Food Processing NC Ii Process Food by Salting, Curing and Smoking Date Developed

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL?
Welcome!
Welcome to the module in Processing Foods by Salting, Curing and

Smoking. This module contains training materials and activities for you to
complete. The unit of competency
You are required to go through a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome there are Information
Sheets, Self-Checks, Task Sheetand Job Sheets. Follow these activities on your own.
If you have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain these skills,
you must learn basic concepts and terminologies. For the most part, you'll get this
information from the information sheets and TESDA website, www.tesda.gov.ph
This module is prepared to help you achieve the required competency, in
Processing Foods by Salting, Curing and Smoking.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
module because you have:
 been working for sometime

 already completed training in this area
If you can demonstrate to your trainer that you are competent in a particular skill,
discuss this with the trainer to formally recognize the learning and so you won’t have to
do the same training. If you have qualifications or Certificates of Competency from the
previous trainings, show them to your trainer. If the skills you acquired are still relevant
to this module, they may become part of the evidence you can present for RPL.
This learning material is prepared to help you achieve the required competency
in Process food by salting, curing and smoking. This will be the source of
information for you to acquire the knowledge and skills in this particular competency
independently and at your own pace with minimum supervision or help from your
instructor.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
 Most probably your trainer will also be your supervisor or manager. Your trainer
is there to support you and show you the correct way to do things.
 You will be given plenty of opportunity to ask questions and practice your
respective laboratory. Make sure you practice your new skills during regular
training schedule. This way you will improve both your speed and memory and
also your confidence
Date developed:
FOOD PROCESSING NC II
March 14, 2022 Revision #: 00
PROCESS FOOD BY
SALTING, CURING AND Developed by: Submitted to:
SMOKING Janhndy B. Morales Consuelito M. Iroy, E.d.D. P a g e | 13
 Use the self-check, job sheets at the end of each section to test your own
progress.
 When you feel confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will record in your Progress Chart
and Achievement Chart.
 You need to complete this module before you can move on to the most modules.
This qualification is packaged from the competency map of the Agriculture
andFishery, Processed Food and Beverage Sector as shown in Annex A.
Date developed:
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COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCIES
UNIT CODE BASIC COMPETENCIES
500311105 Participate in workplace communication

500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
UNIT CODE COMMON COMPETENCIES
PFB751210 Apply Food Safety and Sanitation
PFB751211 Use Standard Measuring Devices / Instruments

PFB751212 Use Food Processing Tools, Equipment and Utensils
PFB751213 Perform Mathematical Computation
PFB751214 Implement Good Manufacturing Practice Procedure
PFB751215 Implement Environmental Policies and Procedures
UNIT CODE CORE COMPETENCIES
PFB751330 Process Food by Salting, Curing and Smoking

PFB751331 Process Food by Fermentation and Pickling
PFB751332 Process Food by Sugar Concentration
PFB751333 Process Food by Drying and Dehydration
PFB751334 Process Food by Thermal Application
A person who has achieved this qualification is competent to be:
 Food Processing Worker

 Food Production Worker/Staff
 Packing Staff /Packer
 Quality Control Staff
May also be known by specific products:
 Tocino Maker
 Tinapa Maker
 Dried-fish Processor
 Cured-meat Processor
 Fruit-candy Maker
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SMOKING Janhndy B. Morales Consuelito M. Iroy, E.d.D P a g e | 15
MODULE CONTENT
UNIT OF COMPETENCY:Process Food by Salting, Curing andSmoking
MODULE TITLE: Processing Food by Salting, Curing and Smoking
MODULE DESCRIPTOR:
This unit deals with the knowledge, skills and attitudes required to process foods
by salting, curing and smoking. Include packaging using plastic bags only.
NOMINAL DURATION: 142 hours
LEARNING OUTCOME
Upon completion of this module, the trainee/student must be able to

1. Prepare equipment tools, materials and utensils.
2. Raw materials needed in salting, curing and smoking
3. Prepare Salting and Curing solution and mixture.
4. Cure the materials.
5. Finish the cured materials.
ASSESSMENT CRITERIA
 Raw materials needed for salting, curing and smoking are identified
 Fish/ other products are sorted and graded according to species, size and
degree of freshness in accordance with specifications
 Poultry meat and eggs are sorted and graded in accordance with specifications.
 Poultry for curing are skinned, eviscerated and washed in accordance with
approved specifications and standard procedures.
 Eggs for salting are cleaned and washed in accordance with approved standard
procedures
 Meat for curing are deboned, eviscerated deboned filleted and washed in
accordance with approved specifications and standards procedures
 Fish other marine products are cleaned, eviscerated deboned filleted and
washed in accordance with approved specifications and standard and
procedures.
 Cleaned raw materials are weighed in accordance with approved specifications.
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SMOKING Janhndy B. Morales Consuelito M. Iroy, E.d.D P a g e |16
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME NO. 1 PREPARE EQUIPMENT TOOLS,
MATERIALS AND UTENSILS
CONTENTS:
1. Equipment and tools needed for salting, curing and smoking
2. Food processing methods
ASSESSMENT CRITERIA:
1. Equipment and tools are prepared accordance with manufacturer’s

specifications.
2. Equipment for the above food processing methods.
3. Kitchen utensils for the above food processing methods.
CONDITIONS:
Students / trainees must be provided with the following
1. Workplace location - Food Laboratory
2. Tools, Equipment and materials / supplies
A. Tools
1. Cutting implement
2. Scalers
3. Chopping board
4. Utility tray
B. Equipment
1. Trolleys
2. Wheelers
3. Weighing scale
4. Smoke house
C. Personal protective equipment
1. Hairnet
2. Apron / lab gown
3. Clean towel
4. Food gloves
5. Mouth mask
D. Materials / supplies
1. Fresh eggs
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2. Dressed poultry
3. Fresh meat
4. Fish/ other marine products
Methodologies
 Self- paced learning

 Discussion
 Practical demonstration
Assessment Methods
 Direct observation of the students

 Demonstration
 Written exam
 Oral questioning / Interview
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LEARNING EXPERIENCES
Learning Outcome No.1: Prepare equipment tools, materials and utensils
Learning Activities Special Instructions
 Read information sheet 1.1-1 Read all the information in the

Equipment and tools for salting, information sheet
curing and smoking
 Answer self-check 1.1-1 Compare answer with the answer key.

Equipment and tools for salting, You are required to get all answer
curing and smoking correct. If not, read the information sheet
 Refer to Answer Key 1.1-1 again to answer all question correctly
Equipment and tools for salting,
curing and smoking
 Read information sheet 1.1-2 Perform all activities required by the
Food processing methods for information sheet
salting, curing and smoking
 Answer self- check 1.1-2 Compare answer with the answer key.
Food processing methods for You required getting all answer correct. If
salting, curing and smoking not, read the information sheet again to
 Refer to Answer Key 1.1-2 answer all question correctly
Food processing methods for
salting, curing and smoking
Date developed:
PROCESS FOOD BY
SMOKING Janhndy B. Morales Dr. Consuelito M. Iroy, E.d.D. P a g e | 19
INFORMATION SHEET 1.1-1
EQUIPMENT AND TOOLS NEEDED FOR SALTING, CURING AND SMOKING
Learning Objective:
At the end of 3 hours, the students must be able to:
1. Identify the equipment needed for salting, curing and smoking
Introduction:
Identify the equipment and tools, knowing the different equipment, tools is very
indispensable within our knowledge and attitudes specifically on the importance of
cleanliness, sanitation and hygiene. When identifying the equipment and tools needed
for salting, curing and smoking These raw materials needed for preparing the different
products and how. will you use the different methods of preserving the food? Those
mentioned above will help you to prolong the shelf life of the product. In this module you
will know how the different equipment and tools for slating, curing and smoking. And by
that the equipment and tools needed in processing will know what are those different
types of tools, equipment, utensils
Types of smoke
1. Stainless steel smokehouse
2. Electric smokehouse
3. Mechanical smokehouse
Stainless steel smokehouse
Rectangular multi - purpose smoke house entirely made by stainless steel

measuring 48.5x29x88.5 cm. Smoke various fish and cold meats, even big hams.adding
sawdust in the same was as cold smoking. The cold smoking is carried out by limiting
the rise in temperature as much as possible. Traditionally, the embers that were used to
light the sawdust has been consumed. Cold smoking is facilitated using this model
because it is possible to remove drawer containing the sawdust form the smoke house
and to connect using the optional cold smoking accessory that sends the combustion
away and only brings the smoke through the metallic connection.
The interior working dimensions of the smokehouse are 45.5 cm in width, 28.5
cm depth and 69 to 80 cm height.
Electric smokehouse
Has everything to meet your daily working needs of meat processing. This
heavy- duty smoke has an insulated stainlesssteel construction for a long- lasting
performance and makes sure that the walls of the unit will nicer sag and allow the
temperature to waver.
Mechanical smokehouse
all adopt automatic, the work button can be started to complete multiple
processes from baking, cooking, smoking. Convenient processing is various meat
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product is convenient, and has low power consumption, and its cost is only 60% of coal
burning. It is suitable for all kinds of sausages, ham, dried sausage, roast chicken, roast
duck, barbecue and other Chinese and Western meat products.
Tool and utensils
MEASURING CUP Is a kitchen utensil used primarily measure

the volume of liquid or bulk solid cooking
ingredients such as flour and sugar,
especially for volumes from 50ml (2 fl oz)
upwards.
PEELER A peeler is a kitchen tool consisting of a

slotted metal blade attached to a handle that
is used to remove the outer skin or peel of
certain vegetables, often potatoes and
carrots, and fruits such as apples, pears.
GAS RANGE
A large cooking stove in which the
combustion of gas is used as the source of
heat.
KNIFE Is a tool with a cutting edge or blade attached

to a handle.
BASIN Are shaped like bowls, with slides higher than

the bottom. They can be oval or circular in
shape.
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SELF - CHECK 1.1-1

Multiple Choice: Write the correct answer
1.Rectangular multi - purpose smoke house entirely made by stainless steelmeasuring

48.5x29x88.5 cm. Smoke various fish and cold meats, even bighams.
a. Stainless smokehouse c. Mechanical smokehouse

b. Electric smokehouse
2. All adopt automatic, the work button can be started to complete multiple processes
from baking, cooking, smoking.
a. Stainless smokehouse c. Mechanical smokehouse

b. Electric smokehouse
3. Is a kitchen utensil used primarily measure the volume of liquid or bulk solid cooking
ingredients such as flour and sugar, especially for volumesfrom 50ml (2 fl oz) upwards.
a. measuring cups b. Wooden ladle c. Liquid measuring cups
4. Is a spoon used to measure an amount of dry ingredients.

a. Ladle b. Measuring spoon c. Spatula
5. Is a broad, flat, flexible blade used to mix, spread and lift material.
a. Spatula b. Ladle c. Measuring spoons
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SMOKING Janhndy B. Morales Consuelito M. Iroy , E.d.D. P a g e | 22
ANSWER KEY 1.1-1

Multiple choice: Write the correct answer
1.Rectangular multi - purpose smoke house entirely made by stainless steel measuring
48.5x29x88.5 cm. Smoke various fish and cold meats, even big hams.
Answer: a. Stainless smokehouse
2. All adopt automatic, the work button can be started to complete multiple processes
from baking, cooking, smoking.
Answer: c. Mechanical smokehouse
3. Is a kitchen utensil used primarily measure the volume of liquid or bulksolid cooking
ingredients such as flour and sugar, especially for volumes from 50ml (2 fl oz) upwards.
Answer: a. measuring cups
4. Is a spoon used to measure an amount of dry ingredients.

Answer: b. Measuring spoon
5. Is a broad, flat, flexible blade used to mix, spread and lift material.
Answer: a. Spatula
Date developed:
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FOOD PROCESSING METHODS FOR SALTING, CURING AND SMOKING
Learning Objective:
1. Prepare and perform the processing methods for salting, curingand

smoking.
Introduction:
Prepare and perform the processing methods for salting, curing and smoking
knowing the different equipment, toolsis very indispensable within our knowledge and
attitudes specifically on the importance of cleanliness, sanitation and hygiene. When
identifying the equipment and tools needed for salting, curing and smoking These raw
materials needed for preparing the different products and how. will you use the different
methods of preserving the food? Those mentioned above will help you to prolong the
shelf life of the product. In this module you will know how the different equipment and
tools for slating, curing and smoking. And by that the equipment and tools needed in
processing will know what are the processing methods.
Methods of Food Preservation
Food preservation is the techniques to prevent food spoilage, food poisoning,

food infection and preventing microbial contamination in the food. To prevent and to
remove microbial contamination. To inhibit microbial growth. To kill contaminating
pathogens. To minimize food spoilage, food infection and food poisoning.
1. Pickling - Food preserved in vinegar.
2. Salting - Food preserved in salt such as fish, meat. Salt prevent microbialgrowth.
3. Smoking - Smoking of fish and meat prevent spoilage by dehydration. The wood
smoke contains large number of compounds, whichare anti-microbial and slow
recodification of animal fats.
4. Canning - It is a method of preserving food in which the food contents areprocessed

and sealed in an airtight container at high temperature.
5.Bottling - It is a method of preserving food in which the food contents areprocessed
and sealed in airtight bottles at high temperature. Liquid foods like milk, wine etc.
6. Pasteurization –Itis the process of heating milk below boiling point (orany liquid or a
food) to kill pathogenic bacteria to makethe food safe to eat.
7. Refrigeration - Keeping food at low temperatures or cold Remain. Unspoiled in

refrigerator @ 40C. Freezer temperature
should be – 180CDeep freezers @ -600C are good forstoring meat and fish.
8. Sterilization - To remove microbes from foodMilk sterilized by boiling at100 0C
9. Dehydration - The process of removal of water from food. Simplest andcheapest

Date developed Date Revised
January 22, 2022 January 2022
PROCESS FOOD BY
SALTING, CURING AND Developed by; Submitted to:
SMOKING Janhndy B. Morales Dr. Consuelito M. Iroy P a g e | 24
method. Prevent microbial growth due to lack of water. Fish, fruits etc. can be stored.
10. Lyophilisation - Rapid freezing and dehydration of frozen product under vacuum.
Useful for storing, transporting preserving food and bacterial culture.

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SELF - CHECK 1.1-2

1.It is a method of preserving food in which the food contents areprocessed and sealed
in airtight bottles at high temperature.Liquid foods like milk, wine etc.
a. Bottling b. Pasteurization c. Canning
2. Food preserved in vinegar.
a. Curing b. Smoking c. Pickling
3. Food preserved in salt such as fish, meat. Salt prevent microbialgrowth.
a. Curing b. Salting c. Pickling
4. Fish and meat prevent spoilage by dehydration. The wood smoke contains large
number of compounds, which are anti-microbial and slow recodification of animal fats.
a. Smoking b. Salting c. Pickling
5. It is the process of heating milk below boiling point (or

any liquid or a food) to kill pathogenic bacteria to make
the food safe to eat.
a. Smoking b. Pasteurization c. Salting

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ANSWER - KEY 1.1-2

1.It is a method of preserving food in which the food contents are processed and sealed
in airtight bottles at high temperature. Liquid foods like milk, wine etc.
Answer: a. Bottling
2. Food preserved in vinegar.
Answer: c. Pickling
3. Food preserved in salt such as fish, meat. Salt prevent microbial

growth.
Answer: b. Salting
4. Fish and meat prevent spoilage by dehydration. The wood smoke contains large
number of compounds, which are anti-microbial and slow recodification of animal fats.
Answer: a. Smoking
5. It is the process of heating milk below boiling point (or

any liquid or a food) to kill pathogenic bacteria to make
the food safe to eat.
Answer: b. Pasteurization

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LEARNING OUTCOME # 2 PREPARE THE RAW MATERIALS
CONTENTS:
1. Raw materials needed in salting, curing and smoking

2. Grading and sorting of raw materials for salting, curing and smoking
3. Washing and cleaning guidelines of raw materials for salting, curing and
smoking.
1. Raw materials are sorted and graded in accordance with specification.

2. Eggs for salting are cleaned and wash.
3. Poultry for curing are skinned.
CONDITIONS:
A. Tools
2. Scalers
3. Chopping board
4. Utility tray
B. Equipment
1. Trolleys
2. Wheelers
3. Weighing scale
4. Smoke house
1. Hairnet
2. Apron / lab gown
3. Clean towel
4. Food gloves
5. Mouth mask
1. Fresh eggs
2. Dressed poultry
3. Fresh meat
4. Fish / other marine products
3. Training Materials
 food processing manual

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Methodologies
 Self - paced learning

 Discussion
Assessment Methods:

 Demonstration
 Written Exam
 Oral Questioning / Interview

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Learning Outcome #2: Prepare the raw materials


Identify the different types of salt information sheet

Identify the different types of salt. You are required to get all answer
 Refer to Answer Key 1.2-1 Identify correct. If not, read the information sheet
the different types of salt. again to answer all question correctly

Identify the different types of meat information sheet
Identify the different types of meat You are required to get all answer
 Refer to Answer Key 1.2-2 correct. If not, read the information sheet
Identify the different types of meat again to answer all question correctly

Identify the different types of information sheet
marine products
 Answer self-check1.2-3 Compare answer with the answer key.

Identify the different types of You are required to get all answer
marine products correct. If not, read the information sheet
Identify the different types of
marine products
Identify the quality grade used in information sheet
meat
Identify the quality grade used in You are required to get all answer
meat correct. If not, read the information sheet
Identify the quality grade used in
meat
 Read information sheet 1.2- 5 Perform all activities required by the

Identify the kinds of cut poultry information sheet
parts
Identify the kinds of cut poultry You are required to get all answer
parts correct. If not, read the information sheet
Identify the kinds of cut poultry
parts

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Identify the steps in cleaning the information sheet
raw materials for food
Identify the steps in cleaning the You are required to get all answer
raw materials for food correct. If not, read the information sheet
Identify the steps in cleaning the
raw materials for food

Perform the steps in cleaning information sheet

Perform the steps in cleaning You are required to get all answer
 Refer to Answer Key 1.2-7 correct. If not, read the information sheet
Perform the steps in cleaning again to answer all question correctly

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IDENTIFY THE DIFFERENT TYPES OF SALT
Learning Objective:
1. Understand and identify the different types of salt.
Introduction:
Preparing the raw materials, preparing and knowing the different types of meat,
salt and marine products is very indispensable within our knowledge and attitudes
specifically on the importance of cleanliness, sanitation and hygiene. These raw
materials needed for preparing the different products and how will you use the different
methods of preserving the food. Those methods will help you to prolong the shelf life of
the product. In this module you will know how the different raw materials needed in
different products. And by that the raw materials needed in processing will know what
are those different types of salt, meat and other marine products.
Raw materials
Salt
In the kitchen, there’s no ingredient more important than salt. Aside from being
one of the five basic taste (salty, bitter, sour, and umami), salt has properties that
release food molecules into the air, giving the food an aroma an integral part of taste. If
you’ve ever eaten your favourite food while suffering a cold, you’ll know just how
important smell is. That’s why the different types of salt are important to distinguish
between.
Salt also highlights and suppresses the different flavours we perceive in our food. In
small amounts, salt curbs bitterness, but enhances sweet, sour and umami, giving
sweet and sour dishes a more two dimensional taste. At higher concentrations, it
reduces sweetness and enhances umami, making it perfect for savoury and meat
dishes.
1. Table salt7.Kalanamak
2. Kosher salt8.Flake salt
3. Sea salt 9. Black Hawaiian salt
4. Himalayan pink salt 10. Red Hawaiian salt
5. Celtic sea salt
6. Fleur de sel

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1. Table salt
salt that is used at table rather than for cooking.

It’s highly refined and finely ground, with
impurities and trace minerals removed in the
process. It’s also treated with an anti-caking
agent to keep from clumping
2. Kosher salt
salt is a mineral, and as such, pure salt is always

kosher. Some brands of salt have a kosher
symbol on the package, and that way you know
that a reliable kosher certification agency is
checking to make sure that nothing else gets
mixed in to the salt and that it’s 100% kosher.
4. Himalayam Pink salt
is rock salt halite mined from the Punjab region of

modern Pakistan. The salt often has a pinkish tint
due to mineral impurities. It is primarily used as a
food additive as table salt, but is also used as a
material for cooking and food presentation,
decorative lamps, and spa treatments.
5. Celtic Sea salt

salts are authentic, unprocessed, whole salts,
guaranteed to be optimally balanced in mineral
content and to be free from pesticides, herbicides
and harmful chemicals.

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6. Fleur de Sel
also "flower of salt"
in Portuguese, Spanish and Catalan) is a salt
that forms as a thin, delicate crust on the surface
of seawater as it evaporates.
7. Kala Namak
is a kiln-fired rock salt used in South Asia with a
sulphurous, pungent-smell. It is also known as
"Himalayan black salt and manufactured from the
salts mined in the regions surrounding the
Himalayas. The condiment is composed largely
of sodium chloride with several other
components lending the salt its colour and smell.
8.Flake salt
are a category of salt characterized by their dry,
plate-like lamellose crystals. Their structure is a
result of differing growth rates between the faces
and edges of the crystal, an effect that can be
achieved in various ways.[1] Flake salts may
occur naturally but can also be produced by a
variety of methods, including boiling brine over
metal salt pans or evaporating it in greenhouse
solar evaporators.
9. Black Hawaiian salt Describes both a style of salt and the land where
the salt is made. All salts harvested in Hawaii are
by definition Hawaiian. However, some salts that
are sold as “Hawaiian” are produced elsewhere,
and only through processing are made to look
like traditional Hawaiian salts.
10. Red Hawaiian salt Red Hawaiian salt, also known as Alaea sea salt,
is a traditional salt used widely in Hawaii for both
seasoning and preserving. It gets its red colour
from the addition of “Alaea,” baked volcanic clay
that enriches the salt with iron oxide. This natural
red clay also gives the salt a subtle, mellow
flavour that distinguishes it from other sea salts.

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SELF - CHECK 1.2-1

Identification: Write the correct answer
1. It is a category of salt characterized by their dry, plate-like lamellosecrytals.

2. It is a kiln-fired rock salt used in South Asia with a sulphurous,pungent – smell. It is
also known as “himalayam black andmanufactured from the salts mined in the regions
surrounding the Himalayas.
3. It is describing both a style of salt and the land where the salt is made.
4. It is also known as Alaea sea salt, is a traditional salt used widely in Hawaii for both
seasoning and preserving.
5. It is highly refined and finely ground, with impurities and traces minerals remove in
the process.

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ANSWER KEY 1.2-1

1. It is a category of salt characterized by their dry, plate-like lamellosecrytals.

Answer: Flake salt
2. It is a kiln-fired rock salt used in South Asia with a sulphurous,pungent – smell. It is
also known as “himalayam black and manufactured from the salts mined in the regions
surroundingthe Himalayas.
Answer: Kala namak
3. It is describes both a style of salt and the land where the salt is made.
Answer: Black Hawaiian salt
4. It is also known as Alaea sea salt, is a traditional salt used widely in Hawaii for both
seasoning and preserving.
Answer: Red Hawaiian salt
5. It is highly refined and finely ground, with impurities and traces mineralsremove in
the process.
Answer: Table salt

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IDENTY THE DIFFERENT TYPES OF MEAT
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be

1. Understand and identify the quality of different types of meat.
Introduction:
Preparing the raw materials, understand and knowing the different types of meat,
salt and marine products is very indispensable within our knowledge and attitudes
specifically on the importance of cleanliness, sanitization and hygiene. These raw
different products; each product has contained different quality needed to have a good
quality product. And by that the raw materials needed in processing will know what are
those different types of meat.
Types of meat
Benefits
 While fat has certainly gotten a bad rap with its link to heart disease, there is no
question that a certain amount of fat in your diet is essential. Pork certainly
contains fat, but it does not have as much as red meat, making it a good way to
get the fat in your diet that you need without overdoing it.
 Like fat, protein is another absolute essential in the human diet. Meat products
are known for their high protein content, and pork provides plenty of protein
without as much fat as red meat. Protein is especially essential for people looking
to increase their muscle mass.
 In addition to vitamins, pork also provides a number of beneficial minerals which
include both zinc, phosphorus, and selenium. The combination of these three
minerals help promote the growth of new cells in the body, boost the immune
system, strengthen teeth and bones, and also help protect the walls of blood
vessels.
Concerns
 Pork production is notorious for its overuse of antibiotics, a practice that is

contributing a national public health crisis. The antibiotics you or a loved one
could need someday to treat an infection may not work as a result. According to
a study released earlier this year, pig farming is the worst offender by far, using
four times as much antibiotic per pound of meat as cattle ranching and
significantly more than chicken production.
 Forget about cancer. With line speeds the number of hogs killed per hour getting

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 faster and faster, food safety advocates warn that the quality of meat is at risk.
2. Beef
Is the culinary name for meat from cattle, particularly skeletal muscle. Humans have
been eating beef since prehistoric times. Beef is a source of high-quality protein and
nutrients
Benefits
 The protein comprised in one daily serving of red meat contains the amino acids
you need for muscle building and tissue repair.
 Protein also assists in producing the enzymes and hormones that are required
by your body to help to prevent illness. Protein consumption has also been
linked to weight loss due to its ability to satisfy hunger and reduce appetite
after being eaten.
Concerns
 Increases risk of cancer
 Increases risk of heart diseases and diabetes
 Any meat carries the risk of food-borne illnesses
 To make cows grow at an unnaturally fast rate, the cattle industry feeds them
with pellets full of hormones
 Along with animal-derived foods, you ingest faecal material, antibiotics, dioxins,
and a host of other substances that can accumulate in your body and remain
there for years.
3. Chicken
is the most common type of poultry in the world. Owing to

the relative ease and low cost of raising them in
comparison to animals such as cattle or hogs, chickens
have become prevalent throughout the cuisine of cultures
around the world, and their meat has been variously
adapted to regional tastes.
Benefits
 Chicken is a lean meat that contains little fat and is concentrated in easily
identifiable places. Skin is the tissue where it accumulates the most. On the
contrary, the thigh and the breast are the two pieces with the least lipids, the
latter with only 60 milligrams of fat per 1 gram of meat. In addition, it contains
less saturated fat than red meat and most of these are concentrated, again, in

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 the skin. Therefore, it is advisable to remove it if you want to avoid consumption.

 Vitamins such as A, B6, B12, niacin, thiamine or riboflavin, or minerals such as
iron, zinc, magnesium, potassium or phosphorus are present in this delicious
meat. It is also low in sodium, so it can be consumed by those suffering from
hypertension.
Concerns
 It significantly increases your risk of cancer
 It increases your risk of heart disease and diabetes
 Eating meat makes it harder to maintain a healthy body weight
4. Turkey
is the meat from turkeys, typically domesticated turkeys but

also wild turkeys. It is a popular poultry dish, especially in North
America, where it is traditionally consumed as part of culturally
significant events, thanksgiving and Christmas, as well as in
standard cuisine.
Benefits
 Get Your Protein. There are about 32 grams of protein in a 4-ounce serving of
turkey, making it a very good source of these essential amino acids. Just one
serving of turkey provides 65 percent of your recommended daily intake of
protein. Eat a turkey sandwich for lunch and you'll almost have your daily protein
covered. Its protein content makes turkey a healthy meat choice.
 Protect yourself from cancer. A little-known health benefit of turkey is that it
contains trace minerals thought to aid in cancer prevention. Turkey contains
selenium, which is essential for the healthy function of the thyroid and immune
system. Selenium also has an essential role to play in your antioxidant defence
system, helping to eliminate cancer-friendly free radicals in the body.

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SELF - CHECK 1.2-2


1. It is a popular poultry dish, especially in North America, where it istraditionally
consumed as part of culturally significant events, thanks giving and Christmas, as well
as in standard cuisine.
a. Pork b. Beef c. Chicken d. Turkey
2. It is the most common type of poultry in the world.
3. It is the culinary name for meat from cattle, particularly skeletal muscle.

4. It is the culinary name for the meat of a domestic pig (Sus scrofadomesticus). It is the

most commonly consumed meat worldwide.

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ANSWER KEY 1.2-2

1. It is a popular poultry dish, especially in North America, where it istraditionally

consumed as part of culturally significant events,thanks giving and Christmas, as well
as in standard cuisine.
Answer: d. Turkey
2. It is the most common type of poultry in the world.
Answer: c. Chicken
3. It is the culinaryname for meat from cattle, particularly skeletal muscle.

Answer: b. Beef
4. It is the culinary name for the meat of a domestic pig (Sus scrofadomesticus). It is the

most commonly consumed meat worldwide.
Answer: a. Pork

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IDENTIFY THE DIFFERENT TYPES OF MARINE PRODUCTS
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be

1. Understand and identify the different types of marine products.
Introduction:
Preparing the raw materials, understand and knowing the different marine
products is very indispensable within our knowledge and attitudes specifically on the
importance of cleanliness, sanitization and hygiene. These raw materials needed for
preparing the different products and how will you use the different methods of
preserving the food. Those methods will help you to prolong the shelf life of the product.
In this module you will know how the different raw materials needed in different
products; each product has contained different quality needed to have a good quality
product. And by that the raw materials needed in processing will know what those
different types of marine products are.
Fish and other Marine Products
Fish as Food
Fish has been an important source of protein and other nutrients for human form
time immemorial.
In culinary and fishery contexts, fish may include s
hellfish, such as molluscs, crustaceans and echinoderms
Common species of fish and shellfish used for food
Mild flavour Moderate flavour Full flavour
Delicate texture Basa, flounder, hake, Anchovy, herring, lingcod, Atlantic mackerel
scup, rainbow trout, moi, orange, roughly,
hard-shell. atlantics.

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Medium texture Black sea bass, Sable fish, atlantics Escolar, Chinook
European sea bass, salmon, Coho salmon, salmon, chum salmon,
hybrid stripe bass, skate, crab American shad.
bream
Arctic char, carp, Barramundi, cusk, Barracuda, Chilean

catfish, dory, grouper, dogfish, kingkip, sea bass, cobia,
Firm texture halibut, monkish, mahimahi, opah, mako crooker, eel
pompano, dover sole. shark
Species
Over 32,000 species of fish have been described, making them the most diverse
group of vertebrates. In addition, there are many species of shellfish. However, only a
small number of species are commonly eaten by humans.

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SELF – CHECK 1.2-3

Enumeration: Write the correct answer
1. What are the different types of texture?
2. In culinary and fishery contexts, what are the different fish may includeshellfish.
3. What are the different flavour in common species of fish and shellfishuse for food.
4. In delicate texture, what are the mild flavour in common species of fish and shellfish
used for food? Give at least 3.
5. In medium texture, what are the mild flavour in common species of fish and shellfish

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ANSWER KEY 1.2-3

1. What are different types of texture?

Answers: Delicate texture, Medium texture, Firm texture
2. In culinary and fishery contexts, what are the different fish may includeshellfish
Answers: molluscs, crustaceans and echinoderms
3. What are the different flavour in common species of fish and shellfishused for food.
Answers: Mild flavour, Moderate flavour and Full flavour
4. In delicate texture, what are the mild flavours in common species of fishand shellfish
Answers: Basa, flounder, hake, scup, rainbow, trout, hard-shell
5. In medium texture, what are the mild flavours in common species of fishand shellfish
Answers: Arctic char, carp, catfish, dory, grouper, halibut, monkfish,Pompano, dover
sole.

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IDENTIFY THE QUALITY GRADE USED IN MEAT
Learning Objective:
1. Understand and identify the different quality grade used in meat
Introduction:
Preparing the raw materials, preparing and knowing the different quality grade
used in meat is very indispensable within our knowledge and attitudes specifically on
the importance of cleanliness, sanitization and hygiene. These raw materials needed for
products. And by that the raw materials needed in processing will know what those
different quality grade used in meat are
Grades of meat
Quality Grades- Beef
Quality grades are reflective of the eating quality of beef. Beef carcasses are cut
between the 12th and 13th rib, making the ribeye easy to view. United States Department
of Agriculture (USDA) Graders evaluate the distribution on marbling in the ribeye. The
age or maturity of the animal is also factored in the quality grade.
This ribeye on the left is the most of you probably leaned towards. It has a greater
amount of marbling in the ribeye. Marbling is the white pieces of fat that are seen inside
the lean. Additionally, it has a brighter more cherry red colored ribeye. The ribeye on the
right does have less fat along the ribeye. However, it has less marbling than the other
ribeye. In addition it has a dulter color to the meat.
Prime is the highest quality of beef available. They have the most marbling and are sure
to provide a wonderfully juicy and extremely tasty eating experience.

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Choice is still high quality beef that has less marbling than prime. Consumers are going
to receive a delicious and juicy eating experience. Tender cuts are still great for grilling
and other dry cooking methods, while less tender cute are more suitable for a liquid
added type of cooking.
Select is a uniform, leaner quality of beef. It still is tender and can provide pleasurable
eating experiences, having less marbling. Select beef is going to tend to be less juicy
and tender than prime or select.
Maturity or age is harder for the everyday consumer to see in the supermarket. This is
taken into consideration when the USDA graders are grading the carcasses. Graders
take the color of the ribeye in the combination with the skeletal maturity to come up with
this component of the quality grade.
Quality grading is a voluntary service that is provided by the USDA and paid for the
processor and producers. The USDA has stamps they use to identify what quality the
carcass.
The quality of the pork depends on its color, texture and marbling which can be
determined by visual evaluation or scientific tests such as ultimate. French pork is more
tender and juicy when it is reddish pink, firm and non-exudative. The chart below helps
to demonstrate the variations in pork quality.
Lamb Grades
Lamb grades are based on age, conformation, and other lean quality factors
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such as color. There are five quality grades: prime, choice, good, utility, and cull. More
than 90% of lamb in the US will grade USDA prime and choice.
Poultry Grading
U.S. Grade A. A lot of ready-to-cook poultry, parts, or poultry food products consisting of
one or more ready-to-cook carcasses or parts, or individual units of poultry food
products of the same kind and class, each of which conforms to the requirements for A
quality may be designated as U.S. Grade A.
U.S. Grade B. A lot of ready-to-cook poultry or parts consisting of one or more ready-to-
cook carcasses or parts of the same kind and class, each of which conforms to the
requirements for B quality or better may be designated as U.S. Grade B.
U.S. Grade C. A lot of ready-to-cook poultry or parts consisting of one or more ready-to-
cook carcasses or parts of the same kind and class, each of which conforms to the
requirements for C quality or better, may be designated as U.S. Grade C.
American consumers can be confident that the Food Safety and Inspection Service
(FSIS), the public health agency in the USDA, ensures that meat and poultry products
are safe, wholesome, and correctly labelled and packaged.
Under the Federal Meat Inspection Act and the Poultry Products Inspection Act , FSIS
inspects all raw meat and poultry sold in interstate and foreign commerce, including
imported products. The Agency monitors meat and poultry products after they leave
federally inspected plants.
Poultry grades standards have changed over the years to reflect development in poultry
production, processing and marketing, standards for ready to cook poultry were added
to the regulations in 1950.
Quality Factors for carcasses and Parts of Poultry

The following factors must be considered when determining the quality of an individual
ready to cook carcass or part.
Conformation
The structure or shape of the bird may affect the distributed amount of meat, while
certain defect detracts from its appearance. Some of the defects that should be note
dare breasts that are defined, crooked, knobby, or V-shaped; backs that are crooked or
hunched; legs and wings that are deformed; and bodies that are definitely wedge-
shaped.
Fleshing
The drumsticks, thighs, and breast carry the bulk of the meat. There is, however,
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a define correlation between the covering of the flesh over the back and the amount of
flesh on the rest of the carcass. Females almost invariably carry more flesh over the
back and will generally have a more rounded appearance to the breast, thighs, and
legs. The common defects in fleshing are V-shaped or concave, rather than full and
rounded; breast that are full near the wishbone, but taper sharply to the rear; legs and
drumsticks that are thin; and backs that have insufficient flesh to cover the vertebrae
and hip bones.
Fat Covering
Fat in poultry is judged entirely by accumulation under the skin. This is true even
for chicken parts. Accumulation occurs first around the feather follicles in the heavy
feather tracts. Poorly fattened birds may have some accumulation of fat in the skin
along the heavy feather tracts on the breast.
Feathers
Processors try to eliminate the problem of feathers by moving poultry to slaughter

after feathering cycles are over. There is, for instance, a very short period within which
the slaughtering of ducklings must be done. With other classes, the period is longer and
attention is given primarily to noting if the bulk of the pins have sufficient brush on them
to facilitate pickingto Grade and size Eggs
How can you tell the difference between a good egg and a bad egg? Eggs are
rated and graded into three classifications determined by the United States Department
of Agriculture (USDA). If you have chickens and plan on selling eggs, grading and sizing
is required. As a general rule, you should grade all your eggs before you store, sell or
consume them.
When grading eggs, both the interior and exterior quality is measured. This
process does not take into account weight or shell color. According to USDA guidelines,
eggs are graded and labelled as AA, A, and B. U.S. Grade AA eggs are nearly perfect.
The whites are thick and firm and the yolks are free from any defects. The shells are
clean and without cracks. U.S. Grade A eggs appear to be the same as Grade AA, but
the difference is a slightly lower interior quality. U.S. Grade B eggs are noticeably
different. They may have slight stains and be irregular in shape and size. The quality of
the interior is further reduced. Grade B eggs are not sold in supermarkets, but are used
commercially in powdered egg products or liquid eggs.
Grading Eggs
Exterior Grading
Begin the egg grading process by checking the quality of the shell. The ideal
eggshell is clean, smooth and oval in shape with one end slightly bigger than the other.
Eggs with cracked or broken shells should be discarded. If you are selling the
eggs, remove any with unusual shapes, textures or thin spots on the shell. While they
are edible, they break easily and will be unacceptable because of their appearance.
Interior Grading

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Using an egg candler will allow you to examine the air cell, the egg white (called
albumen) and the yolk. Candling also lets you check for spots and cracks. Listed below
are the different components to observe when candling an egg:
Air Cell Depth – The air cell is the empty space between the shell and the white usually
found at the bigger end of the egg. As the egg ages, the air cell depth grows and the
quality of the egg diminishes.
White or Albumen - The white of the egg is called the albumen. The quality is based
on its clarity and thickness. Look for a clear color without discolorations or floating
foreign matter. Thick albumen allows limited movement of the yolk and indicates a
higher quality egg.
Yolk - The quality of the yolk is determined by the distinctness of its outline and other
features like size, shape and absence of any blemishes or blood spots. It should be
surrounded by a dense layer of albumen.
Spots - Candling can help reveal foreign matter like blood spots or meat spots. Eggs
with interior spots should not be sold.
USDA Grade Standard Chart: This table is a quick reference for determining the grade
of an egg by candling. (From the article: Proper Handling of Eggs: From Hen to
Consumption by the Virginia Cooperative Extension)
Sizing Eggs
If you plan on selling your eggs, you need to sort and size them. Large and extra-large
eggs are the best sellers. You might be surprised to learn that eggs are not sized
individually, but rather sized by the combined weight of one dozen eggs. A size
breakdown by weight can be found in the chart on the right.
While there are a few things to learn about grading and sizing eggs, the process is not
difficult. You will be able to master the technique quickly with just a little bit of practice.
For more information about grading and sizing eggs, you can refer to the Virginia
Cooperative Extension and the American Egg Board.

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SELF - CHECK 1.2-4

1. A lot of ready-to-cook poultry, parts, or poultry food products consistingof one or more
ready-to-cook carcasses or parts, or individual units of poultry food products.
a.) U.S. Grade A b.) U.S. Grade B. c.) U.S. Grade C.
2. A lot of ready-to-cook poultry or parts consisting of one or more ready-to-cook

carcasses or parts of the same kind and class.
a.) U.S. Grade A b.) U.S. Grade B. c.) U.S. Grade C.
3. The structure or shape of the bird may affect the distributed amount of meat, while
certain defect detracts from its appearance.
a.) Conformation b.) Fleshing c.) Fat covering
4. A define correlation between the covering of the flesh over the back and the amount
of flesh on the rest of the carcass.
5. Is judged entirely by accumulation under the skin. This is true even for chicken parts.
Accumulation occurs first around the feather follicles in
the heavy feather tracts.

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ANSWER KEY 1.2-4

1. A lot of ready-to-cook poultry, parts, or poultry food products consisting of one or

more ready-to-cook carcasses or parts, or individual units of poultry food products.
Answer: a.) U.S. Grade A
2. A lot of ready-to-cook poultry or parts consisting of one or more ready-to- cook

carcasses or parts of the same kind and class.
Answer: b.) U.S. Grade B.
3. The structure or shape of the bird may affect the distributed amount of meat, while
certain defect detract from its appearance.
Answer: a.) Conformation
4. A define correlation between the covering of the flesh over the back and the amount
of flesh on the rest of the carcass.
Answer: b.) Fleshing
5. Is judged entirely by accumulation under the skin. This is true even for chicken parts.
Accumulation occurs first around the feather follicles in the heavy feather tracts.
Answer: c.) Fat covering

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IDENTIFY THE KINDS OF CUT POULTRY PARTS
Learning Objective:
1. Understand and identify the different kinds of cut in poultry parts.
Introduction:
Preparing the raw materials, identifying and knowing the kinds of cut in poultry
parts is very indispensable within our knowledge and attitudes specifically on the
importance of cleanliness, sanitization and hygiene. These raw materials needed for
products. And by that the raw materials needed in processing will know what the kinds
of cut in poultry parts are.
Cutting Poultry Parts
The USDA standards of quality apply to poultry parts cut in the manner described
below and illustrated in the figures. While most descriptions were developed when parts
were cut from a carcass by hand, most processors today disjoint whole carcass by
machine. Machine cut parts may be graded provided they are not misshapen and have
nearly the same appearance as they had prior to cutting from the carcass.
Poultry halves
Prepared by making a fuelling the back and breast split of the carcass to produce
approximately equal right and left sides. Portions of the backbone must remain on both
halves. The cut may be no more than one-fourth inch from the outer edge of the
sternum (breast bone).
Front poultry halves
Include the full breast with corresponding back portion, and may not include
wings, wing meant, or portions of wing.
Rear poultry halves
Include both legs and adjoining portion of the back.
Quarters

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Consist of the entire eviscerated poultry carcass which has been cut into four equal
parts, excluding the neck.
Breast quarters
Consist of half a breast with the wing and a

portion of the attached.
Leg quarters consist of a high and
drumsticks, with a portion of the back
attached. It may also include abdominal fat
and a maximum of two ribs
Breasts are separated form the back at the

shoulder joint and by a cut running backward
and down ward form that point along the
junction of the vertebral and sternal ribs.
Breasts with ribs are separated from the back at the junction of the vertebral ribs and
back. Breast with ribs maybe cut along the breastbone to make two approximately equal
halves or wishbone portion removed.
split breast with back portion or breast halves with back portionare prepared by making
a full length cut of front poultry halves without wing.

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SELF CHECK 1.2-5

1.
2.
3.
4.
5.

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ANSWER KEY 1.2-5

1.
Answer: Front poultry halves
2.
Answer: Rear poultry halves
3.
Answer: Breast quarter without wing
4.
Answer: Leg quarters
5.
Answer: Split breast with back portion

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IDENTIFY THE STEPS IN CLEANING THE RAW MATERIALS FOR FOOD
Learning Objective:
1. Understand and identify the steps in cleaning the raw materials for food.
Introduction:
Preparing the raw materials, identifying and knowing the steps in cleaning the
raw materials for food is very indispensable within our knowledge and attitudes
the kinds of steps in cleaning the raw materials for food.
Washing Food: Does it Promote Food Safety
Historically, we equate washing to cleanliness. We wash clothes, linens, cars,

dishes, and ourselves. So, it is logical that many people believe meat and poultry can
be made cleaner and safer by washing it. Is this true? Doe’s washing meat, poultry,
eggs, fruits, and vegetables make them safer to eat?
Washing Meat and Poultry
Washing raw poultry, beef, pork, lamb, or veal before cooking it is not
recommended. Bacteria in raw meat and poultry juices can be spread to other foods,
utensils, and surfaces. We call this cross-contamination.
Some consumers think they are removing bacteria and making their meat or
poultry safe. However, some of the bacteria are so tightly attached that you could not
remove them no matter how many times you washed.
But there are other types of bacteria that can be easily washed off and splashed
on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to
foodborne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature
kills the bacteria, so washing food is not necessary.
Using a food thermometer is the only sure way of knowing if your food has
reached a high enough temperature to destroy foodborne bacteria. Cook all raw beef
and veal steaks, roasts, and chops to a minimum internal temperature of 145 °F as
measured with a food thermometer before removing meat from the heat source. For
safety and quality, allow meat to rest for at least three minutes before carving or
consuming. For reasons of personal preference, consumers may choose to cook meat
to higher temperatures.
Soaking Meat and Poultry

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Callers to the USDA Meat and Poultry Hotline sometimes ask about soaking
poultry in salt water. This is a personal preference and serves no purpose for food
safety. If you choose to do this, however, preventing cross-contamination when soaking
and removing the poultry from the water is essential. Meat or poultry should be kept in
the refrigerator while soaking.
Sometimes consumers wash or soak country ham, bacon, or salt pork because
they think it reduces the sodium or salt enough to allow these products to be eaten on a
sodium-restricted diet. However, very little salt is removed by washing, rinsing, or
soaking a meat product and is not recommended.
Cross-Contamination
Hand washing after handling raw meat or poultry or its packaging is a necessity
because anything you touch afterwards could become contaminated. In other words,
you could become ill by picking up a piece of fruit and eating it after handling raw meat
or poultry.
Wash hands with warm water and soap for 20 seconds before and after handling
food, and after using the bathroom, changing diapers, tending to a sick person, blowing
your nose, sneezing and coughing, and handling pets.
It is important to prevent cross-contamination from raw meat or poultry juices by

washing counter tops and sinks with hot, soapy water. For extra protection, you may
sanitize with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of
water.
Packaging materials from raw meat or poultry also can cause cross-contamination.
Never reuse them with other food items. These and other disposable packaging
materials, such as foam meat trays, egg cartons, or plastic wraps, should be discarded.
Washing Eggs
Do not wash eggs before storing them. Washing is a routine part of commercial
egg processing and the eggs do not need to be washed again. Federal regulations
outline procedures and cleansers that may be used. "Bloom," the natural coating on
just-laid eggs that helps prevent bacteria from permeating the shell, is removed by the
washing process and is replaced by a light coating of edible mineral oil which restores
protection. Extra handling of the eggs, such as washing, could increase the risk of
cross-contamination, especially if the shell becomes cracked.
Washing Produce
Before eating or preparing fresh fruits and vegetables, wash the produce under
cold running tap water to remove any lingering dirt. This reduces bacteria that may be
present.
If there is a firm surface, such as on apples or potatoes, the surface can be

scrubbed with a brush. Consumers should not wash fruits and vegetables with
detergent or soap. These products are not approved or labelled by the U.S. Food and

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Drug Administration (FDA) for use on foods. You could ingest residues from soap or
detergent absorbed on the produce.When preparing fruits and vegetables, cut away any
damaged or bruised areas because bacteria that cause illness can thrive in those
places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality
and food safety.

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SELF- CHECK 1.2-6
1. Hand washing after handling raw meat or poultry or its packaging is anecessity
because anything you touch afterwards could becomecontaminated.
2. It is a routine part of commercial egg processing and the eggs do not need to be
washed again.
3. It is the only sure way of knowing if your food has reached a high enough
temperature to destroy foodborne bacteria.
4. What is the minimum internal temperature °F to Cook all raw beef and veal steaks,
roasts, and chops to a measured with a food thermometer before removing meat from
the heat source.
5. In washing the eggs, what are best water to clean the eggs to removelingering dirt
and to reduce bacteria that may be present.

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ANSWER KEY 1.2-6
1. Hand washing after handling raw meat or poultry or its packaging is anecessity
because anything you touch afterwards could become contaminated.
Answer: cross contamination
2. It is a routine part of commercial egg processing and the eggs do not need to be
washed again.
Answer: washing eggs
3. It is the only sure way of knowing if your food has reached a high enough
temperature to destroy foodborne bacteria.
Answer: Thermometer
4. What is the minimum internal temperature °F to Cook all raw beef andveal steaks,
roasts, and chops to a measured with a food thermometer before removing meat from
the heat source.
Answer: 145°F
5. In washing the eggs, what are best water to clean the eggs to removelingering dirt
and to reduce bacteria that may be present.
Answer: cold running tap water

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PERFORM THE STEPS IN CLEANING
Learning Objective:
1. To know how to perform the steps in cleaning.
Introduction:
Preparing the raw materials, identifying and knowing the steps in cleaning the
raw materials for food is very indispensable within our knowledge and attitudes
the kinds of steps in cleaning the raw materials for food.
How to clean a fish
Scale the fish
Streaking
Fillet
Skin the fish
After the catching, or even the buying, there are a few steps between the lake and your
plate. While not for the eternally queasy, cleaning a fish is not as messy as one might
think. And don't worry about the guts. It's part of the full fishy experience. Cover your
work area with plenty of newspaper or heavy paper bags. Have a plastic bag handy for
the guts, bones, etc. Make sure to seal them well before disposing.
Step 1: Prepare the body
First, wash the fish in cool running water to remove any slime. With a sharp knife, cut off
the pectoral fins on both sides of the fish. Not all fish need scaling. If you're not sure, run
the blade of the blunt knife at almost a 90 degree angle to the body from tail end to
head. If the scales are thick and come up easily, you need to remove them. Continue
until the body is smooth.
Step 2: Gut the fish
Using the sharp knife, drive the blade point into the vent (small anal opening near the
tail, where the body begins to widen). Cut right through the belly all the way to the gills.
Remove the guts from the cavity.
Step 3: Remove Head and Tail

Cut the head off right below the gills. Cut the tail where it joins the body.
Step 4: Remove Dorsal Fin and Bones

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Cut along the length of each side of the dorsal fin (top) of the fish. Remove the dorsal fin
and connected bones by giving a quick pull from tail end to head. This step is not
essential, but eliminates those tiny, annoying bones that can ruin a meal.
How to prep a Fish for Cooking
There are many different ways of preparing fish. This article will give you a few
simple tips on how to prepare and season fish for cooking. It will also teach you how to
cut, skin, and gut whole fish.
Preparing and Seasoning Fish for Cooking
1. Allow frozen fish to thaw in the fridge before you cook it.If you are working with frozen
fish, you might want to take it out of the freezer and let it thaw in the fridge. Do not let it
thaw in the kitchen, or it may spoil.
2. Rinse the fish before you season it. Gently massage the flesh to get rid of any watery
residue or scales. Pat the fish dry, and then season it with olive oil, herbs, or a
marinade.
3.Most fish only need to be marinated for 15 to 30 minutes; tuna can be marinated for
up to 4 hours. Rinse your fish fillets or steaks, and pat them dry with paper towels. Soak
them in your desired marinade and leave them in the fridge so that it does not spoil.
Once they are done marinating, grill them.
 If you are not marinating the fish, consider brushing on some olive oil along with
your desired seasoning instead.
Consider cutting shallow slits into the side of skin-on fish before seasoning and cooking
it. This helps the flavors penetrate into the meat better.
4. Consider cutting large fish, such as salmon or tuna, into steaks for grilling. Chill your
fish in the fridge or freezer until it is stiff. Cut the fish into ½ to 1 inch (1.27 to 2.54
centimeters) thick slices using a sawing motion. Trim away any belly fat or bones. If
needed, peel away the skin.
 If you are making salmon, consider leaving the skin on. The skin will help hold it
together while it grills. It comes off easily once the fish is cooked.
5. Consider cutting fish fillets into smaller pieces before pan frying them. Cut the fillet
width-wise into four smaller pieces. This will make the fish easier to handle in the frying
pan. For seasoning, try coating the fish with a mixture made from a beaten egg and
water. Dip the fish into cornmeal or breadcrumbs seasoned with salt and pepper just
before you toss it onto the frying pan.
 This is great for delicate fish, such as sole.
6.Season fish fillets with oil, herbs, and spices before baking them. Brush some oil or
melted butter onto the fish; this will keep it moist. Next, add some dried herbs, such as
basil, rosemary, dill, or thyme. You can also use spice blends, salt, pepper, or even
minced garlic. A squirt of lemon is great for any type of fish.
PROCESS FOOD BY
SELF - CHECK 1.2-7
1-8. What are the steps in cleaning the fish?

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ANSWER KEY1.2-7
1-8. What are the steps in cleaning the fish?
Answer:
Scale the fish
Streaking
Fillet
Skin the fish
Prepare the body
Gut the fish
Remove head and tail
Remove dorsal fin and bones\

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LEARNING OUTCOME # 3 PREPARE SALTING AND CURING

SOLUTION AND MIXTURE
CONTENTS:
1. Ingredients needed for salting, curing and smoking
2. Importance of Operating Healthy Safety
1. Required salt and other ingredients and adjuncts for salting and curing
are measured and weigh in line with approved specifications and OHS
requirements.
2. Required ingredients for pumping pickle, cover pickle and dry cure
mixture are measured and weigh in line with approved specification.
CONDITIONS:
A. Tools
2. Scalers
3. Chopping board
4. Utility tray
B. Equipment
1. Trolleys
2. Wheelers
3. Weighing scale
4. Smoke house
1. Hairnet
2. Apron / lab gown
3. Clean towel
4. Food gloves
5. Mouth mask

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1. Fresh eggs
2. Dressed poultry
3. Fresh meat
Methodologies

 Discussion
Practical demonstration
Assessment Methods:

 Demonstration
 Written Exam
Oral Questioning / Interview

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Learning Outcome #3: Prepare Salting and Curing Solution and Mixture

Ingredients needed for salting, curing information sheet
and smoking
Refer to Answer Key 1.3-1 Ingredients Compare answer with the answer key.
needed for salting, curing and smoking You are required to get all answer
correct. If not, read the information
sheet again to answer all question
correctly

Importance of operating Health Safety information sheet
Importance of Operating Health You are required to get all answer
Safety correct. If not, read the information
sheet again to answer all question
 Refer to Answer Key 1.3-2
correctly
Importance of operating Health
Safety

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INGREDIENTS NEEDED FOR SALTING, CURING AND SMOKING
Learning Objective:
1. To know the different ingredients needed for salting, curing and

Smoking.
Introduction:
To know the different ingredients, knowing the different equipment, tools is very
indispensable within our knowledge and attitudes specifically on the importance of
products and how. will you use the different methods of preserving the food. Those
that the equipment and tools needed in processing will know what are those different
ingredients for salting, curing and smoking.
Salt as preservative
Preserving food with salt is an ancient human practice that dates back before
written records. Beef jerky, pickles, and smoked salmon are all examples of common
foods that are preserved using salt. But are salty foods really safe to eat? How does salt
as a preservative compare with other methods of food safety?
Salt as a Preservative
Salt has been used as a preservative for ages, and works to preserve food in two ways:
1. Salt dries food. Salt draws water out of food and dehydrates it. All living things
require water and cannot grow in the absence of water, including the bacteria
which can cause food poisoning. Salt is used to preserve beef jerky by keeping it
dry, and it prevents butter from spoiling by drawing water out, leaving just the fat.
2. Salt kills microbes. High salt is toxic to most (not all) microbes because of the
effect of osmolarity, or water pressure. Water diffuses between cells in the
environment so that the concentration of solutes (such as salt) is the same on
both sides of the cell. In very high salt solutions, many microbes will rupture due
to the difference in pressure between the outside and inside of the organism.
High salt can also be toxic to internal processes of microbes, affecting DNA and
enzymes. Solutions high in sugar also have the same effects on microbes, which
is why it is used as a preservative of foods such as jams and jellies.
Misconceptions About Salt Preservation

Many people believe that saltier foods are more resistant to microbial growth. As
a result, they are more willing to consume questionable foods if they have higher salt
contents.
Here are the facts. Most bacteria, with the exception of halophiles (salt-
loving bacteria), cannot grow in conditions where the salt concentration is greater
than 10 percent. Molds

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can withstand even higher salt levels. To get 10 percent salt, you would need to
dissolve 180 g salt in 1800 g water, which is approximately equivalent to 1 cup of salt
dissolved in 7.5 cups of water.
How salty is 10 percent salt? Have you ever accidentally swallowed water when
swimming in the ocean? Seawater is 3.5 percent salt. Imagine drinking seawater that is
three times saltier.
What Foods Have Enough Salt (>10 Percent) to Stop Bacteria Growth?
Here is a sample list of foods that many people would consider “salty.” The
percentage of salt is calculated by dividing the total weight of the food by the weight of
salt.
 1 serving McDonald’s French fries (medium): 266 mg/117 g = 0.2 percent salt
 1 serving Doritos, Nacho Cheese flavor: 310 mg/50 g = 0.6 percent salt
 1 serving Campbell’s chicken noodle soup (condensed): 890 mg/126 g = 0.7
percent salt
 1 serving Hormel’s Spam: 767 mg/56 g = 1.4 percent salt
Note that none of these are even close to the 10 percent salt cutoff for preventing
bacterial growth. Traditionally salt-preserved foods are either dried, such as beef jerky,
or require refrigeration after opening, such as pickles or cured ham.
Brines and Condiments
Brines and condiments are known to have high salt content, but do they meet the 10
percent salt requirement to inhibit bacterial growth?
 1 packet ketchup: 67 mg/6 g = 1.1 percent salt

 1 packet mustard: 57 mg/5 g = 1.1 percent salt
 1 packet soy sauce: 493 mg/8 g = 6.1 percent salt
 Poultry brine: 180,000 mg/7560 g = 2.3 percent salt
So, even soy sauce is not salty enough to prevent bacterial growth. Why can it be
kept unrefrigerated? Since soy sauce does not have other essential ingredients
necessary for microbial growth, such as proteins or carbohydrates, there is little risk of
leaving it out on your countertop.
Traditionally Salt-Preserved Foods
So far, the foods we've listed are known to be salty but aren't usually foods in which
we consider salt to be the reason the food can be safely eaten. How about the foods
that are traditionally thought of as salt-preserved foods?
 1 dill pickle: 1181 mg/135 g = 0.9 percent salt

 1 piece beef jerky: 443 mg/20 g = 2.2 percent salt
 1 serving ham: 1.2 percent salt
Even traditionally salt-preserved foods do not meet the 10 percent salt requirement
to stop microbial growth. But additional features about these foods, such as dehydration
(beef jerky) or addition of acid (pickles) or preservatives (ham), help prevent spoilage. In
addition, many salt-preserved foods require refrigeration after opening in order to slow
microbial growth.

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Do Higher Salt Levels Prevent Spoilage Better Than Lower Salt Levels?
For most edible foods, the answer is no, a higher salt concentration doesn't help
keep your food fresh unless you want to risk getting sodium poisoning. Most foods listed
above have salt levels less than 2 percent.
Higher Salt May Actually Help Bacteria Grow
Did you know that bacteria grow best in conditions saltier than most foods we
consume? Science labs where bacteria is routinely grown for experiments use a
solution called “LB,” or Luria Broth, for optimal growth of bacteria. What is the salt
concentration of LB? It is 1 percent or roughly the saltiness of a dill pickle.
Salt Intake Is a Public Health Problem

Even if salt were a good preservative, would it be a good idea? It's thought that
the salt content of the Western diet is contributing to poor health, including kidney
disease. From heart disease to autoimmune disease, to osteoporosis, learn why you
may want to throw away the salt shaker to live longer.
The Salt of This Article
There seems to be plenty of evidence that salty foods aren't microbe proof foods.
That said, anyone asking these questions and learning about food safety is a very wise
consumer. Food poisoning is common. In fact, roughly 75 percent of "stomach flu" in the
United States is actually food poisoning.
While salt isn't the solution, there are many things you can do to keep your food
safe. First of all, practice good kitchen safety. Never use the same cutting board for
raw meat and vegetables or fruits. Buy foods well before the expiration dates. Even if a
food is not expired, if the smell is suspect, throw it out. Stay up to date on the news to
hear of any food poisoning outbreaks. Avoid unpasteurized milk to reduce your risk of
milk-borne infections.
Refrigerate foods promptly after eating and use safe food storage practices. Heat
foods thoroughly when re-heating. It's important to note that even reheating can
sometimes lead to food poisoning. Some bacteria, such as Staph, produce toxins. While
the bacteria are killed in reheating, the toxins are heat stable and persist. Finally, learn
to recognize the signs and symptomsof food poisoning and talk to your doctor if you
are not feeling well.
Meat Curing Methods
Dry Curing
Best used to cure hams, bacon and smaller cuts of meat, dry curing involves
applying the cure mix directly on the meat. After the application, place meat into a
plastic food storage bag and tightly seal. From there, put your meat in the refrigerator
and let the curing process take place. After curing, remove excess salt by rinsing your
meat. The final step is to cook your meat and taste.
Brine Curing
Also called the sweet pickle cure, brine curing is also a favorite for curing meat.

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This method involves combining curing salt and water to create a sweet pickle solution.
To prepare the brine, use a large non-corrosive bowl, such as plastic or glass. To cure,
inject the brine solution into the meat using a meat pump or soak the meat over a period
of time. If you choose to soak, be sure to fully submerge the meat. A plate can be used
as a weight to keep the meat immersed in your brine. Like dry curing, the process takes
place in the refrigerator and the cured meat needs to be cooked when finished.
Combination Curing
When you couple the dry rub cure and brine solution injections, the result is
combination curing. Used to cure hams, this method shortens the curing time and
reduces the risk of spoilage because the process takes place both inside and outside
the ham. Again, curing is done in the refrigerator and the ham is cooked thereafter.
Sausage Curing
The sausage curing method, unlike those previously described, is accomplished

by mixing curing salts and spices with ground meat. The curing process is then done in
the refrigerator. When the curing process is complete, the sausage is cooked before
serving.
Tricks of the Trade
When curing meat, be sure to check out these tips:
1. The amount of time spent curing meat will depend on the thickness and amount
of bone and fat. For thicker cuts of meat, you may want to lengthen the time you
cure.
2. Find your curing style by experimenting with different spices. But be sure not to
exceed the curing levels in the recipe.
3. As a reminder, we recommend labeling the date and time the meat should be
removed from your refrigerator.
4. Cure meat at a temperature between 36 degrees – 40 degrees F. Colder
temperatures will prevent you from curing properly and warmer temps will
encourage spoilage growth.
5. In the case that meat is too salty, soak or boil it in water to remove the excess
salt. In the future, remember to rinse cured meat or reduce curing time.
6. Cured meat is still raw meat, so always remember to cook your meat and poultry
after curing. If you give a home-cure as a gift, remind the recipient that they too
will need to cook it before consuming.
7. Cured meat will turn pink or reddish when cooked. For poultry, use a meat
thermometer to determine when it’s finished cooking.SMOKING AS
PRESERVATION
Smoking, in food processing, the exposure of cured meat and fish products to
smoke for the purposes of preserving them and increasing their palatability by adding
flavour and imparting a rich brown colour. The drying action of the smoke tends to
preserve the meat, though many of the chemicals present in wood smoke (e.g.,
formaldehyde and certain alcohols) are natural preservatives as well.
Smoking is one of the oldest of food preservation methods, probably having arisen
shortly after the development of cooking with fire. The practice attained high levels of
sophistication in several cultures, notably the smoking of fish in Scandinavia and
northwestern North America and the production of smoked hams in Europe and the

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United States. Interest in smoking meats, which had declined during the mid-20th
century owing to the popularity of chemical preservatives, was revived late in the
century by the so-called natural or health food movement.
Whether done on a commercial or a home scale, the smoking technique involves
hanging the meat or placing it on racks in a chamber designed to contain the smoke.
Commercial smokehouses, usually several stories high, often use steam pipes to
supplement the heat of a natural sawdust fire. Hickory sawdust is the preferred fuel.
Whatever the size of the smoking operation, it is imperative that a hardwood fire be
used. The softwood of conifers such as spruce and pine contains pitch, which produces
a film on the meat and imparts a bitter taste. Generally, smokehouse temperatures vary
from 109 to 160 °F (43 to 71 °C), and smoking periods vary from as short as a few
hours to as long as several days, depending on the type of meat and its moisture
content. After smoking, the meat is chilled as rapidly as possible and cut and wrapped
for the retail trade.

PROCESS FOOD BY
SELF - CHECK 1.3-1

1. Best used to cure hams, bacon and smaller cuts of meat, dry curing. Involves
applying the cure mix directly on the meat.
a. Dry curing b. Brine curing c. Combination curing
2.Also called the sweet pickle cure, brine curing is also a favorite for curing Meat.
a. Dry curing b. Brine curing c. Combination curing
3. Salt draws water out of food and dehydrates it. All living things require water and
cannot grow in the absence of water, including the bacteria which can cause food
poisoning.
a. Cross contamination b. Salt kill microbes c. Salt dries foods
4. It is high salt is toxic to most (not all) microbes because of the effect of osmolarity, or
water pressure.
a. Cross contamination b. Salt kill microbes c. Salt dries foods
5. The exposure of cured meat and fish products to smoke for the purposes of
preserving them and increasing their palatability by adding flavour andimparting a rich
brown colour.
a. Smoking b. Pasteurization c. Salting

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ANSWER KEY1.3-1
1. Best used to cure hams, bacon and smaller cuts of meat, dry curing. Involves
applying the cure mix directly on the meat.
Answer: a. Dry curing
2.Also called the sweet pickle cure, brine curing is also a favorite for curing Meat.
Answer:b. Brine curing
3. Salt draws water out of food and dehydrates it. All living things requirewater and
cannot grow in the absence of water, including the bacteria which can cause food
poisoning
Answer:c. Salt dries foods
4. It is high salt is toxic to most (not all) microbes because of the effect of osmolality, or
water pressure.
Answer:b. Salt kill microbes
5. The exposure of cured meat and fish products to smoke for the purposes of
preserving them and increasing their palatability by adding flavour and imparting a rich
brown colour.
Answer: a. Smoking

PROCESS FOOD BY

IMPORTANCE OF OPERATING HEALTH SAFETY
Learning Objective:
1. Give importance of Operating Health Safety

Introduction:
Importance of Operating Health safety, knowing the different equipment, tools is

very indispensable within our knowledge and attitudes specifically on the importance of
products and how. will you use the different methods of preserving the food? Those
that the equipment and tools needed in processing will know what are the importance of
OHS.
7 reasons why workplace safety is so important?
Why is workplace safety so important? There is more to this question than you
think. In a day and age where people still get injured on the job, you would think safety
would be a banner held high by everyone, but unfortunately it isn't. Money and apathy
seem to be the two leading reasons why safety sometimes takes the back seat. The
importance of workplace safety can't be stressed enough. We've listed 7 reasons why
putting safety in the driver’s seat is a winning proposition for everybody.
There are the obvious reasons why workplace safety should be our priority including:
1. Injury
2. Death.
These two reasons should need no explanation. There were 4,679 workers killed on the
job in 2014 according to OSHA. There were almost 3 million recorded injuries during
that same period. Improved safety training and awareness can help save lives and
reduce injury.
Along with the above-mentioned pain, suffering and death, there is the financial impact.
3. Corporate financial loss
4. Property damage
In order for a company to survive and employ people, it must be profitable. Death &
injury impact the company financially. It is in the best interest for both employee and
employer to put safety first, minimize risk to life and therefore reduce gush.
Why do we work safe? When a company puts their employees first and implements
proper safety training and education and then enforces it, several positive results
happen.
5. Worker productivity increases
6. The Service or Quality of the product improves

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8. Corporate reputation / public relations improves
Why is safety so important in the workplace? Nobody wants to do business with

corporations risk the quality of the product and the safety of their employees to
increase the bottom line. Companies who care about their employees put them
first and when that happens, productivity increases. Suddenly, the employee is
no longer a number, but a person who can make a difference. The benefits of
safety in the workplace will be clearly.

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SELF - CHECK 1.3-2

IDENTEFICATION: Write the correct answer

1. The two leading reasons why safety sometimes tales the back seat.
2. The two reasons where safety training and awareness are important to prevent
_________, __________.
3. How many workers killed in the job in 2014 according to OSHA?
4. The best interest for both employee and employer to put safety first to reduce
____________, ______________.
5. What implementation do the company to reduce financial loss and property damage?

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ANSWER KEY 1.3-2

1. Money and apathy
2. Injury and Death.
3. 4,679 workers
4. financial loss, property damage
5. When a company puts their employees first and implements proper safety
training and education and then enforces it, several positive results happen.

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LEARNING OUTCOME # 4 CURE THE MATERIALS
CONTENT:
1. Prepare the raw materials needed in curing mixture.
1. Curing mixture and prepared materials are mixed in accordance with

approved specification and enterprise requirements.
2. Mixture is allowed to be cured at room temperature or refrigerated
temperature at appropriate number of days.
3. Materials being cured are kept submerged in solution to obtain even
distribution/ penetration of cure mixture in line with approved
specifications.
CONDITIONS:
1.Workplace location - Food Laboratory
A. Tools
2. Scalers
3. Chopping board
4. Utility tray
B. Equipment
1. Trolleys
2. Wheelers
3. Weighing scale
4. Smoke house

1. Hairnet
2. Apron / lab gown
3. Clean towel
4. Food gloves
5. Mouth mask
1. Fresh eggs
2. Dressed poultry
3. Fresh meat

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3. Training Materials
 food processing manual
Methodologies:

 Discussion
Assessment Methods:
1. Direct observation of the students

2. Demonstration
3. Written Exam
4. Oral Questioning / Interview
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Learning Outcome #4: Cure the materials

Prepare the raw materials information sheet
needed in curing mixture

Prepare the raw materials You are required to get all answer
needed in curing mixture correct. If not, read the information
 Refer to Answer Key 1.4-1 sheet again to answer all question
Prepare the raw materials correctly
needed in curing mixture
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PREPARE THE RAW MATERIALS NEEDED IN CURING MIXTURE
Learning Objective:
1. To know and perform the raw materials needed in curing
Introduction:
To know and perform the raw materials needed in curing, knowing the different
equipment ,tools is very indispensable within our knowledge and attitudes specifically
on the importance of cleanliness, sanitation and hygiene. When identifying the
equipment and tools needed for salting, curing and smoking These raw materials
needed for preparing the different products and how. will you use the different methods
of preserving the food. Those mentioned above will help you to prolong the shelf life of
the product. In this module you will know how the different equipment and tools for
slating, curing and smoking. And by that the equipment and tools needed in processing
will know the raw materials needed in curing.
Curing Meats for Home Food Preservation
These guidelines have been created by the NCHFP using the 2001 Food Code,
which are recommendations created by the United States Public Health Service, Food
and Drug Administration (PHS/FDA 2001), and other published science-based
recommendations as referenced. The guidelines have been reviewed by the National
Center for Home Food Preservation’s Advisory Board and external experts. Adhering to
these guidelines will minimize the risk of exposure to food poisoning organisms.
6.1. General Guidelines

6.1.1. Sanitation
All equipment, work surfaces, and utensils should be cleaned and sanitized
before and after use (PHS/FDA 2001). An example of a sanitizing solution for home use
is 1 tablespoon of chlorine bleach in a gallon of warm water (Marchello and Garden-
Robinson 1998). Cross contamination between raw and/or dirty surfaces with clean or
cooked food products should be of prime concern.
6.1.2. Storage/Refrigeration
During storage or refrigeration, raw products must be separated from cooked

products. Never store raw products above or in contact with cooked products (PHS/FDA
2001). If necessary, place raw products in pans or utensils approximately 1-2” deep to
keep meat juices from contacting with other surfaces.
6.1.3. Temperature
The danger zone for microbial growth is 40-140°F (USDA FSIS 1997b).
Therefore, store, age, cure, or otherwise preserve meats in a refrigerator below 40°F.
Cooking meats to an internal temperature of 160°F will destroy bacteria that can cause
foodborne illness (USDA FSIS 1997b). Any recipe that minimizes preservation time

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within the temperature danger zone followed by cooking to a safe internal temperature
will minimize risks of food poisoning.
6.2. Curing Guidelines

6.2.1. Meats
Meat must be fresh prior to applying any preservation method. Curing should not
be used to salvage meat that has excessive bacterial growth or spoilage (PHS/FDA
2001). Meat, especially game meat, does not need to be aged, since curing/smoking
will act to tenderize it. If aging is desired, age all meats below 40°F. (Cutter 2000).
6.2.2. Salt.
Only food grade salt without additives, e.g., iodine, should be used. Using salt
with impurities can produce less desirable results, especially with fish (Turner, no date).
Thawing must be monitored and controlled to ensure thoroughness and to prevent
temperature abuse. Improperly thawed meat could cause insufficient cure penetration.
Temperature abuse can allow spoilage or growth of pathogens (PHS/FDA 2001).
6.2.3. Curing Compounds
Purchase commercially prepared cure mixes and follow instructions carefully

(PHS/FDA 2001) or blend cure mixes carefully at home using an accurate scale.
Nitrate. Use cure mixtures that contain nitrate (e.g., Prague Powder 2, Insta-Cure 2) for
dry-cured products that are not to be cooked, smoked, or refrigerated (PHS/FDA 2001).
Dry cure using 3.5 oz. nitrate per 100 lbs. meat maximum or wet cure at a maximum of
700 ppm nitrates (9 CFR Cpt 3. 318.7(c)(4), 381.147(d)(4)).
Nitrite. Use cure mixtures that contain nitrite (e.g., Prague Powder 1, Insta-Cure
1) for all meats that require cooking, smoking, or canning (PHS/FDA 2001). Dry cure
using 1 oz. nitrite per 100 lbs. meat maximum. For sausages use ¼ oz. per 100 lbs.
(Reynolds and Schuler 1982). A 120 ppm concentration is usually sufficient and is the
maximum allowed in bacon (PHS/FDA 2001).
Nitrites are toxic if used in quantities higher than recommended; therefore

caution should be used in their storage and use (PHS/FDA 2001). About 1 g or 14mg/kg
body weight sodium nitrite is a lethal dose to an adult human (USDA FSIS 1997b).
Mistakenly using sodium nitrite instead of NaCl in typical curing recipes can lead to a
lethal dose of nitrite in the incorrectly cured product (Borchert and Cassens 1998). For
this reason it is safer to purchase and use curing mixtures rather than pure nitrites
(saltpeter).
6.2.4. Cure Penetration
Consumers should smoke cook foods to internal temperatures as listed by the USDA
(USDA-FSIS 1999).
Cure mixtures do not penetrate into frozen meats. Before curing, it is essential to
thaw meats completely first in the refrigerator. Pieces must be prepared to uniform sizes
to ensure uniform cure penetration. This is extremely critical for dry and immersion
curing (PHS/FDA 2001). Use an approved recipe for determining the exact amount of

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formulation to be used for a specified weight of meat or meat mixture (PHS/FDA 2001).
All surfaces of meat must be rotated and rubbed at intervals of sufficient frequency to
ensure cure penetration when a dry curing method is used (PHS/FDA 2001). Immersion
curing requires periodic mixing of the batch to facilitate uniform curing (PHS/FDA 2001).
Curing should be carried out at a temperature between 35°F and 40°F. The lower
temperature is set for the purpose of ensuring cure penetration and the upper
temperature is set to limit microbial growth (PHS/FDA 2001). Curing solutions must be
discarded unless they remain with the same batch of product during its entire curing
process –because of the possibility of bacterial growth and cross-contamination, do not
reuse brine (PHS/FDA 2001).
Consumers should smoke cook foods to internal temperatures as listed by the USDA
(USDA-FSIS 1999).
Ham
Fresh (raw) 160
Pre-cooked (to 140
reheat)
Seafood
Fin Fish Cook until opaque and flakes easily
with a fork.
Shrimp, lobster, Should turn red and flesh should
crab become pearly opaque.
Scallops Should turn milky white or opaque
and firm.
Clams, mussels, Cook until shells open.
oysters
6.3.2. Cooling
Cool cooked products rapidly to below 40°F and keep refrigerated. Cooked fish
products should generally be cooled from to 70°F or below within 2 hours and to 40°F or
below within another 4 hours (US FDA 1998). Minimize handling of cooked products.
Dry (unfermented) products may not be hot smoked until the curing and drying
procedures are completed. Semi dry fermented sausage must be heated after
fermentation to a time/temperature sufficient to control growth of pathogenic and
spoilage organisms of concern.
6.4. Trichinella
Pork products must be treated to destroy Trichinella by (a) Heat: A minimum

internal temperature of 130°F(30 min.), 132°F(15 min.), 134°F(6 min.), or 136°F(3 min.),
(b) Freezing: 5°F(20 days), -10°F(10 days) or -20°F(6 days) for all pork in pieces not
exceeding 6 cu. inches. Double the freezing times for larger pieces up to 27 inches of
thickness or (c) some combination of curing, drying, and smoking can kill Trichinella, but
these are process specific (9 CFR 318.10).
FSIS approved of the use of up to 50% KCl 2 in place of NaCl for the destruction
of trichinae (USDA FSIS 1995c). Wild game (bear, elk, etc.) must be treated to destroy
Trichinella by heating to 170°F, since some strains of Trichinella are freeze resistant

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(CDC 1985).
6.5. Fish
Intentionally under-processed fish (e.g., green herring, or cold smoked fish)

should be frozen first to 4°Ffor 7 days to kill parasites (PHS/FDA 2001) or to -10°Ffor at
least 7 days (Price and Tom 1995). Because spores of C. botulinum are known to be
present in the viscera of fish, any fish product that will be preserved using salt, drying,
pickling, or fermentation must be eviscerated prior to processing. Without evisceration,
toxin formation is possible during the process. Small fish, less than 5 inches (12.7 cm)
in length, that are processed in a manner that prevents toxin formation, and that reach a
water phase salt content of 10%, a water activity of below 0.85, or a pH of 4.6 or less
are exempt from the evisceration requirement (US FDA 1998). For salted and hot
smoked fish, use brine with a minimum salt concentration of 3.5% water phase salt
(Hilderbrand 1999). It is not recommended to hot or cold-smoke fish that have not been
brined (Schafer 1999).
6.6. Ham Recommendations
For country ham, dry salt cured ham, country cured shoulder ham, or dry-cured
bacon, the internal salt content should be 4% when used with nitrates/nitrites or 10%
without the use of nitrates/nitrites. Properly prepared dry cured hams are safe to store at
room temperature (Reynolds et al., In Press, PHS/FDA 2001). Soak country cured
hams in water in the refrigerator (40°F) to reduce salt levels prior to eating (PHS/FDA
2001). High humidity during curing and aging may lead to surface spoilage. Mold may
grow on the surface and can be safely washed off.
6.7. Sausage
All recipes should call for final internal temperatures that will destroy trichinae.
We do not recommend preparing homemade, non-fermented sausages that are not fully
cooked. If you do prepare them, be sure the meat, especially pork, has been properly
frozen to destroy trichinae and other parasites. Use a meat thermometer to help insure
that meat is kept cold before cooking and that sausage is properly cooked. Cool the
sausage quickly after cooking and keep in the refrigerator for short term storage or
freezer for long term storage (Busboom 1996). Semi-dry cured sausages, such as
summer sausage, should be heat treated to 145°F for 4 minutes to destroy E. coli that
may have survived the curing and fermentation process (USDA FSIS 1995).
6.8. Storage Guidelines
Store Cured/Smoked Poultry up to two weeks in the refrigerator or up to one year

in the freezer (TAES Extension Poultry Scientists 1999). Store lightly cured fish 10-14
days in the refrigerator or 2-3 months in the freezer (Luick 1998). Vacuum packaged
meats, e.g., smoked fish, must be kept at 40°F, since the reduced oxygen atmosphere
increases the risk of botulism poisoning (Luick 1998). Modern fish curing/smoking
recipes produce a highly perishable product that rarely keeps better than the raw fish.
6.9. At Risk Consumers
You can protect your unborn child by not eating shark, swordfish, king mackerel,
and tilefish that can contain high levels of methylmercury (U.S. F.D.A. 2001a). "At risk"
consumers should avoid eating refrigerated smoked seafood, unless it is in a cooked
dish. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or

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mackerel, is most often in recipes for "Nova style, "lox, kippered, smoked or jerky
seafood. These preparations are at risk for Listeria monocytogenes contamination (U.S.
F.D.A. 2001b). At-risk consumers might want to avoid dry cured sausages because of
the risk of E. coli O157:H7 (USDA FSIS 1995b). Consumers may want to avoid feeding
cured products containing nitrates/nitrites to babies less than three months old because
of implications in Sudden Infant Death Syndrome (SIDS) due to nitrate/nitrite poisoning
(methemoglobinemia).
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SELF - CHECK 1.4-1

1.Pork products must be treated to destroy
a. Cooling b. Fish c. Trichinella
2. Cool cooked products rapidly to below 40°F and keep refrigerated.
a. Cooling b. Fish c. Trichinella
3. Must be fresh prior to applying any preservation method.
a. Salt b. Meat c. sugar
4. In internal temperature for smoke cooking food, how many °F a fresh beef in a
medium rare?
a.145 b. 135 c. 125
5. In internal temperature for smoke cooking food, how many °F a freshlamb in a well
done?
a. 160 b. 170 c. 150

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ANSWER - KEY 1.4-1

1.Pork products must be treated to destroy
Answer: c. Trichinella
2. Cool cooked products rapidly to below 40°F and keep refrigerated.
Answer: a. Cooling
3. Must be fresh prior to applying any preservation method.
Answer: b. Meat
4. In internal temperature for smoke cooking food, how many °F a fresh beef in a
medium rare?
Answer: a.145
5. In internal temperature for smoke cooking food, how many °F a fresh lamb in a well
done?
Answer: b. 170
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LEARNING OUTCOME # 5 FINISHED THE CURED MATERIALS

CONTENTS:
1. Processing methods in cured food materials.
1. Cured food materials are removed from the solution, washed and
drained inn accordance with standard operating procedures.
2. Drained cured materials are cooked in appropriate cooking medium.
3. Cooked cured products are smoked according to specification.
4. Cooked cured smoked products are transferred to containers and
cooled according specification.
5. Salted eggs are hard boiled then dipped in grana solution according
to Approved specification.
CONDITIONS:
A. Tools
2. Scalers
3. Chopping board
4. Utility tray
B. Equipment
1. Trolleys
2. Wheelers
3. Weighing scale
4. Smoke house
1. Hairnet
2. Apron / lab gown
3. Clean towel
4. Food gloves
5. Mouth mask

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1. Fresh eggs
2. Dressed poultry
3. Fresh meat
Methodologies

 Discussion
Practical demonstration
Assessment Methods:

 Demonstration
 Written Exam
Oral Questioning / Interview
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Learning Outcome #5: Finished the cured materials

Processing methods in cured information sheet
food materials
 Answer self-check 1.5-1 Compare answer with the answer

Processing methods in cured key. You are required to get all
food materials answer correct. If not, read the
 Refer to Answer Key 1.5-1 information sheet again to answer
Processing methods in cured all question correctly
food materials
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PROCESSING METHODS IN CURED FOOD MATERIALS
Learning Objective:
1. Prepare and perform the methods of cured materials

Introduction:
Prepare and perform the methods of cured materials, knowing the different
equipment ,tools is very indispensable within our knowledge and attitudes specifically
on the importance of cleanliness, sanitation and hygiene. When identifying the
equipment and tools needed for salting, curing and smoking These raw materials
needed for preparing the different products and how. will you use the different methods
of preserving the food. Those mentioned above will help you to prolong the shelf life of
the product. In this module you will know how the different equipment and tools for
slating, curing and smoking. And by that the equipment and tools needed in processing
will know how to prepare the methods of cured materials
Curing and Smoking Meats for Home Food Preservation
Curing is the addition to meats of some combination of salt, sugar, nitrite and/or
nitrate for the purposes of preservation, flavor and color. Some publications distinguish
the use of salt alone as salting, corning or salt curingand reserve the word curing for the
use of salt with nitrates/nitrites. The cure ingredients can be rubbed on to the food
surface, mixed into foods dry (dry curing), or dissolved in water (brine, wet, or pickle
curing). In the latter processes, the food is submerged in the brine until completely
covered. With large cuts of meat, brine may also be injected into the muscle. The term
pickle in curing has been used to mean any brine solution or a brine cure solution that
has sugar added.
2.1. Salting / Corning
Salt inhibits microbial growth by plasmolysis. In other words, water is drawn out
of the microbial cell by osmosis due to the higher concentration of salt outside the cell.
A cell loses water until it reaches a state first where it cannot grow and cannot survive
any longer. The concentration of salt outside of a microorganism needed to inhibit
growth by plasmolysis depends on the genus and species of the microorganism. The
growth of some bacteria is inhibited by salt concentrations as low as 3%, e.g.,
Salmonella, whereas other types are able to survive in much higher salt concentrations,
e.g., up to 20% salt for Staphylococcus or up to 12% salt for Listeria monocytogenes
Fortunately the growth of many undesirable organisms normally found in cured meat
and poultry products is inhibited at relatively low concentrations of salt (USDA FSIS
1997a).

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Salting can be accomplished by adding salt dry or in brine to meats. Dry salting,
also called corning originated in Anglo-Saxon cultures. Meat was dry-cured with coarse
"corns" or pellets of salt. Corned beef of Irish fame is made from a beef brisket,
although any cut of meat can be corned. Salt brine curing involves the creation of brine
containing salt, water and other ingredients such as sugar, erythorbate, or nitrites. Age-
old tradition was to add salt to the brine until it floated an egg. Today, however, it is
preferred to use a hydrometer or to carefully mix measured ingredients from a reliable
recipe. Once mixed and placed into a suitable container, the food is submerged in the
salt brine. Brine curing usually produces an end product that is less salty compared to
dry curing. Injection of brine into the meat can also speed the curing process
2.2. Nitrate/ Nitrite Curing
Most salt cures do not contain sufficient levels of salt to preserve meats at room
temperature and Clostridium botulinum spores can survive. In the early 1800's it was
realized that saltpeter (NaNO 3 or KNO3) present in some impure curing salt mixtures
would result in pink colored meat rather than the typical gray color attained with a plain
salt cure. This nitrate/nitrite in the curing process was found to inhibit growth of
Clostridium. Recent evidence indicates that they may also inhibit E. coli, Salmonella,
and Campylobacter if in sufficient quantities (Condon 1999, Doyle 1999).
Several published studies indicated that N-nitrosoamines were considered

carcinogenic in animals. For this reason, nitrate is prohibited in bacon and the nitrite
concentration is limited in other cured meats. In other cured foods, there is insufficient
scientific evidence for N-nitrosamine formation and a link to cancer (Pariza 1997).
2.3. Cure Mixtures
For the home food preserver, measuring small batches of cure for nitrites or
nitrates would require an analytical scale that few consumers have access to.
Therefore, some manufacturers sell premixed salt and nitrate/nitrite curing mixes for
easy home use. Caution is needed when using pure saltpeter instead of commercially
prepared mixes, since accidental substitution of saltpeter for table salt in recipes can
result in lethal toxic levels (Borchert and Cassens 1998).
Some examples of commercially prepared cures include:
2.3.1. Prague Powder #1, Insta Cure, or Modern Cure.

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This cure contains sodium nitrite (6.25%) mixed with salt (93.75%). Consumers
are recommended to use 1 oz. for every 25 lb. of meat or one level teaspoon of cure for
5 lb. of meat.
2.3.2. Prague Powder #2
This mix is used for dry cured meats that require long (weeks to months) cures. It
contains 1 oz. of sodium nitrite and 0.64 oz. of sodium nitrate. It is recommended that
this cure be combined with each 1 lb. of salt and for products that do not require
cooking, smoking, or refrigeration. This cure, which contains sodium nitrate, acts like a
time-release cure, slowly breaking down into sodium nitrite, then into nitric oxide. The
manufacturer recommends using 1 oz. of cure for 25 lbs. of meat or one level teaspoon
of cure for 5 lbs. of meat.
2.3.3. Mixes
Many individual manufacturers and commercial sausage makers produce curing

mixtures, often combining sugar and spices with the salt and nitrite/nitrates. It is
important that consumers follow manufacturer directions carefully.
2.3.4. Saltpeter, Sodium or Potassium Nitrate
Commercially, nitrate is no longer allowed for use in curing of smoked and

cooked meats, non-smoked and cooked meats, or sausages (US FDA 1999). However,
nitrate is still allowed in small amounts in the making of dry cured uncooked products.
Home food preservers should avoid the direct use of this chemical and opt for the
mixtures described above
.2.4. Combination Curing
Some current recipes for curing have vinegar, citrus juice, or alcohol as
ingredients for flavor. Addition of these chemicals in sufficient quantities can contribute
to the preservation of the food being cured.
2.5. Flavor of Cured Meats

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Besides preservation, the process of curing introduces both a desired flavor and
color. Cured meat flavor is thought to be a composite result of the flavors of the curing
agents and those developed by bacterial and enzymatic action.
2.5.1 Salt
Because of the amount of salt used in most curing processes, the salt flavor is
the most predominant.
2.5.2. Sugar
Sugar is a minor part of the composite flavor, with bacon being an exception.
Because of the tremendous amount of salt used, sugar serves to reduce the harshness
of the salt in cured meat and enhance the sweetness of the product (ie. Sweet Lebanon
Bologna). Sugar also serves as a nutrient source for the flavor-producing bacteria of
meat during long curing processes.
2.5.3. Spices and Flavor Enhancers
Spices add characteristic flavors to the meats. Recent studies have suggested
that some spices can have added preservative effects (Doyle 1999). However, the
quantities of spice needed to achieve these effects may be well beyond the reasonable
quantities of use.
2.5.4. Nitrates/Nitrites
Nitrites and nitrate conversion to nitrite provide the characteristic cured flavor and
color.
2.5.5. Fermentation
The tangy flavor observed in dry fermented sausages, such as pepperoni, is the
result of bacterial fermentation or the addition of chemicals such as glucono-δ(delta)-
lactone.
2.5.6. Smoking
The process of smoking gives the product the characteristic smoky flavor that
can be varied slightly with cure recipes and types of smoke used.
2.6. Color of Cured Meats
A high concentration of salt promotes the formation of an unattractive gray color

within some meat. Nitrate when used for some dry-cured, non-cooked meats is reduced
to nitrite then to nitric oxide, which reacts with myoglobin (muscle pigment) to produce
the red or pink cured color. If nitrite is used as the curing agent, there is no need for the
nitrate reduction step, and the development of the cure color is much more rapid

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1. form a red color. The time required for a cured color to develop may be shortened
with the use of cure accelerators, e.g., ascorbic acid, erythorbic acid, or their
derivatives. Cure accelerators tend to speed up chemical conversion of nitric acid to
nitric oxide. They also serve as oxygen scavengers, which slow the fading of the
cured meat color in the presence of sunlight and oxygen. Some studies have
indicated that cure accelerators have antimicrobial properties, especially for the
newly emerging pathogens like E. coli O157:H7 and Listeria monocytogenes (Doyle
1999). Since cure accelerators are rarely used in home curing, this information
needs further review or research to determine what benefits home curing would
have by using certain cure accelerators.
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SELF - CHECK 1.5-1

1.This mix is used for dry cured meats that require long (weeks to months cures.
a. Prague powder #2 b. Mixes c. Cure mixtures
2. Often combining sugar and spices with the salt and nitrite/nitrates.
3. Measuring small batches of cure for nitrites or nitrates would require an analytical
scale that few consumers have access to.
4.Reduced to nitrous acid in the presence of an acidic environment

a. Sodium nitrate b. Ascorbic acid c. Nitrate acid
5. Reacts with myoglobin (meat pigments) to form a red color.
a. Nitric oxide b. Oxygen c. Sodium nitrate

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ANSWER - KEY 1.5-1

1.This mix is used for dry cured meats that require long (weeks to months)cures.
Answer: a. Prague powder #2
2. Often combining sugar and spices with the salt and nitrite/nitrates.
Answer: b. Mixes
3. Measuring small batches of cure for nitrites or nitrates would require an analytical
scale that few consumers have access to.
Answer: c. Cure mixtures
4.Reduced to nitrous acid in the presence of an acidic environment

Answer: a. Sodium nitrate
5. Reacts with myoglobin (meat pigments) to form a red color.
Answer: a. Nitric oxide

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REFERENCE
 www.wideopeneats.com/12-different-types-salt-use/
 https://www.nutritionadvance.com/types-of-meat/
 https://en.wikipedia.org/wiki/List_of_types_of_seafood
 TESDA Guidelines Modules
 https://www.academia.edu/36908399/
COMPETENCY_BASED_LEARNING_MATERIAL_Sector_Agriculture_and_Fishery_Proce
ssed_Food_and_Beverage_Qualification_Title_Food_Processing_NC_II_Unit_of_Competen
cy_Process_Foods_by_Salting_Curing_and_Smoking_Module_Title_Processing_Foods_by
_Salting_Curing_and_Smoking_Food_Processing_NC_II
 https://www.scribd.com/presentation/435524304/Salting-Curing-and-Smoking
 https;//www.mfasco.com/blog/safety-topics/7-reasons-why-workplace-safety-is-so-
important.html
PERSONAL INFORMATION
Name: Janhndy B. Morales

Year & course: BTVTEd-ATS3rd Year
Address: BUCLAD Asuncion Davao del Norte

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HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL?

Welcome to the module in Processing Foods by Salting, Curing and

You are required to go through a series of learning activities in order to complete

Recognition of Prior Learning (RPL)

 been working for sometime

UNIT CODE BASIC COMPETENCIES

500311105 Participate in workplace communication

PFB751210 Apply Food Safety and Sanitation

PFB751211 Use Standard Measuring Devices / Instruments

PFB751330 Process Food by Salting, Curing and Smoking

 Food Processing Worker

May also be known by specific products:

UNIT OF COMPETENCY:Process Food by Salting, Curing andSmoking

MODULE TITLE: Processing Food by Salting, Curing and Smoking

NOMINAL DURATION: 142 hours

Upon completion of this module, the trainee/student must be able to

1. Equipment and tools needed for salting, curing and smoking

2. Food processing methods

1. Equipment and tools are prepared accordance with manufacturer’s

Students / trainees must be provided with the following

1. Workplace location - Food Laboratory

2. Tools, Equipment and materials / supplies

C. Personal protective equipment

2. Apron / lab gown

4. Fish/ other marine products

 Self- paced learning

 Direct observation of the students

Learning Outcome No.1: Prepare equipment tools, materials and utensils

Learning Activities Special Instructions

 Read information sheet 1.1-1 Read all the information in the

 Answer self-check 1.1-1 Compare answer with the answer key.

At the end of 3 hours, the students must be able to:

1. Identify the equipment needed for salting, curing and smoking

1. Stainless steel smokehouse

Stainless steel smokehouse

Rectangular multi - purpose smoke house entirely made by stainless steel

Tool and utensils

MEASURING CUP Is a kitchen utensil used primarily measure

PEELER A peeler is a kitchen tool consisting of a

KNIFE Is a tool with a cutting edge or blade attached

BASIN Are shaped like bowls, with slides higher than

SELF - CHECK 1.1-1

Multiple Choice: Write the correct answer

1.Rectangular multi - purpose smoke house entirely made by stainless steelmeasuring

a. Stainless smokehouse c. Mechanical smokehouse

a. Stainless smokehouse c. Mechanical smokehouse

a. measuring cups b. Wooden ladle c. Liquid measuring cups

4. Is a spoon used to measure an amount of dry ingredients.

ANSWER KEY 1.1-1

Answer: a. Stainless smokehouse

Answer: c. Mechanical smokehouse

Answer: a. measuring cups

4. Is a spoon used to measure an amount of dry ingredients.

INFORMATION SHEET 1.1-2

At the end of 3 hours, the students must be able to:

1. Prepare and perform the processing methods for salting, curingand

Methods of Food Preservation

Food preservation is the techniques to prevent food spoilage, food poisoning,

1. Pickling - Food preserved in vinegar.

4. Canning - It is a method of preserving food in which the food contents areprocessed

7. Refrigeration - Keeping food at low temperatures or cold Remain. Unspoiled in

8. Sterilization - To remove microbes from foodMilk sterilized by boiling at100 0C