controlled humidity
temperature.
•Wet Curing/ Marinating - It involves
soaking the meat in a salty brine. The
method of curing or preserving a
meat using a brining or pickling
solution (water, salt, nitrites).
3. Group activity
• Direction: Each group
will perform different methods
of processing foods. You will
show appropriate measures and
weight of each ingredients.
•Group 1 – Curing mixture (
Chicken longganisa)
•Group 2 – Pumping pickle
(50% salinity)
•Group 3 – Salted eggs
(brine solution)
 RUBRIC IN MEASURING
 
INGREDIENTS
5 4 3 2 1
Followed all          

procedures correctly
with no mistakes
Followed the          

procedure with 1
mistake
Followed the          

procedure with 2
mistake
Followed the          

procedure with 3
mistake
Did not follow the          

procedure
4. Presentation of the activity
•Valuing
The best practices in food processing must
be properly observed by food handlers. Tips
should be followed when selecting and buying
ingredients to be used in cooking the recipe or
in processing the food. The technique in
salting food is recommended for everybody
to follow, likewise the preparation of mixture
should be done accurately.
•Generalization
•Why is it necessary that
we should learn the
proper way of processing
foods?
•What are the different
methods of processing
foods?
Evaluation
•Direction: Read and understand the questions
below. Encircle the letter of the correct answer.
1.Which of the following ingredients
in curing should not be changed?
a. rock salt b. curing salt
c. Epsom salt d. coarse salt
2.What is /are the best characteristics
of egg for salting?
a. with undesirable color
b. cracked and broken egg shell
c. thick, firm yolk, well-centered
d. boiled egg with color greenish egg yolk
3.The following are measuring tools in
curing, except ______.
a. manual timer b. weighing scale
4. A dry curing method has a mixture of
salt and other ingredients rubbed in meat;
and stored in a controlled __________
temperature.
a. content b. moisture
c. humidity d. high
5. Which of the following is the device
used to measure the salinity of the brine?
a. jetmeter b. thermometer
Assignment
•Bring 6 pcs of eggs, salt and a
small jar or small container
tomorrow.
•Prepared by:
Leonora T. Legaspi

•Checked and observed: