FOOD PROCESSING

NC II

Learner's Manual
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Department of Education
Republic of the Philippines

Technology-Vocational-Livelihood – Senior High School

FOOD PROCESSING NC II
Learner's ManualS
First Edition 2018

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TABLE OF CONTENTS
Preface,
How to Use the Modules,
MODULE 2: PREPARING RAW MATERIALS

Expected Learning Outcomes:

 Identify the raw materials needed for salting, curing and
smoking
 Sort and grade fish/other marine products, meat and eggs
for salting ,curing and smoking
 Weigh prepared raw materials in accordance with approved
specifications

Preassessment,
Lesson: Prepare the raw materials

Lesson Information 1.2-1: Raw materials needed in

salting,curing and smoking

Self-Check 1.2-1,
Activity 1.2-1,
 Rubrics,
Lesson Information 1.2-2: Grading and sorting of the raw
materials for salting , curing and smoking,

Self-Check 1.2-2,
Activity 1.2-2,
Rubrics,

Lesson Information 1.2-3: Washing ,cleaning and weighing

yield guidelines of raw materials forsalting ,curing and smoking,

Self-Check 1.2-3,
Activity 1.2-3,
Rubrics,

Post-Assessment,
Answer Key,
References,

PREFACE
Welcome to this course on FOOD PROCESSING!
This manual consists of a module: (2)PREPARING RAW MATERIALS.
It is designed to equip you, TVL learners, with essential knowledge,
skills, and attitude on food processing in accordance with industry
standards that will lead you toward achieving National Certificate
Level II.

Each module is made up of the following components:

1. Expected Learning Outcomes—This lays out the learning

outcomes that you are expected to have accomplished at the
end of the module.
2. Preassessment—This determines your prior learning on the
particular unit of competencies you are about to take.
3. Definition of Technical Terms—This lists the meaning of
unfamiliar words used in this module.
4. Lesson Information—This provides you with the important
knowledge, principles, and attitude that will help you meet the
expected learning outcomes.
5. Self-Check—This helps you to assess your understanding of a
lesson.
6. Learning Activity—This provides you with the application of the
knowledge and principles you have gained from the lesson and
enables you to further enhance your skills as you carry out
prescribed tasks.
7. Post-assessment—This evaluates your overall understanding
about the module.

This manual is designed so you can pace yourself as you use them to
achieve the prescribed learning competencies. It also aims to prepare
you to be at the forefront of the fast-growing world of industry and in
your quest for higher education, middle-skills development,
employment, and entrepreneurship.

We hope this material will be of great help to you!

HOW TO USE THE MODULES

Each module contains several lessons. To make the most out of them,
you need to do the following:
1. Scan the list of Expected Learning Outcomes to get an idea of
the knowledge and skills you are expected to gain and develop
as you study the module. These outcomes are based on the
content standards, performance standards, and learning
competencies of the K to 12 Curriculum for the Technical-
Vocational-Livelihood (TVL) track.

2. Take the Preassessment. Your score will determine your

knowledge of the lessons in the module. If you get 100% of the
items correctly, you may proceed to the next module.
Otherwise, you must go through the lessons.

3. Each Lesson aims to develop one of the learning outcomes set

for the module. It opens with a list of objectives that you are
expected to have accomplished by the end of the lesson. The
objectives are intended to unpack the learning outcome for the
lesson.

4. Read and understand the content in the Lesson Information

sections that make up a lesson. This component contains the
basic information that you need to know to be able to
accomplish the lesson objectives.

5. At the end of the lesson, take the Self-Check to find out how
much you have learned. If you do not get all the test items
correctly, go back to the Lesson Information. This will ensure
your mastery of basic information.

6. Perform the required Learning Activity, which may consist of one

or more tasks for you to accomplish. It is not enough that you
acquire content or information, but you must also be able to
apply what you have learned in real-life situations. Evaluate
your performance using the Scoring Rubrics.

7. At the end of the module, take the Post-Assessment to evaluate

your overall understanding about the lessons.
 MODULE 2: PREPARING RAW MATERIALS

EXPECTED LEARNING OUTCOMES

At the end of the module, you should be able to:
 LO1. Prepare equipment ,tools,materials and utensils;
LO2. Prepare the raw materials
LO3. Prepare sating and curing solutions and mixtures
LO4. Cure the materials

PRE-ASSESSMENT
Let us determine how much you already know about preparing raw
materials.. Read and analyze each statement carefully. Choose the
best answer and write only the letter of your answer on your answer
sheet.

1. This is a protein responsible for the red color of meat.

a myoglobin
a. hemoglobin
b. cholesterol
c. billirubin

2. This is an essential element to consider when preparing our food;

a.hierarchy needs
b.food pyramid
c.vegetables
d.fruits

3. It has been an important source of protein and other nutrients for

humans from time air filter immemorial.

a. pork
b. fruits
c. salt
d. fish

4. This is an ingredient that highlights and suppresses the different

flavor in food.
a. salt
b. onion
c. shrimp paste
b. vinegar

Learning outcome . 1: Identifying raw materials

for salting, curing and smoking
  Raw materials/ needed for salting , curing and smoking
identified.

 Explain work instructions and procedures according to the

set standards

DEFINITION OF TECNICAL TERMS

Quality: Ensures that the practices will result in finished product that
is safe, legal and meets the company’s standards as well as
specifications.

Resources: Supplier information, the standard of identity, food defect

level from regulations, comparisons of different specifications.

Communication. The sharing of information between two or more

individuals or groups to reach a common understanding.

Raw material: A basic material that is used to produced goods and

finished products.

LESSON INFORMATION 1.2-1

Raw materials needed in salting, curing and smoking

Salt

In cooking, the most important ingredient is salt. Aside from

the add-on basic tastes (salty, bitter, sour, and umami), salt has
stuff that freeing food molecules into the air, giving the food an
aromatic taste.. That’s why the different kinds of salt are important to
determine.

Salt also highlights and restrain the different flavors we perceive

in our food. A portion of , salt curbs bitterness, but enhances sweet,
sour and umami, giving sweet and sour dish. At higher
concentrations, it reduces sweetness and enhances umami, making
perfect savory dishes.

1. Table salt 7. Kala Namak

2. Kosher salt 8. Flake salt

 3. Sea salt

4. Himalayan Pink salt

5. Celtic Sea salt 9. Smoked Salt

6. Fleur de Sel 10. Pickling salt

Types of Salt

1. Table Salt

The most common type and is harvested from salt deposits

found underground. 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

Koshering salt- or kosher salt , in the U.S.- is flakier and coarser

grained than regular table salt. It consist mainly of sodium chloride
and may include anti-caking agents and flavor.
3. Sea salt

It is produced by the evaporation of seawater and used as a

seasoning in foods, cooking and for preserving.
“Sea salt” is a pretty broad term, as it includes some of the
specialty salts described below. Sprinkle it on top of foods for a
different mouth feel and bigger burst of flavor than table salt.

4. Himalayan Pink Salt

Himalayan salt is made from rock crystals of salt that have been
mined from Mountains of Pakistan. Its color ranges from off- white to
deep pink. Rich in minerals- it contains the 84 natural minerals and
elements found in the human body- Himalayan salt is used in spa
treatments, as well as the kitchen.

5. Celtic Sea Salt

 Also known as selgris (French for “grey salt”), Celtic sea salt is
harvested from the bottom of tidal ponds off the coast of France. It is
made from evaporated salt water. The salt crystals are raked out after
sinking; plus the mineral- rich seawater it’s extracted from, gives
Celtic salt its moist, chunky grains, grey hue and briny taste.
It’s great on fish and meat cooking and salting, as well as for
baking.

6. Fleur de Sel

Literally “flower of salt,” Fluer de sel is a sea salt hand-

harvested from in parts of France. It’s delicate, flaky and perfect for
adding to dishes just before serving.

7. Kala namak

Kala namak (“ Indian black salt’) is Himalayan salt that’s been

packed in a jar with a charcoal, herbs, seeds and bark, then fired in a
furnace for a full 24 hours before it’s cooled, stored and aged.
In its rock form, it ranges from brownish –pink to deep
purple .When mixed with food it becomes a deep red with purple and
brown tints.
8. Flake Salt

It is harvested from salt water through evaporation, boiling or

other means, flake salt is thin and its shape is irregular with a
bright, salty taste and very low mineral content.

9. Smoked salt

Smoke salt is an aromatic flavor. It is bold, flavorful way that leads

to smoke complexity add flame-grilled perfect salinity of a dish.

10. Pickling salt

Used for pickling and brining, pickling salt does not contain any
added iodine or anti- caking agents, nor many of the trace minerals of
sea salt, which can cause ugly discoloration of the preserved
Types of raw material: MEAT

Pork

Filipinos love to eat meat. It is a great source of protein. Pork is

one of the most popular forms of meat in the world. Among their
favorite are meat products like longganisa, tocino, ham, tapa ,
sausages and others. Pork is classed as red meat. This is because it
contains a large amount of myoglobin, a protein responsible for the
red color of meat.

MEAT NUTRIENTS
1. Thiamine
2. Niacine
3. Minerals like iron, sodium, phosphorus, potassium and
manganese
There are various methods of preserving animal products :
1. Salting
2. Curing
3. Drying
4. Smoking and freezing

In preparing our raw materials it is important that we should

understand the types and kinds of species available in the market.
Many types of food recipes as well as in processed products, it is very
helpful if the pork is properly cut according to its prescribed
standards.
The primal cuts of pork

1. Head
2. Shoulder
3. Hind leg
4. Loin
5. Belly
6. Spare ribs
7. Pig’s feet
8. Tail

Beef

Aside from the pork another popular meat among Filipinos’

favorite is the beef.There are lots of beef products and cuts of
beef. While mainstream health advice often dictates selecting
the leanest cuts of red meat, fatty cuts of beef are perfectly
healthy. Beef contains a wide variety of beneficial compounds
that include creatine, conjugated linoleic acid (CLA) and
glutathione.
Lamb and Mutton

Both lamb and mutton are very similar types of meat with one
fundamental difference;

 Lamb is from a sheep less than one-year-old

 Mutton is the meat of an adult sheep
Chicken

On beef and pork, chicken is one of the ‘big three’ popularity-

wise. However, chicken is a different classification of meat and comes
under the poultry category. People commonly refer to as “white meat”
rather than red.

As one of the most popular foods in the world, there are sorts of
chicken-based foods. Chicken stock/broth offers a significant source
of gelatin. As chicken bones have a lower density.
 Eggs

SALTING CURING SMOKING

Egg Beef Meat

Fish and other Buffalo meat Fish

marine products

Meat Poultry

Egg plays a major role in cooking. It can be served as a main dish ,

an accompaniment to other dishes/ an ingredient in an item, and
consider as the primary ingredient in culinary preparation. Egg
protein contains all essential amino acid .Whole egg can be divided
into three major components

 Whole egg

 Egg white

 Egg yolk

Shell

COMPOSITION OF EGG

Component % water protein fat ash

Whole egg 100 65.5 11.8 11 11.7

Egg white 58-60 88 11 0.2 0.8

Egg yolk 31-33 48 17.5 32.5 2

shell 9 ?12

Egg quality grading is voluntary and based on a letter grade

system with Grade AA an A being most commonly used for
retail purposes.

 CANDLING the grading process method used to determine

quality by passing the eggs on a conveyor belt.

Fresh eggs will have thicker whites and the yolks will not break
as easy as older egg.
EGG PRESERVATION

Salting eggs is one way of preserving it. There are two methods to
be used:

1. BRINE SOLUTION METHOD (follow instructions on business

diary ph /source: trc.dost.gov.ph)

2. CLAY METHOD (follow instructions on business diary ph

/source: FNRI(DOST)

Fish and other Marine Products

Fish as Food

Fish has been an important source of protein and other

nutrients for humans from time immemorial.

In culinary and fishery contexts, fish may include shellfish,

such as mollusks, crustaceans and echinoderms.

Species

Over 32,000 species of fish have been described, making them

the most diverse group of vertebrates.

To better understand what type of fish to consider when preparing

dishes or product. It is important that you should know the different
species available in the market.

SPECIES OF FINFISHES

FOR SMOKING FOR DRIED FISH PRODUCTS PROCESSING METHOD

Alumihan Alumihan-Stripped mackerel Whole /split

Bangus Bangus-Milkfish Whole/Split

Galunggong Galunggong-Round scad Whole/Split

Hasa-hasa Biya-Chub mackerel Whole
Matangbaka Matangbaka-Purse eyed scad Whole
Dilis-Anchovy Whole
Espada-Hairtail Whole
Gurami-Gourami Whole/split
Hito-Catfish Whole Split
Tilapia-Tilapia Whole
Tamban-Herrings Whole/Split

SEL-CHECK 1.2-1
Direction: Match column A from the kind of salt being described
to Column B of the types of salt. Write the letter of the correct
answer.

Column A Column B
_____1. It is the purest form of salt in the world a. kalanamak
and is harvested by hand that has color b. koshser
that ranges from off-white to deep pink. C. celtic sea salt
_____2.The most common type of salt and is pink d. Himalayan
harvested from salt deposits found under- e. table salt
ground. f. myoglobin
_____3. A type of salt that has large grain size make g. mutton
it perfect for sprinkling on top of meat, h. salt curing
where it releases a surprising blast of flavour. i. pork
_____4. It is also known as selgris or grey salt and is j. chicken
harvested from the bottom of tidal ponds off k.fish
the coast of France.
_____5. It also means “black salt” in Nepalese. This
Himalayan salt that’s been packed in a jar with
Charcoal, herbs, seeds and bark, then fired in
a furnace for a full 24 hours before it’s cooled
, stored and aged.
_____6. It is one of the most popular forms of meat in
the world and classified as red meat that contains
a higher amount of thiamine, niacin and mineral
_____7. It is one of the ‘big three’ popularity- wise
_____8. It is one way of preserving egg.
_____9. It is an important source of protein and other nutrients for
humans from time immemorial.
_____10. Pork contains a large of __?

LESSON INFORMATION 1.2-2: GRADING AND SORTING OF THE

RAW MATERIAL FOR SALTING, CURING AND SMOKING

INFORMATION SHEET 1.2-2

Salt quality

The salt should be coarse or fine and of food grade quality, and
meets the purity requirements as specified in Section 4.1 of the
Implementing Rules and Regulations of the ASIN law, R.A 8172, an
act of promoting Salt Iodization Nationwide. (Annex 6)

There are mixtures of chemicals in salt used for curing fish ( fishery
salt). It contains 95-98% of common salt known as sodium chloride.
Since it originates from the sea, it contains impurities such as
chlorides, sulphates of calcium and magnesium and carbonates.

Other types of salt used in brining prior to drying are:

Solar salt /sun salt- produced from the evaporation of seawater in

salt beds by sun drying.

Rock or mined salt- the purest natural salt .

Welled salt- evaporated salts obtained salt from underground salt

sources.

The type and quality of salt used affect the:

 Appearance

 Flavor

 Shelf life of cured fish/food

Fish Grade

Grade standards are used by industry in buying fish and selling

their production. In the US, it bears a US grade mark showing their
quality level i.e ‘’U.S Grade A-indicates high quality. Meaning:

 Uniform size

 Free of blemishes
  Has good flavor and odor

It considers the following factors when scoring:

 Appearance

 Discoloration

 Surface defects

 Cutting and trimming defects

 Improper boning

Size Grading

Grading is the separation of items in a stream according to some

present criteria. It can be a size,weight,quality or some other measure.

These are the following steps when grading the size of a fish:

1. Conveyed to a sizing station where they are sorted by weight

2. Small and some medium sized fish are usually processed as

whole fish

3. Medium to large fish are typically processed as fillet or steaks

4. In smaller plants , grading is a hand operation

5. In large plant,some mechanical or electronic sizing systems are

used.

Size grading is one of the thirteen (13) processing steps when a

product is being marketed.

Steps used in finfish processing

1. Receiving (2)Holding (3)Stunning (4)Deheading

(5)Eviscerating (6)Skinning (7)Chilling (8)Size grading
(9)Freezing (10)Packaging (11)Warehousing (12)Icing
(13)Shipping the finished products.
 Sized grading systems generally work on a screening principle:
Some sizing devices actually work on weight principle. In order
to grade perfectly by size using weight it has to be reliable,
constant and known relationship between size and weight.

Grades of Meat

Quality Grades – Beef

Quality grades indicate the amount of fat marbling. Beef with

higher grades are more tender, juicer, and more flavorful. USDA Prime
is the best quality grade.

The USDA grading system breaks down the quality grades of beef into
Prime, Choice, Select, Standard, Commercial, Utility, Cutter and
canner.
Prime is the highest quality of beef available. It has the most
marbling produce in smaller quantities. Prime roast and steaks are
excellent for roasting, grilling and broiling

Choice beef is high quality and produced in highest quantity but

has marbling than prime. Choice roast and steaks especially from the
rib and loin will be very tender, juicy and flavorful. Less tender cuts
are perfect for slow-cooking.
 Select beef is slightly leaner than prime and choice because it
has less marbling. In can lack some tenderness, flavor and juiceness
as compared to the higher grades. Most often select cuts are either
marinated or braised to achieve the most eating satisfaction.
Quality grading is a voluntary service that is provided by the USDA
and paid for by the processors and producers. The USDA has stamps
that they use to identify what quality grade the carcass is.

Pork Quality

The quality of pork depends on its color, texture, and marbling

which can be determined by visual evaluation or scientific tests such
as ultimate pH. Fresh pork is more tender and juicy when it is
reddish-pink, firm and non- exudative. The image below helps to
demonstrate the variations in pork quality. The USDA does not grade
pork in the same way it does in beef. Pork carcasses are not ribbed,
and grades of pork are determined by back fat thickness and carcass
muscling.

Lamb Grades
 Lamb grades are based on age, conformation (carcass
muscling), and other lean quality factors such as color. There are five
quality grades: Prime, Choice, Good, Utility, and Cull.

Poultry Grading

Dressing of poultry of poultry animals can be done at home.

But it is important to know the proper procedures and techniques to
ensure that you get a properly bled carcass and better quality of meat.
Standards of quality enumerate the factors that affectthese properties
and apply to individual ready-to-cook poultry carcasses, parts, and
products. There are no grade standards for giblets, detached necks
and tails, wing tips, and skin.

Poultry carcass grading

Standards of quality enumerate the factors that affect these

properties and apply to individual ready-to-cook poultry carcasses,
parts, and products. There are no grade standards for giblets,
detached necks and tails, wing tips, and skin.
Important tips on when buying/cooking and storing poultry:
1. Live Bird . They should have a good fat covering, free of
tears,broken bones,bruises and blisters. Proper handling is a
must.
2. Dressed chicken. These are slaughtered poultry with head, feet,
and viscera intact and from which the blood and feathers have
been removed.
 3. Ready to cook. These are slaughtered poultry , cleaned and
eviscerated with feet and head removed. These are usually
available either chilled or frozen in the market.

Poultry quality grades

 Grade A is the highest poultry and usually the only grade found
in retail stores.
 Grade A poultry is free of defects such as bruises and broken
bones , there are no tears in the skin and a good covering of a
fat under the skin.
 Grade B and C are used in processed meat products. If sold in
retail stores they are not usually grade identified.

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.

Fat Covering
Fat in poultry is judged entirely by accumulation under the skin.
This is true even for chicken parts. Accumulations occur 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.

Fleshing
The drumsticks, thighs, and breast carry the bulk of the meat.
There is, however, a definite 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.

Conformation
The structure or shape of the bird may affect the distribution
and amount of meat, while certain defects detract from its
appearance. Some of the defects that should be noted are breasts that
are dented, crooked, knobby, or V-shaped; backs that are crooked or
hunched; legs and wings that are deformed; and bodies that are
definitely wedge-shaped.

Feathers
 Protruding feathers have broken through the skin and may or
may not have formed a brush. Nonprotruding feathers are evident but
have not pushed through the outer layer of skin. Before a quality
designation can be assigned, ready-tocookpoultry must be free of
protruding feathers that are visible to a grader during examination of
the carcass at normal operating speeds. However, a carcass may be
considered as being free from protruding feathers if it has a generally
clean appearance (especially on the breast and legs) and if not more
than an occasional protruding feather is in evidence during a more
careful examination of the carcass. Hair on chickens, turkeys,
guineas, and pigeons; and down on ducks and geese must also be
considered.
Exposed Flesh, Cuts, Tears, and Broken Bones
Exposed flesh can result from cuts, tears, missing skin, or broken
or disjointed bones. It detracts from the appearance of the carcasses
and parts and permits the flesh to dry out during cooking, thus
lowering the eating quality.

Different cuts of poultry

Poultry halves are prepared by making a full length back and breast
split of the carcass to produce approximately equal right and left
sides. Portions of the backbone must remain on both halves.

Thighs are disjointed at the hip joint and may include the pelvic
meat, but not the pelvic bones. Back skin is not included. Thighs may
also include abdominal meat (flank meat), but not rib bones.
Quarters consist of the entire eviscerated poultry carcass which has
been cut into four equal parts, excluding the neck.

Legs consist of the attached thigh and drumstick, whether jointed or

disjointed. Back skin is not included. The patella (knee bone) may be
included on either the drumstick or thigh.

Breast quarters consist of half a breast with the wing and a portion
of the back attached. Breasts are separated from the back at the
shoulder joint and by a cut running backward and downward from
that point along the junction of the vertebral and sternal ribs. The
ribs may be removed from the breasts, and the breasts may be cut
along the breastbone to make two approximately equal halves; or the
wishbone portion may be removed before cutting the remainder along
the breastbone to make three parts.

Drumsticks are separated from the thigh and hock by cuts through
the knee joint (femorotibial and patellar joint) and the hock joint
(tarsal joint), respectively.

How to Grade and Size Eggs

Eggs can be bought at the market by dozen, carts of 18 and 30’s.Size

is determined by weight in ounces. See table below.

The eggs are graded as:

 Graded AA-Best
 Grade A-Better
 Grade B –for baking
 Dirty
Criteria for grading (Based on the standard sets by the USDA)
1. Shell
2. Air cell
3. White
4. Yolk
5. 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)

Quality AA Quality A Quality B Quality Inedible

Factor

Air Cell 1/8 inch or 3/16 inch or More than Doesn’t

less in less in depth 3/16inch apply
depth

White Clear , Clean , May Clean , May Doesn’t

Firm be be weak and apply
reasonably watery
firm

Yolk Outline Outline may Outline Doesn’t

slightly be fairly well clearly apply
defined – defined visible

Spots None None Blood or Blood or

(blood or meat spots meat spots
meat) aggregating aggregating
not more not more
than 1/8” in than 1/8” in
diameter diameter

WEIGHT CLASSES:
WEIGHT CLASS MININMUM NET WEIGHT PER
DOZEN (OZ)

 Jumbo 30
 Extra long 27
 Large 24
 Medium 21
 Small 18
 Pewee 15
 SELF-CHECK 1.2-2

Direction: Choose the letter of the correct answer.

1. A uniform and leaner quality grade. It is still tender and can
provide pleasurable eating experiences, tend to be less juicy and
tender than Prime.
a. Select b. Choice c. Select d. Standard
2. It is the highest quality grade available. They have the most
marbling and are sure to provide a wonderfully juicy and extremely
tasty eating experience.
a. Prime b. Choice c. Select d. Standard
3. These are slaughtered poultry with head, feet and viscera intact.
a. Dressed b.Live c. Ready to cook d. Standard
4. Consist of the entire eviscerated poultry carcass which has been
cut into four equal parts, excluding neck.
a. Poultry halves b. Rear poultry halves c. quarters d. thighs
5. A kind of cut in poultry that are separated from the thigh and hock
by cuts through the knee joint (femorotibial and patellar joint) and the
hock joint (tarsal joint), respectively.
a. wings b. thigh c. drumsticks d. breast
6. A grade of AA for eggs is?
a. dirty b. better c. best d. baking
7. It is consists of half a breast with wings and portion of back
attached.
a. drumsticks b. breast quarters c. legs d. thighs
8. One of the factors considered in determining quality of ready to
cook carcasses and poultry.
a. fleshing b. dressed chicken c. cutting d. cooking

9. It is the separation of an item in stream according to criteria.

a. size b. grading c. checking d. selecting
10. Are factors to consider in scoring of fish.
a. appearance, discoloration, surface defects, cutting
and improper boning
b. appearance , odor, cuts
c. taste, odor, color
d. appearance, defects, forms
 INFORMATION SHEET 1.2-3

Washing, cleaning and weigh (yield grade) Guidelines of Raw

materials for Salting, Curing and Smoking

Washing Meat and Poultry

Washing fish raw poultry, beef, pork, lamb, or veal before

cooking . Bacteria in raw meat and poultry juices can be spread to
other foods, utensils, and surfaces. We call this cross-contamination.

Soaking Meat and Poultry

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.

Cross-Contamination

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 a 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

How to clean a Fish

Use the Necessary Equipment

 Fillet Knife
 Descaler tool
 Bucket or other container for discarded parts
  Water source to keep the fish and work surface clean
 Zip top plastic bags store the fish if necessary
Scale the Fish

Always work with one fish at a time. Hold the head with one
hand and, using a scaling tool, dull knife or spoon, apply short,
raking motions, moving from the tail toward the head. Use caution
around the sharp edges of the fins. Repeat the action on both sides of
the fish, around the fins and up to the gills. Rinse the fish in water
when you’ve finished.

Skin the Fish

First, cut the sharp spines off, which makes handling the fish
easier.Once you’ve removed the spine, make a cut behind the head
and along the pectoral or belly fins. Hold the fish by the head with one
hand, grasp the skin with the other, and pull toward the tail. Rinse
the fish when it’s completely skinned.

Cleaning and Gut Fish

On the belly of the fish, insert the knife into the anus, near the
tail. Slowly slide the knife toward the head of the fish and stop at the
base of the gills. Open the abdominal cavity, grab the entrails, pull,
and remove. Some fish have a kidney located by the spine, which you
can remove with a spoon.

Preparing Fish
Salting and Dyring : it is important to note that rapid salt
penetration and water removal should be allowed for fish when salted
and dried. Cutting is also important.
ONLY fresh fish make a good product.

Smoking fish
 Washing, gutting and splitting
Alternatively, scaling ,gutting, splitting and filleting may be
carried out prior to smoking. The smaller fish which are used whole,
had become a traditional method because of difficulty in gutting large
numbers of them.
To gut the fish, prior to splitting follow the procedures:
 Make a single cut from the vent to the throat
 Pull the guts in one piece
 Crop into a barrel or other suitable container
Note: After splitting,
 Scoring cuts should be made along length of the fish intervals
2-4cm depending on the flesh thickness
 The scores should not be so deep as to cut the skin
 Fish should be carefully washed.

Salting
It is recommended to dip the fish intended for smoking in 70-80%
saturated brine for about 15 minutes. For longer storage life, used
more sakt is required and the levels of 8-10% salt or more in the
finished product are uncommon.
Three main salting methods
1. Kench salting 2. Curing 3. Brining

The first two methods yield fish with a relatively high salt
concentration while the third (brining) is commonly used for products
with a low salt concentration.

Yield weight grades

Yield grades identify the amount percentage of a four primal cuts
of beef (chuck,rib,loin and round). It is also known as cutability.
Yield grade is based on the four traits:
Weight, thickness at the 12th rib percent of kidney, heart and pelvic
and ribeye.
The slaughter grades of a cattle are determined by yield grades
and weight .
Table 1
Type of meat Yield level
Beef and sheep 1,2,3,4 and 5
Swine 1,2,3,4 and utility
 Table 2 illustrates the yield level of cutability
Yield grade Cutability
1 52.4 and above
2 50.1-52.3
3 47.8-50.0
4 45.5-47.7
5 45.5 and below

Factors to consider when calculating the yield grade:

A. Preliminary yield grade – based on the thickness of the fat over
the rib eye (in inches).

Table 3
Preliminary Yield Grade Schedule
Thickness of fat over the rib Preliminary yield
eye(inches) grade
0.0 2.0
0.2 2.5
0.4 3.0
0.6 3.5
0.8 4.0

1.0 4.5

B. Carcass weight- The warm-carcass weight determines the

anticipated rib eye area. Refer to table 4

Table 4

Warm carcass Anticipated Rib Eye Area,

(Square inches)
Weight( pounds)

500 9.8

525 10.1

550 10.4

575 10.7
 600 11.0

626 11.3

C. Rib eye adjustment – the actual rib eye is compared to the

anticipated rib eye taken from table 4. A yield adjustment rate
of 0.3 is used to modify the preliminary yield grade.

EXAMPLE:

 If 600 pound carcass had an actual rib eye area 12.5

square inches the preliminary yield grade would
reduce by 0.45.

12.5-11.0=1.5

1.5 x .3=.45

If a 550 pound carcass had an actual rib eye are of 9.8

square inches the preliminary yield grade would increased
increased by 0.18

10.4 – 9.8= 0.6

1.5 x .3=.18

Remember,the lower the valueof the yied grade the better thevalue of
the carcass.

D. Kidney,pelvic and heart fat adjustment- the ave. amount of

kidney,pelvic and heart fat is 3.5% . for ach 1% difference the
yield grade is adjusted by o.2.

EXAMPLE:

If the amount kidney ,pelvic, and heat fat is 2.5% the

preliminary yield grade is decreased by 0.2

3.5 – 2.5= 1.0

1.0 x 0.2 = 0.2

Formula for calculating yield grade:

Preliminary yield -x Rib eye area adjustment- x kidney,

 pelvic and heart fat adjustment= yield grade

EXAMPLE:

Determine the yield grade of a 625 pound carcass with 0.4

inch thickness of fat over the rib eye. The carcass has 12.1
square inches of rib eye and 3.0% kidney ,pelvic,and heart fat,

Preliminary yield grade of 0.4 inches= 3.0

Rib eye adjustment: 12.1 -11.3=0.8

0.8 x 0.3 =0.24

Fat,(kidney,pelvic and heart )adjustment :

3.5– 3.0 = 0.5

0.5 x 0.2 = 0.1

Indicators of yield grade: (amount of external fat,size of rib

eye,quantity of kidney,pelvic,and heart fat and carcass weight

SELF-CHECK 1.2-3

Direction :Identify the following.

__________1.A bacteria on a kitchen tool transfers to food by direct

contact of raw materials.

__________2.It is the natural coating n just laid eggs that helps

prevent bacteria from permeating the shell is removed.

__________3. Hold the head with one hand and, using a scaling tool,
dull knife or spoon, apply short, raking motions, moving from the tail
toward the head.
__________4.Hold the fish by the head with one hand, grasp the skin
with the other, and pull toward the tail. Rinse the fish when it’s
completely skinned.

_________ 5. The amount of usable lean meat on the carcass .

__________6. An amount percentage of four primal cuts of fish.

__________7. A percentage of saturated brine for smoking.

__________8. Scoring cuts of fish is made along ___cm depending on

its thickness.

__________9. Kench, Curing and Brining are methods of____?

__________10. The average amount of kidney, pelvic and heart fat __

%?

LEARNING ACTIVITY
TITLE: EGG SINK OR SWIM TEST
CLEANING OF FISH

POST-ASSESSMENT
1. This is a protein responsible for the red color of meat.
a myoglobin
d. hemoglobin
 e. cholesterol
f. billirubin

2. This is an essential element to consider when preparing our food;

e.hierarchy needs
f.food pyramid
g.vegetables
h.fruits

3. It has been an important source of protein and other nutrients for

humans from time air filter immemorial.

e. pork
f. fruits
g. salt
h. fish

4. This is an ingredient that highlights and suppresses the different

flavor in food.
a. salt
b. onion
c. shrimp paste
c. vinegar

Performance Objectives:
Given the following tools materials and equipment, you should be able to perform
cleaning a fish in 30 min.

Supplies and Materials:

 Fish

Tools and Equipment:

 Fillet Knife
 Scaling Tool
 Bucket or other container for discarded parts
 Water source to keep the fish and work surface
clean
 Zip top plastic bags store the fish if necessary
Personal Protective Equipment:

 Apron
 Hairnet
 Food Gloves
 Clean towel

Training Materials
1. Learning modulr

Steps/Procedure:

1. Prepare the fish.

2. Prepare cleaning tools and equipment.
3. Wear Personal Protective Equipment.
4. Scale the Fish (if your fish has scale)
5. Skin the Fish(if your fish lack scale but has thick skin)
6. Rinse the fish in water
7. Gut your Fish
8. Rinse the Fish and the internal cavity
9. Clean the tools and equipment used
10. Clean the Area

Assessment Method:

DEMONSTRATION

INTERVIEW
 ANSWER KEY
Area of Specialization: FOOD (FISH) PROCESSING

Module Title: MODULE 2( PREPARING RAW MATERIALS)

PRE-ASSESSMENT SELF-CHECK 1.2-1

1. A 1.D 6. I

2. B 2.E 7. J

3. D 3. B 8. H

4. A 4. C 9. K
 5. A 10. F

SELF-CHECK 1.2-2 SELF CHECK 1.2-3 POST

ASSESSMENT
1. A 6. C 1. CROSSCONTAMINATION
1. A
2. A 7. B 2. BLOOM
2. B
3. A 8. A 3. SCALE THE FISH
3. D
4. C 9. B 4. SKIN THE FISH
4. A
5. C 10. A
5. YIELD

6. YIELD GRADES

7. 70-80 %

8. 2-4 cm

9. SALTING

10. 3.5%

REFERENCES

Agricultural Arts for Secondary. 2012

Agricultural Arts (T.H.E., SEDP, NSEC series) by Ramon G.
Asuncion et.al.
Asuncion, Jr. Ramon G. et.al. 1992. Technology and Home
Economics 2: Agricultural Arts: First Edition: Abiva
Publishing House, Inc. Quezon City.
https://www.academia.edu.CBLM
https://pdfslide.net.
Pixaby/pexels
CBLM AGRI-FISHERY SECTOR 2009.
Ferrer, Ederlinda V. 2012. TESDA CBLM in Agri - Crops
Prepared by:
JONALYN J. MOISES
Teacher IISS