Activity Sheet in Salting

Fourth Grading Period

Name: ______________________________________________________ Year and Section :

WEEK 1 :
Learning Task 1. PICTURE PARADE Direction: Identify the different equipment, tools, and utensils used
in processing food by salting, curing, and salting. Write your answer on your answer sheet.

WEEK 2 :
Learning Task 1
Directions. Match the characteristics of eggs in Column A with its grade in Column B. Write the letter of the
correct answer on your answer sheet. The answer may be repeated.

Column A Column B
1. With slight stain A. Grade AA
2. Yolks are round with no defects B. Grade A
3. Thinner egg whites C. Grade B
4. Firm egg whites D. Jumbo
5. Clean, unbroken shells E. Large
6. Weighs 53 grams F. Small
7. Weighs 68-70 grams G. Standard
8. Weighs 62-67 grams
9. Weighs 40 grams and below

WEEK 3 and 4 :
Learning Task 1
Identification. Identify what is being ask in the following statements. Write your answer on your answer sheet.

Salt Vinegar Sugar

Emulsifiers/Binders/Fillers
Nitrate/Nitrites Spices Water
Ascorbic Acid

1. It is the most important curing ingredient.

2. It a secondary ingredient in curing that counteracts saltiness.
3. It acts as the solvent when preparing curing or brine solution.
4. These are additives which bind meat particles together.
5. These are binders that are added for weight increase.
6. This hasten the color production.
7. These are considered color fixation agents or substances that aids in the development of proper color in
cured meat products.
8. This has some antiseptic value and aids in the promotion of shelf-life of finished product.

Learning Task 2 : ASSESSMENT (Time Frame: 30 mins.

(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)

Learning Task 6
Direction: Read the questions carefully. Select the letter of the best answer and write it on your answer sheet.
1. Which one is removed when processing food to avoid contamination?
a. jewelry b. apron c. hairnet d. glove
2. Which is the most important ingredient in curing?
a. binders b. salt c. sugar d. vinegar
 3. What is the process involved in salting when the moisture content of the product lowers?
a. salt concentration b. making brine c. osmosis d. curing
4. What is the purpose of curing meat?
a. accurate measurement of ingredients b. ham preparation
c. producing salt, sugar d. prolong the keeping quality of meat

5. What is the salinity of the brine in the preparation of pumping pickles?

a. 100 S b. 80 – 85 S c. 30 S d. 70 S
6. What solution is made from dissolve salt and other ingredients?
a. sugar concentrate b. osmosis treatment
c. brine solution d. curing solution
7. which of the following curing ingredients counteracts saltiness?
a. nitrate b. salt c. spices d. sugar

8. Which of the following is not a function of curing ingredients?

a. improve the water binding capacity b. improve the taste
c. improve the meat color d. decrease water holding capacity

9. What ingredient stabilizes the color of cured meat?

a. ascorbic acid b. phosphate c. sugar d. spices

10. which of the following is a curing ingredient?

a. Isolate b. refined salt c. pickling d. sugar concentration

Week 5-6
Learning Task 1
Direction. Using any clean sheet of paper, write the specific functions of the following curing agent on meat.
1. salt 2. sugar 3. nitrite/nitrate
4. phosphate 5. ascorbic acid 6. TVP
Learning Task 2
Direction. Try to look for a label of a cured meat such as longanisa, hotdog, tocino, luncheon meat, and corned beef.
Identify some of the curing ingredients cited in this lesson in the list of ingredients as seen in the label.
Products Curing Ingredients I have seen from the label
1. longanisa
2. hotdog
3. tocino
4. Luncheon meat,
5. corned beef

Week 7-8
D. Development (Time Frame: 1 hour
Learning Task 1
A. Directions. Write SE if the finishing activity is done for salted egg; SD for salted dried fish and SK for
smoked fish; and CM for cured meat. Write your answer on your answer sheet.
1. natural drying for 2 to 3 days
2. Boiling for 15 to 20 minutes until hard cooked with grana.
3. Packing in plastic usually in 1 kg pack.
4. Cleansing after removing from the brine.
5. Packing in newspaper or plastic or wooden boxes.

Learning Task 2
Multiple Choice. Choose the best and write the letters only.
1. What is the method of processing meat and fish using hardwood, sawdust, and other heating piece of log?
A. smoking B. fermentation C. pickling D. sugar concentration

For items 2-4: Gwen was tasked to demonstrate the following curing methods. How will she do the following methods?
2. Dry Cure
3. Immersion/Pickle Curing
4. Injection curing
A. Rub the ingredients like salt, sugar and spices directly on the meat.
B. Dissolve the dry ingredients in water and soak the meat in the solution.
C, Dissolve the ingredients in water and introduce the solution through injection in meat muscle.

5. What method of smoking is used wherein smoke flavor is incorporated in the pumping pickle for ham and bacon?
 A. artificial B. natural C. hot D. cold
6. What is a method of cooking cured meat or fish over a slow fire?
a. frying b.smoking c. hot smoking d. curing
7. What method is usually used as supplementary to salting and drying?
a. frying b.smoking c. curing d. freezing
8. What Republic Act refers to food, drug and
cosmetic code?
a. RA 3720 b. RA 1520
c. RA 2030 d. RA 4050
9. What is the Administrative Order 208 series of 1974 all about?
a. food processing c. set of sanitary guidelines
b. smoking procedures d. meat preservation
10. What is the method of smoking wherein smoke flavor is incorporated in the pumping pickle for ham and bacon?
a. artificial c. hot
b. natural d. cold